The cold of winter makes one crave a bowl of hot oneBone broth, it not only warms the body, but also brings us nourishment andTaste budsEnjoy. When we were kids, Mom would always stew in the winterBone brothIt's unforgettable. Now that we've grown up, it's our turn to stew for our familiesBone brothFinish. Not only the elderly and children need to drink more, but everyone should always enjoy this warmth and nourishment. Today, I'm going to share the stewBone brothTips, make the soup more delicious, the nutrition of the ingredients more intact, let's take a look.
1. Soak the bones in light salt water
First of all, we need to useLight saltThe water will be bigbonesSoak for half an hour before applyingbonesRinse well. The purpose of this is to removeboneswithin the blood water. Table saltIt has a good bactericidal effect and can be effectively removedbonespeculiar smell. That's how it was handledbonesIt is cleaner and more hygienic, and the soup will be more delicious.
2. Blanch the water first and then stir-fry
Next, it will be dealt withbonesPut in a pot and add cold water to proceedBlanch。When the water is boiling, skim off the foam and put it againbonesServe out and set aside for the soup. At this time, we also need to blanch the waterbonesStir-fryA moment to let it release a more intense fragrance. The reason for this is to break downbonesfats and oils make the soup milky white. StewBone broth, you don't need to add water directly, but add this stepStir-frybonesin order to ensure that the soup is more fragrant.
3. Simmer the bone broth
willStir-fryoverbonesPour in with the soup you used to serveCasseroleMiddle. If you don't feel like you have enough soup, you can add some hot water in moderation, but be sure to add enough at once. This is because adding water multiple times can lead to nutrient loss. willCasseroleHeat the soup over high heat, and when the soup is boiling, reduce the heat to medium-low and simmer for 40 minutes to allow the soup to slowly thicken. Boiled out like thisBone brothThe color is milky white and the taste is more mellow.
4. Add salt to taste at the right time
After 40 minutes, we can add an appropriate amountTable saltSeason to taste. It should be noted thatTable saltShould be added last, putting it in too early will resultbonesThe substance on the surface coagulates and is not conducive to the release of collagen. So, in order to keepBone brothIt is recommended to add it in the last few minutesTable saltand bring to a boil for another 5 minutes.
1. The timing of the use of table salt
in stewBone brothprocess,Table saltThe timing of use is critical. Put it in too earlyTable saltwill affectbonesThe substance on the surface coagulates, resulting in nutrient loss and unflavored soup. Therefore, add the right amount at the endTable saltto maintain the deliciousness and variety of the soupNutrition factscomplete.
2. The tonic and precautions of milky white soup
Milky whiteBone brothAlthough delicious and has a great tonic effect, it also needs to be consumed in moderation. Because it contains higher fat, it can lead to obesity problems if consumed in excess. So, while enjoying the deliciousness, you should also pay attention to moderation.
3. The importance of blanching cold water
InBlanchto use cold water instead of hot water. This is because overheated water will makebonesThe meat shrinks, resulting in the inability to fully dissipate the smell of the flesh inside. So, inBlanchBe sure to use cold water to preserve the flavor of the soup.
StewBone brothIt is a delicious and nourishing traditional food. With a few tips and precautions, we can make:Bone brothThe taste is more mellow, the color is more intense and white, and the nutrition is more complete. In the cold winter, a bowl is piping hotBone brothIt warms the body and nourishes the mind. For the elderly and small children, drink moreBone brothHelps to replenish calcium andBoosts immunity。In the busylifeWe might as well take some time out to stew a delicious pot for our familyBone brothLet warmth and nourishment become our common memory.