As we age, our bones will get older and older, especially after the age of 45, and the bones will either be easily disfigured or hardened. Symptoms of too hard bones, such as the sound of bones rubbing when walking, can easily cause inconvenience in daily life over time. As for the symptoms of too loose bones, normal bones are very tight, and if the bones are too loose, it is easy to have osteoporosis.
If we usually have this situation, in addition to going to the doctor in time, we must also pay attention to bone nourishment, and we can't just bury hidden dangers for the future at the age of 45. Today, we will share 3 kinds of bone broth to relax the muscles and activate the nerves, refuse osteoporosis, and people can live longer.
Peanut lotus root pork rib soup.
Ingredients: peanuts, pork ribs, lotus root, ginger, red dates, wolfberry.
1. After the lotus root skin is peeled clean, remove the head and tail, then cut the lotus root in half, then cut it into hob pieces, clean the peanuts, put it together with the lotus root, and cut a few slices of ginger.
2. Blanch the pork ribs in a pot under cold water, boil the blood in the ribs over high heat, skim off the foam on the surface after the ribs are boiled, blanch the ribs and water to take them out for later use.
3. Fill the casserole with half a pot of water, pour all the ingredients just prepared, add an appropriate amount of salt, this soup is enough as long as the salt is enough, and the other seasonings do not need to be put in, and then put a few slices of ginger.
4. After boiling on high heat, turn to low heat and simmer for 1 hour, then put in a few red dates and wolfberries, so that the pork rib soup is milky white and rich, and the taste is very sweet.
Crucian carp tofu soup.
Ingredients: crucian carp, tofu, poached egg, chopped green onion.
1. The crucian carp first scrapes off the black membrane in the abdomen, and then cleans it, the earthy smell of this layer of black membrane is very strong, and it is more beautiful to scratch a few knives on both sides of the fish.
2. Heat the oil, turn on medium-low heat, put the fish down the pan and fry, don't be in a hurry to turn it over, give it a time to set and then turn it, so that the skin will not break, and fry until two golden brown.
3. My family doesn't like to eat the fish in the pot soup, so I am used to mashing it with a spatula, and the fragrance will be easier to cook. Put some shredded ginger, mash it and continue to fry it for a minute or two, fry it until golden brown and pour in an appropriate amount of boiling water.
4. Turn on the high heat to keep the fish soup tumbling, the soup will be fresher, and don't buckle the lid, cook for about 10 minutes to filter out the fish residue.
5. Pour it back into the pot again, add fried poached eggs, a piece of tender tofu, cover the lid and cook for five or six minutes, put some salt and pepper to adjust the taste, and a pot of fish soup whiter than milk will come out of the pot, which is particularly delicious.
Beef ribs, soybean and radish soup.
Ingredients: beef ribs, soybeans, radish, ginger, cooking wine, salt.
1. Cut the fresh beef ribs into a suitable size and clean them, add cooking wine and ginger beef ribs to the pot under cold water and blanch them, blanch them for a little longer, so that the blood foam in the bones can be boiled out, and the blanched beef ribs are cleaned with warm water.
2. Add enough boiling water to the pot, put in the processed beef ribs, soybeans and ginger, bring to a boil over high heat and turn to low heat for an hour and a half.
3. At this time, the beef bone meat has begun to be soft and rotten, and finally add white radish and cook for more than 20 minutes, and then add a little salt to taste.
Precautions: 1. Put the ribs in the cold pot under cold water, and the stolen goods contained in the meat can be slowly discharged.
2. After blanching the beef ribs, soak them in hot water and clean them, and clean them with hot water to keep the meat soft and tender, and be careful not to clean them with cold water, because cold water will tighten the meat quality, and the stewed beef is not easy to cook in the end.
3. Add the white radish last, so that the taste of the radish is just right, and the boiled radish is particularly sweet, if you like soft and rotten, you can add it in advance.