Winter is a particularly warm season. And a bowl of steaming hotbonesThe soup exudes a strong sense of happiness. When I was a child, my mother would always stew a pot every winterbonesSoup, the kind to gnawbonesThe happiness of drinking soup is indescribable. Now, I have grown up, and I have to stew a pot of nourishment for my motherbonessoup, let her feel my love. Therefore, I would like to share some stews with youbonesSoup tips, add one more step and make the soupWhite meatFragrant, nutrients are not lost. Whether it is an elderly parent or a growing child, you should drink more of this soup to warm your heart and stomach, replenish calcium, and promoteHealthGrow. Now, let me give you a detailed introduction to this trick.
1.withLight salt waterSoak itBig bonesHead: First of all, willBig bonesHead soakedLight salt waterMedium half an hour, then rinse it off again. This step helps in removalbonesThe blood water inside and the salt also have a bactericidal effect. After soakingbonesIt is cleaner and removes impurities, and the resulting soup not only tastes more pure, but also helps to keep the soup clear.
BlanchBlanching: will be washedBig bonesHead into a pot and add cold water to proceedBlanch。When the water is boiling, skim off the foam and willbonesRemove and set aside. The purpose of this step is to removebonesImpurities and blood on the surface make the soup clearer. It is worth mentioning that blanchedbonesNot only is the appearance cleaner, but the soup is more fragrant after stewing.
Stir-frybonesFlavoring: Heat an appropriate amount of oil in a pan and blanch itBig bonesHead to proceedStir-fry。The purpose of this step is to letbonesThe fats and oils break down to create a rich fragrance. Only those that have been friedBig bonesThe head can be stewed to a milky white colorbonessoup, so in the makingbonesWhen decoction, be sure to keep this step in mind.
1.will be friedBig bonesPour the head and the soup into the casserole: willStir-fryoverboneswithBlanchPour the remaining soup into a prepared casserole. If you feel that the soup is too little, you can add some hot water in moderation, but pay attention to adding enough water at one time to avoid the loss of nutrients in the soup caused by adding water multiple times. Then, bring the soup to a boil over high heat and continue to boil for about 10 minutes.
2.Reduce the heat to low and continue to simmer: After the soup continues to boil for about 10 minutes, reduce the heat to medium heat and continue to simmer for about 40 minutes. Such a good time is mastered to ensure that it is both ensuredbonesAnd the full boiling of the soup, so that the soup is turbid and does not lose nutrition, can also makebonesThe flavor and aroma are fully released.
1.Finish with salt: After 40 minutes of careful cooking, add to tasteTable saltand simmer for another 5 minutes. The reason for this is to makebonesThe outer layer of the substance condenses, making the soup more rich and mellow. It should be noted that the salt should not be added too early, as adding salt too early will resultbonesThe outer layer of the substance solidifies, and the collagen cannot be fully released, which affects the taste.
Table saltThe timing of the addition is veryCritical: In productionbonesSoup,Table saltThe timing of the addition is very important. Join too earlyTable saltIt will affect the release of collagen, so be sure to add salt in the last few minutes, which will not only increase the bone brothDelicious, which also retains the nutritional value of collagen.
2.Just the right amount isReal kung fu: AlthoughbonesSoupDeliciousIt is delicious, but due to the high fat content in it, excessive consumption can easily lead to weight gain. Therefore, drinkbonesAttention should be paid to the appropriate amount of soup and should not be excessive.
3.Tips for maximizing the preservation of nutrients in the soup: in order to keepbonesThe nutritional value of the soup should be made with attention to the details of each step. From the selection of ingredients, to the treatment and the stewing, it is necessary to remove impurities as much as possible and keep the soup clear. Only in this way can it be guaranteedbonesThe soup has a rich flavor and is rich in nutrients.
Stir-fryBig bonesThe true meaning of head fragrance:Stir-fryBig bonesThe head is not meant to increase the fat and fat content, but to make itbonesThe fats and oils are broken down and their texture becomes more delicate. As a result, the resulting soup will be milky white and more rich and mellow.
Through the above steps and details, I believe you have understood how to make a potDeliciousof stewbonesSoup. bonesSoupDeliciousIt requires us to appreciate and create with our hearts. Whether you are an elderly person or a child in your family, you can try to flexibly adjust the ingredients and time according to your own tastes and preferences to create your own unique taste. In this cold winter season, with a bowl of hot and piping hotbonesThe soup warms yourself and your family, sharing happiness and warmth. I hope everyone can feel the warm taste and enjoy the cold winterHealthNourishing. Use this method to stew a hot pot for the familybonesSoup bar, let them feel your care and love in the cold winter!