Spring is coming, and tonic is a priority for many people. Among the various nourishing ingredients, stewed soup is the most traditional and effective method. And stewedBig bonesThe soup can not only absorb the rich nutrients of the bones, but also forTaste budsIt brings a rich white and fresh taste experience, especially suitable for dry spring. But I want to stew a pot full of color and flavorBig bonesSoup is not an easy thing. Today, we're going to share the stewBig bonesThree tips for soup to get you inKitchenIt is easy to become a bone broth master.
Stewed deliciouslyBig bonesThe first step in the soup is to soak the bones. Many people tend to ignore this step and blanch it directly. However, it can be removed by soaking it wellBig bonesThe fishy smell makes the meat more tender at the same time. will be washedBig bonesPut it in clean water, the time should not be too short, it is best to soak for more than 1 hour, so that the effect will be better.
Expanding: On a spring afternoon, the sun shines throughwindowsSprinkle on cleanKitchenInside, wisps of warmth permeated. Pour water into the wide mouthcontainers, the crystal clear water ripples, as if to welcome the imminent arrivalBig bones。The bones that are gently put into the pot seem to feel the gentle envelopment of the water, and the delicious aroma of meat is slowly released, as if it is about to be integrated into the spring water, waiting for a comfortable spa.
BlanchIt is stewedBig bonesAn indispensable part of the soup. Before we start the actual stewing, we need to blanch the meat. BlanchIn the process, some foam will be produced, and these foams are the fishy smell. Boiling the foam out greatly reduces the fishy smell of the soup and makes the final soup more fragrant and delicious.
Expanding: Water vapor slowly rises in the pot of boiling water, and the churning bubbles gently burst, releasing a meaty aroma. The bones kept tumbling in the boiling water, the meat gradually became white and delicate, and the fishy smell gradually disappeared in the boiling. BlanchThe process is like givingBig bonesA delicate spa treatment that brings out its original freshness.
After processing soak andBlanchAfter that, the stew officially beginsBig bonesSoup. It is crucial to choose boiling water for simmering to ensure that the final soup is rich and fragrant. Compared to cold water, boiling water makes the soup clearer and has a more mellow and creamy taste.
Expanding: As a sweet steam gradually spreads, the wholeKitchenThere is a strong appetite. The boiling water is soaked in white bones, and the white foam is slightly bubbling, revealing a clean beauty. After boiling, the soup is clear and transparent, as if it is a jar of crystal clearAmber, shimmering with an alluring sheen that is mouth-watering.
StewedBig bonesSoup is not only a skill, but also a pursuit of deliciousness. By reasonable soaking、BlanchAnd the choice of boiling water stew, can beBig bonesThe soup is thick and fragrant, mellow in taste, not fishy or greasy. Savor a delicious bowl at the tableBig bonesSoup is not only a physical enjoyment, but alsoTaste budsThe feast of the . May every culinary lover be hereKitchento make a pot of delicious and deliciousBig bonesSoup, bringing health and warmth to the family.