Gastronomy production
The correct way to boil cone-bone broth: a comprehensive strategy for material selection, ingredients, processing and seasoning.
Bone broth has always been loved by people for its mellow taste and rich nutritional value. But to make a delicious bone broth cone, you need to master some skills. Next, we will introduce in detail the correct way to boil bone broth cones, including how to choose ingredients, ingredients, handle ingredients and seasonings, and analyze its nutritional value.
1. Careful selection of materials to ensure quality.
The first step in making a conebone broth is to choose a high-quality cone. Fresh bobbin bones should have a natural flesh color, a certain sheen, and a clean surface free of impurities. When purchasing, make sure that the bones are reliable, preferably from healthy, naturally raised livestock. In addition, you can also choose different parts of the tube bones according to personal taste, such as vertebrae, leg bones, etc., and the taste and nutritional value of the soup made from different parts of the bones will also be different.
2. Clever ingredients to enhance the taste.
When making bone broth cones, the choice of ingredients is just as important. Generally speaking, commonly used ingredients are ginger, green onions, cooking wine, etc., which can not only remove the smell and increase the flavor, but also enhance the taste of the soup. In addition, you can also add some nourishing ingredients according to personal taste, such as goji berries, red dates, angelica, etc., which can not only increase the nutritional value of the soup, but also give the soup a unique flavor.
3. Handle ingredients to ensure hygiene and taste.
Before boiling the cone, the ingredients need to be properly handled. First of all, the bones of the tube should be soaked in water for a period of time to remove blood and impurities. Then, blanch the bones with boiling water to remove the fishy smell and impurities. In addition, ingredients such as ginger, green onions, etc., should be cleaned and cut into proper sizes for better functioning.
Fourth, clever seasoning, add flavor.
In the process of boiling bone broth cones, the use of seasonings is also key. Generally speaking, salt, pepper and other seasonings can be added in moderation to enhance the flavor. At the same time, you can also add some freshness seasonings in the soup boiling process, such as chicken essence, monosodium glutamate, etc. However, it should be noted that the amount of seasoning should not be used too much, so as not to mask the delicious taste of the tube bones themselves.
5. Nutritional value analysis.
Bone broth is not only delicious but also rich in nutritional value. First of all, the tube bone is rich in collagen, which plays an important role in maintaining elasticity and moisture. Secondly, the tube bone also contains mineral elements such as calcium and phosphorus, which are of great significance for bone health and tooth development. In addition, the bone broth also contains a variety of amino acids and trace elements, which have a positive effect on enhancing human immunity and promoting metabolism.
6. Tips.
1. When boiling the bone broth of the tube, you can add some white vinegar or lemon juice in an appropriate amount, which helps to promote the dissolution of calcium in the bones and improve the nutritional value of the soup.
2. When boiling the bone broth cone, it should be simmered over low heat, which can make the soup more mellow and help the full release of nutrients.
3. The boiled bone broth can be used to make soup bases for various dishes, such as hot pot, stew, etc., which are very delicious.
Through the above introduction, I believe you have mastered the correct way to boil the bone broth of the tube. Why not try it out in your spare time on the weekend and let your family taste your craftsmanship and heart?