Hello everyone, I am Xiao Yuanyuan. After the autumn enters, one thing many people tend to ignore is calcium supplementation. The weather is getting colder and colder, people exercise less and less, and they spend much less time on sunbathing, which can easily lead to calcium deficiency in the body. In autumn and winter, bones are stiff and muscle sore, these are all manifestations of calcium deficiency.
Speaking of calcium supplementation, many people will think of milk and eggs. The calcium supplementation effect of these two foods is indeed good, but it is not recommended to eat it in large quantities in middle-aged and elderly people. has a food, the soup is white and milky. Drink a bowl in winter. It is hot. It can not only replenish calcium and hydrate, it is delicious and healthy!
This kind of food is big bone soup. The big bone soup in the restaurant is white and thick, fragrant but not greasy. When I make bone soup at home, even if I simmer it on low heat for a long time, I still can't stew the desired effect, and it tastes bland and tasteless. This is because you don’t understand the trick of “putting 2 but not putting 3”. After learning, you can also stew milky white big bone soup!
1. Release ginger
Make soup at home. Ginger is absolutely essential. Ginger can remove the fishy smell and increase the aroma. Without this seasoning, the soup produced may have a fishy smell of meat. Ginger contains a lot of ginger and . Add two slices of ginger when boiling bones to relieve greasiness and increase appetite.
2. Add scallions
In addition to ginger, scallions are also an indispensable ingredient when stewing bone soup. green onions have a very strong irritating smell. Adding some scallions when stewing bones can remove the fishy smell of the bones. Adding scallions when stewing meat can make the bone soup whiter the more it becomes.
3. Don’t add chicken essence
Many people are worried that the umami flavor will not be enough after stewing bone soup, so they always like to add chicken essence to the soup to improve freshness. They don’t know that this is a very wrong way. bone soup will destroy the original umami flavor and give it a feeling of adding to the snake.
4. Don’t add pepper
When we stew the ribs, we can add some pepper to increase the fragrance. But when stewing bone soup, it is best not to add peppercorns. The peppery tastes more numb and can easily conceal the original fresh fragrance of bone soup. The bone soup, which originally tasted light and served with pepper, tasted inconsistently.
5. Don’t add garlic
When stewing soup, add slices of ginger and green onion to really remove the fishy smell. But when stewing soup, remember not to add garlic randomly. Although garlic can remove the fishy smell from the meat, it can easily affect the overall taste of bone soup. The garlic itself has a relatively heavy taste, which can easily cause the broth to lose its original umami flavor.
The correct method for big bone soup
Production steps:
, Foam bone
23 hours in advance, soak the purchased large bones in clean water, and soak the blood in the bones out. Without this step, the soup stewed will have a particularly fishy smell, the color will turn black, and it will not become thicker no matter how hard it is.
, blanch
Wash the soaked large bones, put them in cold water, add a small spoonful of cooking wine, an appropriate amount of green onion and ginger slices, and heat them slowly over low heat. When heating, the bones must be thoroughly cooked and the blood foam must be stewed out. When blanching, heat and remove blood foam until there is no blood foam, and it will be considered completely blanched.
. Fry bones
Pour a spoonful of oil into a pot and a spoonful of lard. After the lard melts, pour in the blanched bones, and fry over medium-low heat until the surface is golden. If you want the bones to be stewed strongly, you must not be lazy and save this step.
. Stew soup
After frying the bones, pour half a pot of boiling water at one time. Be careful to use boiling water so that the bones can be stewed fragrant and white. Keep the heat all the way while stewing the soup and boil out the gelatin in the bone soup. Gradually, the color of the soup will become whiter and whiter.
Summary: After buying the bones, don’t rush to blanch them.Soak for four or five hours before stewing the soup. Add a little salt and chopped green onion when drinking to drive away the cold and warm the stomach, and be nutritious and healthy!
