is often asked me how to make a pot of nutritious and delicious bone soup. In this issue, I would like to share my experience with you.
were boiled in cold water. Before putting the bones into the pot, wash them first and then blanch them. Boiling water can remove dirty things, remove blood foam, remove most purines. When stewing the soup, you should add enough cold water at a time, and slowly heat it up. After boiling at a high temperature, the protein can be fully dissolved into the soup, and the taste of the soup will be more delicious.
find a good partner. Stewed bone soup with vegetables, not only increase nutrition, but also make it taste better. For example, lotus root has the effect of nourishing the stomach and nourishing Yin, strengthening the spleen and replenishing qi. Making soup with spareribs can strengthen the spleen and appetizer; corn has a delicate smell, and cooking with ribs can help increase appetite and reduce greasiness; kelp contains alginate, alginate and other substances, which can help reduce blood pressure and blood fat; cooking soup with spareribs can help reduce the absorption of saturated fat and cholesterol; Wax gourd has the effect of moistening lung, promoting body fluid, clearing heat and diuresis. The propylene glycol contained in it can effectively inhibit the conversion of sugar into fat, which is very suitable for making soup with spareribs. Add appropriate amount of vinegar to
. From the point of view of nutrition acquisition, when stewing bone soup, you can add appropriate amount of vinegar after boiling the water, because vinegar can dissolve phosphorus and calcium in bone into the soup, increase the nutrition of the soup, and facilitate the absorption of intestine and stomach.
seasonings are not much. Too many spices and spices may cause cross taste, which will affect the original taste of the soup and the original taste of the meat. Generally speaking, according to their own taste, with 2 ~ 4 kinds of seasoning is more perfect.
will be released later. If the salt is put too early, the protein in the meat will solidify, which is not easy to dissolve, and the soup color will be dark and the concentration is not enough. Late salt does not affect the taste of the soup, but keeps the meat fresh and tender. So it’s better to add salt when it’s almost out of the pot. ▲