When the weather is cold, there is nothing like the solace of a bowl of soup. As the soups tumble and steam, the meats emerge fragrantly, guiding them to the end of the perfect flavor. Today, I will teach you to stew a pot of bone broth, and the bones can better stimulate the nutrients in them after stewing. All kinds of calcium, phosphorus and other trace elements and collagen substances are all mobilized to help you replenish energy. It can also invigorate qi and replenish the spleen, warm the stomach and moisturize the intestines. The elderly and children should have a few more bowls when cooling down, and they will be full of vitality all day after eating.
【Bone broth】
Ingredients to prepare: Tube bones, high liquor, ginger, green onion, cooking oil, white radish, salt
The specific steps are as follows:
1. To clean the bones, first put the bones into a basin with clean water, pour a little white wine to remove fishy sterilization, simply scrub it, and soak it in the basin for about 30 minutes. At this time, the blood water and residue in the bones were basically bubbled out. Then, remove the bones from the dirty water, wash them several times in clean water, and set aside for later use.
2. Start the pot, add plenty of cold water to the pot, pour in the washed tube bones, and then add the sliced ginger and the knotted green onion. After pouring in a little white wine again, turn on a high heat and blanch the water. When the water in the pot is boiling, skim the foam generated in the water with a spoon. Remember to turn the bones in the pan frequently so that they heat evenly.
3. Cook for about five minutes, you can take out the blanched ribs, put it in warm water, wash off the residue on the bones, fish it out and set it aside.
4. Heat the pot first, then add a small amount of cooking oil, and when the oil is hot, add a few pieces of ginger, and then put the bones in and stir-fry with the ginger, which is the secret to making the stewed bone broth pure white and fresh. Fry for about two minutes, when the bones are stir-fried until the surface is slightly browned and the aroma of meat is floating in the air, you can take out the ginger in the pot and throw it away.
5. Turn the heat to high and quickly pour in a large amount of boiling water to make the meat aroma wake up in the smoke and fire. Let it simmer for about five or six minutes, the soup has turned slightly white, and you can turn off the heat.
6. Put the stewed bones out and put them in a casserole, then pour the soup into the casserole and simmer for about an hour in a casserole.
7. Now let’s process the white radish again, peel and wash it, cut the hob pieces and set them aside for later.
8. When the bones in the casserole are almost boiled, you can add the radish and simmer again for about 15 minutes before opening the lid. At this time, the thick white soup is all over the eyes, the aroma is warm, and a small spoonful of salt is added to taste, and the taste buds are eager to taste it.
【Love Tips】
1. After the bones are blanched in water, remember not to put them in cold water to clean, cold water will make the bones fleshy and woody, affecting the taste.
2. If you like to eat red dates and yams, you can also put them in soup with white radish, which is delicious and nutritious.
The soup stewed in this method is dense and strong, and the meat on the bones is also very crispy, and the aftertaste is full of flavor, nutritious and delicious, making people salivate. Friends who like it, you can follow the steps above to do it, and you can also become a master of stew. When it’s cold, don’t forget to make more soup for your family. Use a bowl of soup to soothe the day’s hard work and drive away boredom and cold.
