Stick bone is pig bone, in addition to protein, fat, vitamins, but also contains a lot of calcium phosphate, bone collagen, bone mucin and so on. The collagen contained in bone broth can enhance the body's ability to make blood cells, and it is beneficial for health to drink more stick bone broth for young people or the elderly. While the corn absorbs the essence of bone broth, the corn particles are fuller, and the taste and taste are more mellow. Drink a bowl of cob bone corn soup when you are physically and mentally exhausted, and you will be full of energy.
2 rod bones
1 corn
Onion to taste
Ginger slices to taste
A pinch of salt
White vinegar 10g
Cool water to taste
Boiling water to taste
Specific cooking steps.
The main ingredient, the stick bone.
Pour in an appropriate amount of water to soak the rod bones.
Soak in bleeding water and rinse off with clean water.
Put the washed rod bones in a pot and pour in cold water, the amount of water is not more than the rod bones. It is best to use cold water. Because the general bone always has a little meat, if you pour hot water or boiling water into the pot at the beginning, the surface of the meat is suddenly subjected to high temperature, the outer layer of the meat protein will immediately solidify, so that the protein in the inner layer can not be fully dissolved into the soup, only once add enough cold water, and slowly warm, the protein can be fully dissolved into the soup, the taste of the soup is more delicious.
Bring to a boil over high heat, cook for about 5 minutes, then skim off the floating mince.
Fish out the rod bones.
Place the blanched rod bones in a soup pot.
Pour boiling water, the amount of water is not more than the rod bone.
Add the shallots, slices of ginger.
Bring to a boil over high heat.
Add about 10g of white rice vinegar After the water is boiled, you can add vinegar in moderation, because the vinegar can dissolve the phosphorus and calcium in the bones into the soup.
Open the lid and cook for about 10 minutes, the soup turns white, at this time turn low, cover the lid and cook for about 40 minutes. My family often eats the meat after cooking the stick bone broth for the first time, then cleans the stick bone, puts in cold water and continues to cook for 1 to 2 hours, and a pot of fat and delicious soup is boiled. You can directly cook the soup in the picture above for 1 to 2 hours, the taste of the soup will be more delicious, the meat will be deboned, but the meat taste is a bit woody.
Take another pot, fill it with stick bones and stick bone broth, and bring to a boil over high heat.
Cut the corn into small pieces.
Put the corn in the soup and bring to a boil over high heat, simmering for about 10 minutes.
Add the small rapeseed.
Season with a pinch of salt.