When stewing bone broth, keep in mind the principle of "2 don't put it", the white meat of the soup is fragrant and not greasy, and the nutrition is fully retained!
Winter is the season to drink soup, and hot soup can not only replenish water, but also increase nutrition, moisturize yin and dryness, and is very good for the body. In winter, it is recommended to drink bone broth, large bones are rich in calcium, collagen, etc., which can supplement calcium to the body, especially suitable for the elderly and children.
The bone broth is delicious, the soup is milky, it is very comfortable to drink, and the method is very simple, but many people do not make it well. Many people's stewed bone broth broth is watery, and it is rich at all, and the fishy smell is relatively strong, and the taste is not fresh or fragrant.
What method do you usually use to stew bone broth? Do you just stew it in the pot? Don't do it again. Today I will share with you the skills of stewing bone broth, which seems simple, but there are many ways to do it!
What seasonings to put in stewed bone broth is the key! There are two kinds of seasonings not to put in, otherwise the soup will not taste good and the color will not be white.
1. Do not put spices
Common spices are Sichuan pepper, star anise, cinnamon, dried chili, these 4 kinds are Jun materials, the taste is relatively heavy, stewed meat, stewed bones if they are added, it will cover its own fresh fragrance, but it is not delicious. Moreover, these 4 spices all contain natural pigments, which will dissolve in the soup when stewed, causing the soup to turn black, and it will not be white no matter how stewed.
2. Don't put soy sauce
Soy sauce includes light soy sauce, dark soy sauce, and cannot be put in stewed soup. Soy sauce mainly plays the role of freshness and coloring, and bone broth is already very delicious, and it is redundant to use soy sauce to improve freshness. And if you add soy sauce, the bone broth will turn black immediately, so if you want to stew a thick white bone broth, don't add soy sauce.
The following is to share with you the commonly used methods in restaurants, only a few ingredients are needed to ensure that the bone broth is tender and fresh, the color is thick and white, there is no fishy smell at all, and the nutrition is not lost.
【Bone broth stew】
The soup stock in the restaurant is actually bone broth, which is fresh and white, whether it is boiling noodles, boiling hot pot, or stewed vegetables, the taste is particularly fragrant.
Prepare the stickbones, ginger, green onions, salt, cooking wine, pepper and chives.
1. Go to the market to sell a few big stick bones, let the boss chop them, the kitchen knife at home can't be chopped at all, and the kitchen knife will be curled and blinded by a kitchen knife. There is a lot of blood and nutrients in the middle of the big stick bone, so it can't be stewed whole, so the nutrients can't come out, and the blood water can't come out, resulting in a fishy smell of the bone broth and it is not delicious.
2. Put the chopped big bones into a basin, add an appropriate amount of water, put a spoonful of salt, soak for 1~2 hours, and soak the blood water inside, so that the fishy smell can be removed, and the stewed bone broth will not be fishy, and the soup will not be black.
3. Wait until the bones become white, indicating that the blood is almost soaked, take it out, wash it, and drain the water. Get out of the pot, add an appropriate amount of water, put in the big bones, cut some ginger slices and green onions and throw them in, then put in a spoonful of cooking wine, cook on high heat for 5 minutes, skim off the scum that comes out of the boil, and completely remove the fishy smell, so that the stewed bone broth is delicious.
4. Wait until the scum is skimmed off, take out the big stick bones and rinse them well, and drain the water. Add an appropriate amount of oil to the pot, heat it, add the big stick bones, and fry it over low heat for a while to fry the fat inside. If you want the bone broth to be rich and fragrant, this step is essential.
5. Wait until the big bones become golden in color, add green onions and ginger slices and stir-fry until fragrant, pour in an appropriate amount of boiling water, remember that it must be boiling water, otherwise the meat will become firewood and the soup will not be rich. After boiling over high heat, continue to cook on high heat for more than 1 hour. As the saying goes, if you want to stew a thick white soup, you must use high heat, which can quickly emulsify proteins and fats and make the soup white.
6. The soup stewed over low heat is a clear soup with little water, which should be noted. After 1 hour, the bone broth has become milky white, at this time, add an appropriate amount of salt, white pepper, continue to simmer for 10 minutes, and then turn off the heat.
When eating, put the big bones in a bowl, pour the bone broth, sprinkle with chopped green onions, and drink, the taste is really delicious.
【Skill Summary】
When stewing bone broth, remember not to put spices and soy sauce, otherwise the bone broth will not be delicious and will be black. You only need 4 kinds of seasonings, which are green onion, ginger, salt, and white pepper. If you think my article is good, please like, comment, forward, favorite, follow, and see you next time.