In our food culture, stewed soup has always been regarded as a good product for health and nourishment, among which, stewed bone broth is loved by people for its rich flavor and rich nutrition, and the choice of seasoning is very important in order to stew a pot of bone broth with a strong white and fragrant flavor and no fishy smell. Among the many spices, there are two that are excellent choices for bone broth stews due to their unique properties and taste.
The first one is tangerine peel
Tangerine peel, or dried orange peel, is one of the most commonly used spices in cooking, and its role in bone broth should not be overlooked. First of all, tangerine peel has a unique aroma, which can add a fragrance to the bone broth and effectively mask the fishy smell that the bone itself may have, and secondly, tangerine peel also has the effect of relieving greasy, which can reduce the oiliness of the bone itself, in addition, tangerine peel can also improve the taste level of the soup and make the bone broth more mellow and delicious.
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When stewing bone broth, the amount of tangerine peel needs to be moderate, generally one pound of ingredients is recommended to use 1 gram each time, too much tangerine peel may make the soup taste too bitter and affect the taste. To use, you can first clean the tangerine peel, cut it into thin strips or small pieces, and put it in a pot with the bones to simmer.
The second is Angelica dahurica
Angelica Angelica is a very famous Chinese herbal medicine, and it is also a very commonly used spice in cooking, when stewing bone broth, the addition of Angelica Angelica can add a special aroma to the soup, making the bone broth more attractive, and Angelica Angelica can also enhance the umami taste of the bone broth.
The dosage of Angelica dahurica also needs to be properly controlled, and it is generally recommended to use about 1 gram per catty of ingredients. Too much angelica can make the soup taste too strong and affect the taste, so when used, it can be powdered or thinly sliced and simmered in a pot with bones and other spices.
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When stewing bone broth, in addition to the use of spices, you can also put some nourishing ingredients, such as goji berries.
Goji berries are a nutritious ingredient. When stewing bone broth, the addition of wolfberry can not only add a sweetness to the soup, but also enhance the nutritional value of the soup, wolfberry is rich in wolfberry polysaccharides, carotene, vitamins and other nutrients, with the effect of nourishing the liver and kidneys, brightening the eyes and moistening the lungs.
When stewing bone broth, the amount of wolfberry can be added in an appropriate amount according to personal taste and needs, it is generally recommended to put about 10 grains each time the bone broth is stewed, wolfberry can be directly stewed with bones and other seasonings in the pot to simmer, or it can be added in a timely manner during the stewing process to maintain its nutritional value and taste.
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How to make bone broth stew
1. Prepare ingredients: choose fresh pork bones or beef bones, clean them and cut them into pieces, prepare an appropriate amount of tangerine peel, angelica angelica and wolfberry, in addition, you can also add ginger slices, green onions and other seasonings according to personal taste.
2. Soaking treatment: Many people think that blanching can remove the fishy smell of meat very well, but the effect is very poor, so the bones bought back should be soaked until the water is soaked white and then washed and stewed.
3. Stew the bones: Put the blanched bones into a casserole, add enough water, bring to a boil over high heat, turn to low heat and simmer. During the simmering process, the foam can be skimmed off at the right time to keep the soup clear.
4. Add seasoning: When the bones are stewed until they are medium-cooked, add the sliced tangerine peel, angelica slices and wolfberry, and continue to simmer for a period of time to fully integrate the seasoning into the soup.
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5. Season out of the pot: add an appropriate amount of salt for seasoning according to personal taste, and then simmer for a while before turning off the heat and removing from the pot. At this time, a pot of bone broth with a thick white flavor and no fishy smell is simmered.