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Boiling beef bone broth, water is not authentic, tell you the right way, the soup color is tempting and delicious, milk white delicious beef bone broth production video
Known for its delicious creamy soup and suitable for drinking all year round, beef bone broth is recognized as the most beneficial soup. However, the beef bone soup is not correct, and the soup water often has a fishy smell, so many people prefer to buy high-priced pig bones rather than choose low-priced beef bones to boil soup.
Figure 1 Bull's elbow bone
Not only Cantonese people love beef bone soup, in fact, Koreans are more fond of beef bone soup, is one of the most popular soups in Korean restaurants, in South Korea mothers let their children drink beef bone soup every day, they think that beef bone soup is "good for the body, drink more, will grow taller."
Milk White Beef Bone Broth Soul Family Recipe:
material
3 pounds of cattle bone, cut kneecap, elbow bone, foot bone, barrel bone can be;
Ginger to taste.
The first step: soak the beef bone in cold water for about 2 to 4 hours, mainly soak the blood in the cow bone as much as possible, soak it out with water to rinse and drain the water, and the bone must retain the bone marrow, because the nutrients are in the bone marrow. The soaking helps to drain the blood from the beef bone, and during the boiling process, it reduces the bloody taste and foam in the soup to make the soup clear and milky.
Figure 2 Bovine bone soaked in cold water for more than 2 hours
Step 2: Blanch the beef bone, put the beef bone in the pot with cold water to cover the beef bone, put in 3 slices of ginger, boil it with high heat water and cook for about 5 minutes, fish out and rinse This step is repeated twice to ensure the removal of excess fat and blood water from the cow bone. Beef bones must be blanched because the cattle bones have too many dirty substances such as blood and water impurities, and blanching can improve the freshness of the soup.
Figure 3 Blanch the cow bone twice
Fig. 4 Blanch the cow bones and rinse well
Step three: cold water under the pot to add enough cold water at a time, a long time boiling will evaporate the water in the soup, so when boiling soup to add sufficient cold water, cold water under the beef bone taste will be more delicious, because boiling water will quickly solidify the protein to reduce the umami. Put the rinsed beef bones in the pot and cover the pot and bring to a boil over high heat, simmer for about 3 to 5 hours, during which the soup should be kept at a consistent temperature until the broth is thick and milky white. Adding a few drops of rice vinegar to the boiling beef bone broth can accelerate bone softening and shorten the boiling time and accelerate the dissolution of calcium. Make sure that the beef bone broth continues to boil moderately, and as it boils, it will turn milky white, making the beef bone broth milky white, and the boiling time is the most critical.
Fig. 5 Simmer in cold water for more than 3 hours
Figure 6 The beef bone broth after two hours of boiling is milky white
Fig. 7 Beef bone broth simmered for three hours is thick and milky white
Step 4: Boiled beef bone broth, you can use the grease separator to remove the grease, or the soup cooled and stored in the refrigerator until the grease floats on top and becomes solid, take a large tablespoon to fish out all the grease, drink and then boil the soup.
Figure 8 Remove the fat from the beef bone broth
Step 5: Put the remaining beef bone broth into a freezer bag, put it in the refrigerator to freeze, and boil the beef bone broth when needed.
Figure 10 the remaining beef bone broth can be frozen in a freezer bag
Figure 11 Finished milk white beef bone broth
Summary of braised beef bone broth technique:
1. Soak the beef bone in cold water for more than 4 hours and soak in bloody water;
2. Blanch the pot twice under cold water;
3, put the cold water into the pot of beef bones on medium heat and simmer for more than 3 hours;
4: Remove the fat after the milky white soup is cooled.
5. If necessary, you can add cinnamon meat, red dates, barley, lotus seeds, tangerine peel, etc. to enhance tonicity and sweetness.
The above cooking tips for sharing the soul of beef bone broth hope to help you, welcome to collect, forward, like. Thanks for reading, if you have more good methods or suggestions, you can exchange and learn together in the comment area, so that everyone can learn together and improve together.
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