Stewed bone soup, keeping in mind the trick of "3 put 2 do not put", the soup is thick and fresh, the more you drink, the more you are relieved. Hello, everyone. I am Chef Jiang Yizhou. It's time to share your meal with you again, are you ready?
In the dry autumn and winter, the weather is really getting colder. In the cold season, the most popular thing is the soup that warms the stomach. Tomorrow is the frost festival, which is the last festival of autumn. At this time, we may as well make a pot of bone soup for the family. The key to the delicious bone soup is that the soup is white and fresh meat is not chai. So how do you boil a good pot of bone broth?
Why is the bone broth boiled in the restaurant so delicious? Today I will share the correct method of boiling bone soup to everyone, when we boil bone soup at home, we must keep in mind the trick of "three put two do not put", the more bone soup is drunk, the more you are relieved. Without further ado, let's share the dry goods directly with you.
<h1 class="pgc-h-arrow-right" data-track="4" > the trick of boiling bone broth, three and two</h1>
1. Put the beer
Slightly knowledgeable friends know that 8 yuan a pound of large bones must be put into a cold water pot to blanch water. When boiling water, in addition to adding green onions and ginger to remove fish, you also add 82 years of beer. Beer is more fishy than cooking wine. It also adds to the scent of large bones. When blanching cold water to the bones, be sure to add beer.
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After the big bones are blanched, the next step is to stew the bone broth. When stewing bone broth, cook in a wok until it smokes, then add a spoonful of cooked oil to it, add 10 grams of lard, and stew the bone broth soup with lard to be white and unsatisfied. Heat the lard until melted, then add the large bones to sauté it to bring out the flavor. Then put in the right amount of boiling water without over the large bones.
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Without a lid, bring to a boil over high heat. Bring the water to a boil, brush off the foam on the surface, and then transfer to a casserole dish. Close lid and simmer slowly over medium heat for 30 minutes. For 30 minutes, add the chopped white radish to the inside, cover and simmer for another 10 minutes. Ten minutes later, the bone broth was basically ready. Then add three grams of fine salt to it, season it and you can put it on the plate.
<h1 class="pgc-h-arrow-right" data-track="22" > two spices that cannot be put in boiling bone broth</h1>
1. Do not put cooking wine
When we boil bone broth at home, we must not put cooking wine to fishy. Cooking wine will make the boiled bone broth have a very sour taste, which is why the bone broth you boil at home is not delicious.
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When we boil bone broth at home, we must remember not to put all kinds of large ingredients. Just need to put in the onion ginger to fishy can be, 13 spices and five spice powder contains a lot of large ingredients, easy to cover up the umami taste of bone broth, so remember not to put 13 spices and five spice powder Oh.
Friends who have the conditions at home can add two hawthorn tablets to it. Hawthorn tablets can soften the tissue inside the bones, making the boiled bone broth more nutritious. Now the big bones are basically 8 yuan a pound, which is cheaper than the price of the dish. Friends who like to make food for their families hurry up and try it.
Well, that's all there is to it. Do you have any other different views on this? Welcome to share it with us in the comments section. Like this article remember to collect and forward Oh. We'll see you next time.