In the spring, I love to drink a few mouthfuls of soup, warm my stomach, and replenish water. Throw the meat bones into the pot, and with a little treatment, you basically don't have to deal with it, just wait for the soup to rot and put the side dishes in the bowl to drink. Oxtail winter melon soup, both can eat meat, but also do not worry about the calories are too high, solid beef is very suitable for spring home to eat. Winter melon juice is rich in water, high in protein and vitamin C, and rich in dietary fiber. The combination of these two ingredients, the fragrant beef bones and the fragrant winter melon, complement each other is really delicious.
By meggy dancing apple 【Official Certified Master of Bean Fruit Cuisine】
Oxtail segment 800 g
1 piece of winter melon
Ginger 1 piece
1 grass fruit
2 nutmeg capsules
A pinch of salt
1. Prepare the oxtail section;
2, with cool water to rinse, so that the mutually adhering oxtails apart, can be naturally frozen, can also continue to use cool water to rinse through and become soft;
3, the oxtail section into the pot of cold water, choose the soup program;
4, the seasoning is ready, do not need too much, a few flavors can be: ginger slices, grass fruit, and two kinds I can not tell which is which, in short, are used for brine meat, put a few can increase some flavor;
5. With the increase of water temperature, the blood foam in the oxtail gradually comes out, and the foam is fished away with a spoon, and the process lasts for about 3 minutes;
6, there is a little oil foam on the surface without skimming, pour the seasoning into the soup, cover the lid, simmer for about 2 hours, until the chopsticks can easily penetrate the thick meat;
7, winter melon is ready, before entering the pot and then processed;
8. Peel and seed and cut into thick slices;
9: Put the winter melon into the soup, sprinkle a little salt, simmer for 10 minutes, and remove from the pot.
10, oxtail winter melon soup, the soup is delicious, delicious and warm stomach!
1. The oxtail bone is succulent and tender, because there are more blood vessels, so there are more blood foam; boiling with high heat can quickly gush out, boiling with a small fire, there will be a part of the blood foam hidden near the bones in the soup, need to be gently stirred to make the blood foam float up; it is not recommended to boil the water again, which will make some water-soluble vitamins and other nutrients lost; 2. Winter melon is easy to cook and rotten and should not be put early, 10 minutes before the pot can be put in, the residual temperature will also make the winter melon further mature; 3. In addition to boiling soup, oxtail can also be braised, and braised oxtail can be read in my other recipe.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.