Pregnant women's bone soup recipe

The physical health of pregnant women is a matter of concern to the whole family, and pregnant women need to supplement different nutrients every month during pregnancy. However, because pregnant women may have constipation problems, they still need to drink more soup and eat more vegetables. Therefore, there is a popular bone soup for pregnant women. Bones are very rich in nutrients. So what is the recipe for bone soup for pregnant women?

How to make Tianma Tuber Bone Soup

Wash the shanks with hot water. Soak in cold water for 3 hours, changing the water twice in the middle to soak out the blood from the leg bones. Boil water in a pot and blanch the pork shanks to remove the fishy smell. Remove from the water, clean and set aside. Wash the morels and soak them in warm water for 30 minutes. Cut the Gastrodia elata into slices and soak them in water for 2 hours. Wash the red dates and wolfberries and set aside. Boil water in a pot and add ginger slices and cooking wine. Then add the cleaned shank bones and bring to a boil. Pour all into the purple clay pot and add the soaked Gastrodia elata. Pour the water used to soak Gastrodia elata and the water used to soak morels into the pot together. Turn on the power and cook on high heat for 1.5 hours.

How to make potato bone soup

1. Wash the shanks

2. Peel the potatoes, wash and cut into dices (Note: do this five minutes before putting them into the pot)

3. Put the pork shanks into the pot, add water to cover the pork shanks and bring to a boil. When a lot of foam appears, turn off the heat.

4. Pour out the water, clean the pot and the pork shanks.

5. Put the shanks back into the pot, add water, and add twice as much water after the shanks are covered. Bring to a boil.

6. Add wine, turn on low heat, skim off the foam, then turn on high heat, and skim off the foam when it rises, until all the foam is skimmed off.

7. Add ginger slices, seven or eight fennels, a little vinegar, cover and simmer on low heat for about two hours

8. Add potato cubes and cook for about 20 minutes. Add salt and MSG to taste and serve.

1. Add a little vinegar to the roasted bone soup, which is conducive to stewing and calcium absorption. 2. The floating foam must be skimmed off, not only there is no peculiar smell, but also the soup is very refreshing and not turbid. 3. Add a little fennel to make the soup more fragrant and appetizing.

1. Peel the potatoes and cut them into wide strips with a corrugated knife. If you don’t have a corrugated knife, you can directly cut them into cubes or strips.

2. Chop the green onions and set aside.