How to make nutritious bone soup?

Studies have found that bones are rich in calcium, and boiling them into bone soup can help supplement calcium. There are many ways to stew bone soup in life. If you want it to be more nutritious, you must put it in cold water, boil it over high heat, then simmer it on low heat for about 2 hours; secondly, you can add good vegetables, such as corn, lotus root, etc.; finally, you can add some vinegar to the soup to make it more appetizing.

1. Put the pot in cold water

Before putting the bones into the pot, wash them first and then blanch them. Blanching can remove dirt, blood foam, and most purines. When stewing soup, put cold water into the pot, add enough cold water at one time, and heat it slowly. After boiling over high heat, simmer over low heat for 2 hours. This way the protein can be fully dissolved into the soup, and the soup will taste more delicious.

2. Find a good partner

Adding vegetables to bone soup not only increases nutrition but also makes it taste better. For example, lotus root has the effects of nourishing the stomach and yin, strengthening the spleen and invigorating qi. Cooking it with spare ribs can strengthen the spleen and stimulate appetite; corn has a fresh fragrance. Cooking it with spare ribs can help increase appetite and reduce greasiness; kelp contains alginate, alginic acid and other substances, which can help lower blood pressure and lipids. Cooking it with spare ribs can help reduce the body's absorption of saturated fat and cholesterol; winter melon has the effects of moistening the lungs, promoting fluid production, clearing away heat and promoting diuresis. The propylene glycol contained in it can effectively inhibit the conversion of sugars into fat, making it very suitable for cooking soup with spare ribs.

3. Add vinegar in moderation

From the perspective of nutritional acquisition, when stewing bone soup, you can add an appropriate amount of vinegar after the water boils, because vinegar can dissolve the phosphorus and calcium in the bones into the soup, increase the nutrition of the soup, and facilitate gastrointestinal absorption.

4. Don’t use too much seasoning

Too many spices and too many different spices may mix the flavors, affecting the original flavor of the soup and the original taste of the meat. Generally speaking, it is perfect to combine 2 to 4 seasonings according to your taste.

5. Add salt later

Adding salt too early will cause the protein in the meat to coagulate, making it difficult to dissolve. It will also make the soup dark and not concentrated enough. Adding salt late will not affect the taste of the soup, but will keep the meat tender. So it is best to add salt just before serving.