What ingredients should be put into beef bone soup?

As we all know, bone soup is very nutritious, especially beef bone soup, which is very suitable for people who are weak or in urgent need of nutrition after surgery. The content of collagen and bone marrow in beef bones is high. Many people like to use beef bones to make soup. In fact, the preparation of beef bones also requires a method. If not handled properly, the soup will have a strong smell. So what ingredients should be put in beef bone soup?

What ingredients should be put into beef bone soup: You can add white radish, cabbage, lettuce, green bamboo shoots, lotus root, mushrooms and other vegetables into the soup and cook them together. When eating, you can also make a sauce according to your personal taste and dip it in the vegetables. This is very suitable for eating in winter, and it will warm your body and make you feel comfortable. Step 1: Boil a pot of water, put in the pork chops, blanch them for a few minutes to boil out the blood in the bones, remove the bones and pour out the water. Step 2: Add cold water to the pressure cooker, put in the ginger slices, then put in the blanched pork bones, add some pepper powder, and it is very important to add a few drops of white vinegar. Step 3: Stir evenly in a clockwise direction with a spoon, cover the pot, and cook over high heat. When gas begins to come out of the pressure cooker, cook over high heat for three minutes, then switch to low heat and simmer for 30 minutes. Wait until there is no more gas coming out of the pressure cooker before opening the lid.

How long does it take to cook beef bone soup: For beef bone soup, add 1000 grams of beef bones (crushed), 1500 ml of water, a little vinegar, bring to a boil over high heat, then simmer for 1-2 hours. This is the most nutritious.

Bone soup is rich in nutrients and tastes delicious, mainly because the protein (which contains a variety of amino acids) and fat in the bones are dissolved into the soup. To make the bone soup delicious and nutritious, first, put the bones in a pot of cold water, gradually increase the temperature and boil, and then simmer on low heat. This will loosen the bone tissue and gradually dissolve the protein and fat in the bones. Secondly, when making bone soup, do not add cold water to the pot halfway. Otherwise, the temperature of the soup will drop suddenly, causing the protein in the bones to coagulate and denature quickly, shrinking into clumps and no longer disintegrating. The gaps on the surface of the meat will also shrink, causing the meat and bone tissue to be tight and not easy to stew crispy, and the protein and fat in the bone marrow cannot be dissolved in large quantities, which not only affects the nutritional content of the soup, but also affects the freshness of the soup.