What soup is good with big bones?

Large bones are mainly used for making soup. Because bones have little meat and contain a lot of calcium, the nutrients of the large bones can only be added to the soup through the method of making soup, making it easier for everyone to absorb and consume. Big bones can be stewed with carrots and corn, or with lotus roots and other ingredients. You can choose the ingredients for the stew according to your favorite taste. You can learn about the specific ingredients selection in the content of the article.

Homemade bone soup recipe

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.

PS: 1. When stewing soup with cold water, be sure to add enough cold water at one time. Cold water can prevent the protein on the outer layer of the meat from coagulating immediately, so that the protein on the inner and outer layers can be fully dissolved into the soup, making the soup taste more delicious.

2. When stewing bone soup, add a few drops of white vinegar, because vinegar can dissolve the calcium and phosphorus in the bones into the soup. At the same time, do not add salt too early, because salt can make the water contained in the meat run out quickly, which will accelerate the coagulation of protein and affect the taste of the soup.

3. In my opinion, using a pressure cooker to stew bone soup will produce more oil, and the soup will be thicker, whiter, and more delicious. Moreover, it is not easy to stew the bone soup for too long, as long cooking will destroy the protein in the bones.

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.

Step 4: There is a lot of oil on the bone soup. You can collect the oil floating on the surface of the soup in a small bowl and set it aside for next cooking.

Step 5: Divide the soup in the pot into 2-3 fresh-keeping boxes and put them in the freezer of the refrigerator. When you want to eat, take out a box, thaw it, boil it, and add the vegetables to cook. Just add a little salt to the soup and it will be delicious and nutritious, and the cooked vegetables will not lose vitamins.

Homemade bone soup recipe 2

1. Clean the bones.

2. After the water boils, put the bones in and blanch them. When they change color, take them out and put them in cold water, then wash them. (The purpose of blanching is to remove blood, and the purpose of putting it in cold water is to coagulate the fat on the surface).

3. Add water to the casserole (enough at once), put the cleaned bones in, cook over low heat first, then over high heat until boiling. (The purpose of using low heat first is to preheat the casserole).

4. After the water boils, skim off the foam and add ginger, green onion and cooking wine.

5. After the foam is almost skimmed off, turn to low heat and simmer for 2-3 hours. You can add a little vinegar during the cooking process so that the nutrients in the bones can be dissolved.

6. Add salt before serving.

Tips: Tips for making delicious bone soup

1. Add a teaspoon of vinegar when cooking bone soup. This can dissolve the phosphorus and calcium in the bones into the soup and preserve the vitamins in the soup.

2. Never add cold water during the cooking process to prevent the temperature of the soup from suddenly dropping, causing the protein and fat to coagulate and denature quickly, affecting the nutrition and taste.

3. It is best to cook with cold water. If you pour hot water into the pot at the beginning, the surface of the meat will be suddenly exposed to high temperature, and the protein in the outer layer of the meat will solidify immediately, making the inner and outer layers of protein unable to fully dissolve into the soup; in addition, do not add salt too early, as salt will make the water in the meat run out quickly, and will also accelerate the coagulation of protein, affecting the flavor of the soup; do not put too much condiments such as onion, ginger and wine, just the right amount is fine, otherwise it will affect the flavor of the soup itself.

4. If you feel that the bone soup is too greasy as it is, you can add some kelp, winter melon or radish, and it will not be greasy. You can also roast a small amount of seaweed over fire and then sprinkle it into the soup to remove greasiness.

5. When cooking the soup, be sure to skim off the floating residue and oil on the surface of the soup, otherwise the soup will taste ugly.

6. Also, if you want the soup to be clear and not turbid, you must use a low heat so that the soup just boils but does not boil. Because the soup is boiling rapidly, the protein molecules in the soup will condense into many white particles, and the soup will naturally become turbid.