How to make bone soup

Tuber bone soup is a very nutritious soup. It is a very good tonic for people who have just recovered from a serious illness and for teenagers who are growing up. And perhaps everyone knows that making soup requires attention to color, aroma and taste. One of the standards for making soup is to make it look white. A white soup will make people look very appetizing. However, how to make the soup white requires some skills. Here I will introduce how to make the bone marrow soup white.

How to make bone soup white

1. Cooking soup is called hanging soup by chefs. Generally speaking, a good soup is one that is as clear as water after three hours of cooking. The key to cooking soup is to cook it slowly over low heat, and the soup will be clear. The soup cooked over high heat will be turbid.

To make a good pot of soup, you must first blanch the ingredients (chicken or pork bones) to remove the blood, then add cold water, add onion segments and ginger slices, but never add garlic. The ratio of water to ingredients is 3:1. After boiling over high heat for 40 minutes, add cooking wine, then turn to low heat and simmer for 3 hours, then turn off the heat and season. If you want to remove the floating oil on the surface, you can cool the soup and put it in the refrigerator to cool it down. The oil will clump when it cools down and can be skimmed off. Use this soup to cook noodles, add a little pepper and vegetables, and put a few drops of sesame oil before serving (you can leave it out if you don’t like it). It is very fragrant and the taste is light.

2. If you want to make the soup white, you must keep the temperature in the pot high. Avoid constantly lifting the lid to let the heat dissipate. Don't worry about the water in the pot drying up and keep adding water. If you really want to add water, boil water and add it in. Don't add cold water directly. If you think the fire is too high, it is better to change it to medium heat to avoid adding water continuously. When the soup is boiling, don't forget about it and do other things. Don't add salt when making soup. Add salt when you drink the soup. We usually don’t add water when making soup. After cooking, the original large pot of water becomes half a pot of milky white thick soup. At this time, turn off the fire and clean the floating oil on the soup surface.

3. This thick soup can be eaten directly, or added to boiling water and cooked for 10 minutes to dilute it (this is best when there are many people), or it can be cooled and frozen for later use. The wolfberry pork bone soup above is made by adding thick soup to boiling water and wolfberries, and then boiling them together for 15 minutes. If you want to add other Chinese medicinal materials to make a nourishing soup, add them according to the time the medicinal materials need to be boiled.

4. The bones should be covered with fat, the fire should be high, and the soup should be kept boiling so that it can be emulsified better.

5. After drinking the soup from the boiled bones, leave the bones and boil them again. The soup will be white, but the aroma will be weaker. It is recommended to boil them twice and mix the soups together.

6. White represents the combination of water and oil, so firstly, you need to add more oil and secondly, boil it over high heat for about an hour to break the oil molecular chains. It is best to use boiling water. Stir-fry the bones with oil to remove the blood, add warm water, boil over high heat and then turn to medium heat (to remove the foam) for about half an hour, turn off the heat, and let the soup stand. It is usually made at noon and then boiled again over high heat for about two hours in the evening.

7. To make bone soup, you need to use shank bones and fan bones. The shank bones should be cut into two sections. First, blanch the bones to remove the pig smell. Put the bones in after the water boils. Cook over high heat for 20 minutes and then turn to low heat to cook for 23 hours. The onion and garlic are added when drinking. Just add a slice of ginger when cooking the soup. You can add white radish and wolfberry together, but don't mix them with carrots. After the soup is cooked, add a little vinegar. Turn to high heat and turn off the heat when the soup blooms.

8. First boil the bones in cold water to boil away the blood, then cook the bone soup normally, add some vinegar and cooking wine (the amount should be small, vinegar can break down the calcium in the bones and melt it into the soup, the wine and vinegar together produce ester, which makes the soup delicious and fragrant). It is best to use a casserole so that the soup will be milky white. And the casserole keeps warm,