What's good to eat with bone soup in summer?

In summer, the temperature is relatively high and people's appetite begins to decline. They always don't want to eat, which has a great impact on the body. Therefore, you can choose some light bone soups suitable for summer consumption, such as kelp and fungus bone soup, tomato and corn bone soup, etc. are all good choices. What you need to pay attention to is that you must cut the bones before boiling, and then boil them with cold water. If you need to add water in the middle, be sure to use hot water.

1. Kelp and Fungus Bone Soup

A large bone weighing about 500 grams, 100 grams of kelp knot, 60 grams of soaked black fungus, appropriate amount of green onion and ginger, and 1 teaspoon of salt. Wash the bones and chop them in half to expose the marrow inside. Pour enough water into the pot, put the cleaned pork ribs in, and cook over medium heat. After boiling, use a spoon to remove the blood foam. Add scallion and ginger slices and simmer on low heat for 1 hour.

Select the soaked fungus, wash it, and tear it into small pieces by hand. Wash the kelp knots and set aside. After an hour, the oil in the bones has been boiled out and the soup has become thick. Pour the fungus and kelp into the bone soup, simmer on low heat for 30 minutes, and finally add salt to taste.

2. Tomato and Corn Bone Soup

Wash 3-4 fan bones, put them into a pot with cold water, blanch them and cook them into bone soup; cut 2 corns into small pieces, put them into the soup and cook for 15 minutes; in another pot, blanch the washed enoki mushrooms and put them into the soup; after 5 minutes, add the chopped tomatoes and cook for another 3-5 minutes before turning off the heat.

3. How to make the most delicious bone soup

To make the bone soup delicious and nutritious, before making the bone soup, you should first smash the washed bones and then put them into cold water. To make bone broth, it is best to use cold water. Because there is usually a little meat on the bones, if you pour hot or boiling water into the pot at the beginning, the surface of the meat will suddenly be exposed to high temperature, and the protein in the outer layer of the meat will solidify immediately, making the protein in the inner layer unable to fully dissolve into the soup. Only by adding enough cold water at one time and heating it slowly can the protein be fully dissolved into the soup, and the soup will taste more delicious.

Do not add cold water to the pot during the process, because the sudden drop in the temperature of the soup will cause the protein in the bones to solidify and denature quickly, shrinking into clumps and no longer disintegrating. The gaps on the surface of the meat and bones 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. If you really need to add water during the process, remember to add boiling water.

In addition, add a little vinegar after the water boils to dissolve the phosphorus and calcium in the bones in the soup. The soup stewed in this way will be delicious and easy for the stomach to absorb. At the same time, do not add salt too early when stewing soup. Because salt can make the water in the meat run out quickly, it will accelerate the coagulation of protein and affect the flavor of the soup.