[How to make calcium for big bone soup]_How to make_How to make
Many people think that bone soup must be able to supplement calcium. After the bones are boiled at high temperature and boiled with water, the calcium in the bone is dissolved in the soup water to make it calcium supplement. In fact, the calcium in the bone is in the process of boiling soup.There is only a small amount of medium that can be dissolved in the soup. However, if some vinegar is added during the cooking process, the calcium content of the soup can be greatly increased, but it cannot be cooked in a pressure cooker. The following is a detailed description by Xiaobian.Let me introduce.
Bone soup has always been an indispensable soup for us to supplement calcium, etc. To make bone soup even delicious and even nutritious, it is particular about boiled bone soup.
Today, what I want to introduce to you is how to make bone soup and how long it is best, don’t miss it.
How to boil bone soup is best to add a small spoon of vinegar when cooking the bone soup, transfer the phosphorus in the bone, calcium is dissolved in the soup, so as to preserve the vitamins in the soup.
Before making the big bone soup, the big bones should be decanted and the blood water floating foam should be washed away. If the floating foam in the soup is not cleaned up, it will affect the final soup color. This is generally a step of cooking boiled pork soup.Yes, use cold water, add ingredients, and boil together instead of hot water.
The big flesh is best fried in hot oil beforehand. Generally, the onion and ginger are first used to stir-fry, then the ribs are fried, and then the cooking wine is added. The aroma is really drooling.
In fact, like boiled fish soup, milk white soup is the perfect combination of water and oil.
Do not add cold water during cooking, so as to avoid the sudden drop in temperature of the soup, protein and a small amount will rapidly solidify and denature, which will affect nutrition and taste.
It is best to boil in cold water.
If you pour hot water into the pan at the beginning, the surface of the meat is suddenly heated, and the protein in the outer layer of the meat will immediately solidify. The protein in the inner layer and the outer layer cannot be fully dissolved in the soup. In addition, do not put salt prematurely.The water contained in the trace amount of salt will quickly run out, which will also accelerate the solidification of the protein and affect the taste of the soup. Do not put too much condiments such as onions, ginger and wine, just the right amount, otherwise it will affect the soup itself.Umami.
If you feel that the bone soup is too greasy to drink, you can add kelp, winter melon, and radish, and you won’t get tired.
You can also bake a small amount of laver on the fire and sprinkle it in the soup to remove the greasy.