Carrot and potato bone soup
Ingredients: carrot, potato, pork spine, onion, ginger, cooking wine, chicken essence, chicken essence, salt.
Exercise:
1. Wash potatoes, peel and dice, wash carrots and dice, cut onions and slice ginger.
2. Take out the spine and wash it.
3. Put the washed spine into a casserole, add a proper amount of water, chopped green onion, ginger slices and cooking wine, and boil it over low heat for one hour.
4. Add potatoes and carrot pieces and stew for about 40 minutes. Season with chicken essence and salt. In order to make the soup look good, I cut half a carrot into the shape of a flower and put it in before turning off the fire 15 minutes, because it is very thin and small, and it is easy to cook.
Practice of carrot and potato bone soup in pregnant women's bone soup
Pig bone soup
Materials:
Materials: fan bone 500g, straight bone 1 000g, tail spine 500g, broken bone 500g, shallot knot 1 piece, ginger1piece, wine 50g, and water 5kg.
Exercise:
Step 1: put the bones in warm water and wash them with rags one by one, especially the blood foam and impurities at the joints of the bones.
Step 2: Chop the straight bone, divide it into two pieces, put it in a pot (I use a casserole here, because my wife says I won't consider eating meat stewed in a casserole), add onion and ginger, and then add cold water, preferably at one time.
Step 3: Bring the fire to a boil, skim off the floating foam (depending on the meat quality, it may take 1-2 times), and turn to low heat for slow stew.
Step 3: skim off the froth (it may take 1-2 times according to the meat quality), then simmer on low heat, and then pour in the right amount of wine (according to the alcohol content ... hey, just kidding) for about 50 k.
Step 4: From the point of view of nutrition acquisition, vinegar can be added to the water after boiling, because vinegar can dissolve phosphorus and calcium in bones into soup; At the same time, don't put salt too early, because salt will quickly lose the water contained in the meat, accelerate the solidification of protein and affect the delicious soup.
Step 5: stew for 2-3 hours before serving soup, that is, complete soup! How's it going? Generally, pig bone soup can be used continuously. Cook at home for about 1-3 hours, which can be used twice until the vermicelli is crisp, the bone color is gray, the soup is delicious and the fat nutrition is exhausted. Color: The soup is clear and oily.