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How to make beef bone soup, the soup is thick and white, sweet nutrition and calcium supplement?

Put beef bone cold water into the pot, add green onion, ginger slices, rice wine three-piece set, boil out the white foam, pick it up and wash the remains of the white foam on the surface of the beef bone. After washing, remember to put aside to dry its moisture. The second step is to put vegetable oil into the pot, then cook the beef bones draining water for a while, then pour a circle of high wine along the edge of the pan and stir well, now put in a pot of boiling water, and you can see that the soup is gradually becoming thick and white.

Step ⑤: boil the soup in the pot and transfer it to the casserole. if the soup is less, add some boiled water, add a few slices of ginger and simmer over low heat for 1 hour, then add turnips and simmer for another 30 minutes. Step ⑥: 30 minutes after seasoning, just add salt, turn off the heat and add coriander section. If you don't like parsley, you can also change it to chopped onions.

[production process] Beef is washed with water and cut into 3 pieces with a knife; beef bars are broken with machetes and washed with water; celery roots are removed and washed; carrots and onions are peeled, washed, everything is opened in two, then put on the stove plate and roasted dark yellow (for fragrance and color preservation).

How to stew cow bones

1. Ingredients: 2 jin of beef bones, 1 tablespoon of bean paste, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of soy sauce, right amount of salt, right amount of spring onion and ginger. Put the beef into the pot with cold water, add a little cooking wine, spring onions and ginger, and boil it to the boil. there will be a lot of foam coming out at the moment. Beat the foam with a filter net while the pot is boiling. Be sure to beat it several times and remove the foam completely.

2. Prepare the ingredients. Boil water in a casserole. In another pot, put cold water into the beef bones and boil the water. Remove and wash beef bone soup; add ginger, white pepper and fragrant leaves in a casserole. Simmer over low heat for an hour. Cut the side dishes halfway. Add tomatoes, mushrooms and carrots. Heat up another pot with cooking oil, add onions and stir-fry to make transparent. Add to the soup pot and continue to simmer for more than 2 hours. Stew well and add salt and coriander according to your taste.

3. It is most fishy to soak beef in clear water before stewing bovine bones, and its main source of peculiar smell is blood, so before stewing bovine bones, cut pieces of bovine bones are soaked in clear water for about 1-2 hours, and cold water can be changed in the middle. Soak the blood out of the bovine bones completely, so that the bloody beef will not only become cleaner, but also the stewed bovine bones have no blood smell and have a stronger flavor.

4. in the first step, soak the three jin of bones in cold water for 6 hours until the water is completely clear. Change the water many times in the process of soaking. The second step is to slice the ginger, cut off the green onions, peel the garlic and set aside. The third step is to put the beef bones into the pot and add the right amount of cooking wine and enough water. In the fourth step, the fire boils the water and lasts for 20 minutes. The fifth step is to skim the foam from the pan.

Ingredients: 750 grams of beef ribs, 300 grams of onions, 300 grams of potatoes, 100 grams of tomatoes, the right amount of salt, the right amount of black pepper, some water. Methods: wash the ingredients and peel the potatoes. Put water in the pan, add beef bones, ginger and Erguotou and bring to a boil for 5 minutes.

6. Cut the cow bones into pieces, wash them and prepare them. Put the washed cow bones into a pressure cooker. After boiling, the blood will be beaten clean and beaten several times. Prepare four pieces of dried ginger, three cloves of garlic, seven dried chili peppers, put pepper in a small box, and put more if you like spicy ones. Put Zanthoxylum bungeanum in a special meat-cooking box so that the soup is not as convenient as pepper. When ready, put it into a pressure cooker and add the right amount of salt.

How to cook beef bone soup

1. Add bovine bones: put the beef bones and fried vegetables in a saucepan and add bay leaves, coriander seeds, black pepper and enough water. After the fire is boiled, turn to low heat and simmer. Stew over low heat: the essence of beef bone soup takes time to simmer, simmering over low heat for at least 4-6 hours, or longer. In the process of stewing, skim off the floating foam regularly to keep the soup clear.

2. The method of coriander beef bone soup is very good. Wash the bones and set aside. Add water to the pot and bring to the boil, remove and wash. Prepare onions, ginger, onions, mushrooms and carrots. Add a little oil to the pan and stir-fry the onions. Add water, spring onions and ginger, beef bones and simmer for two and a half hours after frying. Add mushrooms and carrots and simmer for a while. Add salt, pepper, coriander and chopped onions before cooking.

3. Boil the soup: put the cleaned beef bones into the soup pot, add enough water (the amount of water should be able to completely cover the beef bones), add a few slices of ginger and a section of green onions, boil over high heat and simmer slowly. Slow stew: beef bone soup needs to be simmered for hours to fully extract collagen and nutrients from the bones. In the process of stewing, skim the floating foam from time to time to keep the soup noodles clean. Seasoning: after stewing for about 3-4 hours, the taste of beef bone soup is very rich.

4. Put the Tonga in a sand pot with ready materials. The son likes meat and adds some beef bones with meat. Cook over low heat for half an hour. Put the corn kernels into the pot five minutes before the fire is turned off, and a thick beef bone soup comes out. Beef bones with meat have some fat and can be skimmed off in the process of cooking. The soup is appetizing and nutritious. The color is also very attractive, and the children drink very well.

5. Beef bone soup (original flavor): stewed beef bone is better with an electric casserole. The bones are generally bigger and harder. When you buy them in the market, ask the merchants to chop them into small pieces. After going home, wash it and boil it in a cold water pot (just a stainless steel pot, open faster). After the water boils, skim out the blood foam that floats on the surface (cow bones have more blood foam, so it takes a little more time and skimming four times to remove the blood foam).

6, material: the right amount of bovine bone 700g/ salt, the right amount of soil Poria cocos, the right amount of red jujube, the right amount of Codonopsis pilosula, the right amount of Radix Astragali, the right amount of cattle, ginger, wash the bones and put the bones into the soup pot, put the bones into the soup pot, cut small pieces of material ready, wash into the soup pot, boil a shell of boiling water into the soup pot and boil with all the ingredients. After three hours of stewing.

How to make bovine big bone soup

1. Preparation materials: beef bones, onions, ginger, green onions, carrots, parsley, salt, pepper and so on. Bovine bone treatment: cut the bovine bone into small pieces, rinse it with water, then scald it with boiling water to remove blood and impurities. Boil soup: put the scalded beef bones into the pot, add enough water, and then add onions, ginger, onions, carrots and other seasonings, bring to a boil and simmer for 2-3 hours.

2. Drop a few drops of vinegar into the soup to make the calcium in the bone more easily dissolve into the soup. This method is also effective for other soups. If you want to save trouble, you can put it in an electric purple sand cooker and simmer at a regular time. if you put it into an ordinary pressure cooker, the bone soup pressed is not milky white but clearer. Although the beef bones or sheep bones bought in the market are shaved cleanly, making soup will not have much effect. If a little beef is added, the taste will be more delicious.

3. Main ingredient: 2 pieces of cow spine. Excipients: 2 dried chili peppers, 1 fragrant leaf, a little salt, 5 grams of five-spice powder. The cow spine will first go into the water and get rid of most of the blood. And put it in a pressure cooker. A little salt, a little spice powder, add incense leaves and dried chili peppers. Electric pressure cooker bone soup function. It will take 30 minutes.

Step 3: put the cow bones into the pot with cold water, and the water will be boiled for about 5 minutes.

Preparation method and ingredients of Beef Bone Soup

1, the required materials and ingredients: a cow stick bone, a section of spring onions, a piece of ginger, a little cooking wine, the right amount of white vinegar, star anise, a small piece of cinnamon.

2. Materials: cow bone, Turnip Sprouts, salt, Qi Zi, tomato, carrot, celery. After the fresh beef bones are washed with water, they can be boiled in a cauldron. Bring the fire to a boil, get rid of the foam, and then turn the fire down for seven hours. In order to save some gas, I used a stew pot and braised it for a while.

3. Add cow bones: put the beef bones and fried vegetables in a saucepan and add bay leaves, coriander seeds, black pepper and enough water. After the fire is boiled, turn to low heat and simmer. Stew over low heat: the essence of beef bone soup takes time to simmer, simmering over low heat for at least 4-6 hours, or longer. In the process of stewing, skim off the floating foam regularly to keep the soup clear.

How to stew beef bone soup

Materials: 1600 grams of beef bones, 500grams of steak bones, 5 grams of sesame, 10 grams of ginger, 15 grams of green onions, 10 grams of garlic (white skin), 10 grams of salt, 2 grams of pepper. Soak the cow bones and bones in cold water for about an hour and then fish them out. And then put it in boiling water to completely scald the blood. Put the beef bones and bones in a large pot, add green onions, ginger, garlic and plenty of water.

Beef bone soup (original flavor): stewed beef bone is better with an electric casserole. The bones are generally bigger and harder. When you buy them in the market, ask the merchants to chop them into small pieces. After going home, wash it and boil it in a cold water pot (just a stainless steel pot, open faster). After the water boils, skim out the blood foam that floats on the surface (cow bones have more blood foam, so it takes a little more time and skimming four times to remove the blood foam).

Turn to low heat and simmer: after the water is boiled, turn to low heat and simmer slowly. Beef bone soup is stewed for a long time, usually 3-4 hours or more. In this way, nutrients such as bone marrow and collagen in bovine bones can be fully dissolved in the soup. Regular skimming: in the process of stewing, regularly observe whether there is floating foam in the soup noodles, skim off in time, and keep the soup clear.

Boil the soup: put the cleaned beef bones into the soup pot, add enough water (the amount of water should be able to completely cover the beef bones), add a few slices of ginger and a section of green onions, boil over high heat and simmer. Slow stew: beef bone soup needs to be simmered for hours to fully extract collagen and nutrients from the bones. In the process of stewing, skim the floating foam from time to time to keep the soup noodles clean. Seasoning: after stewing for about 3-4 hours, the taste of beef bone soup is very rich.