Barley Seaweed Tube Bone Soup

Name: Barley Seaweed Tube Bone Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Bobbin; Some kelp; 2 tablets ginger; a little Highly Liquor; 1 bottle cap Cooking Wine; Some salt; a little pepper; A few drops sesame oil; A few drops White vinegar

by Warm blue 0429

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The main ingredients used in this soup are tube bones, kelp and coix seed.

Tube bones are the most common soup material. Tube bone contains a lot of calcium and a variety of trace elements, and its bone marrow is rich in collagen, so you often drink tube bone soup, which can not only strengthen your body, but also replenish collagen and delay aging. More importantly, it is also cheap, and it is really a good ingredient with high quality and low price.

Kelp is not only rich in trace elements such as calcium, iron, and iodine, but also has a high content of vitamin C. At the same time, it also has a beneficial effect on water and detoxification. The Japanese favorite "Kombu broth" is actually boiled with kelp. After being boiled, kelp will release a substance called "sodium glutamate". This substance is the main raw material of umami flavor such as monosodium glutamate. Therefore, kelp is a natural flavoring agent!

Coix seed is often used in Chinese medicine as a medicinal material for strengthening the spleen and stomach, dispelling dampness and diuresis. At the same time, it also has a certain whitening effect~

The stew with these three ingredients is not only delicious, but also nutritious. The boiled bone soup is rich in color, rich in aroma, delicious but not greasy. It is a delicious soup that is very suitable for summer drinking~"

Ingredients

500g Bobbin
Some Kelp
2 tablets Ginger
a little Highly Liquor
1 bottle cap Cooking Wine
Some Salt
a little Pepper
A few drops Sesame Oil
A few drops White Vinegar

Barley Seaweed Tube Bone Soup

1. Chop the big bones first, soak them in clean water for about 2 hours, change the water several times during this period, until the blood is almost exhausted;

2. After the soaked big bones are washed, put it in a pot, add ginger skin, high-quality white wine, and heat it over high heat;

3. After boiling, continue to boil for a few minutes to remove any foam on the surface;

4. Take out the big bones, clean the oil stains on the surface with warm water, and drain the water for later use;

5. Prepare other materials, and the kelp should be washed out of the sand in advance, so that the foam will swell;

6. Put the big bones in a clay pot, add ginger slices, and heat to a boil over high heat. If there is any foam, it should be skimmed clean. Then add cooking wine and white vinegar, turn to low heat, cover and simmer;

7. About 1 hour later, add the diced kelp and barley, boil again, turn to low heat, cover and cook for 30-40 minutes, until the kelp and barley are cooked;

8. Add appropriate amount of salt, pepper, and a few drops of sesame oil according to personal taste, and you can drink it.

Tips:
1. The big bones are soaked in clean water in advance to remove part of the blood, and the boiled soup tastes better;

2. After the big bones are blanched, they should be washed with warm water, so that the surface oil can be washed away;

3. It is best to add enough water at a time. If it is necessary to add water in the middle, then heat the water;

4. The coix seed does not need to be soaked in advance, just wash it and add it to the pot directly.