Beef Bone Soup-fragrant Milky White

Beef Bone Soup-fragrant Milky White

1. Soak the beef bones for 2 hours to soak out the blood impurities, and change the water several times in the middle until the water is clearer.

2. Boil the bones in a pot of cold water, put the beef bones, 20 grams of cooking wine, boil the water, and boil for another 2 minutes.

3. During the blanching process, there will be a lot of scum. Use a spoon to remove it. The scum is the blood and impurities that ooze from the bones of the cow. These things are the main cause of the fishy soup.

4. Put the beef bones in a pot of cold water. The amount of water is about three times that of the bones. After the water is boiled, stew for 3-4 hours. The longer the stewing time, the more fragrant the soup will be.

5. During the stewing process, the soup will be stewed less and less. You can add an appropriate amount of boiling water instead of cold water.

6. The soup that has been simmered for 2 hours is already a bit milky white. Keep it boiling on low heat and continue to simmer.

7. Put the right amount of salt before serving! There is no need to add extra seasonings and chicken essence, it is very fragrant, milky white like milk, and there will be a little sweet taste in the mouth after drinking, which makes people want to stop.

Tips:

1. It is best to use a casserole or ceramic pot to stew the soup, followed by a pressure cooker and an electric stew pot. Pressure cookers and electric stew pots can quickly squeeze the ingredients, but the soup will be relatively clear and not strong enough. Use a casserole and a ceramic pot. Under the simmering of a small gas fire, keeping a slight boiling state, the bone protein and other nutrients can slowly penetrate into the soup, and the soup will be very fragrant and rich.
2. If you are buying beef tube bones, let the bone marrow be exposed when cutting small pieces, so that the nutrient essence can be incorporated into the soup.
3. When stewing, you can add a little white vinegar. The vinegar can dissolve the calcium and phosphorus in the bones into the soup, and the soup will be more nutritious.
4. If there is a lot of oil on the boiled bone broth, you can use a spoon to scoop out the oil on the surface, put it in a bowl, and use it next time you cook.
4. If there are children in the family, the final soup can be filtered with a strainer, and there will be no bone fragments.
5. The pot of soup cooked in this way can be drunk directly, or used for noodles, porridge, wonton or dumplings. If you can't use it at a time, you can divide the soup in a box, put it in the refrigerator, and make it. When cooking, take out a box of thawed and boil, and the dishes will be particularly fragrant!
6. If there are too few bones and too much water, it is difficult to stew milky white. The amount of water added should be about 3 times of the ingredients.
7. If the taste is sweeter, you can add a few red dates, or add some carrots to stew together.
8. If there is no ginger or any ingredients to stew together, will it be very fishy?
After soaking and blanching the beef bones, there is no bloody smell. After a long time of stewing, the nutrients such as protein have penetrated into the soup. The soup is very fragrant and strong without any fishy smell.