Kelp Bone Soup

Name: Kelp Bone Soup
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 750g Bobbin; 1 large sheet Kelp (dip); 15g Sliced ginger; Some salt; Some Shimizu; 1 tbsp Vinegar

by Raindrops passing by autumn

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

5

Seaweed Cone Bone Soup is a traditional dish in Zhejiang. The meat in this soup is rotten and boneless, and the kelp is slippery. The soup is delicious. A very easy to make and delicious home-style soup for enriching blood and essence. This soup is delicious and delicious. Kelp is rich in calcium, which can prevent calcium deficiency in the body and has the effect of lowering blood pressure.

Ingredients

750g Bobbin
1 large sheet Kelp (dip)
15g Sliced Ginger
Some Salt
Some Shimizu
1 tbsp Vinegar

Kelp Bone Soup

1. Wash the bones and chop well, wash and slice the kelp, and slice the ginger.

2. Put the bobbin bones, ginger slices and water into a casserole over high heat.

3. Put the lid on, and simmer over medium heat when the water boils.

4. After 1 hour, open the lid and add the cut kelp slices. Change to high heat. After the soup is boiling, change to medium heat. Add 1 tablespoon of vinegar and continue to simmer.

5. After another hour, add appropriate amount of salt and a little MSG to eat.

Tips:
To supplement calcium with bone soup, there is only one way: add half a bowl of vinegar and simmer slowly for an hour or two.
Vinegar can effectively help bone calcium dissolve. It should be noted that you must not use a pressure cooker, it is best to use a casserole to stew.