Pork Cartilage Ramen

Pork Cartilage Ramen

by Honey kitchen

4.8 (1)
Favorite
8

Difficulty

Normal

Time

20m

Serving

2

In addition to being rich in protein and vitamins, pig cartilage also contains a lot of calcium phosphate, collagen, bone mucin, etc., which can provide sufficient calcium for the human body, and women eat it very well. Calcium can affect the bone density of the human body. Higher bone density can ensure denser bone during menopause and old age, thereby reducing the probability of fracture and delaying the occurrence of osteoporosis.
The crescent bone that I grabbed at the supermarket early in the morning was just said, and the restaurant came to buy it. I'm sorry to let me take the lead. In order to eat the refreshing delicacy, I went home and simmered the soup for a few hours, but the moment of noodle entrance felt worth it! "

Ingredients

Pork Cartilage Ramen

1. Cartilage: pig crescent bone

Pork Cartilage Ramen recipe

2. Wash the cartilage and leg bones

Pork Cartilage Ramen recipe

3. After blanching, add appropriate amount of vinegar and simmer for several hours

Pork Cartilage Ramen recipe

4. After stewing, the cartilage is crispy and the soup is milky white. Turn off the heat and sprinkle a little salt

Pork Cartilage Ramen recipe

5. Blanch the cabbage heart

Pork Cartilage Ramen recipe

6. Noodles

Pork Cartilage Ramen recipe

7. Fish out for spare

Pork Cartilage Ramen recipe

8. In another pot, pour the bone broth, add garlic slices, onion shreds, shiitake mushrooms, and corn kernels to boil, seasoning, add salt, chicken essence, flax oil, very fresh and a little sugar

Pork Cartilage Ramen recipe

9. Place the pork cartilage, choy sum, and shiitake mushrooms on the noodles

Pork Cartilage Ramen recipe

10. Just pour in the adjusted soup

Pork Cartilage Ramen recipe

Tips:

1. The cartilage is made of crescent bone, which can be stewed softly, suitable for the elderly and children.

2. Boil the bone soup and add a few pieces of leg bones and a little bit of vinegar to make all the calcium precipitate out as much as possible.

The bone broth is white. It is said that the stewed bone broth of Ajisen ramen also deepens fish bones in the deep sea.

3. The cartilage can be boiled a little while making the soup.

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