Bone stew is a very familiar job which helps us to get delicious broth for cooking soup, making hot pot, cooking porridge or soup… Many people think that bone stew is very simple, just wash the bones and put them in the casserole. However, it is because of this misconception that bone broth is often cloudy and has no aroma. The chef thinks that, if you want to make bone broth clear or white, and push the aroma of the broth to the highest level, you need to remember 3 things.
So, what are they, please see the chef’s method below:
Prepare:
Pork bone, 1 scallion branch, 1 ginger root, cooking wine, salt.
Make:
The first step is to wash the purchased pork bones with water, then cut into large pieces with a knife. Prepare a saucepan, put the minced pork bones in a saucepan, pour enough water into it and soak for 30 minutes. Note, in the soaking process, change the water twice, the goal is to get the bones out of excess blood. It is the extra blood in the bones that makes the broth cloudy and has a fishy smell. This soaking will help the bone broth become clear and fragrant.
The second step is to prepare the right amount of onion and ginger. Green onions are washed and chopped, peeled ginger is washed and sliced.
Pour enough water into a saucepan, put the soaked bones in a saucepan with cold water, add the scallions, ginger, pour a little cooking wine, put on high heat and boil the water for 3 minutes. When boiling, use a spoon to remove the foam to clean the bones.
The third step, after 3 minutes, remove the bone, clean the foam due to excess blood adhering to the surface of the bone with warm water. Then put the bones back in the pot, add the scallions, ginger and pour enough water. Add a few drops of white vinegar and bring to a boil over high heat.
Note that when boiling bones, adding a little vinegar can dissolve the calcium and phosphorus in the bones into the broth, not only increasing the soup’s nutrition, but also limiting the loss of vitamins in the broth.
Boil the bone broth over high heat until the water turns milky, then turn on the low heat. Cover and simmer the bones over low heat for about 1 hour. At this time, the bone broth is white, thick, and fragrant. You can add salt and then use the bone broth to cook soup, make a hot pot or cook anything you want.
So, when boiling bones, you need to remember 3 things:
1. Soak the bones in cold water to remove excess blood, changing the water several times in between so that the bone broth doesn’t smell fishy.
2. There is no need to add too much seasoning to the stewed pork bone soup, many people will be worried about the fishy smell, so add a little anise and pepper when boiling the soup, actually it is wrong, the bone broth will taste very bad.
3. When boiling the bones, you can add a little white vinegar, adding a little white vinegar can increase the nutritional content of calcium and phosphorus, it is better to dissolve it in the broth.
Good luck!
at Blogtuan.info – Source: Eva.vn – Read the original article here
