How to cook bone soup is white
Bone soup is a nourishing food that many people love, especially white bone soup, which not only looks more appetizing, but also has a strong taste. So, how to cook white bone soup? This article will combine popular topics and hot contents on the Internet for the past 10 days to analyze the secrets of bone soup to turn white.
1. Principle of Bone Soup Whitening
The key to whitening of bone soup lies in the emulsification of fat and protein. During the boiling process, the fat and collagen in the bone marrow will be gradually released into the soup. After high temperature and long-term boiling, the fat will be decomposed into tiny particles and will be fully fused with the water to form a milky soup color.
2. The key steps to cook white bone soup
1.Select materials: Choose bones rich in bone marrow, such as pig cyst bones, beef bones, etc. The more bone marrow, the easier it is to turn whiter in the soup.
2.Blanch water: Put the bones in a pot, boil them and skim them off to remove the froth to remove blood and impurities, and avoid the soup’s turbidity.
3.Boil with high heat: Put the blanched bones back into the pot, add enough cold water, and boil over high heat. A large fire helps emulsify fat and protein.
4.Continue to boil: Keep low heat and boil for 2-3 hours. Do not remove the cover frequently during this period to allow the nutrients in the bones to be fully released.
5.Add auxiliary materials: You can add ginger slices, green onion slices, etc. to remove the fishy smell, but avoid adding too much seasoning to avoid affecting the color of the soup.
3. Comparison of popular bone soup cooking methods across the Internet
| method | Key Steps | advantage | shortcoming |
|---|---|---|---|
| Traditional cooking method | Boil high heat and turn to low heat and simmer for 3 hours | The soup is rich in color and delicious | Takes a long time |
| Pressure cooker method | Pressure cooker for 1 hour | Save time, the soup is whiter | Taste slightly less than slow boil |
| Add milk method | Add a small amount of milk during the cooking process | The soup is whiter and the taste is more mellow | May conceal the original taste of the bone |
4. Frequently Asked Questions
1.Why can't my bone soup be cooked white?
Possible reasons: insufficient heat, insufficient boiling time, improper selection of bones or incomplete blanching.
2.Do you need to add vinegar to cook bone soup?
You can add a small amount of vinegar to help dissolve the calcium in the bones, but too much will affect the taste of the soup.
3.How long is the best time to cook bone soup?
It is generally recommended to boil for 2-3 hours. If the soup is too short, it will not be thick. Too long may lead to nutrient loss.
5. Tips
1. During the cooking process, you can add a little cooking wine or ginger slices to remove the fishy smell.
2. The boiled bone soup can filter out impurities, refrigerate and remove surface oil, which is healthier.
3. White bone soup can not only be drunk alone, but also used to cook noodles and stew to add flavor.
Conclusion
It is not difficult to cook white bone soup, the key is to select ingredients, heat and patience. I hope that through the sharing of this article, everyone can easily make a pot of rich, milky bone soup at home, bringing healthy and deliciousness to their families!
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