How to cook bone soup:
Choose bones: bones can be soup bones (that is, leg bones) or keels (that is, near the spine). The soup bone tastes delicious and the soup color is good. When you buy it, you must let the meat cutter break the soup bones, which is more convenient to eat, and the bone marrow can also be integrated into the soup, which is very fragrant. The disadvantage is that the gluten and bone marrow fat and cholesterol content of soup bone are high, which is not suitable for frequent use. You can also choose high-quality keel soup. Keels are characterized by low price and lower cholesterol content than leg bones. But the color of the soup is a little worse, because there is more blood in the keel.
Cooking method 1: white radish bone soup, which is a dish I often cook, is close to the practice in northern China. The main raw materials are big bones and white radish. It is characterized in that white radish can neutralize the greasy and sour taste of the soup, and it can make the soup delicious, easy to learn, nutritious and healthy. The specific method is: wash the big bones, blanch them in a pot with cold water, boil them with strong fire, remove the soup powder with a spoon, switch to medium fire, and repeat several times to clean the soup powder. At this time, you can add a little warm water (it is said that adding cold water will make the meat old). Then add about 5 Zanthoxylum bungeanum, 1 star anise, onion, garlic, a little ginger, and optionally medlar and jujube. After boiling, simmer for 40-70 minutes. Shredding white radish and cooking soup, adding a spoonful of salt and a little sugar can replace monosodium glutamate for seasoning, which is healthier. Boil again, add sesame oil and chopped green onion.
Cooking Method 2: Danggui Bone Soup. There are many practices in the south, and the ingredients are carrots, angelica (just one slice), codonopsis pilosula, star anise, garlic, medlar and red dates. The specific method is similar to radish soup, but it should be noted that pepper and star anise should be put less, and angelica should not be put more, up to two pieces. The soup should be kept for 5- 10 minutes before it is cooked. If you put it early, the taste of angelica will be gone. The seasoning is also the last one.
Let's start with the family practice of white soup. It is best to use soup bones, and the cooking time should be more than one and a half hours. Add a few drops of white vinegar and two spoonfuls of milk after cooking. But white soup only pursues visual effects, and there is no need to blindly pursue effects in family cooking. White soup like Ajisen Lamian Noodles contains many food additives, which is not desirable.
The pot is preferably a casserole or a stone pot, which can keep warm.