Stew out nutritious bone soup, nutritious and delicious

summary

Stewed soup is very popular in Lingnan, especially bone soup. Many parents will stew nutrition Soup for their children during holidays. So how can stewed bone soup be the most nutritious and delicious? Today, I'm going to give you five tips for stewing bone soup.

Stew out nutritious bone soup, nutritious and delicious

First: cold water pot - before the bones pot, first wash, and then blanch. Blanching can get rid of dirty things, blood foam and most purines. When stewing soup, put it in the pot with cold water. Add enough cold water at one time and heat it slowly. After boiling in high heat, boil it in low heat for 2 hours. Then the protein can be fully dissolved in the soup, and the taste of the soup will be more delicious.

Second: find a good partner - stew bone soup with vegetables, not only increase nutrition, but also make it taste better. For example, lotus root can nourish the stomach and nourish yin, strengthen the spleen and replenish qi, and soup with ribs can invigorate the spleen and appetizer; corn smell is fragrant, and soup with ribs can help increase appetite and reduce greasiness; kelp contains alginate, alginic acid and other substances, which can help reduce blood pressure and lipid, and soup with ribs can help reduce the body's absorption of saturated fat and cholesterol; wax gourd can moisten the lung, generate fluid and clear the body Heat diuretic effect, which contains propylene glycol can effectively inhibit the conversion of sugars into fat, very suitable for cooking soup with spareribs.

Third: add appropriate amount of vinegar - from the perspective of nutrition, when stewing bone soup, add appropriate amount of vinegar after boiling water, because vinegar can dissolve phosphorus and calcium in bones into the soup, increase the nutrition of the soup, which is conducive to gastrointestinal absorption.

matters needing attention

Salt put too early will make the meat protein coagulation, not easy to dissolve, will also make the soup dark, concentration is not enough. Salt put late does not affect the taste of the soup, but can keep the meat fresh and tender. So it's best to add salt when it's almost out of the pot.