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Beef bone soup is actually a kind of broth. As noodle soup or soup base, many articles or video tutorials on the Internet are actually unprofessional, and the gold content is not high, so many people are misled and think that beef bone soup needs seasoning to taste good. In fact, beef bone soup, as a snack soup, only has a delicious taste. This soup won't taste good unless it is seasoned.
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The spices used to cook beef bone soup are not used to add flavor to the soup, nor are they used for seasoning. The use of spices only removes the fishy smell and fishy smell of beef bone soup, and spices have no other function. However, in the cooking of beef bone soup on the market, spices are generally not used to remove the odor in the soup, but soaked in water to remove the odor, so it is meaningless to put spices when the beef bone soup has no odor!
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Reason 1: Spice is a double-edged sword, which can remove odor and lead to discoloration of soup!
Cooking soup with spices for a long time will make the color of soup black, especially stainless steel barrels or iron pots, because the current stainless steel cookers are all stainless steel and iron, and spices and iron will react together to cause the soup to change color. Secondly, many spices are dark in color, so the color will fade during the boiling process, which will affect the color of the soup.
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All spices will have the bitter taste of a medicine to some extent. If the dosage is not well controlled, it will easily lead to the teaching taste suppressing the flavor of the soup.
Reason 2: The soup with seasoning tastes bad the next day.
In addition to the taste, the commercial version of beef bone soup should also consider the storage problem. However, the beef bone soup with seasoning can only be used on the same day, and it basically goes bad the next day, which seriously affects the taste of the soup.
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Because people cook less soup, they can put a little spice to remove the fishy smell. After all, people don't have many ways to season soup, so they can choose to add some seasoning when cooking soup.
Zanthoxylum bungeanum 10g, fennel 8g, white pepper 15g, a piece of turf and dried tangerine peel 5g.
In addition to the above spices, it is not recommended to add any other spices to the cooking of beef bone soup, because the smell of bones is small. When we choose spices, the first choice is the spices with odor removal function and the spices themselves have no strong overbearing smell. The essence of soup is actually a process of restoring the taste of ingredients themselves. Anise, clove and other spices with dark color and strong taste are not suitable for soup.
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The key to a delicious beef bone soup: the bones must be fresh, and the ingredients must be soaked in water and then washed. In the process of cooking, people should not see blood foam, so they should be salvaged. If there is an obvious smell in the soup, put a piece of white radish, not ginger and green onions, not cooking wine, which will affect the taste of the soup and be difficult to preserve.
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What seasoning is the most taboo for beef bone soup? Niu Gu Tang is rich in calcium, protein, collagen and other rich nutrients, especially suitable for the elderly and children to supplement their physical fitness and enhance their physique.
So how do you make beef bone soup? Is it better? What seasonings can't be put?
Let me share with you the method of beef bone soup:
Break beef bones into pieces, soak them in clear water for more than three hours, and soak a piece of beef breast with beef bones.
One beat of ginger, two beats of onion, half of tsaoko, two knots of fresh vanilla leaves, two fresh lemons, one beat of sugarcane, a little mint and a little parsley.
When the soup pot is on fire, fill it with clear water. Put beef bones and beef breasts into a soup pot and add water to boil. Take out beef and beef bones and clean them.
In addition, boil the water, add the cooked beef bones and breast, boil and skim off the foam, then add the ingredients, such as ginger, onion, tsaoko, vanilla, sugar cane and lemon slices, simmer for more than three hours, and finally add salt and pepper to cook for a few minutes, and a pot of delicious beef bone soup and beef soup will be ready.
Finally, remove the residue from the soup and throw it away. Take out the beef breast, slice it, and spread it on parsley and mint. You can also add other favorite side dishes and pour beef bone soup, so that a bowl of delicious beef bone soup is ready, nutritious, healthy and delicious.
What seasoning should beef bone soup avoid?
First, clove, kaempferia kaempferia, pepper, cinnamon, cumin, star anise, etc. are too strong, dark in color, strange in taste and strong in taste.
Second, it affects the color of soup, soy sauce and oyster sauce! Sauce, fermented bean curd, etc.
Because beef bone soup is delicious and original, it will not affect its taste and destroy its nutrition, and it needs to be clear, bright, light and sweet, so you can't put the above two spices and seasonings.
Glad to answer your question, I hope my answer can help you! 88
What seasoning is the most taboo for beef bone soup? The most taboo spices are: pepper, cumin, cinnamon, star anise, clove, fennel, sauce-flavored spices and so on, because these spices have strong flavor and heavy color. If cooked in soup, it will completely cover up the original delicious taste of beef, which can be said to be superfluous and should be avoided.
Let's talk about the production steps of these seasonings and beef bone soup in detail.
1. What is the most taboo seasoning for beef soup? 1, Zanthoxylum bungeanum: Zanthoxylum bungeanum tastes hemp and has an aromatic smell. Generally used for stewing meat and braising in soy sauce, it mainly uses its hemp taste to dilute the fishy smell of other meat. When stewing, it can also increase hemp, fragrance and taste. It is a very good spice, but it can't be put in boiling beef bone soup. The beef bone soup itself is delicious, so put it in.
2, Cumin: Cumin is the golden partner of barbecue, its aromatic taste, no matter any barbecue, as long as a little cumin is sprinkled, it will become delicious in an instant, because it has a heavy aromatic taste.
3. Cinnamon: Cinnamon also has a strong fragrance. After high-temperature stewing, cinnamon will slowly emit fragrance and neutralize the fresh fragrance of beef bones.
4, star anise: star anise is also called anise, which is fennel. It can be said that this spice is essential as long as it is braised dishes or stewed meat. It is because of its unique fragrance that it is widely used.
5. Lilac: Lilac is also a very fragrant spice and a Chinese herbal medicine. Its fragrance is also rich.
6. Fennel: Fennel is not only a spice, but also a Chinese herbal medicine. Its seeds are usually used in gourmet cooking. It also has a strong fragrance. If you put too much, it will affect the taste of other ingredients.
7. Sauce: Sauce refers to sauces with heavy color and taste, such as soy sauce, bean paste and sweet noodle sauce. This kind of sauce is generally used in braised pork or cook the meat cuisine, which can not only color the meat, but also enhance the flavor and fragrance. But it is very inappropriate to put it when stewing beef.
Preparation of beef bone soup 1, preparation of raw materials: beef leg bone, beef, onion, ginger, salt and white radish.
2, processing ingredients: mashing beef leg bones to quickly extract nutrients; Wash the beef and cut it into small pieces. It is best to choose beef that is fat and thin and slightly fat, which tastes more fragrant. Cut onion into sections; Slice ginger.
3. Boil the water in the pot, cool the beef bones, beef, onion and ginger, blanch for five minutes, remove the bones and meat, and wash them with warm water. Boil boiling water in another pot, add the cleaned bones, beef and radish slices, cook for half an hour on high fire, and then stew for three hours on low heat. After cooking, the soup is thick, white and fragrant.
At this point, the beef bone soup is ready, very simple, original beef bones and beef, boiled. Because there is no seasoning in the soup, the color is the most primitive color, which tastes like original beef.
Summary: The above is the making process of beef bone soup and the most taboo seasoning in beef bone soup. Although these spices are commonly used and universal, they should not be put in beef bone stew, because they can cover up the delicious taste of beef itself, but they are actually unnecessary.
Hello! I'm Le Chu Yima, and I'm glad to answer the question of what seasoning is the most taboo for beef bone soup.
Stewed beef bone soup is the most taboo to put pepper and star anise. Because pepper and star anise have strong fragrance, putting pepper or star anise in stewed beef will destroy the delicacy of beef soup and increase the fishy smell of beef. Share a delicious and nutritious beef bone radish soup here.
Ingredients: 700 grams of beef bone, white radish 1 piece, onion and ginger.
Practice: 1. First, soak the bovine bone in clean water 1 hour, soak the impurities and blood in the bone, and then rinse it clean.
2. Peel the white radish, wash it and cut it into large pieces.
3. Put water in the pot, pour in beef bones, add a little cooking wine, a little onion and ginger, boil over high heat, blanch for 3 minutes, remove and wash.
4. Put a proper amount of water into the pot, pour in beef bones, add ginger slices and onion segments, turn off the fire for about 2 hours after boiling, then add radish pieces for another half hour after 2 hours, and season with salt.
The soup stewed in this way is fragrant, sweet and delicious. Very delicious.
Hello! I'm happy to answer this question.
"Pepper should be avoided in beef and star anise should be avoided in mutton." As we all know, pepper and star anise are two kinds of spices with heavy fragrance, and making soup is a slow stew process, so the fragrance of pepper and star anise will be fully released when cooking, and the heavy taste of spices masks the delicious taste of beef bone soup itself. To put it bluntly, this pot of soup has become "spice juice"! Moreover, the beef on the beef bones will taste very spicy because it absorbs the soup.
The contents of calcium, phosphorus and collagen in beef bone are relatively high, and the nutrition in beef bone soup is more easily absorbed by human body than other soups! Since it is soup, we should try our best to be original and cook the delicious beef bones themselves. Instead of stewing beef bones with various seasonings, my suggestion here is: stew beef bone soup!
The method of stewing beef bone soup is cleaning: the bought fresh beef bone should be washed with clear water, and then the blood clot should be removed, and the blood water and excess impurities should be removed by soaking in clear water for more than 1 hour, so that the beef bone soup soaked in blood water will not have a fishy smell.
Blanching: put the beef bones in a pot with cold water, boil them over high fire, and skim off the surface foam. Rinse the cooked beef bones with warm water.
Boil: put the cleaned beef bones into a casserole, add onion, ginger and dried hawthorn, and add water to boil. Stew for at least 40 minutes. The longer you cook, the more milky the soup will be.
If you want to pursue the mellow taste of beef bone soup, you can fry the beef bone before cooking. I usually cook it directly, which can make the beef bone soup clearer and more fragrant.
There are a lot of blood stains in beef bones, and there are often floating foam after blanching in advance, so it is necessary to fish floating foam many times in the cooking process to ensure the clarity of the soup. Finally, add a little salt to taste before cooking!
This is my personal opinion. I'm glad to answer your question. If you have a better opinion, please tell me!
It is definitely wrong to put vinegar in beef bone soup. Although it may shield the fishy smell of meat, in fact, the bone soup stewed with vinegar juice looks particularly light, and it is not white at all, and its taste is not so delicious, because we all know that vinegar can also shield the fishy smell of meat, so you must not put vinegar when stewing bone soup. If you add vinegar directly, then this pot of bone soup. I believe that after reading this, you should also know why you should choose a seasoning for stewing bone soup. Therefore, this seasoning is also the most taboo seasoning for bone soup. In our daily life, if a person stews bone soup, someone will put this seasoning directly. In fact, this is the most incorrect method. Don't use vinegar as seasoning for bone soup next time.
To stew beef bone soup, first add enough water, not halfway, and don't put salt or monosodium glutamate at the beginning of the stew, which will affect the umami flavor of the meat. Be sure to soak the beef bones in clear water for two hours, then soak all the blood out and stew them in a pot. It is best not to use a pressure cooker. It is recommended to stew slowly. Stewing bones in pressure cooker is very fast, but at extremely high temperature, the nutrition of bones will be lost and the soup will smell fishy.
In fact, in the cold winter, if you want to make soup, beef mutton soup is the first choice. Stewing these two kinds of soup also has a knack. It doesn't mean that the more seasonings you put, the more fragrant and delicious the soup will be. How to cook stew to be delicious and nutritious? In fact, these two soups must not be seasoned, otherwise a pot of soup may be completely wasted. Next, I will tell you the taboo seasoning for beef mutton soup. I hope I can help you too.
That's pepper and fennel. These two seasonings can enhance the flavor when cooking many dishes, especially when cooking. The dishes made with these two seasonings are also delicious. However, adding these two seasonings to beef stew mutton soup will only have the opposite taste, and the soup will also have a bad smell. Not only that, the meat quality of beef and mutton with these two seasonings will turn black, and the taste will become stiff and not so soft and elastic.
Beef bone soup is the most taboo to put any ingredients. It just needs to be original. This is the most nourishing and health-preserving way of beef bone soup. Adding any fennel will spoil the original flavor of the soup.
Stewed soup is a good health habit, so what seasoning is the most taboo for stewed beef bone soup? The following two must not be put aside.