I want to drink a bowl of white, fragrant and mellow bone soup, but the stewed soup is gloomy and disappointing. Don't worry, the little kitchen assistant is here. Today, I will take you to uncover the secret that bone soup is not white, and create a pot of crystal clear delicious food!
First, remove the floating foam and see the bottom.
When the bone is blanched, the blood foam and impurities on the bone surface will dissolve in the water, forming gray-black floating foam. If not fished out in time, these floating bubbles will pollute the soup, leading to the dark color of the soup. So after blanching, you must carefully remove the floating foam with a colander until the soup becomes clear and transparent.
Second, cold water cools bones and simmers slowly.
As the saying goes: "Cold water comes to the pot, hot soup comes to the table." When stewing bone soup, cold water can make the blood and impurities in bone marrow slowly separate out and keep the soup clear. Never burn bones with hot water, because it will make blood coagulate quickly, which is difficult to remove and affect the color of soup. When cooking bone soup, stew it with slow fire, and avoid fierce cooking with big fire.
Third, the bones have not been bleached, and the fresh fragrance still exists.
Don't blanch the bones for too long, or you will lose the fresh and fragrant substances in the bones, which will lead to the dull taste of the soup. It usually takes two or three minutes to blanch, and then the bone surface turns white before it can be fished out. Never bring blood and bones, it will turn the soup red.
Fourth, add the right amount of salt, and the taste is fresh.
Adding salt in the soup can not only refresh the mind, but also help the collagen in the bone marrow to dissolve and make the soup thicker. However, don't add too much salt, too salty soup will affect the taste of soup.
Five, skim the oil, clear but not greasy.
In the process of stewing, the fat in the bone will gradually separate out and form an oil film. These oil slick will make the soup yellow, and it is easy to get greasy when drinking. Therefore, it is necessary to skim the oil slick with a spoon in time to keep the soup clear and refreshing.
Six, filter residue clear soup, crystal clear.
There may be some bone debris and impurities in the stewed bone soup. In order to make the soup clearer, you can filter the residue out of the soup with a strainer, so that the color of the soup will be more crystal clear.
Seven, wait patiently, waiting for good news.
Stewing bone soup is a patient process. Generally speaking, after 4-5 hours of stewing, the soup will become thick and white. Don't open the lid in a hurry, so as not to destroy the solidification process and cause the soup to turn gray.
Eight, side dishes, icing on the cake
Stewed bone soup can be added with various side dishes according to personal preference, such as radish, cabbage, tofu and so on. Side dishes can not only enrich the taste of soup, but also add visual beauty.
Nine, warm the stomach and nourish the heart, nourish and preserve health
A bowl of steaming bone soup can not only warm the stomach and heart, but also nourish the health. Bone marrow soup rich in collagen has remarkable effects on beauty beauty and enhancing immunity.
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There may be many reasons why bone soup is not white. By mastering these tips, you can easily stew a pot of crystal clear, delicious and mellow bone soup. Try it quickly and treat yourself and your family with delicious food!