Difficulty: ★★
Pots required: iron pot, casserole.
Materials?
A bone (about 700g)
2 yams (about 300g)
5 ml aged vinegar
Cooking wine 50 ml
2-3 onions
Ginger 1
5 grams of salt
How to manage bone yam soup?
Prepare materials, the bone must be chopped from both sides, leaving a whole piece in the middle. Then chop more and less, and the middle section forms an open bottle shape, so that after stewing, you can insert a straw from the opening to suck the bone marrow, not too beautiful ~
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This is probably the chopping method, in which the top is hollowed out and the bottom is solid, so that the boiled bone marrow will not flow out.
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Put water in the pot and add cooking wine.
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Put the barrel bone in before firing.
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You can pat the ginger flat while waiting for it to boil.
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After boiling, skim off the blood foam, so it's clean and doesn't need to be washed again.
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Completely clean
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Pick it up and put it in a casserole.
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Add ginger
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Add mature vinegar
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Add cold water. If you don't mind, you can simmer directly with boiling water, which will be more fragrant. I mind more.
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Water can't pass through the barrel bone.
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If the fire boils again, there will still be a drop of blood, which should be skimmed off.
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Turn down the heat and stew for 2.5 hours (that's how long it takes to taste, and the top layer of meat will rot)
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Peel the yam. Many people's hands itch after peeling, because there is a layer of mucus on the yam skin, which contains plant alkaloids and can cause pruritus. So I first pinch one end and peel the other end, and then peel this end in turn, as long as I don't touch the yam skin, it won't itch. You can also put on gloves and peel them off.
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Cut off the air-dried parts at both ends.
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Oblique cut into sections
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Add to the soup
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Bring the fire to a boil and simmer for about 10 minutes.
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Take a piece and taste it. When it is soft and rotten, you can turn off the fire.
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Take a soup bowl and add salt.
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Put in the cut onion flower.
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Scoop a spoonful of soup in to stimulate the smell of onions.
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Then you can also release the material.
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The bone soup is ready.
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skill
1, it must be stewed for more than 2 hours, and the pressure cooker can also be used for about 40 minutes (but I think the soup stewed in the pressure cooker has no soul. Hello?
2, salt can only be put when the pot is out, and it is not fresh to put soup in advance.
3, yam does not need to be peeled in advance, because it is easy to have black spots after peeling and oxidation, which is very unsightly. Be sure to peel it immediately and put it into the soup. Don't forget to hand in your homework.