How to make bone broth
In the past 10 days, the popularity of healthy eating and home-cooked meals has continued to rise across the Internet. In particular, how to make nutritious bone broth has become a hot topic. This article will combine the latest hot topics to introduce you to the steps, techniques and related data of making bone soup in detail, helping you to easily master the preparation method of this classic soup.
1. The relationship between recent hot topics and bone soup
The following are healthy diet keywords with high search volume in the past 10 days, among which topics related to bone soup occupy an important position:
| Ranking | keywords | Search volume (10,000 times) |
|---|---|---|
| 1 | Winter health recipes | 45.2 |
| 2 | Calcium supplement foods | 38.7 |
| 3 | Bone broth recipe | 32.5 |
| 4 | Homemade soup | 28.9 |
| 5 | collagen food | 25.4 |
2. Basic steps for making bone soup
1.Material selection stage: Choose fresh pork bones or beef bones. Recommended parts are as follows:
| bone type | Features | Suitable for the crowd |
|---|---|---|
| Tongzigu | Rich in bone marrow | Those who need calcium supplement |
| Spare ribs | tender meat | children old people |
| ox tail bone | High collagen | Beauty and beauty |
2.preprocessing: Soak the bones in cold water for 1 hour to remove blood. Then add cold water to the pot, add ginger slices and cooking wine and blanch the water to remove the fishy smell.
3.Cooking process:
| steps | time | heat |
|---|---|---|
| boil over fire | 10 minutes | fire |
| Skim off the foam | - | - |
| simmer over low heat | 2-3 hours | small fire |
4.seasoning stage: Add ingredients (such as radish, corn, etc.) in the last 30 minutes, and season with salt before turning off the heat.
3. Nutritional value data of bone broth
According to the latest nutritional research, the main nutrients of bone broth are as follows:
| Nutritional information | Content (per 100ml) | Efficacy |
|---|---|---|
| protein | 3.2g | Enhance immunity |
| Calcium | 35mg | bone health |
| collagen | 1.8g | Beauty and beauty |
| iron | 0.5mg | Replenish blood |
4. Answers to Frequently Asked Questions about Making Bone Broth
1.Why isn’t my bone broth white?
The key to making the soup white is: blanch the water thoroughly. After boiling over high heat, turn to low heat. You can add a little cooking oil to help emulsification.
2.Which is better, pressure cooker or casserole?
The comparison data is as follows:
| Pot type | time | Soup characteristics |
|---|---|---|
| pressure cooker | 40 minutes | The soup is thick but less fragrant |
| Casserole | 3 hours | Strong fragrance |
3.How to preserve bone broth?
The cooked soup can be refrigerated for 3 days, or divided into portions and frozen for 1 month. It is recommended to remove surface grease before storing.
5. Recommendations for innovative bone soup recipes
Based on recent popular ingredients, we recommend three innovative combinations:
| match | Add new ingredients | Efficacy |
|---|---|---|
| Health version | Yam + wolfberry | Strengthen the spleen and stomach |
| Internet celebrity version | Tomato + Onion | Antioxidant |
| Korean version | Kelp + minced garlic | Supplement iodine |
Through the above detailed step analysis and data display, I believe you have mastered the skills of making delicious bone soup. Whether it is a traditional method or an innovative combination, bone soup is an excellent choice for winter health. Hurry up and give it a try!
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