Pig bone and gourd soup(zhu gu hu zi tang )

Pig bone and gourd soup

Introduction:

"My son likes soup and prefers pig bone soup (we call it" cheese bone soup "or" bone soup "in Wuhan). Today, the weather in Wuhan has declined. Let's simmer the soup bones to strengthen our son's nutrition."

Production steps:

Step 1: wash the pig bone, bottle gourd and ginger.

Step 2: rinse the pig bone with water (remove the dirty froth).

Step 3: stir fry the boiled pig bone and ginger until fragrant.

Step 4: in the casserole, simmer the pork bone ginger slices with enough water at one time (it's best to use the pressure cooker to press the bone soup).

Step 5: season the cooked pig bone soup with salt and white pepper.

Step 6: peel and wash the gourd and cut it into strips.

Step 7: put the gourd into the soup pot and cook it (never cook for a long time).

Step 8: bottle gourd soup for my son.

Materials required:

Pig bone: right amount

Gourd: right amount

Ginger: moderate

Note: many people think that the longer the soup is cooked, the more delicious and nutritious it will be. In fact, no matter how high the temperature is, the calcium in the bones can not be dissolved, because the calcium in the bones of animals is not easy to decompose, and cooking for a long time will damage the protein in the bones. Therefore, it is not appropriate to boil bone soup for a long time. From the perspective of nutrition acquisition, we should do a good job, After boiling water, you can add vinegar appropriately, because vinegar can dissolve phosphorus and calcium in bones into soup; at the same time, don't put salt too early, because salt can make the water in meat run out quickly, which will speed up the solidification of protein and affect the taste of soup

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zhu Gu Hu Zi Tang