Golden autumn --- corn big bone soup(jin huang se de qiu tian yu mi da gu tou tang )

Golden autumn --- corn big bone soup

Introduction:

"It's the third day of the holiday. My son has to take an interest class, so he has no time to play. But it's just cooking time to go home after class. It's a happy thing to watch the children eat up all the dishes I've made. My son's class is a physical course. We should give him high calorie food to recover his physical strength. Today, we made a corn big bone soup (comparing the nutritional composition of pig bone and fresh pork, we found that the content of protein, iron, calcium and phosphorus is much higher than that of fresh pork. For example, protein is 120% higher than egg, 100% higher than pork, 61% higher than beef and 23% higher than milk powder. The iron content is more than 9 times that of milk powder, 8 times that of beef, 2.5 times that of pork and 1 times that of egg. And the content of calcium and phosphorus is also quite high. According to experts' estimation, every 100 grams of bone soup contains 15 grams of ossein, 20.1 mg of calcium and 37.8 mg of phosphorus, and the nutrients are more easily digested by the human body than plant foods.) Big bone is highly nutritious, plus coarse grains to neutralize its greasy, taste much better. You're welcome to the children. They're all gone. 、”

Production steps:

Step 1: Ingredients: 750 grams of pig bone, half root of carrot, half root of corn, 2 root of ginger, 5 pieces of cooking wine, half spoon of salt, 15 grams

Step 2: heat 2 / 3 pot of warm water

Step 3: wash and cut the corn, carrot and ginger

Step 4: pour in the prepared cooking wine

Step 5: put in the corn section

Step 6: add ginger slices

Step 7: pour in the big bones and cover them. Bring to a boil over high heat and simmer over low heat for 25 minutes

Step 8: pour in thick carrot slices and simmer for 20 minutes

Step 9: 9. Pour in about 15 grams of salt before leaving the pot

Materials required:

Pig big bone: 750g

Carrot: Half Root

Corn: 2

Ginger: 5 pieces

Salt: 15g

Cooking wine: half soup spoon

Note: Tips: *. Don't put too much cooking wine. It doesn't affect the taste of the soup. *Don't cut carrots too thin *. How much soup to add enough at one time, don't add water in the middle, it will lose nutrition and destroy the taste of the soup *. I don't like to add monosodium glutamate in the delicious soup. If you like monosodium glutamate, you can add it according to your own taste.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jin Huang Se De Qiu Tian Yu Mi Da Gu Tou Tang