(nai bai da gu tang )

Milk white big bone soup

Introduction:

"Soup is a very common and diverse dish in our daily life. The soup boiled over slow heat is not only delicious, but also has many nutrients dissolved in water, which can be easily absorbed by human body. "

Production steps:

Step 1: let the shopkeeper cut the big bone into two sections from the middle and wash the blood

Step 2: put more cold water into the pot, put two pieces of ginger, and then put the washed big bone into the pot, do not cover, boil over high fire

Step 3: after boiling, skim off the floating oil with a spoon until the floating oil is removed, and then take it out for standby [the whole process remains boiling, so put a little more water at the beginning, the whole process is less than 5-10 minutes, depending on the size of the big bone and the amount of floating oil]

Step 4: remove the floating oil for standby

Step 5: pour proper amount of boiling water into the pot, put in the big bone, the water should be a little higher than the big bone, cover the lid, cook for about half an hour, turn to medium heat and simmer for two hours

Step 6: pour proper amount of boiling water into the pot and put in the big bone. The water should be slightly higher than the big bone. Cover the lid and cook for about half an hour. Turn to medium heat and simmer for two hours

Step 7: This is the first time to cook the soup. When the soup is ready, pour out the soup and put some boiling water in the pot. Repeat step 4 to cook the second time. Make soup three times in turn

Step 8: mix all the soups

Step 9: mix all the soups and use the right amount to stew corn soup. If you can't finish the rest, put it in the refrigerator and keep it. It's good to make noodles or continue to make soup the next day

Step 10: wash the corn and cut it into pieces

Step 11: wash and cut the corn, put it into the soup, and cook for about 30 minutes

Step 12: put it into the broth and cook for about 30 minutes

Step 13: just sprinkle a pinch of salt before eating

Materials required:

Big bone: 1

Corn: 1

Ginger: 2 tablets

Salt: right amount

Precautions: 1. Boil the big bone in cold water, keep boiling over high fire, and remove the floating oil. This step is to ensure that the soup is clear and free of impurities. 2. Boil under water and turn to medium heat. 3. In the whole process of boiling, you can't add water or salt, because if you add water in the middle, the surface of the big bone will be suddenly cold, and the protein is easy to solidify and can't be dissolved in a large amount in the soup, thus reducing the freshness and alcohol of the soup. The same is true of salt. When you add salt to stew, salt will suck out the water in the big bone and solidify the protein, resulting in a weak soup and a lack of flavor. 4. Dropping a few drops of vinegar before making soup is beneficial to the precipitation of calcium in big bone.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: light

Chinese PinYin : Nai Bai Da Gu Tang