Spring bamboo shoots and big bone soup(chun sun da gu tang )

Spring bamboo shoots and big bone soup

Introduction:

"My son is growing up, so I always cook big bone soup twice a week. It's rare for my son to like it too. I'm never tired of eating. Every time I see my son eating like a big mouthful, I'm more motivated to make better and more nutritious meals so that my son can eat happily and healthily!"

Production steps:

Step 1: prepare a spring bamboo shoot and peel off its shell

Step 2: clean the big bone, cut it into large pieces, soak it for 1 hour, remove the blood and set it aside

Step 3: cut the bamboo shoots into large pieces, add water to the pot, add a little salt, add the bamboo shoots, bring to a boil over high heat, bring to a boil over low heat for 3-5 minutes, and then soak in cold water

Step 4: add big bone and ginger into the pressure cooker, add water and cooking wine, bring to a boil over high heat, steam up and cook over low heat for 10 minutes, then turn off the heat and set aside

Step 5: when the air valve of the pressure cooker falls, open the lid, pour the spring bamboo shoots into the pressure cooker, add appropriate amount of salt and chicken essence for seasoning, then continue to boil over high heat, wait for SAIC to boil over low heat for 2-3 minutes

Step 6: after the air valve of the pressure cooker falls, pour out the big bone spring bamboo soup and put it on the plate. The delicious spring bamboo and big bone soup with calcium supplement will appear

Materials required:

Dagu: moderate amount

Bamboo shoots: right amount

Salt: right amount

Cooking wine: moderate

Precautions: 1. Blanch the bamboo shoots to remove the green and astringent taste of the bamboo shoots. 2. Change the water several times when soaking the big bone to remove the blood. It can make the big bone soup white without blood foam. 3. Pay attention to safety when using the pressure cooker. When the air valve is not falling, it is strictly forbidden to open the pressure cooker to avoid high temperature scalding or burning. 4. Sprinkle a little scallion when leaving the pot, the color will be better (so I didn't put it)

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sour and salty

Chinese PinYin : Chun Sun Da Gu Tang