大骨头汤的做法（The practice of bones soup）.docVIP

大骨头汤的做法（The practice of bones soup） The practice of bones soup 1: large bones open, placed in cold water, lit boil, water after leaving Yunfu foam 2: pepper in the soup about ten mo after clean, green onions and cut into sections, the best and then put some carrots (because the carrot is small ginseng, has high nutritional value) stew pot when the salt. 3: water is best to be put aside at one time. Dont lift the lid on the way. If its stewing in a pressure cooker, you can enjoy the delicious and nutritious bone soup for a dozen minutes. This is the most pleasant way for a frail person No matter what the animal bones are cold water pot, bone to crack. The fire was about to go to foam. Add spices, add cooking wine, vinegar, broth, simmer with small heat for about two hours (without capping). Soup (i.e. soup), will boil for half an hour (with) simmer for an hour or so, water must be enough of a plus, not only without adding boiling water, must influence the quality of the pan), previously not salt, in the end to the floating foam can vinegar is dissolved to calcium in bone soup. Want to drink after the pot, to see their own preferences, there is no regulation Material: white radish radish, small ribs Practice: 1, radish crosscut, each about three cm thick, do not have to be too thin. Again, cut into a moon shape. 2 ribs fly water, add boiling water boiled slightly, then rinse with cold water, so that the oil to remove the blood. 3, the pot filled with water, the ribs under cold water pot, add ginger, aniseed, onion, a little wine, with the pressure cooker and cook for 20 minutes 4, after 20 minutes, put into pot, remove floating foam, put radish. 5, 20 minutes later, put salt. 6, try to drink it, okay, just fine. Be careful： 1, Bao soup, materials are basically cold water pot to protein fully dissolved into the soup, and dont put salt, salt will accelerate the solidification of protein, affecting the flavor of the soup. 2, put some vinegar, is conducive to calcium prec