Corn-bone soy sauce
By VicentaLakin
THE SOUP IS AN ESSENTIAL FOOD IN PEOPLE'S DAILY LIVES, AND ITS VARIETY IS NUMEROUS, WHETHER IT'S SAUERKRAUT OR RAW, WHETHER IT'S FRESH OR THICK, AND IT'S EQUALLY POPULAR. COOKING A POT OF Q-BALLED RICE RICE, WITH A GOOD BOWL OF SOUP, MUST BE A VERY SATISFYING MEAL. IN EVERYDAY LIFE, IT SEEMS LIKE A SIMPLE THING TO MAKE SOUP. IN FACT, IT'S EASY TO SAY, IT'S VERY IMPORTANT TO MAKE SOUP. IT'S VERY DIFFERENT, IT'S CLEAN AND IT'S HOT. IT'S REALLY A LOT OF LEARNING. IT'S USUALLY MORE COMMON AND EASY TO MAKE SOUPS LIKE STEAK SOUP, ALL KINDS OF MATERIALS TO STEW RIBS OR CORN RIBS, POX CULINARY RIBS, RADISH CULINARY RIBS, SEABAND CULINARY RIBS, ETC. THE RIBS ARE AN ALL-EMBRACING FOOD, AND IT DOESN'T SEEM TO BE TOO BAD TO DO IT. I'VE BEEN MAKING THIS SOUP A LOT, BECAUSE IT'S VERY SIMPLE. IT'S ENOUGH TO WASH ALL THE FOOD INTO A FULL AMOUNT OF WATER AND PUT IT IN AN ELECTRIC COOKER OR A HIGH-PRESSURE PAN. I'D LIKE TO SHARE THIS SOUP WITH YOU TODAY, THOUGH IT TAKES A LOT LONGER AND MORE STEPS, BUT IF YOU LIKE IT, TX WILL SURPRISE YOU. IT'S BETTER TO PICK A BIGGER BONE, OR A BONE CALLED A BONE, SO THE SOUP TASTES THICKER. I USED TO BUY A SMALL ONE, AND THE SOUP IS A LITTLE LIGHT. BUYING A BIG BONE AND ASKING THE STORE TO OPEN IT UP. THERE'S BONE MARROW IN THE MIDDLE OF THE BIG BONE. IT'S A GOOD ONE, DON'T WASTE IT. IT'S PROBABLY BECAUSE IT'S ALWAYS SO GOOD TO EAT. TODAY I HAVE ADDED TO THE LARGE BONE SOUP THE SOY SAUCE THAT WE USUALLY USE. I CAN'T BELIEVE THE COLOR OF THE FINISHED PRODUCT IS EVEN MORE BEAUTIFUL, AND THE SOUP TASTES A LOT MORE。
Recipe Recommendations
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Corn-bone soy sauce
1
Bones are washed clean and put in two or three gingers
2
Put cold water in the pot and past the bone
3
Keep the water boiling, then take a spoon and wash away the foam and get a bone. This process takes about 5-10 minutes, depending on the size and size of the bone, for the first time it's lulling, and it's going to boil for a while, and it's going to come up with some fumigants, which will help clean up the soup in the back
4
Put the bone in the soup and add boiling water, and then the fire will burn in half an hour, and then it'll take about two to three hours for the first milk soup
5
I've made three pots of bourbon, and then three. Of course, if the time is limited, we can't
6
You can have some soup the other night. The rest will be put in the freezer. Remove the adhesive fat from the top
7
HOT MILK SOUP, WHICH IS MORE PURE AT THIS TIME, AND IS MUCH LESS FAT
8
500cc milk soup
9
Put it in a wash of corn and boil it
10
It's in the ground
11
It's enough to add a proper amount of salt and smelt to a personal tasteCorn-bone soy sauce Make Tips
1. To make milky white pork bone soup, remember to boil the bones in cold water first, then skim off the scum and remove them. Add boiling water, bring to a boil over high heat for half an hour, then turn to medium-low heat and simmer slowly for two and a half hours. Do not add any seasonings during the entire process; this is how to achieve a milky white soup. The bones can be stewed two or three times, so don't waste them. Leftover broth can be stored in a container and put in the refrigerator.
2. Since simmering soup takes a long time, if you don't have time on weekdays, you can do it on the weekend while cleaning the house. With a little patience, you will definitely be able to make a milky white pork bone soup.
3. The cooked soup can actually be consumed directly as a pork bone soup by adding your favorite ingredients.
4. For this soy milk stew, it is best to refrigerate the cooked pork bone soup overnight and cook it the next day. Refrigerating overnight allows the fat to solidify. Skimming off the fat before making the soy milk stew prevents it from being greasy and significantly reduces fat intake.
5. For the soy milk, it is best to use freshly ground soy milk made at home. Store-bought soy milk feels less pure in texture and might affect the flavor of the soup. Do not add sugar to the soy milk. Cook it after grinding (if you use a fully automatic soy milk maker, it is already cooked and does not need to be boiled again). After filtering out the bean dregs thoroughly, set the soy milk aside for a while. Ladle out the top layer of soy milk; you will notice a small amount of soy milk at the bottom, so do not pour that into the pot. Doing this ensures the soup is more delicate and smooth without a grainy texture.
6. It is best to add salt and other seasonings just before serving according to your personal taste preferences.
7. The finished soy milk stew is best consumed immediately. If it sits for too long and cools down, a small amount of soy milk coagulant may appear on the surface, but you can just skim it off. Eating at home is not as particular as eating out~~~