Ropbone bone soup
By VicentaLakin
SINCE I WAS A KID, MY GRANDFATHER HAS TOLD ME, "HARK FOR THE WINTER, GINGER FOR THE YEAR, SECURITY FOR THE SEASON." CARROTS ARE RICH IN CALCIUM AND VITAMIN C, WHICH PROMOTE DIGESTION, INFLAMMATION AND DETOXIFICATION, BUT REQUIRE MEAT TO BE ABSORBED BY THE HUMAN BODY. CARROTS DO NOT CONTAIN HERBIC ACID, NOT ONLY DO THEY NOT COMBINE WITH CALCIUM IN FOOD, BUT THEY ARE MORE CONDUCIVE TO CALCIUM ABSORPTION. IT'S A PERFECT MATCH. BESIDES, THIS SOUP IS EASY TO MAKE, AND IT'S BETTER FOR ME WHO LIKES IT AND IS AFRAID OF TROUBLE。
Recipe Recommendations
- pig bone 1000g
- radish 1500g
- green onions 1 piece
- ginger 1 block
- white vinegar 2 spoons
- chicken essence 1 spoon
Steps for Ropbone bone soup
1
Cleaning the bones and cutting them off is best done by seeing them broken and making it easier to get bone oil。
2
In the pot, a proper amount of water is placed in the boiler, and in the bone of the rod, the water is washed clean and the foam is replaced。
3
The radish wash is clean and thick。
4
The water in the stew boiler is burned open, placed in the bone of the rod, and when the water is turned again, it drops out, drops a few drops of white vinegar, drops into the pine and onions, and changes the kettle for more than two hours。
5
Then he put it in radish, and when the water's out, he throws it away, and cooks it for another 20 minutes, salt it and chickens, and put flowers on it, and a pot of fragrance will be made of soup。
6
DoneRopbone bone soup Make Tips
One, vinegar can dissolve the phosphorus and calcium in the bone into the soup and accelerate the cooking of the large bones, so it is better to add vinegar to the stew. 2. Without early salt, salt accelerates protein condensation and affects the beauty of soup。