Corn Mountain Medicine Bones soup
By VicentaLakin
It doesn't seem too easy to change, but we're willing to try again, all because -- love! Remember that I had a very bad taste for meat before, on the one hand, because I couldn't do it at all, and on the other, because it did not seem to have much to do with not eating. But with a family, with a big, small two babies who love meat, and with everything we can eat, it changes. Because of their love, I want the two people who love meat to have their wish and taste, and because of the love of food, I prefer to make flesh that is not cold and that I love. So I did my homework, study, learn, learn and return to my home again and again and again and again and again after this process, slowly I realized that if I could not eat my own flesh for a few days, I would miss the process of cooking it, the joy it brings to me, the confidence and joy it gives me. Finally, even the husband was surprised to say, "Well, how do I feel that you've grown more and more fond of meat since you became a gourmet? I know this change is due to food. I try, I change; I change, I am happy! This is the sense of achievement and pride that food is bringing to us. It may not be the best, but at least we're happy to change in the better direction. For every slight change! Bones soup is very nutritious, gelatinous, often drinkable, makes the body strong, resists ageing, slows the slender bones of the elderly and contributes to the growth of the bones of the young, but also increases the ability of blood cells to make blood
Recipe Recommendations
Steps for Corn Mountain Medicine Bones soup
1
The pig's bones were cleaned and then poached in open water for five minutes, and the blood fell out。
2
Another pot, full of water, put the femur over the water and opened fire。
3
Ginger slices and onions join the pot。
4
When the material is cleaned, it is wrapped in a wrapper or loaded into a pan with a special dressing box。
5
Big red dates wash in the pot。
6
Add a little wine。
7
When the water in the pot is boiled, a small amount of white or rice vinegar is dripped。
8
Then turn to the fire, and then boil it for about half an hour, and then wash it into the pot, and then wash it with clay。
9
Fresh corn is cut off and fresh corn must be taken into the pot。
10
Another half an hour to forty minutes, with a proper measure of salt, 10 minutes, and a little while before the fire closes。Corn Mountain Medicine Bones soup Make Tips
1. Because the bone soup itself is very delicious, it is recommended not to put too much or too heavy seasoning to avoid concealing its own aroma.
2. It is best to use cold water when cooking bone soup, and add enough cold water at one time, and then slowly warm it up. Only then can the protein be fully dissolved into the soup and the taste of the soup be more delicious.
3. Because yams are easier to cook, it is recommended to add them to the pan later than the bones, so that they will not be boiled into pieces.
4. Add a little vinegar after the water is boiled to dissolve the phosphorus and calcium in the bones in the soup. In this way, the stewed soup tastes more delicious and is more conducive to gastrointestinal absorption.
5. Don't add salt too early when cooking bone soup. Because salt can make the water contained in the meat run out quickly, speed up the solidification of protein, and affect the flavor of the soup.
2. It is best to use cold water when cooking bone soup, and add enough cold water at one time, and then slowly warm it up. Only then can the protein be fully dissolved into the soup and the taste of the soup be more delicious.
3. Because yams are easier to cook, it is recommended to add them to the pan later than the bones, so that they will not be boiled into pieces.
4. Add a little vinegar after the water is boiled to dissolve the phosphorus and calcium in the bones in the soup. In this way, the stewed soup tastes more delicious and is more conducive to gastrointestinal absorption.
5. Don't add salt too early when cooking bone soup. Because salt can make the water contained in the meat run out quickly, speed up the solidification of protein, and affect the flavor of the soup.