Check the difference of different soup of bones and nourish the _ nutrition guidance of the efficiency

Check the difference of different soup of bones and nourish the _ nutrition guidance of the efficiency
In life, various bone soup such as the bone soup of big stick-means of intimidation, sparerib soup, duck's shelf soup are really seen everywhere too. Then, than with more nutritious soups that pure meat endure, mend people even more with soup that bone endure?



Soup nutrition of bone
The stewed soup of bone sure that more nutritious than the pure meat, do benefit to absorbing even more tooes. .
Take poultry as an exmple, the soup nutrition that chicken's shelf, duck's shelf are stewed more than the pure chiken's and duck's meat, and the domestic animals are the same, take pig's bone and fresh pork as examples, content such as protein, iron, calcium and phosphorus in pig's bone, well-above the fresh pork.
Among them, protein is more than 1 time of pork and egg, iron content is 9 times that of milk power, 8 times of the beef, 2 times, 1 time of the egg of the pork. And the content of calcium, phosphorus is very high.
But if you want to make the bone soup with available outstanding perfume, the more important thing is to select to put and prepare burden to the bone correctly.
Nutrition the most of soup that the bone of elbow is boiled
Cooking position: Elbow ( Shank of the pig) Elbow and back elbow before dividing.
Nutrition is analyzed: Contain a large number of bone marrows in this part of bones, in addition, the collagenic content of bone is very high too, so the soup soup color that stews out is white, nutritious.
Cooking method: Can smash picking the previous back the intersection of elbow and bone to lose meat do, blanch once in the boiled water; Put bone blanched into right amount of warm water, braise and boil for an hour and 10 minutes with the small fire. The soup boiled at this moment is the clear soup, can hold a part to drink, or boil the noodles to use keeping, then add enough hot water in pan, transfer, get fire continue, boil 40 minutes, can boil dense white soup at this moment, this is a great characteristic that bone of elbow boils the soup too.
The cuisine is recommended: Yam Matrimony vine pig's elbow soup of dangshen
Raw materials: 15 grams of dangshen film, doing 10 grams of yam's film, 5 grams of Matrimony vine, 5 grams of gingers, elbow one stick, fresh water is 2000 grams, 5 grams of yellow wine, salt is 5 grams.
Method:
1.Pig's elbow is put into cold water and boiled, pulls it out for subsequent use.
2.Remove the intersection of blood and the intersection of pig and elbow of water, add dangshen, yam, the intersection of ginger and stretch, full the fresh water up and suffer from excessive internal heat and stew turning on.
3.Cook into yellow wine after boiling, skim and float the foam.
4.Transfer to the slow fire and stew for 90 minutes.
5.It is all right to flavour with the salt finally.
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