People classics regular meeting eats with bovine bone stew, the dish of the daily life of a family that this is a extraordinary popularity is tasted, warm the bovine bone boiling water that come out flavour is very delicious, and bovine bone soup has first-rate nourishing effect, bovine bone soup besides contain a lot ofprotein besides, especially the content of calcic element is very high, a lot of people like to stew the bovine bone soup that suckles white to eat, but wanting to accomplish this is not simple thing, should master following these methods.
How does bovine bone soup boil grandma white?
The bovine bone that buys must use clear water bubble a little while, come out water of a few blood to bubble with dirty content, put bovine character into boiler next, add water more, put the Jiang Pian of chunk, from the beginning boil.
When be being boiled at the same time, the bubble that has surplus of noodles in soup at the same time even gives ” delimit ” drop, give raze these foam with small ladle namely, this movement needs patience very much, and a paragraph of small last time, “Delimit ” after dropping all small foam, can add a few vinegar toward Shang Li a little, it is OK to be returned at the same time in pouring the Bai Luobo that has cut into boiler, enter the process that endless Bao boils next, boil with small fire slowly make probably two hours. Of course, if be afraid of flavour the smell of mutton, still can add the spice such as a few anise, cassia bark, gust is much better.
Finally, the Shang Xian that has boiled drops the oil of surface layer with filter of filter oily net, can give boiler.