Before we begin to explain the making of beef bone soup, let's talk about several key factors that affect the taste of beef bone soup.
First, the choice of raw materials for making beef bone soup.
If you want to make delicious beef bone soup, the most important thing is the choice of beef bone. Generally, the calculation of making soup is cow bones.
There are two kinds of beef sticks, one is fresh beef sticks and the other is frozen beef sticks. These two different raw materials have great influence on the taste of beef stick soup. If it is made of fresh beef strips, the soup is usually delicious. If it's frozen beef strips, it tastes great, except the beef itself.
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Therefore, it is suggested to choose fresh beef bone soup.
Second, how to remove the odor on the cow bones.
Removing the odor from beef bones depends on whether you use fresh beef bones or frozen beef bones. If fresh beef bones are used, adding some onion and ginger and putting some spices in the production process can effectively remove the fishy smell on the beef bones.
If you choose frozen bone, you should handle it carefully, because if the whole bone is not good, a pot of broth will be ruined. Frozen bones need to put more green onions and ginger, as well as some spices, which can not only remove the fishy smell of beef bones themselves, but also remove some peculiar smell and odor.
And no matter what kind of raw materials are selected, they have to go through the process of soaking. The article will explain in detail below, so I won't say much here.
As for the spices in the broth, we should not only put them according to the amount of soup, but also increase or decrease the proportion of spices according to the freshness of beef bones. A formula proportion of spices will be given below.
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Spices in Beef Bone Soup and Pretreatment of Bone
Pretreatment of bovine bone
Before cooking the broth, cut off the beef broth, preferably divide it into several sections, so that it is easier to melt the bone marrow in the broth and make the broth full of flavor.
Before cooking the broth, it is necessary to soak the beef bones in water, that is, soak the beef bones in clear water for several hours. The purpose of soaking in water is to remove the blood from cattle bones and the dirt from them. If the water becomes turbid, that is, the blood is too red, it is best to change the water several times.
Soaking treatment of spices
Spices need to be soaked in warm water for a period of time before use. The soaked spice can effectively remove the dirt on the spice, and at the same time, it can also remove the bitterness and medicinal taste on the spice. If spices without soaking water are added to the broth, it will easily affect the taste and color of the broth.
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Development of beef bone soup
Raw materials of broth;
Beef bone, green onion, ginger, spice bag. Remember not to put garlic in the soup.
Production process;
1, put the beef bones soaked in water into a cold water pot and cook them over high fire.
2. after the pot is boiled, remove the floating foam from the soup and be sure to clean it up.
3. add green onions. Jiang suggested that the whole green onion should be put here. Don't cut them into small pieces or thin slices, it's difficult to take them out. If you break the whole ginger, you need to break it or cut it into larger pieces.
4. Add the soaked seasoning package. Note that seasoning packets are not always cooked in the pot. The cooking time of seasoning packets depends on the amount of soup you cook and the freshness of the selected bones. It takes about half an hour to cook.
Prompt; Don't cook the spice bag in the pot for too long, otherwise it will affect the color and taste of the soup.
The above is the making process of beef bone soup. The process of making beef bone soup is very simple, just pay attention to a few points. To cook soup, it is necessary to remove the foam and the cooking time of the spice package. These two points are well done, the raw materials are pretreated, and the boiled soup is full of flavor. The following is the proportion of spices needed for cooking soup.
Proportion of spices for boiling beef bone soup
Dahongpao 10% Amomum tsaoko 5%
Vanilla 5% Amomum tsaoko 5%
Alpinia officinarum 20% white button 5%
Alpinia katsumadai 5% fennel 15%
Pepper 10% ginger skin 20%
Prompt; The above ratio of spices is to add the spices of beef bone soup, and the formula of spices for cooking soup does not need specific grams, because as mentioned above, there are many variables in the soup making process, and these variables are the main factors that affect the taste of soup, so the spices to be added should be added according to the freshness of beef bone you choose and the ratio of beef bone to water for making soup.
How to use perfume formula;
The use method of this spice formula is to prepare all these spices in proportion, then mix them together and stir them evenly, and then crush them into coarse materials. When cooking soup, you only need to put some of these coarse ingredients properly, and you don't need to catch every spice. Remember that spices must be packed in spice bags and not put in soup.