How to make big bones: A complete analysis of the most popular practices and techniques in the past 10 days
In the past 10 days, the preparation of big bones has become a hot topic among food lovers. Whether it's a nourishing soup or a spicy braised dish, big bones are attracting attention because of their rich nutrition and rich taste. This article will combine popular discussions across the Internet to sort out the latest cooking methods for large bones, and attach structured data for reference.
1. Top 5 popular big bone recipes in the past 10 days
| Ranking | Practice name | heat index | Main features |
|---|---|---|---|
| 1 | Tomato and corn stewed bones | 9.8 | Sweet and sour, suitable for summer |
| 2 | Spicy Braised Pork Bones | 9.5 | Spicy and fragrant, great with wine |
| 3 | Nourishing Yam Big Bone Soup | 9.2 | Healthy and nourishing, suitable for all ages |
| 4 | Braised big bones | 8.9 | Classic recipe, rich sauce flavor |
| 5 | Garlic roasted bones | 8.7 | Brown on the outside and tender on the inside, fragrant with garlic |
2. Detailed recipe of the most popular tomato and corn stewed bones
1.Preparation materials:500g pork bones, 2 tomatoes, 1 corn, 3 ginger slices, 2 spoons of cooking wine, appropriate amount of salt
2.Processing ingredients:
- Put the big bones in the pot under cold water, add cooking wine and blanch to remove the fishy smell
- Cut tomatoes into cubes and corn into sections
3.Cooking steps:
- Heat oil in a pan and sauté ginger slices until fragrant
- Add the blanched bones and stir-fry until lightly browned
- Add tomatoes and stir-fry to release the juice
- Pour boiling water to cover the ingredients, bring to a boil over high heat, then reduce to low heat and simmer for 1 hour
- Add corn segments and continue simmering for 30 minutes
- Add salt to taste at the end
3. Tips for purchasing and handling large bones
| project | Main points | Things to note |
|---|---|---|
| Shop | Choose ones with plump bone marrow and pink flesh. | Avoid bones that are black or smelly |
| preprocessing | Soak in cold water for 2 hours to remove blood | Change the water 2-3 times midway |
| blanch water | Pour cold water into the pot, add ginger slices and cooking wine | After the water boils, skim off the foam |
4. Nutritional comparison of different cooking methods
| cooking method | protein retention | Calcium dissolution rate | fat content |
|---|---|---|---|
| stew | 85% | 65% | higher |
| braised | 90% | 40% | high |
| grilled | 95% | 30% | Highest |
5. Hot discussion among netizens: Tips for cooking big bones
1.Remove greasiness:When stewing soup, add a few slices of white radish or hawthorn to effectively absorb excess fat.
2.Enhance flavor:Adding a small amount of tangerine peel or dried shiitake mushrooms in the later stages of stewing will have a significant effect on improving freshness.
3.Quick and easy:The ideal taste can be achieved in 25 minutes after the pressure cooker is put on steam, saving 2/3 of the time.
4.Bone marrow preservation:Do not cook for too long when blanching to avoid bone marrow loss.
Conclusion:As a home-cooked ingredient, large bones can present a rich and diverse flavor through different cooking methods. Whether it is stew that pursues nutrition, or braises or grills that focus on taste, mastering the correct method can produce satisfying and delicious food. It is recommended to choose the appropriate method according to seasonal changes and personal taste, and enjoy the deliciousness and nutrition brought by the big bones.
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