Chinese Food
Carrot, potato and beef bone soup
(101973 views)
Some time ago, I talked with my old friends about the pain in their legs. What can I eat to make up for calcium? It's good for the body? My friend is fond of studying the way of life. He has his own opinion on soup making. She said that she cooks cow bone soup for her pregnant daughter. Cow bone soup is rich in calcium, which is good for the growth and development of children's bones. Moreover, cow bone soup can help absorb collagen in bones. Collagen helps to absorb calcium, enhance bone density and prevent osteoporosis. Listen to her introduction that cow bone soup is suitable for the elderly. Usually, if the soup is bone soup, we use pig bone. This time, we use beef bone soup. According to the method taught by friends, the soup is rich and tasty. People who are usually sensitive to the smell of beef Sao are all saying that it tastes good this time. -
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients - beef bones, carrots and potatoe
Step2:Put the beef bones in the soup pot with clear water. Boil them and pour them out. Rinse off the blood powder
Step3:Put the boiled beef bones and clear water into the soup pot. Put in the ginger powde
Step4:Put in cooking wine. Cover and boil. Turn to low heat for 1 hour
Step5:Peel carrots and potatoes in the soup making process. Cut the hob
Step6:When the beef bone is full of flavor, put in carrot and potato piece
Step7:Carrots, potatoes and beef bones are cooked together for half an hour. Just sponge the potatoes and carrots
Step8:Season with salt before turning off the fire. Sprinkle with Scallio
Step9:Finished produc
Step10:Finished produc
Cooking tips:1 beef bones are hard. If you use a common soup pot, it's recommended to cook for a long time. The cast iron pot I use is easier to make beef bones taste. 2. Carrots and potatoes should be put in after the beef bones taste. If you put down carrots and potatoes together with beef bones, potatoes will turn into mashed potatoes. There are skills for cooking.
