Tips

Don’t be foolish to put these 3 spices in the broth, or else the soup will become too strong and hard to eat.

Choosing the right spices is crucial in order to have a delicious pot of fragrant, clear bone broth without any unpleasant fishy odor.

Administrator

20 January, 2024

106

Canh xương is a familiar dish in every family. Bone broth can be used to make soup, broth for noodles, pho, and more.

To make a delicious bowl of bone soup, it may seem simple but it requires attention to detail. Choosing the wrong spices can make the broth taste bad.

According to chefs, there are 3 types of spices that you should not add to the pot of bone broth because they will make the dish have a gamey, strong, and unpleasant taste.

Garlic

Garlic is a flavor that is used in many dishes to enhance the taste. Many people have the habit of frying garlic and onions or ginger before adding the bones to simmer. Most people believe that garlic has a strong aroma that will help eliminate the fishy, gamey smell of the bones. However, this is a wrong choice. Garlic is not suitable for bone broth. It makes the soup have a strange smell and is hard to eat after simmering for a long time.

Cooking wine

Cooking wine is also an ingredient that is often added to dishes to eliminate unpleasant odors and enhance the flavor. However, this spice is not suitable for simmered bone dishes.

Adding cooking wine to the pot of bone broth will make the broth lose its delicious taste. Throughout the simmering process, we will tightly cover the pot, making the wine unable to evaporate and causing the broth to have a strange smell. On the other hand, if we open the lid to let the wine evaporate, it will reduce the sweetness of the bone broth.

Pepper

Pepper is a strong, pungent spice that is suitable for stir-fried dishes. With bone soup, you should not add pepper from the beginning. Simmering the bones with pepper will make the soup lose its natural aromatic and sweet taste, leaving only a strong and pungent aroma.

In addition, overcooked pepper will make the broth lose its richness, and the deliciousness of the meat will also be altered when the pepper absorbs into it after a long cooking time.

Tips for delicious and clear bone broth

Soak the bones

When you buy bones, don’t immediately boil or cook them. You should soak the bones in diluted saltwater for about 30 minutes. This method will help dissolve the dirt and remaining blood in the bones into the water. This way, the broth will be clear and more delicious.

Blanch the bones

After cleaning and soaking the bones in diluted saltwater, you can remove the bones to drain.

Place a pot of water on the stove, add the bones to the pot, and add some sliced ginger. Bring the pot of bones to a boil. When the water is boiling for about 2 minutes, turn off the heat. Remove all the bones and rinse them thoroughly with warm water.

Simmer the bones

Once the bones are cleaned, put them in the pot and add hot water to the pot. Add ginger, scallion roots, a little vinegar, and salt to the pot. The amount of water used should be enough for the entire simmering process to avoid the need to add water while cooking. If you need to add water, use hot water.

Note that you should not use cold water to simmer the bones as it will cause the surface of the meat to contract. It will take a long time for the meat to become tender and less delicious. Using hot water will help the meat cook quickly, resulting in a clear and sweeter broth.

When the water is boiling, reduce the heat and simmer gently until the soup is sweet and clear.

During the simmering process, you should use a spoon to skim off any foam that floats on the surface of the water. This way, the broth will be clear.

Source: Xe và thể thao (translated)