How to make elbow soup
In the past 10 days, home-cooked soups and winter health recipes have become the focus of hot food topics on the Internet. As a nutritious, warming and nourishing classic dish, elbow soup has received widespread attention. The following is a guide to making elbow soup based on recent hot topics. It includes ingredient selection, detailed steps and precautions to help you easily stew a fragrant and rich elbow soup.
1. Data reference for recent popular food topics
| Topic keywords | heat index | Related recipes |
|---|---|---|
| Winter health soup | 925,000 | Mutton soup/elbow soup/old hen soup |
| Collagen recipes | 783,000 | Pork trotters jelly/elbow soup/fish maw stewed in milk |
| Home-cooked dishes | 657,000 | Braised pork elbow/sauce big bone/elbow soup |
2. List of core ingredients for elbow soup
| Main ingredients | Dosage | Key points for purchasing |
|---|---|---|
| Pig elbow | 1 piece (about 1.5kg) | Skin color is pink and elastic, pores are clear |
| Excipients | ||
| ginger | 50g | Old ginger is better |
| green onions | 1 stick | Onion white and thick |
| Seasoning | ||
| cooking wine | 30ml | Rice wine is better |
| white pepper | 3g | Freshly ground for better flavor |
3. Detailed production steps
Step 1: Pre-process the elbows
① Use a spray gun to burn the skin of the elbow until it becomes brown, then brush it clean (remove hair and add flavor)
② Soak in cold water for 2 hours, change the water every half hour (to remove blood)
③ Pour cold water into the pot, add ginger slices and cooking wine and blanch for 10 minutes, remove and rinse
Step 2: Stew the core stage
① Add enough water to the casserole, add elbow, ginger and green onions.
② Bring to a boil over high heat, skim off the foam, then turn to low heat and simmer for 2 hours.
③ Add side dishes (such as radish, corn, etc.) when it can be easily penetrated with chopsticks
Step 3: Finish with seasoning
① Remove the onions and ginger and add salt to taste (add salt in the last 10 minutes)
② Sprinkle with white pepper and garnish with chopped green onion
③ Can be eaten with dipping sauce (mashed garlic + light soy sauce + sesame oil)
4. Analysis of technical points
| key links | Operational points | scientific principles |
|---|---|---|
| Blanching treatment | Pot under cold water | Make the protein slowly coagulate and impurities fully seep out |
| Fire control | First big fire, then small fire | Emulsify fat over high heat and extract collagen over low heat |
| Timing of adding salt | 10 minutes before serving | Avoid salt that will make the meat taste bad |
5. Popular questions and answers from netizens
Q: How to make the soup thicker and whiter?
A: ① Keep the fire boiling for 15 minutes to emulsify the fat. ② Add a small amount of pork bones or chicken racks and stew together.
Q: How to make the pressure cooker version?
A: Add ingredients after blanching, steam and press for 40 minutes, release the pressure naturally and season (time shortened by 2/3)
Q: What ingredients are suitable for pairing?
A: Recently popular combinations: ① Winter white radish ② Yunnan wild mushrooms ③ Chaoshan fried garlic crisps
This elbow soup is rich in collagen and is especially suitable for cold seasons. By making it according to the above method, you can not only get a milky white and fragrant soup base, but also taste the crispy and tender elbow meat. The "Milk White Soup Challenge" has been popular on social platforms recently. You might as well participate with this soup, and you will definitely get countless likes!
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