The secret weapon of cooking is the bone soup and vegetable gnocchi - teach you how to make it!
🌹🌹 I am a Chinese stomach, like Eating meat, vegetables and staple foods are all concentrated in a bowl, which is regarded as the soup and water of a meal, such as snail noodles, duck blood vermicelli soup, beef casserole, Vietnamese rice noodles and so on. Vegetable egg bone soup gnocchi is not troublesome to make because of its rich and balanced nutrition. It is often seen on my dining table, and it is really not difficult to make. Now I will teach you step by step how to make a bowl of gnocchi, you will Discover,easy, then, worth it, then, addictive🤣🤣🤣
🌹🌹First, you need a pot of rich bone broth. And good bone broth takes at least half a day and a few hours to cook, so I usually cook the soup the day before and prepare the gnocchi the next day. But in fact, if you don't have so much time and don't want to spend time to make soup, there is no problem. You can use the simple and quick tomato soup as the base, and the chicken soup that is just being boiled at home, not for the gnocchi. You don't even need any soup base, it doesn't matter if you use plain water as the base. When I was in China, I always went to the vegetable market to buy the whole two thigh bones that were connected by joints, which were made of cheese bones to make soup. The bone marrow was rich in bone marrow. Drink several bowls. It's a pity that I can't find it in the United States, not to mention that I can't see the shadow of the supermarket in the United States. Even the Chinese supermarket can't find the real cheese bone. There are only a few chopped bones that I don't know where. I just have to do it.
🌹🌹 Wash and boil, water Just pour over it, leave nothing else, and immediately take out the blood after boiling, then wash the bones and pot, put in the pot again, put ginger, pour a little cooking wine, and a little vinegar, it is said that vinegar is used for To help calcium precipitation, remember not to put salt, turn on the fire and then turn to medium heat to ensure that the water is always boiling, stew slowly, be careful not to let the water dry during the period, and add water in time, but the water to be added is not boiling water. cold water.
🌹🌹This process is a process of slowly boiling and boiling. The fragrance of the soup requires the water to keep boiling It can only come out if it keeps rolling. The nutrition of the bones will be pushed into the soup little by little after it has been boiled for a long time, so I don’t use the pressure cooker to cook the soup, because the pressure cooker only cooks the meat, but the soup is still almost transparent water. Nutrients can hardly get into the soup, which is why it is milky when boiled on fire and almost clear water when cooked in a pressure cooker. Slow work can produce fine work.
🌹🌹 YesThe gnocchi can be prepared after the qualified bone broth is used. If there is no soup base, it will officially start now. Flour, a little salt, an egg, water, and whisk with a whisk in one direction.
🌹🌹Because the finished batter needs to be relatively thick, it is easy to add too much water to make it very thin if you are inexperienced. Therefore, it is recommended for beginners to put half of the flour they need in the end first, stir this half, and then slowly add dry flour one at a time and continue to stir until the finished product is so thick that it flows very slowly after being stirred with a mixer, rather than quickly. , that's it, put it aside for a while.
🌹🌹Cut the vegetables into pieces, put a spoonful of oil in the pot, and stir-fry them in the pot, remember, don’t Put salt! ! Because after adding salt, all the water in the vegetables will separate out and it will not taste good. Stir-fry until seven or eight minutes cooked, and even put all the juices aside for later use.
🌹🌹 Now put oil in the pot and put onion , if you like spicy like me, put dry chili.
🌹🌹 Stir until the onion is fragrant and spicy When it comes out, pour it into the soup base. I will also add some cartilage and cut meat from the bone soup. If there is no soup base, just add boiling water, add salt, and a little soy sauce to enhance the taste. After it boils, the lumps will start .
🌹🌹 Tilt the bowl and use a Using chopsticks, scrape long strips of batter along the side of the bowl and drop it into the soup. It may not be easy to scrape out at first. Try it a few times, it is not difficult to master, and stir the pot from time to time to prevent the gnocchi from sticking.
🌹🌹 after the gnocchi is finished, pour it in Stir-fried green vegetables, cook for a few more minutes, until the gnocchi is cooked through, add the frangipani, 👌, it's done ! how about it? Is it a sense of achievement? 🤣🤣
🌹🌹 Such a hot and spicy bowl , Braving the fragrant heat, the red, green and white colors are beautiful, and the green vegetable egg bone soup gnocchi is so beautiful that the index finger is moved. Is the happiness index suddenly rising? Believe me, my friends, it's really not difficult at all, try it😄😄
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下厨秘密武器之骨头汤青菜面疙瘩——手把手教你做出来！
🌹🌹 我是中国胃的人，喜欢吃有肉有菜有主食轰轰烈烈全都集中在一碗里，就当作一顿饭的汤汤水水的东西，比如螺蛳粉，鸭血粉丝汤，牛肉砂锅，越南米线之类的东西。青菜鸡蛋骨头汤面疙瘩因为营养丰富均衡做起来不算麻烦，是我家餐桌上经常出现的，并且真的不难做的，我现在就手把手一步一步教你如何做出一碗面疙瘩吧，你会发现，easy，然后，值得，然后，上瘾🤣🤣🤣
🌹🌹首先，你需要有一锅香浓的骨头汤。而好的骨头汤，需要至少半天时间几个小时来熬煮，所以我通常是前一天熬好汤准备好第二天做面疙瘩。但实际上，如果你没有那么多时间，不想花功夫去熬汤，也是没有问题的，你可以用简单快手的西红柿汤做底，用家里刚好正在熬的不是为面疙瘩准备的鸡汤做底，甚至什么汤底也不用，就是白水做底也是没有关系的。在国内时，我都是去菜场买整根有关节相连的两根大腿骨就是筒子骨熬汤的，那种骨头骨髓丰富，熬出汤来香气扑鼻雪白雪白，撒上胡椒粉和香菜我一天能喝好几碗。可惜我在美国找不到，别说美国超市影子都看不见，就是华人超市也是找不到真正筒子骨的，只有剁碎的几个不知道啥部位的骨头，我只有将就了。
🌹🌹 洗干净下锅煮开，清水漫过即可，什么其他都不放，煮开就立刻捞出来过血水，再洗干净骨头和锅，重新下锅，放上生姜，倒些许料酒，很少一点醋，据说醋是用来帮助钙质析出，切记不要放盐，开大火烧开后转中火，保证水总是呈滚沸状态，慢慢炖，期间注意别让水烧干，及时补充水，但是要补充的是开水不是冷水。
🌹🌹这个过程是慢慢熬煮滚沸的过程，汤的香浓是必须水一直滚一直滚才能出来的，骨头的营养是要这么一直熬才会一点一点推入到汤里的，所以我不用高压锅炖汤，因为高压锅只压熟了肉，但是汤还是几乎透明的清水，营养成分几乎不能进入到汤里，这就是为什么用火熬煮出来是乳白的而高压锅出来是几乎清水的原因。慢功才能出细活。
🌹🌹 有了合格的骨头汤打底以后就可以准备面疙瘩了。没有汤底那就从现在正式开始。面粉，一点盐，一个鸡蛋，水，顺着一个方向用打蛋器搅拌。
🌹🌹因为成品面糊需要比较粘稠，没经验的容易水放多了做成很稀的面糊，所以建议新手先放最终需要一半的面粉，搅拌好这一半再慢慢一次次加入干面粉继续搅拌，直到成品粘稠到用搅拌器挑起后是非常缓慢地流下，而不是快速流下，就可以了，放在一旁静置一下备用。
🌹🌹青菜切块，锅里下一勺油，下锅清炒，切记切记，不能放盐！！因为放了盐以后青菜里所有的水分就会析出等会就不好吃了。炒到七八分熟，连所有的汁水都盛起放在旁边备用。
🌹🌹 现在锅里放油，放葱，如果你像我一样爱吃辣就放干辣椒。
🌹🌹 煸到葱香味儿辣味儿出来就倒入汤底，我还会加入骨头汤里的一些软骨和剔下来的肉，没有汤底的就直接加入开水，加盐，少许酱油提味，然后等烧开后就可以开始下面疙瘩了。
🌹🌹 把面碗倾斜，用一根筷子，沿碗边顺势刮下长条的面糊，落入汤中，一开始可能不容易刮出来，多试几次，不难掌握的，并且时不时搅一下锅里，不要让面疙瘩粘连。
🌹🌹 下完面疙瘩以后再倒入炒好的青菜，再煮几分钟，到面疙瘩熟透，打入鸡蛋花，👌，做完啦！怎么样？是不是很有成就感？🤣🤣
🌹🌹 这么一碗烫烫辣辣的，冒着香香的热气，红绿白颜色漂亮让人看了就食指大动的青菜鸡蛋骨头汤面疙瘩，是不是幸福指数陡然上升？小伙伴们相信我，真的一点也不难，试试吧😄😄
