Golden Autumn-------Corn Bone Soup
Overview
It’s already the third day of vacation. My son has to attend interest classes and has no time to play. However, it’s time to cook when I get home from class. It’s a very happy thing to watch the children eat all the food I cooked. My son's class is a physical class, so he needs to eat high-calorie dishes to restore his physical strength. Today I made a corn bone soup (comparing the nutritional content of pork bones with fresh pork), we found that its protein, iron, calcium and phosphorus contents are much higher than that of fresh pork. For example, the protein is 120% higher than eggs, 100% higher than pork, 61% higher than beef, and 23% higher than milk powder. The iron content is more than 9 times that of milk powder, more than 8 times that of beef, 2 and a half times that of pork, and more than 1 times that of eggs. And the calcium and phosphorus content are also quite high. The soup made from these big bones is even more cost-effective and nutritious. According to expert calculations, every 100 grams of bone soup contains 15 grams of collagen, 20.1 mg of calcium, and 37.8 mg of phosphorus. The nutrients in it are easier to digest by the human body than plant foods.) The large bones are highly nutritious and the addition of whole grains to neutralize their greasiness makes the taste much better. The children were welcome and swept away. ,
Tags
Ingredients
Steps
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Ingredients: 750 grams of large pork bones, half a carrot, 2 corns, 5 slices of ginger, half a tablespoon of cooking wine, 15 grams of salt,
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First boil 2/3 of the pot of warm water,
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Wash the corn, carrots and ginger and cut them into pieces
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Pour in the prepared cooking wine
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Add corn segments
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Add ginger slices
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Pour in the big bones, cover with a lid, bring to a boil over high heat, then turn to low heat and simmer for 25 minutes
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Then add thick slices of carrot and simmer for 20 minutes
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Pour about 15 grams of salt before serving
