How to Stew Tonggu Bones: The Most Popular Stewing Techniques on the Internet Revealed
In the past 10 days, the topic of health-preserving soup has soared across the Internet. In particular, "How to stew pork ribs" has become a common focus among kitchen novices and health-preserving experts. This article will combine recent hot topics and use structured data to analyze for you the secret of making Tonggu soup milky and fragrant.
1. Top 5 popular soup topics on the Internet (data in the past 10 days)
| Ranking | topic | search volume | Platform popularity |
|---|---|---|---|
| 1 | The principle of whitening the tube bone stew soup | 285,000 | Douyin/Xiaohongshu |
| 2 | Collagen Supplement Recipes | 193,000 | Weibo/Bilibili |
| 3 | Recommended health soups in autumn | 157,000 | Today's headlines |
| 4 | Pressure cooker vs casserole soup | 121,000 | Kitchen APP |
| 5 | Bone marrow nutritional preservation method | 86,000 | Zhihu |
2. The key factors for the whitening of barrel bones
According to the popular video of food blogger @ Chef 小月 (with 238,000 likes), three core conditions are required for the tube bone soup to turn white:
| elements | Specific requirements | scientific principles |
|---|---|---|
| Oil emulsification | Bone marrow content ≥30% | Fat microdroplets are evenly dispersed |
| Fire control | Boil over high heat for 15 minutes | Promote protein precipitation |
| water hardness | PH value 7.2-7.8 | Minerals assist emulsification |
3. Step-by-step operation guide
Step 1: Material selection and processing
• Choose pork hind leg bones with bone marrow (recent Hema data shows sales growth of 40%)
• Soak in cold water for 2 hours to remove blood (recommended by 87% of Xiaohongshu users)
• When blanching, add 3 slices of ginger + 1 spoon of cooking wine (popular recipe on Douyin)
Step 2: Stewing Techniques
| time | heat | Operation |
|---|---|---|
| 0-15 minutes | fire | No lid on the pot |
| 15-30 minutes | medium heat | skim |
| 30 minutes later | small fire | Add side dishes |
4. Frequently Asked Questions (from Zhihu hot posts)
Q: Why does the soup become cloudy after adding yam?
A: Starchy ingredients will destroy the emulsification state. It is recommended to add them 30 minutes before serving.
Q: Can I use purified water to make soup?
A: Actual measurement data shows that the whiteness of mineral water stew is increased by 26% (source: @foodlab).
5. Nutritionist recommendations (combined with Dr. Lilac’s latest articles)
• Consume no more than 3 times per week
• People with high uric acid are advised to remove fat first
• Best combination: white radish/kelp (promotes calcium absorption)
By mastering these techniques, you can also stew milky white tube bone soup that is comparable to that of Internet celebrity stores. Recently, there have been 32,000 notes shared on Xiaohongshu’s #WinterWarmSoupChallenge topic, so go give it a try!
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