Ingredients: Grass-fed beef bones (New Zealand/Nicaragua), beef tendons, French grey sea salt
Can be consumed directly after heating🍺
It can also be diluted about 4 to 6 times as soup base🍲
Golden grass-fed beef bones roasted over direct flame
Stewed with generous amount of beef tendon
French artificially collected grey sea salt is added to enhance the flavor
Boil in a high-pressure steam boiler for six hours
With a burning golden color
Rare soup-like taste
Perfect combination of oil and gelatin
The surface of the soup is covered with jewel-like bubbles
Roasted golden beef bone soup,
Precious, delicious, better than plain soup
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The big bone soup launched by Xianxian Honpo,
Cooking with high-pressure steam boiler
Boil until the bones are crushed and all the essence is released.
Dissolved in broth, it can also minimize the loss of broth
Boil in a large boiler
Use 2-3 catties of large bones
Simmer over high heat for more than 24 hours
But the bone broth
Soup concentrated to 1/10
The volume may be less than 500cc due to evaporation of water.
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Cooking method:
Can defrost and heat or not defrost
Heat directly with water
If the amount used at one time is not much
You can knock a crack in the center of a frozen soup cube
Just add the required amount of water and use it
Dilute with water according to your preference
1:1 - 1:5 can be consumed directly
1:5-1:10 Can replace bone soup base for hot pot or stew
Specification
500g
