There are many kinds of soup bases, but one thing remains the same, that is, soup bases cannot be separated from bones, and soup bases are made of beef bone soup, mutton soup and sheep bones. There is a saying at the bottom of the soup: "There is no bone, no chicken, no duck and no skin, and the bottom of the soup is not thick." Therefore, in order to make a fragrant soup base, you must have several ingredients.
A soup base looks simple, but if you want to make it delicious, the method of making it is very particular. Here I'd like to introduce you to the making method of universal soup base, which is also the most commonly used soup base, including how to preserve the soup base. It is recommended to collect and forward it to stores for use.
This soup base is also the most commonly used noodle soup base, such as: pork offal, wonton, Guilin rice noodles and so on. , can be used, and the production is simple. Let's take 30 Jin of water as the soup base as an example. If the amount is large, pay attention to increasing the amount of ingredients.
Required materials: 2000 grams of old pig bones.
Half hen, half old duck, ginger, onion, pepper, cooking wine, salt.
Production steps
1. Wash pig bones, old hens and old ducks, soak them in clear water for 60 minutes, and change the water twice. The purpose is to slowly soak the blood in the ingredients and reduce the fishy smell.
2. Cook pig bones, old hens and old ducks in cold water, add ginger slices and cooking wine, then remove and wash them for later use. The purpose of this is to remove the peculiar smell and fishy smell.
3. Cut and blast the bone marrow of pig barrel bone and cut it into large pieces for later use. Note: pig bones must be blanched before cutting, because pig bones contain bone marrow. If you cut the boiled water again, the nutrient essence will be lost and the bone marrow will make the soup taste better.
4. Add 30 Jin of clean water to the soup bucket, then add pork bones, old hen and old duck to boil, then skim off the floating powder, then add ginger slices and green onions and cook for two hours on medium fire.
After two hours, the soup base has become white and fragrant. Add a little pepper and salt to taste. Note: Be sure not to add too much pepper. Adding too much pepper will mask the delicious flavor of the soup base, or you can not add pepper.
1. Before making soup, the fishy smell of the ingredients must be removed. Only by removing the fishy smell of the ingredients themselves will it be more prominent and more delicious. This is also a key step.
2. The soup base must be cooked with medium fire. The soup base rolled out with medium fire will be richer and whiter, and it only takes two hours to cook with medium fire. It takes a long time for a small fire to last for 5 hours.
3. Many businesses may feel that the cost is high after reading it. In fact, the use of these ingredients is not stipulated. Old hens can be replaced by chicken skeletons, or some merchants who open restaurants can add some chicken heads and feet together. Old ducks can be replaced by crucian carp. Fry crucian carp into a slightly burnt state, then cut into small pieces, put them in cloth bags, tie them tightly, and cook them together in the soup base. The soup base cooked by crucian carp is white and delicious, and the fragrant one must be fried crucian carp.
4. It is not recommended to add too many seasonings or spices to the soup base, which will not only increase the flavor of the soup base, but also make the soup turbid and easy to taste.
In addition to these materials, other ingredients can be added to the soup base to enhance the umami flavor, such as Jinhua ham, dried fish and scallops. , but it was not used because of the high cost. It's good to know. It is also the current production method, so that everyone can make the best soup base at the lowest cost and achieve the goal of profit.
1. Q: The cost of the soup base cooked in this way is too high. Can the ingredients that have survived be cooked again?
Answer: the bones that have survived the soup can be used for other purposes. A pair of bones can be cooked up to three times. If the taste becomes weak, new bones can be added to keep the taste of the soup. Only pig bones can be reused, and other old hens and ducks will be removed and thrown away after a long time of decay.
2. Q: Can the inexhaustible soup base still be used the next day? How to preserve the soup base?
Answer: The cooked soup base must be kept at 80 degrees and the fire temperature must be low. If it is below 80 degrees, the soup base will easily go bad. Boil the remaining soup base before going to work every day. Do not stir or contact with raw water. The lid is half open and placed in a ventilated place. The next day, you can add ingredients and water, and then boil. This will make the soup base taste better, also called soup stock. If the weather is particularly hot in summer, you can cool the leftover soup and put it in the refrigerator.
3. Q: Why is the soup base I cooked not fresh and fragrant, and the soup color is not strong or white?
A: There are two main reasons why the soup base is not fresh and fragrant: ① The proportion of ingredients is wrong. According to the above practice, at least 4 kg of pig bones and half an old hen need to be added to 30 kg of clean water. The less ingredients, the weaker the taste. (2) When cooking, the heat is not well mastered, and the soup base must be cooked in medium heat, so that the soup rolled out by medium heat is rich in flavor and white in color. If you cook with a small fire, you will be rich in five hours.
A good soup base needs to be matched with the right ingredients and boiled for the right time to give full play to the biggest taste of the soup base. This is the way to make soup base. Knowing the collocation of ingredients and some tips, you can easily make delicious noodle soup base. Hurry to collect+forward for future use. Good luck in your business. Thank you! Don't forget to praise it for me!
I am engaged in the catering industry. I can tell you clearly that the soup base is also divided into blended soup base and bone soup base. Nowadays, the soup base used by merchants can be said to be varied. After all, the current price cost is relatively high, and the price cost is high.
Then the retail price of soup powder will increase, but once the retail price increases, it will not work on sales, so some businesses start to reduce costs for their own sales. How can this cost be reduced?
Just working hard on the soup base, so now some merchants will use bone meal when making soup base, that is, blending bone soup with boiling water, then a pot of tempting soup base will be completed, but these soup bases are in terms of nutritional value.
The taste of soup base is much worse than that of real bone soup base. After all, when the real bone soup base is made, it is mostly made of big bones, chicken racks, pigskin and other materials, and the bone soup base is made of these materials.
Therefore, it is much better in nutritional value and taste than blending soup base. However, due to the high production cost, some businesses have begun to reduce this practice. After all, businesses also have to make money, and it is impossible to always adopt this approach.
What's more, most of these bone meal have passed the food safety inspection. As long as they pass the food safety inspection, there is not much problem in eating, but it is best to control the food intake. After all, no matter what food you eat, it will definitely bring some bad consequences.
Noodle soup is made in different places. My mother runs a beef noodle shop, which is made of brine. Of course, there is bone soup, supplemented by seasoning.
The original soup powder originated in Chaoshan area of Guangdong, and has developed rapidly in recent years. First, it is cheap, and second, it is rich in nutrition. The original soup powder has a strong flavor, generally milky white is the best. When a bowl of soup powder is served, you can smell the rich fragrance first, and then the color of the soup and the color of the powder are like this, which is a qualified bowl of original soup powder. Many people don't know the method of the original soup powder. Let's share the method of the original soup powder briefly.
Tools/raw materials
more
Pig bone (250g)
Chicken skeleton (250g)
Clear water (15kg)
Appropriate salt content
Appropriate amount of chicken essence
Methods/steps
1/4 Step by step reading
Cook pig bones and chicken skeletons with proper amount of water first, and then clean them. Tip: The purpose of cooking is to remove fishy smell and taste.
2/4
Boil 15kg of clean water in a stainless steel barrel, then put the cleaned pig bones and chicken skeletons in the stainless steel barrel and simmer for 2-3 hours.
3/4
When the bottom of the soup is close to the color of milk (don't cook it too close to milky white, otherwise it will taste bad), you can filter out the bone residue and chicken skeleton residue inside, and then save the clear soup for later use.
4/4
Finally, add a proper amount of salt and chicken essence to the broth to drink.
Matters needing attention
The taste of salt should be added to the salty taste of our usual dishes, otherwise the cooked vermicelli will be particularly tasteless.
As for chicken essence, it's good to add a little flavor. It is not recommended to add too much chicken essence, otherwise it will be very fresh. Most importantly, too much chicken essence will bring a little sweetness.
Whether the soup powder is good or not depends on how well you make the base soup. Making a pot of basic soup has become our top priority. Profit is the focus of business, so most of the ingredients are very cheap, but the ingredients must be fresh and not smelly, otherwise the loss outweighs the gain. Pig bones, pig bones and chicken bones are the first choice, which are cheap and easy to obtain. The practice is as follows:
1. Cut pig bones, pig bones and chicken bones into small pieces, soak them in blood water, blanch them in boiling water, then pick them up and wash them for later use.
2. Take a little dried squid and mushrooms and soak them in water.
3, take a soup pot, add enough water at a time, add water soaked in squid and mushrooms, appropriate amount of ginger and cooking wine, add bones to boil, and then turn to low heat for a long time, at least three hours.
The taste of soup is directly proportional to the ingredients, so the proportion depends on your personal choice. The cost of soup is not small in a bowl of powder. You have to pay enough money to make a bowl of delicious powder.
Usually use sheep's head, which is cheap and delicious. Fragrant leaves, seasoning. Other materials are different (mainly deodorizing), so it's better to be light.
Put some fried garlic foam on Tonga to see what you like about vegetables.
Soup powder is a kind of food that we are very familiar with, and it is also a popular food. Soup powder can be matched with many ingredients to make all kinds of delicious dishes. Soup powder is generally processed with sweet potato or potato as the main raw material. Good soup powder is made without any additives, and the boiled soup powder is flexible and transparent, smooth in taste and rich in nutrition.
Composition:
Big bones, soup powder, rice flour, vegetables, dried onions, shallots.
Main steps:
1. Soup powder soup: First use big bone soup, then add yellow card soup powder, salt and other materials to make broth.
2. Bacon powder: Slice lean meat and all kinds of meat slices that need to be cured, and then add seasonings such as yellow card bacon powder and oil. Marinate for half an hour. The meat is tender, smooth and elastic.
3. Garlic oil powder: heat with blended oil, add dried onion and garlic, and fry until golden brown. Finally, add yellow card garlic oil powder. Instant garlic oil. Enhance fragrance and remove fishy smell.
4. Make soup powder:
(1) Powdering: Boil a bucket of clean water in a big barrel, filter and scoop in rice flour, blanch the filtered water, pour it into a bowl, and add vegetables or medlar leaves.
② Take another small pot (stainless steel aluminum pot), take a little of the broth cooked in step 1, add the meat marinated in step 2, and then add the garlic oil fried in step 3 to cook together. And pour it into the powder scalded in the previous step. Sprinkle chopped green onion and celery to make a bowl of authentic soup powder.
Method for making hot and sour soup powder
Composition:
Sweet potato soup powder, coriander, onion, peanut, mustard tuber, vinegar, salt and pepper.
Production steps:
Soak sweet potato flour for an hour in advance. Boil the sweet potato powder in a pot until it is soft. When cooking sweet potato powder, start to adjust the juice: salt, soy sauce, vinegar, sugar, Chili powder, white pepper powder, pepper powder and sesame oil, and adjust it into hot and sour juice. Wash and chop onion and coriander. Fried peanuts for later use. Boil the sweet potato powder until it is soft, take it out and put it in a big bowl with sauce, and add some soup to suit your hot and sour taste. Add onion, coriander and mustard. Put oil in the wok, put some pepper and pepper, cook the fragrance, pour it on the onion and coriander, sprinkle some fried peanuts, and the fragrance will come out.
The essence lies in brine, which must be secretly made of pork, beef, medicinal materials and spices. When preparing brine, ordinary people often can't grasp the proportion of various raw materials, which greatly reduces the taste of brine. There is no uniform ingredient secret recipe for Guilin rice noodles, and the rice noodles made by different Guilin rice noodle shops have different tastes. Even the two rice noodle shops close to each other taste completely different. Therefore, only approximate formulas can be introduced below. Every rice noodle shop has its own flavor, which is also the embodiment and magic of the unique charm of Guilin rice noodles. ) Rice noodles Guilin people taste ingredients: special ingredients (one water snake and one yellow frog each), 4,000g of pig's head bone and cow's bone, 20g of Amomum tsaoko, cinnamon and licorice, 6g of star anise, citronella and clove, 200g of small green pepper and 65,438+of Amomum villosum. Fragrant leaves10g, pepper10g, dried tangerine peel 6g, Yangjiang lobster sauce 400g, dried chili 50g, ginger 500g, chopped green onion 200g, Guilin bean curd150g, salt100g and Meiji chicken powder 250g. Methods: 1. Cut open the water snake and yellow frog to remove impurities, wash the pig's head bone and ox's bone, soak them in boiling water for 10 minute, take them out and put them in a stainless steel bucket, add 15 kg of water to boil them, simmer for 5 hours, and filter to keep soup. 2. Add salad oil into the pot, add Tsaoko, cinnamon, licorice, star anise, citronella, Amomum villosum, fennel, clove, fragrant leaves, pepper, dried tangerine peel, Yangjiang lobster sauce and dried pepper, stir-fry for15min, take out spices, wrap them with gauze and 70% spices, and cook them in soup for 2min. 3. Leave 30 grams of oil in the pot. When it is 50% hot, add tofu and stir-fry for 2 minutes. Add salt, monosodium glutamate, chicken powder, crystal sugar and soy sauce and bring to a boil. Pour into a stainless steel bucket and stir well.
Pork bone soup: chop the pork bone or chicken skeleton into large pieces and then "scald" it with boiling water, that is, put the raw materials into a boiling pot, roll it slightly to remove the floating foam, immediately remove the water (if the soup is delicious, it must fly), put it into a soup pot and cook for 2 hours on low heat. In fact, it is better to cook the bottom of the soup with a rice cooker (first press the water, then press the heat preservation button manually, then keep the temperature for one hour, and then cook for two hours, and the delicious taste of the soup will come. Add some vegetables and seasonings, and the original monotonous vermicelli will immediately overflow with the aroma of tomato soup: peel and cut tomatoes and cook them with boiling water and a few onion slices for half an hour. If you want to make the soup clearer, remove the dregs from the soup. Tomato soup tastes sour and sweet, and its color is red. It is used to add color and taste to various soups. Vegetable stock: wash lettuce, soybeans, carrots and cabbage, change knives, put them in the soup pot in turn, add water for 40 minutes, turn off the fire, remove vegetables and filter out the residue in the soup. Vegetable soup can be cooked with vegetables according to the preferences of workers. Generally, the roots of vegetables are used, and light-colored vegetables are more suitable. Vegetarian soup bases are often used to add flavor and nutrition.