How is the soup made in the hotel?

Broth in hotels is generally made of animal bones, vegetables and spices for a long time, extracting rich fragrance and taste. The following are the basic production steps of common stock:

Preparation materials: choose high-quality animal bones, such as beef bones, chicken bones or fish bones, as well as fresh vegetables and spices, such as onions, carrots, celery, green onions, herbs and so on.

Stew bones: put the bones in a large pot, add enough water to cover the bones, and then slowly heat them to boiling. Remove the turbid substances and foam on the surface, and turn to low heat to continue stewing.

Add vegetables and spices: Add diced vegetables, spices and condiments, such as onions, carrots, celery, green onions and fragrant leaves. These additives will add flavor and make the soup more fragrant.

Stewing time: depending on different ingredients and broth types, the stewing time can be as long as several hours or even longer. Slowly stewing can gradually release the nutrition and flavor from the bones into the broth.

Filtering and cooling: filtering the stewed broth with a sieve or gauze to remove solid impurities to obtain a clear and transparent liquid. Then, the raw materials are cooled to remove the floating foam and grease on the surface.

This is only a basic production process, and hotels or chefs may make some adjustments and changes according to different food needs and tastes to enhance the flavor and texture of the broth.