How is the soup made in the hotel?

The preparation method of that pig bone soup comprise the following step: cleaning pig bone rods and spines, chop into large pieces, boiling in a boiling water pot to remove the fishy smell, taking out, putting into a soup pot filled with boiling water, adding onion segments and ginger slices, and cooking for 3-4 hours. Pig bone soup can be used to make various soups, and it can also be used as a basic seasoning to flavor.

Chicken soup:

Method of making chicken soup: Wash the chicken rack, blanch it thoroughly in a boiling water pot, put it into a soup pot, add some water to boil, turn to low heat for 2 hours, add a few slices of ginger to taste and remove the fishy smell, continue to cook until the soup is fragrant, and skim off the floating oil. Chicken soup can be used to make vegetarian soup. According to personal taste, fresh soup head can be added with other soups.

Beef bone soup:

The preparation method of beef bone soup comprise cleaning beef bone, chop into large pieces, boiling in boiling wat pot to remove blood smell, taking out, putting into soup pot filled with boiling water, adding onion and ginger, boiling with high fire, and turning to low fire for 4-5 hours. It will be fine when the soup is thick. Beef bone soup can be used to cook all kinds of vegetarian soup, or it can be replaced by beef tendon or beef offal, dried tangerine peel and ginger slices according to the needs of soup cooking.

Smoked bone soup:

The preparation method of smoke bone soup is to clean calf bone, remove excess oil, cut into pieces, put into an oven, bake until brown, then put that roast calf bone into a boiling pot, add fragrant leaves, thyme, clove and tangerine peel, boil for 3-4 hours with low fire, skim the soup noodles, and filter with gauze. Smoked bone soup can be used to make all kinds of soups, which has the unique burnt taste of smoked bone.

Meat and bone soup:

The preparation method of meat and bone soup comprise cleaning meat and bone to remove excess fat, soak that meat and bone in a boiling pot to remove blood smell, taking out the soup, putting it in a soup pot filled with boile water for 2 hours, adding Flos Caryophylli, Cortex Cinnamomi, Thyme, Pericarpium Citri Tangerinae and Flos Caryophylli, and cooking until the taste is good. Meat and bone soup can be used to cook all kinds of vegetarian soups, which have a light spice flavor and a strong meat and bone flavor.

Assorted fruit and vegetable soup:

The method of making mixed soup of fruits and vegetables is to put all kinds of fruits and vegetables into a blender, add appropriate amount of water, make juice, and then return to the pot to boil. Assorted vegetable and fruit soup comes in various colors. Because the proportion of vegetables and fruits is different, they are rich in nutrition and arouse appetite. It is used for cooking and preparing soups of seafood and fruits and vegetables.

Mushroom soup:

The preparation method of mushroom soup comprise washing dry Tricholoma matsutake, Cordyceps sinensis, Morchella esculenta and Boletus with warm wat, soaking in soft water, wrapping with gauze, put into a soup pot, adding clean water, boiling with strong fire, turning to slow fire for 2-3 hours, and turning off the fire. Mushroom soup can be used to make vegetarian soup. As a soup base, it has a delicious mushroom flavor, and generally does not need other savory condiments for seasoning.

Mushroom soup:

The preparation method of mushroom soup comprise cleaning dry mushroom with clean water, soaking until soft, removing pedicle, cleaning, soaking in clean water for 50 minutes, filtering clean water with gauze, or putting into a soup pot, adding clean water, and boiling. Mushroom soup is mainly used to enhance the taste and color of soup. Generally, it is not used alone, but seasoning is added to taste.

Chai fish soup:

The preparation method of Chaiyu soup comprise that following step: cleaning kelp, soaking in a soup pot for 20 minutes, boile over medium fire, turning to slow fire, adding Chaiyu fillets, boiling, defoaming, turning off the fire, and filtering out clear soup. Chai fish soup, named after its dryness, is the basic seasoning soup base of Japanese cuisine and is widely used in various soups.