What material is the soup base of soup powder made of?

What is the soul of a bowl of soup powder? In my opinion, a bowl of soup powder tastes good, the soup base accounts for 50%, the main ingredient and powder account for 25% respectively. If the soup base of a bowl of flour is insipid, then the main ingredients are hard to swallow no matter how delicious, so the soup base is the soul of a bowl of flour. In order to save trouble and cost, some merchants exchange essence for soup base. In my opinion, it's self-deception. With the fierce competition in the catering industry and the increasingly picky taste with the improvement of people's living standards, only the real thing is the long-term solution to do business. It is no longer the time to cook noodles.

There are many kinds of soup bases, but one thing remains unchanged, that is, soup bases are inseparable from bones, and soup bases are made of beef bones, beef bones, 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.

How to make all-purpose noodle soup base This soup base is also the most commonly used noodle soup base, such as: mixed pork powder, 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.

Matters needing attention in making soup base 1. Before making soup base, the fishy smell of ingredients must be removed. Only by removing the fishy smell of the ingredients will the taste be more prominent and 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 much seasoning or spice 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.

Make soup base-"You ask me and answer" 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.

Conclusion A good soup base needs to be matched with suitable ingredients and boiled for a suitable time, so as to give full play to the greatest 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!

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