A pot of white bone broth is a must-have for hot pot restaurants, especially Hong Kong-style hot pot restaurants and noodle shops. The white bone broth, coupled with the fresh flavor, can be a powerful tool to keep most customers in these stores that rely on "soup" to make a profit. Is the soup not thick and white enough? The soup does not taste good? According to the above two problems, I summarize the three reasons, and the corresponding solutions. Below is a detailed sharing of how you can simmer a thick white and delicious big bone soup.

Big bone soup refers to pig bone soup, is a kind of food, the main production of raw materials are mainly big bones, old hen and so on. Big bone soup is also used big bone, old hen after a long time boiled and become a class of soup with a strong fresh flavor.

One, the proportion of raw materials and water is too large a difference: this is a hard injury, water, less material, no matter what method of soup is not white. One thing to note is that this soup is at best "gross soup". Hot pot restaurant guests in the food, soup, but also add a variety of ingredients, the second boiling food, noodle shop, the same reason, but also to add flour flour second boiling food. In my practical experience, boiled out of the seemingly very thick white hair soup, in the second added vegetables, meat, after cooking, thick soup will not be so thick white.

Second, big bone soup fire is too small: simmering big bone soup fire is relatively small. Too much faith (big fire - small fire - big fire) "soup" method. Here we want "thick soup", the fire is small, the temperature can not reach the boiling point of the bone glue, protein can be boiled out of that boiling point. Bones inside the bone glue, protein, is boiled out, is boiled on the afternoon, a day, the soup is still clear.

Three, simmering bone broth, seasoning time early: salt and other seasonings, put the time early, and meat scraps in the mix together, bone broth oil and large, floating above a layer of oil has a heat preservation effect, and salt fermentation, soup is very easy to have a sour taste, not to mention the delicious, and there may be a waste of a pot of good soup.

After analyzing, we came up with: ① the proportion of raw materials and water, ② simmering fire, ③ seasoning time, three points of the problem, the corresponding solutions are as follows:

Solution ①: raw materials should be no less than 1/3 of the water. raw materials cool water in the pot, (raw materials are not limited to the big bones. (Raw materials are not limited to big bones. You can add lean pork, chicken, duck)

Solution ②: Raw materials into the pot, you should turn on the fire boil boil boil. Simmer the meat into slag, bones directly into the honeycomb. Has been the bone broth, boiled into a thick milky white color, with a fine rice funnel, the inside of the bone slag and fine meat slag fished out, to clean white broth can be. (General morning simmering off the fire, afternoon work, and then again on high heat simmering, until the bones, all the meat cooked broken)

Solution ③: We call this soup "gross soup" can also be called "first soup" soup is not any flavor. According to your needs, in the later modulation of different flavors. When to use, when to put the salt flavor, not too early seasoning, too early seasoning, soup is not easy to save, and will become sour.

This kind of soup in the case of not used up, can be put in a clean plastic box, into the refrigerator or freezer. When it gets cold, it turns into a white meat jelly. When you use it, take it out and melt it with heat.