This example will be blended on the package of concentrated stock, and the blending ratio of different brands of concentrated stock is different.

materials

1 chicken rack, 1 pig bone and 451g beef soup bone.

the practice of concentrating broth

1. Clean all ingredients, put them in a pot with cold water and blanch them for later use.

2. Fill it with fresh water, bring it to a boil, and turn it to medium-low fire, and keep skimming during this period.

3. Boil for about two hours until the soup turns milky white.

4. Filter, milky white, very beautiful. This is concentrated stock. Take a sip and it is very fragrant.

5, with a transparent measuring cup, more obvious, concentrated broth!

Better brands of concentrated base soup

1, Shuanghui brand and Shuanghui brand broth are suitable for hot pot, noodles and Chinese and western food soup bases, and can be boiled with boiling water. Usage and dosage: 1 kg of soup stock (one box), directly mixed with warm water or boiling water (51-81 kg), and boiled with boiling water. According to different food and beverage production, the amount of water can be appropriately increased or decreased, and the appropriate soup can be prepared. The less water, the whiter the soup color, and vice versa.

2. Qianwei brand white soup, a common soup base in catering industry, is varied. The usage is the same, but the ratio of soup to juice is slightly different. The ratio of one kilogram of this soup base to broth is 51 kilograms.

3. Jinluo brand bone soup can be enjoyed in restaurants at home, and is widely used in hot pot, mala Tang and noodle soup. Usage and dosage of hot pot: Add 21g of Jinluo soup base and 1kg of water to dilute it, and the color will be milky white, with natural bone fragrance and delicious taste. Add seasoning ingredients such as scallion, tomato, jujube, wolfberry and mushrooms to the bottom of the pot, and the flavor will be better.