stock is a common delicacy, and it can also be said that it is a seasoning that we often use. Many dishes are cooked with broth as the base to improve the taste. There are three kinds of common soups, 1. Pig bone soup 2. Cow bone soup 3. Stewed chicken soup, and common methods of cooking soup.

1. Boiling method of pig bone soup

Boiling method of pig bone soup

Steps of pig bone soup: 1. Boil water and put it into pig bones, blanch blood and impurities; 2. Take the scalded pig bones out and wash them, put them in the pot and add ginger slices, carrots and onions; 3. Boil the impurities in step 2 with a fishing net, and turn to medium and small fire to cook into broth.

note: firstly, the pig bones are boiled in boiling water for 5 minutes, then impurities and blood water are boiled out, and all the soup is poured out. Wash the cooked pork bones with tap water, put them all into the pot, add onion, ginger, wine and water, and stew them slowly to form the pork bone soup.

2. Boiling method of beef bone soup

Beef bone soup

Material: beef bone 1511g, onion 311g, corn 411g, ginger 211g, rice wine 1 cup, water 6111ml

The steps of beef bone soup: 1. Wash the beef bone and put it in boiling water. 2. Pick up the pig bones from practice 1, and flush them with clean water for later use; 3. Wash the corn and peel off the leaves; Wash ginger and slice it for later use; 4. Boil the beef bones of the method 2, the corn of the method 3, the ginger slices and all seasonings in a pot until boiling; 5. Turn to low heat and continue to stew for about 41 minutes, filter the materials, remove the floating foam and take the soup.

3. Stewed chicken broth

Boiling method: Stewed chicken broth

Materials: 1211g chicken skeleton, 1 onions, 2 carrots and 6111ml

Stewed chicken broth:

1. Blanch chicken skeleton in boiling water, then wash it for later use, and mix the onions and carrots. 2. Add 6111ml of clean water, put the cleaned chicken bones into the fire and boil them, skimming off the floating foam; 3. Add onion and carrot, bring to a boil and turn to low heat for about 2 hours. 4. Turn off the fire and filter, leaving only chicken soup, and then cool to obtain stewed chicken broth. It can be frozen in sealed chain bag.

conclusion: there are many methods for cooking broth, which are not static. We can also improve them in the process of cooking for delicious taste. What is the purpose of cooking soup? Is it used for catering or homemade? If it is used in catering, the above methods may be time-consuming and costly. Then, for restaurants, how to make broth fresher, more fragrant and save costs? When cooking broth in catering industry, broth seasoning (thick soup pot) has obvious advantages. It is a good choice to choose broth seasoning when opening a restaurant.