Why is the bottom soup of hot pot whiter?

Duck rack, chicken rack and pig bone have been cooked together for a long time!

The cost of fresh chicken, fresh duck and good bone management is relatively high, so it is more cost-effective to rack chicken with duck!

It's best not to add things indiscriminately, whether you are doing business or eating by yourself. Don't add things indiscriminately, which will affect the taste and taste! Don't delude yourself that people can't eat. Now people have sharp mouths and can eat anything!

Duck rack chicken rack is easy to boil and tastes delicious!

Pay attention to hydrating for 8~ 15 hours. You can try beef bones with vinegar and listen to others.

Interviewee: Xi Shuaimao-trainee magician level 3 9- 12 14: 18.

1 Boil the soup in a casserole.

2, with bone, the more bone marrow, the better.

3. Be sure to cross the water

4. You can add a little milk to make it fragrant.

Responder: Su Magic Tutor 1 1 Grade 9- 12 14:22.

Do not add salt when cooking, continue to cook, if it is a big bone, it will take more than eight hours, if it is a fish head, it will take four or five hours.

Interviewee: qqq 2 13524- trainee guide level 2 9- 12 14:25.

Common methods of using milk in hot pot restaurant

Interviewee: Yao 3 178- trainee magician level 2 9- 12 14:34

It is unrealistic to cook hot pot soup with bone. It's just clean bones. Water should be boiled before boiling, and no salt can be added. It seems that there is not much demand for the cooking pot, right? This is not clear. You can add some milk to the hot pot. If you are not sure, you can put it-it seems that there is a brand called Milk Soup Emperor (/f? Kz=2 1326506), making white soup is very good.

The secret is to put some ginger in the hot pot soup.

Respondent: Sansizhou-Manager Level 4 9- 12 15:30

Practice, of course! ! !

The longer it takes, the whiter it becomes.

Respondent: Nan Jun Wushu-Tongsheng Grade I 9- 12 16: 13.

Cook it with bones or chicken for a long time.

Add three eggs and milk. Aquatic products are sold in the retail department.

Respondent: eryu 999- assistant level 3 9- 12 16: 13.

Just add some condensed milk ...

Answer: foreign apprentice guide level 3 9- 12 18:40.

Bagged milk is healthy and delicious.

Interviewee: Hiroko Dayan-Scholar Grade 2 9- 12 20:2 1

Add some flour.

Responder: Naughty Doudou-Assistant Level 2 9- 13 02: 14

Duck rack, chicken rack and pig bone have been cooked together for a long time!

The cost of fresh chicken, fresh duck and good bone management is relatively high, so it is more cost-effective to rack chicken with duck!

Duck rack chicken rack is easy to boil and tastes delicious!

Respondent: Ang Lee 9 12- Juren Grade 5 9- 14 19:48.

Put some paint on it.

Respondent: Wang huei 724- probation period level 1 9- 15 00:3 1.

Chongqing Food Industry Research Institute, established in 1959, is a comprehensive research institute engaged in food technology research, development and production with overseas students as the technical backbone. Now there are: food chemistry laboratory, food technology laboratory, food flavor tasting laboratory, food safety technology laboratory, food microbiology laboratory, food quality standard room, pilot plant and production factory. At present, it is undertaking research and development projects of the Ministry of Agriculture, Chongqing Science and Technology Commission and many enterprises, and has extensive cooperative relations with universities and research institutes at home and abroad.

On the basis of summarizing all kinds of soups, the series products of Milk Soup Emperor developed by me make full use of the achievements of modern food science and technology, and are refined by cooking and concentrating fresh animal meat and bones with traditional techniques, and then using technologies such as enzymatic hydrolysis and microencapsulation. This product has the following remarkable features:

1, color: the soup made of this product is white and sticky, which completely meets the standard of milk soup.

2. Aroma: It has strong cooking aroma and strong durability.

3. Taste: Clear soup is full of flavor, with mellow and natural umami flavor and rich meat flavor, which has a strong coordination with other umami agents such as chicken essence and monosodium glutamate.

4. Flushing resistance: this product has strong flushing resistance and is suitable for scalding raw cattle, mutton and various vegetables.

5. Use cost: The use cost of this product is low, which is only about 1/2 of that of traditional soup.

Optimum dosage: 0.5- 1% of boiling water. It is best to use it with the grease corresponding to the soup.

With the rapid development of catering industry, it has become an inevitable trend that soup materials are gradually separated from the kitchen from the initial manual boiling, and formally developed into the industrialization direction of factory production. I believe our products will help you achieve greater development in standardized and intensive catering production.

Nai Tang Di Q&A

1. Is there a difference between milk soup and chicken essence?

Milk soup is made of fresh animal meat and bones and refined by modern food technology. Its main components are animal protein, flavor amino acids and fat. Moreover, because the soup is cooked thoroughly, the flavor factors that were originally difficult to release are also in the bone soup, which tastes better than the traditional soup. Chicken essence is blended with salt (40%), monosodium glutamate (35%) (see *) and sugar. Milk soup emperor mainly cooks soup instead of himself, and makes the bottom taste to increase the meat flavor and pure thickness, which makes up for the shortcomings of monotonous flavor of monosodium glutamate and chicken essence. Chicken essence is mainly to adjust the taste and increase the umami flavor.

* According to SB/T 1037 1-2003 Industry Standard for Chicken Seasoning, July 2004 1.

2. What industries can milk soup king be used in?

Milk soup king can be used in any industry that needs soup, such as hot pot, soup pot, rice noodles, noodles, bone soup for Chinese food, instant soup for fast food and so on.

3. Why use milk soup king instead of traditional soup?

Traditional soup making faces several problems: the quality of purchased raw materials is unstable; Tang Ao takes a long time, and the process is difficult to ensure unity; The fuel in Tang Ao will be polluted if coal is used, and the cost is too high if gas is used. When there are too many customers, it is difficult to meet the needs of boiling soup, which affects the stability of quality; For chain restaurants, it has seriously affected the perfection of its standardization.

4. Does Milk Soup Emperor have any influence on the characteristics of your company's soup?

Like the traditional bone soup, the king of milk soup only provides the bottom flavor, which increases the mellow natural flavor of the dishes and has a coordinated sublimation effect on chicken essence and monosodium glutamate, so the king of milk soup will not affect the unique flavor of your soup.

5. How is Milk Soup King used in different industries? (See table below)

Usage, dosage and effect of catering categories and their differences from possible substitutes at present

Hot pot (red soup) Take this product 1 kg, dissolve it in 200 kg of boiling water, and add it to the hot pot as needed without heating. 0.5% chicken essence water can only increase the monotonous flavor, while milk soup can coordinate the flavor of chicken essence, increase the mellow taste and cooking resistance, and make the hot pot more delicious.

Dissolve this product 1 kg in 100 kg boiling water in soup pot (including white soup hot pot), then add lard or chicken oil 1 kg (lard or chicken oil is best boiled in water), add a little salt and chicken essence as needed, wait in the hot pot, and directly put it in the pot to heat the vegetables without heating. 1% chicken essence water can only increase monotonous flavor, while milk soup can coordinate the flavor of chicken essence, increase mellow taste and cooking resistance, and make hot pot more delicious. For white, a lot of light milk or milk powder is added, but this substance has no delicate flavor and fragrance, and it is not resistant to cooking. It will become clear soup in a few minutes, and there will be a lot of bubbles.

Noodles (including rice noodles) take 1 kg of this product and dissolve it in 200 kg of boiling water. It doesn't need to be reheated. Add to the noodle bowl as needed. 0.5% According to the relevant food science, bone soup must reach a certain concentration to have seasoning and other effects. Practice shows that the soup cooked with 100 kg of water less than 3 kg of bones has almost no seasoning effect, and the practice of cooking with a small amount of bones for many days can only be an illusion of soup, which has no practical significance.

For fast food, dissolve 1 kg in 200 kg of boiling water, then add 1 kg lard or chicken oil (lard or chicken oil is best boiled in water), and add a little salt, chicken essence and chopped green onion as needed. Vegetables can be eaten directly in the soup without heating and boiling. 0.5% chicken essence water can only increase the monotonous umami taste, while milk soup can coordinate the umami taste of chicken essence and increase the mellow feeling and meat taste.

About 10g this product is directly added to each soup of Chinese food. After dissolution, chicken oil or lard, 10g high-grade chicken powder and corresponding dishes must be added. 1% increases whiteness and taste, and makes the soup more mellow and better in meat quality. The actual comprehensive cost is lower than that of Sanhua and weak milk.

Interviewee: A cat who understands people's minds-Assistant Level 2 9- 15 19:53

Zhoudi hotpot

Porridge-Sichuanese call it porridge, and making hot pot soup with porridge is hot pot at the bottom of porridge, which is named after the materials used. It is a new hot pot popular in Sichuan this year. The way to eat is to order a hot dish. Its characteristics are light and delicious, the combination of dishes and staple food, diverse dishes and economical benefits. Its prospects should be divided into parts. The taste type is light.

Shunde cuisine has always been famous all over the world, and most of Guangdong famous dishes and chefs come from it. Only when you have tasted it yourself can you understand the truth of the Central Plains-even simple food can make a unique flavor with your heart.

Walking on the streets of Guangzhou, porridge brands can be seen everywhere in front of restaurants of all sizes: juice porridge, vegetable porridge, chicken porridge, assorted porridge and so on. In this powerful forest, Shunde porridge still has a distinctive personality and is amazing among diners. The earliest porridge made at the bottom of the pot was Shunde five-meter porridge, which was killed in Tianhe North, Guangzhou. There are no grains of rice in the porridge, but it has a certain consistency. The disadvantage is that fire burns easily. Recently, the newly-opened "Xiangyue Xiangban" near the Quzhuang Interchange uses the signature Xiangban porridge as the base of hot pot, and the entrance is particularly fragrant.

"Xiangban porridge" is run by a group of senior porridge masters in Shunde. On the occasion of boiling, the waiter served a pot of milky white and transparent porridge, but carefully picked it up without rice. Although the appearance is simple, the content is by no means simple. Fragrant porridge is made of special fragrant rice, lightly ground to make the rice grains break into two or three petals, then rinsed, mixed with oil and salt, marinated for a while and then boiled in a big tile pot. When a pot of porridge is cooked until the water and rice blend, the porridge will roll away like chrysanthemums and turn layer by layer from the inside out. At this time, the porridge water scooped out from the flower heart is porridge clear and porridge essence. Take a bite, sweet and soft, as smooth as soup. The bottom of the porridge absorbs all kinds of delicious essence, which is thick, white and fragrant.

Remove the porridge and replace it with a pot of delicious chicken. This is no ordinary chicken. At least three years. It has been stewed in the kitchen for a while before serving, and then simmer carefully after serving. It is mixed with various materials, such as eel slices, shredded ginger and garlic, giving off a lingering fragrance. When the soup completely penetrates into the chicken, it is mellow and rich.

Bottom flushing time

Different sauces take different time to cook. Fish fillets and eel fillets can be dipped in water slightly, while pork balls need to be cooked carefully for a few minutes, dipped in sauce and added to the icing on the cake. This is a long and pleasant process. Three or five friends sit around a fire and explore a small spoon from time to time to distinguish the heat, which is enjoyable. After a long period of rinsing, the porridge bottom gradually thickens. At this time, you can catch your breath and try the braised pot for a change.

Zhoudi special

The biggest feature of Shunde rural porridge is that all kinds of dishes can be rinsed, including moving, planting, flying and diving. The washing material is carefully made. The seemingly simple pork balls bite off the brittle teeth in one bite. It turns out that this pork ball is not stirred by machine, but is completely made by hand. A large piece of pork is chopped, beaten and squeezed, and served with horseshoes and mushrooms, which is sweet and delicious.

The legendary practice is as follows:

1, grind the new rice into two or three pieces, mix well with oil and salt, and marinate for a while.

2. Marinated broken rice is cooked in a thick casserole.

3. When the porridge looks like a chrysanthemum pattern and the porridge water is turned out layer by layer from the inside out, it is enough to scoop porridge water from the flower heart to make a hot pot soup base.

In addition, it is said that the hot pot at the bottom of porridge pays attention to the order of rinsing vegetables, that is, rinse seafood first, then rinse meat and vegetables.

The practice of porridge base is different. You can only provide some relevant information.

The rice used at the bottom of porridge pot is made by boiling the first-class good rice for several hours and then carefully mixing it with an exclusive secret recipe. This kind of rice will not stick to the pot no matter how it is cooked, and the sticky porridge bottom is extremely hot, and the side dishes will be cooked soon. Porridge hot pot tastes tender, smooth and refreshing, and it is light and does not get angry. It can also nourish liver and kidney, spleen and heart.

1. Cooking of porridge bottom The famous Guangdong broth is combined with porridge to cook porridge bottom (porridge) special for hot pot. This porridge is not quite the same as what we usually see-it is yellowish in color and slightly sticky.

2. A hot pot shop with porridge bottom, located in Luming Literature Restaurant on Luhu Road. The bottom of porridge is known as "smooth and fragrant, not sticking to the bottom of the pot". According to the master, the delicacy at the bottom of porridge is definitely related to the variety of rice, so they chose three kinds of soup more than new rice. The variety selection of rice and the proportion of rice varieties have been tested. The utensils for making hot pot are made of high-density high-temperature resistant ceramic cauldrons, which are not easy to stick to the bottom. With these pressures, delicious food is guaranteed.

(Ask someone to ask the master, the porridge bottom is probably: Yao Zhu, fish bone, pig bone simmer for several hours)

3. Shunde Daliang's "porridge shop" hot pot restaurant is run by Shunde's most popular hot pot chef. This pot has only a porridge bottom, but there are no rice grains at the bottom of the porridge, which is light and fragrant, smooth but not sticky. First, put shellfish seafood into the hot pot with porridge bottom, then add pork and beef slices, then scald the fish slices with boiling porridge water, and taste the original ingredients of the hot pot mixed with porridge and water in layers. This cooking method has been extended to eating in restaurants.

4. Casserole porridge launched by Zhenweifang in the middle of the night: hot pot at the bottom of porridge, which is made of northeast coarse rice and local glutinous rice. It is especially smooth and delicious, and red dates and shredded ginger are added to help increase sweetness and remove fishy smell. Everything you cook has a different taste.

/detail_sistersug.php？ Id=67 The New Fashion of Diet-Hot Pot with Porridge Bottom

The practice of porridge hot pot

This practice was tried out at home after I ate it. Cook rice porridge for a long time in the pot first.

2. Take out the rice in glutinous rice porridge and keep it. The remaining rice soup is used to rinse the bottom of the pot.

3. Use seafood sauce and soy sauce (preferably seafood soy sauce) as sauce.

4. Rinse the prepared dishes. Note: Rinse the meat of fish and shrimp before putting vegetarian food.

When the food is almost eaten, you can add the rice to the pot, add the cut food, add salt and monosodium glutamate or chicken essence to taste, and you can drink the delicious porridge.

Zhoudi hotpot

Wipe the bottom of the pot with ginger first to prevent sticking to the pot; Put the washed rice into the pot, add water and make it according to the proportion of porridge (the key is to make rice soup); After the pot is boiled, you can start to rinse things (the things rinsed with rice soup can keep the food fresh and tender to the greatest extent). Put a little salt first (not too much, it will get more and more salty later). It is best to wash seafood such as shrimps and crabs first, then meat, and finally vegetables. Everything is the same. The original rice porridge also sucked in the delicious taste of those hot pot dishes and became delicious.

Secondly, I recommend ten brocade fried rice, eggs, mushrooms, fungus, bacon and other things diced and fried with rice. It is also very convenient and nutritious, but there is no soup.

Third, it is highly recommended that you buy some bowls. It's really inconvenient for you to do this now, and it's unsanitary to eat in one pot! ! !

Triple flavor of porridge hot pot

Cantonese prefer porridge and water, and porridge is cooked continuously. Add all kinds of fresh ingredients and roll for a while, and it will become delicious porridge. The beauty of raw porridge is that the ingredients are delicious and refreshing, and the bottom of porridge is smooth and delicious, which complement each other. So in recent years, Guangdong people have developed the essence of raw porridge, developed hot pot with porridge bottom, and used rice porridge as the bottom of the pot to eat another fresh taste.

Hot pot with porridge bottom is very popular recently, and its source is Shunde. In just a few months, there are more than 20 hot pot cities at the bottom of porridge, and the business is booming. At the end of last year, this porridge whirlwind finally landed in Guangzhou.

At present, most of the hot pot restaurants in Guangzhou are under the banner of Shunde famous chefs. Among them, two famous "porridge and water shops" and "rice porridge without rice" are branches from Shunde to Guangzhou, and many Guangzhou diners have tasted fresh food in the old shops in Shunde. Porridge and hot pot are really different from ordinary clear soup or old fire soup. Gourmets think that hot pot with porridge bottom tastes fresher, and porridge with poor taste can better contrast the original flavor of hot pot ingredients; Smooth porridge bottom, like sauce, plays a certain role in protecting the ingredients of hot pot, making it not easy to burn and keeping the taste smooth.

Guangdong people's attitude towards food research has been well reflected in the hot pot with porridge bottom-it is said that the secret of delicious hot pot with porridge bottom lies in the bottom of a pot of porridge, and each store has its own tricks. This cooking method of porridge bottom is exactly what the masters think. Luming Literature Restaurant, located on Luhu Road, has a hot pot shop with porridge bottom, which is famous for its "smooth fragrance and non-stick to the bottom of the pot". According to the master, the delicacy at the bottom of porridge is definitely related to the variety of rice, so they chose three kinds of soup more than new rice. The variety selection of rice and the proportion of rice varieties have been tested. The utensils for making hot pot are made of high-density high-temperature resistant ceramic cauldrons, which are not easy to stick to the bottom. With these pressures, delicious food is guaranteed.

The hot pot ingredients in the hot pot at the bottom of porridge are mainly shellfish such as pearl mussels, red oil mussels, clams, shrimps and crabs, and meat. It is said that the order of ironing is based on the principle of light first and then thick. Seafood first, meat later, vegetables last, the food is sweet and refreshing, which is very in line with the original requirements of Guangdong people for food. As for the extent of hot pot, porridge water is the best. This is another question that makes foodies relish, and it is also the interest of hot pot at the bottom of porridge. According to the master, the delicious taste is the most attractive after the porridge water is put into the seafood river. Diners who pursue fresh and original flavor can scoop a bowl first at this time; If you want a richer taste, you need to add meat before rolling. This time is fresh and sweet, and it is also a good time to eat porridge.

There are also some diners who need some vegetables besides sweetness, and adding corn kernels and cabbage kernels can just meet their taste needs. The taste of porridge and water depends entirely on the personal preferences of diners. In addition to eating hot pot, this hot pot restaurant from Shunde is bound to offer Shunde stir-fried dishes such as elemene beans, fried bamboo sausages and meat-fried melons, as well as a "bumper harvest" of pond fish and various seafood, which is full of local flavor and most appetizing for Guangzhou diners. This stir-fried dish tastes a little different from ordinary restaurants. Only after asking the master did I know that this so-called ancient cooking was made with a small wok, not a large wok commonly used in restaurants.