In order to make a pig bone soup with rich soup and low cost, I suggest using pig bone. Better fast food restaurants and porridge noodle shops will choose to cook soup with pig's head bones. Because the pig's head bone is cheap and the soup is rich and fleshy. There is also the pig's head bone can be used twice, and generally after the first pot of soup, it will continue to cook the second pot. There is also a pig's head bone soup that can be stored conveniently for two days in winter. It can be stored in the refrigerator for one or two days after cooling in summer. If you want to keep it for a longer time, you can make it into a frozen block, and you can take it out and heat it when you want to use it.

One of my neighbors is a breakfast maker who buys soup powder and noodles, and his family uses pig's head bones to make soup. The smell of bone soup floated out every morning makes me greedy. Finally, one day, I couldn't help but go to his house and ask him how he cooked so delicious. He told me several key steps of the soup cooked in his house and the secret of the fragrance.

key steps the following four steps: 1. the most important thing is to blanch the skull first, cut both sides and chop it into small pieces, rinse it clean, then boil it in cold water to get rid of blood and some fishy smell.

2. Take out the skull, change a pot of water, add two pieces of crispy ginger, tie a handful of shallots and put them together, and then get a cup of maotai-flavor rice wine or yellow wine with a concentration of more than 51 degrees and a cup of white vinegar. He said that the bone soup cooked in this way is good in color and fragrant.

3. Float and oil appear in the process of boiling soup, so skim it off as soon as possible.

4. When the froth is less, simmer slowly for about 2 hours, and the soup will basically be milky white.

There are three tips: First, if conditions permit, use a large iron pan without covering it; Secondly, if you want the soup to be rich and sticky, you can add some chicken feet. Third, don't add water in the process of boiling, just add enough water at one time, and don't put salt. Heat and put salt when drinking.

By the way, pig's head bone contains a variety of trace elements and calcium which are nutritious to human body, and has the effect of strengthening bones and increasing bone marrow. However, the pig's head bone is boiled for a long time, similar to Guangdong's old fire soup, so don't drink it often.

hello, I'm glad to answer your question. I am a sunny day that loves life and food.

When it comes to broth, it is generally a kind of stew soup that is common in our country. Whether cooking or eating noodles or the like, it will be added to increase the fresh flavor of food, regardless of the north or south. For the specific how to cook soup, let's make a careful explanation.

Choice of bone for stewing soup

Generally speaking, there are more pig bones or pig bones, as well as chicken bones. There are also mainly household or commercial, and household is generally pig bones or pig bones. Commercially, pigskin or chicken feet will be added to cook the soup together, and the bone glue will be added to make the soup more pure and rich. It is very important to look good, for those who do catering industry. At home, I chose pig's head bone.

preparation materials

5 kg of pig's head bone, appropriate amount of ginger, appropriate amount of cooking wine, and appropriate amount of salt

blanch the pig's bones in cold water

After washing them with water several times, put them in cold water, add ginger slices and pour some cooking wine. After boiling, after the blood is boiled, remove the floating foam on the surface. Rinse it repeatedly with clear water for later use.

Boil the soup in cold water

Put the boiled pig bones in the pot, add ginger slices, pour a little cooking wine, and pour a full pot of water, because the water will evaporate badly in the process of boiling the soup, so the water is generally 4-5 cm below the bones.

after the fire in the pot is boiled, if there is still floating foam on the surface, you can gently remove it. Then turn on a small fire and simmer for about 3 hours. Be sure to pay attention to safety during boiling. Remember to look at it at any time to avoid drying up and so on.

when it is almost cooked, you can add a little salt to taste it. The boiled bone soup is thick and white, with a special fragrance. Basically, it has been separated from the flesh and blood, or it will fall off with a light bite. You can drink it directly, which is especially good for your health. You can also cook noodles and powder. If you can't finish it all at once, you can take out the meat and eat it alone. Drain the bone soup and keep it in the refrigerator.

Remarks:

1. Bones depend on whether they are for home use or commercial use, such as large pig bones or pig head bones and pig stick bones. Commercial pig bones are mostly cheap, and pigskin and chicken feet are added, because commercial needs to sell photos. The soup will be thicker and purer.

2. Boil soup and blanch it with cold water, and stew soup is also cooked with cold water.

3. The boiling time must be more than 3 hours.

4. Never add water again during the boiling process.

Soup stock is a special ingredient in Chinese kitchens, which is seldom prepared at home. Generally, restaurants prepare it centrally, so it is one of the reasons why some dishes in restaurants are more delicious than those cooked at home. After all, there is no difference between adding water to a dish and a bowl of noodles and adding boiled soup stock. So this time we will answer this question and talk about the cooking method of broth. Homemade stock:

Ingredients:

The choice of main ingredients is animal bones and meat. Some expensive and elegant noodle restaurants may use pork with bones, beef, native chicken, duck and the like; If you want low cost, then use pig's head bones, chicken skeletons and the like, the price is relatively much cheaper; There is a strong demand for soup, so you can add chicken feet and the like to increase the collagen content. In short, what is the main ingredient depends on the use scenario of this soup stock. If low cost is the priority, then choose cheap materials on the market, such as peeled pig's head bones.

Accessories:

The most basic ones are onion, ginger and cooking wine, which are mainly used to remove the fishy smell of animal food. As for spices and the like, it is generally unnecessary, because too strong a smell will cover up the umami flavor of the soup, which is not worth the candle. However, some shops claim that "dozens of Chinese herbal medicines" are cooked in soup and the like, which cannot be said to be unrealistic. The key lies in how much these medicinal materials are put in, what is the real effect, or a gimmick and psychological comfort. Many specially boiled Chinese medicine decoction can't really cure the disease, so a bowl of medicinal materials is just a soup for icing on the cake, and how effective it will be can be imagined, so just have a good time and don't be too serious.

making method:

in fact, to put it bluntly, broth is to boil ingredients with water to obtain fat and water-soluble amino acids in bones and meat, so as to get fresh, fragrant and mellow taste. Therefore, the delicious taste of broth depends on the amount of nutrients dissolved in the soup, so the key to a good broth is to be willing to use materials and endure kung fu cooking, and there is no other shortcut. Those things that are washed out with big bone paste and big bone powder are not as fresh as monosodium glutamate and chicken essence.

As for whether the soup color of the stock is clear or white, it has little to do with nutrition. Basically, it's just the difference between a clear soup cooked slowly and a white soup boiled in a big fire. The white soup just needs a certain degree of grease in it. Of course, the top clear soup like boiled cabbage is another case. In addition to cooking with all kinds of precious ingredients, the soup has to be adsorbed and filtered by finely chopped meat for many times.

finally, I sincerely advise you that if you are curious about how to cook the soup, and want to do something to improve the quality of the dishes at family gatherings and treat people to dinner, that is still good. But if you want to do a small business related to soup powder and noodles, I think you should be cautious and think again. It's not a wise choice to start a business if you haven't even cooked the soup yourself. The life of adults is already very difficult, so it is better to be cautious. Friends who are interested in food, healthy diet and food anecdotes can pay attention and praise, and share interesting and useful related content together in the future!

Speaking of soup stock, soup stock is indispensable in restaurants and restaurants. Look at the hotel's economic strength, either a little stronger or a little weaker. However, with the recent increase in pork prices, pork bones will definitely increase in price. Generally, pork leg bones are used in the soup in our restaurant. However, due to the price of ingredients, we now use pig's head bone < P > The method of cooking pig's head bone is the same as that of cooking pig's leg bone. Let me share the method of using pig's head bone, and you can also make thick white soup, which has the same effect as pig's leg bone. The pig's head bone soup just looks ugly on the surface, but in fact, the effect is also ok.

Pig's head bone mainly refers to the bone of pig's head, which is rich in collagen, calcium ions, iron ions and other minerals. After ingesting the body, it can effectively enhance the absorption of calcium ions by bones and delay the probability of osteoporosis. It can improve patients with osteoporosis and promote children's bone growth.

Peeling pig's head bones: In fact, when you go to the market, you have peeled pig's head bones, then you take them back in half and wash them with clean water, and then wash them with water in the fruit.

Boiling method of pig's head bone:

Add enough cold water to the big soup pot, then put the pig's head bone in it, and then boil it over high heat.

while cooking soup, buy pig skin and chicken feet, wash them, then steam them in a steamer, cut them into small pieces after steaming, and then cook them together in a soup pot until the chicken feet are melted, the pig skin is melted, and all the collagen is cooked in the soup.

Cook until the soup turns thick white and the meat on the pig's head bone begins to fall off. Turn on the low heat and simmer slowly until all the meat on it is cooked.

after the meat is boiled to a pulp, use a colander to pick up the pig's head bones, and don't take them out. Tips

When cooking bone soup, remember two points:

① The raw materials should be put into the pot with cold water, and the soup should be cooked with strong fire when cooking. Turn on the small fire only after the soup is boiled white. Don't turn on the small fire to cook the soup at first, because you want soup instead of meat.

② Only when all the meat is boiled to a pulp and there is collagen in the soup, the soup will be thick and white. Summary

The price of pig's head bone is much lower than that of pig's leg bone, and the boiled soup is also thick white, which can reduce the cost of the restaurant. The method of boiling is the same as that of boiling pig leg bones, but after boiling pig bones, the skull should be taken out. Soup stock

It is said that China foodies have a tricky mouth. No matter what dishes they eat, they should pay attention to freshness and richness. Therefore, many restaurants and restaurants will use bones to make soup stock, and then add it to the dishes to cook together, so as to improve the taste and taste of the dishes. Later, various kinds of soup stock were gradually extended, and it has become a common cooking method to set off the taste of the main course with soup stock.

how to cook soup? Which bones are low-cost and delicious?

The taste characteristics of common stock are fresh, fragrant and full-bodied. It is very important to make stock with such a taste. Not only the choice of ingredients is important, but also the control of cooking temperature plays a key role. Please read down for details.

Freshness-the umami taste of stock can bring different aftertaste to the taste, and the best fresh-keeping ingredient for making stock is old hen, which tastes delicious, but the cost is relatively high, so many merchants will use chicken skeleton or chicken head and feet to cook it at a relatively low cost.

Aroma-the aroma of soup stock can make the taste more mellow, and the "aroma" of soup stock that you want to boil mainly depends on bones. Boiling pig bones for a long time can make the soup more fragrant, especially using tube bones containing bone marrow, but the price of tube bones is relatively expensive. To save costs, you can use pig's head bone, but the pig's head bone has a strong odor. Before boiling the pig's head bone, you must remove the odor, soak it in blood water, and then add ginger wine to the pot with cold water to greatly remove the odor.

Full-bodied —— Besides selecting suitable ingredients, we should also pay attention to the control of heat. Whether the soup is rich or not depends on the heat. When cooking the broth, it is boiled for one hour with a big fire, and then boiled for two hours with a small fire. The purpose of boiling with a big fire is to produce thick soup, and the purpose of boiling with a small fire is to taste. If the whole process is boiled with low fire, the soup made in this way is not rich.

You should not only choose the right ingredients for cooking broth, but also remove the fishy smell of the ingredients before cooking. You can soak the ingredients for one hour, then change the water halfway, and then add ginger cooking wine to the pot with cold water, which can greatly reduce the fishy smell.

When cooking, it should be cooked together with some fishy herbs, such as Radix Angelicae Dahuricae, peppercorns, Radix Angelicae Sinensis, ginger, etc., but when adding it, the amount must be controlled to avoid cross-taste.

How to cook the pig bone soup? What kind of bones are economical to choose? Does the landlord want to cook the soup as a night market or a breakfast shop in a noodle shop? If so, you can talk about me privately. Pig face bone is more economical, while pig tube bone is more expensive.

Here, I share how a pig bone can be boiled into milky white soup.

1: pig barrel bone or economical "pig face bone"

2: ginger slices

3: cooking wine

Making method:

1: Wash the pig bones with blood first, then blanch them with ginger slices, roll them for about 1 minutes, and then take them out and wash them.

2: Pour a proper amount of water, pork bones, ginger slices and cooking wine into the pot, boil with high fire, skim off the floating foam, then cover the pot and boil for 2-3 hours, until the soup is milky white, and season. .

if it's breakfast in a noodle shop or something, Share a soup for you

Ingredients:

1: Don't bring meat to pork noodle bones

2: Chicken lanterns

3: soybeans

4: white radish

5: Lycium barbarum

6: red dates

7. Wash the chicken lanterns, put them in a pot, blanch them with water

2: low heat, and stir-fry the soybeans until soft and fragrant

3: put 41-51 kg of water in the pot, and cut the blanched pork noodles, chicken lanterns, soybeans, white radish into sections, medlar, red dates, codonopsis pilosula, ginger slices, cooking wine. . The soup is creamy white, seasoned, salt, and soup king is fine, and no chicken essence monosodium glutamate is added. A pot of soup will be finished. Multi-purpose soup. . . Welcome to communicate

Each topic digress, the meaning of the topic focuses on soup, followed by material benefits. First, determine the definition of soup by the culinary profession. Find out before you answer the question.

boiling soup is divided into