The soup powder for breakfast, how is the soup cooked delicious and fresh? Boil the soup with bones in cold water, without adding water halfway. This is because pig bones and other raw materials, in addition to bones, bring some meat. Some people pour hot water or boiled water into the pot at the beginning in order to make them quickly, which makes the surface of the meat bones suddenly freeze at high temperature, so that the protein inside cannot be completely dissolved in the soup. The taste of the soup is naturally better than that of the soup cooked in cold water. Because salt is permeable, it is the easiest to penetrate. Adding seasoning will precipitate the water in the soup, accelerate the solidification of protein and affect the delicacy of the soup.

Soy sauce should not be added too early. Seasonings such as onion, ginger and cooking wine should be appropriate, not too much, otherwise it will affect the freshness of the soup itself. To make the soup clear, it is necessary to use fire, and the heating time would rather be longer, so that the soup is in a state of boiling and not rising, and pay attention to skimming the floating foam and oil stains on the soup surface. What is the soul of a bowl of soup powder? In my opinion, a bowl of soup powder with good taste, the soup base accounts for 50%, and the main ingredients and flour account for 25%. If the soup base of a bowl of soup powder is flat and the main ingredients are hard to swallow, then the soup base is the soul of a bowl of noodles. Some merchants use refined soup to save trouble and money. In my opinion, this is self-deception. In the catering industry, the competition is fierce. With the improvement of people's living standards, the taste is more refined. Doing business is really a long-term solution, and now it is no longer a superficial boiled S.

There are many kinds of soup bases, but one constant is to boil boneless soup bases, beef bone soup and beef bones, mutton soup and noodles corresponding to sheep bones. As the saying goes: "The soup base is neither bone nor thick, the chicken is not fresh, the duck is not fragrant, and the skin is not thick". So make a soup base fresh, and the ingredients on it are very strong. The soup base looks simple, but in order to make a good taste, the production method is very particular. Let me introduce you to the general method of making soup base, which is also the most commonly used soup base, including how to save the soup base. It is recommended to collect and save it in advance. Wash pig bones, old hens and old ducks, soak them in clear water for 60 minutes, and change the water twice. The purpose of this is to slowly soak the blood in the food ingredients and reduce the odor. Wash pig bones, old hens and old ducks with cold water, add ginger slices and cooking wine, and wash them for later use.

The purpose of this is to remove the odor and make the fishy smell disappear. The bone marrow of pig tubular bone is cut and exploded, and cut into large pieces for later use. Note: Pig bones must be bleached before chopping, because they contain bone marrow. If you chop them up and scald them again, the essence of nutrition will be lost and the bone marrow will make the soup taste better. Add 30 kilograms of water into the soup bucket, then add pork bones, old hen and old duck, bring to a boil with high fire, then skim the floating head, then add ginger slices and scallions, and cook for two hours on medium fire. After two hours, the soup base became thick and fragrant. Add a little pepper and salt to taste. Note: Be sure not to add too much pepper. Doing so will mask the fragrance of the soup base. You can forget about pepper.