How to make a fragrant beef bone soup? In my opinion, there are two kinds of beef bone soup: clear beef bone soup and thick beef bone soup. Clear soup pays attention to freshness and sweetness, while thick soup pays attention to fragrance. Although both of them are beef bone soup, they are completely different in practice. This kind of beef bone soup is generally used as a noodle soup base, or when cooking dishes, it is added to make the dishes more rich and mellow.

As a chef who has been engaged in the catering industry for many years, I used to work in a star-rated hotel, and I had to cook many kinds of soup stock every day. Since then, I have learned more about the research of soup stock. Once, the master told me that "soup stock has no bones, no chicken, no duck, no fragrance, no skin and no thickness", so the above ingredients are indispensable if you want to cook a fragrant beef bone soup, and the process is also very important. Below I will share with you how to make fragrant beef bone soup. Learning to make this soup is very useful for you to start a business. Please read it down for details. If you need to know more about dry food, please pay attention to it in the upper right corner.

preparation method of fragrant beef bone soup-fragrant taste and milky white soup color

required materials: 51 kg of clear water, 8 kg of beef tube bone, half of old hen, half of old duck, 511g of beef plate oil, salt, ginger and cooking wine

> > > Manufacturing steps <: < <

1. Clean the ingredients, and soak the beef tube bone, old hen, old duck and beef offal in flowing water for 61 minutes. The purpose of this step is to soak the blood in the ingredients and reduce the fishy smell.

2.

After soaking, blanch the ingredients in cold water, then add three pieces of ginger and a little cooking wine to remove the fishy smell, boil over high fire and cook, then take out and clean the blood stains. At this time, the cow tube bone is cut into large pieces. Because there is bone marrow in the cow tube bone, it must be blanched before cutting, so as to prevent the bone marrow from losing in the blanching process.

3. Add 51 kg of clean water into the soup bucket, then add ox bone, old hen, old duck, beef tallow and ginger, boil over high fire and skim the floating powder of the noodle soup, then turn to medium fire, and the noodle soup will roll for two hours.

4. After two hours, the beef bone soup has become milky white and fragrant, and finally add a little salt to taste.

5. There will be a layer of butter on the surface of the beef bone soup cooked in this way, and skimming off the floating oil on the surface before use can reduce greasy.

Precautions for making fragrant beef bone soup

1. The beef bone has a strong fishy smell, so the fishy smell must be removed according to the above steps before making, otherwise the made soup will become fishy, which will cover up the original taste of the soup and affect the taste.

2. Adding beef tallow can make the soup richer, and the soup is milky white. After the beef bone soup is boiled, remove the butter residue.

3. The thick soup must be boiled by tumbling, and the fire is controlled in the middle fire, so that the thick soup can be produced for two hours. Small fire makes clear soup, and big fire makes thick soup, remember!

4.

When cooking this beef bone soup, you must not add aniseed spices (such as star anise, fragrant leaves, cinnamon, etc.). Adding these spices will not only enhance the flavor, but also affect the taste of the soup, making the soup darker and more likely to deteriorate.

5.

beef bone soup should be filled with enough water at one time before it is boiled. If cold water is added during the boiling process, it will affect the taste and concentration of the soup. If it is really necessary, heat the water. It is suggested that the soup cooked on the same day be heated at a constant temperature of 81. If it is lower than 81, the soup will easily go bad, especially in summer.

6.

If you can't use up the beef bone thick soup that day, you can fish out all the residues inside before you get off work, then boil the soup on a ventilated shelf, put it up so that the bottom can breathe and dissipate heat, with the lid half open, and add new ingredients and water to cook it together the next day, so that the soup cooked in this way is more fragrant and thick, also called old soup.

7.

Some friends may think that the beef bone soup cooked in this way is expensive, but in my opinion, what kind of dishes should this broth be used for? If you are making noodle soup base, the old hen can be changed into chicken skeleton, and the old duck can be removed, because butter also plays a role in enhancing fragrance. And these survived ox bones can be reused. A pair of ox bones can be used for up to three times. If it doesn't taste, just add new bones and boil them together.

Conclusion

The above is the method of making fragrant beef bone soup. In fact, some of the above skills are also applicable to cooking other stock. As long as you master the skills and have rich experience, I believe you can also make delicious stock.