What is the soul of a bowl of soup powder? In my opinion, whether a bowl of soup powder tastes good or not, the soup base accounts for 51%, while the main ingredient and powder each account for 25%. If the soup base of a bowl of powder is insipid, no matter how delicious the main ingredient is, it is hard to swallow, so the soup base is the soul of a bowl of powder noodles. In order to save trouble and save costs, some merchants use essence to exchange soup base. In my opinion, it is simply self-deception. In the current fierce competition in the catering industry and the increasingly picky taste with the improvement of people's living standards, only the real materials are the long-term solution for doing business. Now it is no longer the era of boiled noodles.

There are many kinds of soup bases, but one thing remains the same, that is, the soup bases can't be boiled without bones, and the soup bases can be boiled with beef bones soup, mutton soup and sheep bones. There is a saying at the bottom of the soup: "The bottom of the soup is not thick without bones, chicken, duck or skin." Therefore, if you want to make a soup base with fresh fragrance and strong taste, you must have several ingredients.

A soup base looks simple, but the method of making it tastes good is very particular. Here, I will introduce you to the method of making a universal soup base, which is also the most commonly used soup base, including how to save the soup base. It is recommended to collect and forward it for store use.

This soup base is also the most commonly used noodle soup base, such as: pork offal, wonton, Guilin rice noodles, etc., and it is easy to make. Let's take 31 kg of water as an example to make soup base. If the amount is large, pay attention to increasing the amount of ingredients.

required ingredients: 2111g pig bone, half of old hen, half of old duck, ginger, green onion, pepper, cooking wine and salt.

Production steps

1. Clean pig bones, old hens and old ducks, soak them in clear water for 61 minutes, and change the water twice in the middle, so as to slowly soak the blood in the ingredients and reduce the fishy smell.

2. Boil pig bones, old hens and old ducks in cold water, add ginger slices and cooking wine, then take them out and clean them for later use. The purpose of doing this is to get rid of peculiar smell and fishy smell.

3. The bone marrow position of pig barrel bone is cut and exploded, and cut into large pieces for use. Note: the pig bone must be cut after blanching, because the pig bone contains bone marrow. If it is cut and blanched again, the nutritional essence will be lost, and the bone marrow will also make the soup taste better.

4. add 31 Jin of clean water to the soup bucket, then add pig bone, old hen and old duck to boil over high fire, then skim off the floating powder, then add ginger slices and green onions and cook for two hours over medium fire.

5. After two hours, the soup base has become white and fragrant, so add a little pepper and salt to taste. Note: you must not add too much pepper. If you add too much pepper, it will cover up the fresh flavor of the soup base, or you can not add pepper.

1. The fishy smell of the ingredients must be removed before the soup base is made. Only by removing the fishy smell of the ingredients will it stand out and taste better. This is also a key step.

2. The soup base must be boiled with medium fire, so that the soup base rolled out by medium fire will be more rich and white, and it only needs to be boiled for two hours. It takes a long time for a small fire to endure for 5 hours.

3. Many merchants may think that the cost is high after reading it. In fact, it is not stipulated that these ingredients are used. Old hens can be replaced by chicken skeletons, or some merchants who run restaurants can also add some chicken heads and feet and cook them together. The old duck can be replaced by crucian carp. The crucian carp is fried into a slightly burnt state, then cut into small pieces, packed in a cloth bag, tied tightly and boiled together in the soup base. The soup base boiled by the crucian carp is as thick as white and delicious, and it must be the fried crucian carp that is fragrant.

4. It is not recommended to add too much seasoning or spices to the soup base, which will not only add flavor to the soup base, but also make the soup turbid and easy to taste.

5. In addition to these materials, other ingredients can be added to the soup base to enhance the fresh flavor, such as Jinhua ham, dried fish, scallops, etc., but they are not used because of the high cost. Just know. The present production method is also used to let everyone cook the best soup base at the lowest cost, so as to achieve the purpose of profit.

1. Q: The cost of the soup base cooked in this way is too high. Can the ingredients survived be cooked for a second time?

A: The bones that have survived the soup can be kept for reuse. A pair of bones can be boiled for up to three times. If the taste becomes weak, new bones can be added to keep the taste of the soup. Only the pig bone can be reused, and other old hens and ducks will be removed and thrown away if they rot for a long time.

2. Q: Can I use the inexhaustible soup base the next day? How to preserve the soup base?

a: the boiled soup base must be kept at 81 degrees with low heat. if it is lower than 81 degrees, the soup base will easily go bad. Every day, the rest of the soup base is boiled before work. It can't be stirred or touched with raw water. The lid is half open and placed in a ventilated place. The next day, you can add ingredients and water and then boil it. This will make the soup base taste better, also called soup stock. If the weather is particularly hot in summer, you can cool the remaining soup base and put it in the refrigerator.

3. Q: Why is the soup base I cooked not fresh and fragrant, and the soup color is not thick and white?

A: There are two main reasons why the boiled soup base is not fresh and fragrant and white: ① The proportion of ingredients is not right. According to the above practice, at least 4 kg of pig bones and half of old hen should be added to 31 kg of clean water. If the ingredients are missing, the taste will become light. (2) when cooking, the heat is not well mastered, and the bottom of the soup must be cooked with medium fire, so that the soup rolled out of the medium fire is rich in flavor and white in color. If you cook it with a small fire, it will take 5 hours to get rich.

A good soup base needs to be matched with the right ingredients and boiled for the right time to give full play to the flavor of the soup base. This is the way to make soup base. You can easily make delicious noodle soup base by knowing the collocation of ingredients and some tips. Hurry up and collect+forward it for later use. I wish you all the best in opening a business. Thank you! Don't forget to help me with the praise!

I am engaged in the catering industry. I can tell you clearly that soup bases are also divided into blended soup bases and bone soup bases, and now the soup bases used by merchants can be said to be various. After all, the current price cost is relatively high, and once the price cost is high,

then the retail price of soup powder will increase, but the retail price will increase. Then it's not good for the sales volume, so some businesses have to start to reduce the cost for their own sales volume, and how can this cost be reduced? < P > It's just to work hard on the soup base, so now when some businesses make the soup base, they mostly use bone powder, that is, they mix bone soup with boiling water, so an attractive pot of soup base is finished. However, these soup bases are much worse than the real bone soup base in terms of nutritional value, < P > and taste. After all, the real bone soup base is made of big bones, chicken racks, pig skins and other materials, and as long as the bone soup base is made of these materials, < P > it is better than blending in terms of nutritional value and taste. However, due to the high production cost, some businesses have begun to reduce this practice. After all, businesses also want to make money, so it is impossible to adopt this practice all the time.

Besides, most of these bone powders have passed the food safety inspection, and as long as they pass the food safety inspection, there is no big problem in eating, but it is best to control the amount of food. After all, no matter what food you eat, Then it will definitely bring some bad consequences.

The methods of soup powder soup base vary from place to place. My mother runs a beef flour shop, which is made of brine. Of course, there are bones to cook soup, supplemented by seasoning.

The original soup powder originated in Chaoshan area of Guangdong Province, and it has developed very rapidly in recent years. First, it is cheap, and second, it is nutritious food. The flavor of the original soup powder is very rich, generally milky white is the best. When a bowl of soup powder is served, you can smell the rich fragrance first, and then the color of the soup and the color of the powder are like this, which is a qualified bowl of original soup powder. Many people don't know the method of original soup powder, so let's share the method of original soup powder briefly first.

tools/raw materials

more

pig bone (251g)

chicken skeleton (251g)

clear water (15kg)

salt

chicken essence

methods/steps

Read the pig step by step in 1/4

First. Tip: The purpose of cooking is to remove fishy smell and taste.

2/4

Boil 1.5kg of clean water in a stainless steel barrel, then add the cleaned pig bones and chicken skeletons into the stainless steel barrel, and simmer for 2-3 hours.

3/4

When the soup base is boiled to be close to the color of milk (don't boil it too close to milky white, or it will taste bad), you can filter the bone residue and chicken skeleton residue inside, and then save the clear soup for later use.

4/4

Finally, you can drink it by adding a proper amount of salt and chicken essence into the clear soup.

Precautions

The taste of salt should be added to the salty taste of our usual dishes, otherwise the cooked vermicelli will be particularly tasteless.

as for the chicken essence, it is enough to add it to have a little flavor. it is not recommended to add too much chicken essence, otherwise it will be very fresh. the most important thing is that if you add too much chicken essence, it will bring some sweetness.

Whether the soup powder is good or not depends on how well you make the base soup. A good pot of base soup has become our top priority. Profit is the most important thing in business, so most of the ingredients are cheap, but the ingredients must be fresh and not smelly, or the loss will outweigh the gain. Pig bones, pig bones and chicken skeletons have become the first choice, which are cheap and easy to obtain. The method is as follows:

1. Chop pig bones, pig bones and chicken skeletons into small pieces, soak them in blood water, blanch them in boiling water, then fish them out and wash them for later use.

2. soak a little dried squid and mushrooms in water and measure them yourself.

3. Take a soup pot, add enough water at a time, add water soaked in squid and mushrooms, appropriate amount of ginger and cooking wine, add bones to boil with high fire, and then turn to low heat and simmer slowly for at least three hours.

The taste of soup is proportional to the ingredients, so the proportion depends on your personal choice. The cost of soup is not small in a bowl of powder. To make a delicious bowl of powder, you have to pay enough money.

sheep's head is generally used, which is cheap and delicious. Fragrant leaves, flavored. Other materials are different (mainly to remove fishy smell), so it's better to be light

, and add some fried garlic foam to the soup, so that the vegetables can meet your personal preference.

Soup powder is a kind of food that we are very familiar with, and it is also a popular food. Soup powder can be mixed with many food ingredients to make various delicious dishes. In general, soup powder is made of sweet potatoes or potatoes as the main raw materials and processed. Good soup powder is made without any additives, and the cooked soup powder is flexible and transparent, smooth in taste and rich in nutrition.

Ingredients:

Big bone, soup powder, rice flour, vegetables, dried onion and shallots

Main steps:

1. Soup with soup powder: firstly, the soup is boiled with big bone, and then the materials such as Huang Dasheng brand soup powder and salt are added to form the soup stock.

2. Cured meat powder: Slice lean meat and all kinds of meat slices to be cured, and then add seasoning such as Huang Dasheng brand cured meat powder and oil. Pickling is available for half an hour. The meat is tender, smooth and elastic.

3. Garlic oil powder: Heat it with blended oil, add dried chopped onion and garlic, and fry until golden brown. Finally, add the garlic oil powder of Huang Dasheng brand. Instant garlic oil. Enhance the fragrance and remove the fishy smell

4. Make soup powder:

① Boil the powder, boil a bucket of clear water in a vat, put the rice flour in a filter, boil the filtered water and pour it into a bowl, and put vegetables or Lycium barbarum leaves on it.

② Take a small pot (stainless steel and aluminum pot), take a little of the broth boiled in step 1, add the meat marinated in step 2, and then add the garlic oil fried in step 3 to boil together. And pour it into the powder scalded in the previous step. Sprinkle chopped green onion and celery to make a bowl of authentic soup powder.

How to make hot and sour soup powder

Ingredients:

Sweet potato soup powder, coriander, onion, peanut, mustard tuber, vinegar, salt and pepper

Production steps:

Soak sweet potato powder for one hour in advance. Sweet potato powder is boiled in a pot until soft. When cooking sweet potato powder, start to adjust the juice: salt, soy sauce, vinegar, sugar, Chili powder, white pepper powder, pepper powder and sesame oil, and adjust it into hot and sour juice. Wash and chop onion and coriander. Fried peanuts for later use. Boil the sweet potato powder until it is soft, fish it into a big bowl with seasoning juice, and add some soup to suit your own hot and sour taste. Add onion, coriander and shredded mustard. Put oil, some pepper and pepper in the wok, cook the fragrance, pour it on the onion and coriander, and sprinkle some fried peanuts, and the fragrance will come out.

The essence lies in brine, which must be made from pork, beef, medicinal materials and spices in secret. When preparing brine, ordinary people often can't grasp the proportion of various raw materials, which greatly reduces the taste of brine. There is no uniform ingredient secret recipe for Guilin rice noodles, and the taste of rice noodles made by different Guilin rice noodle shops is also different. Even the two rice noodle shops that are close together taste completely different. Therefore, the following can only introduce the approximate formula. (Each rice noodle shop has its own flavor, which is also the manifestation and magic of the unique charm of Guilin rice noodles.) The local taste of rice noodles Guilin people taste raw materials: special ingredients (one water snake and one yellow frog each), 4,111 grams of pig's head bones and cow's bones, 21 grams of Amomum tsaoko, cinnamon and licorice, 6 grams of star anise, citronella and clove, 211 grams of small green pepper, 15 grams of Amomum villosum, and small ones. 6 grams of dried tangerine peel, 411 grams of Yangjiang lobster sauce, 51 grams of dried Chili, 511 grams of ginger, 211 grams of dried onion, 151 grams of Guilin bean curd, 111 grams of salt, 251 grams of American chicken powder, 111 grams of monosodium glutamate, 211 grams of rock sugar, 1111 grams of soy sauce and 511 grams of salad oil. For more detailed formula and production technology, please consult Chongqing Hua Fei Food Technology Extension Service.