As a chef who has been engaged in the catering industry for many years, I used to work in a star-rated hotel and cook many kinds of soup stock every day. Since then, I have become more and more familiar with the study of soup stock. Once the master told me that "the soup stock has no bones, no chicken, no duck, no fragrance and no skin", so if you want to cook a rich beef bone soup, the above ingredients are indispensable and the technology is also very important. Below I will share with you how to make delicious beef bone soup. Learning to make this soup is very useful for your business.
The method of making fragrant beef bone soup-the soup is rich in flavor and milky white in color. Required materials: 50 kg of clean water, 8 kg of beef bone, half an old hen, half an old duck, 500 g of beef suet, salt, ginger and cooking wine.
1. Clean the ingredients and soak the beef bones, old hens, old ducks and beef offal in running water for 60 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 slices of ginger and a little cooking wine to deodorize them, boil them over high fire and remove them to clean the blood stains. At this time, the bovine tubular bone was cut into large pieces. Because there is bone marrow in the bovine tubular bone, it must be blanched before cutting to prevent the bone marrow from losing during blanching.
3. Add 50 kilograms of clear water into the soup bucket, then add beef bones, old hen, old duck, butter and ginger, cook over high fire until the flour in the noodle soup is skimmed, then turn to medium heat and boil the noodle soup for two hours.
After two hours, the beef bone soup has become milky white and fragrant, and finally a little salt is added to taste.
The beef bone soup cooked in this way will have a layer of butter on the surface. Skim off the surface oil slick before use to reduce greasy.
Matters needing attention in making fragrant beef bone soup 1. Cattle bones have a strong fishy smell. Be sure to follow the above steps before cooking, otherwise the soup will become fishy, which will cover up the original taste of the soup and affect the taste.
2.？ Adding butter can make the soup richer and milky. After the beef bone soup is boiled, remove the yellow oil residue.
3. The thick soup must be cooked, and the fire should be controlled in medium fire, so that the thick soup can be produced in two hours. Small fire makes clear soup, big fire makes thick soup, remember!
4.？ When making this beef bone soup, you must not add star anise spices (such as star anise, fragrant leaves, cinnamon and so on). Adding these spices will not only enhance the flavor, but also affect the taste of the soup, making the soup darker and more prone to deterioration.
5. Beef bone soup should be boiled with enough water at a time. If cold water is added in the boiling process, it will affect the taste and concentration of the soup. If necessary, heat the water. It is recommended that the soup cooked on the same day be heated at a constant temperature of 80. If it is lower than 80, the soup will go bad easily, especially in summer.
6. If you can't use up the beef bone soup that day, you can fish out all the residue inside before you get off work, then put it on a ventilated shelf to boil the soup, put it on the bottom to let the air cool off, and the lid is half open. The next day, add new ingredients and cook with water, so that the boiled soup is more fragrant and thicker, 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 it is used as the base of noodle soup, the old hen can be replaced with chicken skeleton, and the old duck can be removed, because butter also has the function of enhancing fragrance. These surviving bovine bones can be reused. A pair of ox bones can be used up to three times. If it doesn't taste, add new bones and cook it together.