1, prepare a soup pot, add 50 Jin of clear water to the pot, add two pieces of beef bones (bought in the market and soaked in clear water in advance) and boil. When the temperature is about 145℃, add 300 g milk powder (whole milk powder), and after the milk powder is dissolved (stir in small circles in one direction, not irregularly), add 220 g crystal sugar. Get rid of the foam.
2. Turn off the fire after the soup is boiled, and then add the bottom material to dissolve naturally. After the bottom material is dissolved, remove the bottom material residue and onion ginger with a colander. Avoid the residue in the soup from affecting the appearance and taste.
If there are no guests for a long time, you can turn off the fire, but keep the temperature of the soup. If the taste of the soup becomes salty, dark, not fragrant and not strong, 50 grams of milk powder can be diluted with warm water and poured into the pot to ensure the taste. And color
4. When cooking, it is best to divide two pots of soup: one pot for scalding vegetables and the other pot for adding soup. After a long time, the soup became dark and the taste lost its original taste, so it was divided into two pots to ensure the same taste and the color of the soup. (If you want to keep it simple, you can also boil it in water and add soup at last. The taste is not much different. )
5. Pay attention to the soup pot does not need to be heated. When the soup temperature is low, turn off the heat after heating. It can't be heated all the time, which affects the color and taste of the soup.
6. It is recommended to use a small pot when cooking. The taste of the small pot can be kept unchanged all day, which saves soup and is simple to operate. All the above proportions need to be weighed to ensure the standardization of taste.
2, the proportion of soup
Water; 50 kg, bottom material; 850 grams, skim milk powder; 300 grams, rock sugar; 220 grams, salt; 170g, chicken essence 150g. Monosodium glutamate; 100g. Onions; 50g, ginger; 50 grams
3, ingredients function
Bottom material: salty, fragrant, thick, slightly hemp, slightly spicy and colored.
Milk powder: enhance flavor, freshness and concentration.
Chicken essence: fresh and salty (too much will be bitter)
MSG: Fresh (too sour)
4. Hot dishes and seasonings
1. Hot dishes: iron baskets with meatballs at the bottom, followed by noodles, vermicelli and vegetables.
2, spin dry soup, after the pot, put a spoonful of garlic paste, a spoonful of sesame sauce, a little chicken essence at the bottom of the bowl, pour in hot dishes, and add the soup in the soup pot. (Don't heat the soup)
3, according to customer requirements, if it is not spicy, put the red oil in the soup pot aside.
4. Sesame sauce: the ratio of peanut butter to sesame sauce is 3: 1, and a small amount of oyster sauce and salt are diluted with water and stirred evenly.
5. Garlic paste: The ratio of garlic to water is 1:3, which can be broken with a garlic paste machine or a cooking machine and added with a little sesame oil.
6. Zanthoxylum oil: the whole bottle is sold in the market.