The personal homepage has a very detailed video tutorial made by Lamian Noodles, and the soup making is also explained. You can go and have a look if you want.
First, you want to know what kind of soup is fresh. In short, it is refreshing and fragrant. Most soups used in the catering industry are basically thick soups, so the taste is more than enough, but the taste is not enough. Explain some reasons first, and how to solve the problem of freshness.
Solutions to the problem of stale soup; Selection of raw materials.
The first method; When cooking soup, adding chicken or chicken skeleton on appropriate days can effectively improve the freshness of soup.
The second method; Adding some spices, such as nutmeg and ginger peel, can also improve the freshness of the soup, but the dosage should not be too much, otherwise it will affect the taste of the soup.
The third method; Add some fruits and vegetables appropriately. There are many kinds of fruits and vegetables, such as ginger and many other fruits and vegetables.
Fresh seasoning;
Seasoning is more common and the cost is lower. There are many kinds of seasonings like this. You can go to the local dry-mixed market and choose one.
First, the ratio of raw materials to water is one of the most likely factors to make the broth not fragrant. For a simple example, if you use 10 kg of bone and add 200 kg of boiled broth, then the broth will not smell fragrant at all because there are few raw materials. It is suggested to increase raw materials or reduce water quantity appropriately.
Second, the cooking temperature of the broth is not in place. As mentioned above, the broth is fresh and the thick soup is fragrant, and this thick soup needs to be cooked with great fire, and the cooking time is also increased.
Here, it is suggested that the broth should be cooked with high fire to increase the cooking time.
Because the broth is a pot of bone soup, it has no special flavor or umami flavor.
It also has something to do with the ingredients you choose when you make soup.
There is no standard for everyone to follow in making broth, but there are certain rules to follow. Generally, it is made of keel or bone, and then it is made by the principle of no chicken, no duck, no fragrance, no belly, no skin and no thickness.
Of course, this principle I am talking about is only a traditional practice in the past, not the only standard.
For example, some comrades may choose other ingredients, such as Jiang Yaozhu, grass carp, ham and so on, in order to highlight the delicious taste of soup.
In fact, when making broth, it is ok to use ingredients to make umami flavor, but it is difficult for you to make flavor. General fragrance is a professional perfume formula. First of all, your formula and technological process are good, and there is a more important premise that spices must be of good quality. Now the quality of spices is also uneven.
The traditional production method can only be said to be relatively healthy and hygienic, but it can't meet the demand of heavy taste. We should also keep pace with the times and improve production methods.
Fresh and fragrant are two different things.
The soup should be fresh. Taking pig bones as an example, the first boiling has the most bone flavor, but the soup is clear. After the second boiling, the bone flavor decreased and the soup turned white. Cooked for the third time, there is no bone flavor, thick white soup. Calcium can be boiled in soup now. This is the principle that pig bone soup turns white. Based on this principle, bone soup is boiled two days before opening, and it is completely burned on the first day, and then boiled for two hours after opening. The next day, after the soup cooled down, the fire broke out again, also two hours after the opening. So did the third day. You can sell it. On the fourth day, you should start to pick up broken bones, add new bones after flying, and boil for two hours. Every day after that, the soup was milky white and the bones were heavy. Don't put any seasoning in the soup pot. Otherwise, the soup will not be preserved well. On the third day, filter the soup into another pot with a strainer, and add 65,438+000 grams of rock sugar into every 50 kilograms of water to form a straight sweetness. One kilogram of water is 10 gram of salt, and half a blue Siraitia grosvenorii is put in it to form a sweet taste, which will make people drool all morning and won't make them thirsty. Add 200 grams of chicken powder to refresh. Reject additives. Red dates, medlar and codonopsis pilosula are appropriate, but the cooking time should not exceed 20 minutes. Let red dates and medlar float on the soup, giving people a warm feeling.
It is better to cook soup with chicken and chicken rack. Remember a principle that salt and chicken will produce sodium glutamate when cooked, which is called monosodium glutamate. The more salt, the more sodium glutamate, the fresher it is. The salty kind. Too much salt is wrong, it will make it bitter. Just put 18 to 20 grams in a catty of water. This soup should contain yellow wine, green onions and ginger. Chicken powder. Put it in before cooking. Not only delicious, but also can be used to make chicken soup wonton. The smell of chicken oil, no need to put oil.
The source of fragrance is oil. Why is the oil cooked here for too long? You can try lard and you will understand. Take a sip of a bowl of noodle soup before putting oil, and then take a sip after putting a few drops of lard, and you will understand why there is a saying that makes the finishing point.
The soup tastes bad. There may be a problem with the method or the ratio.
Hello, I'm a gourmet, taking notes in the kitchen, focusing on the video production tutorial of gourmet home cooking. I'm glad to answer this question for you.
Here are two ways to make broth for your reference.
Pig Bone Soup Ingredients Pig Bone 300 g Chicken Bone 200 g Shrimp 30 g Ginger Slice 5 g Water 2000 ml
Universal soup, 2 chicken skeletons.
Six chicken feet
1 carrot
Half a white onion
water
Why does the breakfast noodle restaurant I opened use real ingredients to cook soup, but it is not fresh enough and fragrant enough? Let me tell you a true story about my family. My mother used to cook at home, but I didn't put too much pepper monosodium glutamate. My parents are old, and I have worked for many years. I can also share my troubles with my parents. I will also take the initiative to go to the kitchen to cook when I have time.
Later, I contacted the media and became a food creator. I share all kinds of food recipes with you through pictures and texts every day. Because of my work and more time, I took the initiative to contract the cooking in my kitchen. Because this is my own interest, I often go to the library to borrow various recipes and share them with you according to the cuisines on the recipes. Of course, I can also let my parents eat dishes from all over the country.
I have more opportunities to go to the kitchen, but I have a little physical problem and a little cough. I think I found many reasons. Finally, I found that when I was cooking in the kitchen, I put as little monosodium glutamate and pepper as possible, or didn't put them at all, and my cough would be much better. For physical reasons, as long as I go to the kitchen at home, I basically don't put monosodium glutamate and pepper.
In fact, I also know that besides not eating monosodium glutamate pepper at home, when eating breakfast outside, I can obviously feel the strong taste of monosodium glutamate in soup powder and noodle soup, and my throat will be uncomfortable every time I drink noodle soup;
Then, for a long time, I simply didn't go out for breakfast. After half a year, I stopped coughing slowly, and pharyngitis was much better.
Because I don't eat monosodium glutamate for a long time, eating more monosodium glutamate will make my family and I feel delicious. Once, it seemed that my father was ill. I cooked a pot of sparerib soup for him alone, thinking that my father had a bad appetite, so I added a little monosodium glutamate to this pot of sparerib soup.
I gave it to my father at dinner in the evening. My father's feedback surprised me. His evaluation is this: I haven't had such a delicious sparerib soup for half a year, so I entrusted you with the sparerib soup at home. The soup made by your mother, like the bowl you made today, is really a heaven and an earth;
Dad's evaluation made me reflect. In fact, I haven't changed the practice of sparerib soup at all, including the leg bones of the pig spine that my family likes. The only change is that I added a little monosodium glutamate. When I want to understand this factor, the delicious food provided by monosodium glutamate has brought me great shock. It was also from that day that I learned the reasons why many noodle soups outside were delicious.
Why does the breakfast noodle restaurant I opened use real ingredients to cook soup, but it is not fresh enough and fragrant enough? The puzzle encountered by the subject is different from that of stewing ribs soup at home. It's all real. When monosodium glutamate was not added, my parents felt bland when they drank soup. After an unconscious act and adding a little monosodium glutamate, this pot of sparerib soup is delicious immediately without changing the practice.
Seeing this question from the topic today reminds me of my past experience of stewing ribs soup. Because I feel it deeply, I seem to know the answer. No matter what I said, I hope you can forgive me. Then I also tell you my views and share them as follows:
1, the flavor of sparerib soup at home is mainly the meat flavor we often say. In fact, glutamic acid in ribs is at work. It is an acidic amino acid. Protein in ribs can decompose glutamic acid, and ribs are high-protein components;
We often use monosodium glutamate, also called sodium glutamate. Take ribs soup as an example. In fact, it is easy to understand that sparerib soup contains high protein, and these protein can decompose glutamic acid. We will add a proper amount of salt, that is, sodium glutamate, before drinking the soup. Although the whole process is more complicated than I explained, it can be roughly understood in the eyes of ordinary people.
The owner's breakfast noodle restaurant said that he made soup stock with real materials. Most noodle restaurants are beef noodles. Therefore, soup stock is usually made of beef bones, chicken racks and butter. The subject said that it was not fresh enough and not fragrant enough. Actually, these are two questions. Explain why it is not fresh enough first. The question is, is the old soup cooked with real materials necessarily fresh?
4. There must be various reasons for not being fresh enough, but most of them are feedback from diners. Only by comparison will they be classified as high or low. It must be that the noodle soup in other noodle restaurants is fresher. After comparison, diners will feel that the noodle soup of the host family is not fresh enough. So can the subject be improved like this? Because you are an authentic soup, you can add a little salt and monosodium glutamate appropriately, which may make your soup more delicious;
In addition, although you are the real thing, you should pay attention to the ratio of one ingredient to water when cooking soup. If there are more ingredients and less water, the boiled soup must be very thick. It must be delicious to add a little monosodium glutamate at this time, but if, on the contrary, the proportion of ingredients and water is wrong, there are fewer ingredients and too much water, then the real product can't stand being diluted by water. If there is, it is a normal phenomenon that is not fresh enough. At this time, the subject is needed.
6, of course, in terms of ingredients, in order to improve the umami taste, you can also increase the proportion of chicken rack or chicken, which can also ensure the freshness of the broth to the maximum extent;
7. The use of spices can also refresh you. I have little practice in this respect, so much I can say. The subject can ask some people in the industry what seasoning to add.
In addition, the topic said that the soup you cooked was not fragrant enough, which was related to the temperature and time of cooking. It is suggested to cook soup with big fire, and at the same time, it is necessary to increase the time of cooking soup.
9. In addition, since you are opening a noodle restaurant, you can't build a car behind closed doors. You can go out for an inspection, taste the broth cooked by other employees and taste it yourself, and you can find out the specific reasons. If we add more monosodium glutamate to make it fresh, we can feel it after eating it.
At the end of the paper, I want to say a few words. Why does the breakfast noodle restaurant I opened use authentic ingredients to cook soup, but it is not fresh enough and fragrant enough? There are mainly the following reasons.
1, the broth is not fragrant enough, which is related to the cooking temperature and time of the broth. It is suggested that the broth should be cooked with high fire, and the time for cooking the broth should be increased;
2, the use of spices can also keep fresh;
3. In order to improve the umami taste, you can also increase the proportion of chicken rack or chicken, which can also maximize the freshness of the broth;
4. However, it is necessary to pay attention to the ratio of one component to clear water. The ingredients are not only clear water, but also the boiled soup must be thick soup. It must be delicious to add monosodium glutamate at this time;
Cooking soup stock is very particular. Wash the fresh pig lungs, wrap the mouth and chicken rack with yellow fried crucian carp gauze, wash the bones after hanging water, boil the water and add the washed ingredients. When the water is about to boil, remove the floating foam and cook for about 3 hours, turn to low heat for 2 hours, and then cook the soup stock the next day after turning off the fire. I hope I can help you!
Pay attention to soup: boneless, not thick, not chicken, not duck, not fragrant, not white. When cooking soup, if it is a small fire, the soup will be clear; Stew slowly, and the soup will be very thick. Clear soup is fresher and thick soup is more fragrant.
To make noodle soup, it is recommended to choose clear soup, which is more suitable for eating noodles for breakfast and makes people more appetizing. Thick soup is not only difficult to cook, but also has low yield.
Since you are using real ingredients and the soup is not fresh, look for problems from your soup formula. The same ingredients, family practices and business practices are still very different.
Tang Xiang with special spices is usually a secret recipe, which is hard to find by yourself. Or make the umami taste good, and you will succeed.
Let me share how the soup base of a noodle restaurant is made. This shop is located in the county seat. It only cooks breakfast a day 1500 yuan, and there are four people working. Business hours are until 65,438+00: 30 in the morning.
The specialty of this shop is that the bowl is big enough, and eight side dishes, a bowl of vegetarian noodle soup and five yuan for four quail eggs are provided free of charge. Adding meat yuan is a bowl of 9 yuan.
The point is, what noodle soup is this? The soup in this shop uses three ingredients, one is bone, the other is 30 kg of meatballs, and the third is 30 kg of quail eggs.
This soup will take more than 2 hours to cook, then add meatballs and quail eggs and simmer for half an hour. The noodle soup can be used.
The fresh flavor of broth has a great relationship with the deodorization of ingredients. At present, pigs, chickens and ducks sold in the market are mostly fed with feed, and the smell is heavy, so it is very important to remove the smell.
Here is a method of cooking soup for your reference:
Ingredients: pork bone, chicken rack, duck meat.
Raw materials: onion, cooking wine
When the water is about to boil, soak the pig bones in water until the blood is completely leached, put the chicken rack and duck meat in boiling water until there is no blood, and then remove the foam and wash them. Put pork bones, chicken rack and duck meat in cold water. Boil water with scallion cooking wine. Take out the onions and leave them for a while. Add enough water at a time. Remember not to add water halfway until the soup turns white and thick.
Noodles in soup is only one aspect, and the proportion of seasonings and the making of toppings are more important. Every successful noodle restaurant must find a unique formula and keep trying to refuel!
Invite and answer!
The soup is not fresh enough and fragrant enough. That's right. The so-called fresh fragrance outside is seasoned with fresh spices. This is why the dishes we cook at home are not as delicious as those outside.
My cakes, breads and biscuits are all real materials, without any additives. On the contrary, others think that the products sold outside are better, more fragrant and more delicious. The most authentic taste of food is ignored. This is how people's taste is destroyed step by step.
Don't give up the subject, people who know how to eat will naturally understand your real material.
Don't put a single kind of bones, put cow bones and pig bones below, and put the ducks fried with onion and ginger in. This is the cooking method of Little Sheep hot pot soup base before. The finished product is soybean milk color, and you can also add a fish to refresh yourself.