How to hang soup and broth! ! (Complete Works) The practice of soup! ! (Complete Works) (1) To keep the broth fresh, it should be noted that the water needs to be boiled before adding the soup. The temperature during cooking does not need to be too high. If there are impurities on it, remove them frequently, cook them and filter them. Beef soup material: a. Material 1. Pepper granules 20g 2. Kaempferia kaempferia 5g 3. 5 grams of licorice. Fennel 5g 5. Chenpi 10g 6. Cinnamon 15g 7. Amomum tsaoko 5g 8. Clove 5g B. Material 1. Butter 65438+. 4 chives, 500g. Black lobster sauce100g 5. Soybeans 1 00g C. Material1. Beef 25000 mg 2. Bovine hind leg bone 10000mg 3. Carrots 2000 grams 4. White radish 2000mg 5. Onion 100g. 438+000 kg D. Seasoning 1. Liquor1200g 2. Half a bottle of soy sauce 3. Refined flour100g. 200 grams of sugar. Beef soup 1 00g production technology:1. 2. Cut the onion and beef into 5x3cm pieces. 3. Boil beef and beef bones in boiling water for 2 minutes, and pick them up. 4. Put the butter in a hot pot, slowly fry until golden brown, and remove the oil residue. 5. Add star anise and onion to butter and stir-fry. Add black and yellow fermented beans and cook for five minutes. 6. Boil 100 kg of water+1+halogen bag +5. Boil the seasoning to remove impurities and foam, cover the pot and stew for one and a half minutes. 7. Pick up the beef and cook for another 30 minutes. Pick up all the seasonings and weigh them to see if they are 100 kg, but there is not enough water. 8. Boil for 65438 00 minutes and filter to obtain beef soup (II). Bone soup). Bone soup material (100 kg). A. material 1. Pig bone 8000g 2 Giant bone 2000g 3 500 grams of raw leek. Ginger slices 100g 5. Garlic 100g 6. Carrots 2000g 7. White radish 2000g 8. Onion100g. Water 100 kg B. Seasoning 1. Liquor1200g 2. Polished rice 100 g 3 200 grams of sugar. Cooking technology of bone soup: 1, the size of a pig. 2. Boil 100 kg of water+all A.B. seasonings, simmer, remove impurities and foam, and cover the pot for one and a half minutes. 3. Pick up pig bones and catfish bones and cook for another 30 minutes. Pick up all the ingredients and weigh them to see if they are 100kg, and add water to make up. 4. Boil for 10 min, and filter to obtain bone soup (III. Seafood soup) Seafood soup (100 kg). A. material 1. Marinated kelp 1000g. 2. 250 grams of wood strips. 3. 500 grams of raw leeks. 4. Ginger slices 100g. 5. Garlic 100g. 6. Carrots 1500g. 7. White radish 1500g. 50g pepper granules 10. 50g of dried shrimps 1 1. 100 kg of water B. Seasoning liquid 1000 g of seafood powder 100 g of sugar 200 g of seafood soup production process: 100 g. 2. Boil 100 kg of water, put it into the sea with slow fire, remove impurities and foam, and cover the pot for one and a half minutes. 3. add all the seasoning materials of a.b. and cook for another 30 minutes. Pick up all the ingredients and weigh them. Is it enough 100 kg? 4. Boil for 65438+/-00 minutes, and filter to obtain seafood broth (4. Fish soup) and fish soup (100 kg). A. material 1. 8000 grams of salamander bone 2. 500g of raw leek. Ginger slices 100g 4. Garlic 50g 5. 500 grams of carrots. Radish 500g 8. Onion 200g 9. Pepper grains 50g 10. Water 65438. 8+0000g salamander powder 1 00g sugar 200g salamander bone soup production process:1,wash salamander bone, especially remove the internal organs stuck to the skeleton, and filter out with hot water for five minutes. 2. Boil 100 kg of water. Simmer gently, remove impurities and foam, cover the pot and simmer for one and a half minutes. 3. add all the seasoning materials of a.b. and cook for another 30 minutes. Pick up all the ingredients and weigh them. Is it enough 100 kg? 4. Boil for10min, and filter to obtain the final broth (100 kg). : a. material 1. Old mother salamander 8000g 2 Jinhua ham 150g 3. Scallop 80g 2. 500g of raw leek. Ginger slices 100g 4. Garlic 50g 5. 500 grams of carrots. 500 grams of white radish. 200 grams of onion. 0. Water100 kg b. Seasoning liquid 1000 g sugar 100 g Processing technology of the ultimate fresh meat soup: stock.com/518239.html1,wash the old salamander, especially the internal organs stuck on the skeleton, and roast it with fire. 2. Boil 100 kg of water, add salamander, Jinhua ham and scallop, remove impurities and foam, cover the pot and cook for one and a half minutes. 3. add all the seasoning materials of a.b. and cook for another 30 minutes. Pick up all the ingredients and weigh them. Is it enough 100 kg? 4. Boil for 10 minute and filter to get the final broth.

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