50g of angelica, 50g of banksia rose, 50g of kaempferia kaempferia, 50g of cardamom, 50g of white mustard seed, 40g of galangal, 40g of ginger, 40g of biba, 50g of Alpinia oxyphylla, 40g of Amomum villosum, 30g of angelica dahurica and 30g of dried tangerine peel? Is this 100 Jin? Material packaging is changed every three days.

Production and preservation of family soup base

The so-called soup stock? Do you mean the soup stewed with poultry meat that has been used for many years? The longer it takes? The richer the nutrients and aromatic substances? The better the cooked meat tastes. "If you want to roast chicken? "Eight Seasonings and Soup Stock"-This is the ancestral "cross formula" of LAY roast chicken in Daokou, Henan Province with a history of 300 years. It can be seen that its products are famous at home and abroad? It has a lot to do with "soup stock". With the popularity of refrigerators today? Every family will make this soup. The specific method is as follows? Any soup stock is accumulated over time? And it all started with the first pot of soup? Homemade soup stock is no exception. First pot of soup? Is it chicken stew, ribs or pork soup? Besides the main ingredients? Spices such as Zanthoxylum bungeanum, aniseed, pepper, cinnamon, Amomum villosum, beans, clove, dried tangerine peel, Amomum tsaoko, fennel, kaempferia kaempferia, cinnamon, fresh ginger, salt and sugar should also be added. It is best not to add onions, garlic, soy sauce, brown sugar and other seasonings? So as to facilitate the preservation of the soup. Can the varieties of the above seasonings be determined according to the market situation? Aren't they all indispensable? But the commonly used spices should account for more than half. The amount of seasoning depends on the amount of main ingredients. Just like a normal stew. Seasonings that are not easy to pick out should be wrapped in gauze. Cut the main ingredients into small pieces and wash them? Put it in the pot? With seasoning? Add water (slightly more than normal)? After the main ingredients are cooked? Take out the meat and eat it? Picking spices? The soup obtained by removing impurities is the "ancestor" of the "old soup". Put the soup in an enamel jar? Cool and store in the refrigerator. The second time you stewed chicken or ribs? Take it out and pour it in the pot? Add the main ingredients and the above seasonings (the dosage is halved)? Add the right amount of water (the amount of water depends on the amount of soup stock? But the total amount is slightly more than the normal amount). After stewing the main ingredients? Just cook the soup according to the previous method. So repeatedly? You can get "soup stock". Can this old soup be used to stew meat? Can you stew chicken, too After repeated use? The stew tastes good? And the stewed chicken smells good? Stewed meat tastes like chicken? That's great. How much soup stock does the family keep according to the population? 500-1000g of soup stock each time. When preserving the old soup? Must the impurities in the soup be removed? Cool thoroughly and put in the refrigerator. Is it best to use large enamel cups for containers? Ensure that the soup does not react chemically with the container. The container should have a lid, right? Put a plastic bag outside? Put it in the refrigerator? It won't break in five days. Like eating chicken stew or stew once a week? There is no need to boil the broth for disinfection. If the soup stock is not used for a long time? Can it be kept in the refrigerator for three weeks? Otherwise, it can only be preserved after boiling and disinfection.