Before we begin to explain the production of beef bone soup, we should first talk about several key factors that affect the taste of beef bone soup.
First, the choice of raw materials for making beef bone soup.
If you want to make beef bone soup with fresh flavor, the most important thing is the choice of beef bone. Generally, the calculation of making soup is beef bone.
There are two kinds of beef sticks, one is fresh beef sticks, and the other is frozen beef sticks. These two different raw materials have a great influence on the taste of beef stick soup. If it is made of fresh beef sticks, the soup is usually very fresh and fragrant. If it is frozen beef sticks, it has a great smell, except for the smell of beef itself.
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Therefore, it is suggested to choose fresh beef bone for cooking broth.
Second, how to get rid of the peculiar smell on the ox bone.
Removing the odor on the beef bone depends on whether you use fresh beef bone or frozen beef bone. If you use fresh beef bone, adding some onion ginger and putting some spices in the production process can effectively remove the smell on the beef bone.
If the frozen bone is selected, it should be handled carefully, because a pot of broth will be destroyed if the whole bone is not good. The frozen bone needs to be put with more green onions and ginger, and some spices, which can not only remove the smell of beef bone itself, but also remove some peculiar smell and odor.
Moreover, no matter what kind of raw materials are selected, they have to go through the soaking process, which will be explained in detail below the article, so I won't say much here.
As for the spices put in the soup stock, not only should they be put according to the amount of the soup, but also the proportion of spices should be appropriately increased or decreased according to the freshness of beef bones. The following will give a formula proportion of spices.
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Spices of Bovine Bones Soup and Pretreatment of Bones
Pre-treatment of bovine bone
Before boiling the stock, the beef stock should be cut off, and it is better to divide it into sections, so that it is easier to melt the bone marrow in the stock and make the stock full of flavor.
Before the broth is boiled, the ox bone needs to be soaked in water, that is, the ox bone is soaked in clear water for several hours. The purpose of soaking in water is to remove the blood on the ox bone and at the same time remove the dirty things on the ox bone. If the water becomes turbid, that is, it is too red with blood, it is best to change the water several times.
Soaking treatment of spices
Spices need to be soaked in warm water for a period of time before use. The soaked spices can effectively remove the dirt on the spices, and at the same time, they can also remove the bitterness and medicinal taste on the spices. If the spices not soaked in water are added to the broth, it will easily affect the taste and color of the broth.
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Preparation of beef bone soup
Raw materials of broth;
Beef bones, green onions, ginger, and spice bags. Remember not to put garlic in the soup.
Production process;
1, put the ox bone soaked in water into a cold water pot and cook it with strong fire.
2. After the pot is boiled, remove the floating foam from the soup, and be sure to clean it up.
3. Add green onions. Ginger suggests that it is best to put the whole green onions here. Don't cut them into small pieces or slices, which is difficult to take out. If you put the whole ginger, you need to crack it or cut it into larger slices.
4. Add the soaked spice bag. At this time, note that the spice bag is not always cooked in the pot. The cooking time of the spice bag is determined according to the amount of soup you cook and the freshness of the selected bone. It takes about half an hour to cook.
Prompt; Spice packets should not be boiled in the pot for a long time, otherwise it will affect the color and taste of the stock.
The above is the production process of beef bone soup. The production process of beef bone soup is very simple, just pay attention to a few points. Cooking soup needs to remove the foam, and at the same time, the cooking time of spice package. These two points are well done, and the raw materials are pre-treated, so the boiled soup is full of fresh flavor. The following is the proportion of spice formula needed for cooking soup.
Proportion of spice formula for boiling beef bone soup
Dahongpao 10% Amomum tsaoko 5%
Vanilla 5% Amomum tsaoko 5%
Alpinia officinarum 20% white buckle 5%
Alpinia katsumadai 5% fennel 15%
Pepper 10% ginger skin 20%
Prompt; The above proportion of spices is to add the spices of beef bone soup, and the formula of spices for cooking soup does not need specific grams, because as mentioned above, there are many variables in the production of soup, and these variables are the main factors that affect the taste of soup, so the spices to be added should be based on the freshness of beef bone you choose and the ratio of beef bone to water for making soup, and the spices should be added in proportion when using soup.
How to use the perfume formula;
The use of this spice formula is to prepare all these spices in proportion, then mix them together and mix them evenly, and then crush them into coarse materials. When cooking broth, you only need to put some of these coarse materials properly, and you don't need to catch each spice. Remember that spices must be packed in spice bags, and don't put them into the soup.