The soup is a common food, but also can be said to be a seasoning we often use. Many dishes are cooked to soup base to enhance the taste, we commonly have three kinds of soup, 1. pork bone soup 2. beef bone soup 3. stewed chicken soup, common soup boiling method.

One, pork bone soup

The way to make soup: pork bone soup

Pork bone soup practice steps: 1. boiling water into the pork bones, boiling to remove blood and impurities; 2. will boil the pork bone fishing up rinse, put into the pot and then add the ginger, carrots, onions; 3. will be the second step of the high heat to cook roll with the oil net fishing up impurities, turn to medium-low heat to simmer into the soup.

Note: Boil pork bones in boiling water for 5 minutes to cook out impurities and blood, pour off all the broth. Cooked pork bone with tap water rinse, all into the pot, add onion, ginger, wine, water together slowly simmering that is into the pig bone soup.

Two, beef bone soup

Soup method: beef bone soup

Materials: 1500g of beef bones, 300g of onions, 400g of corn, 200g of ginger, 1 cup of rice wine, 6000ml of water

Steps of the practice of beef bone soup: 1. Beef bones cleaned, put into boiling water to remove the blood; 2. Fish practice 1 of the pig bone, and To water rinse up clean spare; 3. corn washed stripped leaves; ginger washed sliced, spare; 4. will practice 2 of the cow bone, practice 3 of the corn, ginger and all seasonings into the pot to boil; 5. turn to medium-low heat continue to simmer for about 40 minutes, filtering materials, fishing in addition to the froth to take the broth can be.

Three, stewed chicken soup

Stewed chicken soup method: stewed chicken soup

Materials: chicken skeleton 1200g, onion 1, carrot 2, water 6000ml

Stewed chicken soup practice:

1. chicken skeleton bone into the boiling water after boiling and rinsing standby, will be the onion and carrots cut into cubes (do not cut too small to avoid the boiling of The onions and carrots cut into pieces (do not cut too small pieces to avoid the boiling of too soft and rotten separation); 2. Add 6000 ml of water, the cleaned chicken bones into the high heat boiling, skimming foam; 3. Add onions, carrots and bring to a boil and then turn to a low fire simmering for about 2 hours. 4. Turn off the heat and filter, only chicken broth, cooling that is into the stewed chicken broth. It can be stored in a sealed chain-link bag for freezing.

Summary: there are many ways to simmer the soup, not set in stone, in order to delicious we can also be improved in the simmering process. What is the use of everyone boiling stock? For catering or home-made? If used for catering, the above method may be more time-consuming and costly, then for the restaurant, how to simmer the soup is more fresh and fragrant and cost savings? Catering industry to make soup, soup seasoning (soup pot) has obvious advantages, open catering stores need soup choose soup seasoning is a good choice.