We all know that stock is a relatively common soup. Many restaurants and noodle shops use stock to make delicacies and snacks. It is delicious and popular among people. Some people also make it at home. The soup stock, however, is not as good as the one in the restaurant. So what should be added to make the soup thicker and whiter? Let’s take a closer look below! What should I add to the stock to make it richer? Add chicken

There are too many ingredients to add to a pot of stock. The final choice of food depends on the cost. Generally speaking, it can be summed up in one sentence: the stock will not be fresh without chicken. It’s not thick without bones, it’s not fragrant without duck, it’s not thick without skin. Using chicken is one of the keys to a mellow soup. In addition to using fresh chicken to enhance the freshness, some good stock will also add Jinhua ham and dried fish to make the soup taste very fresh and fragrant. It is mellow, but the cost is high, so it is only used in higher-end dishes. If it is a noodle shop's stock, old hens or chicken bones are enough. Adding tube bones

You can choose to use the part of the tube bone to cook, because the tube bones contain a large amount of bone marrow, and the protein particles in the bone marrow will undergo an emulsification process over a long period of time, and the particles will Mixed with the soup, the soup will become aromatic and thick. If it is stewed beef bone soup, you can also mix it with some butter to achieve a thicker and whiter effect. Increase the fire

It is very important to make the soup thick. To control the heat, one sentence can be summed up: "High fire will make thick soup, low fire will make clear soup". If you are making soup, you must turn it over. If you cook it for a long time, the taste of the soup will be stronger. If you cook it in a slightly boiling state, the rich effect will not be achieved no matter how long the time is. Therefore, the soup is divided into clear soup and thick soup. , control the fire to cook according to your own needs. A simple method of making soup stock

Ingredients: pork bones (tube bones are best), ginger, green onions, milk powder

Production process:

1 . Select pork ribs, rinse them with blood and blanch them first. After the water boils, take them out and wash them with warm water.

2. Add water again, add a few slices of ginger and green onions. You must add enough water at once, because the most taboo thing about making soup is to add water in the middle. Even if you have to add it, you can only add boiling water, not cold water. Not only does it destroy nutrients, but it also affects the color of the final soup that is not thick enough or white enough.

3. If you want the soup to be thick and white enough, you need to keep the fire slightly larger and in a boiling and rolling state. There is a saying in the industry that "a high fire will make a thick soup, a low fire will make a clear soup."

4. After the water boils, you can also add a small amount of milk powder into it and stir quickly evenly. What are the techniques for making soup stock?

Three tips for making soup stock:

1. Add enough water at one time, do not add more halfway.

2. Maintain a continuous high temperature and simmer over low heat, which is completely unsuitable for bone broth.

3. It is best not to add any seasonings in the middle, cover the lid, and cook directly at the end.