duck rack, chicken rack and pig bones boil together for a little longer!
The cost of fresh chicken, fresh duck and good tube bones is relatively high, so duck rack and chicken rack are more cost-effective!
it's best not to add anything indiscriminately, whether for business or for eating by yourself, which will affect the taste and taste! Don't delude yourself into thinking that people can't eat it. Now people have a sharp mouth and can eat anything!
duck rack and chicken rack are easy to boil, and they taste delicious!
Pay attention to adding water for 8-15 hours. Try adding vinegar to ox bones and listen to what people say.
Respondent: xishuaimao-Trainee Magician Level 3 9-12 14:18
1 Use casserole for soup
2. Use tube bones. The more bone marrow, the better.
3. You can add a little milk to make it fragrant.
Respondent: Su Liubai-Magician Level 11 9-12 14:22
Cook it all the time without salt. If it is a big bone, it should take more than eight hours. If it is a fish head, it will take four or five hours.
Respondent: qqq213524-Trainee Magician Level 2 9-12 14. Actually, it's just clean miscellaneous bones. Pass the water before boiling, and you can't add salt. It seems that there is not much requirement for boiling the pot, right? This is not clear. You can add some milk to the hot pot. If you are not sure, you can put it-there seems to be a brand called Milk Soup Emperor (/f? Kz=2132656), making white soup is very good.
the secret is to put some ginger in the hot pot soup.
Respondent: sansizhou-manager level 4 9-12 15:3
Of course, it has been practiced! ! !
the longer the time, the whiter it will be
Respondent: najunwu-Tongsheng Grade 1 9-12 16:13
If you cook it with bones or chicken, the cooking time must be long.
add three-flowered egg milk. Aquatic products are available in the retail department
Respondent: eryu999-assistant level 3 9-12 16:13
Just add some condensed milk ...
Respondent: foreign bar-trainee wizard level 3 9-12 18:4
Milk in bags is healthy and delicious
Respondent: dayanhaozi-.
The cost of fresh chicken, fresh duck and good tube bones is relatively high, so duck rack and chicken rack are more cost-effective!
it's best not to add anything indiscriminately, whether for business or for eating by yourself, which will affect the taste and taste! Don't delude yourself into thinking that people can't eat it. Now people have a sharp mouth and can eat anything!
duck rack and chicken rack are easy to boil, and they taste delicious!
Respondent: leeann912-Juren Level 5 9-14 19:48
Put some paint
Respondent: wanghuei724-Probation Level 1 9-15 :31
Chongqing Food Industry Research Institute was established in 1959, which is a company with overseas students as the technical backbone and engaged in food technology research and research. Now there are: food chemistry laboratory, food technology laboratory, food flavor tasting laboratory, food safety technology laboratory, food microbiology laboratory, food quality standard room, pilot workshop and production factory. At present, it is undertaking scientific research and development projects of the Ministry of Agriculture, Chongqing Science and Technology Commission and many enterprises, and has extensive cooperative relations with universities and research institutes at home and abroad.
On the basis of summarizing all kinds of soups, the series products of Milk Soup Emperor developed by me make full use of the achievements of modern food science and technology, and are refined by boiling and concentrating fresh animal meat and bones with traditional techniques, and then applying technologies such as enzymatic hydrolysis and microencapsulation. The product has the following remarkable characteristics:
1. Color: The soup made of this product is white and thick in appearance, which completely meets the standard of milk soup.
2. fragrance: it has a strong cooking fragrance and strong durability.
3. Taste: It has a full-bodied broth flavor, mellow and natural umami flavor, strong meat flavor, and has a strong coordination effect with other umami agents such as chicken essence and monosodium glutamate.
4. Rinse resistance: This product has strong rinse resistance and is suitable for scalding raw cattle, mutton and various vegetables.
5. Use cost: The use cost of this product is low, only about 1/2 of that of traditional decoction.
optimal dosage: .5-1% of boiling water for brewing. It is better to use it with grease corresponding to the soup.
With the rapid development of the catering industry, it has become an inevitable trend that the soup is gradually developed from the original manual cooking to the separation from the kitchen, and it has officially developed towards the industrialization of factory production. I believe that our products will help you achieve greater development in standardized and intensive production of catering.
Q&A of Milk Soup Emperor
1. Is there any difference between Milk Soup Emperor and Chicken Essence?
Nai Tang Huang is made of fresh animal meat and bone, refined by modern food science and technology, and its main components are animal protein, flavor-presenting amino acids and fat, etc. Moreover, because the soup is thoroughly boiled, the flavor-presenting factors that were originally difficult to release are also in the bone soup, and the taste is better than that of the traditional soup. Chicken essence is made by blending, and its main components are salt (4%), monosodium glutamate (35%) (see *), sugar and so on. The milk soup emperor mainly cooks soup instead of himself, and makes the bottom taste to increase the meat flavor and pure thickness, making up for the shortcomings that the umami taste of monosodium glutamate and chicken essence is too monotonous. Chicken essence mainly adjusts the taste to increase the umami taste.
* According to SB/T1371-23 "Industry Standard for Chicken Seasoning", July 1, 24
2. What industries can Milk Soup King be used in?
Milk Soup King can be used in any industry that needs to cook soup, such as hot pot, soup pot, rice noodles, noodles, bone soup for Chinese food, and instant soup for fast food.
3. why do you want to use the milk soup emperor instead of the traditional soup?
There are several problems faced by traditional soup: the quality of purchased raw materials is unstable; Aotang takes a long time, and the process is difficult to ensure unity; Aotang fuel is polluted if it uses coal, and the cost is too high if it uses gas. When there are too many customers, it is difficult to meet the needs of boiling soup, which affects the stability of quality; For chain catering, it seriously affects the perfection of its standardization.
4. Will the milk soup emperor affect the characteristics of your company's soup?
Like the traditional bone soup, Milk Soup King only provides the bottom flavor, which increases the mellow and natural flavor of the dishes, and has a coordinating and sublimating effect on chicken essence and monosodium glutamate, so Milk Soup King will not affect the unique flavor of your company's soup.
5. How to use Milk Soup King in different industries? (See the table below)
The usage, dosage and effect of catering categories and the difference between them and possible substitutes at present
Hot pot (red soup) Take 1 kg of this product and dissolve it in 2 kg of boiling water, and add it to the hot pot as needed. .5% chicken essence water can only increase the monotonous flavor, while milk soup can coordinate the flavor of chicken essence, increase the mellow taste and cooking resistance, and make the hot pot more delicious.
soup pot (including white soup hot pot): dissolve 1kg of this product in 1kg of boiling water, then add 1kg of lard or chicken oil (lard or chicken oil is best boiled in water), add a little salt and chicken essence as needed, and wait in the hot pot, and directly put it in the pot to heat and rinse the dishes without heating. 1% chicken essence water can only increase the monotonous flavor, while milk soup can coordinate the flavor of chicken essence, increase the mellow taste and cooking resistance, and make the hot pot more delicious. For white, a lot of light milk or milk powder is added, but this kind of substance has no fresh taste and fragrance, and it is not resistant to cooking, and it becomes clear soup in a few minutes, and there will be a lot of foam.
Take 1kg of noodles (including rice noodles) and dissolve it in 2kg of boiling water, and add it to the noodle bowl as needed without heating. .5% According to the relevant food science, bone soup must reach a certain concentration to have seasoning and other effects. Practice shows that the soup boiled with 1 kilograms of water less than 3 kilograms of bones has almost no seasoning and other effects, and the practice of boiling a small amount of bones for many days can only be an illusion of soup, which has no practical significance.
for fast food, take 1kg of this product and dissolve it in 2kg of boiling water, then add 1kg of lard or chicken oil (lard or chicken oil is best boiled in water), add a little salt, chicken essence and chopped green onion as needed, and add vegetables to the soup, and eat them directly in the soup bowl without heating. .5% chicken essence water can only increase the monotonous umami taste, while milk soup can coordinate the umami taste of chicken essence and increase the mellow taste and meat taste.
about 1 grams of this product is directly added to each soup of Chinese food. After dissolution, 1 grams of chicken oil or lard, high-grade chicken powder and corresponding dishes must be added. 1% increases the white color and taste, making the soup more mellow and fleshy. The actual comprehensive cost is lower than that of three flowers and light milk.
Respondent: Cat-Assistant Level 2 who understands people's hearts 9-15 19:53
Hot pot with porridge
Porridge-Sichuan people call it porridge, and making hot pot soup with porridge is the hot pot with porridge, which is named after the ingredients. It is a popular new hot pot in Sichuan this year. The way to eat is to light a hot dish and eat it. It is characterized by light and delicious food, the combination of dishes and staple food, diverse dishes and economical benefits. Its prospects should be divided into local areas. The taste type is light.
Shunde cuisine has always been famous all over the world, and most of the famous Guangdong dishes and chefs come from it. Only after tasting it in person can we understand why-even simple food can be cooked with unique flavor.
Walking on the streets of Guangzhou, porridge signs can be seen everywhere in front of large and small restaurants: juice porridge, vegetable porridge, chicken porridge, assorted porridge, and so on. In this strong forest, Shunde porridge can still be killed with distinctive personality, which is amazing among diners. The earliest porridge to make the bottom of the pot was Shunde Wumi porridge, which was killed in Tianhe North, Guangzhou. There were no rice grains in the porridge, but it had a certain consistency. The disadvantage was that the fire was easy to paste the bottom. Recently, the newly opened "Xiang Yue Xiang Companion" near the District Zhuang Interchange, with the signature Xiang Companion porridge as the bottom of hot pot, has a special fragrance at the entrance.
Xiangban porridge is managed by a group of senior porridge masters in Shunde. On the occasion of boiling, the waiter served a pot of milky white and transparent porridge, but carefully picked it up but did not see the rice. Although the appearance is simple, the content is by no means simple. The fragrant porridge is made of special fragrant rice, which is lightly ground, so that the rice grains are broken into two or three petals, then rinsed, then mixed with oil and salt, marinated for a while and then boiled in a big tile pot. When a pot of porridge is cooked until the water and rice blend, the porridge water will roll away like a chrysanthemum and turn from the inside out layer by layer. At this time, the porridge water scooped up from the flower heart is porridge clear, that is, the essence of porridge. Take a bite, sweet and soft, smooth as soup. The bottom of the porridge, which has absorbed all kinds of delicious essence, is thick, white and fragrant.
remove the porridge base and replace it with a pot of fragrant chicken. This is no ordinary chicken. It has been raised for at least 3 years. It has been stewed in the kitchen for a while before serving, and then simmered carefully after serving it. It is mixed with all kinds of materials, such as eel slices, shredded ginger and garlic, which give off a lingering fragrance. When the soup completely penetrates into the chicken, it is mellow and rich.
bottom rinse time
different sauces take different time to cook. Fish slices and eel slices can be dipped in water slightly, while pork balls need to be cooked carefully for a few minutes and dipped in sauce to add icing on the cake. This is a long and pleasant process. Three or five friends sit around a stove, and from time to time, they explore a small spoon to distinguish the heat, which is enjoyable. The bottom of the porridge has been rinsed for a long time and gradually thickens. At this time, you can take a breath and try the braised pot for a change.
features of porridge bottom
The biggest feature of Shunde Xiangban porridge is that it includes all kinds of dishes that can be rinsed, such as moving, planting, flying and diving. And the rinse material is carefully made. The seemingly simple pork balls bite off the crisp and smooth teeth in one bite. It turns out that this pork ball is not stirred by a machine, but is made entirely by hand. A large piece of pork is chopped, violently beaten and squeezed, accompanied by horseshoes and mushrooms, which are sweet and delicious.
The legendary practice is as follows:
1. Grind the new rice into two or three pieces, mix well with oil and salt, and marinate for a while.
2. Boil the salted broken rice in a thick earthen pot.
3. When the porridge rolls away like a chrysanthemum pattern and the porridge water turns from the inside out layer by layer, scoop the porridge water from the flower heart to make the hot pot soup base.
In addition, it is said that the hot pot with porridge bottom pays attention to the order of rinsing vegetables, that is, rinse seafood first, then meat and vegetables.
The methods of porridge bottom are different from family to family. Only some relevant information can be provided.
The rice used in porridge bottom is carefully prepared by boiling the first-class good rice for several hours and then adding the exclusive secret recipe. This kind of rice will not stick to the pot no matter how it is boiled, and the temperature of the sticky porridge bottom is extremely high, so the side dishes will be cooked in a while. Porridge hot pot tastes tender, smooth and refreshing, and it is light and does not get angry. It can also nourish the liver and kidney, spleen and heart.
1. Cooking the porridge base. The famous Guangdong broth was combined with porridge to cook the porridge base (porridge) special for scalding hot pot. This porridge is different from what we usually see-it is yellowish in color and slightly sticky.
2. A hot pot shop with porridge bottom located in Luming Literature Restaurant on Luhu Road, which is known as "smooth and fragrant, and does not stick to the bottom of the pot". According to the master, the delicacy at the bottom of porridge is absolutely related to the rice varieties, so they chose three kinds of soup with more than new rice, and the selection of rice varieties and the proportion of rice varieties were all tested. The utensils for making hot pot are made of high-density and high-temperature resistant ceramic cauldrons, which are not easy to stick to the bottom. With all these stresses, delicious food is guaranteed.
(Ask someone to ask the master, the porridge bottom is about: Yao Zhu, fish bone and pig bone simmer for several hours)
3. The "porridge water shop" hot pot restaurant in Daliang, Shunde, is run by the most popular hot pot chef in Shunde. This pot bottom is only porridge bottom, but there are no rice grains in the porridge bottom. The porridge bottom is light and fragrant, smooth and does not stick to the pot bottom. Shellfish and seafood are put in the porridge bottom hot pot first. This cooking method has been extended to the dining room, where the East Star Spot is burned with porridge water, and the fresh oysters are soaked with porridge ... < P > 4. The casserole porridge made by Zhenweifang midnight snack: hot pot with porridge bottom, which is cooked with coarse rice from Northeast China and local glutinous rice, is particularly smooth and delicious, and is added with red dates and shredded ginger, which helps to increase the sweetness and eliminate the fishy smell, and everything is delicious when boiled.
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The practice of hot pot with porridge bottom
This practice was trial-produced at home after I ate it occasionally. 1. Cook rice porridge in the pot for a long time first, and it is better
2. Remove the rice from the sticky rice porridge and keep it for use. Leave the remaining rice soup for washing the bottom of the pot.
3. Use seafood sauce and soy sauce (preferably seafood sauce). Save the vegetarian food for the last
5. When the food is almost eaten, you can put the fished rice into the pot, add chopped vegetables, add salt and monosodium glutamate or chicken essence to taste, and then you can drink fragrant porridge.
Hot pot with porridge bottom
Wipe the bottom of the pot with ginger first to prevent it from sticking to the pot; Put the scoured rice into the pot, add water, and make it according to the proportion of gruel (the key is to make rice soup); After the pot is boiled, you can start to rinse things (the things rinsed with rice soup can keep the food fresh and tender to the greatest extent), and put a little salt first (not too much, it will become more and more salty later)