1, ready to cook soup pot, pot add 50 pounds of water, under the cow bone two (bought back in the market, in advance, plus water soak) high heat boil, cold system i45 degrees or so, under the powdered milk (whole milk powder) 300 grams, to be dissolved in the powdered milk (playing a small circle, stirring in one direction, do not have a regular stirring), add 220 grams of sugar, salt 170 grams, 150 grams of chicken essence, 30 grams of MSG, 50 grams of onion, 50 grams of ginger, put it in together, with the use of a small circle, and then stirred to a direction, not regular stirring). grams, 150 grams of chicken essence, 30 grams of monosodium glutamate (MSG), 50 grams of green onion, 50 grams of ginger, and put them in together, and boil over high heat. Beat away the floating foam on top.
2, such as soup boiling, turn off the fire, and then add the base material natural dissolution, such as the base material is dissolved, with a strainer to the base material residue and onion and ginger, etc. Fish out. Avoid soup dishes with residue affect the appearance and taste.
3, if there are no guests for a long time, you can turn off the fire, but to maintain the temperature of the soup, if the taste of the soup becomes salty, dark, unscented, not thick, you can take 50 grams of powdered milk diluted with warm water and poured into the pot to ensure that the taste. And color
4, do the best to split two pots of soup: one for scalding vegetables, another for adding soup. Scalded vegetables for a long time soup color darkened, the taste is not the beginning of the taste, so divided into two pots, both to ensure consistent taste, but also to ensure that the color of the soup. (If you want to simple can also be boiled in water, the last addition of soup, the taste is not too much difference)
5, note that the pot does not need to be heated to add soup, such as the soup temperature is low, open fire and heat can be turned off after the fire. Can not be heated all the time, affecting the soup color and flavor.
6, hot vegetables when it is recommended to use a small pot, small pot flavor can remain unchanged for a day, save soup, easy to operate. The above mentioned ratio, all need to weigh, to ensure the standardization of taste.
2, soup ratio
Water; 50 pounds, base; 850 grams, skim milk powder; 300 grams, rock sugar; 220 grams, salt; 170 grams, 150 grams of chicken essence. MSG; 100 grams . Onion; 50 grams, ginger; 50 grams
3, the role of ingredients
base: salty, fragrant, concentration, slightly numb, slightly spicy, color
milk powder: fragrance, fresh, concentration
chicken essence: fresh, salty (put more than will be bitter)
Monosodium glutamate: fresh (put more than sour)
4, hot vegetables and seasoning
1, hot vegetables: use the hot basket, the balls at the bottom, followed in order by noodles, noodles, vegetables.
2, shake off the soup, out of the pot, after the bottom of the bowl put a spoonful of garlic, a spoonful of sesame sauce, a little chicken, pour into the hot dishes, add the soup in the soup pot can be. (Hot vegetables soup do not join)
3, according to customer requirements, if not spicy on the soup pot of red oil skimming.
4, sesame sauce: the ratio of peanut butter and sesame sauce is 3:1, a small amount of oyster sauce, salt, dilute with water and mix well.
5, garlic puree: garlic and water ratio of 1:3, with a garlic beater or cooking machine broken with a little sesame oil can be.
6, pepper oil: the market has a whole bottle for sale.