To keep the soup fresh, it should be noted that the water needs to be boiled before adding the soup material. The temperature does not need to be too high during the cooking process, and the impurities on it should be removed all the time, and then filtered after cooking.

Beef raw materials:

A. material: 1. 20 grams of pepper, 2. Anemarrhena rhizome 5 grams, 3. 5 grams of licorice, 4. Fennel 5 grams, 6. Dried tangerine peel10g, 6 pieces. 15g cinnamon, 7. 5 grams of Amomum tsao-ko, 8. 5 grams of cloves.

B material: 1. Butter 1000g 2. Octagonal 20 grams 3. 50 grams of raw leek. Black lobster sauce 100g 5. Yellow lobster sauce100g.

C. material: 1. 25,000 grams of beef. Bovine hind leg bone10000 g.3. Carrots 2000 g.4. White radish 2000 g.5. Onion1500g.6. 500 grams of tomatoes. Water 100 kg.

D. seasoning: 1. Liquor 1200g 2. Half a bottle of soy sauce 3. Chicken essence powder 100g 4. 200 grams of sugar. _ 100g。

Second, big bone soup

Bone soup material (100kg):

A. material: 1. Pig bone 8000g g. 2000 grams of chicken bones. 3. 500 grams of raw leeks. 4. Ginger slices 100g. 5. Garlic 100g. 6. 2000 grams of carrots. 7. 2000 grams of white radish. 8. Onion 1500g. 9.

B. seasoning: 1. Liquor 1200g 2. Chicken essence powder 100g 3. 200 grams of sugar. _ 100g。

The making process of bone soup:

1, pork bones and chicken bones are blanched in boiling water for 2 minutes and fished out.

2. Boil 100 kg of water, boil all the A.B. seasonings, remove impurities and foam, cover the pot and stew for one and a half minutes.

3. Pick up the pig bones and chicken bones and cook for another 30 minutes. Pick up all the ingredients and weigh them to see if they are 100 kg. If they are not enough, add water to make up.

4. Boil for 10 minute, and filter to obtain bone soup.

Third, seafood soup.

Seafood raw materials (100kg):

A. material: 1. Marinated kelp 1000g. 2. 250 grams of wood strips. 3. 500 grams of raw leeks. 4. Ginger slices 100g. 5. Garlic 100g. 6. Carrots 1500g. 7. White radish100g.

B seasoning: liquor 1000g seafood powder 100g sugar 200g _ 100g.

Preparation process of seafood stock soup;

1. soak kelp overnight, wash and filter, and take it out.

2. Boil 100 kg of water, put it into the sea with slow fire, remove impurities and foam, and cover the pot for one and a half minutes.

3. add all the seasoning materials of a.b. and cook for another 30 minutes. Pick up all the ingredients and weigh them. Is it enough 100 kg?

4. Boil for 65438 00 minutes and filter to obtain the original seafood soup.

Fourth, chicken bone soup.

Chicken bone soup material (100kg):

A. material: 1. Chicken bone 8000g g. 2. 500 grams of raw leeks. 3. Ginger slices 100g. 4. Garlic 50g. 5. 500g carrots. 7. 500 grams of white radish. 8. 200 grams of onion. 9. Pepper 50g. 10. Water 100.

B seasoning: liquor 1000g chicken powder 100g sugar 200g _ 100g.

Processing technology of fresh chicken bone soup;

1. Wash the chicken bones, especially remove the internal organs stuck to the skeleton, cook them in hot water for five minutes, and filter them out.

2. Boil 100 kg of water, add chicken bones to simmer, remove impurities and foam, cover the pot and stew for one and a half minutes.

3. add all the seasoning materials of a.b. and cook for another 30 minutes. Pick up all the ingredients and weigh them. Is it enough 100 kg?

4. Boil for 10 minute, and filter to obtain chicken bone soup.

Five, the ultimate soup

Extreme stock material (100kg):

A. material: 1. 8000 grams of old hen 2. Jinhua ham 150g 3. Scallop 80g 2. 500g of raw leek. Ginger slices 100g 4. Garlic 50g 5. 500 grams of carrots. 500 grams of white radish. 200 grams of onion. Pepper granules.

B. Seasoning: liquor 1000g sugar 100g _ 100g.

The making process of the ultimate fresh original soup;

1. Wash the old hen, especially remove the internal organs stuck to the skeleton, boil it in hot water for five minutes, filter it and take it out.

2. Boil 100 kg of water, add old hen, Jinhua ham and scallop, remove impurities and foam, cover the pot and cook for one and a half minutes.

3. add all the seasoning materials of a.b. and cook for another 30 minutes. Pick up all the ingredients and weigh them. Is it enough 100 kg?

4. Cook again for 10 minute, and filter to get the final broth. ?