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How do you make stock? Which bones are inexpensive and flavorful?

To make a rich and flavorful pork bone broth at a low cost, I would recommend using pig's head bone. The better fast food restaurants and congee and noodle stores will choose to use pig's skull to make the soup. Because it is cheaper and the broth is rich with meat flavor. Also, the pig's skull can be used twice, usually after the first pot of soup will continue to simmer the second pot. There is also a pig head bone soup preservation convenient winter put two days are okay, summer cooling into the refrigerator can also be preserved for a day or two, if you want to keep longer can be made into a frozen block, want to use when you take out the heating on it.

One of my neighbors is a breakfast buy soup powder and noodles, his family is the use of pig head bone simmering soup. Every day in the early hours of the morning drifted out of the bone broth smell to me greedy. Finally one day I couldn't help but go to his house to ask him how to simmer so fragrant, he and I said his family simmered soup a few key steps and fragrant secret.

The following four key steps: 1, the most important is the first blanching, skull cut both sides of the chopped into small pieces, rinsed and then cold water in the pot first boil to get rid of blood and part of the fishy flavor.

2, take out the skull, a pot of water plus two pieces of patting crispy ginger, a handful of small onions to tie a knot together, and then to a cup of concentration of more than 50 degrees of soy sauce rice wine or yellow wine and a cup of white vinegar. He said that this simmered out of the bone soup color is good and fragrant.

3, the process of soup froth and oil, to skim off as soon as possible.

4, when the froth is less foamy, simmer slowly for about 2 hours, the soup is basically milky.

There are also three tips: First, if conditions allow the use of large iron pots do not cover,; Second, you want to soup thick viscous some can add some chicken feet into it. Third, do not add water in the process of simmering once you have to add enough water, but also can not put salt. Drinking time before heating salt.

Don't know how to say a word, pig skull contains a variety of nutritious trace elements and calcium, with strong bones and bone marrow effect. But the pig's skull boiled longer similar to the Guangdong old fire soup, do not often drink.

Hello, I'm glad to answer your question. I love life, love food sunny day.

When it comes to soup, it is generally more common in our country a kind of stew, whether it is cooking or eating noodles, noodles and so on, will add to increase the freshness of the food flavor, not divided into North and South and so on. For specific how to simmer the soup, the following to do a careful explanation.

Stew soup bone selection

Now, in general, is the choice of pig bone or pig skull more, and chicken bones. There are mainly divided into household or commercial, household is generally pig bone or pig head bone can be. Commercial generally add pork rinds, or chicken claws to simmering soup together, increase the bone gel pigment, so that the soup color is more pure white and more rich some, the appearance is very important, for the catering industry. And for home use I chose the pig's skull.

Preparation materials

5 pounds of pig skulls, ginger appropriate amount, appropriate amount of cooking wine, appropriate amount of salt

Cold water blanching pot

Buy back the pig bones with water repeatedly cleaned a few times after the cold water in a pot, add ginger, pour a little cooking wine. Boiled, and so the blood water boiled out, fishing the surface of the floating foam. Then use water to rinse it off repeatedly.

Cold water in a pot of stew

Put the blanched pork bones into the pot, add ginger, pour a little wine, pour a pot full of water, because the process of simmering broth water will evaporate more, so the general water is not more than the bones of the 4 - 5 cm.

After the pot boiled over high heat, the surface, if there is still foam, you can gently fish out. Then turn on low heat and slowly simmer for about 3 hours. During the simmering period, be sure to pay attention to safety. Remember to check at any time to avoid boiling dry, etc..

Almost simmered, you can add a little salt seasoning can be appropriate. Simmering good big bone soup, soup color white, especially fragrant. Basically already when the bone meat separation state, or gently bite off. You can drink directly, especially good for the body, you can also cook noodles, cooking powder. If you boil too much to eat all at once, you can fish out the meat and eat separately. Drain the bone broth once and keep it in the refrigerator.

Note:

1. Bones depending on domestic or commercial, domestic pig big bone or pig skull, pig stick bone. Commercial pork skulls are mostly cheaper, in the addition of pork skin and chicken claws, because the commercial need to look good. The soup will be more thick, pure white some.

2. The soup blanching must be cold water in the pot, the stew is also cold water in the pot.

3. Simmering time, must be more than 3 hours.

4. In the simmering process, be sure not to add water again.

Broth is a special ingredient in the Chinese kitchen, less prepared in the family, usually restaurants will focus on the preparation of the hotel, so it is also considered some of the dishes than the home to do out of the delicious one of the reasons, after all, a dish, a bowl of noodles and add water to add boiled broth is still not a small difference. So this time we will answer this question and talk about the way to simmer the stock.

Homemade stock:

The main ingredient:

The choice of the main ingredient is the bones and meat of the animal. Some of the more expensive, sophisticated noodle shop, restaurant may use bone pork, beef, chicken, duck and so on; if you want to low-cost, then use the pig skull, chicken skeleton and so on, the price is relatively cheap a lot of; for the soup has a thick demand, then you can add chicken feet and so on into the increase in collagen content. In short, what is the main ingredient depends on the use of this soup scene, if the low-cost priority, then choose the market cheap material to, such as skinned pork skulls and so on.

Accessories:

The most basic are green onions, ginger and cooking wine, which are mainly used to remove the fishy smell of animal ingredients. As for the spices and other generally can not be used, because the smell is too prevalent will cover the fresh flavor of the soup, which is not worth it. Some stores claim that "dozens of Chinese herbs" boiled soup and so on, can not say that it is not realistic, the key lies in these herbs put how much, and is really what role, or figure a gimmick, psychological comfort. A lot of specially boiled out of the Chinese medicine soup may not really be able to cure, then a bowl of herbs just used to icing on the cake of the soup, how much effect will be imaginable, so drink a happy on the good, do not have to be too serious.

Production:

In fact, frankly speaking, the soup is boiled with water to obtain the bones, meat fat and water-soluble amino acids, so as to get a fresh and mellow flavor. So the fresh taste of the soup depends on the amount of nutrients dissolved in the soup, then the key to a good soup is to be willing to use the material and enduring the effort to boil , there are no other shortcuts. Those with big bone cream, big bone powder and so on to blend out of the thing, not as good as with MSG, chicken essence to mention the freshness of it.

As for the soup soup color is clear or white, in fact, with the nutritional relationship is not very big, basically it is clear soup slow cooking, white soup fire roll the difference, white soup just need a certain degree of grease in it. Of course, for example, open water cabbage in the top of the clear soup is another situation, in addition to a variety of precious ingredients boiled, that soup is also many times with the meat chopped into a fine paste to adsorb, filtering only to get.

Finally, I sincerely advise that if you are curious about how to boil the soup, and want to do it once to enhance the quality of the dishes at family gatherings and dinners, it's still good. But if you want to start a small business related to soup and noodles, I think you have to be a little more cautious and reconsider. It's not wise to start a soup business when you haven't even cooked soup yourself. Adult life is hard enough as it is, so it's better to err on the side of caution.

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Speaking of broth, broth is rare inside restaurants and hotels. Depending on the economic strength of the restaurant, either thicker or lighter.

However, in recent times the price of pork rose, pork bones will certainly also rise in price, generally our restaurant inside the soup with the use of pig leg bone. However, due to the price of ingredients, we now use pig skull

The method of simmering pig skull is the same as that of simmering pig leg bone. Below I share the method of using pork skulls to also make a thick, white broth that is the same result as pork shank bones. Pork skull soup just looks bad on the surface, in fact, the effect of simmering out can be.

Pig skull mainly refers to the bones of the pig's head, which is very rich in collagen, calcium ions, iron ions and other minerals. After ingesting the body can effectively enhance the absorption of calcium ions in the bones, can delay the probability of osteoporosis. For osteoporosis patients have a very good improvement effect, but also can promote the child's bone growth.

Pork Skull Skinning: This in fact you go to the market there are skinned pork skulls, and then a break in half to get back after cleaning with water, and then in the fruit inside a bit of water to wash clean.

Boiling method of pork skull:

Add enough cool water to a large soup pot, and then put the pork skull after hanging water, and then turn on the fire to cook.

At the same time in the cooking soup, buy pork skin and chicken feet wash, and then placed in the steamer inside the steamer, after the steam rotten pig skin cut into very small segments, and then placed in the soup pot inside the boiler together until the chicken feet skin melting, pig skin melting, collagen all boiled into the soup.

Cook until the color of the soup becomes thick white pork skull above the meat began to fall off. Turn on low heat and simmer slowly until all the meat on top is cooked and cooked.

After the meat is cooked thin, use a slotted spoon to fish up the pork skull, pick it out do not. (so as not to let the customer see not good)

Tips

Simmering bone broth, remember two points:

① raw materials to cool water in the pot, simmering time to use a high fire to simmer the soup, soup simmering white before opening a small fire, do not just start to open a small fire to simmer the soup, in order to want to soup rather than meat.

②Only all the meat cooked thin, soup with collagen, soup will be thick white .

Summary

The price of pork skulls is much lower than the price of pork leg bones, and the boiled soup is thick white, for the restaurant can reduce a lot of costs. The method of simmering is the same as simmering pork leg bones, but after simmering the pork bones, the skull should be fished out.

It is said that the mouth of Chinese foodies is very difficult, no matter what dishes to eat to pay attention to the fresh aroma, and to be rich, so a lot of restaurants, hotels will use the bones to simmer the soup, and then added to the dishes to cook together, in order to improve the texture and flavor of the dishes, and then slowly extended a variety of soups, soups to set off the flavor of the main dish is a commonly used method of cooking.

How do you make stock? Which bones are inexpensive and flavorful?

The flavor of common stock is characterized by: fresh, fragrant, rich, want to make such a flavor stock is very delicate, not only the choice of ingredients is important, but also the control of the fire also plays a key role, detailed please look down.

Fresh - the freshness of the soup can give the taste of a different aftertaste, and the production of soup is the best fresh ingredients is hen, hen boiled out of the flavor of fresh, but the cost is relatively high, so there will be a lot of businessmen to use the chicken skeleton or chicken head and feet to simmer so that the cost is relatively low.

Fragrance - the fragrance of the broth can make the taste become more mellow, and want to simmer out of the broth "fragrance" is the main rely on the bones, pig bones for a long time can make the soup more fragrant, especially with the bone marrow of the bone marrow of the tube bone, but the price of the tube bone is relatively high, so there will be many merchants use chicken bones or chicken head and feet to simmer this relatively low cost. The price of bone marrow is relatively high. Want to save costs can use pig skull, but pig skull odor is large, in the simmering pig skull before the odor must be removed clean, you can soak to remove the blood, and then add ginger and wine together with cold water blanching can be greatly removed from the odor.

Strong - boiling soup in addition to choosing the right ingredients, but also pay attention to the control of the fire, the soup out of the soup is rich in the fire. Simmering soup when the first use of high-fire rolling an hour, and then turn to small fire simmering for two hours, the purpose of large fire simmering is out of the soup, small fire simmering is in order to out of the flavor. If the whole process is simmered over low heat, the resulting soup is not rich.

Simmering soup ingredients not only to choose the right, and in the simmering before the ingredients must be deodorized, you can first soak the ingredients for an hour and then halfway to change the water, and then add the ginger and wine together with cold water blanching, which can greatly reduce the fishy odor.

In the simmering with some fishy herbs together, such as: Angelica dahurica, pepper, angelica, ginger and so on, but when adding must control the amount, to avoid string flavor.

How to simmer pig bone soup, choose what bone economy, the owner is trying to simmer soup to do night market, or powder store breakfast store and so on? If so, you can chat with me privately. The pig face bone is more economical, the pig barrel bone is more expensive.

Here I share a pig bone how to boil milk white soup out.

1:pig bone or economic "pig noodle bone"

2:ginger

3:cooking wine

Production method:

1:first pig bone clean blood, then blanch with ginger, roll about 1 minute, fish out and wash.

2:Pour the pot into the appropriate amount of water, pork bones, ginger, cooking wine together in the simmering, high-fire boiling, skimming foam, and then cover the pot with a lid and roll on high heat for 2-3 hours, the soup simmered into a milky white, seasoning can be.

If it is to do the powder store breakfast and so on, share a soup to you

Ingredients:

1: pork noodle bone do not take meat "8 yuan a"

2: chicken lantern "2-3"

3: soybeans

4: white carrots

5: goji berry

6: red dates

7 :Cooking wine

8:Ginger

9:Codonopsis

Method:

1:Wash the pork noodle bone, chicken lantern, put it in a pot, blanch

2:Small fire, the soybean fried soft, fried incense

3:Boiler put 40-50 pounds of water, blanched pork noodle bone, chicken lantern, soybeans, carrots cut into pieces, goji berries, jujube, Codonopsis, ginger, cooking wine

3:Boiler put 40-50 pounds of water, blanch pork noodle bone, chicken lantern, soybeans, carrots cut into sections, goji berries, jujube, ginger, cooking wine

5:Red dates, red dates, Codonopsis , Codonopsis, ginger, cooking wine, put it in together, high heat to boil, skim off the foam, cover the pot, simmer for 3-5 hours. Soup to milky white, seasoning, salt, soup king, it can be, do not put chicken MSG. A pot of soup is completed. Multi-purpose soup. Welcome to exchange

The points are off-topic, the focus of the title meaning is soup, followed by affordable. First determine the culinary profession's definition of soup. Figure it out and then answer the question.

Simmering soup is divided into high soup, milk soup, hair soup. Soup literally good understanding, high soup, Cantonese cuisine called soup for the top soup, Sichuan and Hunan cuisine called soup (the industry is divided into middle and high three levels) the top of the clear as open water. When it comes to boiling water, some people will laugh, is not that boiling water cabbage? You put the sprouts cabbage heart over water, put in the boiling water with salt flavor is also boiling water cabbage. No one would dare to kill you now if you did that, but in the Qing Dynasty you would lose your head. That was made with high grade clear soup!

Now the catering industry is a bit boring, often see the media reports to so-and-so store's noodles are delicious, soup boiled particularly good, ten or so things to eat shark's fin noodles feeling. Play scene different ways to do different. According to the social mass catering to do soup in three cases, adapt to the scene per capita 7 to 200 yuan so-called soup as follows ... Do not spray, take away.

Per capita consumption of more than 80 yuan with bird's nest abalone. 50 pounds of water 25 pounds of materials

Jane Zi bone about 15 pounds of chicken frame 5 pounds of left and right after the old hen 3 pounds or so, onions and ginger 丨斤, raw materials, cleaning and rinsing out the blood water over the water over the water to fish out and then rinsed, large stainless steel bucket of 50 pounds of raw materials in a large fire boiling beat off the froth and cover the large simmer for two hours into a milky thick broth, lifted off the cool cool soup poured out of the water reserve The total amount of water is about 40 pounds, cover and simmer for one or two hours, drain the soup out and standby. The notification of the frying pan there to simmer for the third time.

Each average consumption of about 50 yuan store, skinned pig head a piece of two slices according to the business to come, and then add some of the kitchen to stay in the soup of the edges of the Nao wash, rinse into the vat of cold water, onion, ginger, and big fire to boil, hit the froth, cover the fire after rushing for an hour or two to the milky color of the broth.

The soup of noodle snacks, water and Jane Zi bone chicken rack according to 15 to 1 to match, Jane Zi Ken chicken rack roaming out of the blood, water, put onion and ginger, water boiled on high heat to beat the froth and simmer on low heat for four or five hours can be used. Soup affordable method is probably so, welcome the experts to point to add, mutual learning and progress. I'm not sure if you're going to be able to do that.

The simmering of the soup is not as profound as I imagined, and you can get a good grasp of the selection of ingredients and fire, time, you can also do the simmering!

Hello, I'm a gourmet home not two

How to simmer broth, which bones low cost and can increase the flavor of the delicious, the following are some of the recommended methods I hope to help

Broth is a fresh soup, mostly used for roasted vegetables. Braised vegetables and so on. Adding broth burned dishes are very delicious.

There are more ways to boil, considering the cost and flavor. Choose chilled pork bones simmering, chilled is cheaper than fresh, the cost is not high

Add a little pork skin and chicken rack. It's low cost and flavorful.

Simmering method

1. Prepare the ingredients

5 pounds of chilled pork barrel bones, 3 pounds of pork rinds, 5 pounds of chicken racks. Prepare 50 pounds of water. Broth added to the pork rinds can make the soup white more concentrated, blending the fresh flavor of the pork barrel bone as well as the fresh flavor of the chicken frame.

2. knife

Pork bone center cut, pork skin cut two cuts, chicken rack center cut a knife

3. processing

Pork bone, chicken rack, pork skin in water, water to remove impurities, as well as dirt and fishy flavor. Boil through and remove the floating powder, rinse and spare

4. Stewing

50 pounds of water to boil, put the processed ingredients, boil again.

First open high heat stew 20 minutes, stew out of the fresh flavor of the ingredients, high heat can also be a good white soup.

20 minutes after the soup white, and then turn off the low heat stew 40 minutes, stew rich.

The soup is simmered, and can be used for cooking, adjusting the soup and so on. The cost is also low and can be used several times. Remember to boil and save it every day.

I hope the above sharing can help. Thank you

How to make a flavorful soup

Hello everyone, I am Dan who loves to cook.

Broth is delicious, whether you usually cook, or make soup, add a little broth into it, it will make the dishes taste better and add color to the table.

Simmer to broth in a variety of ways, such as pork bone broth, chicken broth broth, beef broth and so on.

To simmer the soup flavorful and nutritious, the selection of materials is very critical, must be fresh and high-quality ingredients. Freshness is best on the day of the slaughter, so that the meat is more flavorful. The best way to distinguish the quality of the meat is to have a long natural growth cycle, so that the meat is firm and the meat flavor is stronger.

There are two key things to keep in mind when making it, one is the material and the other is the time.

To get a better taste of the soup, it is best to use pork bones and soil chicken two materials to simmer. Pork bone selection of large bone, soaked in water for more than three hours to remove the blood.

After soaking the big bone from the center of the cut off, the pot with water boiling, big bone with ginger and cooking wine for five minutes, take out and clean.

A chicken, clean, boil for five minutes out.

Reboot the pot of boiling water, into the big bone stick and chicken, add onion knots, ginger, pepper, chicken, yellow wine, simmer to at least three hours, so that the bone marrow in the big bone bone completely melted, the soup presents a thick milky white.

When using the simmered broth, add other flavorings depending on how it is used.

Some people use chicken racks instead of ground chicken to save money, which naturally tastes worse.

I'm @DanLoveCooking I hope this helps.

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