The complete works of Su Botang's family practice

Su Bo Tang, pronounced soup, is a popular instant soup in Europe, America, Japan, Southeast Asia and other countries. "Subo" is a well-known trademark in China and Shandong Province, which is sold in domestic supermarkets, fast food chains and trains, especially on the Internet.

Chinese name

Supo decoction

English name

soup

major constituent

Vegetables, egg flowers

quick

navigate by water/air

Edible method

raw materials

manufacturing process

kind

The origin of the name

Su Bo is the pronunciation of English soup, which means soup.

Edible method

You can eat it directly after adding appropriate amount of boiling water.

raw materials

Subotang's vegetable raw materials are all from the company's own base (for the record of the Export Commodity Inspection and Quarantine Bureau). The use of pesticides and fertilizers in vegetable cultivation is strictly controlled according to the positive list standard of the Japanese Ministry of Agriculture, Forestry and Fisheries. All the auxiliary materials in the products come from suppliers who have passed the safety assessment, and each batch of auxiliary materials has been verified to ensure the safety of food sources. The product does not add any preservatives and pigments, and it is a nutritious, safe and delicious instant soup in the true sense.

***7 sheets

Plant alkaloid

Traditional accessories

Raw materials: potatoes

tomato

Ingredients: onion ginger salt

manufacturing process

mass run

Supo decoction adopts internationally advanced freeze-drying technology. The specific process is: under the extreme vacuum condition (about 1/7500 atmospheric pressure), the ice does not melt, but sublimates directly into water vapor. During the freeze-drying process of Supo soup, the atmospheric pressure dropped to 0.29mmhg, and the boiling point of water was MINUS 30 degrees Celsius. When dried under such conditions, the destruction of vitamins, protein, fat and nutrients in Supo soup will be completely suppressed, and the taste, fragrance, color, shape and nutrition of the dried Supo soup will be completely preserved, only the moisture will be sublimated, because the moisture is reduced, so the shelf life of Supo soup is longer.

***2 sheets

Subotang craft painting

Homemade handicrafts

Ingredients: kohlrabi, potato, tomato, cooked beef, tomato sauce.

Accessories: onion, ginger, coriander, chicken essence, aniseed, pepper and salt.

Production: Step 1, boil the water in the pot, add chopped radish pieces, potato pieces (one-inch pieces), aniseed, pepper, onion and ginger (appropriate amount), and step 2, cook until it is seven-cooked. Add tomatoes and sliced cooked beef (cooked beef is used to avoid mixing soup). The third step is to boil the pot again. Add tomato sauce (more), chicken essence and salt (appropriate amount). Step 4, put the pot into the soup bowl and decorate it with coriander.

Note: Tomatoes are cooked very quickly in the production process, and cannot be cooked for too long, otherwise the soup will not look good if it is not cooked well. The tomato sauce itself is cooked, so it can't be cooked for a long time, otherwise the tomato sauce will be boiled into foam and adsorbed on the side of the pot, and the color of the soup is not good.

Traditional practice

1. Pour the chopped ribs into boiling water, remove impurities and take them out for about 1 min.

2. Slice the cabbage, shred the tomatoes and shred the potatoes for later use. Cut the onion and ginger into sections.

3. Boil the hot water in the pot. Before that, put the onion and ginger in and cook together. After the hot water is boiled, pour in the ribs.

When the water boils again, pour in the potatoes and add a little salt, so that the ribs will taste better. Cover the pot and stew for about 30 minutes. Please be flexible with your time. About 30 minutes, boil the pot and insert the ribs with chopsticks to see if they can penetrate easily. The same is true of potatoes. If it's all right, put the cut cabbage and tomatoes in the pot and cook them together. If you think there is less soup in the pot, you can add some water.

5. About 6~8 minutes, I saw that the soup in the pot changed from primary color to red, and the cabbage was moderate in hardness, so I could turn off the fire. I tasted the soup and then seasoned it with salt. It should be noted here that if you like sour tomatoes, you can choose to put more tomatoes. My side dish ratio is ribs 1.5 Jin, four potatoes, half cabbage and four tomatoes. Finally, the stewed soup has a strong taste, with the sour taste of tomatoes and soft potatoes, which is really delicious.