How to make the soup of the soup powder family, and how to boil the soup of the soup powder

It's delicious, I really want to know how to make it, and I drink soup every day.

That's right, you don't need to join. Joining is a fool of the franchise fee. Direct purchase of exclusive seasoning:

1. Soup powder usage, boiling soup: first use large bones to boil the soup, and then add soup powder, salt and other materials to make a broth. The soup is fresh, fragrant, sweet, thick;;; 2. Usage of marinated meat powder:

First, cut the lean meat and various slices of meat to be marinated into thin slices, and then add marinated meat powder, oil and other seasonings. Available for half an hour to marinate. The meat is tender, smooth, and the meat is elastic. . .

3. Garlic oil powder usage: Heat the oil with blended oil, add the minced shallots, minced garlic, and fry until golden brown. Finally, add the garlic oil powder.

Garlic oil. Fragrance and fishy smell... 4. Make soup powder.

1) Blanch the powder, boil a bucket of water with a large bucket, put in the rice noodles with a filter, blanch the drained water and pour it into the bowl, and put lettuce or wolfberry leaves on top. 2) In a small pot (stainless steel and aluminum pot), take a little of the broth boiled in step 1, bring to a boil, add the marinated meat in step 2, and then add the fried garlic oil in step 3 to boil together. And pour it into the powder blanched in the previous step.

The essence of the soup powder lies in the broth, which must be made with pork, beef, herbs, spices, etc. When ordinary people prepare broth, they often can't grasp the proportion of various raw materials, which greatly reduces the taste of dashi. There is no unified ingredient recipe for soup noodles, and the flavor of soup noodles made by different soup powder shops is also different.

Even the two soup noodle shops close to each other have completely different tastes. Therefore, the following is only an approximate formula. (The soup noodles in each soup noodle shop have their own flavors, and they are also the display and magic of the unique charm of the soup noodles).

Ingredients: Special ingredients (one water snake, one yellow frog), 4000 grams of pig skull, 4000 grams of beef bones, 20 grams of grass fruit, cinnamon, licorice, 6 grams of star anise, lemongrass, cloves, 200 grams of green pepper, 15 grams of sand kernels, 25 grams of cumin, 5 grams of cloves, 10 grams of bay leaves, 10 grams of pepper, 6 grams of tangerine peel, 400 grams of Yangjiang tempeh, 50 grams of dried chili peppers, 500 grams of ginger, 200 grams of dried shallots, 150 grams of Guilin bean curd, 100 grams of salt, 250 grams of Maggi chicken powder, 100 grams of monosodium glutamate, 200 grams of rock sugar, 1000 grams of soy sauce, 500 grams of salad oil.

Method: 1. Cut the water snake and yellow frog to remove impurities, wash the pig skull and cow bones, put them in boiling water and put them in a stainless steel bucket, add 15 kg of water to boil over high heat, boil over low heat for 5 hours, and filter the soup.

2. Put salad oil in the pot, put in the grass fruit, cinnamon, licorice, star anise, lemongrass, sand kernels, cumin, cloves, bay leaves, pepper, tangerine peel, Yangjiang tempeh, and dried chili peppers and stir-fry over low heat for 15 minutes, remove the spices, wrap them in gauze into a spice packet, and boil them in the soup over low heat for 2 hours.

3. Leave 30 grams of oil in the pot, put in the tofu and stir-fry over low heat for 2 minutes when it is hot, add salt, monosodium glutamate, chicken powder, rock sugar, soy sauce and boil over low heat, pour it into the stainless steel barrel and mix thoroughly.

Precautions: Don't use too much force when deboning, and don't scratch your hands. The longer the soup base becomes, the stronger the flavor.

Ingredients: 400g rice noodles

Seasoning: 20g of salt, a little soy sauce, 15g of chicken essence, a little horse noodle fish.

Preparation of soup powder:

1.Take out an appropriate amount of rice noodles and rinse the dust for later use.

2.Bring the water in the pot to a boil and soak the rice noodles for about two hours.

3.After two hours, take out the soaked powder and pour out the hot water, change it to cold water, and then soak the wet powder in cold water for half an hour.

4.In a bowl, add lard, soy sauce, salt, chicken essence and pour boiling water or stock.

5.Put the soaked powder in a bowl to make the soup, then cover with the dish code, sprinkle with chives and use.

Soup powder. The soup powder is gray and slender strips, not mushy after long-term cooking, smooth taste, crystal clear, similar to vermicelli, with high-quality sweet potatoes as raw materials, refined by advanced closed assembly line production technology and strict quality management, without any additives, with thin and transparent, flexible and bright, smooth and boil-resistant, nutritious and other characteristics, for green natural food! It is a must-have for all seasons on the public table.

Soup powder can be added to the rice noodles in the soup, the soup can use the following materials: beef bone broth materials: 1200 grams of beef backbone, 1 piece of beef tendon, 1 green onion, 1 piece of ginger, 32 bowls of water (about 16 bowls of soup obtained by boiling for 3 hours) Method:

Put the beef spine and tendon in boiling water and blanch for 3 minutes, pick up, wash, put it in the pot, add other ingredients, and boil over low heat. Ingredients for pork bone broth: 1800 grams of shoulder blades, 2 pieces of pork skull, 1200 grams of pork belly, 1 green onion, 1 piece of ginger, 32 bowls of water (about 16 bowls of soup obtained by boiling for 3 hours) Method:

Blanch the pork bones in boiling water for 3 minutes, pick them up, wash them, put them in a soup pot, and boil them over low heat with other ingredients. Chicken stock ingredients: 1 old hen (at least more than 3000 grams), 1 piece of ginger, 52 bowls of water (about 33 bowls of soup obtained by boiling for 4 hours) Method:

Cut the old hen into small pieces, put it in boiling water and blanch it for 3 minutes, pick it up and wash it, put it in a soup pot, add ginger slices and water, and boil it over low heat. Vegetable stock ingredients: 600 grams of soybean sprouts, 3 corns, 1200 grams of Chinese cabbage, 15 bowls of water (about 7 bowls of soup obtained by boiling for 4 hours) Method:

Wash all the ingredients, put them in a soup pot and bring them to a boil over low heat.

Prepare a little fungus, shiitake mushrooms, onions, parsley, shallots, vermicelli, and a green pepper, a tomato, a little chicken soup is the best, and vinegar, basic condiments for use at home, and put the seasoning and shallots in it when you make it, so it is more flavorful! That's basically it, it's not hard to imagine, I hope you can be satisfied! Thank you!

If there is anything you don't understand, you can ask again.

1. Boil half a pot of water, add powder, and blanch.

2. Put the flour in a bowl, add the broth, and then drizzle the prepared noodles.

Hehe, you're not talking about gnocchi.

Prepare the ingredients:

250 grams of pork bones, 250 grams of chicken bones, 15 kilograms of water, appropriate amount of salt and chicken essence.

Equipment: pots and pans, strainers.

Steps: 1 First boil the pork bones and chicken bones with an appropriate amount of water, and then clean them. (The purpose is to remove the fishy and taste).

2. Boil 15 catties of water in a large bucket, then add the cleaned pork bones and chicken bones to the vat, and cook over low heat for 2-3 hours.

3. Wait until the soup base is close to milky white (not too close to milky white), then filter out all the bone residue inside, and then save the clear soup for later use.

4. Finally, add an appropriate amount of salt and chicken essence to the clear soup and you can drink it. Notes:

The taste of salt should be added to the taste of our usual stir-frying, otherwise the powder will be tasteless. Regarding the essence of chicken, it is enough to give a little umami.

Beef bone broth.

Ingredients: 1200 grams of beef backbone, 1 beef tendon, 1 green onion, 1 ginger, 32 bowls of water (about 16 bowls of soup obtained by boiling for 3 hours).

Method: Put the beef spine and tendon into boiling water and blanch for 3 minutes, pick up, wash, put it in the pot, add other ingredients, and boil it over low heat.

Pork bone stock. Ingredients: 1800 grams of shoulder blades, 2 pieces of pork skull, 1200 grams of pork belly, 1 green onion, 1 piece of ginger, 32 bowls of water (about 16 bowls of soup obtained by boiling for 3 hours).

Method: Put the pork bones in boiling water and blanch them for 3 minutes, pick them up, wash them, put them in a soup pot, and boil them with other ingredients over low heat.

Chicken stock. Ingredients: 1 old hen (at least more than 3000 grams), 1 piece of ginger, 52 bowls of water (about 33 bowls of soup obtained by boiling for 4 hours).

Method: Cut the old hen into small pieces, put it in boiling water and blanch it for 3 minutes, pick it up and wash it, put it in a soup pot, add ginger slices and water, and boil it over low heat.

Vegetable stock. Ingredients: 600 grams of soybean sprouts, 3 corns, 1200 grams of Chinese cabbage, 15 bowls of water (about 7 bowls of soup obtained by boiling for 4 hours).

Method: Wash all the ingredients, put them in a soup pot, and boil them over low heat.

Buy the soup king and come back and mix it proportionally.

Chao-style soup powder boiling method.

First of all, blanch the powder in boiling water, which is equivalent to high-temperature sterilization, haha Cook it by the way.

Then scoop it up and put it in a basin, and try not to have the water you just boiled in the basin.

Sprinkle some coriander on top of the drained flour

Then pour the water in the pot and fill it with some water and then cook the soup, and when the water is boiling, put the cut meat or pork as usual.

You can add some dried shrimp or shrimp skin to the wrap and cook it together, so that the taste will be very delicious.

Cover and cook for a while, then add a pinch of salt and a small amount of soy sauce when it is boiling.

Well, finally pour the flavored sugar into the pot with the powder, and when the soup hand of the soup meets the verdant coriander (guanqian), they will have a charming aroma haha

By the way, there is also the most important procedure, put the chopped garlic in the hot oil and fry it until fragrant, and then take some of it and put it in the pot of flour after the book, it is so fragrant, stir it and you can eat it.

Ingredients: rice noodles, shredded mustard, shredded meat, salt, monosodium glutamate, soy sauce, mixed bone broth, dried paprika, chopped green onion, cooked lard.

Method: Shredded pork, stir-fry mustard until fragrant, adjust the flavor, add mixed bone broth, simmer, and set aside.

Take a bowl and put in salt, monosodium glutamate, soy sauce, dried pepper powder, mixed bone broth, cooked lard, chopped green onion and set aside.

The pot boils the sun shirt and flushes the water, puts in the rice noodles, blanches, takes them out and puts them in a bowl, and the shredded meat collapses.