What are the ingredients that have the longest lasting flavor in soup?

Don't put spices or anything, it's easy to get angry.

Don't break the big bones when you buy them, come back and soak them for half a day (you need to change the water in the middle) or blanch them and wash them. Put enough cold water at one time, add ginger slices and green onions (put the whole green onion in, take it out and throw it away when the time comes), boil over high heat to remove the foam, add one or two drops of vinegar, and simmer over low heat for 2 hours. The soup is very white and thick, put some salt, pepper, sprinkle some sesame oil, coriander and you can drink it (according to personal preferences), just put salt, it's delicious, healthy and doesn't grow meat.

It's also okay to put a little wolfberry red dates (you can't put too much, one or two red dates).

Personally, I think tea tree mushrooms and enoki mushrooms are more delicious (but the landlord doesn't like enoki mushrooms).

Don't put ingredients in the bone broth, the bone broth is tasteful, and the ingredients will not be delicious when you put the ingredients.

Sichuan pepper, star anise, cinnamon, cloves, bay leaves, cumin I don't know if you want it.

Boil the big bone broth, don't put some messy seasonings, the soup tastes very fragrant.

I'll come to you this question, I think there are several ingredients that have the longest flavor of the soup, in my impression is that when selling big bones, after the old soup washes the big bones, there is no need to knock it open, so soak it for half a night, so the bone broth scratched out on the second day is the original flavor, so if you don't add ingredients, if you want to add ingredients, it is not the original soup.

Pork rib soup--- cut the soft pork ribs into pieces and blanch them, then pot them in cold water with soaked peanuts and wolfberries, boil them to remove foam, and then simmer for 2 hours, add refined salt, monosodium glutamate, rice wine and a little pepper. This soup is mellow and nourishing to the body.

Bone broth --- break the bones and add tofu or soybeans to boil. Simmer well, so that the vitamins and minerals in the bones are fully inhaled into the tofu or soybeans, and the taste is fresh and nutritious.

Pig's trotter soup--- add green garlic and ginger to a pot of cold water, put in the washed pig's trotters when the water is about to boil, add a little balsamic vinegar, boil well, and then add refined salt, monosodium glutamate and a little cooking wine. The characteristic of this soup is that the pig's trotters are tender and soft, refreshing but not greasy.

Chicken soup --- boiling water pot for fresh chicken, warm water pot for marinated chicken, cold water pot for frozen chicken, remove foam after boiling, simmer and then boil, so that the fragrance in the chicken can be released to the greatest extent. You can also add some toppings, such as vermicelli, kelp, etc. This soup is fragrant and juicy.

Duck soup --- chop the duck into pieces, blanch and wash, put it in a casserole, add rice wine to boil, remove foam, then add taro pieces to boil and simmer well, add refined salt, monosodium glutamate and a little pepper. This soup is delicious and delicious, clearing away heat and fire.

Seasoning preparation: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of salt.

Ingredients: 3 pork stick bones.

Note: 1. Refrigerator freezer storage can be used sealed fresh-keeping box, in order to save storage space, it can also be frozen after sealing fresh-keeping bag, and it can be taken out and heated directly with a pot when eating.

2. Pork bone broth can be used to cook tonkotsu ramen, hot soup noodles, Yangchun noodles, large and small wontons, boiled vegetable porridge, boiled soup, and add a little stock when stir-frying, the taste is also very delicious, and it is versatile for cooking.

3. It is best to use pork stick bones to boil the soup, the soup boiled out is more fragrant, and there is no stick bone with cavity bones, but the taste is almost bad, if it is greasy, you can skim off the solidified slick oil after the soup is cooled.

1. Wash the pork stick bones in a pot with cold water, boil until boiling and foaming, turn off the heat, pour the water from the pot, and then wash the pork bones with warm water;

2. Re-fill the pot with water after washing, put in the stick bones that have been washed after copying water, add two or three slices of ginger, a green onion knot and an appropriate amount of cooking wine, and the water should be added enough at one time, 4 to 5 cm higher than the pork bones, because the water will evaporate less during the boiling process;

3. Bring the fire to a boil, change to medium and low heat to keep a slightly boiling state and boil, if there is foam in the meantime, it can be skimmed;

4. Boil until the soup is less, the soup is white, and the pork bones are crispy, then add salt to season and turn off the heat;

5. Use a strainer to filter out the chopped green onion and ginger bones;

6. Put it in a crisper box, put it in the refrigerator after cooling, refrigerate it for two or three days, freeze it for a week or two to eat, and cook porridge under the wontons to make soup.

Generally, these spices are rarely used.

1. If it is a stewed lamb chop, you only need to add cumin, a little star anise, and a small bay leaf, and then add salt and coriander before cooking. Sheep, and cumin and coriander go well with it. In the seasoning, sugar is used to improve freshness, and the amount should not be too much; Salt is flavorful; Essence of chicken can be added, the amount should not be too small, the flavor effect is wonderful; MSG can not be added, heating and boiling will produce harmful ingredients.

2. If it is stewed pork, then you need to use some star anise, cinnamon, a little white button, and bay leaves, you can add some cumin, not too much. Pork is still more compatible with star anise, white buttons, and bay leaves, and cinnamon has the effect of increasing fragrance.

3. If it is beef, then on the basis of pork, you can add some grass fruit, add some rose wine, a small amount is good, and it can increase the flavor. The chef of the hotel teaches you that the soup is full of aroma and tastes more delicious!

4. If it is rabbit meat, this is a bit troublesome, to be stewed with pork or beef, you can add some ginger, grass rows, and a little citronella, and the taste is called a fragrant.

Good evening, a more common baking and barbecue food additive ingredient is ethyl maltol and vanillin (vanillin, vanilla purple sweet potato flavor ice cream volatile smell) according to a certain proportion of the result, roadside roast tea oil duck and roast chicken marinated meat aroma is more related to these two, in addition to scallion oil, garlic oil and gingerol can also present the snack street flavor to a certain extent. If it is a non-edible solvent, there are more essential oils, such as d-limonene, jasmine acetate, furanone and ionone, etc., as long as they are slightly heated, they can achieve rapid volatile diffusion like air fresheners.

Angelica angelica, star anise, cinnamon, fried sugar, can be fragrant.

Hello, recommend cumin. In the catering industry, there are many such spices that are more outstanding is cumin or cumin powder, and roadside barbecue stalls have smelled the smell of cumin after heating, which is very attractive and the taste lasts in the nearby alleys. Cumin powder has a very unique taste and flavor, rich in oily smell, fragrant and strong, mainly used for seasoning, is a must-use condiment for barbecue food, and is also one of the main raw materials for the preparation of curry powder.

Beef and mutton processed with cumin powder can dispel the smell and relieve greasy, and can make the meat more delicious and fragrant, increase people's appetite, cumin powder has the effect of awakening the brain and clearing the pulse, etc., can dispel cold and dampness, regulate qi and appetize, dispel wind and relieve pain. It is effective for indigestion, stomach cold and pain, kidney deficiency and frequent stool, and seasoning dishes with cumin powder can also be antiseptic and sterilized.

The material package has this effect, the steam is very fragrant when the braised vegetables are browned, and the fragrance is not the flavor if there is no steam.

Misleading, how can essence replace spices, and there are many people who are hundreds of meters away from the wind in the braised pot! When you put it in the store, you can smell the fragrance on the other side, at least at the door of the store!

Remove the flavor! It's not possible with a bag alone!

The real good old braised soup, when boiling, you can indeed smell the fragrance from afar.

Yes, I used to make a herbal duck, the medicine bag is a good pure Chinese medicine powder, I used it for more than a year, and I was dizzy when I smelled it.

The boss who made the medicine bag relied on that one product to develop, I took it to the pharmacy and asked the Chinese medicine doctor, and the Chinese medicine could not crack it, most of them were angelica, licorice, etc.

The spice bag is ready, and it can float for at least fifty meters.

1.Cutting water: When making soup, it is better to cut cold water or hot water. It is better to feed under cold water, and boiling water will make the protein coagulate quickly, and it is not easy to produce umami.

2.The pot for making soup: what pot to use for soup is also particular, and it is advisable to choose a casserole with a delicate texture to protect the soup, and the porcelain enamel of the inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health. The clay pot with a white inner wall is very useful.

3.The choice of soup stock: After the lean meat is boiled into the soup, the meat is coarse. You can choose half-fat and half-lean meat, but the lean meat of the pig's front feet is still tender and edible after being stewed for many hours.

4.Cook the soup with medium oil. Fire control:

Mix oil and water to produce the effect of milk, fish soup. The broth is like milk and feels very nourishing. When making broth, boil over high heat, then cook over low heat until thorough, and then change to high heat.

When making fish broth, fry it thoroughly in oil, then add boiling water and use high heat. It should also be noted that the water should be added at one time, and then replenished in the middle, and the soup will be drained.

5.Seasonings in soups: Most people think of adding spices, such as green onions, to soups.

Ginger. Pepper. Star anise.

Monosodium glutamate. Cooking wine and the like, in fact, the soup is about the original taste, and these spices are not necessary. If desired, a slice of ginger is sufficient.

Salt should be added last, as salt can coagulate the egg whites and hinder the diffusion of umami components.

6.The time of making soup: the longer the better, the nutrients in the soup are mainly amino acids, the heating time is too long, new substances will be produced, and the nutrients will be destroyed, generally fish soup for about 1 hour, chicken soup, pork rib soup about 3 hours is enough.

7.Remove the fat: Although the soup is nourishing, some fat, you can use the soup to turn off the heat, after cooling, the oil floats on the soup noodles, or solidifies in the soup noodles, remove with a spoon, and then boil the soup.

I recommend that you use chicken juice concentrate. Any soup is suitable!

It depends on what kind of soup you make.

Star anise, bay leaves, cinnamon, orange peel, nutmeg and so on.

Look at what kind of soup you make, the soup is still original.

I have helped you find the result: boil the broth and put these spices are the most fragrant 1Ginger slices:

It can increase the umami and fragrance of the soup. 2.Green onion segments:

When used with ginger slices, it can also add to the umami and fragrance of the soup3Star anise: It has a unique aroma and can add a deep and remorse to the soup.

4.Sichuan peppercorns: They have a spicy and numbing flavor that adds a unique flavor to soups.

5.Dried chili peppers: You can increase the spiciness of the soup, but use it in moderation according to your taste.

6.Gui Hui Skin: It can add a touch of sweetness and aroma to the soup.

Bi Zhi 7Cumin: has a strong aroma and is able to add a special flavor to soups.

It should be noted that different broths need to be added with different spices, and the specific pairing can be adjusted according to your preferences and needs.