What seasonings should be added to the original soup powder base to make it taste better? How to make the original soup powder base better?

We all know that original soup powder is a popular food. It tastes delicious and is very fragrant. It is loved by people. Many people make original soup powder at home. The soup base of original soup powder is very important and takes time to cook. So what seasonings should be added to the original soup base to make it more delicious? Let's take a closer look!

What seasonings should be added to the original soup base to make it more delicious

A good soup base doesn't actually need too many seasonings, because the ingredients added can already make the flavor mixed in the soup, so generally just add salt to adjust the taste. If the soup is not fresh enough, you can add some chicken powder and a little sugar to enhance the flavor. Don't use too much sugar. Some people add MSG, but few businesses use it now, because the catering industry is resisting this seasoning. Even if you add it, don't add too much. Eating too much will make your mouth dry, and most people can taste it. It is not recommended to use MSG. When boiling the soup base, add ginger together. If the soup base still has a fishy smell, add a little pepper to remove the fishy smell.

In addition to these seasonings, in fact, a bowl of noodle soup must be added with another seasoning to enhance the flavor before it is served to the customers. That is garlic oil. Garlic oil contains minced garlic and shallots, which are then fried until fragrant. Adding a little bit to the noodle soup will give off a strong aroma. It is most common in original noodle soup and beef noodle soup. You can also try it. It will have a fragrant aroma.

How to make the original soup base

The taste of the soup base is nothing more than freshness and fragrance, so these two ingredients can be used. The taste of pork leg bones + old hens is fresh and fragrant. If freshness and fragrance are not enough and the soup base needs to be thick, you can add pig skin or chicken feet. Because these two ingredients contain a lot of gelatin, the soup boiled out will be thick and white. In fact, it is best to use pig's feet because pig's feet have bones and are rich in collagen, and the soup boiled out will be very thick, but few people do this. After all, the cost is too high. If the profit is high, you can try it.

In addition to these, there is actually another very important point, which is the control of firepower. The soup base is divided into clear soup and thick soup according to different usage requirements. When boiling over high heat, it is a thick soup, and when boiling over low heat for a long time, it is a clear soup. The thick soup relies on high heat to boil over high heat to make the ingredients taste good and speed up the rhythm of the soup color blending. This kind of soup base is a thick soup. Clear soup is just the opposite. It boils slowly over low heat, and it is slowly boiled for a long time. It is best to slow cook it at night until the next morning, and the basic flavor will come out. The soup boiled in this way is also fresh and fragrant, but the soup color is clear, and the taste is not as thick as thick soup. Generally, clear soup beef brisket noodles are more common.

Processing of original flavor soup powder meat

In addition to the soup base, the meat in a bowl of original soup noodles is also very important. The meat in original soup noodles is generally based on pork offal. First of all, the meat must be fresh, otherwise the texture and taste of the meat will be far worse. Then it is marinated. Add a little salt, chicken powder, cooking wine, and starch to marinate. In this way, the meat will not be dry. When cooking, the water should be boiled before putting the meat into the pot. This can reduce the fishy smell of the soup and make the meat tender.