What to add to make soup thick and fragrant? What are the techniques for making soup?

We all know that broth is a common soup ingredient. Many restaurants and noodle shops use broth to make delicious snacks. It tastes delicious and is loved by people. Some people also make broth at home, but the broth they make is not as good as the one in the restaurant. So what can be added to make the broth thick and white? Let's take a closer look!

What to add to the soup to make it richer

Add chicken

There are so many ingredients that can be added to a pot of soup. The final choice of which food to use depends on the cost. It can generally be summarized in one sentence: soup without chicken is not fresh, without bones is not thick, without duck is not fragrant, and without skin is not thick. Using chicken is one of the keys to a mellow soup. In addition to using fresh chicken to enhance the flavor, some good soups will also add Jinhua ham and dried fish to make the soup. In this way, the soup tastes very fresh, fragrant and mellow, but the cost is high and it is only used in more high-end dishes. If it is a noodle restaurant soup, old hens or chicken bones are enough.

Add bone

You can choose to boil the shank bone part, because the shank bone contains a lot of bone marrow. The protein particles in the bone marrow will emulsify over a long period of time. When the particles are mixed with the soup, the soup will become fragrant and rich. If it is stewed beef bone soup, you can also add some butter to achieve a thicker and whiter effect.

Increase the fire

It is very important to make the soup thick, and you need to control the heat. To summarize it in one sentence: "High heat makes thick soup, low heat makes clear soup". If you are making a broth, you must simmer it for a long time in a rolling state. The soup will taste stronger if you cook it for a long time. If you simmer it in a slightly boiling state, then even if you cook it for a longer time, it will not reach a thick effect. Therefore, divide the soup into clear soup and thick soup, and control the heat according to your needs.

Simple method of making soup stock

Ingredients: pork bones (pork bones are best), old ginger, green onions, milk powder

Production process:

1. Select pork shanks, rinse off the blood, blanch them in water first, then take out the shanks and wash them with warm water after the water boils.

2. Add clean water again, and put in a few slices of ginger and scallions. The water must be added in one go, because the most taboo thing about making soup is to add water in the middle. Even if you have to add water, you can only add boiling water, not cold water. Not only will it destroy the nutrition, but it will also affect the color of the soup, making it not thick enough or white enough.

3. If you want the soup to be thick and white enough, you need to keep the fire a little higher and bring it to a boiling state. There is a saying in the industry that "high fire produces thick soup, low fire produces clear soup."

4. After the water boils, you can also add a small amount of milk powder and stir it quickly and evenly.

What are the techniques for making broth?

Here are 3 tips for making broth:

1. Add enough water at one time and never add more water in the middle.

2. Maintaining a continuous high temperature. Slow cooking over low heat is not suitable for bone broth.

3. It is best not to add any seasoning during the process. Cover the lid and cook directly until the end.