complex of the animal, it is pulverous shape of white, the microelement such as many amino acid is contained inside, it also has nutrient value.
Pink of pig bone soup-stock is to be used in high-grade water in which noodles have been boiled commonly, wonton soup, soup of chaffy dish footing, the place such as fried dish soup-stock. Convenient cover, peng changes food to wait inside also be to contain pink of pig bone soup-stock.
Of pink of pig bone soup-stock advantage
1, pure natural, mouthfeel is consistent. Use Chinese meal cooking to make soup peculiarly (condole soup) technology, with bone of fresh chicken, chicken, bone of fresh beef, ox is raw material, do not add artificial synthetic, belong to pure natural base to present flavour material.
2, nutrition is rich, use convenient. Condense via enzymatic solution and become, for condition of system of white small pink, contain the microelement such as polypeptide and amino acid, do not contain anticorrosive additive, cane sugar, pigment.
3, dissolvability is good, be able to bear or endure Wen Xingjiang. Dissolve has the flavor of traditional soup-stock and sweet smell after hot water.
4, use convenient: ? Mei Xing is tranquil Ku pure? need not be boiled make. Released kitchen able-bodied person thoroughly, decreased to boil the energy that makes soup-stock and time greatly, improved work efficiency. Can use extensively at processing food, if convenient cover, Peng digests food, quick frozen food, flavor juice (sauce) , the; such as fleshy products can make soup-stock of boiling water of soup of high-grade water in which noodles have been boiled, wonton, chaffy dish ground, fried dish in meal, stuffing makings.
How is pig bone soup-stock done
1, abluent, chop opens tube bone, unload water of the scald in cold water boiler with Jiang Si. Wait for water to leave, after boiling foam giving surplus, drop hematic water, rinse pig bone clean with tepid water, impurity of foam of scour off float.
2, in putting pig bone, Jiang Pian stewpan, add full amount water, small fire turns to stew a hour after be being boiled, rejoin yam piece (or corn paragraph, turnip all but) , continue to stew 30 minutes or so.
3, after soup Bao is good, contain the deal that has need, uppermost float oil is scooped after air is cool, use next but sealed container holds soup fraction, into freezer refrigerant save. One is taken to come out to heat thoroughly when using. Our home is met at least every week Bao 1-2 second soup, come to the quantity Cheng Qi of little good need first, add salt in the rest soup again, old people can be drunk.
4, the soup-stock with good Bao, can boil the noodle, vegetable that boil to wait to darling, add bright flavor. I am in when the little good vegetable that boil, add a soup-stock, after been boil, hit into vegetable broth with mixer, rejoin ground rice mediates rice is papered can.
What is pink of pig bone soup-stock
A lot of people do not know, actually pink of pig bone soup-stock is in we are daily in often still use. We know to be in a lot of delicate cate, soup-stock is a kind of indispensable burden, but because traditional soup-stock wants to need very long time to boil,make, very between take time, had the occurrence of soup-stock pink so, pink of pig bone soup-stock is applied one kind among them namely more extensive.
Pink of pig bone soup-stock is commonly by the protein complex of the animal, contain protein and amino acid commonly. Pink of pig bone soup-stock condenses via enzymatic solution and become, for condition of system of white small pink, contain the microelement such as polypeptide and amino acid, do not contain anticorrosive additive, cane sugar, pigment.