When we eat out, we will not only order our favorite food, but also order some relatively healthy soup. Therefore, many restaurants have also launched health-care signs, which have also attracted many customers. When we eat hot pot, there are not only spicy soup bases, tomato soup bases, but also some soup bases such as fungi, which are very rich. Usually, everyone likes to drink some delicious soup such as bone soup and chicken soup, so we eat it in the snack bar.

In fact, the soup in the restaurant outside is delicious and varied, just like the chicken soup we often drink. When we stew chicken soup at home, it feels like a very complicated process. Some people stew for a whole day in order to get the best chicken soup, leaving only the essence of a bowl of chicken soup. Under such low efficiency, why can the chicken soup in the restaurant provide customers with a lot of chicken soup base every day? Whether it was specially cooked the night before, of course, is impossible.

In fact, in order to make more profits, many restaurants do not use a lot of chicken to cook chicken soup, which not only wastes time, but also consumes raw materials, so they will use concentrated chicken juice instead, such as concentrated bone juice for bone soup, concentrated mushroom juice for mushroom soup, and concentrated seafood juice for seafood soup. Many nutritious soup bases can be replaced by concentrated juice, and the cost of concentrated juice is very cheap.

However, some restaurants with good conscience will cook a pot or chicken and fish and stew soup for two hours on the basis of blending. However, more restaurants choose to blend directly, adding some essence and monosodium glutamate, which saves both cost and time, and the bottom of the soup is also very popular with customers, but customers eat a hodgepodge of additives.