After watching it for more than a week, Zhou Jun wondered why it took so much effort to make milky thick soup at home. The creamy white thick soup in the restaurant can be easily prepared in less than 20 minutes from your point to your end. What kind of "secret seasoning" was added?
Later, Yi specially invited a nutritionist for this purpose. Through his explanation, Yi learned the inside story of this milk soup restaurant!
Nutritionist said: As long as there are three conditions, the soup can be milky white, namely fat drops, emulsifier and water.
She takes milk as an example: milk is milky white, but in fact, it is just a kind of emulsifying phenomenon in which milk fat is evenly distributed in water. These small water droplets emulsified in water are transmitted to our eyes through the reflection and scattering of light, and finally look like milky white. In fact, cream is light yellow, just look at butter!
Knowing the principle that the soup is milky white, Zhou Jun also summed up some conditions for cooking "milk soup": for example, boiling with high fire and increasing stirring to form protein emulsion; For example, ribs are fried first and then boiled, forming more fat drops. These actions all help to produce white soup.
However, there are still questions, why can the milk soup in the restaurant be cooked quickly and white?
Zhou Jun happened to have a friend who was a chef, and he also revealed the secret of the restaurant. The traditional soup is: stew the ingredients first, then season them; Nowadays, restaurants pay attention to speed. They put soup powder first and then stew the ingredients. Moreover, the soup cooked in this way is milky white and has a stronger taste, which is not so heavy when boiled in water alone.
As for this soup powder, the chef friend only said that you would know what was going on by searching Taobao.
Hello, I'm Lamian Noodles. I have been engaged in the beef noodle industry in Lanzhou for many years, specializing in the production of soup stock. There is no technical content in making thick white bone soup. The so-called thick white "broth" used in many restaurants can even be made of bones. There are two main ways to make thick white soup without bones. Here I will talk about the mystery in detail.
There are many kinds of thick bone soup, but most people prefer thick white soup because it looks appetizing and delicious, but in fact, no matter what kind of soup, without any seasoning or side dishes, the soup only contains umami and fragrance, while thick white soup is mainly fragrance.
Explanation of the principle of thick white broth
In fact, the thick and white stock has two meanings. "Thick" actually refers to the state of the stock, and "white" refers to the color of the stock. The concentration of the stock solution is determined by the collagen contained in the stock solution, and the milky white of the stock solution is actually determined by the fat contained in the stock solution. When cooking broth, the collagen in the ingredients is hydrolyzed into gelatin under the condition of high temperature heating and dissolved in the soup, so the soup will become sticky, and the fat will be emulsified during heating to form stable fat droplets suspended in water, and the soup will appear milky white.
If you want to cook a thick white soup with real materials, it's actually very simple. You only need to choose ingredients rich in collagen, such as pigskin and fatty ingredients, such as pork belly, to cook thick white soup, so you don't need to use bones, but the cost of bones is relatively low, so most restaurants will cook soup with bones.
In addition to the above-mentioned method of cooking thick white soup without bones, there are actually many methods of cooking thick white soup with lower cost. Many restaurants use these methods mainly to reduce costs and improve efficiency. Let's be specific.
The use of big bone white soup with lower cost and higher efficiency The thick white soup without bone is mostly blended with additives. This soup has the advantages of low cost, high efficiency and convenience. The disadvantage is that this kind of soup is not resistant to high temperature, and repeated cooking of soup will be very bad.
There are many kinds of additives used to prepare soup, mainly powder and paste. The functions of these additives are also classified, some are whitening, some are seasoning, and some are adjusting the concentration of soup. For example, the main function of Dagubai Soup Paste is to increase the milky white of the soup, the main function of concentrated fresh fragrant paste is to increase the umami taste of the soup, and the main function of thick soup treasure is to increase the viscosity of the soup.
Question 1: What is the difference in taste between the blended puree and the true puree except the appearance?
In terms of taste, the blended broth has a strong taste. If it is added in large quantities, it will smell good, but it will not taste good. The more you eat, the less you taste, and you will generally feel thirsty after eating the blended broth, and there is a feeling of astringency in your mouth. The real broth is not fragrant, but it tastes delicious, which is the feeling that the more you eat, the more fragrant it becomes.
Question 2: What do mixed stocks generally do?
The most common is the broth used in hot pot, as well as the use of mala Tang and rice noodles. Why do these restaurants generally use blended broth? Because these restaurants all have one thing in common, that is, more emphasis on taste. For example, the strong spicy and greasy feeling of the hot pot bottom material will paralyze people's taste, so even if the real soup is used, people can't tell it apart, and the second is the cost.
Question 3: Will the restaurant specializing in beef mutton soup use blended soup?
The answer is: some will choose to use it, because the completely blended soup tastes not very good. For those diners who like to drink soup and often drink soup, the soup blended with additives is easy to distinguish. Then why would anyone use it? In fact, the main reason lies in the use of additives. In restaurants similar to beef mutton soup, most of them use real materials to cook broth first, and then use big bone white soup to increase the milky white of the soup, which can reduce the cooking time of the soup, so fewer additives are needed, mainly to increase the appearance.
The method of cooking thick white broth without additives. The "broth" made by this method is actually similar in appearance to broth, but it is not a real "broth".
The first method: thick white "soup" made with milk powder.
The most common way to use this method is to run a mala Tang restaurant, where water and milk powder can be mixed to make soup similar to broth.
The second method: make thick white "soup stock" with flour.
This method is typical of the soup used in noodles. The soups in the noodles are mainly beef, mutton and bones of cattle and sheep, but the milky soup and yellowish soup are actually made of flour.
To sum up, under the premise of using real materials, you can make thick white soup without using bones, but if you don't use real materials, the "soup" is actually not a real soup, but just a portrait. In addition, some soups seem to have no bones, but they are actually soups made of bones, but you just can't tell.
The personal homepage has a series of video tutorials made by Lanzhou Lamian Noodles and various recipes shared by Lamian Noodles. I often share them:
Explain the practices of various pasta dishes, explain the practices of various marinated dishes and share the spice formula of marinated dishes, explain the practices of various clear soup dishes and share the experience of mixing soup.
A: Nowadays, food additives are omnipotent. It is enough for the restaurant to make soup. Why use bones?
People are close to "breeders". Which chicken, duck, fish, meat and vegetables on the market are not cultivated with chemicals? Coupled with fermentation, whitening, crisp, loose and so on. What chemicals are useless in the process of preservation and food processing?
More seriously, the direct use of industrial chemical raw materials in food can only rely on people's "conscience". People who make food have more conscience, and citizens will be less hurt by additives.
I studied as a chef in cooking school for three years. After graduation, I worked in restaurants of all sizes. Later, he opened a restaurant for nearly 10 years I still know something about the kitchen behind the hotel.
Before miso and other flavoring agents were invented, Chinese food was basically flavored with mixed stock. Therefore, before evaluating a chef's cooking level, there is a saying that "a good chef depends on a pot of soup", which shows the role of soup in China cooking.
Now, with the emergence of various seasonings, chefs have long been liberated from the laborious and expensive work of preparing broth. There are countless flavoring agents on the market now, and it is much easier for chefs to flavor and refresh themselves than before.
First of all, the way of cooking soup in restaurants now.
1. Traditional cooking method: The traditional cooking method of soup stock is to make a pot of soup stock by boiling pig bones, beef bones, chicken and meat for a long time. According to different usages, this soup stock can be divided into thick white hairy soup and clear soup. Thick white soup stock is a kind of low-grade soup stock, which is mainly used to make noodles, wonton and other foods with soup. Generally, noodle shops, wonton shops and rice noodle shops use a lot; Clear soup is a kind of soup that is slowly stewed with low fire, which is used in making some high-end dishes. We are familiar with the classic Sichuan cuisine boiled cabbage, so we must use clear soup.
2. Modern shortcut: Now when you go to the farmer's market to sell spices, you will encounter spices such as soup paste and a drop of incense. It doesn't take long to cook thick white soup with a pot of clear water, which is a convenient and fast method with extremely low production cost. Now most restaurants will adopt this method.
3. Combination of traditional and modern methods: Because soup with additives will feel very dry or fresh, many restaurants will mix traditional bone soup with soup with additives, which is also a common method.
Second, why can restaurants cook thick white soup without bones?
1. You don't have to use bones to make a thick white soup: the thick white soup is mainly due to the fusion of fat and water in the ingredients. The color of the soup formed by the fusion of fat and water through fire can be made as long as the ingredients contain fat. Just because the price of bones is relatively low, it gives everyone the feeling that restaurants will use bones to make soup, and it is not excluded that high-end restaurants will choose better ingredients to make soup.
2. Cooking soup with food additives will also produce thick white soup: It can be said that it is very simple and convenient to cook thick white soup with food additives. Boil a pot of water and add some according to the ingredient list. As long as the water boils, the soup will turn thick white.
Third, how to cook thick white soup quickly and well
1. Wash the ingredients and put them in the pot, then blanch them to remove the odor.
2. Put the ingredients into the pot and fry them slightly with hot oil to release their fat.
3. After boiling water, the soup in the pot will instantly become thick and white, and it will take longer to add cold water. Because the boiled water will fuse with the fat in the ingredients more quickly, the soup will thicken and turn white quickly.
4. Be sure to cook with high fire to keep the soup in the pot boiling, so that the fat in the ingredients can quickly change color with water.
My mother's idea comes from China's traditional concept of "keeping shape by shape". She thought anything milky would be milked, but in fact my husband drank it. He gained 20 kilograms a month, but I didn't gain a kilogram.
In fact, white soup is also an emulsified system formed by oil and water. The raw materials for making white soup are usually pig bones, fish bones and chicken bones, which are rich in fat. In the process of stewing, protein and phospholipids are slowly dissolved in the meat, and these substances only act as "emulsifiers".
Fat is wrapped by substances with emulsifying effect, and continuously differentiates into smaller particles under the action of boiling, and is suspended in water, so that the soup has the optical effect of scattering and becomes thick white.
The principle is as simple as that [yeah] [yeah] [yeah]
I have been engaged in hotel catering for ten years. I tell you, at least the catering industry around me (coordinate Yangzhou) has not found clear water and white soup yet. I might add some milk to the broth, not milk, of course, but three-flowered light milk.
The kitchen in a four-star hotel has at least two boxes of three-flowered light milk every month, not just fish soup. Many people with soup will add it, even if it turns white after frying, because the color will be more beautiful. And if you want to turn white, you really don't need milk. Add some radish or tofu to soybean oil, which is absolutely white.
I also heard what the man said. The culprit is big bone paste. These products are used in small workshops and fly restaurants. If the restaurant is positioned higher, it's all big bones making soup directly. Generally speaking, spices such as bone soup paste can't completely simulate the taste of bone soup. If this pot of soup needs people to drink, people can easily eat it. To do this in an area where you know how to drink soup is to smash a signboard.
I read a news report that a "clue person" came from Jianyang, Sichuan, which is famous for producing mutton, and raised 90 thousand yuan with friends to open a mutton soup kitchen in Chengdu. No matter how you cook it after opening it, it is impossible to always cook an attractive milky white.
The "clue man" who has repeatedly failed invited the "senior", who showed the "secret recipe": a large pot of white thick paste and gray-green essence, and soon boiled out a white soup thick paste. The "clue man" carefully studied the "secret recipe" and found that it contained sheep essence, whitening agent and bone soup additives. One of the whitening agents also contains titanium dioxide, which can also be used as cosmetics. It is said that it is not good for kidney and stomach.
Indeed, now it is as small as an early soup stall and as big as an expensive restaurant. All dishes related to color, aroma and taste are not without fine taste, among which "soup" is the hardest hit. Chicken soup, duck soup, bone soup, fish soup, shrimp soup, turtle soup, mutton soup, beef soup and bean curd soup all have corresponding "essence" with different materials and tastes.
So much nonsense in front, the last sentence is the answer I want:
No matter it is serious/not serious/very serious, "white soup" is unhealthy. Try to drink as little as possible.
In fact, I am disgusted with the popularization of science. What bone soup doesn't supplement calcium, white soup is unhealthy ... I just want to eat happily. Cooking is not a chemical experiment, and I still have no appetite after so much entanglement. Being a man, the most important thing is to be happy!
The main reason is that the bones have been cooked for too long! What the hotel wants is efficiency, and we can't spend a lot of time cooking bone soup. And now the additives bought in the market can directly achieve the effect of white soup, so restaurants will not choose to cook bone soup!