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Today I would like to share the recipe for a chicken soup with sauce:
6 kg of boiled chicken soup, half a bottle of oyster sauce, 1.2 kg of sugar color (maltose), 24 grams of Chef Sibao Fresh Aroma Bao, 45 grams of Chef Sibao Flavor Herbs, 24 grams of Chef Sibao Chicken Bone Broth Powder, 15 grams of Tree Pepper, 6 grams of large ingredients (5 flowers), 15 grams of sesame oil, 5 grams of Chef Si Bao hd one 6 flavor enhancers, dark soy sauce, caramel pigment to taste
The above sauce soup is cooked for 40 minutes, and then add the ingredients to cook for 20 minutes, the auxiliary ingredients refer to the chef four treasures fresh fragrant treasure, the chef four treasures flavor vanilla, the big ingredients and so on.
When cooking normally, 3-5 chickens can be poured each time and cooked for 5 to 10 minutes to color.
Product brightness: can put chicken soup slick oil, the depth of color can be adjusted by oil consumption, melanin.
Cooked chicken into the sauce pot to hang about 10% of the weight, so there are two ways to solve: one is to cook less than 5 minutes when cooked, and the other is to increase the price proportionally.
Maintain the volume of the original miso soup, such as less, light can supplement the chicken soup, oyster sauce, sugar color, such as salty water. Each time the chicken is cooked, the excipients (spices, spices) can be added as a percentage according to the weight of the chicken. The miso soup is too dark to pour out some of it. The amount of oyster sauce and syrup should be added less, not every time.
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