Broth Selection
They offer a variety of broth bases to choose from, catering to different tastes and preferences. Specific broth options might vary, but often include spicy, mild, and vegetarian choices.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Big Way Hot Pot 大味·锅物料理
Broths have been a culinary staple across cultures for millennia, evolving from simple cooking liquids to complex, flavorful foundations for soups, stews, and other dishes. Their historical significance lies in their ability to extract nutrients from bones and vegetables, providing sustenance and flavor, especially in times of scarcity. The variety of broths available today reflects a global exchange of ingredients and cooking techniques.
Broths hold significant cultural importance as comfort foods, healing remedies, and social gathering points. They are often associated with family traditions and passed down through generations.
Comfort Food
Broths, especially warm and savory varieties, are often considered comfort food due to their soothing properties and association with care and nurturing.
Healing Remedy
Many cultures believe in the healing properties of broth, particularly chicken broth, which is often prescribed as a remedy for colds and flu.
Social Gathering
Broths often form the base for soups and stews that are shared during family meals and social gatherings, fostering a sense of community.
Broth flavors are incredibly diverse, ranging from light and delicate to rich and savory. The key ingredients and preparation methods dictate the final flavor profile.
Flavor profiles vary greatly depending on the base ingredients and additions. Spicy broths might feature chili peppers, ginger, or garlic for heat. Mild broths often rely on subtle vegetable flavors, herbs, and gentle seasonings. Vegetarian broths derive their flavor from a combination of vegetables, mushrooms, seaweed, and sometimes, smoked ingredients to create depth. Common ingredients in various broths include: Bones (chicken, beef, pork, fish), Vegetables (onions, carrots, celery, mushrooms), Herbs (parsley, thyme, bay leaf), Spices (pepper, garlic, ginger), Seaweed (kombu), Soy sauce or miso (for umami).
Simmering Time
Allow ample simmering time to extract maximum flavor from the ingredients. Bone broths often require several hours, while vegetable broths can be ready in a shorter time.
Skimming Impurities
Skim off any scum or impurities that rise to the surface during simmering to achieve a clear and flavorful broth.
Seasoning
Season the broth gradually throughout the simmering process, tasting and adjusting as needed. Avoid over-salting.
Enhance Umami
For a richer umami flavor, consider adding ingredients like dried mushrooms, kombu (seaweed), or a splash of soy sauce or miso.
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