1, broth
Broth is used in a large number of ordinary cooking, cooking is often a continuous rolling, continuous access to rehydration.
Raw materials: chicken bones, duck bones, pork bones, minced meat, pork skin, etc., no special requirements.
Fire: boil cold water, remove the foam, put onions, ginger and wine, slow cooking for a few hours over low heat.
Soup yield: 3-5 times of the raw material.
2, milk soup
Raw materials: use of chicken and duck pork bones, pork claws, pork elbows and other easy to get out of the soup white (fat acid) raw materials.
Fire: raw materials with boiling water. Put cold water to boil on high heat, remove the foam, put onion, ginger and wine, rolling slowly until the soup is thick and milky white. Soup rate: 1-2 times the raw materials.
3, broth
The broth is divided into ordinary broth and refined broth.
(1) Ordinary broth:
Raw material: old hen (natural free-range old hen), with part of the lean pork.
Fire: raw materials scalded with boiling water. Put cold water to boil on high heat, remove the foam, put onion ginger wine, and then change to low heat, keep the soup surface slightly open, turning with small blisters. The fire is too big to cook into white milk soup, the fire is too small is not strong fresh flavor.
The rate of soup: 1-2 times the raw material.
(2) Refined broth (top broth, top broth, single-hanging broth, double-hanging broth)
Take ordinary broth and filter it through gauze. Take chicken and chop it into minced meat, put onion, ginger, wine and water to soak for a while. Put the chicken puree into the broth, heating and stirring. When the soup is about to boil, reduce the heat to low and do not let the soup roll. After the cloudy suspended matter in the soup is adsorbed by the chicken mushrooms, remove the mushrooms. This refining process is called "hanging soup". Refined twice the broth is called "double hanging soup".
The clear soup is the most difficult soup to make, but also the best quality soup. It is clear and fragrant. It is often used for shark's fin, sea cucumber or high-grade fresh soup.
How to make stock
In cooking, stock is indispensable in the production of dishes. The stock used in meat dishes is made by boiling meat bones, chicken body, etc. Similarly, we often use stock in meat dishes to make vegetarian dishes more flavorful, but it is limited by the ingredients. Vegetarian soup is different from meat soup. Vegetarian soup is basically made from soybean sprouts and carrots, but there are many ways to make it. Here are 2 ways to do it:
(a) Ingredients: soybean sprouts 900 grams of carrots 1.5 celery 2 (or 1 white radish) 90 grams of mushrooms
Practice: 1 carrots, peeled, washed, cut into pieces; celery washed, cut into small pieces, mushrooms washed and softened standby.
2 pot pour all the ingredients and 1200 ml of water to boil, change to low heat and continue to cook for 4 to 5 hours (the lid needs to leave a gap)
3 to cool and filter, leaving the broth, refrigerated and ready to apply.
(2) Ingredients: mushroom tips 75g
Practice: 1. mushroom tips washed, poured into the pot with 2400 ml of water, boiled over high heat.
2. Change to low heat and simmer for 1 hour, then filter when cool. (Add an appropriate amount of broad beans for a more mellow flavor).
Stock is the basis of cooking, it can be spare in the production of SAUCE or SOUP, in cooking also need to use, so stock is very important to cooking, stock is a kind of meat or animal bones, poultry or poultry bones, fish or fish bones, or vegetables, after a long time of boiling, boiled out of the essence of its with the mixing of diluted liquids, which comes from the flavor of the ingredients themselves. The flavor comes from the soluble proteins of the ingredients themselves, and the nutrients and oils of the non-proteins are analyzed through diffusion, osmosis, and adsorption. Ingredients of stock:
(1)Meat and bones
The main ingredients of stock are bones or meat. Broth takes a long time to cook, so the meat used is cooked with meat that is not fit for consumption.
The bones used to make stock must be fresh and blanched before boiling.
Poultry broth is usually used to boil poultry broth, all unsuitable parts can be used to make broth, such as chicken head, chicken neck, chicken wings, chicken feet, chicken claws can be used to boil broth, with the old chicken is most suitable. The skin of the chicken should not be thrown in, and the soup should not be too oily.
Brown stock bones must first color, you can use the roasted or fried on the color, usually more with the roasted, roasted potpourri and oil left behind can be used to slag (Deglaze) will be clear of potpourri and oil is also poured into the broth with the simmering.
Fish stock is used with fish bones, fish stock can not boil a good taste, simmering before the first will fry the bones, but can not color, this step is called SWEAT (* juice), until the bones out of the juice can be added to the water to simmer.
(2) Flavored vegetables and spices
Broth in addition to the bones must be flavored vegetables (MIRE-POIX) or spices, flavored vegetables usually refers to carrots, onions, parsley.
Spices are usually Bouquet Garni (spice bundles), which include: Thyme, Bay Leaf, Celery, Parsley, and Leek tied together with thread and thrown into the broth.
Some people also use sachets, in which the spices are chopped and thrown into the broth.
The key to making stock:
(1) Start with cold water
(2) There must be a certain ratio of water to ingredients
(3) Slowly simmer without a lid
(4) Don't add salt during the simmering process
(5) Let it simmer for a long time
(6) Fish out the dregs and the floating oils at any time
(7) Make sure the stock has been stored for a long time
This is the first step in the process of storing stock.
Storage steps:
(1) Boil
(2) Cool
(3) Refrigerate
The broth can be boiled in large quantities and then made into broth ice bricks by using an ice box and then divided into small packages to be heated up each time you take the right amount of time to heat up whether it's for cooking noodles, soup or cooking
Pork Broth
Ingredients:
Two kilograms of bone marrow, two pounds of bone marrow and two kilograms of pork.
2 pounds of pork bones, 1 white radish, 1 carrot, 1 small piece of sugar cane
Some ginger, a few scallions, 1/2 cup of rice wine, 5 pounds of water
Methods:
Wash the pork bones in hot water first and then wash
Put all the ingredients into a pot (to start cooking in cold water)
Bring to a boil over high heat and then change to medium heat and cook for about 2 hours
This is a good way to make the pork soup.
Water 5 pounds is about 15 cups (water should be added at once)
Do not add water during the boiling process to maintain the original flavor (if you have to add water to heat the water)
Cooking scum should be fished out
Cooking with a few drops of vinegar can be released in the bones of the calcium in order to facilitate the human body to absorb
Chicken broth
Ingredients:
Chicken bones 2 pounds, chicken bones, bone marrow, bone marrow and other ingredients.
Remarks:
5 pounds of water is about 15 cups of water (water should be added at once)
Do not add water during the cooking process to maintain the original flavor (if you must add water to the water to be heated boiled water)
When boiling scum should be removed
While cooking add a few drops of vinegar can be released in the bones of the calcium in order to facilitate the human body to absorb
Beef broth
Ingredients
Beef bones 3 catty, scallions, ginger
Peppercorns, 1 cup of wine, 5 catty of water
Methods:
Beef bones washed and scalded in hot water first, then rinsed
Put all the ingredients into a pot (start with cold water and cook)
Bring to a boil over high heat, then change to medium heat and cook for about two hours
Remarks:
This is the first time that we have ever made beef stock in the United States, and we are not sure if this is the best way to do so. /p>
5 pounds of water is about 15 cups (water to be added at once)
don't add water during the boiling process to maintain the original flavor (if you must add water to heat the water)
cooking scum to be fished out
cooking a few drops of vinegar can be released in the bones of the calcium in order to facilitate the human body to absorb
lamb broth
Materials:
lamb bone
Methods:
Sheep bones are washed and rinsed in hot water before being washed
Put all the ingredients into a pot (start with cold water)
Boil the pot on high heat and then change the heat to medium and cook for about 2 hours
Notes:
This is a good idea to use the water in the pot to cook the bones.
Water 5 catties is about 15 cups (add enough water at once)
Don't add water during the boiling process to maintain the original flavor (if you must add water, heat it up)
Scum should be fished out during the boiling process
Adding a few drops of vinegar during the boiling process releases the calcium in the bones for the human body to absorb
Chiba Makhana Soup
Materials:
Dried 1 dried kelp, 50g sliced daikon, 5 cups water
How to make it:
Soak the kelp in water overnight
Put the kelp and water into a pot and bring to a boil
Lower the heat to low and cook for 10 minutes and remove the kelp
Put in the sliced daikon and cook for 3 seconds and turn off the heat and let it simmer for 3 minutes
Strain out the daikon and you are ready to go
*Cooked kelp can be used for soups or combined with red fish. Kelp can be boiled in soup or with braised pork
Methods for making stock
Superior stock (for use with shark's fin and abalone)
Use one catty of local chicken, two taels of Jinhua ham, half a catty of lean pork and field hen bones, plus one catty of water to make one catty of stock.
White soup (pig bone)
Pig bone after washing first with boiling water to remove blood, rinse cold water to wash, and then put into the cold water heating and boiling, while cooking while filtering off the scum, cooking until the water rolled, turn the heat to slow simmering, about four hours can be.
Chicken broth
Put the chicken bones in cold water, heat over medium heat, turn off the heat when the water rolls, and cook the blood. Rinse the boiled bones with cold water, replace with a pot of water and heat until the water comes to a boil, then put down the bones and simmer on low heat for half an hour. You can add lean meat or ham to make the soup more flavorful.
To make the above broths, it is important to grasp the following tips:
1. The steps of scalding and cleaning should not be omitted, as it helps to remove blood, fishy smell and scum
2. When formally simmering the broths, remember to boil the water first, and then put down the bones that have been scalded by Chuan, and if you boil them from the cold, the broths will easily become cloudy
3. The fire of simmering the broths should not be too high. When the water is boiling, turn the heat to medium-low, and slowly let the flavor of the bones dissolve out
4. Covering or not covering the pot when simmering soup also affects the color of the soup, cover the pot with a lid to simmer out the soup is more turbid, not cover the soup is more clear
5. If you think it's too much trouble to simmer the soup, you can take advantage of the holiday season to simmer a pot of broth at a time, after the cooled down and divided into plastic bags, spread out a bag of bags to be placed in the freezer to save. Red and white radish, corn, cabbage, Chinese cabbage, soybean sprouts, shiitake mushrooms, kombu, and celery are all common ingredients. You can choose four or five of them to simmer in the broth by cutting the ingredients into chunks, adding water and simmering over low heat for four hours to release the sweetness in the vegetables into the broth
Fish stock
Fish stock is mostly used to make seafood soups, and the main ingredient is fish bones, with seafood being the most popular. Fish bones from kingfish and snapper are ideal. Simmering, as long as the fish bones clean, Sichuan hot, in a frying pan with white wine sautéed onions, carrots, celery and fish bones, and then add water to simmer for 40, 50 minutes, water can add a few bay leaves to fishy seasoning.