Broth stock is an auxiliary material commonly used in cooking. When cooking, if you add soup stock where water is needed, the dishes will be more delicious and delicious.

I remember the teacher taught me a sentence about making soup in cooking class: "No chicken is not fragrant, no duck is not fresh, no skin is not thick, no belly is not white."

Broth is generally divided into three categories: hairy soup, milk soup and clear soup.

Maotang is widely used in ordinary cooking, which is often found in restaurants. It is boiled continuously and supplemented with water continuously. Raw materials are generally chicken bones, duck bones, pig bones, minced meat, pig skin and so on. Boil in cold water, remove the foam, add onion ginger wine, and simmer for a few hours. There is no special requirement.

Generally, raw materials such as chicken, duck, pork bone, pig's feet, pig's elbow, pig's belly, etc., which are easy to whiten the soup, are boiled in boiling water, boiled in cold water, defoamed, added with onion and ginger wine, and slowly rolled until the soup is thick and milky white.

clear soup can be divided into ordinary clear soup and refined clear soup.

Ordinary clear soup: choose old hen, mix with some lean pork, blanch with boiling water, boil with cold water, remove foam, add onion ginger wine, then reduce the heat, keep the noodle soup slightly open, and turn over the broken bubbles. When the fire is too long, it will be boiled into white milk soup. When the fire is too small, the fresh flavor is not strong.

refined broth: filter the common broth with gauze, chop the chicken breast into minced meat, soak it in onion ginger wine and water for a while, wrap the minced chicken in gauze, put it into the broth, and heat and stir over high heat. When the soup is about to boil, switch to low heat and don't let the soup roll. After the turbid suspended matter in the soup is adsorbed by the chicken chop, the chicken chop is taken out. This refining process is called "hanging soup", and the clear soup refined twice is called "double hanging soup". This refined soup is the top grade in the soup. It looks like white water, but it is clear and delicious. It is often used in the production of high-end dishes, representing dishes: boiled cabbage (which is extremely expensive and only available in high-end restaurants! ）。

When it comes to this soup stock, it is very particular. "A soup stock is a soup that will become a paste when it is frozen. Soup stock is an essential thing for cooking, and it is probably a place where water can be used. If it is replaced by soup stock, this dish will be much more delicious. For example, the baked bran should be boiled in water. If it is cooked in broth, the umami flavor will penetrate into the baked bran. The shark's fin, abalone and so on are not very fresh, so it is even more necessary to use broth to draw out the umami flavor, which is called "hanging fresh." The production of broth varies among the people, and the best one may be the mixed stew of old chicken and turtle; Almost, stewed with chicken shells and meat bones. The worst thing, which is also the most used in private restaurants, is to stew with pig water and pig blood. It is said that the taste is quite fresh, but I always think that fresh method is "the freshness of the tiger and the wolf", just like giving extremely tonic medicine to the extremely weak, which is not taken by the law.

When stewing broth, use cold water to cover the ingredients inside, and add wine to remove the fishy smell of meat. However, avoid putting onions, ginger, etc. to avoid losing the flavor with vegetables. After boiling the water, skim the floating foam and simmer it with low fire until the bones are crisp and the meat is rotten. To stir up the soup, you must use fire and water. If the fire is too strong, the soup will be unclear. This alone is not enough. When the stew is ready, you should secrete the soup, filter the impurities with a cloth, and after cooling, scrape off the frozen oil on the upper layer. Then boil the soup again, add the broken egg white, and when pouring the egg white, stir the soup while pouring it, so that the egg white will wrap the turbid things in the soup, and then lift it up and throw it away when it is cooked. This is the clear and refreshing broth, which can be used as water. Most people don't know the knowledge of clear soup. Just take a chicken and cook it. When cooking, scoop a spoonful from it and add it. This soup is unclear and oily, so it's better not to put it. Moreover, not all dishes can use broth, such as tofu coat, so you can't use broth, just because it is pure and clear; Another example is burning seafood. Chicken soup should be used instead of broth. There are many exquisite things here. The cooked soup stock can be packed in plastic bags and frozen. You can take it whenever you want. If you don't have time to make soup after work, just take out a bag and put some vegetables after heating, which is a good soup. Soup stock is the basis of cooking. Therefore, even if it is a vegetarian dish, it is also said with vegetarian soup. Vegetarian soup, stewed with carrots, soybean sprouts, celery and mushroom roots; I used to make a vegetarian soup with only mushrooms and mushrooms. It was really delicious, and its fragrance was more elegant than that of meat soup.

Soup is an auxiliary material commonly used in cooking. When cooking, if you change it to soup where water is needed, the dishes will be more delicious and delicious.

I remember the teacher taught me a sentence about making soup in cooking class: "No chicken is not fragrant, no duck is not fresh, no skin is not thick, no belly is not white."

Broth is generally divided into three categories: hairy soup, milk soup and clear soup.

Maotang is widely used in ordinary cooking, which is often found in restaurants. It is boiled continuously and supplemented with water continuously. Raw materials are generally chicken bones, duck bones, pig bones, minced meat, pig skin and so on. Boil in cold water, remove the foam, add onion ginger wine, and simmer for a few hours. There is no special requirement.

Generally, raw materials such as chicken, duck, pork bone, pig's feet, pig's elbow, pig's belly, etc., which are easy to whiten the soup, are boiled in boiling water, boiled in cold water, defoamed, added with onion and ginger wine, and slowly rolled until the soup is thick and milky white.

clear soup can be divided into ordinary clear soup and refined clear soup.

Ordinary clear soup: choose old hen, mix with some lean pork, blanch with boiling water, boil with cold water, remove foam, add onion ginger wine, then reduce the heat, keep the noodle soup slightly open, and turn over broken bubbles. When the fire is too long, it will be boiled into white milk soup. When the fire is too small, the fresh flavor is not strong.

refined broth: filter the common broth with gauze, chop the chicken breast into minced meat, soak it in onion ginger wine and water for a while, wrap the minced chicken in gauze, put it into the broth, and heat and stir over high heat. When the soup is about to boil, switch to low heat and don't let the soup roll. After the turbid suspended matter in the soup is adsorbed by the chicken chop, the chicken chop is taken out. This refining process is called "hanging soup", and the clear soup refined twice is called "double hanging soup". This refined soup is the top grade in the soup. It looks like white water, but it is clear and delicious. It is often used in the production of high-end dishes, representing dishes: boiled cabbage (which is extremely expensive and only available in high-end restaurants! ）。