French editing
1. Wash the pork chop, wash the onion, carrot and fresh corn, and cut into pieces for later use.
2. Take the soup pot, put all the materials in Method 1, and pour in water.
3. open fire, boil the water in the soup pot of method 2, cover the pot, put it in the braised pot for about 2 hours, and remove the material in the pot, that is, pig broth.
a pair of pig bones, a spoonful of wine and 3 slices of ginger. 2 onions
Practice editing
Pig bones are boiled in boiling water for 5 minutes, and impurities and blood water are boiled out, and all the soup is poured out. Wash the cooked pork bones with tap water, put them all into the pot, add onion, ginger, wine and water, and stew them slowly to form the pork bone soup.
1. After the ribs are soaked in blood, they are washed and drained. After the fungus is soaked in cold water, it is torn into small flowers. The chives are chopped, and the ginger is shredded. The garlic is sliced.
2. Heat a proper amount of oil in the pan. When it is about 71% hot, add the ginger and garlic until fragrant. Pour in the ribs and stir-fry until the color changes. Then add the soy sauce, yellow wine and oyster sauce to continue to stir-fry. Inject boiling water without ribs, add broth and sugar, boil over medium heat for 31 minutes, then add auricularia and salt, continue to cook for 21 minutes, pour a little vinegar along the side of the pot, stir well, and then turn off the fire < P > 3. Inject about 2/3 full water into the pot, pour a teaspoon of edible oil into it, then boil it, then pour the dried noodles into a half bowl of cold water, so after three times, take out the noodles. Add eggs, and the sparerib noodles are finished.
Generally, raw materials such as chicken, duck, pig bones, pig's feet, pig's elbows, pig's bellies, etc., which are easy to make the soup white, are boiled in boiling water, boiled in cold water with strong fire, defoamed, added with onion and ginger wine, and slowly rolled until the soup is thick and milky white.
white meat is better than red meat, and a small one is better than a big one. Shrimp is white meat > Fish white meat > Chicken white meat >; Sheep red meat > Pork red meat > Red beef.
Efficacy of common raw materials of broth:
1. From the perspective of health preservation in traditional Chinese medicine, pork tonifies the kidney and nourishes blood, nourishes yin and moistens dryness. Pork boiled soup can make up for dysphoria, dry cough, constipation and dystocia caused by insufficient body fluid.
2. Beef has the functions of invigorating spleen and stomach, benefiting qi and blood, strengthening bones and muscles, and eliminating edema. Stewed beef with red dates will help muscle growth and promote wound healing.
3. Mutton warms the spleen and stomach, which is used to treat nausea, emaciation and chills caused by deficiency and cold of the spleen and stomach. Warming and nourishing liver and kidney, used to treat soreness, weakness, cold pain and impotence of waist and knees caused by kidney-yang deficiency; Tonifying blood and warming channels are used for abdominal cold pain caused by postpartum blood deficiency and cold channels.
Example editor
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."
The main raw material
The production of soup stock varies among the people, and the best one may be the mixture 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 that kind of 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.
cold water should be used to stew broth, and the water surface should cover the materials inside, and wine should be added to remove the smell of meat, but onion and ginger should not be put in order to avoid losing the flavor with vegetables. After boiling the water, skim off the floating foam, and simmer it with low fire until the bones are crisp and the meat is rotten.
simmer
when simmering the soup, you must use a small fire. If the fire is too big, the soup will be unclear. This alone is not enough. When it is stewed, you should secrete the soup, filter impurities with a cloth, cool it, scrape off the frozen oil on the upper layer, then boil the soup again, add the broken egg whites, and stir the soup while pouring the egg whites. This soup stock can only 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.
Save
the cooked soup stock. You can put it in a plastic bag and freeze it. 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.