Boiling of seafood stock? Clear soup is an auxiliary material in cooking. Generally speaking, broth refers to the soup that has been boiled for a long time, and then adding some such broth to the cooking will make the dishes more delicious. Let's share with you the production of seafood broth. Let's have a look.
Cooking of seafood soup 1 cooking method of seafood soup
Ingredients: marinated kelp, chopped firewood, raw leek, ginger, garlic, carrot, white radish, onion, pepper, shrimp skin, water, white wine, seafood powder, sugar and salt. Production steps: soak kelp overnight, wash, filter and pick it up. Boil 100 kg of water, put it into the sea with slow fire, remove impurities and foam, cover the pot and cook for one and a half minutes. Add all the seasoning ingredients of a.b. and cook for another 30 minutes. Pick up all the ingredients and weigh them. Is it enough 100 kg? Boil for 10 minute, and filter to obtain seafood broth.
Pork bone soup: the preparation method of pig bone soup: clean pig bone and spine, cut into large pieces, soak the soup in a boiling water pot to remove the bloody smell, take it out, put it in a soup pot with boiling water, add onion and ginger, and cook for 3-4 hours. Pig bone soup can be used to make various soups, and it can also be used as a basic seasoning to flavor. Chicken soup: The preparation method of chicken soup: rinse the chicken rack, blanch it thoroughly in a boiling pot, put it in a soup pot, add a proper amount of water to boil it, stew it for 2 hours on low heat, add a few slices of ginger to enhance the flavor and remove the fishy smell, and continue to cook until the soup is rich and fragrant, and skim off the oil slick. Chicken soup can be used to make vegetarian soup. According to personal taste, fresh soup head can be added with other soups.
Beef bone soup: the method of making beef bone soup: wash beef bone, chop it into large pieces, soak the soup in a boiling water pot to remove the bloody smell, take it out, put it in a soup pot with boiling water, add onion and ginger, bring it to a boil, and turn to low heat for 4-5 hours. It will be fine when the soup is thick. Beef bone soup can be used to cook all kinds of vegetarian soup, or it can be replaced by beef tendon or beef offal, dried tangerine peel and ginger slices according to the needs of soup cooking.
Boil seafood broth II. How to make clear seafood soup?
Preparation method of seafood thick soup
Required materials: 50 kg of clean water, 7 kg of pig bones, 3 chicken bones, 3 kg of crucian carp, 3 kg of dried fish, 500g of wax gourd, ginger, onion 1 root, pepper 10g, cooking wine and salt.
1, clean the pig bones and cut them into large pieces, then soak them in cold water 1 hour to remove blood, then put them in a pot with cold water to remove odor, and then take them out and clean them.
2. Cut a knife at the tail of the crucian carp, and then put it in clear water to let the crucian carp swim and bleed. After washing the crucian carp, put it in a pot and fry it until it is golden on both sides.
3. Add 50 kilograms of clean water into a stainless steel soup bucket, then add pig bones and chicken skeletons to boil, add crucian carp and dried fish, add a piece of ginger, green onions and pepper, let the soup boil over medium heat for one hour, and then simmer for two hours.
4. Wash the wax gourd without peeling, and then put it into the soup pot for 20 minutes in advance. Finally, add a little salt to taste, add a little cooking wine to remove the fishy smell and enhance the fragrance, and the seafood soup is finished.
The produce seafood soup has a strong flavor, pig bones contain a large amount of bone marrow, and that soup decoct with bones has a strong flavor and a milky white color. Adding chicken skeleton, crucian carp and dried fish can make the soup fresher, without adding too much seafood, saving costs. Adding wax gourd can make the taste of seafood soup more fresh and sweet. In addition to wax gourd, you can also add ingredients such as soybeans, radishes and kelp instead, which can make the soup fresh and sweet.
Preparation method of seafood broth
The preparation method of seafood broth is relatively simple, with umami flavor and clear soup color as the main ingredients. The materials used in 50 kg of clean water are: dried fish 1500g, scallop 30g, dried kelp 200g, dried shrimp 250g, ginger, pepper, onion and salt.
After 50 kilograms of water is boiled, add the above ingredients and boil for two hours, and finally season. The soup cooked in this way is mainly fresh, but the soup color is clear. This clear soup is the most commonly used in cooking seafood dishes.
The original soup of seafood is mainly fresh, followed by flavor. If it is used to make seafood noodles, then seafood thick soup is the most suitable, because seafood thick soup tastes mellow.