Actually, the deliciousness of cooked food depends on the taste of miso soup. A good pot of miso soup can season delicious food. Besides seasoning, it depends on the frequency of miso soup. As long as it is used to pickle things every day, the more delicious the soup, the more umami substances and the thicker the oil, the more delicious the cooked things are.
sauce trotters
Today, I will share a method of making a traditional Northeast sauce soup, which is divided into six steps, so that everyone can clearly understand its making method and why the sauce cooked in the restaurant is so fragrant. The chef teaches you the six-step miso soup method, and everything in the sauce is delicious.
First, make the soup.
The soul of miso soup first comes from the bottom of the soup, especially the richness of the first pot of soup determines the delicacy of the soup. Make the base soup first, which is the premise to ensure the rich flavor of miso soup.
Hanging soup: you need to use two chicken racks and four broken ribs, blanch them with cold water, add a proper amount of cooking wine to remove the fishy smell, skim off the floating foam and rinse them with clear water.
Prepare a stainless steel soup bucket, pour in about 30 kilograms of clean water, add 20 grams of scallion and 20 grams of ginger slices, add the processed chicken rack and pork bones, skim the floating foam again after the fire is boiled, cook for about 40 minutes, and turn off the fire.
Take another soup bucket, filter the residue of the old soup and pour it into the soup bucket, which is the bottom soup. If it is a restaurant, chicken racks and pork bones can be hung with soup three or four times.
Second, boil the sugar color
Soy sauce soup needs to be colored, usually with sugar as the main color, and soy sauce or auxiliary coloring spices are added to modulate the color. White sugar or soft white sugar can be boiled into sugar color. Today we choose rock sugar to cook. All three kinds of sugar can be boiled, and the color of sugar changes at different times. When in use, the amount of sugar color depends on the color of soup and the amount of cooked sauce, and the base soup can be directly added when in use.
Oil-water mixed frying sugar color method
1. Heat the wok, lubricate it and pour it out. Change the large fire to medium fire, add appropriate amount of salad oil and water to the wok, and the ratio is oil 100g, water 200g and soft sugar 200g.
2. Cook on medium heat until the syrup is thick and the water basically evaporates. Stir fry over low heat. When stirred with a spoon, the syrup obviously feels very light. In the pot, the syrup is particularly smooth and the color changes from white to yellow. This is turning over the mortar. Keep stirring for a few seconds and the color will turn into sesame oil. This is pulp drawing. #2020 Life Memory #
3. Continue to stir the syrup, the color of the syrup is getting darker and darker, and the caramel flavor begins to appear on the side of the pot. When the syrup bubbles, spoon it up. When the syrup is chicken blood-like, immediately remove the pot from the fire.
4, add the right amount of hot water (about 200 grams), be sure to add it slowly, if you add a spoonful of water at once, the syrup will boil quickly, causing unnecessary splash. So add hot water bit by bit until the syrup stops boiling, dilute the syrup, then boil it on the fire and pour it into a bowl.
Boiled sugar color
Third, modulate the color.
The color of miso soup is mostly red or yellow. You can adjust the color by adding gardenia and sugar, or you can add soy sauce to adjust the color. However, cooked food made of soy sauce will oxidize and turn black quickly, which is suitable for eating at that time. If left for a long time, it will turn black. Therefore, the sauce soup mostly uses sugar as the main coloring material. It can also be made by adding sugar color to red rice. Monascus rice is usually added with background color when the ingredients are initially processed, and then pickled with soy sauce soup. This color will be more natural and last for a long time.
Fourth, prepare seasoning.
Everyone has a different understanding of spices, so the proportion of spices will be different. Usually, dozens or dozens of spices are used in miso soup in order to improve the taste and enhance the flavor of miso soup.
Prepare pepper 10g, eight star anise, 6g cinnamon, 5g fragrant leaves, 2g cloves, 5g Amomum villosum, 5g Amomum tsaoko, 2g fennel, 2g fragrant sand, 3g galangal, 2g Amomum tsaoko, 4g cardamom, 4g gardenia, 2g dried peppers and 4g radix aucklandiae.
In the first pot of soup, the seasoning should not be cooked for too long, otherwise the taste of seasoning will be bitter, which will affect the taste of miso soup. Generally, it is boiled for about 30 minutes, and the time can be adjusted according to the actual situation.
Five, sauce soup seasoning
Sauce soup is inseparable from seasoning. Whether the salinity is suitable or not determines the taste of the sauce. Too salty or too light can't reflect the characteristics of the sauce and highlight its fragrance. In particular, the sauce of meat dishes needs to be thick, and the flavor of the ingredients itself cannot be suppressed. Therefore, seasoning is mainly to adjust the salinity. Generally, miso soup is slightly salty, because unlike stews, miso soup is usually wide, so it depends on the role of soaking to meet the taste needs of ingredients.
The sauce soup (30 kg) needs 50 g of refined salt, 20 g of monosodium glutamate, 30 g of chicken essence, 0/0 g of pepper, 0/0 g of cooking wine and 0/0 g of liquor.
Sixth, enhance fragrance and taste.
The reason why the sauce soup is more fragrant with age is the release and fusion of umami substances, and also because the accumulation of oil in the sauce soup plays a key role, that is, if there is no sauce soup with oil or less oil, the cooked food cooked with sauce will not be delicious and delicious. Therefore, when preparing the first pot of miso soup, use more oily or greasy ingredients to enhance the taste of the soup base, such as lard and chicken oil, which can enhance the flavor and taste. In fact, it is the effect of melting oil in soup.
I used 3 Jin of chicken oil today. I put it in the miso soup for about 40 minutes and turn off the heat, and the miso soup is finished. The ingredients made in the sauce need to be blanched and then marinated in the sauce soup. Every time, according to the amount of ingredients, add seasonings such as salt, monosodium glutamate and cooking wine to improve the taste.