The delicious soup comes from chicken, meat, duck, ham, scallops and other raw materials. After stewing and boiling, the delicious taste of the raw materials dissolves in the soup. The chefs then use the fresh soup and seasonings to cook. Through various means, the fresh soup and the raw materials are mixed together or even incorporated into the raw materials, which improves the taste of these raw materials and makes the dishes made with raw materials of swallow wings, abalone, tripe and ginseng more perfect. . ?

Brewing fresh soup is a technology that contains many scientific principles. Understanding these principles will help to make the soup more in line with the requirements of the dishes. ?

Types of fresh soup?

According to the clarity of the soup, we can divide the soup into two categories: clear soup and thick soup: according to boil?

The raw materials of soup can be divided into chicken soup, broth (pork), beef soup, vegetarian soup, fish soup, etc.: According to the value of the soup, it can be divided into high-grade clear soup, second soup and so on. The more practical classification method is to classify by clear and dense. The details are as follows:?

Is clear soup divided into ordinary clear soup and high-grade clear soup?

Thick soup is divided into ordinary thick soup and milk soup?

The so-called clear soup refers to The soup made with chicken as the main ingredient is clear and has a mellow taste. When making chicken soup, you can also add pork ribs, lean pork, beef, scallops, ham and other ingredients as ingredients as needed. Generally, clear soup can also be divided into grades, depending on the amount of ingredients and the ratio with water. ?

High-end clear soup (also known as top soup, top soup) is based on a higher quality basic soup and then minced with chicken legs, chicken fiber (chicken tenderloin) or shredded meat. The ingredients are hoisted (refined) to remove impurities, making the soup pure and thick, delicious but not greasy. ?

Strong soup is a soup made with meat as the main ingredient. The characteristics of the finished product are thick white (can also be red) and opaque. Thick and delicious. When making broth, you can also add hens, ducks, beef, ham, etc. as ingredients as needed. Generally, the quality of thick soup is also graded by the ingredients and the ratio of raw materials to water. ?

Milk soup (high-grade thick soup) is made with specified raw materials and specified heat. The main ingredient is still meat, and the soup is as thick as milk, sticky and very thick. ?

Different dishes require different soups, so as to meet the characteristic requirements of the dishes. Generally speaking, the soups used for shark fin, abalone, tripe and ginseng are mainly milk soup and high-grade clear soup. Therefore, other soups such as vegetarian soup and fish soup will not be discussed in this book. ?

A state banquet is a formal banquet held by the head of state or the government to entertain state guests, other distinguished guests, or people from all walks of life on important festivals. State banquet dishes are dishes prepared by national leaders such as the President or the Premier of the State Council to entertain foreign guests, foreign aid personnel in the name of the government, and people who have made outstanding contributions to the country. The reception held by the Prime Minister of the State Council on National Day every year is called a state banquet. .

Chinese state banquet dishes are usually based on Huaiyang cuisine [1]?, which is a collection of local cuisines, compiled and improved. With salty taste as the main flavor, Sichuan cuisine reduces the use of pungent seasonings such as chili and Sichuan peppercorns, while Huaiyang cuisine reduces the consumption of sugar. It is characterized by being light and delicious, soft and tender, and can meet the requirements of most guests at home and abroad. State banquets are usually held in the Great Hall of the People or the Diaoyutai State Guesthouse, but the Great Hall of the People only hosts banquets for 5,000 people. Therefore, state banquet dishes have also been reformed in recent years to reduce expenses. The menu does not exceed three dishes and one soup, and no liquor is served. Among them, lion head, Buddha jumping over the wall and Sanbao duck are representative dishes of the state banquet.

The state banquet dishes draw on the strengths of various domestic cuisines. In accordance with the requirements of "taking taste as the core and nourishment as the purpose", the dishes include palace dishes and folk snacks, and are introduced to countries around the world. Famous dishes, including the eight major domestic cuisines, are widely used and the best are gathered to form a unique series of cuisines, which highlight the modern diet of "three lows and one high" (low salt, low sugar, low fat, high protein) Require. The taste is a combination of Chinese and Western, scientific and reasonable meal preparation, focusing on health and wellness effects. ?The state banquet dishes at the Great Hall of the People are called "party dishes" and are an important representative of state banquet dishes. Its characteristics are: precious materials and fine selection of ingredients; taste-oriented, mainly fresh and salty; rigorous knife skills and delicate seasonings; The texture is soft and tender, the color is light, the decoration is decent, and the shape is elegant. "Tangcai" has a unique style of "light, fresh and tender, with beautiful appearance and color" and is a wonder of Chinese food culture.