1: the ham will be peeled and will not smell.
2. Wash the chicken. Blanch the lean meat in a boiling water pot, and then wash it immediately for use.
3. Put ham, chicken and lean meat into a clear water pot, and add onion, ginger slices and yellow wine to improve the taste.
4: Cook with a big fire cover, and then simmer with a small fire for about 5 hours to form a clear and superior soup.
Suitable for stews and other refreshing soups.
Broth is a common auxiliary material in cooking. When cooking, if you add broth where water is needed, the food will be more 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."
Clear soup (fresh soup) is generally divided into three categories: hairy soup, milk soup and clear soup.
1, maotang
Maotang is widely used in ordinary cooking, and it is often cooked continuously in the kitchen and replenished with water.
Raw materials: chicken bone, duck bone, pig bone, minced meat, pig skin, etc. , no special requirements.
Heat: Boil in cold water, remove foam, add onion ginger wine and simmer for several hours.
Soup yield: 3-5 times that of raw materials.
2. Milk soup
Raw materials: chicken, duck, pig bones, pig feet, pig elbows and other raw materials that are easy to produce soup white (fatty acids).
Temperature: raw materials have been scalded with boiling water. Boil in cold water, skim off the foam, add onion ginger wine, and simmer on low heat until the soup is thick and milky white. Soup yield: 65438+ 0-2 times of raw materials.
Step 3 clear soup
Clear soup can be divided into ordinary clear soup and refined clear soup.
(1) Clear soup:
Ingredients: old hen (naturally stocked old hen), with some lean pork.
Temperature: raw materials have been scalded with boiling water. Boil in cold water, skim off the foam, add the onion ginger wine, then turn down the heat, keep the noodle soup slightly boiling, and turn over the broken bubbles. If the fire lasts too long, it will boil into white milk soup. The heat is too small, and the fresh flavor is not strong.
Soup yield: 65438+ 0-2 times of raw materials.
(2) Refined clear soup (vegetable soup, topping soup, single hanging soup and double hanging soup)
Take common broth and filter it with gauze. Chop the chicken into minced meat and soak it in onion ginger wine and water for a while. Add the minced chicken into the broth and stir-fry with high fire. When the soup is about to boil, change it to a small fire and don't let the soup boil. After the turbid suspended matter in the soup is adsorbed by the chicken chops, the chicken chops are fished out. This refining process is called "hanging soup". The clear soup refined twice is called "double hanging soup".
Clear soup is the most difficult soup to make and the best quality soup. Clear and delicious. Commonly used in shark's fin, sea cucumber or high-grade fresh soup.
First of all, beef soup
To keep the soup fresh, it should be noted that the water needs to be boiled before adding the soup material. The temperature does not need to be too high during the cooking process, and the impurities on it should be removed all the time, and then filtered after cooking.
Beef raw materials:
A. material 1. 20 grams of pepper granules.
2.5 grams of sannai
3.5g licorice
4.5g fennel
5. Dried tangerine peel10g
6. Cinnamon 15g
7. 5 grams of Amomum tsao-ko
8.5g cloves
B. material 1. Butter1000g.
Octagonal 2.20g.
3.500g raw leek
4. Black lobster sauce100g
5. Soybean100g
C. material 1. 25,000 grams of beef
2. Bovine hind leg bone 10000g
3.2000 grams of carrots
4.2000 grams of white radish
5. Onion1500g
6.500g tomatoes
7. Water 100 kg
D. seasoning 1. Liquor 1200g.
2. Half a bottle of soy sauce
3. Catfish powder 100g
4.200g sugar
5. 100g
Processing of beef stock soup;
1. Wrap the material A in a cloth bag to make a halogen bag.
2. Cut the onion and beef into 5x3cm pieces.
3. Boil beef and beef bones in boiling water for 2 minutes, and pick them up.
4. Put the butter in a hot pot, slowly fry until golden brown, and remove the oil residue.
5. Add star anise and onion to butter and stir-fry. Add black and yellow fermented beans and cook for five minutes.
6. Boil 100 kg of water+1,+halogen bag +5. Boil the seasoning, remove impurities and foam, cover the pot and stew for one and a half minutes.
7. Pick up the beef and cook for another 30 minutes. Pick up all the seasonings and weigh them to see if they are 100 kg, but there is not enough water.
8. Boil for 10 minute, and filter to obtain beef soup.
(2) Bone soup
Bone soup material (100kg):
A. Materials
1. Pig bone 8000g
2.2000 grams of salamander bone
3.500g raw leek
4. Ginger slices100g
5. Garlic 100g
6.2000 grams of carrots
7. 2000 grams of white radish
8. Onion1500g
9. 50 grams of pepper.
10. Water 100 kg
B. condiment
1.1200g liquor.
2. Catfish powder 100g
3.200 grams of sugar
4. 100g
The making process of bone soup:
1. Boil pig bones and catfish bones in boiling water for 2 minutes, and take them out.
2. Boil 100 kg of water+all A.B. seasonings, simmer on low heat, remove impurities and foam, and cover the pot for one and a half minutes.
3. Pick up pig bones and catfish bones and cook for another 30 minutes. Pick up all the ingredients and weigh them to see if they are 100kg, and add water to make up.
4. Boil for 10 minute, and filter to obtain bone soup.
(3) Seafood inventory
Seafood raw materials (100kg):
A. material 1. Kelp bubble 1000g.
2.250g wood chips
3.500g raw leek
4. Ginger slices100g
5. Garlic 100g
6. Carrots1500g
7. White radish 1500g
8. Onion1000g
9. 50 grams of pepper.
10.50g shrimp skin
1 1. water 100 kg
B. Seasoning liquid1000g
Seafood powder 100g
200 grams of sugar
100g
Preparation process of seafood stock soup;
1. soak kelp overnight, wash and filter, and take it out.
2. Boil 100 kg of water, put it into the sea, simmer with slow fire, remove impurities and foam, and cover the pot for one and a half minutes.
3. add all the seasoning materials of a.b. and cook for another 30 minutes. Pick up all the ingredients and weigh them. Is it enough 100 kg?
4. Boil for 65438 00 minutes and filter to obtain the original seafood soup.
(4) Yuntang
Nian bone soup material (100kg):
A. Materials
1.8000 grams of bone transport
2.500g raw leek
3. Ginger slices100g
4. 50 grams of garlic head
5.500g carrots
7.500g of white radish
8.200g onion
9. 50 grams of pepper.
10. Water 100 kg
B. Seasoning liquid1000g
Silkworm powder100g
200 grams of sugar
100g
Processing of Nianguxian decoction;
1. Wash the bones, especially the internal organs sticking to the skeleton, boil them in hot water for five minutes, and then filter them out.
2. Boil 100 kg of water. Add bone to slow fire, remove impurities and foam, cover the pot and cook for one and a half minutes.
3. add all the seasoning materials of a.b. and cook for another 30 minutes. Pick up all the ingredients and weigh them. Is it enough 100 kg?
4. Boil for 65438 00 minutes and filter to obtain soup.
(5) Ultimate inventory
Extreme stock material (100kg):
A. Materials
1. 8000g of old mother salamander
2. Jinhua ham 150g
3.80g scallop
2.500g raw leek
3. Ginger slices100g
4. 50 grams of garlic head
5.500g carrots
7.500g of white radish
8.200g onion
9. 50 grams of pepper.
10. Water 100 kg
B. Seasoning liquid1000g
Sugar100g
100g
The making process of the ultimate fresh original soup;
1. Wash the old salamander, especially remove the internal organs stuck to the skeleton, boil it in hot water for five minutes, and filter it out.
2. Boil 100 kg of water. Add salamander, Jinhua ham and scallop, remove impurities and foam, cover the pot and cook for one and a half minutes.
3. add all the seasoning materials of a.b. and cook for another 30 minutes. Pick up all the ingredients and weigh them. Is it enough 100 kg?
4. Boil for 10 minute and filter to get the final broth.
This answer was revised by the respondent on June 2 1 day 18:44.
As far as I know, broth is chicken soup.
Some people also call the soup made of pig bones broth.
Broth is the main raw material for making soup dishes, and it is also the ingredient for making other dishes. The practice of fish ball clear soup introduces the cuisine and its effects in detail: beauty secret recipe, weight loss secret recipe, nourishing yin secret recipe and hypertension secret recipe.
Taste: salty and fragrant technology: boiled fish balls to make clear soup: main ingredient: 200 grams of fish balls.
Seasoning: 5g of onion, 3g of pepper, 3g of salt and 3g of soy sauce. Characteristics of fish ball clear soup: moist but not greasy. Teach you how to make fish balls clear soup. How to make fish ball clear soup delicious? After the soup is boiled, cook the fish balls until they float, turn off the heat and season with onions.
Tips-Health Tips:
Nourishing internal organs, containing vitamins, slimming and anti-aging
The practice of cabbage clear soup introduces the cuisines and their functions in detail: children's recipes, school-age children's recipes and children's malnutrition recipes.
Taste: Salty and umami flavor technology: boiled cabbage clear soup making materials: main ingredients: cabbage 600g, ham 100g.
Seasoning: starch (pea) 10g, peanut oil 15g, salt 3g, sugar 3g to teach you how to make cabbage clear soup, and how to make cabbage clear soup is delicious. Cut the soft part of Chinese cabbage into 7cm long, wash and drain.
2. Hot oil, stir-fry cabbage quickly.
3. After cooking the soup in another pot, remove the oil from the quick-fried cabbage, put it in, add ham, season with 1 teaspoon salt and sugar, cook for about 15 minutes on low heat, and thicken with water-soluble starch. The method of laver and monkey head clear soup introduces the cuisine and its efficacy in detail: prescription for promoting blood circulation and removing blood stasis, prescription for delaying aging, and prescription for preventing cancer.
Taste: This taste is salty and fresh. Process: Porphyra Hericium erinaceus clear soup. Ingredients: Hericium erinaceus 200g, chicken breast100g.
Accessories: egg white 25g, laver 20g, pea seedling 50g, horseshoe 50g, mushroom (fresh) 20g, ham 20g.
Seasoning: starch 25g, monosodium glutamate 3g, cooking wine 5g, soy sauce 5g, pepper 1g and lard 20g (refined) to teach you how to make Hericium erinaceus clear soup, and how to make it delicious 1. Put the Hericium erinaceus on the pier, beat it into large snowflakes with a blade and cook it in a soup pot.
2. Put the chicken fillet on the pier, cut off the white tendons, mash it with the back of a knife and put it in a bowl. Add egg white, starch, monosodium glutamate, cooking wine, refined salt, oil and fresh soup, and stir into a white paste.
3. Use a plate and put a little lard on it.
4. After washing laver, use. Hold Hericium erinaceus with chopsticks, dip it in the spoon of chicken paste, put laver on the oiled plate, and then put Hericium erinaceus slices (arranged neatly). After dipping, put it in a cage and steam for 5 minutes to take it out.
5. Put the pot on the fire, add fresh soup, add vegetable slices and seasonings. When the soup is boiling, taste it, skim off the foam, put it in the soup bowl, put the Hericium erinaceus in the soup, float it, and sprinkle with pea seedlings.
Tips-Health Tips:
The soup has the effects of softening hard mass, resolving hard mass, and preventing and treating cancer. Healthy people often eat, prevent and treat diseases, strengthen the body and prolong life.
Pie-food phase grams:
Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.
"Su Qing Tang Practice" introduces the cuisine and its effects in detail: the secret recipe of defecation, the recipe of losing weight, the recipe of invigorating spleen and appetizing, the recipe of clearing heat and removing fire, and the recipe of hypertension.
Taste: salty and delicious technology: cooking vegetarian soup. Ingredients: 500 grams of soybean sprouts, 25 grams of winter vegetables and 50 grams of mushrooms (fresh).
Seasoning: 20 grams of ginger, 20 grams of green onion and 3 grams of pepper teach you how to make vegetarian soup, and how to make vegetarian soup is delicious. 1. Remove the root of soybean sprouts;
2. Mushrooms are soft;
3. Wash the winter vegetables and drain them;
4. Wash ginger and onion;
5. The ginger is broken with a knife and the onion is tied into a knot;
6. Put 2500 grams of water in the pot, bring to a boil, add bean sprouts, mushrooms, winter vegetables, ginger, onions and pepper, and simmer with low and medium fire;
7. After cooking the fragrance, wash the impurities, that is, vegetarian soup. The practice of Pleurotus ostreatus Sangao Decoction introduces the cuisine and its effects in detail: private cuisine, blood-enriching recipes, nourishing recipes, eyesight-improving recipes and malnutrition recipes.
Taste: Salty and umami. Craft: Boiling Pleurotus ostreatus soup. Material: main ingredient: Pleurotus ostreatus 100g.
Accessories: 20 grams of mustard tuber, 60 grams of pork (lean meat), 30 grams of pork liver and 30 grams of Chinese cabbage.
Seasoning: sesame oil 1g, soy sauce 2g, salt 1g, rice wine 3g, pepper 1g to teach you how to make the three-high soup of Pleurotus ostreatus.
2. Wash and cut the cabbage.
3. Put clear soup, Pleurotus ostreatus slices, pork slices, pork liver slices and rice wine into a pot and cook with high fire. After boiling, add salt, soy sauce, cabbage and mustard tuber. After boiling again, add pepper and drizzle with sesame oil. The key to making Pleurotus ostreatus soup: the pork liver should be tender.
Tips-Health Tips:
This product is nutritious, rich in vitamins, cellulose, protein, calcium, phosphorus and other minerals, as well as 8 kinds of amino acids necessary for human body, benefiting qi and promoting blood circulation. It can inhibit the growth of tumor cells, prevent virus invasion and enhance immunity.
Chinese medicine believes that Pleurotus ostreatus is slightly warm and sweet, which can replenish the spleen and stomach, remove turbidity and drive away cold, relax muscles and activate collaterals; Pig liver is warm, sweet and bitter, and can nourish liver, nourish blood and improve eyesight.
Pie-food phase grams:
Pig liver: Pig liver should not be eaten with fish, sparrow meat, buckwheat, cauliflower, soybean, tofu, quail meat and pheasant; It is not suitable to eat with foods rich in vitamin C such as bean sprouts, tomatoes, peppers, edamame and hawthorn; Animal liver should not be eaten with vitamin C, anticoagulant, levodopa, Youjiangling and phenelzine.
The preparation method of soup head is introduced in detail, including the cuisine and its efficacy: the home-cooked recipes of nourishing deficiency, nourishing body, invigorating spleen and appetizing, and malnutrition in other countries.
Taste: original flavor technology: making soup head. Ingredients: 300g of chicken, 300g of ribs, 50g of celery and 200g of white radish.
Seasoning: 5 grams of salt teaches you how to make soup, and how to make soup is delicious. 1. First remove the chicken skeleton and ribs from the water and wash them for later use.
2. Wash celery and white radish, cut into pieces, throw them into the soup pot together with 1, add water until they are eight points full, and simmer for about 3 hours.
3. After stewing, pick up all the materials and the floating foam on the surface of the pot, and then add salt to taste slightly. Tips for making soup head: The materials of stew vary widely, and you can choose according to your own taste, such as old hen, red meat, big bones and so on. And Jinhua ham can also be made of high-grade ham, but the cost will be slightly higher.
Pie-food phase grams:
White radish: White radish should not be eaten with ginseng and American ginseng.
The practice of nourishing plant broth introduces cooking and its effect in detail: medicated diet therapy
Production materials of nourishing plant broth: main ingredients: stems and roots of Chinese cabbage and its old leaves (to be determined as pesticide-free growers), stems and roots of organic vegetables, wild vegetables (a small amount), vines of sweet potato leaves, etc. You can also add bananas and coconut milk to flavor and nourish the plant broth. Features: Everyone knows that vegetables are a good source of vitamins, but it is easy to ignore that vegetables are also an excellent source of trace mineral elements. More and more nutritional studies have pointed out that the lack of trace elements such as zinc, selenium, germanium and lanthanide metals is related to decreased immunity, infertility and various chronic diseases. Of course, vegetables are also an excellent source of mineral elements such as calcium, potassium and magnesium that people need more. In particular, the roots and stems of plants are rich in minerals, so the stems and leaves of vegetables can be frozen. If you cook it every few weeks, you don't need to take tonic pills. Teach you how to make nourishing plant broth, and how to make nourishing plant broth is delicious. 1. Wash the above stems, put them in a large pot, add water, boil them with high fire, and then stew them with low fire until soft and rotten (at least one hour). 2. Cook five grains of rice with its soup, or break them with a soup machine. The practice of Su Gao Tang introduces the dishes and their functions in detail: delicious porridge soup.
Ingredients: Mushrooms, kelp, bean sprouts, Chinese cabbage, white radish, corn, salt and water teach you how to make vegetarian soup. How to make vegetarian soup delicious? Cook it for about four hours. The cooked soup can be refrigerated and taken at any time.