Generally speaking, Shandong cuisine chefs often use hanging soup to extract umami juice from chicken, pork elbow, meat bone or seafood, and then use it between cooking to enhance the delicacy of dishes. Dishes seasoned with soup often present extraordinary artistic conception.

Because Shandong cuisine should be seasoned first, the ingredients come from soup and the taste comes from soup. Thanks to the addition of soup, the dishes taste better. After Qianlong Jiajing in the Qing Dynasty, Shandong cuisine became famous, dominating its peers and monopolizing the catering industry in Beijing for more than a hundred years. The reason is that the leisurely Shandong cuisine is nourished by the taste of soup. Nowadays, most Shandong chefs abandon the traditional way of hanging soup and use chemical condiments to cook dishes. As we all know, "a good dish must be hung with soup first, and it is difficult to be king without soup." Without the soup of Shandong cuisine, the luster of Shandong cuisine will be dim.

How to hang soup:

(1) Strict material selection. Animal raw materials with strong flavor should be selected, with mother as the main material. Because the hen's muscle tissue contains a strong flavor, and is rich in protein, fat, grains, vitamins and inorganic salts. These are beyond the reach of other raw materials. However, the hens used for cooking soup should be selected, and they must be old hens weighing above 1.5 kg after slaughter, and the older the better. Mainly chicken, with lean pork, ham, duck, elbow, claws, bones, skeleton and other meat raw materials.

(2) Boil in cold water. It is advisable to use large pieces of whole soup as raw material, and put it into the pot at the same time with cold water, adding enough water at a time, not adding water halfway. If it is put into a boiling water pot, the surface of the raw material will suddenly be exposed to high temperature, so protein is easy to solidify, and cannot be dissolved in soup in large quantities, and the soup is not easy to reach the level of fresh alcohol. Similarly, you can't add salt first, because salt has osmotic effect, which can penetrate into the raw materials and discharge the water in the raw materials. Protein is also easy to solidify, and the soup is not strong and umami. Therefore, the raw materials should be boiled in cold water, skimmed off the floating foam, added with onion, ginger and cooking wine, boiled again, and finally added with salt.

(3) The temperature should be accurate. Just like cooking, you should master the heat of the soup. Clear soup and milk soup should be cooked in two different ways. The heat of the milk soup rises first, then rises in the middle, and the noodle soup keeps boiling until the soup is milky white, whichever concentration is higher. However, attention should be paid to prevent the raw materials from sticking to the bottom of the pot, causing bad taste and destroying the soup; At the same time, the fire power cannot be weakened, the fire power is insufficient, the soup is not strong, the viscosity is poor, the taste is not beautiful, and the characteristics of milk soup are lost. It takes about two hours to boil at the right temperature. This kind of fresh soup is mostly used to cook white soup dishes by stewing, stewing and boiling, and can also be used to roast, grilled and other seasoning dishes, with a wide range of uses. The heat of clear soup rises first and then decreases. After the soup is boiled, immediately switch to low heat to keep the noodle soup slightly open, showing a state of turning small bubbles. The jargon is called "chrysanthemum heart" bubble. However, the firepower should not be too small, too small to bubble, and protein and other substances contained in the raw materials are not easy to overflow, which will affect the flavor and quality of the soup. On the contrary, the firepower is too great. When the noodle soup is boiled, the color of the soup will become thick and white, and the clear soup will be lost. The boiling time of clear soup is much longer than that of milk soup, and it usually takes more than four hours to cover the pot. After boiling, filter with fine white gauze to remove residue, which is clear soup.

These three laws are the essentials to master in making soup. But to make a good soup, you need to master the general procedure of hanging soup: filter the clear soup and put it in the pot; Chop the chicken into paste, add chopped green onion, Jiang Mo, cooking wine and a little water and mix well. After oozing blood, pour in clear soup. Put the pot rack on the fire, heat it with strong fire, while heating it, push it with a spoon, and when the soup is about to boil, continue to cook it with low fire immediately. In this way, the fine slag in the soup is absorbed by the minced chicken, bonded together, and floated out of the noodle soup; After leaving the fire, clean it with a spoon and let it cool, and it becomes a soup with clear water, different taste and rich nutrition.

Common Soups in Shandong Cuisine-Clear Soup and Milk Soup

First, Shandong original soup

1, broth

Materials: 3 clean fat hens, 1 clean fat duck, 1500g clean pork elbow.

Material: pig bone1500g.

Seasoning: 50g of green onion and 50g of fresh ginger.

Exercise:

(1) Pick and clean the green onions and cut them into sections; Scrape off the skin of fresh ginger, wash it and pat it loose.

(2) Wash clean fat duck, pig bones and clean pig elbows with clear water respectively, and break the pig bones; Clean the fat hen, cut off the breast and leg meat first, and then chop the meat into paste respectively.

(3) Put the pot on strong fire, add10kg of clean water, then add pork bone, cleaned fat duck, fat hen and pork elbow in turn, boil, skim the foam, take out the pork bone, chicken duck and pork elbow, wash them separately, then return to the pot and continue to cook with low fire for about 3 hours, skim the foam, then take out all the ingredients and cool the soup.

4 2000 grams of cold soup mixed with minced chicken legs, onions and fresh ginger becomes "red mania". 2000 grams of cold soup with minced chicken breast, mix well to become "white mania".

⑤ When the soup pot is tempered, add "red mania" first. When the noodle soup is cooked to "red", remove the "red mania" with a colander and skim off the floating foam, then add the "white mania" to clear the soup once, and then remove the "white mania" and floating foam to get the clear soup.

2. Milk soup

Materials: 2 clean hens, 1 clean duck,1500g pig elbow.

Material: 250g of pig bone.

Seasoning: 500 grams of green onion and 500 grams of fresh ginger (pat loose).

Exercise:

(1) Scrape the pig elbow clean; Hens are washed, duck and pig bones are washed, and pig bones are broken.

(2) Put the pot on a big fire, add clean water15kg, pork bones, clean hens, clean ducks and pork elbows, skim the foam after boiling, take out all the ingredients and wash them, then put the pork bones at the bottom of the soup pot, with the chicken and duck breasts facing up and the pork elbows with skins facing up, add the onion and fresh ginger slices, cover the pot cover, and cook over medium heat after boiling.