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.
How to make broth
In cooking, broth is indispensable for making dishes. The broth for meat dishes is made of meat bones, chicken bodies, etc. Similarly, we often make meat dishes with broth to make vegetarian food more delicious, but it is limited by the materials. Vegetarian soup is different from meat soup. Su Gao Tang is basically based on soybean sprouts and carrots, which can be extended to a variety of practices. The following is the exercise in 2:
(1) Material: 900g of soybean sprouts, 65438 carrots +0.5 celery (or 65438 white radishes+0), 90g of mushroom pedicels.
Practice: 1 peeled carrots, washed and cut into pieces; Wash celery, cut into small pieces, wash mushroom stalks and soak until soft.
2. Pour all the materials and 1200ml of water into the pot, bring to a boil, and continue to cook for 4-5 hours on low heat (the pot cover needs to leave a gap).
3. Cool and filter, leave the soup, and use it after refrigeration.
(2) Material: 75g of mushroom pedicle.
Practice: 1. Wash the stem of mushroom, pour it into the pot and add 2400 ml of water, and bring it to a boil.
2. Cook on low heat 1 hour, then cool and filter. Add the right amount of broad beans, the taste will be more mellow.
Broth is the basis of cooking. It can be used to make sauce or soup, and it is also needed in cooking. Therefore, clear soup is very important for cooking. Broth is a kind of meat or bones, poultry meat or bones, fish meat or bones, or vegetables. After a long period of boiling, boiling out, mixing and mixing, it becomes a diluted liquid, and the taste inside comes from the soluble protein of the ingredients themselves, not the nutrients and oils in protein.
Soup is called Fond in French and STOCK in English.
Stock classification:
(1) Gao Qing soup broth (beef bone)
(2) White protoplasm (calf bone)
(3) Brown stock soup (beef bone or pig bone)
(4) White chicken soup
(5) Braised chicken soup
(6) Fish resources
(7) Vegetable raw materials
(Game stock)
Inventory materials:
(1) fleshy bones
The main material of broth is bone or meat. Soup stock takes a long time to cook, so all the meat slices used are cooked with meat that is not suitable for eating.
The bones of the broth must be fresh and blanched before cooking.
Poultry broth is usually cooked with chicken, and all unsuitable parts can be used to make broth, such as chicken head, chicken neck, chicken wings, chicken feet and chicken feet. It is most suitable to use old chicken. Don't throw the chicken skin in. The original soup is too oily.
The bones of brown stock must be colored first, and can be roasted or fried. Usually baked more. After baking, the remaining crispy rice and oil can be removed by Deglaze, and then poured into the stock and cooked together.
Fish bones are used to make fish soup. Fish soup tastes good before cooking. Before cooking, the bones will be fried, but they can't be colored. This step is called sweat (juice). After the bones are juiced, they can be boiled in water.
(2) Seasoned vegetables and spices
In addition to bones, broth must also contain mud or spices, usually carrots, onions and celery.
Spices are usually bundled with Garni, including thyme, bay leaf, celery, parsley and leek, and put into stock.
Some people chop spices with sachets, put them in bags and throw them into the broth.
The essentials of cooking soup:
Boil in cold water
(2) Water and ingredients must have a certain proportion.
(3) Do not cover, and cook with slow fire.
(4) salt is not needed in the boiling process.
(5) fully boiling
(6) Remove scum and oil slick at any time.
Storage steps of inventory:
(1) boiling
(2) cooling
(3) cold storage
Soup can be boiled in large quantities, then made into soup ice bricks with ice boxes and then divided into small packages. It is very easy to use and save time to get the right amount of calories every time, whether it is cooking noodles or soup.
Pork soup
Materials:
2 kg big bone, 1 white radish, 1 carrot, 1 sugarcane.
A little ginger, a little onion, 1/2 cups of rice wine, 5 kg of water.
Exercise:
Wash pig bones with hot water, take them out and wash them again.
After treatment, put all the ingredients into the pot (start cooking with cold water)
Bring it to a boil, and then cook it over medium heat for about 2 hours.
5 kg of water is about 15 cup (water should be replenished at one time).
Don't add water to keep the original flavor when cooking (if you must add water, heat the boiling water)
Scum should be removed when cooking.
Adding a few drops of vinegar when cooking can release calcium in bones for human body to absorb.
chicken soup; inspirational nonsense
Materials:
Chicken skeleton 2 kg, white radish 1, carrot 1, sugarcane 1.
A little ginger, a little onion, 1/2 cups of rice wine, 5 kg of water.
Exercise:
Wash chicken bones with hot water, take them out and wash them again.
After treatment, put all the ingredients into the pot (start cooking with cold water)
Bring it to a boil, and then cook it over medium heat for about 2 hours.
Remarks:
5 kg of water is about 15 cup (water should be replenished at one time).
Don't add water to keep the original flavor when cooking (if you must add water, heat the boiling water)
Scum should be removed when cooking.
Adding a few drops of vinegar when cooking can release calcium in bones for human body to absorb.
Beef original soup
Materials:
3 kg of beef bone, a little onion and a little ginger.
A little pepper, 1 glass of wine, 5 kg of water.
Exercise:
Wash the beef bones, remove them with hot water and wash them.
After treatment, put all the ingredients into the pot (start cooking with cold water)
Bring it to a boil, and then cook it over medium heat for about 2 hours.
Remarks:
5 kg of water is about 15 cup (water should be replenished at one time).
Don't add water to keep the original flavor when cooking (if you must add water, heat the boiling water)
Scum should be removed when cooking.
Adding a few drops of vinegar when cooking can release calcium in bones for human body to absorb.
Mutton Soup
Materials:
3 kg of sheep bone, a little onion, a little ginger and a little pepper.
Sugarcane 1, wine 1, a little tangerine peel, and 5 kg of water.
Exercise:
Wash the sheep bones with hot water, then take them out and wash them.
After treatment, put all the ingredients into the pot (start cooking with cold water)
Bring it to a boil, and then cook it over medium heat for about 2 hours.
Remarks:
5 kg of water is about 15 cup (water should be replenished at one time).
Don't add water to keep the original flavor when cooking (if you must add water, heat the boiling water)
Scum should be removed when cooking.
Adding a few drops of vinegar when cooking can release calcium in bones for human body to absorb.
Chai fish soup
Materials:
1 dried kelp, 50g wooden fish slices, 5 cups of water.
Exercise:
Kelp soaked in water 1 night.
Boil kelp and water in a pot.
Boil on low heat 10 minute and take out the kelp.
Add fish fillets and cook for about 3 seconds, then simmer for 3 minutes.
Filter out the cut firewood.
* Boiling kelp can be used to make soup, or it can be cooked with braised pork.
Method of cooking soup
Soup (shark's fin abalone)
Make a catty of soup with a catty of chicken, a few Jinhua hams, half a catty of lean meat and chicken bones, and a catty of water.
White soup (pork bone)
After washing pig bones, blanch them with boiling water, rinse them with cold water, and then put them in cold water to boil. Filter out scum while cooking until the water boils. Turn down the heat and stew for about four hours.
chicken soup; inspirational nonsense
Put the chicken bones in cold water, heat them on medium heat, turn off the fire when the water boils, and boil the bleeding water. Rinse the boiled bones with cold water, and heat them in a pot of clean water until the water boils. Put down the bones and cook for half an hour on low heat. Note that lean meat or ham can be added to make the soup more delicious.
To make the above soup well, you must master the following tips:
1. The scalding step cannot be omitted, which helps to remove blood, fishy smell and scum.
2. When cooking soup formally, remember to boil the water first, then put down the scalded bones. If boiled in cold water, the soup will be turbid easily.
3. The heat of the soup should not be too strong. When the water boils, turn the fire down and slowly dissolve the flavor in the bones.
When cooking soup, whether the lid is covered or not will also affect the color of the soup. The soup cooked with cover is turbid, but it is clear without cover.
If cooking soup is too troublesome, you can cook a large pot of soup at a time during the holiday, let it cool, pack it in plastic bags, squash it and put it in the freezer for preservation. When in use, it can be taken out and heated.
Sugaotang
Vegetarian soup is mostly cooked with fresh sweet vegetables. Carrots, white radishes, corn, Chinese cabbage, Chinese cabbage, bean sprouts, mushrooms, kelp and celery are all commonly used soup materials. You can choose four or five samples from them and cook them into soup. The cooking method is to cut the materials into pieces, add water and cook for four hours with low fire, so that the sweetness in the vegetables can be released in the soup.
shoal of fish
Fish soup is mostly used to cook seafood soup. The main material is fish bones, among which marine fish is the best. The bones of monarch fish and snapper are ideal. When cooking, just wash and blanch the fish bones, put the onions, carrots, celery and fish bones in a wok, stir-fry them with white wine, and then cook them with clear water for 40 to 50 minutes. You can add some laurel leaves to the water to remove the fishy smell.