Speaking of this stock, there is a lot of emphasis. "Stock is a soup that will turn into a paste when frozen." Stock is an indispensable thing for cooking. It is usually where water can be used. If you use stock instead , this dish will be much more delicious when made. For example, grilled bran needs to be boiled in water. If it is cooked with stock, the umami flavor will penetrate into the grilled bran. Shark's fin, abalone, etc. are not very fresh in themselves, so they need to be cooked with stock. The umami flavor is brought out, which is called "Diao Xian". The preparation of soup stock varies among the people. The best one may be stewed with old chicken and soft-shell turtle; the worse one is stewed with chicken shells and meat bones. The worst thing, and the one most commonly used in private restaurants, is stewed with pig offal and pig blood. It is said to be very delicious, but I always think that the fresh method is "fresh from tiger and wolf", just like giving it to a very weak person. The use of extremely tonic medicine is not recommended by law.

When stewing the soup, use cold water to cover the ingredients inside, and add wine to remove the fishy smell of the meat. However, do not add onions, ginger, etc. to prevent the dishes from taking away the flavor. Boil the water After boiling, skim off the foam and simmer over low heat until the bones are tender and the meat is tender. When stewing the soup, you must use water and fire. If the fire is too high, the soup will be unclear. This alone is not enough. When the stew is done, the soup must be drained out, and then the impurities must be filtered with a cloth. After cooling, scrape off the upper layer of frozen oil. Then bring the soup back to a boil and add the beaten egg whites. When pouring the egg whites, stir the soup while pouring it in, so that the egg whites will coat the turbid matter in the soup. When the egg whites are cooked, pick them up and discard them. Only then can we have a refreshing and refreshing soup stock, which can be used as water. Most people don't know the knowledge about the soup's clarity. They just take a chicken and boil it. When cooking, scoop a spoonful of Jiajia from it. This kind of soup is not clear and oily, so it is better not to add it. Moreover, not all dishes can use stock. For example, tofu dressing cannot use stock, whichever is pure. For example, for grilled seafood, it is better to use chicken stock instead of meat stock. There are many things to pay attention to here. The cooked soup stock can be put into a plastic bag and frozen, and can be used as needed. If you don’t have time to make soup after get off work, just take out a bag, heat it and add some vegetables, and it will be a good soup. Stock is the basis of cooking, so even vegetarian dishes are called vegetarian stock. Vegetarian soup stock is mostly stewed with carrots, soybean sprouts, celery and shiitake mushroom roots. I once made a vegetarian soup stock that only used shiitake mushrooms and shiitake mushrooms. It was really delicious and the aroma was more elegant than meat soup.

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There was no chicken essence before. Stock is usually chicken soup or pork ribs soup. When making it at home, there are more detailed divisions: stock (fresh soup) is generally divided into three categories: raw soup, milk soup, and clear soup

1. Mao Tang

Mao Tang is widely used in ordinary cooking. In the kitchen, it is often continuously boiled and continuously replenished with water.

Raw materials: chicken bones, duck bones, pork bones, minced meat, pork skin, etc., no special requirements.

Fire: Bring cold water to a boil, remove the foam, add onion and ginger wine, and simmer over low heat for a few hours.

Soup yield: 3-5 times that of raw materials.

2. Milk soup

Materials: Choose chicken, duck, pig bones, pig paws, pig knuckles and other raw materials that are easy to produce white soup (fatty acid).

Hot: The raw materials are scalded with boiling water. Bring cold water to a boil over high heat, remove the foam, add onion and ginger wine, and bring to a simmer over low heat until the soup thickens and becomes milky white. Soup yield: 1-2 times of raw materials.

3. Clear soup

Clear soup is divided into ordinary clear soup and refined clear soup.

(1) Ordinary clear soup:

Ingredients: old hens (naturally raised hens), with some lean pork.

Hot: The raw materials are scalded with boiling water. Bring water to a boil over high heat, remove the foam, add onion and ginger wine, then reduce the heat to low, keep the soup slightly open, and stir in small bubbles. If the heat is too high, it will boil into white milk soup; if the heat is too low, the flavor will not be strong.

Soup yield: 1-2 times of raw materials.

(2) Refined clear soup (top soup, top soup, single soup, double soup)

Take ordinary clear soup and filter it through 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 clear soup, heat over high heat and stir. When the soup is about to boil, switch to low heat and do not let the soup boil. After the turbid suspended solids in the soup are absorbed by the chicken mince, remove all the chicken mince. This refining process is called "hanging soup". The clear soup that has been refined twice is called "Shuangdiao soup".

Clear soup is the most difficult soup to make, and it is also the best quality soup. Clear and fragrant. Often used in shark fin, sea cucumber or high-end fresh soup dishes.

==================An ancient version====================== =======

Speaking of this stock, there is a lot to be said for it. "The stock is the soup that will turn into a paste when frozen." The stock is an essential thing for cooking, and it can usually be made with water. If broth is used instead, this dish will be much more delicious. For example, the roasted bran must be boiled in water. If it is cooked with stock, the umami flavor will penetrate into the roasted bran; and the shark's fin, abalone, etc. are not very fresh in themselves, so they need to be cooked with stock. The umami flavor is brought out, which is called "Diao Xian". The preparation of soup stock varies among the people. The best one may be stewed with old chicken and soft-shell turtle; the worse one is stewed with chicken shells and meat bones.

The worst thing, and the one most commonly used in private restaurants, is stewed with pig offal and pig blood. It is said to be very delicious, but I always think that the fresh method is "fresh from tiger and wolf", just like giving it to a very weak person. The use of extremely tonic medicine is not recommended by the law.

The stock used for meat dishes is made from boiled meat bones, chicken bodies, etc. When stewing the stock, use cold water to cover the ingredients inside, and add wine to remove the fishy smell of the meat. But be sure not to add onions, ginger, etc. to prevent the dish from taking away the flavor. After boiling the water, skim off the foam, then sauté it over low heat until the bones are crisp and the meat is tender. When stewing the soup, you must use water and fire. If the fire is too high, the soup will be unclear. This alone is not enough. When the stew is done, the soup must be drained out, and then the impurities must be filtered with a cloth. After cooling, scrape off the upper layer of frozen oil. Then bring the soup back to a boil and add the beaten egg whites. When pouring in the egg whites, stir the soup while pouring in, so that the egg whites will coat the turbid matter in the soup. When the egg whites are cooked, pick them up and discard them. Only then can we have a refreshing and refreshing soup stock, which can be used as water. Most people don't know the knowledge about the soup's clarity. They just take a chicken and boil it. When cooking, scoop a spoonful of Jiajia from it. This kind of soup is not clear and oily, so it is better not to add it. Moreover, not all dishes can use stock. For example, tofu dressing cannot use stock, whichever is pure. For example, for grilled seafood, it is better to use chicken stock instead of meat stock. There are many things to pay attention to here. The cooked soup stock can be put into a plastic bag and frozen, and can be used as needed. If you don’t have time to make soup after get off work, just take out a bag, heat it and add some vegetables, and it will be a good soup. Stock is the basis of cooking, so even vegetarian dishes are called vegetarian stock.

Vegetarian soup stock is mostly stewed with carrots, soybean sprouts, celery and shiitake mushroom roots. I once made a vegetarian soup stock that only used shiitake mushrooms and shiitake mushrooms. It was really delicious and the aroma was more elegant than meat soup.

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