What can be used instead of broth?

Bone broth or chicken broth. The broth usually referred to is bone broth or chicken broth. In fact, broth in the traditional sense is made from raw materials such as whole chicken, whole duck, ham, and pig's trotters, which have been simmered for many years. Continuously inject new materials into it and use it repeatedly. But it’s too troublesome! The cost is also high. So now people just use bone broth or chicken broth instead. In order to save costs, some restaurants add chicken essence to water or add additives directly (an unscrupulous approach)

If there is no stock and fresh soup when cooking, what can be used instead?

If there is no stock or fresh soup when cooking, you can use chicken essence and soup instead. The ingredients of chicken essence and soup packets are similar to those of stock and fresh soup.

Stock substitutes

Yes.

Soup Bao replaces the process of making soup stock, which is convenient and trouble-free.

What can be used to replace the stock in dishes that require stock?

Enthusiastic netizens

Stock is a commonly used auxiliary ingredient in cooking. If you add stock instead of water, the dishes will be more delicious and fragrant. I remember the teacher in the cooking class taught me a saying about making soup stock: "It won't be fragrant without chicken, it won't be fresh without duck, it won't be thick without skin, and it won't be white without tripe." Stock soup is generally divided into three categories: hairy soup, milk soup, and clear soup. Mao Tang is widely used in ordinary cooking. It is often found in restaurants. It is continuously boiled and replenished with water. The raw materials are generally chicken bones, duck bones, pork bones, minced meat, pork skin, etc. Bring cold water to a boil, remove the foam, add onion and ginger wine, and simmer over low heat for a few hours. There are no special requirements. Milk soup generally uses chicken, duck, pork bones, pig paws, pork knuckles, pork belly and other raw materials that can easily make the soup white. Boil it in boiling water first, then put in cold water and bring to a boil over high heat. Remove the foam, add onion and ginger wine, and bring to a slow boil. The soup is thick and milky white. Clear soup is divided into ordinary clear soup and refined clear soup. Ordinary clear soup: Choose an old hen, add some lean pork, blanch it in boiling water, put it in cold water and bring it to a boil, remove the foam, add onion and ginger wine, then reduce the heat to low, keep the soup surface slightly open, and break up the small blisters. If the heat is too high, it will turn into white milk soup; if the heat is too low, the flavor will not be strong. Refined clear soup: Take ordinary clear soup and filter it with gauze. Chop the chicken breast into minced meat, soak it in green onion, ginger wine and water for a while. Wrap the minced chicken in gauze and put it into the clear soup. Heat and stir over high heat. When the soup is about to boil, switch to low heat and do not let the soup boil. After the turbid suspended matter in the soup is absorbed by the chicken mince, take out the chicken mince. This refining process is called "Diao Tang", and the clear soup that has been refined twice is called "Double Diao Tang". The soup refined in this way is the best soup. It looks like white water but is clear and fragrant. It is often used in the preparation of high-end dishes. The representative dish is: boiled cabbage (very expensive, and only available in very high-end restaurants!). When it comes to 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 a place where water can be used. If you use stock instead, this dish will be delicious. It will be much more delicious. 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 the law. When simmering the stock, use cold water to cover the ingredients inside, and add wine to remove the fishy smell of the meat. However, be sure not to add onions, ginger, etc., to prevent the food from taking away the flavor. After the water is boiled, skim off the foam. , then use low fire to simmer it until the bones are crispy and the meat is rotten. 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 stock is usually stewed with carrots, soybean sprouts, celery and shiitake mushroom roots. I once made a vegetarian stock that only used shiitake and mushrooms. It was really delicious and the aroma was more elegant than meat soup. The soup is It is a commonly used auxiliary ingredient in cooking. When cooking, add broth instead of adding water, and the dishes will be more delicious and fragrant. I remember the teacher in the cooking class taught me something about making soup stock: “It won’t be fragrant without chicken, it won’t be fresh without duck, it won’t be thick without skin, and it won’t be white without belly.

” Broth is generally divided into three categories: raw soup, milk soup, and clear soup. Raw soup is widely used in ordinary cooking and is often found in restaurants. It is continuously boiled and replenished with water. The raw materials are generally chicken bones, duck bones, and pork. Bones, minced meat, pork skin, etc. Boil cold water, remove foam, add onion and ginger wine,...

Can soup stock be replaced?

The stock can be replaced with thick soup stock, or canned stock. It is quite troublesome to make the stock at home, and the stock is not used much in daily cooking

What method can be used to replace the stock if the stock is not used? Asked

Bone broth essence is a pure chemical additive that can be purchased online. Its effect is comparable to that of real broth. You can try it to make Xiao Long Bao at home. What can I use instead if there is no soup stock?

There are two ways to make Xiao Long Bao: in the South, it is made with pork stock and meat jelly, while in the North, it is made with beef and mutton added with water. When dishing the stuffing, rotate it in one direction and add the appropriate amount of water in several batches. Hope it helps.

What other condiments can be used instead of the soup stock? Do not use chicken, duck or fish (those I can use). Baidu)

Supermarkets sell alternatives such as soup stock, soup stock crystals, and chicken stock essence. You can make do with it when cooking at home. Its main ingredient contains sodium glutamate, which is MSG. ——Consuming large amounts for a long time is not good for your health. The soup stock in restaurants is divided into raw soup, milk soup and clear soup. It has many ingredients, takes a long time to stew, and has a short shelf life, so it is not suitable for home production and use.

Adding a small spoonful of vinegar to the bone soup can dissolve the phosphorus and calcium in the bones and preserve the vitamins in the soup.

Never add cold water during cooking to avoid the sudden drop in temperature of the soup, which will cause the protein and fat to quickly solidify and denature, affecting the nutrition and taste.

It is also best to cook in cold water. Pour hot water into the pot at the beginning. If the surface of the meat is suddenly exposed to high temperature, the outer protein of the meat will solidify immediately, so that the inner and outer protein cannot be fully dissolved into the soup. In addition, do not add salt too early, as the salt will The water contained in the meat will escape quickly, which will also accelerate the coagulation of protein and affect the flavor of the soup. Don't add too much condiments such as onions, ginger and wine, just the right amount, otherwise it will affect the flavor of the soup itself. .

If you feel that the bone soup is too greasy just to drink it, you can add some kelp, winter melon, and radish to make it less greasy. You can also roast a small amount of seaweed on the fire and then sprinkle it into the soup. It can also remove greasiness.

Be careful to skim off the floating residue and oil on the soup surface, otherwise the soup will look ugly.

Also, If you want the soup to be clear and not turbid, you must cook it over low heat so that the soup only boils and does not boil. This is because the protein molecules in the soup will condense into many white particles and the soup will naturally become turbid. Summary

People often say that you should drink more soup to replenish your health when you are not in good health. Now, as long as you have time and are in the mood, you can make soup at home. It seems that making soup is also a fashion. Today , let’s learn how to make a pot of delicious soup.

When looking at the recipe for making soup, it always says "drain the meat or drain it." What does that mean? What are the benefits of doing this? When making soup with meat such as chicken, duck, ribs, etc., first boil the meat in boiling water. This process is called "watering out" or "flying water". It can not only remove blood and water, but also remove part of the fat to avoid being too fatty.

Every time I make fish soup, the fish is all gone after the soup is ready. What should I do? When making fish soup, you cannot use the method of draining the water. Instead, fry the fish on both sides in oil first. The skin of the fish will be firm, so it will not break easily and there will be no fishy smell.

When making soup, is it better to use cold water or hot water? It is better to use cold water to prepare the ingredients. Boiling water will solidify the protein quickly and make it less likely to taste delicious. What pot is best for making soup? When making soup, it is better to choose a casserole with a fine texture. The enamel of inferior casseroles contains a small amount of lead, which is easily dissolved when cooking acidic foods and is harmful to health. Clay pots with clean white inner walls are very useful. Why is the meat so hot after making the soup? After the lean meat is cooked in soup, the texture of the meat will be rough. You can choose half-fat and half-lean meat, but the lean meat from the front legs of the pig will still be tender and edible after stewing for many hours.

The fish soup and broth I drink in restaurants are like milk and feel very nourishing, but I can’t get the same effect when I make soup at home. Why? Oil and water must be thoroughly mixed to produce the milk effect. When making broth, first bring it to a boil over high heat, then cook it thoroughly over low heat, and then increase to high heat. When making fish soup, fry it thoroughly in oil first, then add boiling water and use high heat. Also note that you need to add enough water at one time, and add more water in between to prevent the soup from leaking.

What spices should be added to the soup? Is MSG required? When to add salt? Most northerners think that when making soup, they need to add spices, such as onions, ginger, pepper, aniseed, monosodium glutamate, cooking wine, etc. In fact, judging from the experience of Cantonese people making soup, the original flavor of the soup is important, and these spices are not necessary. . A piece of ginger will suffice, if desired. Salt should be added last because salt can coagulate proteins and hinder the diffusion of umami ingredients.

Is it better to cook soup as long as possible? wrong! The nutrients in the soup are mainly amino acids. If the heating time is too long, new substances will be produced and the nutrients will be destroyed. Generally, about 1 hour is enough for fish soup, and about 3 hours for chicken soup and pork rib soup.

Although the soup is nourishing, it is a little fatty. What should I do? You can simmer the soup and turn off the heat. After it cools down, if the oil floats on the surface of the soup or solidifies on the surface of the soup, remove it with a ladle, and then bring the soup to a boil.

Should you drink soup before or after a meal? Most people drink some soup before meals, which can promote gastric juice secretion and help digestion and absorption. However, people with superficial gastritis should drink it after meals to avoid aggravating symptoms

Teach you how to make delicious soup

Many people like to make soup at home, but they often don’t get the point. Try some of our tips and you'll be sure to create delicious soups for your family.

Make the soup fresh: It is best to use cold water for making soup. If you pour hot water into the pot at the beginning and the surface of the meat is suddenly exposed to high temperature, the outer protein of the meat will solidify immediately, so that the inner and outer protein cannot be fully dissolved into the soup; in addition, do not add salt too early when making the soup. , salt will cause the water contained in the meat to escape quickly, and will also accelerate the coagulation of protein, affecting the delicious taste of the soup; it is not advisable to add soy sauce early, and do not add too much condiments such as onions, ginger and wine, otherwise it will affect the taste of the soup. The flavor of the soup itself.

The soup becomes clear: If you want soup...