1. Material:
1, main materials
Five tender white leaves, a ham sausage, two shallots, four big bones and green onions? 1, ginger 1.
2. Accessories
Salt 2g, chicken essence1g.
Second, the specific approach:
1. Cut the tender leaves of Chinese cabbage into large pieces and wash them for later use.
2, ham sausage cutter, I went to the market to make ham sausage very clean and hygienic.
3. Put the washed big bone pieces, ginger slices and onion segments into the pot.
4. Bring the fire to a boil and skim the foam until the soup is clear (I cook it by the pot and do it when I see the foam coming out).
5. Turn the fire to a low heat for 2 hours until the soup is milky white, then pick up the big bone pieces, ginger slices and onion segments, and serve the soup.
6. Add cabbage leaves and ham sausage and stew for a few minutes. Add salt and chicken essence, and cook until the stalks of cabbage are soft. I usually cook for five minutes.
5, from the pot to the plate, put some chopped green onion to eat.
Tips for cooking soup:
1. All meat must be cooked in cold water. After slow heating, the fat, amino acids and umami substances in the meat can fully penetrate into the soup, making the soup more delicious and pure. On the other hand, if the meat is put into the pot after the water is boiled, it will hinder the leakage of umami substances inside the meat and reduce the freshness of the broth.
It is best to add enough water once before boiling. If the calculation is wrong and the amount of water is seriously insufficient, when water must be added again, boiling water must be added to ensure that the temperature of the added water is the same as that of the soup in the pot, so as not to cause too much influence on the quality of the finally cooked soup.
It is best to make soup in cold water. If hot water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer layer protein of the meat will solidify immediately, so that the outer layer protein cannot be fully dissolved in the soup. Only by adding cold water once and heating slowly can protein be fully dissolved in the soup, and the soup will be delicious. Besides, don't put salt in the soup too early. Salt will quickly exhaust the water contained in meat and accelerate the solidification of protein. Soy sauce should not be added too early. Don't put too many ingredients such as onion, ginger and wine, which will affect the umami flavor of the soup itself.
Don't throw away the leftover meat after cooking. Because the final concentration of the broth is close to saturation, in fact, the nutrients and umami substances in the meat have not been completely released. As long as you add the right amount of water to continue cooking, a pot of good "two soups" can be made.