But many people don't know how to cook the soup, what should be put in the soup, and how to match the cooked soup. It's not very clear. Several methods of making broth were introduced in detail.
Raw materials of dark brown broth: beef bone 1.5 kg, beef tendon 3 kg, salad oil 1 cup, onion 1kg, celery 300 g, carrot 300 g, laurel leaf 2 pieces, tomato pulp 300 g, wheat flour 2 1 teaspoon, and dry white wine.
Practice: 1, beef bones and tendons are chopped into small pieces, then put into a cake mold, poured with salad oil, put into an electric oven, and baked at 180℃ until slightly burnt. 2. Cut onions, celery and carrots into small pieces, then put them on beef bones and beef tenderloin with bay leaves and tomatoes, and then bake them in an electric oven until they are slightly burnt. 3. Sprinkle wheat flour and dry white wine evenly on the raw materials and bake again until the wheat flour is close to coke. After taking it off, boil all the raw materials and water with red fire and simmer for 24 hours. Finally, the broth is filtered to obtain dark brown broth.
Milky white soup stock: raw materials: 600g beef bone, 600g beef offal soup, 600g chicken skeleton, 300g onion, 50g carrot 1 50g celery1piece tomato1piece, 2 Brazilian stems, 2 laurel leaves, 5000CC water and pepper.
Practice: 1, beef bone, beef offal soup and chicken skeleton are scalded with boiling water, then boiled with all raw materials and water, and then simmered for 4 hours. 2. When cooking, you should pay attention to remove the foam (oil and residue) from the soup anytime and anywhere, and finally filter it with fine mesh and emery cloth to get the finished milky soup.
Chicken soup: raw materials: whole chicken 1, water 3500ml, spices 1, white pepper 1 teaspoon.
Practice: 1. Wash and chop the chicken, and remove the head and feet. 2. Blanch the chicken pieces with boiling water, then add water, spice bundles and pepper particles to cook together. After boiling, turn to low heat and cook for about 3-4 hours. 3. During the whole cooking process, remove the foam (oil and residue) floating on the soup anytime and anywhere. 4. After cease-fire, filter with fine mesh and cloth to obtain the finished chicken soup.
Japanese chaiyu soup material: laver 10cm, chaiyu fillet 30 g, water 1200ml. Practice: 1. Wipe the laver with a cloth, soak it in 1200ml cold water, and put it in the refrigerator for 6-8 hours. 2. Heat laver with the method of 1 and cook it to 90 degrees with low fire, which is probably caused by hot bubbles at the edge of the hot pot, so that laver can be fished out. 3. Heat the broth until it boils, then add the fish fillets and cook for about 30 seconds. 4. After the fillets are precipitated, filter with fine sand cloth to get juice.
Materials: 2000g beef bone, beef offal soup 1000mg, spice 1 bundle, two tomatoes, 8000ml water, and white pepper 1 teaspoon. Practice: 1. Blanch beef offal soup and beef bones with boiling water first, and then clean them with cold water. 2. Boil all the ingredients together, then simmer for about 12 hours, and remove the foam (oil and residue) floating on the noodle soup during the whole boiling process. 3. After cease-fire, filter with fine mesh or emery cloth to obtain the finished beef soup.
Raw materials of fish soup: 1000g fat pepper fish head, 1000g fish bone, 1 garlic, 1 carrot, 2 Brazilian stalks, 2 laurel leaves, 1 pepper granules, and 20 cups of water. Practice: 1. Wash the raw materials, peel the radish, put it all into a wide pot, boil it with red fire first, and then cook it with slow fire 15 minutes. 2. In the whole cooking process, the foam plastic floating on the soup should be continuously removed, and finally the finished fish soup can be obtained with fine mesh or emery cloth.