clear soup can be divided into ordinary clear soup and refined clear soup.
Ordinary clear soup: choose old hen, mix with some lean pork, blanch with boiling water, boil with cold water, remove foam, add onion ginger wine, then reduce the heat, keep the noodle soup slightly open, and turn over the broken bubbles. If the temperature is too high, it will be boiled into white milk soup. If the temperature is too low, the fresh flavor will not be strong.
refined broth: filter the common broth with gauze, chop the chicken breast into minced meat, soak it in onion ginger wine and water for a while, wrap the minced chicken in gauze, put it into the broth, and heat and stir over high heat. When the soup is about to boil, switch to low heat and don't let the soup roll. After the turbid suspended matter in the soup is adsorbed by the chicken chop, the chicken chop is taken out. This refining process is called "hanging soup", and the clear soup refined twice is called "double hanging soup". The refined soup in this way is the top grade in the soup. It looks like white water, but it is clear and delicious. It is often used in the production of high-grade dishes. The representative dishes are boiled cabbage
clear soup
Ingredients: 2 grams of hens and 5 grams of elbows.
auxiliary materials: 7.5g of refined salt, 1g of cooking wine, 1g of lush, 1g of ginger.
Method: ① After the hen is slaughtered, the hair and internal organs are removed, washed, the chicken breast is removed from the chicken leg, put into the pot together with the wings, add water, skim the blood foam after boiling, and then cook for 4-5 hours with low fire.
② remove oil from chicken breast and chicken leg, pat them into minced chicken, add clear water to dilute, and add refined salt, cooking wine, onion, ginger and monosodium glutamate for later use.
(3) filter the cooked chicken soup, skim off the floating oil, bring to a boil, pour the prepared minced chicken into the soup, stir well, and then skim off the oil foam until the impurities are present, so as to obtain a clear soup.
nutrition: it contains 826.5g of protein, 93g of fat, 11g of carbohydrate, 269.5g of calcium, 4615.5mg of phosphorus, 16.5mg of iron, A6 international units of vitamin A, 3.2mg of vitamin B1, 3.2mg of vitamin B2 3.2 1.2mg of nicotinic acid, which can produce 492kcal.
Function: nourishing blood, producing sperm, benefiting qi and complement, growing muscles and lactation. It is the most useful food for postpartum "Moon Mother" to lactation with complement. It is rich in fat and balanced in nutrition, so it is commonly used as "moon mother food" after childbirth.