I remember the teacher taught me a sentence about making soup in cooking class: "No chicken is not fragrant, no duck is not fresh, no skin is not thick, no belly is not white."
Broth is generally divided into three categories: hairy soup, milk soup and clear soup.
Maotang is widely used in ordinary cooking and is often seen in restaurants. Just keep cooking and making up. Raw materials are generally chicken bones, duck bones, pig bones, minced meat, pigskin and so on. Boil in cold water, skim off the foam, add onion ginger wine and simmer for several hours. There are no special requirements.
Milk soup generally uses chicken, duck, pig bone, pig's foot, pig's elbow, pig's belly and other raw materials that are easy to whiten the soup. Blanch in boiling water, blanch in cold water, skim off the foam, add onion ginger wine, and slowly roll until the soup is thick and milky white.
Clear soup can be divided into ordinary clear soup and refined clear soup.
Ordinary clear soup: choose old hen, add some lean pork, blanch with boiling water, cook with cold water and strong fire, remove foam, add onion ginger wine, then simmer, keep the noodle soup slightly open, and turn over the broken water. If the fire lasts too long, it will boil into white milk soup. The heat is too small, and the fresh flavor is not 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 it with high fire. When the soup is about to boil, change it to a small fire and don't let the soup boil. After the turbid suspended matter in the soup is adsorbed by the chicken chops, the chicken chops are taken out. This refining process is called "hanging soup", and the clear soup refined twice is called "double hanging soup". This refined soup is the top grade in the soup. It looks like white water but it is clear and delicious. Commonly used to make high-end dishes, representative dishes: boiled cabbage (extremely expensive, only high-end restaurants have it! )。
Few people hang soup now. General restaurants use monosodium glutamate and chicken essence.
The method of hanging soup at home: it is similar to the method of cooking chicken soup at home, but remember to skim the impurities in the soup and the blood foam floating on the soup.
It is difficult to generalize the concept of serving vegetable soup, which refers to high-grade clear soup, but the choice of raw materials is very wide. Generally, even the soup used in high-end restaurants is hung by old hens, but there are also high-end dishes such as fish and pigeons.
In fact, it is too much trouble for ordinary people to hang soup. In fact, apart from soup, ordinary people cook, not because of soup, but because of cooking technology and equipment. Many people who write recipes write their own dishes without any soup, just to sell more money and raise the price.