Philippine soup

Making:

1. Add salad oil to the wok, stir-fry the green pepper, onion and diced lamb, then add a proper amount of Chili powder, tomato sauce, chicken powder and soy sauce to taste, and finally add the soup stock to boil.

2. After the soup is cooked, add the red pepper, then buckle the red pepper in the plate and sprinkle croutons around the red pepper.

3. Lift the red pepper when you drink the soup, and the soup in the red pepper will flow out.

Tips:

In Swahili in East Africa, Pilipili means "pepper".

Make western-style soup

Types of western-style soup

Soups in western food can generally be divided into clear soup and thick soup (velvet soup). There are hot and cold soup. Fish glue (gelatin) can also be classified as soup base. Because the products made of fish glue are mostly mixed with water, milk, wine and soup, fish glue itself has no nutritional value, but it has the characteristics of solidification, crystallization, molding, dissolution and reduction. Clear soup is a fat-free soup made of beef or chicken, or fish and vegetables; Thick soup is a soup made by adding flour, butter, cream and egg yolk. Western-style soup can be divided into the following categories: clear soup, cream soup, vegetable soup, thick (turbid) soup, cold soup, special soup, local or traditional soup.

Western-style soup has a unique flavor and various colors, and there are famous representative soups all over the world. For example: French onion soup, Italian vegetable soup, Russian Luo Songtang, American creamy seafood Da Qiao soup, English cheese beef tea, etc. In addition to the main ingredients, soup often adds and embellishes some small ingredients on the surface of soup. Commonly used are the following: (1) croutons. Dice the bread and fry it in yellow oil or until golden brown; (2) egg soup. Cut the custard into small cubes; (3) Shredded vegetables. Cut vegetables into very fine shreds; (4) cut vegetables. Dice tuber vegetables; (5) cheese. Cut cheese into small pieces or spread cheese on bread and bake it yellow; (6) tasteless biscuits, such as soda cakes. (7) Coriander (chopped tomatoes); (8) Bacon slices (fried with bacon slices) can be used as ingredients of soup to increase the overall effect of soup. Although these small ingredients can often make the finishing point and achieve unexpected results.

What is a basic soup?

According to the cooking habits of western food, especially French food, first make broth, also called basic soup. The basic soup is to put animal raw materials rich in protein and gum into a pot and add water to boil, so that the nutrients of the raw materials are dissolved in water and become a soup with rich nutrition and delicious taste. The basic soups used in western food generally include beef soup, chicken soup and fish soup. These three soups are made of beef and beef bones, old chicken and chicken rack, fish bones and fish heads as the main raw materials, with seasoning vegetables (onions, carrots and celery) and spices (fragrant leaves, pepper seeds and thyme, etc.). ) cook together. The ratio of raw materials to water for cooking soup should be well controlled. Too much water is not strong, and too little water is easy to mix. Generally, the ratio of raw materials to water is 1: 3. For example, 500 grams of beef bones, put about 1500 grams of water. When making, cook with slow fire for a long time, and fully cook the fragrance of the raw materials into the soup. You don't need to cook soup with expensive meat. You can use beef neck, shoulders, chest and feet. Sometimes other leftovers are used as raw materials for hanging soup. If you hang clear soup, you can bake the beef bones in the oven for a while, and then put them in clear water, which will taste better.

What must also be emphasized here is the temperature of the hot soup. Not only the soup itself should be hot, but also the soup basin should be kept at a proper temperature. This is very important, but it is often overlooked.

Generally speaking, the main ingredients of different dishes use different soups. Beef soup is mainly used in meat dishes and is the basic soup for making yellow sauce or boiled juice. Its application range is quite extensive, and almost all dishes can be added with beef soup. Fish soup is widely used to make soup dishes for fish, shrimp and shellfish. In addition, other dishes such as fish and shrimp are also inseparable from fish soup. Chicken soup is mostly used in chicken-related soups. In order to obtain high-quality beef soup, fish soup and chicken soup, we must master the skills of making these basic soups. One of the skills is to cook for a long time with low fire, and the other is to carefully remove the floating foam on the surface of the liquid. Only in this way can we make clear and transparent soup. The basic soup has a wide range of uses, except that it can be eaten directly after adding condiments and accessories, and most dishes need it to assist. Especially for the preparation of sauce, basic soup is an essential main raw material. Basic soup is widely used in all kinds of dishes, and it is also the basic raw material for making dishes. Its quality affects the taste of dishes. Especially for French cuisine and Italian cuisine, their cooking methods emphasize maintaining the color, aroma and taste of raw materials, so the taste of basic soup can largely determine the success or failure of dishes.

How to make clear soup

Usually, when hanging clear soup, chop or chop beef with a meat grinder, add egg white and stir well; Soak in water for about 1 hour to make the protein of meat dissolve in water; Then add the mild soup (that is, the soup made of beef bones mentioned above), put it in the egg shell and cook it for about an hour and a half with high fire. Stir with a wooden spoon (or stick) when cooking. Don't stir the soup after it boils, so as not to paste the minced beef. Cook for another hour or so. At this time, the eggshell and egg white have condensed the impurities such as minced meat in the soup into a ball, sank to the bottom first, and then floated on the noodle soup. Skim off the grease with a spoon and filter to get clear soup. Sometimes the color is not enough, add some caramel syrup or beef soup powder (beef crystal powder). This is high-grade beef soup, also called beef tea, because the color of this soup is very similar to brown. This soup is often used as an appetizer at western-style dinners or banquets. This soup is nutritious, neither greasy nor greasy, and is widely favored by modern people.

Formula of Western-style Soup-Method of Western-style Garlic Soup

Manufacturing raw materials:

Butter 1/4, medium garlic 100g, onion 1/4, a little white rice and fresh milk, a proper amount of white soup, and a little salt and monosodium glutamate.

Production method:

1. Peel garlic and dice onion for later use.

2. Add garlic, onion, fresh milk, white rice and half a bowl of stock to the blender and stir for several times.

3. Pour the ingredients into the thick white soup, add salt and monosodium glutamate and boil.

4. The cooked thick soup can be eaten in the soup plate.