1: Remove the skin of the ham, so that it will not have a bad odor.
2: net chamber chicken . Lean meat separately in a pot of boiling water to blanch, and then immediately wash and set aside.
3: the ham. Chicken . Lean meat into the pot of water, and put the onion knot. Ginger slices. Yellow wine to increase the flavor.
4: Cover with a lid and boil over high heat, then simmer over low heat for about 5 hours into a clarified top quality soup.
Suitable for making stew and other flavorful and refreshing soups
Soup is a common auxiliary raw materials used in cooking, cooking wherever the need to add water to add soup, the dishes must be more delicious and fragrant.
I remember the cooking class teacher taught a sentence on the production of soup: "no chicken is not fragrant, no duck is not fresh, no skin is not thick, no belly is not white."
Soup (broth) is generally divided into three categories: broth, milk soup, broth
1, broth
The broth is used in a large number of ordinary cooking, cooking is often a continuous rolling, continuous access to rehydration.
Raw materials: chicken bones, duck bones, pork bones, minced meat, pork skin, etc., no special requirements.
Fire: boil cold water, remove the foam, put onions, ginger and wine, slow cooking for a few hours over low heat.
Soup yield: 3-5 times of the raw material.
2, milk soup
Raw materials: use of chicken and duck pork bones, pork claws, pork elbows and other easy to come out of the soup white (fat acid) raw materials.
Fire: raw materials with boiling water. Put cold water to boil on high heat, remove the foam, put onion, ginger and wine, rolling slowly until the soup is thick and milky white. Soup rate: 1-2 times the raw materials.
3, broth
The broth is divided into ordinary broth and refined broth.
(1) Ordinary broth:
Raw material: old hen (natural free-range old hen), with part of the lean pork.
Fire: raw materials scalded with boiling water. Put cold water to boil on high heat, remove the foam, put onion ginger wine, and then change to low heat, keep the soup surface slightly open, turning with broken small blisters. The fire is too big to cook into white milk soup, the fire is too small is not strong fresh flavor.
The rate of soup: 1-2 times the raw material.
(2) Refined broth (top broth, top broth, single-hanging broth, double-hanging broth)
Take ordinary broth and filter it through gauze. Take chicken and chop it into minced meat, put onion, ginger, wine and water to soak for a while. Put the chicken puree into the broth, heating and stirring. When the soup is about to boil, reduce the heat to low and do not let the soup roll. After the cloudy suspended matter in the soup is adsorbed by the chicken mushrooms, remove the mushrooms. This refining process is called "hanging soup". Refined twice the broth is called "double hanging soup".
The clear soup is the most difficult soup to make, but also the best quality soup. It is clear and fragrant. Commonly used in shark's fin, sea cucumber or high-grade fresh soup dishes.
One, beef broth
Boiling broth to keep fresh, it is necessary to pay attention to the water is to be boiled and then add the soup, the process of cooking the temperature does not need to be too high, on the top of the impurities to have always been he fished out, boiled and then filtered.
Beef soup ingredients:
A. Materials 1. pepper 20 grams
2. 5 grams of Sannai
3. 5 grams of licorice
4. 5 grams of cumin
5. 10 grams of cinnamon
6. 15 grams of cinnamon
7. 5 grams of grass jelly
8. 5 grams of cloves
8.
B. Ingredients 1. Butter 1000g
2. Star anise 20g
3. Raw scallions 500g
4. Black edamame 100g
5. Yellow edamame 100g
C. Ingredients 1. Beef 25,000g
2. Beef hind shank bone 10,000g
3. Carrot 2000g
4. White radish 2000g
5. Onion 1500g
6. Tomato 500g
7. Water 100kg
D. Seasoning 1. White wine 1200g
2. Soy sauce half a bottle
3. Powdered essence 100g
4. Sugar 200g
5. Salt 100g
Beef broth production process:
1. A material with a cloth bag to make a marinade bag.
2. Cut the scallions into pieces and the beef into 5x3 centimeter pieces.
3. Cook the beef and beef bones in boiling water for 2 minutes.
4: Put the butter into a hot pan and fry slowly over low heat until golden brown, then remove the drippings.
5, the butter with star anise, scallions burst incense, add black soybean and yellow soybean tempeh boil for five minutes standby.
6, 100 kilograms of water boiling +1, + brine package +5, seasoning to cook it to go to the impurities of white foam, cover the pot and cook for one and a half hours.
7, will be beef up, and then cook for 30 minutes, all the spices up, weigh whether enough 100 kilograms, not enough to add water to make up for it.
8, and then cook for 10 minutes filtering is completed for beef broth
(two, big bone broth
Big bone broth materials (100 kg):
A. Materials
1. 8000 grams of pork bone
2. 2000 grams of bone
3. 500 grams of raw onion
4. 100 grams of ginger
5. 100 grams of ginger
6. Ginger 100g
5. Garlic 100g
6. Carrot 2000g
7. White radish 2000g
8. Onion 1500g
9. Pepper 50g
10. Water 100kg
B. Seasoning
1. White wine 1200g
2. Powdered quail extract 100g
3. Sugar 200g
4. Salt 100g
Big Bone Broth Preparation:
1. Boil the big bone of the pig and the bone of the quail for 2 minutes in boiling water and remove them from the pot.
2, 100 kilograms of water boiling + all A.B. Seasoning cook go bar slow fire, remove impurities white foam, cover the pot and cook for one and a half hours.
3, the pig big bone and the bone, and then cook 30 minutes, all the material will be fished, weigh whether enough 100 kilograms, not enough to add water to make up for it.
4, and then cook for 10 minutes to filter that is completed for the big bone broth
(three, seafood broth
Seafood broth materials (100 kilograms):
A. Materials 1. kelp soaked 1000 grams
2. 250 grams of slices of woodchuck
3. 500 grams of raw onions
4. 100 grams of ginger slices
4.
5. 100g of garlic
6. 1500g of carrot
7. 1500g of white radish
8. 1000g of onion
9. 50g of peppercorns
10. 50g of dried shrimp
11. 100kg of water
B. Seasoning white wine 1000g
Seafood powder 100g
Sugar 200g
Salt 100g
Seafood stock making process:
1. Soak the kelp overnight wash and strain and fish it out.
2, 100 kilograms of water to boil to cook the bar plus kelp slow fire, remove impurities foam, cover the pot and cook for one and a half hours.
3, add all A.B. seasoning materials, and then cook for 30 minutes, all the material fishing, weigh whether enough 100 kilograms, not enough to make up for the water.
4, cook for another 10 minutes filtering is completed for seafood soup
(four, bone soup
Bone soup material (100 kilograms):
A. Material
1. bone 8000 grams
2. 500 grams of raw scallions
3. 100 grams of ginger
4. Head 50g
5. Carrot 500g
7. White radish 500g
8. Onion 200g
9. Pepper 50g
10. Water 100kg
B. Seasoning White Wine 1000g
Spicy Powder 100g
Sugar 200g
Shio 100g
The process of making quail bone soup:
1. Wash the quail bone, especially the viscera sticking to the skeleton should be removed, and boil it in hot water for five minutes.
2, will be 100 kilograms of water, boiling boil to go to the bar plus quail bone slow fire, to impurities foam, cover the pot and cook for one and a half hours.
3, add all A.B. seasoning materials, and then cook for 30 minutes, all the materials will be fished out, weigh whether enough 100 kilograms, not enough to add water to make up for it.
4, and then cook for 10 minutes to filter that is completed for the bone broth
(E. Ultimate broth
Ultimate broth materials (100 kg):
A. Materials
1. mother of pearl barley 8000 grams
2. jinhua ham 150 grams
3. dried scallops 80 grams
2. raw Onion 500g
3. Sliced ginger 100g
4. Garlic 50g
5. Carrot 500g
7. White radish 500g
8. Onion 200g
9. Pepper 50g
10. Water 100kg
B. Seasoning white wine 1000g
Sugar 100g
Salt 100g
The Ultimate Fresh Soup Production Process:
1. Wash the mother hen, especially the viscera sticking to the skeleton should be removed, and then boil it in hot water for five minutes to filter and lift it up.
2, will be 100 kilograms of water, boiling boil to go to the bar plus the old mother of pearl barley, Jinhua ham, dried scallops slow-fire burning, to impurities foam, cover the lid and cook for one and a half hours.
3, add all the A.B. seasoning materials, and then cook for 30 minutes, all the materials will be fished out, weigh whether enough 100 kilograms, not enough to add water to make up for it.
4, and then cook for 10 minutes to filter the completion of the ultimate soup
This answer was modified on June 21, 18:44 by the respondent
As far as I know, the soup is chicken broth.
There are also soups made from pork bones that are referred to as stock.
The stock is the main ingredient for making soup dishes and also for making other dishes.