In addition to mastering the cooking temperature, the chefs in the hotel will cook some exquisite dishes with some broth. Compared with those flavorings, thick soup treasures and other umami agents, the pure natural broth can add color and flavor to the dishes, make vegetarian dishes more delicious and make meat dishes more mellow. Like some famous Shandong restaurants, the broth will be cooked one day in advance. When it is open the next day, no matter how prosperous the business is, as long as the broth is used up,
In the soup stock of Shandong cuisine, we pay attention to "no chicken is not fresh, no bone is not fragrant, and no elbow is not thick", which means that a pot of soup stock needs to be flavored by old hens, pork bones and pork elbows. Finally, a pot of soup stock with fresh fragrance, mellow taste and excellent taste is hoisted by professional cooking techniques. However, such soup stock is complex and expensive, and it can be flexibly eaten at home.
Generally, a chicken rack is indispensable, and the price is not expensive. You can buy it for a few dollars. The pig's big bone can be a bone under the pig's hind leg, which has both bone marrow and skin. The skin contains collagen, which can replace the elbow, or chicken feet can also replace the elbow. The effect is the same. Share the chef's soup-stock method, put it in the refrigerator at a time, and put 2 pieces at will when necessary. The soup is delicious, convenient and convenient, and no need.
Ingredients required: pork bone 1 root, chicken rack 1 root, 2 spoons of high-alcohol liquor, a little salt, 2 pieces of ginger, green onion 1 root, and an ice box.
1, chop the pig bones in advance when you buy them. When you go home, clean the pig bones and chicken racks. You can put them in clean water and soak them in cooking wine for 15 minutes. After the blood is separated out, the color of the broth will look better and there will be no fishy smell. Wash the ginger and cut it into pieces, and cut the green onions for later use.
Tip 1: Don't blanch. Usually, the pig bones and chicken racks bought by families like to blanch before boiling the soup stock. After blanching, most of the meat flavor will be lost, and the cooked soup stock will not be as fresh as the restaurant's. If you are worried about the fishy smell, you can wash it several times, and then soak it in water again for more than ten minutes until the water is no longer turbid.
2. Find a deeper pot, pour the cleaned big bones and chicken rack into the pot, and add enough water. The water must not pass the ingredients, and the water must be added at one time. Do not add water twice in the middle. This will affect the umami taste of the broth, and the cooked broth is not mellow enough.
3. Add chopped green onion, ginger slices and 2 spoonfuls of high-alcohol liquor. There is no cooking wine here, but the domestic liquor is used. It is best to choose a higher degree, which has better deodorization effect and the cooked broth is more delicious.
4. After boiling over high fire, turn to medium heat and cook for 15 minutes. When cooking, don't cover it, so that the fishy smell in the meat will evaporate with the white wine, so that the broth will not smell. In addition, after the broth boils, you need to use a spoon to clean the floating foam in the pot.
Tip 2: Skim off the foam. After the broth boils, there is an important step, that is skimming off the foam. In order to prevent the loss of meat flavor, bones and chicken racks are not blanched, so there will be a lot of blood foam oozing after boiling. If you want the broth to be delicious and odorless, you can't leave the pot at this time. Skim off the foam. Generally, it will be skimmed in 15 minutes.
5. After the floating powder is skimmed, pour the soup stock together with the bones and chicken rack into the rice cooker and cook it for about 1 2 hours. Normal soup stock needs to be boiled for 3-6 hours, during which someone needs to watch the pot, which is troublesome. It is time-saving, fire-saving and trouble-free to change it to the rice cooker. The only disadvantage is that the soup stock cooked by the rice cooker is not so milky, but the taste and nutrition are the same.
6. After the broth is boiled, filter out the meat residue, cool it, pour it into an ice cube box, and freeze it in the refrigerator for one night, so that the broth ice cubes are ready, and you can use two pieces when cooking and cooking noodles, which is particularly convenient.
Tip: There is no salt in the cooked broth here, so you can season it according to the dishes when you need it.
-Lao Jing said-
When cooking at home, regardless of cooking, cooking noodles or eating mala Tang, replace the original water with two pieces of soup stock, and the dishes will taste more fragrant and delicious. Some friends say that the soup stock cooked without blanching meat will be particularly high in purine. This soup stock is used for refreshing and enhancing flavor when cooking, not for drinking bone soup, and the consumption is relatively small when cooking, so don't worry too much.