Zhihu famous dish, oh no, Sichuan famous dish!

The main feature is vegetarian dishes, but they are delicious after being cooked with "boiled water"

The biggest feature of this dish is "boiled"

It looks as clear as boiling water, but it's delicious.

Today I will use this dish to explain how to make soup and the difference between clear soup and thick soup.

Let's start with food.

This dish is mainly divided into three steps: cabbage processing, clear soup and stewed cabbage.

Treat Chinese cabbage

Chinese cabbage, only take the tender heart, and then tear off the tendons on the surface of Chinese cabbage so as not to affect the taste.

After blanching, the treated cabbage is cooled in ice water. This step is mainly to remove the unique astringent bitterness of leafy vegetables and prevent the remaining temperature from overcooking the cabbage.

Then, the water attached to the cabbage is squeezed out to make the soup taste in the stew process without affecting the concentration of the soup. Divide it into four parts and cut it for use.

Let's start making soup.

First, prepare a pot of cold water, boil the blanched meat raw materials with onion and ginger over medium heat, and remove the floating foam from the noodle soup during this period.

After cooking for two or three hours, the taste of the ingredients is completely integrated into the soup and connected.

At this time, the soup is delicious, but it is not clear enough. You need clear soup to make it clear.

Soak lean meat in water to melt, pour it into boiling soup and heat it on low heat. (Use protein's adsorption ability to make the soup clear)

The red liquid in the white bowl is lean meat dissolved in water.

Remove and throw away the lean meat foam after it turns white (the taste of lean meat has all been boiled into the soup). Repeat this step three times to make the soup clear.

At this time, the soup is as clear as water. Soup is mainly because the small fire and minced meat used for cooking absorb impurities, and some masters will filter it several times with fine gauze.

Simmer cabbage with the prepared soup.

Pour the clear soup into the treated cabbage, seal it with plastic wrap, steam it in a steamer for 2-3 minutes, so that the cabbage is cooked but not rotten, and absorb the soup.

Then take out the cabbage, put it on another plate, and pour a clear soup. This is the other extreme of this dish, which enhances the flavor of the dish to the greatest extent.

The above is the making process of boiled cabbage.

There are three seemingly simple steps, and the step of making soup is a great test of the chef's basic skills and understanding of making soup.

The collocation of ingredients, the method of blanching, and the amount of firepower when cooking soup will lead to the failure of this pot of soup.

So, what skills have we mastered to make soup at home?

Second, the choice and treatment of soup

First of all, let's start with material selection.

In the video, Master Ren said this.

"No ham soup is not beautiful, no chicken soup is not fresh, no duck soup is not fragrant, and no elbow soup is not strong."

This sentence tells several factors that a pot of qualified soup needs to meet-fresh color, fragrance and strong soup.

To achieve these characteristics, first of all, various ingredients with different characteristics need to complement each other, and secondly, various umami substances in different raw materials are multiplied to improve the umami taste of the whole dish.

Taste multiplication

When two or more different substances with the same taste are mixed together, this phenomenon of sharp increase in taste will occur. For example:

After mixing ammonium glycyrrhizinate with sucrose, the sweetness becomes 100 times of sucrose.

9g monosodium glutamate mixed 1g inosinic acid, the umami taste is equivalent to 60g monosodium glutamate. In essence, these four points basically come from the natural pigments, umami substances, fats and collagen of the ingredients.

For example, although the taste of old meat is not as good as that of tender meat, because of the long growth cycle, there are more flavor substances (fat, amino acids, sugar, nucleic acid, etc. ) will precipitate in the body.

When we usually eat braised pork, stewed trotters and grilled crucian carp, the soup stuck in our mouth comes from collagen in the ingredients. In order to achieve this effect, you can add ingredients with rich skin and fat into pig skin, chicken feet and pig's trotters.

Collagen mentioned here, whether put on the face or eaten, has no cosmetic effect, and may clog pores and gain weight.

So let me sum up, that is, when we choose ingredients, we need to try to choose fat, old and thick (not the same as choosing a boyfriend).

We will deal with the materials after we have selected them.

Let's talk about the difference between clear soup and thick soup first.

Clear soup: after blanching or soaking to remove odor, boil it directly and then simmer the soup.

Thick soup: after blanching, put a little oil in the pot and stir-fry the ingredients, or stir-fry them directly and then use them to cook soup.

I have written boiled soup before, and a portal will be attached at the end of the article.

In addition, for example, we bought a beef bone to make beef soup, but we can't fry it like meat, can we?

At this time, I can bake it, which will stimulate the fragrance and bake the oil.

Last time I went to eat Siebel, I ordered big bones, chewed up the meat, asked the waiter for a bag to put the bones in, and cooked soup the next day.

A thrifty kitchen

When cutting the ingredients, the soup is in the pot and the fire is adjusted.

So the question is, how long will this soup take to cook?

I really can't answer you this, because I don't know the age of your meat, the content of umami substances in your body and so on.

But I can tell you one way.

Just dip the meat in salt and suck the bone to see if it tastes. If there is no taste, squeeze the ingredients dry and cook the soup.

These soups can be dipped in water. They are also delicious and don't waste.

Boiling soup can be used to replace monosodium glutamate, noodles, boiled salt water and other purposes.

Homemade soup block

Cook a large pot of soup according to the above method, let it cool, pour it into a rubber ice box and store it in the freezer.

Squeeze out one pill at a time instead of monosodium glutamate, which tastes more delicious.

Third, talk about how to make the soup tender.

After the soup is cooked, let's talk about how to ensure the delicious and smooth soup at home.

The first method is to choose two ingredients to match.

When my mother cooks sparerib soup, she will buy a pork bone and some spareribs. She will cook soup with pig bones first, and then add ribs. When the ribs are cooked, she will serve seasoning and let her eat meat and drink soup.

Secondly, if there is a pressure cooker at home. You can buy ingredients such as keel, with meat, bones and fat.

Pig spine, fat and thin with bones, simmering soup is the first choice.

Add a little salt to the cooking, lock some flavor in the meat, and then put it in a pressure cooker for 15-20 minutes.

Because the pressure cooker can speed up the exudation of umami substances and cook at high temperature and pressure for a short time, so as to achieve the effect of tender meat and fresh soup.

As we all know, put salt after simmering soup, and put salt before braised dishes.

Because salt can denature protein, and high concentration of ions will reduce the solubility of protein, so we need to add salt after boiling the soup to avoid the umami flavor can not be better integrated into the soup.

On the contrary, if you want to pickle vegetables, you should add salt first, so that vegetables can retain their own flavor first, and then let the taste of brine come in slowly, and supplement the umami flavor with seasonings.

It is contradictory to ensure the taste of meat and soup, but we can reasonably use some reliable seasonings to make up for the lack of soup taste.

As mentioned above, umami substances are fats, amino acids, sugars, nucleic acids, and some seasonings, which are directly extracted to make seasonings, so sometimes it is a simple and good method to give seasonings.