1, maotang
Maotang is widely used in ordinary cooking, and it is often cooked continuously in the kitchen and replenished with water.
Raw materials: chicken bone, duck bone, pig bone, minced meat, pig skin, etc. , no special requirements.
Heat: Boil in cold water, remove foam, add onion ginger wine and simmer for several hours.
Soup yield: 3-5 times that of raw materials.
2. Milk soup
Raw materials: chicken, duck, pig bones, pig feet, pig elbows and other raw materials that are easy to produce soup white (fatty acids).
Temperature: raw materials have been scalded with boiling water. Boil in cold water, skim off the foam, add onion ginger wine, and simmer on low heat until the soup is thick and milky white. Soup yield: 65438+ 0-2 times of raw materials.
Step 3 clear soup
Clear soup can be divided into ordinary clear soup and refined clear soup.
(1) Clear soup:
Ingredients: old hen (naturally stocked old hen), with some lean pork.
Temperature: raw materials have been scalded with boiling water. Boil in cold water, skim off the foam, add the onion ginger wine, then turn down the heat, keep the noodle soup slightly boiling, and turn over the broken bubbles. 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.
Soup yield: 65438+ 0-2 times of raw materials.
(2) Refined clear soup (vegetable soup, topping soup, single hanging soup and double hanging soup)
Take common broth and filter it with gauze. Chop the chicken into minced meat and soak it in onion ginger wine and water for a while. Add the minced chicken into the broth and stir-fry 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 fished out. This refining process is called "hanging soup". The clear soup refined twice is called "double hanging soup".
Clear soup is the most difficult soup to make and the best quality soup. Clear and delicious. Commonly used in shark's fin, sea cucumber or high-grade fresh soup.
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.
However, when cooking at home, there is also soup. My family often keeps stewed chicken ribs soup and freezes it in the refrigerator. Soup for cooking will be very fresh. You can also eat hot pot with broth and hot pot ingredients at home.
However, because we don't usually stew these, we will order more soup during the New Year.