Mao soup, a large number of used in ordinary cooking, often continuous rolling boil, take, and then replenish water. Raw materials are mostly chicken bones, pig bones, duck bones, minced meat, pork skin, etc. It is first boiled in cold water and rolled, then defoamed, and then put into the onion, ginger, and wine, and slowly cooked for a couple of hours over low heat.
Milk soup, more use of chicken, duck, pork bones, pig feet, pork elbow and other easy to produce white soup raw materials, scalded with boiling water, and then add cold water to boil on high heat, defoamed, put green onions, ginger, wine, gentle rolling until the soup is thick and milky white can be.
The broth is divided into two types: ordinary broth and refined broth. Ordinary clear soup, the use of natural free-range hen, with lean pork, scalded with boiling water, put cold water, high heat to boil, remove the foam, put green onions, ginger, wine, and then changed to a small fire, to keep the surface of the soup is slightly open, turning the small blisters can be. If the fire is too high, the soup will turn into white milk soup; if the fire is too low, the fresh flavor will not be strong. Refined broth, first of all, ordinary broth with gauze filter standby. Chop the chicken into minced meat and soak for a while in green onion, ginger, wine and water. Put the chicken puree into the broth, vigorous fire force mouth hot stirring, when the soup will boil when switching to a small fire, do not let the soup roll. Soup turbid suspended by the chicken velvet adsorption, in addition to the chicken velvet, this refining process is called "hanging soup". The broth that has been refined twice is called "double-hanging broth". Clear soup is the most difficult soup to make, it is clear and fragrant, often used in shark's fin, sea cucumber or high-grade clear soup dishes.
Other chefs mention vegetarian soup: often used in vegetarian dishes, it is made from soybean sprouts. The soup is white and strong, no less than meat soup, but it has a soybean flavor. The chef can cut an apple with its core peeled off into petals and cook them in the soup, then remove them from the soup.
Refining soup
Raw materials: chicken skeleton and bone
Steps:
1, make boiling water, burn a high fire, put the bones to cook for two or three minutes, will be the end of the blood boil out. Then fish out the bones and rinse them thoroughly.
2, reconnect the water, put in the bones, in order to maintain the original flavor, I only put two slices of ginger to fishy. Medium heat boil, and then swept away the floating powder, and then turn to small fire slowly cook two to two and a half hours, then turn to medium-low heat to keep the soup slightly boiling state rolled for 20 minutes, so that the soup will be a little whiter.
3, soup thoroughly cool, fish out the bones.
4, a plastic bag on a bowl or plastic box.
5, Strain the soup.
6, after straining the meat scraps and impurities, pour the stock into the plastic bags wrapped around the bowls, pouring just as much into each bag as you will need each time you make the stock. Tie the bags with a button.
7, Chill in the refrigerator with the bowls. This will ensure that the bag doesn't get propped up by the soup and break under the stress.
8, When you use it, just take out the broth ice and cook it directly in a pot to melt it and use it.