Milk soup is made of chicken, duck, pig bones, pig's trotters, pig's elbows and other raw materials that are easy to produce white soup. They are scalded with boiling water, boiled with cold water, defoamed, added with onion, ginger and wine, and slowly rolled with slow fire until the soup is thick and milky.
Clear soup can be divided into ordinary clear soup and refined clear soup. Ordinary clear soup, with naturally stocked old hen, with lean pork, boiled in boiling water, put cold water, boil over high fire, remove foam, add onion, ginger and wine, then simmer, keep the noodle soup slightly open and turn over small bubbles. If the heat is too high, it will be boiled into white milk soup; If the heat is too small, the umami flavor is not strong. Refine the broth, first filter the ordinary broth with gauze for later use. Chop the chicken into minced meat and soak it in onion, ginger, wine and water for a while. Put the minced chicken into the clear soup, stir-fry over high heat, and when the soup is about to boil, switch to low heat. Don't let the soup boil. After the turbid suspended matter in the soup is adsorbed by the chopped chicken, the chopped chicken is taken 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. Clear and delicious, often used in shark's fin, sea cucumber or high-grade clear soup dishes.
Another chef mentioned vegetarian soup: it is often used in vegetarian dishes and boiled with soybean sprouts. Snow-white thick soup is no less than broth, but it smells like beans. So the chef can cut the peeled apples into pieces, cook them in the soup and take them out, so it's called soup lifting. Refined broth
Raw materials: chicken skeleton and stick bone. This time I bought a chicken leg rack and a cavity (spine) bone.
Steps:
1, bring the water to a boil, heat it up, add bones and cook for two or three minutes, then boil the blood powder. Then take out the bone and rinse it thoroughly.
2. Reconnect the water and put the bone in. In order to keep the original flavor, I only put two pieces of ginger to remove the fishy smell. After boiling over medium heat, skim off the floating powder, then simmer for two to two and a half hours, and then simmer for 20 minutes to keep the soup slightly boiling, so that the soup will be whiter.
3. After the soup is completely cold, remove the bones.
4. Put the fresh-keeping bags on bowls or plastic boxes respectively.
5. Filter the soup.
6. After filtering out the meat residue and impurities, put the soup into a fresh-keeping bag wrapped in a bowl, and the amount poured into each bag is exactly the amount you need to make soup every time. Buckle the bag.
7. Connect the bowls and put them in the refrigerator for freezing. This can ensure that the bag will not be deformed by the soup and will not be broken.
8. When you use it, take out the broth ice and put it directly in the pot to cook and melt. Refined stock: when it comes to this stock, it is very particular. "A stock is a stock that becomes mushy when it is frozen. Soup stock is an essential thing for cooking, and it is probably a place where water can be used. This dish will be delicious if it is replaced by soup stock. For example, baked bran should be boiled in water. If cooked in broth, the umami flavor will penetrate into the roasted bran. Shark's fin, abalone, etc. are not very fresh, so it is even more necessary to boil out the umami flavor with broth. This is called "hanging fresh". "The production of broth varies from person to person, and the best is probably the mixed stew of old chicken and turtle; Almost, stewed with egg shells and meat bones. The worst thing to eat, and the most used in private restaurants, is to stew with pig water and pig blood. It is said that the taste is quite fresh, but I always think that the fresh method is "the freshness of the tiger and the wolf", just like giving extremely nourishing medicine to extremely weak people, it is not taken by the law. Cover the ingredients with cold water when stewing soup. Adding wine can remove the fishy smell of meat, but don't put onions, ginger and so on. So as not to lose the taste of food. After the water is boiled, skim off the floating foam and simmer with low fire until the bones are crisp and rotten. To stir the soup, you must use fire and water. The fire is too strong, and the soup is not clear. That's not enough. After stewing, the soup should be secreted, the impurities should be filtered with a cloth, and the frozen oil on the upper layer should be scraped off after cooling. Then boil the soup, add the broken egg white, stir the soup while pouring the egg white, let the egg white wrap the turbid things in the soup, and then lift it up and throw it away when it is cooked. This is the refreshing broth, which can be drunk as water. Most people don't know the knowledge of clear soup. Just take a chicken to cook. When cooking, scoop a spoonful from it and add it. This soup is neither clear nor oily, so it's better not to put it. And not all dishes can use broth, such as tofu coat, so you can't use broth, just because it is pure; Another example is burning seafood. Chicken soup should be used instead of broth. There are many exquisite things here. Cooked stock can be frozen in plastic bags. You can take it whenever you want. When I don't have time to make soup after work, I take out a bag, heat it and put some vegetables in it, which is a good soup. Soup stock is the basis of cooking. So even vegetarian dishes are called vegetarian soup. Vegetarian soup, stewed with carrots, bean sprouts, celery and mushroom roots; I once made a vegetarian soup with only mushrooms and mushrooms. It's really delicious, and its fragrance is even more elegant than meat soup.