Categorization of Soups

Western soups can be divided into the following categories: clear soups, cream soups, vegetable soups, thick soups, cold soups, special soups, and local or traditional soups.

Clear soup is a soup made from beef or chicken or fish and vegetables cooked to remove fat.

Broth is soup made by adding flour, butter, cream, egg yolks, etc.

Western Soup Gallery

Soup in addition to the main ingredients, often put some small ingredients on the surface of the soup to supplement and decorate

Basic Soup

In accordance with the Western cuisine, especially French cooking habits, is first made into a soup stock, also known as the basic soup. The base soup is rich in protein, gelatinous animal raw materials into the pot with water to boil, so that the nutrients of the raw materials dissolved in water, become nutritious, flavorful soup. The basic soup used in Western cuisine generally has three major categories: beef soup, chicken soup and fish soup. These three soups are respectively beef and beef bones, old chicken and chicken frame, fish bones and fish head as the main ingredients, and add flavored seasoned vegetables (onions, carrots, celery), spices (allspice, pepper seeds, thyme, etc.) *** with the cooking out. Cooking soup ingredients and water ratio should be mastered, too much water soup flavor is not strong, too little water soup quality is easy to mix. The general ratio of raw materials and water is 1:3. such as 500 grams of beef bones, put about 1500 grams of water. Production, the use of weak fire boiling for a long time, the flavor of the raw materials fully cooked into the soup. The meat of the soup need not use high-priced meat, use beef neck, beef shoulder, beef chest, beef foot meat can be; sometimes also use other edges as the raw material of hanging soup. If you want to make clear soup, you can put the beef bones into the oven for a while, and then put them into the water, so that the flavor is better.

What must also be emphasized here is the temperature of the hot soup, not only the soup itself must be hot, but the soup pot must also be kept at the right temperature. This is important but often overlooked.

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Western Soup Gallery 2

Generally, different soups are used for the main ingredients of different dishes. Beef stock is mainly used in meat dishes and is the base stock for making yellow sauces or cooking sauces. Its application is quite wide and beef stock can be added to almost any dish. Fish stock is widely used to make fish, shrimp and shellfish soup dishes. In addition, a variety of other fish and shrimp dishes are also inseparable from the fish stock. Chicken stock is mostly used in chicken-related soup dishes. In order to get the best quality of beef broth, fish broth, and chicken broth, it is necessary to master the techniques of making these basic broths. One of the techniques is to cook and simmer for a long time using a weak fire, and the second technique is to carefully remove the froth from the surface of the liquid, which is the only way to produce a clear and transparent broth. Basic stock is very versatile and is used in most dishes, except for its own flavorings and auxiliary ingredients, which are added and served directly. In particular, base stock is an essential ingredient in the preparation of sauces. The base stock is widely used in various dishes and is also the basic raw material for making dishes. The quality of its high and low,