Broth is used in a large number of ordinary cooking, cooking is often continuous boiling, continuous access to rehydration.

Raw materials: chicken bones, duck bones, pork bones, minced meat, pork skin, etc., no special requirements.

Fire: boil cold water, remove the foam, put onions, ginger and wine, slow cooking for a few hours over low heat.

Soup yield: 3-5 times of the raw material.

2, milk soup

Raw materials: use of chicken and duck pork bones, pork claws, pork elbows and other easy to get out of the soup white (fat acid) raw materials.

Fire: raw materials with boiling water. Put cold water to boil on high heat, remove the foam, put onion, ginger and wine, rolling slowly until the soup is thick milky white.

Soup rate: 1-2 times the raw materials.

3, clear soup

Clear soup is divided into ordinary clear soup and refined clear soup.

(1) ordinary broth:

Raw materials: old hen (natural free-range old hen), with part of the lean pork.

Fire: raw materials scalded with boiling water. Put cold water to boil on high heat, remove the foam, put onion ginger wine, and then change to low heat, keep the soup surface slightly open, turning with broken small blisters. The fire is too big to cook into white milk soup, the fire is too small is not strong fresh flavor.

The rate of soup: 1-2 times the raw material.

(2) Refined broth (top broth, top broth, single-hanging broth, double-hanging broth)

Take ordinary broth and filter it through gauze. Take chicken and chop it into minced meat, put onion, ginger, wine and water to soak for a while. Put the chicken puree into the broth, heating and stirring. When the soup is about to boil, reduce the heat to low and do not let the soup roll. After the cloudy suspended matter in the soup is adsorbed by the chicken mushrooms, remove the mushrooms. This refining process is called "hanging soup". Refined twice the broth is called "double hanging soup".

The clear soup is the most difficult soup to make, but also the best quality soup. It is clear and fragrant.

Commonly used in shark's fin, sea cucumber or high-grade fresh soup.

Beef bone soup

Materials:

Beef spine 1200 grams, 1 piece of beef tendon, green onion 1, 1 piece of ginger, 32 bowls of water (boiled for 3 hours to get the soup about 16 bowls of soup)

Methods:

Beef spine, tendon blanch for 3 minutes into the boiling water, pick up, rinse, and put into a pot, and add the other ingredients, with a small fire to simmer can be.

Pork bone soup

Materials:

Scapula 1800 grams, pork skull 2, 1200 grams of pork, green onion 1, ginger 1, 32 bowls of water (boiled for 3 hours to get the broth of about 16 bowls)

Procedure:

Pork bones into the boiling water blanch for 3 minutes, fished out, rinsed, put into the soup pot, and other ingredients with a small fire simmering! can be.

Chicken broth

Materials:

Old hen 1 (at least more than 3,000 grams), ginger 1, 52 bowls of water (boiled for 4 hours to get the broth of about 33 bowls)

How to:

Old hen cut into small pieces, blanch in boiling water for 3 minutes, picked up and rinsed, put into a soup pot, add ginger and water, with a low fire can be simmered.

Vegetable soup

Materials:

600 grams of soybean sprouts, corn 3, cabbage 1200 grams, 15 bowls of water (boiled for 4 hours to get the soup about 7 bowls of soup)

Methods:

All the ingredients are cleaned, put into the soup pot, with a small fire can be simmered.