Maotang is widely used in ordinary cooking, which is often found in restaurants. It is continuously boiled and replenished continuously. Raw materials are generally chicken bones, duck bones, pig bones, minced meat, pig skin and so on. Boil in cold water, remove the foam, add onion ginger wine, and simmer for a few hours. There is no special requirement.
Milk soup generally uses chicken, duck, pork bones, pork feet, pork elbows, pork bellies and other raw materials that are easy to make the soup white. Boil it in boiling water, boil it in cold water, remove foam, add onion and ginger wine, and slowly roll it until the soup is thick and milky.
Clear soup can be divided into ordinary clear soup and refined clear soup.
1, ordinary clear soup: choose old hen, add some lean pork, boil it with boiling water and cold water, remove foam, add onion ginger wine, then turn to low heat, keep the noodle soup slightly open, and turn over broken blisters. If the temperature is too high, it will be boiled into white milk soup. If the temperature is too low, the fresh flavor will not be strong.
2. Refined clear soup: Take ordinary clear soup and filter it with gauze, chop the chicken breast into minced meat, soak it in onion ginger wine and water for a while, wrap the chicken minced meat in gauze and put it into clear soup, and heat and stir it with high fire. When the soup is about to boil, switch to low heat and don't let the soup roll. After the turbid suspended matter in the soup is adsorbed by the chicken chop, the chicken chop is 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. It is often used in the production of high-end dishes, representing dishes: boiled cabbage (which is extremely expensive and only available in high-end restaurants! ）。
[Edit this paragraph] Production materials and methods
When it comes to this soup stock, it is very particular. "A soup stock is a soup that will become a paste when frozen. Soup stock is an essential thing for cooking, and it is probably a place where water can be used. If it is replaced by soup stock, this dish will be much more delicious. For example, the baked bran should be boiled in water. If it is cooked in broth, the umami flavor will penetrate into the baked bran. The shark's fin, abalone and so on are not very fresh, so it is even more necessary to use broth to draw out the umami flavor, which is called "hanging fresh." The production of broth varies among the people, and the best one may be the mixed stew of old chicken and turtle; Almost, stewed with chicken shells and meat bones. The worst thing, which is also 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 fresh method is "the freshness of the tiger and the wolf", just like giving extremely tonic medicine to the extremely weak, which is not taken by the law.
1 When stewing broth, use cold water to cover the ingredients inside, and add wine to remove the fishy smell of meat. However, do not put onion and ginger to avoid losing the flavor with the food. After boiling the water, skim off the floating foam and simmer with low fire until the bones are crisp and the meat is rotten.
To stir up the soup, you must use fire and water. If the fire is too strong, the soup will be unclear. This alone is not enough. When the stew is ready, you should secrete the soup, filter the impurities with a cloth, and after cooling, scrape off the frozen oil on the upper layer. Then boil the soup again, add the broken egg white, and when pouring the egg white, stir the soup while pouring it, so that the egg white will wrap the turbid things in the soup, and then lift it up and throw it away when it is cooked. This is the clear and refreshing broth, which can be used as water. Most people don't know the knowledge of clear soup. Just take a chicken and cook it. When cooking, scoop a spoonful from it and add it. This soup is unclear and oily, so it's better not to put it. Moreover, not all dishes can use broth, such as tofu coat, so you can't use broth, just because it is pure and clear; Another example is burning seafood. Chicken soup should be used instead of broth. There are many exquisite things here.
The cooked soup stock can be packed in plastic bags and frozen. You can take it whenever you want. If you don't have time to make soup after work, just take out a bag and put some vegetables after heating, which is a good soup.
Soup stock is the basis of cooking. Therefore, even if it is a vegetarian dish, it is also said with vegetarian soup. Vegetarian soup, stewed with carrots, soybean sprouts, celery and mushroom roots; I once made a vegetarian soup with only mushrooms and mushrooms. It was really delicious, and its fragrance was more elegant than that of meat soup!
2. Hairy soup is widely used in ordinary cooking, which is often found in restaurants. It is continuously boiled and continuously replenished. Raw materials are generally chicken bones, duck bones, pig bones, minced meat, pig skin and so on. Boil in cold water, remove the foam, add onion ginger wine, and simmer for a few hours. There is no special requirement.
Milk soup generally uses chicken, duck, pork bones, pork feet, pork elbows, pork bellies and other raw materials that are easy to make the soup white. Boil it in boiling water, boil it in cold water, remove foam, add onion and ginger wine, and slowly roll it until the soup is thick and milky.
3. Clear soup is divided into ordinary clear soup and refined clear soup.
Ordinary clear soup: choose old hen, with some lean pork, scald with boiling water, boil with cold water and strong fire, remove foam, add onion ginger wine, then reduce the heat, keep the noodle soup slightly open, and turn over the broken blisters. If the temperature is too high, it will be boiled into white milk soup. If the temperature is too low, the fresh flavor will not be strong.
Refined clear soup: filter the common clear soup 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 clear soup, and heat and stir it with high fire. When the soup is about to boil, switch to low heat and don't let the soup roll. After the turbid suspended matter in the soup is adsorbed by the chicken chop, the chicken chop is 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. It is often used in the production of high-end dishes, representing dishes: boiled cabbage (which is extremely expensive and only available in high-end restaurants! )
(1) Beef stock)
To keep the soup fresh, it is necessary to pay attention to the fact that the water needs to be boiled before adding the soup material. The temperature during the boiling process does not need to be too high, and impurities on it should be removed all the time, and then filtered after cooking.
Beef stock material:
A. material 1 .20 grams of prickly ash.
2. 5 grams of Sannai
3. 5 grams of licorice
4. 5 grams of fennel
5. Dried tangerine peel10g
6. cinnamon15g
7. 5 grams of Amomum tsao-ko
8. 5 grams of clove
9. Ginger10g
10. Onion15g
B. material 1. butter1000g
2.20g star anise
3. 500g of raw chives
4. Black Douchi100g
5. Douchi100g
C. material 1 .25,000 grams of beef
2. Bovine hind leg bone10000g
3. 2000 grams of carrots
4. 2,000 grams of white radish
5. Onion1500g
6. 500 grams of tomatoes
7. Water 100 kg
D. Seasoning 1. Liquor1200g.
2. Half a bottle of soy sauce
3. Catfish refined powder100g
4.200 grams of sugar
5. Bi100g
Processing of beef stock:
1 Wrap material A in a cloth bag to make a halogen bag.
2. Cut the onion and beef into 5x3cm chunks.
3. Boil beef and beef bones in boiling water for 2 minutes and pick them up.
4. Put the butter in a hot pot, slowly fry until golden brown, and fish for oil residue.
5. Add star anise and onion to butter and saute until fragrant. Add black fermented beans and yellow fermented beans and cook for five minutes.
6. Boil 100 kg of water+1,+halogen bag +5. Boil the seasoning to remove impurities and foam, and cover the pot for one and a half minutes.
7. Pick up the beef and cook it for another 30 minutes. Pick up all the spices, and weigh whether it is enough 100 kg or not, and add water to make up for it.
8, re-boiling 10 minute and filtering to obtain the beef broth.
(2) Big Bone Soup)
Bone soup material (100kg):
A. Materials
1. Pig bone 8000g
2. 2000 grams of salamander bone
3. 500 grams of raw chives
4. Ginger slices100g
5. Garlic head100g
6. 2000 grams of carrots
7. 2000 grams of white radish
8. Onion1500g
9. 50 grams of pepper.
10. Water 100 kg
B. Seasoning
1. Liquor1200g
2. Catfish refined powder100g
3.200 grams of sugar
4. Bi100g
Making process of bone soup:
1, pig bones and catfish bones are boiled in boiling water for 2 minutes and picked up.
2. Boil 100 kg of water+all A.B. seasonings, simmer, remove impurities and foam, and cover the pot for one and a half minutes.
3. Pick up pig bones and catfish bones, and cook for another 30 minutes. Pick up all the ingredients, and weigh whether it is enough 100 kg or not, and add water to make up for it.
4, re-boiling 10 minute and filtering to obtain the bone soup.
(3) Seafood stock)
Seafood stock material (100kg):
A. material 1. kelp soaked1000g
2. 250 grams of wood fillets
3. 500g of raw chives
4. Ginger slices100g
5. Garlic head100g
6. Carrots1500g
7. White radish1500g
8. Onion1000g
9. 50 grams of pepper.
10. 50g of dried shrimps
1 1. water 100 kg
B. Seasoning liquor1000g
Seafood powder100g
200 grams of sugar
Bi100g
Preparation process of seafood stock:
1, soak kelp overnight, wash and filter, and pick it up.
2. Boil 100 kg of water, add kelp to slow fire, remove impurities and foam, and cover the pot for one and a half minutes.
3. Add all the seasoning materials of A.B. and cook for another 30 minutes. Pick up all the ingredients and weigh whether it is enough100kg or not, and add water to make up for it.
4, re-boiling 10 minute and filtering to obtain the seafood stock.
(4) Yun Gu Gao Tang)
Niangu broth material (100kg):
A. Materials
1. 8000g of salamander bone
2. 500g of raw chives
3. Ginger slices100g
4. 50 grams of garlic head
5.500 grams of carrots
7.500 grams of white radish
8. 200g onion
9. 50 grams of pepper.
10. Water 100 kg
B. Seasoning liquor1000g
Silkworm powder100g
200 grams of sugar
Bi100g
Processing of Nianguxian Soup;
1, wash the giant salamander bones, especially the internal organs adhering to the skeleton, boil them in hot water for five minutes, and filter them out.
2. Bring 100 kg of water to a boil, add the bones to slow fire, remove impurities and foam, and cover the pot and cook for one and a half minutes.
3. Add all the seasoning materials of A.B. and cook for another 30 minutes. Pick up all the ingredients and weigh whether it is enough100kg or not, and add water to make up for it.
4, re-boiling 10 minute, and filtering, so as to obtain the Ji bone soup.
(5) Ultimate stock)
Ultimate stock material (100kg):
A. Materials
1. 8000g of old salamander
2. Jinhua ham150g
3. 80 grams of scallops
2. 500g of raw chives
3. Ginger slices100g
4. 50 grams of garlic head
5.500 grams of carrots
7.500 grams of white radish
8. 200g onion
9. 50 grams of pepper.
10. Water 100 kg
B. Seasoning liquor1000g
Sugar100g
Bi100g
The making process of the ultimate fresh stock:
1, wash the old salamander, especially to remove the internal organs stuck to the skeleton, boil it in hot water for five minutes and filter it out.
2. Bring 100 kg of water to a boil, add old salamander, Jinhua ham and scallop to slow fire, remove impurities and foam, and cover the pot for one and a half minutes.
3. Add all the seasoning materials of A.B. and cook for another 30 minutes. Pick up all the ingredients and weigh whether it is enough100kg or not, and add water to make up for it.
4, re-boiling 10 minute filtering to obtain the ultimate broth.