I remember the teacher taught me a sentence about making soup in cooking class: "No chicken is not fragrant, no duck is not fresh, no skin is not thick, no belly is not white."
Broth is generally divided into three categories: hairy soup, milk soup and clear soup.
Maotang is widely used in ordinary cooking, which is often found in restaurants. It is boiled continuously and supplemented with water 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.
Generally, raw materials such as chicken, duck, pork bone, pig's feet, pig's elbow, pig's belly, etc., which are easy to whiten the soup, are boiled in boiling water, boiled in cold water, defoamed, added with onion and ginger wine, and slowly rolled until the soup is thick and milky white.
clear soup can be divided into ordinary clear soup and refined clear soup.
Ordinary clear soup: choose old hen, mix with some lean pork, blanch with boiling water, boil with cold water, remove foam, add onion ginger wine, then reduce the heat, keep the noodle soup slightly open, and turn over the broken bubbles. When the fire is too long, it will be boiled into white milk soup. When the fire is too small, the fresh flavor is not strong.
refined broth: filter the common broth 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 the broth, and heat and stir over high heat. 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! ）。
When it comes to this soup stock, it is very particular. "A soup stock is a soup that will become a paste when it is 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.
When stewing broth, use cold water to cover the ingredients inside, and add wine to remove the fishy smell of meat. However, avoid putting onions, ginger, etc. to avoid losing the flavor with vegetables. After boiling the water, skim the floating foam and simmer it 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 aspects of this work. 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 used to make a vegetarian soup with only mushrooms and mushrooms. It was really delicious, and its fragrance was more elegant than that of meat soup.
Soup is an auxiliary material commonly used in cooking. When cooking, if you change it to soup where water is needed, the dishes will be more delicious and delicious.
I remember the teacher taught me a sentence about making soup in cooking class: "No chicken is not fragrant, no duck is not fresh, no skin is not thick, no belly is not white."
Broth is generally divided into three categories: hairy soup, milk soup and clear soup.
Maotang is widely used in ordinary cooking, which is often found in restaurants. It is boiled continuously and supplemented with water continuously. Raw materials are generally chicken bones, duck bones, pig bones, minced meat, pig skin and so on. ......> >
question 2: what is soup stock? What is broth? Soup stock is chicken soup or bone soup with seasoning.
Soup stock is soup that is repeatedly used. For example, if you make braised pork gall, you will use the marinade this time next time.
Question 3: What does soup stock mean? In cooking, broth is indispensable in making dishes. The broth used for meat dishes is made of meat bones, chicken bodies and so on. Similarly, we often use broth for meat dishes to make vegetarian food more delicious, but it is limited by materials. The practice of vegetarian soup is different from that of meat soup. Sugao soup is basically based on soybean sprouts and carrots, which can be extended to a variety of practices. The following are the practices in 2:
(1) Materials: 9g of soybean sprouts, 1.5g of carrots, 2 (or 1 white radish) and 9g of mushroom stalks
Practices: 1. Peel carrots, wash them and cut them into pieces; Wash celery, cut into small pieces, wash and soak mushroom stalks until soft.
2. Pour all the ingredients and 12ml of water into the pot to boil, and continue to cook for 4-5h on low heat (the lid needs to leave a gap)
3. Let it cool and filter, leaving the soup, and then use it after refrigeration.
(2) Material: 75g of mushroom stalks
Practice: 1. Wash the mushroom stalks, pour them into a pot, add 24ml of water, and boil them over high fire.
2. Boil on low heat for 1 hour, then cool and filter. Add the right amount of broad beans, and the taste will be more mellow.
stock is the basis of cooking, which can be used in the preparation of SAUCE or SOUP, and it is also needed in cooking, so stock is very important for cooking. Stock is a kind of meat or bones, poultry meat or bones, fish or bones, or vegetables, which are boiled for a long time, boiled out, mixed and mixed into diluted liquid, and the taste inside comes from the soluble protein of the ingredients themselves, not protein. The French name for broth is Fond. English name STOCK.
Classification of stock:
(1) Bouillon (beef bone)
(2) White Stock (calf bone)
(3) Brown Stock (beef bone or pig bone)
(4) chicken white stock
(4) white poultry stock. Brown poultry stock
(6) Fish Stock(Fumet)
(7) Vegetable Stock
(Game Stock
material of stock:
(1) Meat and bones
The main material of stock soup is bones or meat pieces. Stock soup needs to be boiled for a long time, so all the meat pieces used are cooked with meat unsuitable for eating.
The bones of stock soup must be fresh and BLANCH before cooking.
Poultry stock soup is usually cooked with chicken, and all unsuitable parts can be used as stock soup, such as chicken head and chicken head. Chicken feet can be used to cook soup stock, especially old chicken. Don't throw chicken skin into the soup stock. The soup stock is too oily.
The bones of brown soup stock must be colored first, which can be baked or fried, usually with a lot of baking. After baking, the rice crust and oil can be removed by Deglaze and poured into the soup stock to cook together. < p Before cooking, you will fry the bones, but you can't color them. This SWEAT is called "squeezing juice". After the bones are juiced, you can add water to cook them.
(2) Seasoned vegetables and spices
Besides the bones, the soup stock must also have MIRE-POIX or spices. Seasoned vegetables usually refer to carrots, onions and celery.
Spice bundles include Thyme, Bay Leaf, Celery, Parsley, and green garlic, which are tied with thread and thrown into the stock.
Some people use Sachet to chop up the spices and put them into the bag. Throw in the stock.
Essentials of boiling the stock:
(1) Boil it in cold water
(2) Water and ingredients must be in a certain proportion
(3) Cook it with slow fire without cover
(long) Boil it without salt
(5) Cook it fully
(p) Boil
(2) cool
(3) refrigerate
stock can be boiled in large quantities, and then it can be made into stock ice bricks by using an ice box, and then it can be divided into small packages. It is very easy to use and save time to cook whether it is cooking noodles or soup.
Pork stock
Material:
2 kg of big bone, 1 piece of white radish, and red ... > >
question 4: what is soup stock? What is soup? Broth, also known as fresh soup, can be generally divided into three categories: hairy soup, milk soup and clear soup. Maotang, which is widely used in ordinary cooking, is often boiled continuously, and then replenished after being taken. Most of the raw materials are chicken bones, pig bones, duck bones, minced meat, pigskin, etc. First, boil with cold water, then remove the foam, then add onion, ginger and wine, and simmer for a few hours.
For milk soup, chicken, duck, pig bones, pig's trotters, pig's elbows and other raw materials that are easy to produce white soup are used, scalded with boiling water, then boiled with cold water, defoamed, added with onion, ginger and wine, and slowly boiled 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, using naturally stocked old hens, with lean pork, scalded with boiling water, put cold water, boil over high fire, remove foam, add onion, ginger and wine, then reduce the heat, keep the noodle soup slightly open, and turn over small bubbles. If the heat is too large, it will be boiled into white milk soup; If the heat is too small, the fresh flavor is not strong. Refine broth, first filter 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 it with strong fire, and when the soup is about to boil, switch to low fire. Don't let the soup roll. After the turbid suspended matter in the soup is adsorbed by the chopped chicken, the chopped chicken is removed. 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. It is clear and delicious, and is often used in shark's fin, sea cucumber or high-grade clear soup dishes.
question 5: what does "broth" mean in cooking? Soup stock is an auxiliary material commonly used in cooking. When cooking, the dishes will be more delicious and delicious if you add soup stock where water is needed. I remember the teacher taught me a sentence about making soup in cooking class: "No chicken is not fragrant, no duck is not fresh, no skin is not thick, and no belly is not white." Broth is generally divided into three categories: hairy soup, milk soup and clear soup. 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. 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. When the fire is too long, it will be boiled into white milk soup. When the fire is too small, the fresh flavor is not 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! ）。 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. When stewing soup stock, use cold water to cover the materials inside, and add wine to remove the fishy smell of meat, but don't put onions, ginger, etc. to prevent the food from losing its flavor. After boiling the water, skim off the floating foam and simmer it 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 is usually stewed with carrots, bean sprouts, celery and mushroom roots.