The delicious soup comes from chicken, meat, duck, ham, scallop and other raw materials. After stewing and boiling, the delicious taste of the raw materials is dissolved in the soup, and the chefs cook with fresh soup and seasonings. By various means, the fresh soup is mixed with the raw materials and even enters the raw materials, which improves the taste grade of these raw materials and makes the dishes made from the raw materials of abalone with wings and belly ginseng tend to be perfect.

the types of soup in the first section

fresh soup boiling is a technology, which contains many scientific principles. Understanding these principles will help to make the soup more in line with the requirements of dishes.

types of fresh soup

the clarity of soup juice can be divided into clear soup and thick soup: according to the raw materials of soup, it can be divided into chicken soup, broth (pork), beef soup, vegetarian soup, fish soup and so on; according to the value of soup, it can be divided into high-grade clear soup, second soup and so on. The more practical classification method is clear and dense < P >. The details are as follows:

photo name: psuCACR2N8J.jpg3 soup: general clear soup. advanced clear soup

thick soup: general thick soup and milk soup

The so-called clear soup refers to the soup with chicken as the main ingredient. The finished product is characterized by crystal clear and mellow taste. Pork ribs, lean pork, beef, scallops and ham can also be added as ingredients when cooking chicken soup. Generally, clear soup can also be graded, depending on the amount of feed and the ratio with water.

High-grade clear soup (also known as Shang Tang and Ding Tang) is made by hanging (refining) the basic soil of high-quality basic soup with materials such as chicken legs, chicken fillets (chicken tenderloin) chopped into mud or shredded pork, and removing impurities, so that the soup is pure and thick, delicious but not greasy.

Thick soup is a soup with meat as the main ingredient. The finished product is characterized by thick white (or red) opacity, fat and fresh fragrance. Old hen, duck, beef, ham, etc. can also be added as ingredients when cooking the broth. Generally, the quality of thick soup is also graded by feeding and the ratio of raw materials to water.

Milk soup (high-grade thick soup) is boiled with specified raw materials and specified temperature. The main ingredient is still meat. The boiled soup is as thick as milk and sticky. It is very thick.

different dishes should use different soups, so as to meet the special requirements of dishes. Generally speaking, the soups used in shark's fin and abalone belly ginseng are mainly milk soup and high-grade clear soup. .