classification: life > > Gourmet/cooking

Analysis:

Broth soup is generally chicken soup or sparerib soup, which is cooked at home, and there are more detailed divisions: Broth soup (fresh soup) is generally divided into three categories: hairy soup, milk soup and clear soup

1. Hairy soup

Hairy soup is widely used in ordinary cooking, and it is often boiled continuously in the kitchen, and water is continuously taken.

raw materials: chicken bone, duck bone, pig bone, minced meat, pig skin, etc., without special requirements.

simmer: bring to a boil in cold water, remove foam, add onion ginger wine, and simmer for several hours.

soup yield: 3-5 times that of raw materials.

2. Milk soup

Raw materials: chicken, duck, pig bones, pig feet, pig elbows and other raw materials that are easy to produce soup white (fatty acid).

heat: the raw materials have been scalded with boiling water. Boil in cold water, remove foam, add onion ginger wine, and simmer until the soup is thick and milky white. Soup yield: 1-2 times that of raw materials.

3. Clear soup

Clear soup can be divided into ordinary clear soup and refined clear soup.

(1) Common clear soup:

Ingredients: old hen (naturally stocked old hen) with some lean pork.

heat: the raw materials have been scalded with boiling water. Boil it in cold water, remove the foam, add the 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.

soup yield: 1-2 times that of raw materials.

(2) Refined clear soup (top soup, single hanging soup, double hanging soup)

Take ordinary clear soup and filter it with gauze. Chop the chicken into minced meat and soak it in onion ginger wine and water for a while. Add the minced chicken into the clear soup and stir it with 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 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 and the best quality soup. Clear and delicious. Commonly used in shark's fin, sea cucumber or high-grade fresh soup.

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When it comes to this soup, it is very particular. " 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.

The soup stock used for meat dishes is made of meat bones and chicken bodies. When stewing the soup stock, use cold water to cover the materials inside, and add wine to remove the fishy smell of the meat. However, avoid putting onion and ginger to avoid losing the flavor with the dishes. 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, 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.