Generally divided into three categories: hairy broth, milky broth, clear broth.
Milk soup is generally used chicken and duck pork bones, pork claws, pork elbows, pork belly and other easy to make the soup white raw materials, boiling water first scalded, put cold water on high heat to boil, defoamed, put onions, ginger and wine, rolling slowly over a gentle fire until the soup is thick milky white.
The broth is divided into ordinary broth and refined broth.
1, ordinary clear soup: choose the old hen, with part of the lean pork, scalded with boiling water and put cold water to boil on high heat, remove the foam, put green onions and ginger wine, and then changed to a small fire, to keep the soup surface is slightly open, turning the broken small blisters. The fire is too big to cook into white milk soup, the fire is too small is not strong fresh flavor.
2, refined broth: take ordinary broth filtered through gauze, chicken breast chopped into puree, put onion, ginger, wine and water soak for a few moments, wrapped in gauze chicken puree into the broth, high heat heating and stirring. When the soup will boil, change to low heat, not let the soup roll. Turbid suspended matter in the soup by the chicken velvet adsorption, remove the chicken velvet. This refining process is called "hanging soup", refining the broth for two times is called "double hanging soup". The soup refined in this way is the best of the soup, like white water but clear and fragrant, often used in the production of high-grade dishes, representative dishes: open water cabbage (very expensive, and only in very high-end restaurants!). The typical dish is: "Kai Shui Cabbage" (very expensive, and only available in very high class restaurants!
Materials and Methods of Preparation
There's a lot to be said for stock: "Stock is soup that freezes into a paste," it says. Broth is essential for cooking, so if you use it instead of water, the dish will be much more flavorful. For example, the roasted bran, to use water to boil, if the stock to cook, the fresh flavor will penetrate the roasted bran; and that the shark's fin, abalone, and so on, itself is not very fresh, it is even more important to use the stock to bring out the fresh flavor, called "hanging fresh". Soup production, folk different, the best may be to count the old chicken, turtle two kinds of mixed stew; poor, with chicken shells, meat bones mixed stew. The worst, but also the folk restaurant used the most, is to use pig jowl and pig's blood mixed stew, said the flavor is quite fresh, but I always think that kind of fresh method is "the freshness of the tiger and the wolf", like to the extreme deficiency of the person with the extreme tonic medicine, for the law not to be taken.
1, stew soup, use cold water, cover the material inside, add wine to remove the fishy taste of meat, but do not put onions and ginger and other things, in order to prevent and vegetable flavor, the water boiled, skimmed off the froth, and changed to a small fire warmed up, warmed up until the bone rotten meat, before you can.
To warm the soup, must be used in water fire, fire is soup is not clear, just so, is not enough, wait until the stew is ready, to the soup out of the water, and then filtered through the impurities with a cloth, cooled, scraped off the upper layer of frozen oil. Then bring the soup back to a boil, into the beaten egg whites, pouring egg whites, to pour into the soup while stirring, so that the egg white will be wrapped in the soup turbid things, until the egg white burned old, lift up and discard. This is a clear and refreshing soup, this soup, in order to be used as water. This soup clear learning, the general public do not know, just take a chicken boil boil, cooking time, from inside scoop on a spoon plus plus, this soup, not clear and oil, or not put good. Moreover, not all dishes can be used in soup, such as tofu, can not be used in soup, to take its pure and clear; and then, for example, burning seafood, it is appropriate to use chicken broth can not be used in broth; this is a lot to talk about, more than it.
Burned soup, you can put into a plastic bag and freeze it, take it with you, if you don't have time to make soup after work, just take out a packet of it, heat it up and put some vegetables in it, it's a good soup.
The soup, is the basic cooking, therefore, even if the net vegetarian dishes, also use the vegetarian soup, said. Vegetarian soup, more carrots, soybean sprouts, celery and mushroom root stewed; I once did only use mushrooms and mushrooms two kinds of vegetarian soup, really fresh and delicious, and that flavor than meat soup, there is a kind of elegant taste!
Milk soup generally use chicken, duck, pork bones, pork claws, pork elbows, pork belly and other easy to make the soup white raw materials, boiling water first scalded, put cold water on high heat to boil, defoaming, put onion ginger wine, rolling slowly over a fire until the soup thick creamy white.
3, the soup is divided into ordinary soup and refined soup.
Ordinary clear soup: choose the old hen, with part of the lean pork, scalded with boiling water and put cold water to boil on high heat, remove the foam, put the onion and ginger wine, and then change to a small fire, to keep the surface of the soup is slightly open, turning the broken small blisters. The fire is too big to cook into white milk soup, the fire is too small is not strong fresh flavor.
Refined broth: take ordinary broth filtered through gauze, chicken breast chopped into puree, put onion, ginger, wine and water soak for a few moments, wrapped in gauze chicken puree into the broth, high heat heating and stirring. When the soup will boil, change to low heat, not let the soup roll. Turbid suspended matter in the soup by the chicken velvet adsorption, remove the chicken velvet. This refining process is called "hanging soup", refining the broth for two times is called "double hanging soup". The soup refined in this way is the best of the soup, like white water but clear and fresh, often used in the production of high-grade dishes, representative of the dishes: open water cabbage (very expensive, but also very high-end restaurants only have!). The representative dish: Kai Shui Bai Cai (very expensive, and have to be very high-end restaurant only!