Maotang is widely used in ordinary cooking and is often seen in restaurants. Just keep cooking and making up. Raw materials are generally chicken bones, duck bones, pig bones, minced meat, pigskin and so on. Boil in cold water, skim off the foam, add onion ginger wine and simmer for several hours. There are no special requirements.

Milk soup generally uses chicken, duck, pig bone, pig's foot, pig's elbow, pig's belly and other raw materials that are easy to whiten the soup. Blanch in boiling water, blanch in cold water, skim off the foam, add onion ginger wine, and slowly roll until the soup is thick and milky white.

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

1, ordinary clear soup: choose old hen, add some lean pork, blanch with boiling water and cold water, skim off the foam, add onion ginger wine, then lower the heat, keep the noodle soup slightly open, and turn over the broken water. If the temperature is too high, it will be boiled into white milk soup. If the temperature is too low, the fresh fragrance will not be strong.

2. 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 and put it into the clear soup, and heat and stir it with high fire. When the soup is about to boil, change it to a small fire and don't let the soup boil. After the turbid suspended matter in the soup is adsorbed by the chicken chops, the chicken chops are 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. Commonly used to make high-end dishes, representative dishes: boiled cabbage (extremely expensive, only high-end restaurants have it! )。

Manufacturing materials and methods

Speaking of this soup stock, it is very particular. "Broth is a kind of soup that will become mushy after freezing. Soup stock is an essential thing for cooking, and it is probably a place where water can be used. This dish will be much more delicious if it is replaced by the old soup stock. For example, baked bran should be boiled in water. If cooked in broth, the umami flavor will penetrate into the roasted bran. Shark's fin, abalone, etc. are not very fresh, so it is even more necessary to boil out the umami flavor with broth. This is called "hanging fresh". "The production of broth varies from person to person, and the best is probably the mixed stew of old chicken and turtle; Almost, stewed with egg shells and meat bones. The worst thing to eat, and 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 the fresh method is "the freshness of the tiger and the wolf", just like giving extremely nourishing medicine to extremely weak people, it is not taken by the law.

1. Cover the ingredients with cold water when stewing soup. Adding wine can remove the fishy smell of meat, but don't put onions, ginger, etc. To prevent food from losing its flavor. After the water is boiled, skim off the floating foam and simmer with low fire until the bones are crisp and the meat is rotten.

To stir the soup, you must use fire and water. The fire is too strong, and the soup is not clear. That's not enough. After stewing, the soup should be secreted, the impurities should be filtered with a cloth, and the frozen oil on the upper layer should be scraped off after cooling. Then boil the soup, add the broken egg white, stir the soup while pouring the egg white, let the egg white wrap the turbid things in the soup, and then lift it up and throw it away when it is cooked. This is the refreshing broth, which can be drunk as water. Most people don't know the knowledge of clear soup. Just take a chicken to cook. When cooking, scoop a spoonful from it and add it. This soup is neither clear nor oily, so it's better not to put it. And not all dishes can use broth, such as tofu coat, so you can't use broth, just because it is pure; Another example is burning seafood. Chicken soup should be used instead of broth. There are many exquisite things here.

Cooked stock can be frozen in plastic bags. You can take it whenever you want. When I don't have time to make soup after work, I take out a bag, heat it and put some vegetables in it, which is a good soup.

Soup stock is the basis of cooking. So even vegetarian dishes are said in vegetarian soup. Vegetarian soup, stewed with carrots, bean sprouts, celery and mushroom roots; I once made a vegetarian soup with only mushrooms and mushrooms. It's really delicious, and its fragrance is more elegant than broth!

2. Maotang is widely used in ordinary cooking and often found in restaurants. Just keep cooking and making up. Raw materials are generally chicken bones, duck bones, pig bones, minced meat, pigskin and so on. Boil in cold water, skim off the foam, add onion ginger wine and simmer for several hours. There are no special requirements.

Milk soup generally uses chicken, duck, pig bone, pig's foot, pig's elbow, pig's belly and other raw materials that are easy to whiten the soup. Blanch in boiling water, blanch in cold water, skim off the foam, add onion ginger wine, and slowly roll until the soup is thick and milky white.

3. Clear soup is divided into ordinary clear soup and refined clear soup.

Ordinary clear soup: choose old hen, add some lean pork, blanch with boiling water, cook with cold water and strong fire, remove foam, add onion ginger wine, then simmer, keep the noodle soup slightly open, and turn over the broken water. If the temperature is too high, it will be boiled into white milk soup. If the temperature is too low, the fresh fragrance will not be 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 it with high fire. When the soup is about to boil, change it to a small fire and don't let the soup boil. After the turbid suspended matter in the soup is adsorbed by the chicken chops, the chicken chops are 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. Commonly used to make high-end dishes, representative dishes: boiled cabbage (extremely expensive, only high-end restaurants have it! )。