Milk soup, more use of chicken, duck, pork bones, pig feet, pork elbow and other easy to produce white soup raw materials, scalded with boiling water, and then add cold water to boil on high heat, defoamed, put green onions, ginger, wine, gentle rolling until the soup is thick and milky white can be.
The broth is divided into two types: ordinary broth and refined broth. Ordinary clear soup, the use of natural free-range hen, with lean pork, scalded with boiling water, put cold water, high heat to boil, remove the foam, put green onions, ginger, wine, and then changed to a small fire, to keep the surface of the soup is slightly open, turning the small blisters can be. If the fire is too high, the soup will turn into white milk soup; if the fire is too low, the fresh flavor will not be strong. Refined broth, first of all, ordinary broth with gauze filter standby. Chop the chicken meat into minced meat and soak it for a while in green onion, ginger, wine and water. Put the chicken puree into the broth, vigorous fire force mouth hot stirring, when the soup will boil when switching to a small fire, do not let the soup roll. Soup turbid suspended by the chicken velvet adsorption, in addition to the chicken velvet, this refining process is called "hanging soup". The broth that has been refined twice is called "double-hanging broth". Clear soup is the most difficult to boil soup, it is clear and fragrant, often used in shark's fin, sea cucumber or high-grade clear soup dishes.
Other chefs mentioned vegetarian soup: often used in vegetarian dishes, it is made with soybean sprouts. It is white and strong, not less than meat soup, but has a soy flavor. The chef can cut the apple into pieces and put them into the soup to cook and then remove them from the soup, so that the soup is free of all flavors. Refining soup
Raw materials: chicken bones and bones, I bought this time is the chicken leg frame and cavity (spine) bone.
Steps:
1, make boiling water, boil a strong fire, put the bones to cook for two or three minutes, cook out the blood end. Then fish out the bones and rinse them thoroughly.
2, reconnect the water, put in the bones, in order to maintain the original flavor, I only put two slices of ginger to fishy. Medium heat boil, and then swept away the floating powder, and then turn to small fire slowly cook two to two and a half hours, then turn to medium-low heat to keep the soup slightly boiling state rolled for 20 minutes, so that the soup will be a little whiter.
3, soup thoroughly cool, fish out the bones.
4, a plastic bag on a bowl or plastic box.
5, Strain the soup.
6, after straining the meat scraps and impurities, pour the stock into the plastic bags wrapped around the bowls, pouring just as much into each bag as you will need each time you make the stock. Tie the bags with a button.
7, Chill in the refrigerator with the bowls. This will ensure that the bag doesn't get propped up by the soup and break under the stress.
8, When you use it, just take out the broth ice and put it directly into a pot to cook and melt before using it. Refined broth: There's a lot to be said for this broth: "Broth, that is, broth that freezes into a paste." Broth is essential to cooking, so if you use it instead of water wherever it is available, the dish will be much more flavorful. For example, the roasted bran is boiled in water, but if it is boiled in stock, the fresh flavor will penetrate into the roasted bran; and shark's fin, abalone and the like, which are not very fresh in themselves, need to use stock to bring out the freshness, which is called "Hanging Fresh". The production of soup, 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, and also the one used most often in folk restaurants, is to use pig's offal and pig's blood to mix stew, which is said to be quite fresh in flavor, but I always think that that kind of freshness is "the freshness of the tiger and the wolf," just like using extremely tonic medicines for people who are extremely weak, which is not desirable for the law. 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, to prevent and vegetables and take over the flavor, the water boiled, skimmed off the froth, and changed to a small fire to warm up, warm until the bones of the meat is rotten, and only then can be warmed up. Warm up the soup, must use water fire, fire is soup is not clear, just so, it is not enough, 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 top layer of frozen oil. Then the soup to re-boil, into the beaten egg whites, pouring egg whites, to pour while stirring the soup, so that the egg whites will be wrapped in soup turbid things, until the egg whites burned old, lifted and discarded. This is a clear and refreshing soup, this soup, can be used as water. This soup clear learning, the general public do not know, just take a chicken cooking, cooking time, from the inside scoop on a spoon plus plus, this soup, not clear and oil, or do not put the good. Moreover, not all dishes can be used with stock, such as tofu, can not use stock, take its pure and clear; and then for example, seafood, preferably with chicken broth can not be used with broth; this inside of the instructions, more than it. Burned soup, can be put into a plastic bag and frozen, with the use of access, if you do not have time to do soup after work, as long as out of a packet to heat up and put some vegetables, is a good soup. Broth, is the basic cooking, therefore, even if it is a net vegetarian dishes, also use vegetarian soup. Vegetarian soup, more carrots, soybean sprouts, celery and mushroom roots stewed; I once did only use mushrooms and mushrooms two kinds of vegetarian soup, really delicious, and the flavor than meat soup, more a kind of elegant taste.