Bone soup or chicken soup? Usually the broth is bone soup or chicken soup. In fact, the traditional soup stock has been made of whole chicken, whole duck, ham and trotters for many years. Constantly inject new materials into it and use it repeatedly. But it's too much trouble The cost is also high. So now people just use bone soup or chicken soup instead. In order to save costs, some restaurants add chicken essence to clean water or put additives directly (unconscionable practice)
When cooking, if there is no broth and fresh soup, what can be used instead?
When cooking, if there is no broth and fresh soup, you can use chicken essence and soup instead. The ingredients of chicken essence and soup packets are similar to those of clear soup and fresh soup.
Soup substitute
Of course.
Thick soup treasure replaces the process of making soup stock, which is convenient and easy.
What can be used instead of clear soup for dishes that need clear soup?
Enthusiastic netizens
Broth is a common auxiliary material in cooking. When cooking, if you add broth where water is needed, the food will be more delicious. I remember the teacher taught me a sentence about making soup in cooking class: "No chicken is not fragrant, no duck is not fresh, no skin is not thick, no belly is not white." Broth is generally divided into three categories: hairy soup, milk soup and clear soup. 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. Ordinary clear soup: choose old hen and add some lean pork, blanch with boiling water, blanch with cold water, remove foam, add onion ginger wine, then turn off the heat, keep the noodle soup slightly boiling, 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! )。 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. When stewing soup stock, cover the ingredients with cold water and add wine to remove the fishy smell of meat, but don't put onions, ginger and so on. 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, soybean sprouts, celery and mushroom roots; I made a vegetarian soup with only mushrooms and shiitake mushrooms. It was really delicious, and its fragrance was more elegant than meat soup. Soup is a common auxiliary material in cooking. When cooking, if you add soup where water is needed, the food will be more delicious. I remember the teacher taught me a sentence about making soup in cooking class: "No chicken is not fragrant, no duck is not fresh, no skin is not thick, no belly is not white." "Broths are generally divided into three categories: hairy soup, milk soup and clear soup. 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, remove foam, add onion ginger wine, ......
Can thick soup treasure be replaced by broth?
Soup can be replaced by thick soup treasure or canned soup. Cooking soup at home is also very troublesome, and soup is not used much in daily cooking.
What method can be used instead of broth without broth?
Bone soup essence is a pure chemical additive, which can be bought online, and the effect is comparable to real soup. You can try.
Make buns. There is no soup at home. What can I use instead?
Steamed buns are divided into two ways: south and north. In the south, it's called steamed buns, and the pork is heightened and the soup is aspic. In the north, soup dumplings are mostly made of beef and mutton with water. The method is to rotate the stuffing in one direction and add the right amount of water several times. I hope it helps.
What other condiments can replace the practice of no soup stock, no chicken, duck and fish (I can Baidu those)
Supermarkets have substitutes such as thick soup treasure, soup crystal and chicken soup essence, which can be used when cooking at home. Its main component contains monosodium glutamate, which is monosodium glutamate-long-term consumption in large quantities is not good for your health. The hotel's broth is divided into hairy soup, milk soup and clear soup, which has many materials, long stewing time and short shelf life and is not suitable for family production.
What seasoning can be used instead of bone soup?
Adding a spoonful of vinegar to bone soup can dissolve phosphorus and calcium in bone and preserve vitamins in soup.
Never add cold water halfway, lest the temperature of the soup suddenly drop, which will lead to the rapid solidification and denaturation of protein and fat, and affect the nutrition and taste.
And it's best to cook in cold water. If hot water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer protein of the meat will solidify immediately, so that the inner and outer proteins cannot be fully dissolved in the soup; In addition, don't put salt too early. Salt will quickly exhaust the water contained in meat, accelerate the solidification of protein and affect the umami taste of soup. Don't put too many condiments such as onion, ginger, wine, etc., but just the right amount, otherwise it will affect the umami flavor of the soup itself.
If you think bone soup is too greasy to drink like this, you can add some kelp or melon radish, so you won't be tired. You can also roast a small amount of laver on the fire and then sprinkle it into the soup, or you can get rid of greasy.
In the process of cooking soup, we should pay attention to skim the floating powder and oil on the noodle soup, otherwise the soup will be ugly in the end.
Also, if you want the soup to be clear and not turbid, you must use a small fire to make the soup boil only. Because boiling will make the protein molecules in the soup condense into many white particles, the soup will naturally be turbid.
People often say that you should drink more soup when you are in poor health. Now as long as you have time and mood on weekdays, you can make soup at home. It seems that making soup is also a fashion. Today, let's learn how to cook a delicious soup.
Look at the recipe to introduce the method of making soup, and always say "put the meat out of water or fly water" What do you mean? What are the advantages of doing so? When using chicken, duck, ribs and other meat to make soup, first soak the meat in boiling water. This process is called "water coming out" or "flying water", which can not only remove blood, but also remove some fat to avoid being too fat.
Every time I cook fish soup, the soup is ready and the fish is out of shape. What should I do? You can't cook fish soup with boiling water, but fry both sides of the fish in oil first, so that the skin of the fish won't be brittle and smelly.
Is it better to cook soup with cold water or hot water? Cold water is better, boiling water will make protein solidify quickly, and it is not easy to taste. What pot should I use for soup? It is advisable to choose a fine casserole for soup. The enamel of inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health. The clay pot with white inner wall is very easy to use. Why is the meat after soup very firewood? After the lean meat is boiled, the meat quality is rough. You can choose half fat and half lean meat, but the lean meat in the pig's front foot is still tender to eat after stewing for several hours.
The fish soup and broth you drink in the restaurant are just like milk, which feels very nourishing, but you can't achieve this effect when you cook soup at home. Why? Only when oil and water are fully mixed can milk be produced. When cooking broth, you should first boil it with high fire, then cook it thoroughly with low fire, and then replace it with high fire. When cooking fish soup, you should first fry it thoroughly with oil, then add boiling water and use high fire. Also note that the water should be added at one time, supplemented halfway, and the soup should be drained.
What seasoning should I add to the soup? Want monosodium glutamate? When do you put the salt? Most northerners think that the soup should be seasoned, such as onion, ginger, pepper, aniseed, monosodium glutamate, cooking wine and so on. In fact, from the experience of Cantonese cooking soup, it is not necessary to pay attention to the original flavor when drinking soup. If necessary, a piece of ginger is enough. Salt should be put last, because it can solidify protein and hinder the diffusion of umami ingredients.
Is it better to cook soup as long as possible? No! The nutrients in the soup are mainly amino acids. Heating for too long will produce new substances, but the nutrition will be destroyed. General fish soup 1 hour or so, chicken soup and ribs soup for about 3 hours.
Although this soup is nutritious, it is a little greasy. What should I do? You can turn the soup on and off. After cooling, the oil floats on the noodle soup, or solidifies on the noodle soup, and then takes it out with a spoon and cooks the soup.
Should soup be drunk before or after meals? Ordinary people drink soup before meals, which can promote the secretion of gastric juice and help digestion and absorption, but patients with superficial gastritis should drink it after meals to avoid aggravating symptoms.
Teach you to make soup.
Many people like to cook soup at home, but they often get nothing. Try some tips we introduced, and you are sure to cook delicious soup for your family.
Soup becomes fresh: it is best to make soup in cold water. If hot water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer protein of the meat will solidify immediately, so that the inner and outer proteins cannot be fully dissolved in the soup; In addition, don't put salt in the soup too early. Salt will quickly exhaust the water contained in the meat and accelerate the solidification of protein, which will affect the umami taste of the soup. Soy sauce should not be added too early, and onions, ginger, wine and other seasonings should not be put too much, otherwise it will affect the umami flavor of the soup itself.
Soup becomes clear: if you want to drink soup. ......