Whether it's the Chinese New Year holiday or the usual dinner, two cooked foods will be served. Sometimes, in order to save trouble, we buy the finished products of deli, such as sauce trotters, sauce beef and sauce pork head, which are all foods we often eat. Why buy ready-made cooked food? First, it's too troublesome. Second, we can't mix sauce soup and can't make that taste. If you have time and like to study food, you can make your own cooked food. Today, I will share the chef's method of mixing miso soup. If you like it, you can give me a compliment. This is also a common method of mixing miso soup in restaurants.

Actually, the deliciousness of cooked food depends on the taste of miso soup. A good pot of miso soup can sauce out delicious food. Besides seasoning, it also depends on the usage frequency of miso soup. As long as it is used to marinate things every day, the more delicious the soup is, the more umami substances there are, and the thicker the oil is, and the more delicious the cooked things are.

Sauced pig's feet

Today, we share a method of making a traditional northeast sauce soup, which is divided into six steps, so that we can clearly understand its making method and why the cooked sauce in the restaurant smells so delicious. The chef taught you the six-step sauce soup method, and everything in the sauce is delicious.

1. Making the base soup

The soul of the sauce soup comes from the base of the soup first, especially the richness of the first pot of soup determines the delicious taste of the soup. First, make the base soup, which is the premise to ensure the strong taste of miso soup.

soup hanging: you need to use two chicken racks and four broken pig bones, put them in a pot with cold water, add a proper amount of cooking wine to remove the fishy smell, skim off the floating foam and rinse them with clear water.

prepare a stainless steel soup bucket, pour in about 3 Jin of clean water, add 2 g of scallion and 2 g of ginger slices, add the processed chicken rack and pig bones, skim off the floating foam again after the fire is boiled, and boil for about 4 minutes, then turn off the fire.

take another soup bucket, filter the residue of the old soup and pour it into the soup bucket to get the bottom soup. If it is a restaurant operation, chicken racks and pig bones can be hung with soup three or four times.

2. Boiling sugar color

Soy sauce soup needs to be colored, usually with sugar color as the main color, and spices with soy sauce or auxiliary color enhancement are added to modulate the color. White sugar or soft white sugar can be boiled into sugar color. Today, we choose rock sugar to boil. All three kinds of sugar can be boiled, and the sugar color changes at different times. When in use, the dosage of sugar color is determined according to the color of soup and the amount of cooked sauce, and the base soup can be directly added when in use.

Oil-water mixed frying sugar color method

1. Heat the wok, slide the wok with oil, then pour it out, change the fire to medium fire, and add a proper amount of salad oil and water into the wok, with the proportion of 1g of oil, 2g of water and 2g of soft sugar.

2. Cook the syrup on medium fire until it is thick and the water is basically evaporated. Stir it on low fire. When stirring it with a spoon, the syrup feels obviously light, and the syrup is particularly smooth in the pot, and its color changes from white to yellowish. This is turning over the mortar. If you continue to stir for a few seconds, the color will change to sesame oil color. This is drawing pulp. #22 Life Memory #

3. Continue to stir the syrup. The color of the syrup is getting darker and darker, and the caramel smell begins to appear on the side of the pot. When the syrup bubbles up, scoop it up with a spoon. When the syrup shows the same color as chicken blood, immediately remove the pot from the fire.

4. Add a proper amount of hot water (about 2g), and be sure to add it slowly. If you add a spoonful of water at once, the syrup will boil quickly, causing unnecessary splash. So add hot water little by little until the syrup no longer boils, dilute the syrup, then boil it on fire and pour it into a bowl.

Boiling sugar color

III. Modulation color

The color of sauce soup is mostly sauce red or sauce yellow. You can adjust the color by adding the sugar color and gardenia, or you can add soy sauce to modulate the color. However, the cooked food made with soy sauce will quickly oxidize and turn black, which is suitable for eating at that time. If it is left for a long time, it will turn black. Therefore, the sauce soup mostly uses sugar as the main coloring material. It can also be prepared by adding sugar color to monascus rice. Monascus rice is usually added with background color during the initial processing of ingredients, and then marinated in soy sauce soup. This color will be more natural and will last for a long time.

iv. preparation of spices

everyone has different understanding of spices, so the proportion of spices will be different. Usually, several or dozens of spices are used in miso soup, in order to enhance the fragrance and enhance the fragrance of miso soup.

prepare 1 grams of pepper, 8 aniseed, 6 grams of cinnamon, 5 grams of fragrant leaves, 2 grams of clove, 5 grams of Amomum villosum, 5 grams of Alpinia katsumadai, 15 grams of fennel, 2 grams of fragrant sand, 3 grams of Alpinia officinarum, 2 pieces of Amomum tsao-ko, 4 pieces of cardamom, 4 pieces of Gardenia, 4 grams of Angelica dahurica, 2 grams of dried pepper, 4 grams of radix aucklandiae, 1 gram of rhizoma kaempferiae, and 1 gram of dried pepper.

in the first pot of soup, the time for cooking spices should not be too long, otherwise the flavor of spices will be bitter, which will affect the taste of miso soup. Usually, it is taken out after cooking for about 3 minutes, and the time can be adjusted according to the actual situation.

v. seasoning of miso soup

miso soup is inseparable from seasoning. Whether the salinity is appropriate or not determines the taste of miso goods. Too salty or too light can not reflect the characteristics of miso goods and highlight its fragrance. In particular, the sauce of meat dishes needs to be thick and thick, and the flavor of the ingredients itself can not be suppressed. Therefore, seasoning is mainly to adjust the degree of saltiness. Usually, the salinity of sauce soup is slightly heavier, because it is not like stews, and sauce soup is usually wide, so it depends on the role of soaking to meet the taste needs of ingredients.

5 grams of refined salt, 2 grams of monosodium glutamate, 3 grams of chicken essence, 1 grams of pepper, 1 grams of cooking wine and 1 grams of white wine are needed for the sauce soup (3 kg).

VI. Aroma and taste enhancement

The reason why the sauce soup becomes more fragrant as it ages is because of the release and fusion of umami substances, and also because the accumulation of oil in the sauce soup plays a key role, that is, if there is no sauce soup with oil or less oil, the cooked food cooked in the sauce is not delicious and tastes less fragrant. Therefore, when the first pot of miso soup is prepared, more oily or greasy ingredients are used to enhance the taste of the soup base, such as lard and chicken oil, which can enhance the flavor and taste. In fact, it is the effect of melting oil in the soup.

today, I used 3 kg of chicken oil. I put it in the sauce soup for about 4 minutes, then I can turn off the heat, and the sauce soup is finished. The ingredients made in the sauce need to be blanched, and then I put it in the sauce soup for marinating. Every time, I add salt, monosodium glutamate, cooking wine and other spices to enhance the flavor according to the amount of ingredients.