High soup, also known as fresh soup, can generally be divided into three categories: raw soup, milk soup and clear soup. \x0d\ Mao Tang is widely used in ordinary cooking. It is often boiled continuously and replenished with water after use. The raw materials are mostly chicken bones, pork bones, duck bones, minced meat, pig skins, etc. First boil with cold water, then remove the foam, then add onions, ginger, wine, and simmer over low heat for a few hours. \x0d\\x0d\For milk soup, mostly use chicken, duck, pork bones, pig's trotters, pork knuckles and other raw materials that are easy to produce white soup. Blanch them in boiling water, then add cold water and bring to a boil over high heat. Remove the foam and add green onions. , ginger, wine, slowly boil over low heat until the soup is thick and milky white. \x0d\\x0d\ Clear soup is divided into two types: ordinary clear soup and refined clear soup. Ordinary clear soup is made from old hens raised naturally, with lean pork, blanch it in boiling water, add cold water, bring to a boil over high heat, remove the foam, add onions, ginger and wine, then reduce the heat to low, keep the soup surface slightly open, and turn over. Just apply small blisters. If the heat is too high, it will turn into white milk soup; if the heat is too low, the flavor will not be strong. To refine the clear soup, first filter the ordinary clear soup through gauze and set aside. Then chop the chicken into minced meat, add onion, ginger, wine and water to soak for a while. Put the minced chicken into the clear soup, stir over high heat and turn to low heat when the soup is about to boil. Do not let the soup boil. After the turbid suspended matter in the soup is absorbed by the chicken mince, all the chicken mince is removed. This refining process is called "hanging soup". The clear soup that has been refined twice is called "Shuangdiao soup". Clear soup is the most difficult soup to make. It is clear and fragrant and is often used in shark fin, sea cucumber or high-end clear soup dishes. \x0d\\x0d\ Some chefs mentioned vegetarian soup: it is often used in vegetarian banquet dishes and is made from soybean sprouts. Snow-white and thick, no less than meat soup, but with a beany smell. Therefore, the chef can cut the cored apple into slices, boil it in the soup and then take it out. The miscellaneous flavors of the vegetable soup will be eliminated, so it is called Titang. \x0d\\x0d\ Netizen contribution: Happy woman refining soup stock\x0d\\x0d\ I will no longer buy boxed chicken soup that may not have many artificial spices added, but make it myself. Although The taste is not as delicious as the finished product, but it is really satisfying. \x0d\ Taking advantage of having more time at home on weekends, it is better to boil a large pot of soup stock that can last for seven days, let it cool, then freeze it in portions, thaw a little and boil it every morning, and you can serve the soup easily. To Diamond. If you are willing, you can also freeze some in an ice box. When making a thickened semi-soup dish, take out one or two ice cubes of the stock and melt them, instead of water to adjust the water starch. The taste will definitely be better. \x0d\ Of course, for hygiene reasons, it is best to use the soup within ten days. Leaving it for too long is not good. Next, start making the stock. \x0d\\x0d\ Refining stock \x0d\ Ingredients: Use chicken skeleton and stick bones. This time I bought chicken leg racks and cavity (backbone) bones. \x0d\Steps:\x0d\1. After boiling water, turn on high heat, add bones and cook for two to three minutes to cook out the blood powder. Then remove the bones and rinse thoroughly. \x0d\2, refill the water and add the bones. In order to maintain the original flavor, I only put two pieces of ginger to remove the fishy smell. After it boils over medium heat, remove the floating residue, then turn to low heat and simmer for two to two and a half hours, then turn to medium to low heat and keep the soup boiling slightly for 20 minutes, so that the soup will be whiter. \x0d\3. After the soup is completely cool, remove the bones. \x0d\4. Put the fresh-keeping bags on each bowl or plastic box. \x0d\5, filter the soup. \x0d\6. After filtering out the meat residue and impurities, put the soup into the fresh-keeping bags wrapped around the bowls. The amount poured into each bag is exactly the amount you need every time you make soup. Fasten the bag with a button. \x0d\7, put the bowl and the bowl in the refrigerator to freeze. This ensures that the bag will not be deformed by the soup and break due to stress. \x0d\8. When using, take out the ice from the broth and put it directly into the pot to boil and melt before use. \x0d\\x0d\ Refined stock: \x0d\\x0d\ Speaking of this stock, there is a lot of emphasis, "The stock is a soup that will turn into a paste when frozen.

” Stock is an indispensable thing for cooking. It is usually available in water. If you use stock instead, the dish will be much more delicious. For example, the roasted bran must be boiled in water. If it is cooked with stock, the umami flavor will penetrate into the roasted bran; and the shark's fin, abalone, etc. are not very fresh in themselves, so they need to be cooked with stock. The umami flavor is brought out, which is called "Diao Xian". The preparation of soup stock varies among the people. The best one may be stewed with old chicken and soft-shell turtle; the worse one is stewed with chicken shells and meat bones. The worst thing, and the one most commonly used in private restaurants, is the stew mixed with pig offal and pig blood. It is said to be very delicious, but I always think that the fresh method is "fresh from tiger and wolf", just like giving it to a very weak person. The use of extremely tonic medicine is not recommended by the law. \x0d\\x0d\ When stewing the stock, use cold water to cover the ingredients inside, and add wine to remove the fishy smell of the meat. However, do not add onions, ginger, etc. to prevent the dishes from taking away the flavor. Bring the water to a boil After that, after skimming off the foam, use a low fire to simmer it until the bones are crispy and the meat is rotten. When stewing the soup, you must use water and fire. If the fire is too high, the soup will be unclear. This alone is not enough. When the stew is done, the soup must be drained out, and then the impurities must be filtered with a cloth. After cooling, the upper layer of frozen oil must be scraped off. Then bring the soup to a boil again and add the beaten egg whites. When pouring the egg whites, stir the soup while pouring in, so that the egg whites will wrap around the turbid matter in the soup. When the egg whites are cooked, pick them up and discard them. Only then can we have a refreshing and refreshing stock, which can be used as water. Most people don't know about the knowledge of soup broth. They just take a chicken and boil it. When cooking, scoop a spoonful of Jiajia from it. This kind of broth is unclear and oily, so it is better not to add it. Moreover, not all dishes can use stock. For example, tofu clothes cannot use stock, whichever is pure. For example, for grilled seafood, it is better to use chicken stock instead of broth. There are many things to pay attention to here. The cooked soup stock can be put into a plastic bag and frozen, and can be used as needed. If you don’t have time to make soup after get off work, just take out a bag, heat it and add some vegetables, and it will be a good soup. Stock is the basis of cooking, so even vegetarian dishes are called vegetarian stock. Vegetarian soup stock is mostly stewed with carrots, soybean sprouts, celery and shiitake mushroom roots. I once made a vegetarian soup stock that only used shiitake mushrooms and shiitake mushrooms. It was really delicious and the aroma was more elegant than meat soup. \x0d\\x0d\ Recipe for vegetarian stock: \x0d\\x0d\ (1) Ingredients: 900g soybean sprouts, 1.5 carrots, 2 celery (or 1 white radish), 90g mushroom pedicles\x0d\Recipe: 1 carrot removed Peel, wash and cut into pieces; wash the celery and cut into small sections; wash and soak the mushroom pedicles until soft and set aside. \x0d\ 2 Pour all the ingredients and 1200 ml of water into the pot and bring to a boil, then reduce the heat to low and continue cooking for 4 to 5 hours (the lid needs to leave a gap) \x0d\ 3 Let it cool and filter, leaving the soup, and refrigerate it Can be applied. \x0d\\x0d\ (2) Materials: 75 grams of mushroom pedicles\x0d\ Method: 1. Wash the mushroom pedicles, pour into a pot, add 2400 ml of water, and bring to a boil over high heat. \x0d\ 2. Reduce heat and simmer for 1 hour, wait until cool and filter. (Add an appropriate amount of broad beans to make the taste more mellow). \x0d\\x0d\ Misunderstandings about how to make and eat soup stock: \x0d\\x0d\ Misunderstandings about how to make and eat soup stock: \x0d\\x0d\ In winter, many families will stew soup, such as chicken soup, mutton soup, and fish soup. wait. Many people think that soup is more nutritious than meat, but nutritionist Gan Ling says this is a misunderstanding. In fact, most of the nutrients in broth are still in the meat, so eating and drinking it is the best choice. \x0d\\x0d\ Some people believe that when meat and other raw materials are cooked for a long time, nutrients will enter the soup, so drinking soup is more nutritious than eating meat. Gan Ling said this was wrong. Because except for water, all the nutrients of soup come from raw materials, which are divided into water-soluble nutrients and non-water-soluble nutrients.

For example, water-soluble vitamin C and minerals will partially enter the soup, while more than 90%-93% of non-water-soluble protein will still remain in the meat, and the content in the soup will be less than 10% of the total. \x0d\\x0d\ She emphasized that stewing soup should not take too long, otherwise the protein will easily deteriorate. Organic meat and vegetables are the best ingredients for stewing. In addition, it is not advisable to drink too much broth. Because meat contains a lot of fat, the fat will dissolve in the hot soup during the stewing process. Drinking too much soup will easily increase blood lipids, which is detrimental to cardiovascular and cerebrovascular health. If those with high blood lipids want to supplement protein, they can use tofu and vegetable soup instead of broth; at the same time, the broth contains high purine content, and gout patients with abnormal purine metabolism and patients with increased blood uric acid concentration should eat with caution. \x0d\\x0d\ Breastfeeding babies should mainly consume breast milk and never consume large amounts of broth. \x0d\\x0d\ In short, stock is just an auxiliary product for our cooking. It is not comprehensive in nutrition. We should pay attention to the combination of food. \x0d\\x0d\ Principles for selecting ingredients for stew soup: \x0d\\x0d\ White meat is better than red meat, and small is better than big. Shrimp is white meat gt; fish is white meat gt; chicken is white meat gt; mutton is red meat gt; Pork red meat; beef red meat. \x0d\\x0d\ Efficacy of commonly used raw materials in broth \x0d\\x0d\ 1. From the perspective of traditional Chinese medicine, pork nourishes the kidneys and blood, nourishes yin and moisturizes dryness; drinking pork soup can quickly relieve irritability and dry cough caused by insufficient body fluids. , constipation and dystocia. \x0d\\x0d\ 2. Beef has the effects of nourishing the spleen and stomach, replenishing qi and blood, strengthening muscles and bones, and eliminating edema. Beef stewed with red dates can help muscle growth and promote wound healing. \x0d\\x0d\ 3. Mutton warms and nourishes the spleen and stomach, and is used to treat nausea, body weight, and chills caused by deficiency of the spleen and stomach. It warms and nourishes the liver and kidneys, and is used to treat soreness and weakness in the waist and knees caused by kidney yang deficiency. Pain, impotence and other symptoms; nourishing blood and warming menstruation, used for cold abdominal pain caused by postpartum blood deficiency and cold menstruation. \x0d\\x0d\ 4. Chicken can warm the body and replenish qi, replenish essence and marrow. It is used to treat fatigue and emaciation, dizziness and palpitations, irregular menstruation, postpartum lactation, thirst, edema, frequent urination, spermatorrhea, deafness and tinnitus, etc. \x0d\\x0d\ Seven details to pay attention to when making soup: \x0d\\x0d\ If you want to drink soup to maintain a healthy body, you must pay attention to science in the details of making soup and achieve the "seven essentials". \x0d\\x0d\ 1. The selection of ingredients must be exquisite \x0d\\x0d\ The selection of ingredients is the key to making a good soup. To make a good soup, you must choose fresh animal raw materials with sufficient flavor, little odor, less blood stains, such as chicken, duck, lean pork, pork knuckle, pork bone, ham, salted duck, fish, etc. This type of food is rich in protein, succinic acid, amino acids, peptides, nucleotides, etc. They are also the main source of the umami flavor of the soup. \x0d\\x0d\ 2. The food must be fresh \x0d\\x0d\ That is, raw materials with sufficient freshness and no fishy smell should be used. Freshness is not the "freshness" that has always been emphasized in "eating fresh meat and eating fresh fish". Fresh in modern terms refers to 3 to 5 hours after the death of fish, livestock and poultry. At this time, various enzymes in the fish or poultry decompose proteins, fats, etc. into amino acids, fatty acids and other substances that are easily absorbed by the human body. Not only are they the most nutritious , tastes the best too. \x0d\\x0d\ 3. Choose good cooking utensils \x0d\\x0d\ The best effect is to use aged earthen pots for making fresh soup. Crock pots are fired at high temperatures and have the characteristics of breathability, strong adsorption, uniform heat transfer, and slow heat dissipation. When making soup, the earthen pot can transfer external heat energy to the raw materials inside in a balanced and lasting manner, and the relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual penetration is maintained, the more delicious the soup will be. The more fragrant ingredients overflow, the fresher and more mellow the taste of the soup will be, and the crispier the texture of the raw materials will be. \x0d\\x0d\ 4. The heat should be appropriate \x0d\\x0d\ The key to making soup is: bring to a boil over high heat and simmer slowly over low heat. In this way, the protein extracts and other aromatic substances in the food can be dissolved as much as possible, making the soup more delicious. Only slow fire can dissolve more nutrients, and the soup will be clear and rich in taste.

\x0d\\x0d\ 5. Water distribution must be reasonable \x0d\\x0d\ Water is both a solvent for delicious food and a medium for heat transfer in food. Changes in water temperature and dosage have a direct impact on the nutrition and flavor of the soup. The water consumption is generally 3 times the weight of the main food for making soup, and the food and cold water must be heated at the same time. It is not advisable to use hot water when making soup. If you pour hot water or boiling water into the pot at the beginning, the surface of the meat will suddenly be exposed to high temperature, and the outer protein will solidify immediately, so that the inner protein cannot be fully dissolved into the soup. In addition, if cold water is added to the pot in the middle of making the soup, the protein will not be fully dissolved into the soup, and the taste of the soup will be affected, not delicious enough, and the color of the soup will not be clear enough. \x0d\\x0d\ 6. The combination should be appropriate \x0d\\x0d\ Some foods have fixed matching patterns, and nutrients have complementary effects, which is the "golden combination" on the table. The most worth mentioning is the kelp stew soup. The nutrition of the acidic food pork and the alkaline food kelp perfectly complement each other. This is the "longevity food" of Okinawa, Japan's longevity area. In order to make the soup taste more pure, it is generally not advisable to use too many types of animal foods to boil it together. \x0d\\x0d\ 7. The operation must be precise \x0d\\x0d\ It is not advisable to add salt first when making soup, because salt has a osmotic effect, which will drain out the water in the raw materials, solidify the protein, and lack of umami flavor. When making soup, keep the temperature at 85 to 100 degrees Celsius for a long time. If you add vegetables to the soup, you should eat them as you put them to avoid destroying the vitamin C. You can add an appropriate amount of MSG, sesame oil, pepper, ginger, onion, garlic and other condiments into the soup, but be careful not to use too much, so as not to affect the original flavor of the soup.