1, soup
The soup is used in a large number of ordinary cooking, cooking is often a continuous rolling boil, continuous access to rehydration.
Raw materials: chicken bones, duck bones, pork bones, minced meat, pork skin, etc., no special requirements.
Fire: boil cold water, remove the foam, put onions, ginger and wine, slow cooking for a few hours over low heat.
Soup yield: 3-5 times of the raw material.
2, milk soup
Raw materials: use chicken and duck pork bones, pork claws, pork elbows and other easy to get out of the soup white (fat acid) raw materials.
Fire: raw materials with boiling water. Put cold water to boil on high heat, remove the foam, put onion, ginger and wine, rolling slowly until the soup is thick and milky white. Soup rate: 1-2 times the raw materials.
3, clear soup
Clear soup is divided into ordinary clear soup and refined clear soup.
(1) ordinary broth:
Raw materials: old hen (natural free-range old hen), with part of the lean pork.
Fire: raw materials with boiling water. Put cold water to boil on high heat, remove the foam, put onion ginger wine, and then change to low heat, keep the soup surface slightly open, turning with broken small blisters. The fire is too big to cook into white milk soup, the fire is too small is not strong fresh flavor.
The rate of soup: 1-2 times the raw material.
(2) Refined broth (top broth, top broth, single-hanging broth, double-hanging broth)
Take ordinary broth and filter it through gauze. Take the chicken and chop it into minced meat, put onion, ginger, wine and water to soak for a few moments. Put the chicken puree into the broth, heating and stirring on high heat. When the soup is about to boil, reduce the heat to low and do not let the soup roll. After the cloudy suspended matter in the soup is adsorbed by the chicken mushrooms, remove the mushrooms. This refining process is called "hanging soup". Refined twice the broth is called "double hanging soup".
The clear soup is the most difficult soup to make, but also the best quality soup. It is clear and fragrant. Commonly used in shark's fin, sea cucumber or high-grade fresh soup dishes.
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When it comes to broth, there is a lot to be said for it. "Broth is the soup that freezes into a paste," he says. Broth is essential to cooking, mostly where water can be used, and if it's replaced with broth, the dish will come out much fresher and more flavorful. For example, the roasted bran, to use water to boil, if the stock to cook, the fresh flavor will penetrate the roasted bran; and the shark's fin, abalone, and so on, itself is not very fresh, it is even more important to use the stock to bring out the fresh flavor, called "hanging fresh". Soup production, 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, but also the folk restaurant used the most, is the use of pig jowl and pig's blood mixed stew, said the flavor is quite fresh, but I always think that kind of fresh method is "the freshness of the tiger and the wolf", like to the extreme deficiency of the person with extreme tonic medicine, for the law is not desirable.
Meat dishes long with the soup is to meat bones, chicken and other boiled and become, stewed soup, use cold water, cover the material inside, add wine to go to the meat of the fishy flavor, but do not put onions and ginger and other things, in order to prevent and vegetables and take over the flavor of the water boiled, skimmed off the froth, and then warmed up with a small fire, warmed up until the bones rotten meat, before you can. Warm 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 bring the soup back to a boil, into the beaten egg whites, pouring egg whites, to pour while stirring the soup, so that the egg whites will be wrapped in the soup turbidity, until the egg whites burned old, lift up and discard. This is a clear and refreshing soup, this soup, in order to be used as water. This soup clear learning, the general public do not know, just take a chicken boil boil, cooking time, from 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 reason; and then for example, burning seafood, it is appropriate to use chicken broth can not be used with broth; this inside of the instructions, more than it. Burned soup, you can put into a plastic bag and freeze it, take it with you, if you don't have time to do soup after work, just take out a packet, heat it up and put some vegetables in it, it's a good soup. Broth, is the basic cooking, therefore, even if it is a net vegetarian dishes, also with a vegetarian broth. Vegetarian soup, mostly with carrots, soybean sprouts, celery and mushroom roots stewed; I once did only use mushrooms and mushrooms two kinds of vegetarian soup, really fresh and delicious, and that the flavor of the meat soup, there is more of an elegant taste