Today we will talk about the cooking method and ingredients of brine stock. When making brine, stock is one of the key points. Good stock makes the brine more pure. So how to make a good stock when making brine? Let’s take a look at how to make a good stock.

The soup stock is generally made from chicken, duck, ham, seafood, mushrooms and other raw materials, and then mixed with scallops, rock sugar, white peppercorns, longan meat, ginger and other auxiliary ingredients. The process It is extremely fine. In addition, the nutritional requirements of the stock are extremely high, so the cooking time generally takes a long time. However, the finished product is indeed delicious and nutritious. It is often used as a seasoning or raw material for cooking dishes, especially in cooking. When braised, stock is also essential.

We know that there are many flavors of soup stock, and different soup stocks also have different preparation methods. Let’s talk about the three most common soup stock recipes and steps one by one

1. Make chicken bone stock

Prepare ingredients: chicken bones, raw chives, ginger slices, garlic, carrots, white radish, onions, peppercorns, water, white wine, chicken powder, sugar< /p>

Preparation steps:

1. Wash the chicken bones, especially the internal organs stuck to the skeleton, boil them in hot water for five minutes, filter and remove. Bring 100 kilograms of water to a boil, add chicken bones and simmer over low heat, remove impurities and white foam, cover the pot, and cook for one and a half minutes.

2. Add chicken bones, raw chives, ginger slices, garlic, carrots, white radish, onions, peppercorns, water, white wine, chicken powder and sugar, stir well and cook for 30 minutes. Pick up all the ingredients and weigh them to see if they are enough to weigh 100 kilograms. Add water to make up if there is not enough. Boil for another 10 minutes and filter to complete the chicken bone broth.

2. Beef soup stock

Ingredients to prepare: peppercorns, Sannai, licorice, fennel, tangerine peel, cinnamon, grass fruit, cloves, ginger, green onions, butter, star anise , raw chives, black tempeh, soy tempeh, beef, beef hind leg bones, carrots, white radish, onions, tomatoes, water, white wine, half a bottle of soy sauce, chicken powder, sugar

Preparation steps: < /p>

1. Wrap the peppercorns, Sanai, licorice, fennel, tangerine peel, cinnamon, grass fruit, cloves, ginger, and green onions in a cloth bag to make a braised bun.

2. Cut the green onion into sections and cut the beef into 5x3 cm pieces. Boil the beef and beef bones in boiling water for 2 minutes and remove. Add butter to a hot pan and fry over low heat until golden brown. Remove the oil residue, add star anise and scallions and sauté until fragrant. Add black soybean and soybean and cook for five minutes. Set aside.

3. Bring an appropriate amount of water to a boil, stew the buns, seasonings, and boil to remove impurities and foam. Cover the pot and cook for one and a half minutes. Remove the beef and cook for another 30 minutes. Remove all the spices. , whether the scale is enough for 100 kilograms, and if it is not enough, add water to make up. Boil for another 10 minutes and filter to complete the beef stock.

3. Vegetarian stock (there are many types of vegetarian stock, you can mix and match freely)

Prepare ingredients: soybean sprouts, carrots, celery, and mushroom pedicles.

Preparation steps:

Peel, wash and cut the carrots into pieces, wash and cut the celery into small sections, wash and soak the mushroom pedicles until soft and set aside. Then pour all the ingredients into the pot, add water and bring to a boil, then reduce the heat to low and continue to cook (leave a gap in the pot lid) until the flavor is thick, turn off the heat, let it cool and filter, leaving the soup (don’t leave the wrong one).

4. Brine stock

Preparation materials: old hens, pig bones, beef bones, pig trotters, old duck, chicken racks, pig skins, chicken feet, ham, green onions, old Ginger, cooking wine, scallops, dried shiitake mushrooms, and dried porcini mushrooms are the meat ingredients for making soup stock. When buying these ingredients, be sure to buy them fresh.

1. After purchasing the ingredients, we first clean the purchased ingredients, and then blanch the meat ingredients with cooking wine to remove the bloody smell. There is an important point here. While we are blanching, we must Boil a pot of water (you can boil water at a ratio of 10 pounds of water)

2. After blanching, put all the blanched ingredients into the pot of boiling water, add green onions and old ginger Let me talk about it here. For 10 kilograms of water, the proportion of ingredients is as follows. For example, for 10 kilograms of water, one kilogram each of chicken, duck, pork bones and other meat ingredients will be enough, and then 30-40 grams of various mushrooms will be enough. .

3. Put all the ingredients into the pot, turn the water to a low heat, and then simmer slowly. Pay special attention here, and cook from time to time during the cooking process. It seems that if foam appears in the pot, it must be cleaned up in time, otherwise it will easily affect the taste of the soup.