Clear soup can be divided into ordinary clear soup and refined clear soup.
Ordinary clear soup: choose old hen, add some lean pork, blanch with boiling water, cook with cold water and strong fire, remove foam, add onion ginger wine, then simmer, keep the noodle soup slightly open, 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. It is often used to make high-grade dishes, and the representative dish is boiled cabbage.
clear soup
Ingredients: 2000g hen and 500g elbow.
Accessories: 7.5g of refined salt, cooking wine 10g, chopped green onion 10g, ginger 10g.
Methods: ① After the hen is slaughtered, the hair is removed, the internal organs are removed, washed, the chicken legs are removed from the chicken breast, put into the pot together with the chicken wings, add water, boil, skim the blood foam, and cook for 4-5 hours with low fire.
(2) De-oiling chicken breast and chicken leg, patting into minced chicken, diluting with clear water, and adding refined salt, cooking wine, onion, ginger and monosodium glutamate for later use.
(3) Filter the cooked chicken soup to remove the broken flesh and blood, skim off the floating oil, after boiling, pour the prepared minced chicken into the soup, stir evenly, and then skim off the oil foam until there are impurities, so as to obtain clear soup.
Nutrition: protein 826.5g, fat 93g, carbohydrate 1 1g, calcium 269.5g, phosphorus 46 15.5mg, iron 16.5mg, vitamin A600 IU and vitamin B13.
Functions: nourishing blood, producing sperm, benefiting qi and tonifying deficiency, promoting granulation and lactation. It is the most useful tonic and breastfeeding food for postpartum "month-old mothers". It is rich in fat and balanced in nutrition, so it is often used as "mother food for the next month" after childbirth.
Red soup practice:
Pork soup1500g butter 250g
Douban 125g sugar 30g
50g of ginger and 0g of pepper10g.
Salt 15g yellow rice wine 50g
A bowl of noodles in Guangdong must first have good soup. The famous noodle restaurants in Guangdong often have unique skills and even secrets for preparing noodle soup. According to some regular customers, a bowl of noodle soup in Guangdong should be boiled with fresh eel bones, clear water snails, herring scales and meat bones, and of course special Chinese herbal medicines should be used to enhance the flavor. A bowl of noodle soup in Guangdong requires fresh alcohol, fat but not greasy, and the taste is meaningful. According to insiders, the success or failure of a bowl of noodles in Guangdong depends on the quality of noodle soup. No wonder everyone keeps it a secret. Noodle soup should also be accompanied by noodle toppings, shrimp and braised pork with white soup, eel paste and fried fish with red soup.