I always hear the chef mention the word soup, so what is soup? Soup stock is an auxiliary raw material commonly used in cooking. When cooking, if you add soup stock where water is needed, the dishes will be more delicious and delicious.

I remember the teacher taught me a sentence about making soup in cooking class: "No chicken is not fragrant, no duck is not fresh, no skin is not thick, and no belly is not white."

Broth is generally divided into three categories: hairy soup, milk soup and clear soup.

Maotang is widely used in ordinary cooking, which is often found in restaurants. It is continuously boiled and replenished continuously. Raw materials are generally chicken bones, duck bones, pig bones, minced meat, pig skin and so on. Boil in cold water, remove the foam, add onion ginger wine, and simmer for a few hours. There is no special requirement.

Milk soup generally uses chicken, duck, pork bones, pork feet, pork elbows, pork bellies and other raw materials that are easy to make the soup white. Boil it in boiling water, boil it in cold water, remove foam, add onion and ginger wine, and slowly roll it until the soup is thick and milky.

Clear soup can be divided into ordinary clear soup and refined clear soup.

Ordinary clear soup: choose old hen, with some lean pork, scald with boiling water, boil with cold water and strong fire, remove foam, add onion ginger wine, then reduce the heat, keep the noodle soup slightly open, and turn over the broken blisters. When the fire is too long, it will be boiled into white milk soup. When the fire is too small, the fresh flavor is not strong.

Refined clear soup: filter the common clear soup 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 clear soup, and heat and stir it with high fire. When the soup is about to boil, switch to low heat and don't let the soup roll. After the turbid suspended matter in the soup is adsorbed by the chicken chop, the chicken chop is 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 in the production of high-end dishes, representing dishes: boiled cabbage (which is extremely expensive and only available in high-end restaurants! ）。

Broth (fresh soup) is generally divided into three categories: hairy soup, milk soup and clear soup.

1, maotang

Hairy soup is widely used in ordinary cooking, and it is often boiled continuously in the kitchen, and it is continuously replenished with water.

Raw materials: chicken bone, duck bone, pig bone, minced meat, pig skin, etc., without special requirements.

Huohou: Boil in cold water, remove foam, add onion ginger wine and simmer for several hours.

Soup yield: 3-5 times that of raw materials.

2. Milk soup

Raw materials: chicken, duck, pig bones, pig feet, pig elbows and other raw materials that are easy to produce soup white (fatty acid).

Temperature: The raw materials have been scalded with boiling water. Boil in cold water, remove foam, add onion ginger wine, and simmer until the soup is thick and milky white. The soup yield is1-2 times of the raw material.

3. Clear soup

Clear soup can be divided into ordinary clear soup and refined clear soup.

(1) Ordinary clear soup:

Ingredients: old hen (naturally stocked old hen), with some lean pork.

Temperature: The raw materials have been scalded with boiling water. Boil it in cold water, remove the foam, add the onion ginger wine, then reduce the heat, keep the noodle soup slightly open, and turn over the broken blisters. When the fire is too long, it will be boiled into white milk soup. When the fire is too small, the fresh flavor is not strong.

The soup yield is 1-2 times of the raw material.

(2) Refined clear soup (serving soup, topping soup, single hanging soup and double hanging soup)

Take ordinary broth and filter it with gauze. Chop the chicken into minced meat and soak it in onion ginger wine and water for a while. Add the minced chicken into the clear soup and stir it with high heat. When the soup is about to boil, switch to low heat and don't let the soup roll. After the turbid suspended matter in the soup is adsorbed by the chicken chop, the chicken chop is removed. This refining process is called "hanging soup". The clear soup refined twice is called "Double Hanging Soup".

Clear soup is the most difficult soup to make and the best quality soup. Clear and delicious. Commonly used in shark's fin, sea cucumber or high-grade fresh soup.

The practice of fresh soup

Preparation of Guilin Rice Noodles Brine

Raw materials: pig's head bone and ox's bone 4000g each, Amomum tsaoko, cinnamon and licorice 20g each, star anise, citronella, Amomum villosum 20g each15g, fennel 20g, clove 5g, fragrant leaves and pepper 0g each10g, dried tangerine peel 6g, Yangjiang lobster sauce 400g and dried pepper 50g. 250g of chicken powder, 0/00g of monosodium glutamate/kloc-,200g of crystal sugar, 0/00g of soy sauce/kloc-and 500g of salad oil.

Production: 1, pig's head bone and ox bone are washed, boiled in boiling water for 10 minute, fished out and put in a stainless steel bucket, boiled with water 15 kg, simmered for 5 hours, and filtered to leave soup. 2. Add salad oil into the pot, stir-fry Tsaoko, cinnamon, licorice, star anise, citronella, Amomum villosum, fennel, clove, fragrant leaves, prickly ash, dried tangerine peel, Yangjiang lobster sauce and dried chili for 0/5 minutes, take out the spices, wrap them with gauze and Qicheng Bao spices, and add them into the soup. 3. Leave 30 grams of oil in the pot. When it is 50% hot, add the bean curd and stir-fry for 2 minutes. Add salt, monosodium glutamate, chicken powder, rock sugar and soy sauce to boil over low heat. Pour it into a stainless steel bucket and mix well.

Features: the color is red and the taste is salty and fresh.