Brown stock ingredients: beef bones 1.5 kg, beef tendon 3 kg, 1 cup of salad oil, 1 kg of onions, 300 grams of parsley, 300 grams of carrots, 2 bay leaves, 300 grams of tomato burnt, 2 tbsp of flour, 300 cc of red wine, 8000 cc of water. 1, the beef bones and tendon meat into cubes, and then put on a baking sheet, drizzled with salad oil, put into the oven with 180 ℃ baked until slightly charred. 2, then the onion, celery, carrots cut into large pieces, and then with the bay leaf, tomatoes burnt 300 grams, 2 tbsp of flour, 300cc red wine, water 8000 cc. 2, then onion, celery, carrot cut into large pieces, and then with bay leaf, tomato burnt together on the beef bones, tendons, and then baked in the oven until slightly charred. 3, flour, red wine evenly sprinkled in the method (2) of the material, and then baked again, until the flour is slightly charred, remove, all the ingredients and water together with high heat to boil, turn to a low heat, continue to simmer for 24 hours, and then strain the broth. Finally, strain the broth, that is to complete the brown stock. White stock: Ingredients: 600g of beef bones, 600g of beef mince, 600g of chicken bones, 300g of onion, 150g of radish, 150g of celery, 1 tomato, 2 Basil stems, 2 bay leaves, 5000cc of water, 1 tsp of pepper. Directions: 1, beef bones, beef minced meat, chicken bones first boiled in boiling water, and then with all the ingredients and water together with high heat to boil, boil and then turn to low heat, and then simmer for 4 hours. 2, cooking at any time to pay attention to the soup above the froth (oil and impurities) removed, and then filtered with a fine mesh and gauze, you can get the finished product of the white broth. Chicken stock: Ingredients: 1 whole chicken, 3500 ml water, 1 bunch of spices, 1 tsp pepper. Practice: 1, the chicken washed, chopped into large pieces, the chicken head and feet removed without. 2, the chicken first blanch in boiling water, and then with the water, spice bundle, pepper grains together to boil, boil and then turn to low heat, continue to simmer for about 3 ~ 4 hours. 3, in the process of cooking, at any time to float in the soup on the froth (oil and impurities) to fish out. 4, turn off the heat, and then filtered through a fine mesh and cloth, you can get the finished product of chicken broth. Japanese-style fish soup ingredients: kelp 10 cm, 30 grams of woodchuck fillets, 1200 ml of water. Method: 1, kelp with a cloth slightly wipe clean, soaked in 1200 ml of cold water, put into the freezer for 6 ~ 8 hours. 2, the practice 1 of the kelp heated, with a low heat to about 90 degrees, about the edge of the soup pot when the hot bubbles are generated, you can take out the kelp. 3, the soup continued to heat to boiling, and then will be the woodchuck slices into the boil, cook for about 30 seconds that is, turn off the heat. 4, and so on woodchuck slices precipitation, and then filtered through a fine gauze cloth, to get the finished product of the chicken broth. fine gauze filter, take its soup, that is complete. Ingredients: 2,000g beef bones, 1,000g beef mince, 1 bunch of spices, 2 tomatoes, 8,000ml water, 1 tbsp pepper. Practice: 1, first blanch the beef and beef bones in boiling water, and then rinse with cold water. 2, all the ingredients together with a high fire to boil, and then a small fire to cook for about 12 hours, and in the process of cooking the soup, fishing in addition to floating on the soup froth (oil and impurities). 3, off the fire, and then filtered with a fine mesh or gauze, you can get the finished product of the beef broth. Fish soup ingredients: 1000 grams of white meat fish head, 1000 grams of fish bones, 1 garlic, 1 radish, 2 Basil stems, 2 bay leaves, pepper 1 large topic, 20 cups of water. Directions: 1. Wash the ingredients, peel the radish and put all of them into a deep pot, boil it over high heat first, wait until it boils and then turn to low heat and boil it for another 15 minutes. 2. During the boiling process, keep fishing out the bubbles floating on the soup, and then filter it through a fine mesh or gauze cloth at the end to get the finished fish stock. Raw flour: Raw flour is a common name in Hong Kong-style recipes, mostly used for hooking up tzatziki. The raw flour used in Hong Kong is cornstarch, while the customary tzatziki flour in Taiwan is tai pai pai pai pai pai pai pai pai pai pai pai pai pai pai pai pai pai pai pai. In Chinese cooking, cornstarch is not only used to make food smooth and creamy, it is also commonly used as a marinade to soften meat. Vermicelli (i.e. rice flour), also known as soybean flour, is made from broad beans or diamond horns. Raw flour has a wide range of uses, can be used as a seasoning for stir-fried vegetables, can also do cold noodles, can also be used to spread pancakes. It is mainly used to thicken and thicken meat when processing raw materials. In Chinese food is the starch, stir-fried vegetables for thickening, sizing, etc., there are a variety of, such as sweet potato starch, Sichuan cuisine in the use of water bean flour, as well as corn starch, etc. Powder is starch, there can be a variety of, generally refers to the corn starch thickening of academic concepts: with the help of starch in the case of heat pasteurization, has the characteristics of water absorption, adhesion, and smooth and clean. In the dishes close to maturity, will be adjusted to the powder juice dripping into the pot, so that the marinade thick thick, increase the adhesion of the marinade on the raw materials, so as to increase the powder and concentration of the dish soup, improve the color and flavor of the dishes.

The starch used for thickening, also known as dough powder, is a polysaccharide polymer condensed from multiple glucose molecules. Cooking starch, mainly mung bean starch, potato starch, wheat starch, diamond, lotus root starch. Starch is insoluble in water, in and water heated to 60C, then paste into a colloidal solution. Thickening is the use of starch this characteristic.