Maotang is widely used in ordinary cooking, which is boiled continuously and supplemented with water 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.
Milk soup
Milk soup generally uses chicken, duck and pig bones, pig feet, pig elbows, pig bellies and other raw materials that are easy to make the soup white.
Boil the water first, boil it in cold water, remove the foam, add the onion ginger wine, and simmer until the soup is thick and milky.
clear soup
Clear soup can be divided into ordinary clear soup and refined clear soup.
1.Ordinary clear soup: choose old hen with some lean pork, blanch with boiling water, boil with cold water and remove foam.
Add onion ginger wine, then reduce the heat, keep the noodle soup slightly open, and turn over the broken blisters.
If the temperature is too high, it will be boiled into white milk soup. If the temperature is too low, the fresh flavor will not be strong.
2. Refined clear soup: filter the common clear soup with gauze, chop the chicken breast into minced meat, and soak it in onion ginger wine and water for a while.
Wrap the minced chicken in gauze, put it in broth, and heat and stir over 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 taken out.
This refining process is called "hanging soup", and the clear soup refined twice is called "double hanging soup".
The refined soup in this way is the top grade in the soup, but it is clear and delicious if it is white water.
Commonly used in the production of high-end dishes, the representative dish: boiled cabbage.
20g of Zanthoxylum bungeanum, 5g of Rhizoma Kaempferiae, 5g of licorice, 5g of fennel, 0g of dried tangerine peel10g, 5g of cinnamon15g, 5g of tsaoko and 5g of clove.
Ginger10g, scallion15g
B materials: butter 1 kg, star anise 20g, raw chives 50g, black fermented soybean100g and yellow fermented soybean100g.
C. Materials: 25,000g of beef, 0/0000g of bovine hind leg bone, 2,000g of carrot, 2,000g of white radish and 0/500g of onion.
500g tomato, water100kg.
D. Seasoning: white wine1200g, half a bottle of soy sauce, chicken essence powder100g, sugar 200g, salt100g,
Processing of beef broth
1. Wrap the material A in a cloth bag to make a halogen bag.
2. Cut the onion and beef into 5x3cm chunks.
3. Boil beef and beef bones in boiling water for 2 minutes and pick them up.
4. Put the butter in a hot pot, fry slowly until golden brown, and remove the oil residue.
5. Add star anise and onion to butter and saute until fragrant. Add black fermented beans and yellow fermented beans and cook for five minutes.
6. Boil 100 kg of water+1,+halogen bag, +5. Boil the seasoning to remove impurities and foam, cover the pot and cook for one and a half hours.
7. Pick up the beef and cook it for another 30 minutes. Pick up all the spices, and weigh whether it is enough100kg or not, and add water to make up for it.
8. Reheat 10 minute and filter to obtain beef broth.