"Add broth" is generally a thick soup based on pig bones. Because of the cost, I added soup twice.
Soup can be divided into thick soup and clear soup, both of which need to be cooked for about 2 hours.
Thick soup, mainly pigs and chickens, must be white.
Clear soup, mainly chicken and pig, is not white.
-Practice-
Thick soup (commonly known as white soup, milk soup, broth)
3 kg of pig bones, 2 kg of pig elbows, 2 kg of pig trotters, 2 kg of chicken rack 1 kg, and 2 kg of whole chicken (also with old duck).
Ingredients: 200 shallots, 0/50g ginger/kloc-,50g cooking wine and 30kg water.
Note: Boil the soup with high fire to make it emulsified and white.
If you are not too picky about it, you can also make thick soup with minced meat, pigskin, wing tips, chicken bones, chicken feet, lard and pig bones as raw materials. This is generally called Ertang. Low cost and wide application range. This soup is what you usually say with broth.
clear soup
4 kg old hen, lean pork 1 kg (there are also ducks, and the chicken is delicious and fresh, so it is changed to chicken 2.5 duck 1.5).
Ingredients: onion 200g, ginger150g, cooking wine 50g, water 30kg.
Caution: Heat with low fire to avoid emulsification. Must be clear.
In addition, there is an advanced clear soup (commonly known as top soup and soup set)
Clear soup, sweep it again.
Is to cut the minced meat (chicken breast or tenderloin) and use protein to absorb the impurities in the soup.
-usage-
At present, thick soup is widely used to make noodle soup and hot pot soup, while many noodles in Lamian Noodles use thick soup. As I said before, the second soup is used for cost reasons.
Stir-fry is also the most watery dish in soup, such as baby dish in soup, mushroom stewed in milk soup, pork skin in soup, shark fin in soup (high-grade thick soup) and so on. Because cooking pays attention to "taste comes out, tasteless comes in", you can see that most of the side dishes on it are tasteless raw materials.
Because of its rich flavor, it is also mixed with other raw materials to produce a multiplier effect. Such as casserole fish head, such as pickled fish.
Others thicken and collect juice. Such as Mapo tofu, white jambalaya and so on.
clear soup
The application is relatively simple, clear soup hot pot, or emphasize light taste to see color, such as fried shrimp. But now even fried shrimps are used in thick soup.
High-grade broth
Because sweeping soup is troublesome and costly, high-grade clear soup is mainly a banquet dish. At the same time, because of its clear and transparent color, it is mainly used in high-end dishes such as boiled cabbage, chicken tofu pudding and shark's fin.
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Beef can also be made into clear soup, both at home and abroad. It is reasonable to sweep the soup, but the beef noodle shop doesn't.