The materials are: garlic dissolved with chopped green onion and mushrooms; The seasoning is: soy sauce stock, salt and chicken essence, and a little pepper (depending on your preference). Raw flour is a mixture of raw flour and chicken essence. The method is as follows: first, heat the pot, add appropriate amount of oil, dissolve garlic, fry until golden brown, add mushrooms and salt and pepper soy sauce, and finally adjust the raw flour juice until it is boiled. Try it! The formula of soy sauce is 1. Onion, ginger, garlic, onion, carrot, parsley, celery, pepper, dried shrimps and fish bones. 2. Stir fry in oil, add water 150g, soy sauce 150g, soy sauce 250g, rock sugar 20g, delicious 1 15g and fish sauce 65g. After the fire boils, simmer 10 minutes. 3. The taste is salty and sweet. This kind of juice is also called universal juice. You can add a lot of juice as the basic taste. Question: What is broth? Answer: Clear soup, also known as fresh soup, can generally be divided into three categories: hairy soup, milk soup and clear soup. Maotang, which is widely used in ordinary cooking, is often cooked continuously and replenished after taking it. The raw materials are mostly chicken bones, pig bones, duck bones, minced meat, pig skin and so on. Boil in cold water first, then skim off the foam, then add the onion, ginger and wine, and simmer for several hours. Milk soup is made of chicken, duck, pig bones, pig's trotters, pig's elbows and other raw materials that are easy to produce white soup. They are scalded with boiling water, boiled with cold water, defoamed, added with onion, ginger and wine, and slowly rolled with slow fire until the soup is thick and milky. Clear soup can be divided into ordinary clear soup and refined clear soup. Ordinary clear soup, with naturally stocked old hen, with lean pork, boiled in boiling water, put cold water, boil over high fire, remove foam, add onion, ginger and wine, then simmer, keep the noodle soup slightly open and turn over small bubbles. If the heat is too high, it will be boiled into white milk soup; If the heat is too small, the umami flavor is not strong. Refine the broth, first filter the ordinary broth with gauze for later use. Chop the chicken into minced meat and soak it in onion, ginger, wine and water for a while. Put the minced chicken into the clear soup, stir-fry over high heat, and when the soup is about to boil, switch to low heat. Don't let the soup boil. After the turbid suspended matter in the soup is adsorbed by the chopped chicken, the chopped chicken is taken out. 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. Clear and delicious, often used in shark's fin, sea cucumber or high-grade clear soup dishes. Another chef mentioned vegetarian soup: it is often used in vegetarian dishes and boiled with soybean sprouts. Snow-white thick soup is no less than broth, but it smells like beans. So the chef can cut the peeled apples into pieces, cook them in the soup and take them out, so it's called soup lifting. Netizen dedication: happy women are cooking soup. I won't buy boxed chicken soup with synthetic spices, but cook it myself. Although it is not as delicious as the finished product, it is really reassuring. When I spend more time at home on weekends, I think it's better to cook a large pot of soup enough for seven days, let it cool, freeze it separately, and melt it a little every morning before cooking, so that I can serve the soup to Xiao Anzu cleanly. If you are interested, you can also freeze some half-soup dishes in an ice box, take out two pieces of ice cubes of broth and melt them instead of clear water to adjust starch, which will definitely taste better. Of course, for the sake of hygiene, it is best to use up the soup in ten days at a time. It's not good to leave it too long. Let's start making broth. Raw materials for cooking broth: chicken skeleton and bones. This time I bought a chicken leg rack and a cavity (spine) bone. Steps: 1, after boiling the water, heat it up, put the bones in and cook for two or three minutes, and then boil the blood powder. Then take out the bone and rinse it thoroughly. 2. Reconnect the water and put the bone in. In order to keep the original flavor, I only put two pieces of ginger to remove the fishy smell. After boiling over medium heat, skim off the floating powder, then simmer for two to two and a half hours, and then simmer for 20 minutes to keep the soup slightly boiling, so that the soup will be whiter. 3. After the soup is completely cold, remove the bones. 4. Put the fresh-keeping bags on bowls or plastic boxes respectively. 5. Filter the soup. 6. After filtering out the meat residue and impurities, put the soup into a fresh-keeping bag wrapped in a bowl, and the amount poured into each bag is exactly the amount you need to make soup every time. Buckle the bag. 7. Connect the bowls and put them in the refrigerator for freezing. This can ensure that the bag will not be deformed by the soup and will not be broken. 8. When you use it, take out the broth ice and put it directly in the pot to cook and melt. Refined stock: when it comes to this stock, it is very particular. "A stock is a stock that becomes mushy when it is frozen. Soup stock is an essential thing for cooking, and it is probably a place where water can be used. This dish will be delicious if it is replaced by soup stock. For example, baked bran should be boiled in water. If cooked in broth, the umami flavor will penetrate into the roasted bran. Shark's fin, abalone, etc. are not very fresh, so it is even more necessary to boil out the umami flavor with broth. This is called "hanging fresh". "The production of broth varies from person to person, and the best is probably the mixed stew of old chicken and turtle; Almost, stewed with egg shells and meat bones. The worst thing to eat, and the most used in private restaurants, is to stew with pig water and pig blood. It is said that the taste is quite fresh, but I always think that the fresh method is "the freshness of the tiger and the wolf", just like giving extremely nourishing medicine to extremely weak people, it is not taken by the law. Cover the ingredients with cold water when stewing soup. Adding wine can remove the fishy smell of meat, but don't put onions, ginger and so on. So as not to lose the taste of food. After the water is boiled, skim off the floating foam and simmer with low fire until the bones are crisp and rotten. To stir the soup, you must use fire and water. The fire is too strong, and the soup is not clear. That's not enough. After stewing, the soup should be secreted, the impurities should be filtered with a cloth, and the frozen oil on the upper layer should be scraped off after cooling. Then boil the soup, add the broken egg white, and stir the soup while pouring the egg white, so that the egg white can wrap the turbid things in the soup, and then lift it up and throw it away when the egg white is cooked. This is the refreshing broth, which can be drunk as water. Most people don't know the knowledge of clear soup. Just take a chicken to cook. When cooking, scoop a spoonful from it and add it. This soup is neither clear nor oily, so it's better not to put it. And not all dishes can use broth, such as tofu coat, so you can't use broth, just because it is pure; Another example is burning seafood. Chicken soup should be used instead of broth. There are many exquisite things here. Cooked stock can be frozen in plastic bags. You can take it whenever you want. When I don't have time to make soup after work, I take out a bag, heat it and put some vegetables in it, which is a good soup. Soup stock is the basis of cooking. So even vegetarian dishes are called vegetarian soup. Vegetarian soup, stewed with carrots, bean sprouts, celery and mushroom roots; I once made a vegetarian soup with only mushrooms and mushrooms. It's really delicious, and its fragrance is even more elegant than meat soup. Method of Sugao Soup: (1) Material: 900g soybean sprouts, 65438 carrots +0.5 celery (or 65438 white radishes+0), 90g mushroom stalks: carrot 1 peeled, washed and cut into pieces; Wash celery, cut into small pieces, wash mushroom stalks and soak until soft. 2. Pour all the ingredients and 1200ml boiling water into the pot, and continue to cook for 4-5 hours on low heat (leave a gap in the pot cover). 3. Let it cool and filter, leaving soup, which can be used after refrigeration. (2) Material: 75g mushroom handle: 1. Wash the mushroom stalks, pour them into the pot, add 2400ml of water, and boil over high fire. 2. Cook on low heat 1 hour, then cool and filter. Add the right amount of broad beans, the taste will be more mellow. Mistakes in making and eating soup stock: Mistakes in making and eating soup stock: Many families stew soup, chicken soup, mutton soup and fish soup in winter. Many people think that soup is more nutritious than meat, but nutritionist Gan Ling says this is a misunderstanding. In fact, most of the nutrition of the broth is still in the meat, and even eating and drinking is the best choice. Some people think that raw materials such as meat will enter the soup when cooked for a long time, so drinking soup is more nutritious than eating meat. Gan Ling said that this is wrong. Because besides water, the nutrition of soup comes from raw materials, which contain water-soluble nutrients and water-insoluble nutrients. For example, water-soluble vitamin C and minerals will partially enter the soup, while more than 90%-93% of water-insoluble protein will remain in the meat, and the content in the soup is less than 65,438+00% of the total. She stressed that the stew time should not be too long, otherwise it will easily lead to the deterioration of protein, and organic meat and vegetables are the best stews. In addition, don't drink too much broth. Because meat contains a lot of fat, the fat will dissolve in the hot soup during the stew. Drinking more soup is easy to raise blood lipids, which is not good for cardiovascular and cerebrovascular health. If people with high blood lipids want to supplement protein, they can use tofu soup instead of broth; At the same time, gout patients with high purine content in broth and patients with abnormal purine substitution and high serum uric acid concentration should be careful to eat. Breastfed babies should give priority to breast milk and never eat a lot of soup. In a word, broth is only an aid in our cooking, and the nutrition is not comprehensive, so we should pay attention to the collocation of food. The selection principle of stew soup: white meat is better than red meat, small meat is better than big meat, and shrimp belongs to white meat > fish white meat > chicken white meat >; Sheep red meat > pork red meat > red bull. The efficacy of common raw materials in broth is 1. From the perspective of TCM health, pork tonifies the kidney and nourishes blood, nourishes yin and moistens dryness; Pork soup can make up for irritability, dry cough, constipation, dystocia and other symptoms caused by insufficient body fluid. 2. Beef has the functions of invigorating spleen and stomach, benefiting qi and blood, strengthening bones and muscles, and eliminating edema. Stewed beef with red dates is helpful for muscle growth and wound healing. 3. Mutton warms the spleen and stomach to treat nausea, emaciation and chills caused by deficiency and cold of the spleen and stomach; Warming and nourishing liver and kidney, used for treating soreness and weakness of waist and knees, asthenia, cold pain and impotence caused by kidney-yang deficiency; Tonifying blood and warming channels are used for abdominal cold pain caused by postpartum blood deficiency and cold channels. 4. Chicken can warm and replenish qi, replenish essence and marrow. Can be used for treating asthenia, emaciation, dizziness, palpitation, irregular menstruation, postpartum hypogalactia, thirst, edema, frequent micturition, nocturnal emission, deafness and tinnitus. Seven details should be paid attention to when cooking soup: If you want to drink soup and have a healthy body, you must pay attention to science in the details of cooking soup and achieve the "seven essentials". First, we should pay attention to the selection of materials. Choosing ingredients is the key to making fresh soup. To cook a good soup, we must choose animal raw materials with full flavor, little smell and less blood stains, such as chicken, duck, lean meat, pork elbow, pork bone, ham, dried salted duck and fish. This kind of food is rich in protein, succinic acid, amino acids, peptides, nucleotides and so on. They are also the main source of delicious soup. Second, the food should be fresh, that is, choose raw materials with full flavor and no odor. Freshness is not the "freshness" that has always been emphasized. Modern freshness means 3-5 hours after the death of fish and livestock. At this time, various enzymes in fish or poultry meat decompose protein and fat into amino acids, fatty acids and other substances that are easily absorbed by the human body. It is not only the most nutritious, but also the best in taste. Third, the cooker should choose to cook fresh soup in an old crock, which has the best effect. The crock is fired at high temperature, which has the characteristics of air permeability, strong adsorption, uniform heat transfer and slow heat dissipation. When cooking soup, the crock can transfer the external heat energy to the raw materials in a balanced and lasting way, and the relatively balanced environmental temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual infiltration lasts, the more delicious ingredients overflow, the fresher and more mellow the soup tastes, and the more crisp and rotten the raw materials are. Fourth, the key to proper simmering soup is: the fire is boiled and the fire is simmered slowly. In this way, fresh and fragrant substances such as protein extract in food can be dissolved to the maximum extent, and the cooked soup is more fresh, mellow and delicious. Only slow fire can dissolve more nutrients, and the soup is clear in color and mellow in taste. Fifth, the water distribution should be reasonable. Water is not only a solvent for delicious food, but also a medium for food heat transfer. The change of water temperature and the dosage directly affect the nutrition and flavor of soup. The water consumption is generally three times the weight of the main course of soup, and the food should be heated with cold water. Hot water is not suitable for cooking soup. If hot water or boiled water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer layer of protein will solidify immediately, so that the inner layer of protein cannot be fully dissolved into the soup. In addition, if cold water is added to the pot in the middle of boiling the soup, protein can't be fully dissolved into the soup, and the taste of the soup will also be affected, which is not delicious enough and the color of the soup is not clear enough. Sixth, the collocation should be suitable for some foods. There is a fixed collocation pattern, and the nutrients complement each other, which is the "golden collocation" on the dining table. The most noteworthy thing is kelp stew. The nutrition of acidic food pork and alkaline food kelp can just cooperate with each other, and it is the "longevity food" of Okinawa, a Japanese longevity area. In order to make the soup taste more pure, it is generally not suitable to cook with too many kinds of animal foods. Seven, when you want to carefully cook soup, it is not appropriate to put salt in the operation, because salt has a penetrating effect, which will make the water in the raw materials discharged, protein solidified, and the umami flavor is insufficient. When boiling soup, the temperature is kept at 85~ 100℃ for a long time. If vegetables are added to the soup, they should be eaten together to avoid the destruction of vitamin C. You can add monosodium glutamate, sesame oil, pepper, ginger, onion, garlic and other condiments to the soup, but be careful not to use too much, so as not to affect the original flavor of the soup.