First, good soup, good water first. If the local water quality is not good and the water and alkali are heavy, it must be softened. The method is to boil the water and keep it slightly open for 0.5 hours, let it stand and cool, and make soup with clear water on the upper layer.
Many chefs don't notice the importance of water softening treatment in the process of hanging soup, so the finished product is not mellow. Although a lot of raw materials are used and the operation process is strictly followed, there is no reason. In fact, to put it bluntly, there are too many impurities in untreated water, which combine with the umami substances melted in raw materials, greatly reducing the umami degree; At the same time, the protein combination of these impurities and the surface of raw materials affects the melting of umami substances, further affecting the umami degree of finished products.
The second level is the choice of raw materials. There is a saying: no chicken is not fresh, no duck is not fragrant, no belly is not white, no elbow is not thick, no legs are not alcohol.
The next few levels depend on whether you are diligent or not, and your mastery and understanding of the temperature.
Gossip less Syria, details are as follows:
Raw materials and treatment: 1 3 Darkmouth black-clawed old hen, drowned, smashed to death and splashed to death.
2. Free-range breeding of 3 Hemp-wool Chai Ducks, as above. Two pork bellies are very troublesome to handle. Wash it twice with salt, twice with onions and raw peppers, and finally twice with old vinegar to remove oil and water. Four pig elbows, two singed, skinned and broken. 5 rounds of good ham and 4 Jin of red meat. 6 pig bones 16 Jin of flying water. 7 chicken feet 4 kg, bagged after flying water. 8 peeled ginger 5 kg mashed, onion 6 kg packed in gauze bag 9 kg yellow wine 5 kg.
10 white velvet 1 Liang, 1 1 red velvet 1 Liangchan 1 Jin high-grade broth.
Preparation of red and white velvet: red velvet is made of lean meat, and white velvet is made of breast meat of similar old hens. Respectively pulping, chopping and cutting to make velvet.
Boiling temperature and technology: 1 preparation 1 soup bucket 120kg softened water, and boiling.
2 1-7 each material should be cleaned twice with hot water. Put it in soup bucket {6} and bring it to a boil over medium heat. After that, pay attention to removing blood foam and oily hand service.
After about 2 hours, add 89 kinds of ingredients and cook for 4 -6 hours until the soup is milky white and there are no oil beads on the surface. Get about 50 kg of high-grade milk soup.
Personally, I advocate that high-grade clear soup should be prepared before the stall is opened, not too much. If you take it out of the refrigerator, you can only cook ordinary dishes. The method of sweeping soup is as follows:
1, red and white velvet is stirred into juice with softened water. You can drink pure water instead.
2. Keep the milk soup slightly open in the pot, slowly pour in the red velvet, wait a moment, and see that the red velvet slowly floats up and condenses into a ball. Cease fire. Take it away.
3. Sweep again with white wool as above 1 time.
If the soup is not clear enough, you can sweep it 2-3 times. Until it reaches the appearance standard of crystal clear and no oil beads on the surface.
If it is used to make very high-grade and expensive dishes, then put the cleaned white wool gauze bag into the obtained high-grade clear soup, simmer it in a casserole for 2 hours, and keep the shape of the noodle soup as unopened. This will test your cooking time. When the fire is small, the taste is not enough. When the fire is big, the soup will be turbid.
Please practice more, and I wish you the skill of hanging soup as soon as possible.
It's too tired to type so many words. Please reward me.