Ingredients:
Seasoning: Salt 3g Monosodium Glutamate 2g Wine 5g Peanut Oil 10g Ginger 3g each
1. Wash the spare ribs and drain them well;
2. Scrape the skin off the Lotus Root, pat it with a knife, and then cut it into small pieces;
3. Heat up the frying spoon, add a little oil, stir-fry the ginger, fine salt, and stir-fry for a few minutes;
4.
In cooking, broth is indispensable in the production of dishes. Meat dishes long used broth is to meat bones, chicken body and so on boiled into, the same way we meat dishes often use broth, let the vegetarian more delicious, but subject to the limitations of the material. Vegetarian soup is different from meat soup. Vegetarian soup is basically made from soybean sprouts and carrots, but there are many ways to make it. Here are 2 practices:
(a) Ingredients: soybean sprouts 900 grams carrots 1.5 celery 2 (or 1 white radish) mushroom 90 grams
Practice: 1 carrots peeled, washed, cut into pieces; celery washed, cut into small segments, washed mushrooms soaked soft spare.
2 pot pour all the ingredients and 1200 ml of water to boil, change to low heat and continue to cook for 4 to 5 hours (the lid needs to leave a gap)
3 to cool and filter, leaving the soup, refrigerated and ready to apply.
(2) Ingredients: mushroom tips 75 grams
Practice: 1. mushroom tips washed, poured into the pot with 2400 ml of water, boiled over high heat.
2. Change to low heat and simmer for 1 hour, and filter when cool. (Add an appropriate amount of broad beans for a more mellow flavor).
Stock is the basis of cooking, it can be spare in the production of SAUCE or SOUP, in cooking also need to use, so stock is very important to cooking, stock is a kind of meat or animal bones, poultry or poultry bones, fish or fish bones, or vegetables, after a long time of boiling, boiled out of the essence of its with the mixing of diluted liquids, which comes from the flavor of the ingredients themselves. The flavor comes from the soluble proteins of the ingredients themselves, and the non-protein nutrients and oils are analyzed through diffusion, osmosis, and adsorption.
The French word for stock is fond, and in English it is called stock.
The classification of stock:
(1) Bouillon (beef bone)
(2) White Stock (calf bone)
(3) Brown Stock (beef or pork bone)
(4) (4)White Poultry StockChicken White Stock
(5)Brown Poultry StockChicken Brown Stock
(6)Fish Stock(Fumet)
(7)Vegetable StockVegetable Stock
Ingredients for stock:
(1)Meat and Bones
The main ingredient of stock is bones or meat. Broth takes a long time to cook, so the meat used is cooked with meat that is not suitable for consumption.
The bones used to make stock must be fresh and blanched before boiling.
Poultry broth is usually used to boil poultry broth, all unsuitable parts can be used to make broth, such as chicken head, chicken neck, chicken wings, chicken feet, chicken claws can be used to boil broth, with the old chicken is most suitable. The skin of the chicken should not be thrown in, and the soup should not be too oily.
Brown stock bones must first color, you can use the roasted or fried on the color, usually more roasted, roasted potpourri and oil left behind can be used to slag (Deglaze) will be clear of potpourri and oil is also poured into the broth with the simmering.
Fish stock is used with fish bones, fish stock can not boil a good taste, simmering before the first will fry the bones, but can not color, this step is called SWEAT (forced juice), until the bones out of the juice can be added to the water to simmer.
(2) Flavored vegetables and spices
Broth in addition to the bones must be flavored vegetables (MIRE-POIX) or spices, flavored vegetables usually refers to carrots, onions, parsley.
Spices are usually Bouquet Garni (spice bundles), which include: Thyme, Bay Leaf, Celery, Parsley, and Leek tied together with thread and thrown into the broth.
Some people also use sachets, in which the spices are chopped and thrown into the broth.
The key to making stock:
(1) Start with cold water
(2) There must be a certain ratio of water to ingredients
(3) Slowly simmer without a lid
(4) Don't add salt during the simmering process
(5) Simmer the stock for a good amount of time
(6) Fish out the dregs and the floating oils
(7) Make sure the stock has been stored in a safe place.
Storage steps:
(1)Boil
(2)Cool
(3)Refrigerate
The broth can be boiled in large quantities and then made into broth ice bricks using an ice box, then divided into small packages to be taken each time and heated up, no matter whether it's for cooking noodles, soup or cooking, it's very good and saves time.
Pork broth
Ingredients:
2 pounds of bones, 1 white radish, 1 carrot, 1 small piece of sugar cane
Some ginger, a few scallions, 1/2 cup of rice wine, 5 pounds of water
Practice:
Pork bones washed first hot water Kawai scalding and then washed
All the ingredients are processed and placed in a pot (to cold water to start cooking)
High heat to a boil and then change to medium heat to cook for about 2 hours
Put all the materials into a pot (to cold water to start cooking)
High heat to a rolling and then change to medium heat to cook about 2 hours
To make sure that you have the best possible soup, you can use it in the kitchen and in the kitchen.
Water 5 pounds is about 15 cups (water should be added at once)
Do not add water during the boiling process to maintain the original flavor (if you must add water to heat water)
Cooking scum should be fished out
Cooking with a few drops of vinegar can be released in the bones of the calcium in order to facilitate the human body to absorb
Chicken broth
Materials:
Chicken bones 2 pounds, 1 white radish, 1 carrot, 1 small piece of sugar cane
Ginger, a little, a little scallion, 1/2 cup of rice wine, 5 pounds of water
Methods:
Chicken bones washed with hot water first and then washed
All the ingredients are processed and put into a pot (to cold water to start boiling)
High heat to a rolling boil and then change the heat to medium to cook for about 2 hours
This is the first time that the chicken bones have been used for a long time, and it is not the only thing that can be used for the chicken bones.
Remarks:
5 pounds of water is about 15 cups of water (water should be added at once)
Do not add water during the boiling process to maintain the original flavor (if you must add water to heat the water)
Cooking scum should be fished out
Cooking with a few drops of vinegar can be released in the bones of the calcium in order to facilitate the body's absorption
Beef broth
Ingredients
Beef bones 3 pounds, a few scallions, a little ginger
Pepper, 1 cup of wine, 5 pounds of water
Practice:
Beef bones washed first hot water Chuan scalding fish out and then washed
All the materials are processed into a pot (to be cold to start cooking)
Boiling heat to boil and then change to medium heat to cook for about two hours
Remarks:
This is the first time that I have seen the beef bones in a pot of soup, so I'm not sure if it is the best way to cook them, but I think that it's a great idea to use the water. /p>
Water 5 pounds is about 15 cups (water to be added at a time)
Simmering process do not add water to maintain the original flavor (if you must add water to heat water)
Cooking scum to be fished out
Cooking a few drops of vinegar can be released in the bones of the calcium in order to facilitate the human body to absorb
Lamb broth
Materials:
Lamb bone 3 pounds, a little onion, a little ginger, a little pepper
Sugarcane 1 small, 1 cup of wine, a little Pericarpium Citri Reticulatae, 5 pounds of water
Practice:
Sheep bones washed and washed first hot water Chuan scalding fish out and then washed
All the materials are processed into a pot (to be cold to start cooking)
High heat to cook rolled to a medium flame to cook for about two hours
Remarks:
What is the most important thing to know is that you have a lot of time for the cooking of the lamb bone, so you should be careful not to use the water.
5 pounds of water is about 15 cups (water should be added at once)
Do not add water during the boiling process to maintain the original flavor (if you must add water to heat the water)
Cooking scum should be fished out
Cooking with a few drops of vinegar can be released to release the calcium in the bones to facilitate the human body to absorb
Chiba Makhana Broth
Materials:
Dry 1 dried kelp, 50 grams of sliced mackerel, 5 cups of water
Method:
Soak the kelp in water overnight
Put the kelp and water into a pot and bring to a boil
Lower the heat to a simmer and cook for 10 minutes, then pull out the kelp
Add slices of mackerel and cook for 3 seconds, turn off the heat and simmer for another 3 minutes
Strain the mackerel slices and you are good to go
*Cooked kelp can be used for soups or combined with red fish. Kelp can be boiled in soup or with braised pork
Methods for simmering stock
Superior stock (for use with shark's fin and abalone)
Use one catty of ground chicken, two taels of Jinhua ham, half a catty of lean pork and field hen bones, plus one catty of water to make one catty of stock.
White soup (pig bone)
Pig bone washed and scalded first with boiling water to remove blood, rinse cold water to wash, and then put into cold water heating and simmering, while cooking while filtering off the scum, cooking until the water rolled, turn the heat to simmer, about four hours can be.
Chicken broth
Put the chicken bones in cold water, heat over medium heat, turn off the heat when the water rolls, and cook the blood. Rinse the boiled bones with cold water, replace with a pot of water and heat until the water comes to a boil, then put down the bones and simmer over low heat for half an hour. You can add lean meat or ham to make the soup more flavorful.
To make the soup, you need to grasp the following tips:
1. The steps of scalding and cleaning should not be omitted, as it helps to remove blood, fishy smell and scum
2. When you formally simmer the soup, remember to boil the water first, and then put down the bones that have been scalded by the Sichuan hot water. When the water is boiling, then turn to medium-low heat, slowly let the bones in the fresh flavor dissolved
4. Simmering soup with or without a lid will also affect the soup color, cover the lid to simmer out of the soup is more turbid, not cover the soup is more clear
5. If you want to simmering soup is too much trouble, you can take advantage of the holiday season to simmer a pot of broth, after cooling, divided in a plastic bag, spread out after the bag in a bag in the freezer to save. Red and white radish, corn, cabbage, Chinese cabbage, soybean sprouts, shiitake mushrooms, kombu and celery are some of the common ingredients. You can choose four or five of them to simmer in the broth, which is made by cutting the ingredients into chunks, adding water and simmering over low heat for four hours to release the sweetness of the vegetables into the broth
Fish stock
Fish stock is mostly used to make seafood soups, and the main ingredient is fish bones, with seafood being the most popular. Fish bones from kingfish and snapper are ideal. Simmering, as long as the fish bones clean, Sichuan hot, in a frying pan with white wine sautéed onions, carrots, celery and fish bones, and then add water and simmer for 40, 50 minutes, the water can be added a few bay leaves to fishy flavoring
Refined soup
Raw materials: chicken bones and bones, I bought this time is the chicken thighs frame and cavity (spine) bone.
Steps:
1, make boiling water, boil a strong fire, put the bones to cook for two or three minutes, cook out the blood end. Then fish out the bones and rinse them thoroughly.
2, reconnect the water, put in the bones, in order to maintain the original flavor, I only put two slices of ginger to fishy. Medium heat boil, and then swept away the floating powder, and then turn to small fire slowly cook two to two and a half hours, then turn to medium-low heat to keep the soup slightly boiling state rolled for 20 minutes, so that the soup will be a little whiter.
3, soup thoroughly cool, fish out the bones.
4, a plastic bag on a bowl or plastic box.
5, Strain the soup.
6, after straining the meat scraps and impurities, pour the stock into the plastic bags wrapped around the bowls, pouring just as much into each bag as you will need each time you make the stock. Tie the bags with a button.
7, Chill in the refrigerator with the bowls. This will ensure that the bag doesn't get propped up by the soup and break under the stress.
8, When you use it, take out the broth ice and just cook and melt it directly in the pot and use it.