Analysis:
Broth (fresh soup) is generally divided into three categories: hairy soup, milk soup and clear soup.
1, maotang
Hairy soup is widely used in ordinary cooking, and it is often boiled continuously in the kitchen, and it is continuously replenished with water.
Raw materials: chicken bone, duck bone, pig bone, minced meat, pig skin, etc., without special requirements.
Huohou: Boil in cold water, remove foam, add onion ginger wine and simmer for several hours.
Soup yield: 3-5 times that of raw materials.
2. Milk soup
Raw materials: chicken, duck, pig bones, pig feet, pig elbows and other raw materials that are easy to produce soup white (fatty acid).
Temperature: The raw materials have been scalded with boiling water. Boil in cold water, remove foam, add onion ginger wine, and simmer until the soup is thick and milky white. The soup yield is1-2 times of the raw material.
3. Clear soup
Clear soup can be divided into ordinary clear soup and refined clear soup.
(1) Ordinary clear soup:
Ingredients: old hen (naturally stocked old hen), with some lean pork.
Temperature: The raw materials have been scalded with boiling water. Boil it in cold water, remove the foam, add the onion ginger wine, then reduce the heat, keep the noodle soup slightly open, and turn over the broken blisters. When the fire is too long, it will be boiled into white milk soup. When the fire is too small, the fresh flavor is not strong.
The soup yield is 1-2 times of the raw material.
(2) Refined clear soup (serving soup, topping soup, single hanging soup and double hanging soup)
Take ordinary broth and filter it with gauze. Chop the chicken into minced meat and soak it in onion ginger wine and water for a while. Add the minced chicken into the clear soup and stir it with 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 removed. 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 and the best quality soup. Clear and delicious. Commonly used in shark's fin, sea cucumber or high-grade fresh soup.