How to make soup stock and its ingredients

Nowadays, many people know that their bodies are in a sub-healthy state, so they especially need some skillful health-preserving methods to make their physical fitness better. The most famous health-preserving method is to drink more broth in daily diet. These broths are rich in nutritional wood content. The most common one is chicken soup. The nutritional elements in this soup are very rich and colorful, and it is suitable for people who want to maintain their health.

Milk Soup

Milk soup usually uses chicken, duck, pork bones, pig's feet, pork elbows, pork stomach and other ingredients that can easily make the soup white. It is first blanched in boiling water, then put into cold water and boil over high heat, remove the foam, add onion, ginger and wine, and simmer over low heat until the soup is thick and milky white.

broth

Clear soup is divided into ordinary clear soup and refined clear soup.

1. Ordinary clear soup: choose an old hen and some lean pork, blanch it in boiling water, add cold water and boil it on high heat, remove the foam, add onion, ginger and wine, then reduce the heat and keep the soup slightly boiled with small bubbles turning up. If the heat is too high, it will become a white milk soup; if the heat is too low, the freshness and flavor will not be strong.

2. Refined clear soup: Take ordinary clear soup and filter it with gauze, chop the chicken breast into minced meat, soak it in scallion, ginger, wine and water for a while, wrap the minced chicken with gauze and put it into the clear soup, heat over high heat and stir. When the soup is about to boil, use low heat and do not let the soup roll over. After the turbid suspended matter in the soup is absorbed by the chicken mince, take out the chicken mince. This refining process is called "hanging soup", and the clear soup that has been refined twice is called "shuanghang soup". This refined soup is top-quality soup, it looks like water but is clear and fragrant. It is often used in the preparation of high-end dishes, its representative dish being: boiled cabbage.

Beef stock making process

1.Wrap material A in a cloth bag to make a stewed bun.

2. Cut the green onion into sections and the beef into 5x3 cm cubes.

3. Boil the beef and bones in boiling water for 2 minutes and remove from the water.

4. Put the butter into hot pan, fry it over low heat until golden brown, and remove the oil residue.

5. Add star anise and scallion to butter and sauté until fragrant. Add black and yellow fermented black beans and cook for five minutes. Set aside.

6. Boil 100 kg of water +1, + brine bag, +5. Bring the seasoning to a boil, remove the impurities and white foam, cover the pot and cook for one and a half hours.

7. Remove the beef from the pot and cook for another 30 minutes. Remove all the spices and weigh to see if it weighs 100 kg. If not, add more water.

8. Cook for another 10 minutes and filter to make beef broth.

Main raw materials

The preparation of broth varies among the people. The best one is probably a stew of old chicken and turtle; the inferior ones are a stew of chicken shells and meat bones. The worst method, which is also the most commonly used in private restaurants, is to stew pig offal and pig blood together. It is said to taste quite delicious, but that method of cooking is "tiger-like and wolf-like delicious", which is like giving extremely tonic medicine to a very weak person, which is not acceptable.

When stewing broth, use cold water that should cover the ingredients inside. Add wine to remove the fishy smell of meat, but avoid adding onions, ginger, etc. to prevent them from overpowering the flavor of the dish. After boiling the water, skim off the foam and simmer over low heat until the bones and meat are tender.

Heat

When warming the broth, you must use a low heat. If the heat is too high, the broth will not be clear. This alone is not enough. After it is stewed, the broth must be drained out and impurities must be filtered out with a cloth. After it cools down, scrape off the frozen oil on the top, then boil the soup again and add the beaten egg white. When pouring in the egg white, stir the soup as you pour it in. This way, the egg white will wrap up the turbidity in the soup. Wait until the egg white is cooked, pick it up and discard it. This is how you will have a clear and refreshing broth. This kind of broth can be used as water. Most people don't know the art of making the soup clear. They just boil a chicken, and then scoop a spoonful of it out when cooking. This kind of broth is not clear and is oily, so it is better not to add it. Moreover, not all dishes can be cooked with broth. For example, tofu skin cannot be cooked with broth because it is pure and clear. Another example is that when grilling seafood, chicken broth should be used instead of meat broth. There are many details to pay attention to here.

save

The cooked broth can be put into a plastic bag and frozen for use whenever you need it. If you don’t have time to make soup after get off work, just take out a bag, heat it up and add some vegetables to make a good soup.