The broth is a soup made with chicken, duck, pig, beef, sheep, ham, scallops, shiitake mushrooms and other ingredients rich in fresh substances.
In addition to sodium glutamate in the soup, there are also nucleotides, other flavored amino acids, organic acids, peptides, nitrogen-containing organic matter and other fresh substances provided from the raw materials of the soup. In the process of making soup, these umami ingredients dissolve into the soup to varying degrees, and the taste reaction occurs with each other, so the umami taste of the soup is mellow, the aftertaste is long, and it gives people a high degree of satisfaction in taste, which is more perfect than the umami provided by monosodium glutamate alone.
Broth is often used in the preparation of certain precious dishes to add freshness to the dishes.
Depending on the boiling method, the broth is divided into clear soup and milk soup.
Clear soup is a clear, salty and refreshing high-grade soup, often used in high-grade feasts, stews or soup dishes, such as boiled water cabbage, mushroom liver cream soup, bamboo pigeon eggs, clear soup floating elements and so on.
Milk soup is a kind of milky soup as white as milk, fresh flavor of milky soup, often used in the production of milk soup dishes for high-grade feasts, such as milk soup fish belly, milk soup abalone, white juice cabbage heart and so on.
In addition to clear soup and milk soup, there are other soups such as red soup, raw soup, fresh soup, etc.
Red soup is made by adding ham's claws, mushrooms and other raw materials on the basis of clear soup, mostly used for dry roast, braised dishes; the original soup is the original soup made of a single raw material; the fresh soup is made of pork bones, pork under the foot material, for the general dish juice, the umami taste is far less than the clear soup, milk soup.
In addition, there are various other umami condiments, such as oyster sauce, shrimp oil, curd milk, and mushroom oil.
Umami can make the flavor of the dish soft and attractive, can promote saliva secretion, enhance appetite, so in cooking, should give full play to the role of umami condiments and the main raw materials contained in themselves to achieve the best taste effect. It should be noted that there is a more obvious synergy between umami substances, that is, the joint action of a variety of fresh substances is stronger than the individual action of a fresh substance.
This feature is widely used in Chinese cooking.