High-grade clear soup is also known as top soup, broth, and soup.
Ingredients: 3 fat old hens, 2 chicken skeletons, 9000g of water
50 grams of green onion, ginger and rice wine, salt to taste, chicken breast 2000g, chicken thigh 2000g, egg white 10, raw ham 1500g (peeled feet).
Preparation Method:
(1) Add 10kg of water to the soup pot, add raw materials such as chicken skeleton, duck, hen and so on, boil over high heat, skim off the foam, and then fish out the raw materials, and wash away the foam and impurities stuck to the surface of the raw materials with clean water.
(2) The raw materials are put back into the original soup pot in the original order, add shallots and ginger, shaojiu, and cook over medium heat until slightly opened and cooked for 3 to 4 hours, so that the nutrients and umami in the raw materials can be dissolved in the soup to the greatest extent. Fish out the ingredients in the pot for another purpose, and after the soup in the pot is skimmed off the foam, turn off the heat.
(3) While cooking the soup, the chicken thigh, beef, chicken breast and tenderloin are chopped into puree, respectively, minced green onion and ginger are added, and the two kinds of puree are mixed into porridge with water and egg white to be used, which is "manic", which is mainly used for sweeping soup. The manic seeds of chicken thigh meat are called "red manic" because of the blood stains; The manic seeds made with chicken breast meat are called "white manic" because of their white color, and some areas also use cow's blood to modulate red manic.
(4) After the temperature of the soup is slightly reduced, pour people into the soup red manic, to pour the soup with a spoon in one direction, so that the manic seeds are evenly distributed in the soup, and then the soup pot is re-heated, keep the low heat, after heating, the "red manic" slowly floats up, use the hand spoon to clean, filter with gauze, and squeeze the "manic" soup into a meatloaf, the meatloaf is put in the soup and cooked for 40 minutes on a low heat, and the meatloaf bag is discarded.
(5) Pour "white mania" into the soup, stir in one direction with a hand spoon while pouring, and then slowly heat the soup pot again. After the "white manic" gradually rises, it is skimmed out, the "white manic" skimmed out is filtered with gauze, and the "manic" is squeezed out of the soup and pressed into a meatloaf, the soup pot is hot again, put in the meatloaf and cook for another 40 minutes on low heat, fish out the soup and discard it.
(6) Filter with double-layer gauze and add an appropriate amount of salt to make it.
This soup is mostly used in high-end dishes, boiled water cabbage, broth swallow vegetables, etc., the soup is multi-colored and yellowish, fresh and clear.
Ingredients: 3 old hens, 2 chicken skeletons, 1000g each of chicken feet and wings, 8000g of water, 50g of green onion and ginger, salt, and a suitable amount of rice wine.
(1) Wash the raw materials, cut the green onion into sections or knots, and set aside the ginger pat loosely.
(2) Fill the soup pot with 8000g of water and put the chicken skeleton, chicken feet, chicken wings and whole chicken that have been "flying water" in turn, and slowly boil over medium heat.
(3) After boiling, the soup pot is turned to a low heat, and the foam of the soup noodles is skimmed with a hand spoon, and the raw materials are fished out with water to rinse the surface of the sticky foam and impurities.
(4) The raw materials are put back into the soup pot in the original order, add shallots, ginger, and cooking wine, and simmer over low heat for about 2.5 hours; the soluble substances in the raw materials are dissolved in the soup, and when the soup becomes fresh and mellow, the raw materials are fished out for another purpose, and the appropriate amount of salt can be added; the chicken broth must be maintained on a low heat during the heating process, and the soup noodles should be kept open. During the heating process, the blood foam of the soup noodles should be often removed with a hand spoon to prevent the soup from becoming cloudy.
Quality standards and uses
The soup is clear and fragrant.
The use of clear soup is quite extensive, both can make ordinary dishes, such as soup bubble glomeruli, clear soup residual snails. It can also make more high-grade dishes, such as chicken wings, white sauce grilled fish lips and so on. The production of general clear soup can also be combined with the preliminary cooking processing steps of raw materials, such as making "white chopped chicken" The survival of its chicken can be slowly heated in the soup pot and fished out when it is broken, which not only saves time, but also adds umami flavor to the soup.
Thick white soup is also known as meat white soup, milk white soup.
raw material:
2 fat hens, 2000g elbows, 5000g pork belly, 2000g pork stick bones, 8000g of water, 50g of green onion and ginger, salt, and a suitable amount of rice wine.
(1) Wash the raw materials with water, cut the green onion into sections, and loosen the ginger for later.
(2) Add water to the soup pot, add pork bones, hen pork belly and pork knuckles, bring to a boil over high heat and cook for about 5 minutes.
(3) Turn the soup pot to a low heat, use a hand spoon to skim the foam of the soup noodles, and fish out the raw materials to wash away the foam and impurities on the surface with water.
(4) Put the raw materials back into the original soup in the original order, add green onion and ginger wine to the pot, heat over medium heat for about 2.5 hours, and fish out the raw materials for another use when the soup is milky white.
(5) After the soup in the pot is slightly cooled, it can be filtered with double-layer gauze to remove the remaining impurities in the soup. After filtering, add an appropriate amount of salt to the soup.
Quality and its dish making
The soup is thick, fresh and mellow, and the color is milky.
Thick white soup is mostly used in high-end dishes. It is not only a condiment for roasting, grilling, melting and other dishes. It is also the main raw material for stewed, stewed, yu and other dishes with more soup juice, such as white grilled shark fin, milk soup vegetarian stew, white juice cabbage heart and so on.
Ordinary white soup is also known as mao soup.
There are two ways to make this soup: one is to fish out the raw materials for making milky white soup, then put it into the soup pot and add water, put it on the medium heat and reheat it for 1 to 2 hours; the other method is to put the chicken skeleton, pork skin, pork bones, chicken feet, minced meat and other scraps into the cold water pot, boil on high heat, beat the foam, add green onions, ginger, cooking wine, and continue to heat for 2 to 3h over medium heat.
Generally, the concentration of white soup is low, and the umami taste is worse than that of white soup, which can only be used as a seasoning for ordinary dishes.
Fish white soup is also known as fish milk soup.
Fresh crucian carp (or other fresh fish with more fat) 2000g, water 6000g, green onion, ginger, rice wine each 50 grams of salt, lard 50g.
(1) After the crucian carp is slaughtered, descaled, gills and viscerated, washed with water, knotted with green onions, and loosened with ginger.
(2) Heat the pan with cold oil, put the crucian carp on both sides and fry it slightly, add ginger slices and green onion knots, slightly simmer until fragrant, and cook in cooking wine.
(3) Add boiling water to the pot, cover and cook over medium heat for about 45 minutes until the fish is rotten and boneless, when the soup is milky, filter out the fish bones and minced meat with gauze, and season with salt.
This soup is generally used to cook dishes of fish raw materials, moisturizing and strengthening diet therapy, with fish umami taste, fresh soup and milky color.
The above I said are some of the methods of making meat soup, and there are two methods of hanging soup in vegetarian soup, Xiao Wei takes you to see!!
500g of soybean sprouts, 500g of fresh shoots, 500g of flat-pointed shoots, 500g of fresh mushrooms, 500g of white radish, 500g of carrots, 500g of parsley, 1000g of water; Green onion and ginger to taste.
(1) Cut the washed fresh bamboo shoots into small pieces, cut the white radish and carrots into small pieces, cut the parsley into small pieces, and clean the soybean sprouts, green onions and ginger; Wash the flat-pointed bamboo shoots and fresh mushrooms after "flying water":
(2) Add 1000g of water to the pot, add soybean sprouts, fresh bamboo shoots, white radish, carrots, parsley, flat shoots, fresh mushrooms 500g each, and bring to a boil:
(3) Add an appropriate amount of green onion and ginger, turn to low heat and cook for 3 to 4h;
(4) Filter and leave the soup after the vegetarian soup is cooled, and then refrigerate it before applying.
Common applications: Vegetarian soup can be used in high-grade vegetarian dishes, such as clear soup white fungus, button vegetarian three silk, bird's nest pigeon eggs, loofah white jade soup and so on.
Flavor characteristics: clear to the bottom, fresh and not greasy.
Production key points:
(1) Select the materials appropriately to ensure the quality.
(2) Beans, dried products plant raw materials need "flying water" before heating and cooking.
(3) Control the heat and simmer over low heat, leaving a gap in the lid.
(4) The amount of water is enough at one time.
(5) It is advisable to add ginger and green onion after skimming off the foam.
Ingredients: 500g of soup residue, mushroom root 500g, soybean sprouts 500g, oil, water 1000g.
(1) Heat the pan with cold oil, add the soup residue of the vegetarian soup to 500g each washed shiitake mushroom root and soybean sprouts and sauté until fully cooked;
(2) Add 1000g of water to the pot, put the raw materials fried through and bring to a boil.
(3) Skim off the foam on the surface of the soup, keep the heat and boil for 3 to 4 hours.
Common applications Vegetarian soup is often used for barbecue bran, roasted vegetarian chicken, braised soup, soup dishes.
Flavor characteristics: the soup color is thick, the soup is thick and mellow.
Key points of production: (1) The raw materials of the vegetarian soup need to be fried with oil before heating and cooking.
(2) The raw materials for making soup are boiled in cold water. The fire boils.
(3) The amount of water is enough at one time.
(4) Skim off the foam.
(5) Boil now for use.
The above is Xiaowei's summary of the seven major hanging soup making: have you learned? Master them well, in the use of methods, hanging out a pot of good soup you can also. I think the summary is not bad, remember to help Xiaowei forward comments like and follow me Oh!! Let more people learn to share!!!
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