As the saying goes, "the cavity of the play, the soup of the cook." "Making a good pot of soup is a must for chefs.
Let's take a look at how the soup of the state-level chef is made
<h1 class= "pgc-h-arrow-right" > the making of clear soup</h1>
There are three recipes for the selection of hanging soup: "No chicken is not fresh, no bone is not fragrant, no elbow is not thick"
Materials and production steps:
1. Boiling soup: 1 pork knuckle, 2 old hens, several pieces of pork keel, half a duck peeled (about 20 pounds in total) fly water washed, put into the soup bucket, add 35 pounds of water to boil, skim off the foam, change the heat to keep the chrysanthemum bubble state and cook for 4 hours, skim off the oil slick, beat off the slag. This stage is called boiling soup. (Compared to the original recipe, keel and duck have been added.) ）
2. Hanging soup: 3 kg of raw chicken thigh meat, 3 kg of raw chicken breast meat are chopped into mushrooms, add cool clear soup and an appropriate amount of green onion, ginger, peppercorns, cooking wine diluted into a paste. First, pour the prepared chicken thigh paste into the boiling soup and stir while pouring, while the heat is boiling again. At this time, the meat "sneaks" into the soup base, "catches" the impurities that float up, become a layer of foam, skim it, fish out the remaining chicken minced meat, press it into a cake with a hand spoon, and put it into the soup again (that is, cook it for a short time on a low heat), fully release the umami flavor and fish it out. After that, the chicken breast paste is poured into the soup in the same way, stirred and boiled and fished out, pressed into a cake and then put into the soup "pier" to release the umami taste.
Boiled water cabbage, known as a divine product
Chef's Details:
Why use two ingredients to sweep the soup?
Because the chicken thigh meat is rough and contains a large amount of blood (the adsorption capacity of the blood is extremely strong), it can absorb large particle impurities to the greatest extent; the chicken breast meat is white and contains less blood, and can adsorb small particle impurities. The soup obtained after the two "cleanings" has a transparent light brown color and a strong umami taste, which has achieved many famous dishes, such as braised mullet eggs, Shandong sea cucumber, and abalone.
Why choose keel soup?
Although the stick bone boiled soup is fragrant, it is easy to muddy the soup, and the keel (that is, the pork backbone) is the ideal raw material for the hanging clear soup that is both fresh and not muddy.
Why do ducks have to be skinned?
Duck to remove the skin and grease, otherwise when heated out of too much oil, need to cook while skimming, more troublesome.
Duck tongue stewed mullet eggs made in clear soup
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Preparation of milk soup:</h1>
The heat of cooking soup is different from that of clear soup
The selection of ingredients for boiling milk soup: it is basically the same as clear soup, the difference is to choose pork bones with more meat to produce flavor, or directly choose stick bones. Although the stick bone can not be used for hanging clear soup, because the gelatinous, grease and macromolecular protein released by it are easy to make the soup color "cloudy", this "cloudy" refers to not the yellow hair and dark hair, but the "thick white, viscous" texture required by the milk soup, so the stick bone is not suitable for clear soup and milk soup.
The heat of milk soup and clear soup is different: all raw materials are washed after blanching, add water to boil on the fire, keep the heat to cook for 3 hours, no need to skim the oil, so that the gelatinous and greasy of the raw materials are fully integrated into the soup, so that the resulting soup will be thick and viscous, and then filter out the slag to become a milk soup. You can also use the ingredients left over from the hanging clear soup to add some new ingredients to cook the milk soup.
Milk soup with cabbage
<h1 class= "pgc-h-arrow-right" > the production of ordinary soup:</h1>
The selection of ordinary soup is more casual, mainly pork bones and chicken racks, add an appropriate amount of water to boil, turn to low heat and cook slowly, take as you go, and use it for low-grade dishes.
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