How to make the soup for the chef?

I always hear the chef mention the word soup, so what is soup? Broth is an auxiliary material commonly used in cooking. When cooking, if you add soup stock where water is needed, the food will be more delicious.

I remember the teacher taught me a sentence about making soup in cooking class: "No chicken is not fragrant, no duck is not fresh, no skin is not thick, no belly is not white."

Broth is generally divided into three categories: hairy soup, milk soup and clear soup.

Maotang is widely used in ordinary cooking and is often seen in restaurants. Just keep cooking and making up. Raw materials are generally chicken bones, duck bones, pig bones, minced meat, pigskin and so on. Boil in cold water, skim off the foam, add onion ginger wine and simmer for several hours. There are no special requirements.

Milk soup generally uses chicken, duck, pig bone, pig's foot, pig's elbow, pig's belly and other raw materials that are easy to whiten the soup. Blanch in boiling water, blanch in cold water, skim off the foam, add onion ginger wine, and slowly roll until the soup is thick and milky white.

Clear soup can be divided into ordinary clear soup and refined clear soup.

Ordinary clear soup: choose old hen, add some lean pork, blanch with boiling water, cook with cold water and strong fire, remove foam, add onion ginger wine, then simmer, keep the noodle soup slightly open, and turn over the broken water. If the fire lasts too long, it will boil into white milk soup. The heat is too small, and the fresh flavor is not strong.

Refined broth: filter the common broth with gauze, chop the chicken breast into minced meat, soak it in onion ginger wine and water for a while, wrap the minced chicken in gauze, put it into the broth, and heat and stir it with high fire. When the soup is about to boil, change it to a small fire and don't let the soup boil. After the turbid suspended matter in the soup is adsorbed by the chicken chops, the chicken chops are taken out. This refining process is called "hanging soup", and the clear soup refined twice is called "double hanging soup". This refined soup is the top grade in the soup. It looks like white water, but it is clear and delicious. Commonly used to make high-end dishes, representative dishes: boiled cabbage (extremely expensive, only high-end restaurants have it! )。

Broth (fresh soup) is generally divided into three categories: hairy soup, milk soup and clear soup.

1, maotang

Maotang is widely used in ordinary cooking, and it is often cooked continuously in the kitchen and replenished with water.

Raw materials: chicken bone, duck bone, pig bone, minced meat, pig skin, etc. , no special requirements.

Heat: 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 acids).

Temperature: raw materials have been scalded with boiling water. Boil in cold water, skim off the foam, add onion ginger wine, and simmer on low heat until the soup is thick and milky white. Soup yield: 65438+ 0-2 times of raw materials.

Step 3 clear soup

Clear soup can be divided into ordinary clear soup and refined clear soup.

(1) Clear soup:

Ingredients: old hen (naturally stocked old hen), with some lean pork.

Temperature: raw materials have been scalded with boiling water. Boil in cold water, skim off the foam, add the onion ginger wine, then turn down the heat, keep the noodle soup slightly boiling, and turn over the broken bubbles. If the fire lasts too long, it will boil into white milk soup. The heat is too small, and the fresh flavor is not strong.

Soup yield: 65438+ 0-2 times of raw materials.

(2) Refined clear soup (vegetable soup, topping soup, single hanging soup and double hanging soup)

Take common 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 broth and stir-fry with high fire. When the soup is about to boil, change it to a small fire and don't let the soup boil. After the turbid suspended matter in the soup is adsorbed by the chicken chops, the chicken chops are fished out. 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.

The practice of fresh soup

Preparation of Guilin Rice Noodles Brine

Raw materials: pig's head bone and ox's bone each 4000g, Amomum tsaoko, cinnamon and licorice each 20g, Illicium verum, Citronella, Amomum villosum each15g, fennel 25g, clove 5g, geranium and pepper each10g, dried tangerine peel 6g, Yangjiang lobster sauce 400g and dried pepper 50g.

Output: 1. Wash pig bones and ox bones, soak them in boiling water for 10 minute, take them out and put them in a stainless steel bucket, add 15 kg of clean water and boil them with strong fire, then boil them with low fire for 5 hours, and filter to keep soup. 2. Add salad oil into the pot, add Tsaoko, cinnamon, licorice, star anise, citronella, Amomum villosum, fennel, clove, fragrant leaves, pepper, dried tangerine peel, Yangjiang lobster sauce and dried pepper, stir-fry for15min, take out spices, wrap them with gauze and 70% spices, and cook them in soup for 2min. 3. Leave 30 grams of oil in the pot. When it is 50% hot, add tofu and stir-fry for 2 minutes. Add salt, monosodium glutamate, chicken powder, crystal sugar and soy sauce and bring to a boil. Pour into a stainless steel bucket and stir well.

Features: bright red color and salty taste.