Why do hotel chefs like to put soup in their cooking? What's the secret of cooking soup?

As the saying goes, "the chef's soup is the doctor's prescription, and the singing cavity", although it is a little less rigorous contrast, it is enough to see the importance of "soup". For many dishes, broth is very important. The "boiled cabbage" we mentioned before is an extreme practice, so broth can be used not only in person. What is the soup for?

Broth stock can actually be regarded as a "seasoning", but it is more accurate to say that it is an auxiliary raw material for cooking. In general, it is used to replace water in the cooking of some dishes, making the finished dishes richer, mellow and more delicious. For example, the noodle soup mentioned by the topic is seasoned with water and broth, but there is still a big difference in flavor and mellow taste. How to cook soup?

Broth soup can be roughly divided into hairy soup, clear soup and milk soup, and of course, vegetarian broth, which is a clear soup stewed with vegetables.

Maotang is the simplest, and the cost is relatively low. Generally, it is chicken bones, duck bones, pig bones and some scraps of meat. After washing, put the onion and ginger cooking wine in cold water to remove the fishy smell, then boil the water to remove the floating foam and so on, and simmer slowly for a few hours.

The difference between clear soup and milk soup mainly lies in the heat. Clear soup is usually kept slightly open by a small fire and slowly "hung"; What milk soup pays attention to is to "roll", so that the oil in the ingredients becomes tiny droplets, forming a white soup color like emulsification. However, now some stores are directly selling bone meal and chicken bone paste. How can I say this? After all, the store rent is still quite expensive now. If the restaurant is not very expensive, it seems that it is not realistic to ask the boss to get up early and cook soup.

Let's share some simple ways to cook soup at home. In fact, I do very little, only when I entertain guests at home, I will make some in advance. One old hen and two big bones of a pig, and let others help split them when buying them; Rinse with cold water after cleaning, and try to remove blood floating foam; The cleaned main ingredients can be put into the largest and deepest pot in the house, then add enough boiling water at a time, and add a little more yellow wine, green onion and ginger pieces. Other spices will depend on whether you like them or not. Don't be too complicated. After the water is boiled again, turn to low heat and simmer for 3 to 4 hours. (If you like the flavor of vinegar, you can add a little, but if you expect vinegar to dissolve calcium or play a protective role, you can't even protect it by stewing vinegar for a long time. ) There is no fixed formula for the cooking of broth. Cheap chicken bones and duck bones can be used, and more expensive ham and scallops are also useful. Food itself is also a wonderful thing to create and discover fun. Welcome to comment and share your practices!