What are the soups of western food?

Classification of meals and soups

Western soups can be divided into the following categories: clear soup, cream soup, vegetable soup, thick soup, cold soup, special soup, local or traditional soup.

Clear soup is a fat-free soup cooked with beef or chicken or fish and vegetables.

Thick soup is a soup made by adding flour, butter, cream and egg yolk.

Atlas of western food soup

In addition to the main ingredients, soup often adds and embellishes some small ingredients on the surface of soup.

Basic soup meal

According to the cooking habits of western food, especially French food, first make broth, also called basic soup. The basic soup is to put animal raw materials rich in protein and gum into a pot and add water to boil, so that the nutrients of the raw materials are dissolved in water and become a soup with rich nutrition and delicious taste. The basic soups used in western food generally include beef soup, chicken soup and fish soup. These three soups are made of beef and beef bones, old chicken and chicken rack, fish bones and fish heads as the main raw materials, with seasoning vegetables (onions, carrots and celery) and spices (fragrant leaves, pepper seeds and thyme, etc.). ) cook together. The ratio of raw materials to water for cooking soup should be well controlled. Too much water is not strong, and too little water is easy to mix. Generally, the ratio of raw materials to water is 1: 3. For example, 500 grams of beef bones, put about 1500 grams of water. When making, cook with slow fire for a long time, and fully cook the fragrance of the raw materials into the soup. You don't need to cook soup with expensive meat. You can use beef neck, shoulders, chest and feet. Sometimes other leftovers are used as raw materials for hanging soup. If you hang clear soup, you can bake the beef bones in the oven for a while, and then put them in clear water, which will taste better.

What must also be emphasized here is the temperature of the hot soup. Not only the soup itself should be hot, but also the soup basin should be kept at a proper temperature. This is very important, but it is often overlooked.

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Atlas of western food soup II

Generally speaking, the main ingredients of different dishes use different soups. Beef soup is mainly used in meat dishes and is the basic soup for making yellow sauce or boiled juice. Its application range is quite extensive, and almost all dishes can be added with beef soup. Fish soup is widely used to make soup dishes for fish, shrimp and shellfish. In addition, other dishes such as fish and shrimp are also inseparable from fish soup. Chicken soup is mostly used in chicken-related soups. In order to obtain high-quality beef soup, fish soup and chicken soup, we must master the skills of making these basic soups. One of the skills is to cook for a long time with low fire, and the other is to carefully remove the floating foam on the surface of the liquid. Only in this way can we make clear and transparent soup. The basic soup has a wide range of uses, except that it can be eaten directly after adding condiments and accessories, and most dishes need it to assist. Especially for the preparation of sauce, basic soup is an essential main raw material. Basic soup is widely used in all kinds of dishes, and it is also the basic raw material for making dishes. Its quality,