What is soup? I don't even know if I went to the store to ask. What about clear soup?

Auxiliary ingredients commonly used in cooking are used to refer to chicken soup. After a long period of boiling, its soup is left to replace the water in cooking and added to dishes or soup to refresh and enrich the taste. According to different dishes, the raw materials of broth are different, including chicken soup, beef soup and fresh fish soup (milky white soup). Due to the accelerated pace of life of modern people, there is no time to cook soup thoroughly, so there are also methods to add chicken essence to warm water, or you can directly buy instant products such as instant soup or thick soup treasure to replace soup for seasoning. It can also play a refreshing role.

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

1. Ordinary clear soup: choose old hen, mix in some lean pork, blanch with boiling water and cold water, skim off the foam, add onion ginger wine, then lower the heat, keep the noodle soup slightly open, and turn over the broken water. If the temperature is too high, it will be boiled into white milk soup. If the temperature is too low, the fresh fragrance will not be strong.

2. Refined clear soup: filter the common clear soup 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 and put it into the clear soup, 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". The soup refined in this way is the top grade in the soup. It looks like white water, but it is clear and delicious. It is often used to make high-grade dishes, and the representative dish is boiled cabbage.