Official cooking practice

Delicious soup comes from chicken, meat, duck, ham, scallops and other raw materials. After stewing, the delicious raw materials are dissolved in the soup, and the chef cooks with fresh soup and seasonings. Fresh soup is mixed with raw materials through various means and even enters the raw materials, which improves the taste grade of these raw materials and makes the dishes made of swallow wings, abalone, belly ginseng and other raw materials tend to be perfect.

Section 1 Types of Soups

Boiling fresh soup is a technology, which contains many scientific principles. Understanding these principles will help to make soup more in line with the requirements of dishes.

Types of fresh soup

The clarity of soup can be divided into clear soup and thick soup: according to the raw materials of soup, it can be divided into chicken soup, broth (pork), beef soup, vegetarian soup, fish soup and so on. ; According to the value of soup, it can be divided into senior clear soup and second soup. A more practical classification method is clear concentration.

Classification. Details are as follows:

Photo name: psuCACR2N8J.jpg3 Soup: general clear soup. High-grade clear soup

Thick soup: general thick soup and milk soup

The so-called clear soup refers to the soup made of chicken as the main material. The finished product has the characteristics of crystal clear and mellow taste. Pork ribs, lean pork, beef, scallops and ham can also be added as ingredients when cooking chicken soup. Generally, clear soup can also be graded, depending on the amount fed and the ratio to water.

High-grade clear soup (also known as Shangtang and Tang Ding) is made by chopping chicken legs and chicken fillets into mud or shredded pork, hanging (refining) the foundation soil of high-quality basic soup, and removing impurities, so that the soup is pure and thick, delicious but not greasy.

Thick soup is a soup based on meat. The finished product is characterized by thick white (or red) opacity, fat and fresh fragrance. Old hen, duck, beef, ham, etc. It can also be added as an ingredient when cooking broth. Generally, the quality of thick soup is also graded by feeding and the ratio of raw materials to water.

Milk soup (high-grade thick soup) is made of specified raw materials and specified temperature. The main ingredient is meat. The boiled soup is as thick as milk. It is very thick.

Different dishes should use different soups, so as to meet the special requirements of dishes. Generally speaking, the soup used for shark's fin and abalone belly is mainly milk soup and high-grade clear soup. .