The recipe and recipe of vegetarian stock, the recipe and recipe of authentic stock

Many recipes use vegetable stock.

If we don't want to just rely on vacuum-packed stock on store shelves, let's start making your own delicious soup today using the bits and pieces that are cut off when cooking.

As long as you put the corners cut during the preparation into a bag, and pour these odd ingredients into boiling water to cook together when you need the stock, it is easy and simple, which not only saves money, but also reduces waste and is environmentally friendly.

For example, carrot skin, parsley, and chopped European spices. In addition, you can also throw in ingredients that you have bought too much and have become less beautiful. For example, mushrooms, bell peppers, fennel, and vanilla species such as brasilis, rosemary, thyme, etc., even if they become shriveled or wilted, are great undercover ingredients.

Remember not to throw in bitter dishes such as cabbage, broccoli, cauliflower, or kale, or anything that has begun to rot or become moldy.

Stock is a kind of auxiliary raw material commonly used in cooking, after a long time of boiling, the soup is left behind, used to cook other dishes, in the cooking process instead of water, added to dishes or soups, the purpose is to enhance freshness, make the taste more intense.

The utilization rate is very high, and it can be drunk directly, whether it is cooking, making soup, or making noodle soup, which will not add color and will not steal the limelight of the main ingredients.

Vegetable stock. Ingredients: 150g fresh mushrooms (cut into thin slices g kraft cabbage (i.e. thick vegetables, cut into inch segments, red leaves and green leaves can be tablespoons of olive oil (45ml cup chopped onion, 2 cups diced celery, 3 cups diced carrots, a teaspoon of freshly ground black pepper, 4 bay leaves, a pinch of fresh thyme, about 4730ml of water.

Method:1Prepare a deep soup pot, use a pot over high heat, pour olive oil after the pot is hot, add onions and mushroom slices and stir-fry for a while, until the onion becomes transparent, then add carrots and celery, stir-fry for a while, about 10 minutes or so, or until the vegetables are caramelized and turn light brown, then add kraft cabbage, pour cold water, and finally put bay leaves, thyme, black pepper, continue to heat over high heat until the soup rolls, change to low heat, and cook for about an hour and a half;

2.In the process of cooking the soup, prepare the glass bottle for storage, put the glass bottle and lid in the pot and boil it with water, take it out with a clip and buckle it upside down on the sterilized towel to dry it for later use;

3.After the soup is cooked, use a colander to take out all the vegetables inside and throw them away, prepare another pot, put a sieve covered with gauze on it, pour the soup into the filter, pour about half of it first, and then change the gauze, because there will be some slag on it, pour the remaining half into it after changing the gauze, bottle it after cooling, do not pour it full of each bottle, leave about centimeters, put the bottle cap on it and put it in the refrigerator for refrigeration, it can be stored for a week, and it can be stored for 3 months if it is frozen.

2.Frozen stock can be poured into an ice tray and is easy to take out and use.

Vegetable stock. Ingredients: 5 kg of vegetables (celery, carrots, onions, tomatoes, mushrooms), spices (parsley, French fragrant.

Ingredients: a whole chicken, 2 stick bones, 5 catties of water.

How to make the broth: 1. Wash the whole chicken and stomp the stick bones.

2. Put cold water into the pot and blanch the chicken and stick bones to remove the blood.

3. Rinse the blanched chicken and stick bones with running water.

4. Put enough water (5 catties) in the large soup pot, then put the chicken and stick bones in, add a small amount of cooking wine to remove the smell, boil over high heat and turn to low heat, and cook for at least 6 hours on low heat.

5. Keep the noodle soup slightly open, tumbling with small blisters. If the heat is too small, it will be boiled into a white milk soup, and if the heat is too small, the fresh flavor will not be strong.

6. Finally, use a spatula to disassemble the chicken and stick bones, the more broken the better, and cook for about 2 hours. After the broth, the chicken and stick bones are gone, and then the soup can be filtered out of impurities.

Tips: 1. After the boiled stock is cooled, it can be divided into small portions and frozen in a crisper or bag, and taken as you go. I don't have time to make soup, just take out a packet and put some vegetables in it, and it will be a good soup.

2. When stewing broth, you can also put some green onion and ginger to remove the smell, but at the same time, it will also steal the fragrance of the soup.

Classification of dashi:

Soup stock is generally divided into three categories: hair soup, milk soup, and clear soup.

Mao soup is widely used in ordinary cooking, and it is often found in general restaurants, which is continuously boiled and continuously replenished with water. The raw materials are generally chicken bones, duck bones, pork bones, minced meat, pork skin, etc. Bring cold water to a boil, remove the foam, add green onion and ginger wine, and simmer for a few hours on low heat, nothing special required.

The milk soup generally uses chicken, duck, pork bones, pig feet, pork knuckles, pork belly and other raw materials that are easy to make the soup white, boil the water first, put cold water to boil, remove foam, put in green onion and ginger wine, and simmer until the soup is thick and milky white.

There are two types of consommé: ordinary consommé and refined consommé:

1. Ordinary clear soup: choose old hens, with some lean pork, blanch them with boiling water and put them in cold water to boil, remove foam, put in green onion and ginger wine, and then change to low heat, keep the soup noodles slightly open, and turn over small blisters. If the heat is too small, it will be boiled into a white milk soup, and if the heat is too small, the fresh flavor will not be strong.

2. Refined clear soup: take the ordinary clear soup and filter it with gauze, chop the chicken breast into minced meat, soak it in green onion and ginger wine and water for a while, wrap the minced chicken in gauze and put it in the clear soup, heat and stir over high heat. When the soup is about to boil, switch to low heat and do not let the soup boil.

After the turbid suspended matter in the soup is adsorbed by the minced chicken, take out the minced chicken. This refining process is called "hanging soup", and the clear soup that has been refined twice is called "double hanging soup". This refined soup is the best in the soup, like white water but clear and fragrant, and is often used in the preparation of high-end dishes.

<> share it with you. Questions.

How do you fry spicy seeds?

Get some chili noodles and pour some oil.

Although vegetarian soup is sold on the market, which can save time, you might as well try it yourself, I believe that the taste is completely different, and it is all real and completely handmade, and it is difficult to taste good.

Material. Ingredients: 500g bean sprouts, 250g cabbage;

Excipients: 6 jujubes, 1 corn, 1 carrot.

Vegetarian stock. Prepare the ingredients.

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Soybean sprouts and cabbage Wash and set aside.

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Cabbage pulled into small pieces for later use.

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Wash the corn and chop it into small pieces for later use.

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Wash the carrots and cut them quickly, wash the red dates and set aside.

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Put 4000ml of water in a pot.

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Put all the prepared ingredients into the pot.

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Bring to a boil over high heat, reduce heat to low and simmer for 50 minutes.

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Filter out the vegetable residue.

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Tips: It can be divided into small bags and placed in the refrigerator to take out when needed, which is very convenient and time-saving.

1 Use a fruit knife to cut a knife from the tip of the bamboo shoot to the root of the bamboo shoot, and it is advisable to cut all the bamboo shoot clothes deeply. 2 Peel off the bamboo shoots from the middle of the bamboo shoots and remove the flesh of the bamboo shoots. 3 Use a knife to cut off the epidermis at the root of the bamboo shoot.

4 Cut the bamboo shoots into slices and set aside. 5 buds cut into inch segments. 6 Peel the carrots and cut into hob cubes.

7 Put all the ingredients into a cooking pot, bring cold water to a boil, remove the white foam, and then turn to a simmer and cook for 2 hours. 8 When boiling the soup, the lid does not need to be tightly covered, which will make the juice clearer. 9 After refrigeration, take the juice and use a sand cloth to worry about the sediment, that is, it becomes a vegetarian broth.

Symbolic vegetarian broth: with oyster mushrooms, kelp shreds, mung bean sprouts, cabbage, radish, bud rice as raw materials, to boil the bone broth, about half a pot of materials in a pot of water, plus a small amount of salt, you can also add a little sugar (instead of chicken essence, it is best not to put all the chicken essence), boil for four hours, a pot of fresh and beautiful vegetarian soup is completed. It can freeze the boiled bone broth moderately, and remove it from many aspects anytime and anywhere, and it is the best seasoning for both cooking and boiling soup.

If you want to make vegetarian soup delicious, the most important thing is to choose fresh ingredients, and then when cooking, you must pay attention to the boiling time and heat, so as to achieve a more ideal and delicious effect, and the nutritional value will be richer.

Material.

1 carrot, 1 white radish, 2 corn, 1 4 cabbage, 1 4 Chinese cabbage, 100 grams of soybean sprouts, 10 shiitake mushrooms, water.

Method

1.Wash all the ingredients, cut them into pieces, put them in a wok and stir-fry them on high heat for 2 minutes, then remove them and set aside.

2.Take a large soup pot, pour water, add all the ingredients in Method 1, boil over high heat, and then turn to low heat and continue to boil for 2 hours.

I've been a five-year chef to tell you that vegetarian soup, no matter what, first look at the failure, and then the taste

Ingredients. 3-4 carrots.

3-4 corns.

Accessories. Step 1.

1.Wash the carrots and corn and cut them into cubes.

Step two. 2.Put the chopped carrots and corn into the pot, add water to cover the ingredients, and it doesn't matter if you can put a little more water.

Step 3. 3.After boiling, reduce the heat and keep the soup boiling. Boil for about 3 hours, and filter the residue to get the vegetarian broth.

Step 4. 4.When cooking, you can replace it with vegetarian stock wherever you put water, and the taste of the dish will become particularly fresh and sweet, and you don't need to add salt or other condiments to cook in the future.

1. Prepare all the raw materials, edible mushrooms can increase resistance, and add coriander root to replenish air and enhance flavor, so that the soup has more fragrance.

Put porcini mushrooms and dried shiitake mushrooms.

Strain the water from the soaked mushrooms and pour it into a pot.

Cut the carrots into strips, wash the coriander root, and put the porcini mushrooms, shiitake mushrooms and ginger in the pot.

Simmer for 30 minutes.

Ingredient breakdown. Soybeans (soaked overnight), celery, crab mushrooms.

1. Soak soybeans in warm water overnight.

2. Cut the celery into sections and wash the crab-flavored mushrooms. Add a little oil and stir-fry in a pan.

3. Pour into the soup pot and add an appropriate amount of water and salt. Simmer for about an hour. When the soup is white, it can be cooked.

4. By the way, I made a soup noodle. Hey. Cook the noodles and add the stock.

Take shiitake mushrooms, kelp, soybean sprouts, cabbage, white radish, and corn as materials to boil the broth, which is roughly the ratio of half a pot of ingredients to a pot of water, add a little salt, and add a little sugar (instead of monosodium glutamate, it is best not to put any monosodium glutamate), boil for about four hours, and a pot of delicious vegetarian broth is completed. Then, the boiled broth can be properly refrigerated and taken out at any time for use, and it is the best seasoning for stir-frying and boiling soup.

1. Ingredients: shiitake mushroom, kelp, soybean sprouts, carrots, celery.

2. Excipients: jujube, sugarcane.

3. Seasoning: salt, eggs.

4. Wash the mushroom stems, cut the kelp into small pieces, dice the carrots, and cut the celery into small pieces.

5. Cut the sugarcane into small pieces and tear the jujubes.

6. Boil all the main ingredients and auxiliary materials together in a pot under cold water, sprinkle an appropriate amount of salt after boiling on high heat, and continue to boil over low heat for three hours to become a clear broth.

7. Beat the eggs into the pot, boil until the soup is milky white, and then strain to get a thick broth.

Prepare the ingredients: a little lamb slices, a little lettuce, a little meatballs, a little bitter chrysanthemum, a little spine and vertical tofu, a little mushrooms, a little crab sticks, a little chicken, a little prawns, a little shrimp slippery, a little sesame sauce, a little light soy sauce, a little salt, a little vinegar, a little tofu milk, a little coriander, a little green onions, a little chili oil.

Steps: 1. Take half a chicken and cut it into small pieces.

2. Blanch the chicken pieces to remove the blood foam, and slice the green onion and ginger.

3. Put purified water in the casserole, add chicken pieces, green onions, ginger and jujubes to boil together.

4. Start the hot pot button and let the chicken broth simmer for 30 minutes.

5. Prepare the dipping sauce, add sesame juice, tofu, light soy sauce, vinegar, salt and water together, and stir well. Add coriander, minced green onion and chili oil.

6. Finished broth.

1.1kg of pork bones, 30g of ginger slices, 30g of green onions, 1:2 water.

Wash the pork bones and chop them into large pieces, then put them in boiling water to boil, remove the blood foam, take them out, put them into the ceramic jar of repentance burning water, add ginger and shallots, and cook over low heat for about 4 hours. Pork bone broth can be used to cook noodles or cook vegetarian dishes. 2.

2 chicken racks, 30g of ginger slices, 30g of green onions, 1:2 water. Wash and dry the chicken rack, then boil it in boiling water, remove the blood foam, remove it, put it into a ceramic jar of boiling water, add ginger and shallots, cook for about 2 hours on low heat, and then remove the oil layer on the surface of the stool.

There are no rules for chicken stock, and both meat and vegetables can be paired.

Hello, traditional soup (stock) ingredients: 1 fresh old chicken, pork leg meat, Jinhua ham, white pepper. Detailed explanation of the method:

1 After washing the old chicken, cut it into 4 pieces, and cut the pork leg meat into large pieces. 2 Put the old chicken and pork leg meat in the water together and rinse them with water. 3 Put all the ingredients into a large soup pot, pour in 6 liters of water, boil for a while without burning on high heat, skim off the foam, turn to low heat and boil for 5 hours.

4 Skim the oil when turning off the heat, and use a soup cloth to remove the soup residue when the soup is rising. It is commonly used in cooking soups, stewed dishes and thickening dishes to enhance the taste of ingredients, especially light ingredients such as shark fin, abalone, vegetables, tofu, etc.

Tips: The soup is boiled, after boiling over high heat, it must be boiled in a low heat for a long time, so that the soup is slightly boiling for 5-6 hours to ensure the clarity of the soup.