How to do the hanging soup skills, what materials to use to make the hanging soup, the master can te

1. First blanch the mutton, remove the foam after the water boils, and then the water has oil flowers floating out, and set aside to make soup. 2. Then take out the mutton and put it in a wok, put oil and stir-fry, add soy sauce, soju, sugar, and salt. 3. After the mutton changes color, take it out and put it back into the hot soup that was blanched for the first time (if the soup is cold, boil the soup first, and then put in the mutton), add Sichuan pepper, spices, green onions, ginger, garlic, salt, and then pour in half a bottle or a bottle of beer (according to personal taste), put it in a pressure cooker and cook, simmer for 25 minutes after gassing, and then turn off the heat.

4. At this time, you can use a casserole to cook white radish, less water, after the white radish is flavored, the mutton, soup, and seasoning in the pressure cooker are introduced into the casserole, simmer on low heat, and finally put in wolfberry, or you can put less coriander. Fragrant, absolutely delicious.

How to make chicken soup with the most delicious taste:

1. Slaughter live chickens and eat frozen chickens.

After the fresh chicken is bought, it should be frozen in the refrigerator freezer for 3 to 4 hours before taking out the thawed soup. This is the same principle as the detoxification of sour meat, the animal is killed suddenly, the body will naturally release a variety of toxins, and the freshly slaughtered hot meat bacteria multiply rapidly. Freezing both sterilizes and also keeps the meat from"Rigidity"Excessive to"Corruption period"And again"Maturity period"At this time, the meat quality is the best, and then the stew is obviously fragrant and tender.

2. Flying water: Homework is required.

Any meat stew should be preceded by a splash of water - that is, boiled in boiling water. Not only can it get rid of the fishy smell, but it is also a thorough cleaning process, and it can also make the soup clear and not turbid, fresh and fragrant without peculiar smell, and it will be good to try. Feishui is also learned.

If the meat is put in cold water, the nutrients of the meat will be seriously lost from cold water to boiling. It is best to cook in a pot under warm water, about 7 to 8 minutes, uncovered and turned at the right time. Boiling a pot under water is also fine, 3-5 minutes will do.

3. Put into the pot: water"Raw"Fiery.

Stewed soup should be cooked in a pot under cold water, as the water temperature slowly rises, the raw materials will fully release nutrients and aromas. Ingredients that are cooked at the same temperature as water can be boiled to a better taste, so it is important to remember that the ingredients should be cooled with cold water immediately after flying water before being stewed.

Fourth, the heat: guess the big and guess the small.

Stewed chicken soup should be boiled on high heat for about 10 minutes and then turn to low heat, the degree of boiling should be mastered in the seemingly open but not open, because the casserole has a good heat preservation function, if you wait for the boiling time to turn down the heat, its subsequent boiling process on the soup"Fresh"is a loss. And don't open the lid for these 10 minutes"Runaway";The soup is no longer original.

Fifth, the knowledge of salt.

For stews, this is still a big problem. The time of salt can in a sense dictate the taste of the soup. Whether some people say that they put salt in the pot or when they are half-cooked, it is not right.

When the salt is boiled for a long time, it will have a chemical reaction with the meat, and the protein in the meat will be locked, the soup will be light, and the meat will not be stewed. So when should the salt be returned? Remember, salt and other condiments should always be left in the soup when it's ready.

After putting salt, turn to high heat for 10 minutes and then stop the fire, without opening the lid halfway, not only the flavor is all in, but also the soup is stronger. Be careful not to stir after adding salt in it, as this will leave a smell of raw salt.

Hanging soup is a soup dish, the main ingredients are large bones, old hens, ducks, ham, pork, pork skin, elbows, backbones, etc. There are also differences in raw materials due to the different customs and tastes of each region.

Hanging soup is made for cooking. Pour the water into the container, add a trillion to take in the big bones, fresh old hens, ducks, ham, pork, pig skins, elbows, backbones, etc., and boil them over medium and low heat to precipitate the nutrients and spices to make the soup rich and fragrant. It is generally not eaten directly.

At the same time, hanging soup also refers to a technique in Yu cuisine. Because authentic Yu cuisine does not use MSG. Therefore, it takes an experienced master to spend seven or eight hours to make the soup, which is used to improve the freshness when cooking.

You can just like the hanging soup.

(1) The selection of materials should be strict. Animal raw materials with strong umami should be selected, and most of them should be mother-based. Because the rich umami contained in the muscle tissue of the hen, and the rich protein, fat, grain, vitamins and inorganic salts are beyond the reach of other raw materials.

However, the hen used for cooking soup should be selective, and it must be an old hen that weighs more than kilograms after slaughter, and the older the better. Chicken-based, with lean pigs, ham, duck, elbows, paws, bones, skeletons and other meat ingredients.

b) pot under cold water. The raw materials of the hanging soup should be large whole pieces, and the pot should be put into the pot at the same time as cold water, and the amount of water should be added at one time, and no water should be added halfway. If you put it into a pot of boiling water, the surface of the raw materials will be subjected to high temperature, and the protein will be easy to solidify, and it will not be dissolved in the soup in large quantities, and the soup will not be easy to reach the level of fresh alcohol.

Similarly, salt should not be added first, because salt has a penetrating effect, which can penetrate the inside of the raw material and discharge the water in the raw material, and the protein is also easy to coagulate, the soup is not thick, and the umami is insufficient. Therefore, the raw materials should be heated and boiled in a pot under cold water, skimmed off the foam, add some green onions, ginger, cooking wine, and then boil, and finally add salt.

3) The heat should be accurate. As with cooking dishes, hanging soup also needs to be well cooked. For clear soup and milk soup, use two different heats.

The heat of the milk soup is first strong and then medium, and the soup noodles are always kept boiling until the soup is milky white, and the higher concentration prevails. However, it is necessary to pay attention to prevent the raw materials from sticking to the bottom of the pot, producing undesirable tastes and destroying the soup; At the same time, the firepower can not be weakened, the firepower is insufficient, the soup is not thick, the viscosity is poor, the taste is not beautiful, and the characteristics of milk soup are lost. Under the proper heat, boil the pot for about two hours.

This kind of fresh soup is mostly used for simmering, stewing, boiling and other techniques to cook white soup dishes, and can also be used for the seasoning of dishes such as roasting and grilling, and has a wide range of uses. After the soup boils, immediately switch to low heat to keep the soup slightly open, showing a state of small bubbles, which is called bubbling in the jargon"Chrysanthemum hearts"Soak. However, the fire power should not be too small, too small and not bubbling, and the protein and other substances contained in the raw materials are not easy to overflow, which will affect the umami and quality of the soup.

On the contrary, the heat can also be too large, and when the soup is boiling, the soup will become thick and white, and the clear characteristics of the soup will be lost. The boiling time of the clear soup is also much longer, and it is generally necessary to cover the pot and boil for more than four hours. After boiling, it is filtered with fine white gauze to remove the dregs, which is a fresh and clear soup.

The above three rules are the essentials to master in soup making. However, in order to make a good soup, it is necessary to master the general procedure of hanging soup: after the clear soup is filtered, put it in the pot; In addition, chop the chicken into a puree, add minced green onions, minced ginger, cooking wine and a little water, mix well, ooze blood, and pour it into the clear soup; On the pot rack, heat with Wangyan, while heating, use a hand spoon to push and stir, when the soup is about to boil, immediately use low heat, continue to boil.

Hanging stock as the main ingredient.

1 old hen, 500 pork ribs, 500 grams of Yunnan Xuanwei ham, 300 grams of chicken breast, 300 grams of pork tenderloin.

Ingredients: 1 green onion, 1 piece of ginger, 30 grams of cooking wine.

Step 1Material.

2.The hoof part on the Yunnan Xuanwei ham is the Xuanwei ham used to make soup.

3.Don't use Xuanwei ham for stir-frying.

4.Chicken breast, pork tenderloin.

5.Wash the old hen, Yunnan Xuanwei ham and pork ribs, put them in a pot, and add enough water, ginger and green onions.

6.After boiling, beat off the foam, add cooking wine, change to low heat to keep it slightly open, slowly boil until the soup comes out of the umami, at least 4 hours, and finally use a spatula to disassemble the chicken, ham and ribs, the more broken the better, and cook for about 2 hours.

7.In the pot, the boiled old hen, ham and pork ribs are not needed, and then the soup is filtered to remove impurities.

8.Chicken breast and tenderloin are beaten separately in a food processor.

9..Take 150 grams of pork tenderloin, add 250 grams of water, and stir the minced meat into a soy milk shape.

10.Pour it into the soup, and the impurities in the soup will be adsorbed on the minced meat, and wait for the minced meat to float.

11.Remove the foam first, then scoop up the minced meat and discard it.

12.Take 150 grams of chicken breast minced meat, add 250 grams of water, and stir the minced meat into soy milk.

13.Pour into the soup, and the soup will have a wonderful spectacle: impurities in the soup scramble to adsorb on the minced meat.

14.When the minced meat floats, remove the foam first, then scoop up the minced meat and discard it.

15.This process is called a hanging soup, and the soup is basically clear.

16.Take the remaining 150 grams of chicken breast minced meat, add 250 grams of water, and stir the minced meat into soy milk.

17.Pour it into the soup, the impurities in the soup are adsorbed on the minced meat, wait for the minced meat to float, first remove the foam, and then scoop up the minced meat, and discard it.

18.Take 150 grams of pork tenderloin, add 250 grams of water, and stir the minced meat into a soy milk shape. Pour it into the soup, and the impurities in the soup will be adsorbed on the minced meat, and wait for the minced meat to float.

19.Remove the foam first, then scoop up the minced meat, discard it, and finally filter it carefully.

20.After two times of hanging clearing, it is called "double hanging soup". The soup has no impurities and no oil slick, clear as water, slightly yellowish, and "boiling water" is basically made.

Kitchen Tips: 1Be sure to remove the foam in time, otherwise there will be a fishy smell in the soup.

2.Regarding the heat, the high heat produces a thick soup, and the slight fire produces a clear soup, that is, the heat is too large to cook into a white milk soup, and if the heat is too small, the fresh fragrance is not strong, keep the soup noodles slightly open, and roll over the broken small blisters.

3.In the process of boiling the broth, it is not allowed to put any seasonings, garlic, chili, salt, vinegar, soy sauce, etc., otherwise it will affect the umami of the broth.

4.If the water evaporates too quickly during the boiling process, remember not to add cold water, but to boil water.