What are the soups in Chinese restaurants?

The only difference between soup and soup:

"Soup" mainly uses water as the heat transfer medium, and the cooking raw materials are processed and cooked into a soup with more juice. Such as: rice soup, ginseng soup, chicken soup, vegetable soup, clear soup.

"Soup" refers to a thick soup with a mixture of five flavors, and also refers to a food that is boiled into a thick sauce. Such as: soup, meat soup, egg custard.

Chinese food is usually "a few dishes and one soup", and Western food must be preceded by "appetizer soup", and the status of soup has never changed since ancient times. As early as ancient China, soup was closely associated with health preservation and medicinal diet. We once ignored that we once didn't care about soup, but modern people have gradually regained the good habit of drinking soup at every meal.

The ancients called soup "soup" and boiled water "soup". For example, when making the famous Chinese dish Peking duck, the process of pouring boiling water into the duck's belly before roasting is still called soup, which is a name left over from ancient times.

Soup is a kind of dish that uses cooking techniques such as steaming, boiling, stewing, and simmering to cook the raw materials, and the juice is wide and does not need to be thickened in the process of cooking.

Soup is a cooking method for small raw materials (such as dices, shreds, slices, and granules) with steaming, boiling, stewing, stewing, etc., and its taste is mellow and the flavor type is changeable.

Generally, it is necessary to thicken to form a half-soup and half-vegetable dish.

Soups and soups are often confused because both foods are cooked in water and are characterized by being watery and juicy. In fact, there is a difference between the two, and modern people usually call the food with thick juice in the two soups, and the lighter ones as soups.

In any case, soup is one of the earliest cooking methods in Chinese history. There are many records of soup in pre-Qin literature, such as pheasant soup, chick soup, sheep soup, dolphin soup, dog soup, rabbit soup, etc. The characteristics of the early soup were that it required a harmony of the five flavors, and the various ingredients were blended together, and the final dish was made in a thick soup or a thin paste.

This is very similar to the way to make thick soup today, which is why many people can't tell the difference between soup and soup.

In short, from the saying of the ancients, it is understood that soup is juicy and thick food, and soup mostly refers to light and hot water, and both are cooked with water. Nowadays, the original light soup also focuses on the harmony of flavor and rich ingredients, and the method is getting closer to soup, resulting in confusion between the two.

The soup mainly needs to be thickened, and the soup does not need to be thickened, and there are many ingredients for thickening, most of which are mainly starch.

The soup should be thicker than the soup, and the soup is thickened and not thickened.

140 grams of Songhua eggs (duck eggs), 50 grams of mustard, 50 grams of jellyfish head, 50 grams of tofu 2, seasoning.

2 grams of salt, 1 gram of monosodium glutamate, 5 grams of salad oil, 5 grams of white vinegar, 5 grams of starch (corn), 4 grams of shallots, 3.

Preserved eggs are boiled and cut into petals;

Wash and mince the green onion and set aside;

Shred the tofu, sting, and mustard and blanch them together for later use;

Heat the salad oil in a hot pan, stir-fry the chopped green onion until fragrant, add the clear soup and bring to a boil;

Add preserved egg petals, shredded tofu, shredded sting, and shredded mustard and cook for 5 minutes;

Add salt, monosodium glutamate, and white vinegar to taste, thicken with wet starch, sprinkle with chopped green onions, and serve.

2. Appetizers.

1. Materials. 1 bowl of broth, a small piece of duck blood, half a box of tofu, a small amount of coriander, egg white (1 egg), a small amount of pepper, white vinegar, corn starch, salt.

2. Practice. The duck blood can pass through the water, feel so clean, cut into small cubes.

Cut the tofu into small cubes, shred the coriander, and beat the egg whites.

The broth can be simply made with pork ribs, the ribs are washed, boiled with boiling water and taken out, the water is changed again to boil, the ribs and a small amount of rice wine are added, and the ribs are boiled over high heat and stewed for about 20 minutes.

Bring the stock to a boil, add duck blood and tofu to boil, skim off the foam after boiling, add salt, a small amount of pepper and white vinegar to adjust the taste, stir while pouring in the egg white, add coriander, and thicken the egg mixture. Remove from the pan.

The soup is a thicker soup made of meat, eggs, seafood, milk, vegetables and other raw materials, or by adding an appropriate amount of medicine through decoction or simmering. When making, an appropriate amount of condiments, such as sugar, salt, soy sauce, ginger, chili, pepper or monosodium glutamate, can be added according to the taste and performance of the food. Soup, like hand-ground porridge, can be cooked with food and medicine at the same time, or the medicine can be wrapped in a cloth and cooked with food, and the medicine can also be decocted to extract juice and then cooked with food.

Soup soup is a more commonly used method in dietary therapy and medicinal diet, which is mainly suitable for patients with weak physique, and can have nourishing or moisturizing functions. For example, Shanqing Wang medicine mutton soup can nourish the spleen and kidneys, carp boiled jujube can nourish the spleen and blood, hollyhock egg soup can clear heat and moisten dryness, white fungus soup can nourish the yin of the lungs and stomach, and there are turtle soup, yam fish fillet soup, yam milk meat soup, etc., all have the effect of nourishing and replenishing deficiency.

Soup: Paste-like and jelly-like food made by steaming and other methods. Such as: soup, meat soup, egg custard.

Soup: The juice of a boiled or cooked food that has a lot of juice. Such as: rice soup, ginseng soup, chicken soup, vegetable soup, clear soup.