How to make stock, how to make stock

White soup on high heat and clear soup on low heat.

Prepare a large pot, pork bones (must bring meat) under cold water to boil over high heat and skim off the foam, the previous treatment is the same as the ordinary treatment, and the details are not much described. The point is, skim off the foam and continue to boil over high heat without covering. At the same time, boil a pot of boiling water on the side, and add water of the same temperature when there is not enough water in the soup pot to keep the soup pot boiling.

After enough time (don't ask me the specific time, it depends on how much fire you have on the stove, how much meat is in the pork bones, and how much bone marrow you have) the soup will be white, and you can use salt to taste or use it directly.

Material excavation dust.

600 grams of pork bones, 3 liters of water, 1 tablespoon of rice wine, 1 tablespoon of white vinegar.

Method. Put the big bones in cold water and let them go, and after the water boils, remove the debris and pour out the blood.

Add new cold water to bring to a boil, add wine and white vinegar, turn to low heat and simmer for 3 hours.

Remove the large bones and filter off the bone marrow to leave the broth.

The soup stock is a clear soup made from old hens, chicken bones, pigeon, pork bones, scallops, rock sugar, white peppercorns, longan meat, ginger, etc.

Mao soup is used in a large number of ordinary cooking, all of which are continuously boiled and continuously replenished with water.

The raw materials are chicken bones, duck bones, pork bones, minced meat, pork skin, etc. Bring cold water to a boil, remove foam, add green onion and ginger wine, and simmer for a few hours.

Milk soup. 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.

Broth. Clear soup is divided into ordinary clear soup and refined clear soup.

1 Ordinary clear soup: choose old hens, with some lean pork, blanch with boiling water and put cold water to boil, remove foam, add green onion and ginger wine, and then change the heat to keep the soup slightly open, turning 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".

The soup made in this way is the best in the soup, like white water but clear and fragrant, often used in the production of high-end dishes, representative dishes: boiling water cabbage.

20 grams of Sichuan peppercorns, 5 grams of Sannai, 5 grams of licorice, 5 grams of cumin, 10 grams of tangerine peel, 15 grams of cinnamon, 5 grams of grass fruit, 5 grams of cloves.

10 grams of ginger and 15 grams of green onions.

b.Ingredients: 1 kg of butter, 20 grams of star anise, 500 grams of raw chives, 100 grams of black black bean sauce, 100 grams of black black bean sauce.

c.Ingredients: 25,000 grams of beef, 10,000 grams of beef hind leg bones, 2,000 grams of carrots, 2,000 grams of white radish, 1,500 grams of onions.

500 grams of tomatoes, 100 kg of water.

d.Seasoning: 1200 grams of liquor, half a bottle of soy sauce, 100 grams of chicken essence powder, 200 grams of sugar, 100 grams of salt

The process of making beef stock.

1.Wrap the A material in a cloth bag to make a halogen bag.

2.Cut the green onion into sections and cut the beef into 5x3 cm cubes.

3.Boil the beef and bones in boiling water for 2 minutes.

4.Put the butter in a hot pan, fry slowly over low heat until golden brown, and remove the oil residue.

5.Add star anise and green onion to stir-fry until fragrant, add black black bean sauce and black bean sauce and cook for five minutes. Parsley wheel.

6.Boil 100 kg of water +1, + brine bun, +5. Bring the seasoning to a boil to remove impurities and foam, cover the pot and cook for an hour and a half.

7.Scoop up the beef, cook for another 30 minutes, scoop up all the spices, weigh whether it is enough for 100 kilograms, not enough to add water to make up.

8.Cook for another 10 minutes, strained to complete the beef stock.

Material. 600 grams of pork bones, 3 liters of water, 1 tablespoon of rice wine, 1 tablespoon of white vinegar.

Method. The large bones are placed in cold water, and after the water boils, the debris is removed and the blood is discarded.

Add new cold water to bring to a boil, add wine and white vinegar, turn to low heat and simmer for 3 hours.

Remove the large bones and filter off the bone marrow to leave the broth.

Summary. This is the step of refining the stock:

1. After making boiling water, boil the fire, put in the bones and cook for two or three minutes to boil the blood out. Then remove the bones and rinse thoroughly.

2. Re-connect the water, put in the bones, in order to maintain the original flavor, I only put two slices of ginger to remove the fish. After boiling over medium heat, then sweep off the floating powder, then turn to low heat and simmer for two to two and a half hours, then turn to medium-low heat and keep the soup boiling slightly for 20 minutes, so that the soup will be whiter.

3. After the soup is completely cool, remove the bones.

4. Put a fresh-keeping bag on a bowl or plastic box.

5. Strain the soup.

6. After filtering out the meat scraps and impurities, put the soup into a fresh-keeping bag wrapped in a bowl, and pour just the amount into each bag is just the amount needed to make soup each time. Buckle the bag.

7. Put it in the refrigerator with the bowl and freeze it. This ensures that the bag will not be deformed by the soup and will not be forced to break.

8. When using, take out the broth ice, put it directly into the pot and boil it to melt and use it. Refined dashi: Speaking of this dashi, it is very particular, dashi is a soup that will become a paste when frozen.

Stock is an indispensable thing for cooking, and it is probably a place where water can be used, but if you use stock instead, the dish will be much more delicious.

How the dashi stock is made.

Pro-broth, also known as fresh soup, can generally be divided into three categories: hair soup, milk soup and clear soup, which are widely used in ordinary cooking, often continuously boiled, and then replenished after use. The raw materials are mostly chicken bones, pork bones, duck bones, minced meat, pork skin, etc., first boiled in cold water, then foamed, and then put in green onions, ginger, wine, and simmer for a few hours.

This is the step of refining broth: 1. After making boiling water, boil the fire, put in the bones and cook for two or three minutes, and boil the blood powder. Then remove the bones and rinse thoroughly.

2. Re-connect the water, put in the bones, in order to maintain the original flavor, I only put two slices of ginger to remove the fish. After boiling over medium heat, then sweep off the floating powder, then turn to low heat and simmer for two to two and a half hours, then turn to medium-low heat and keep the soup boiling slightly for 20 minutes, so that the soup will be whiter. 3. After the soup is completely cool, remove the bones.

4. Put a fresh-keeping bag on a bowl or plastic box. 5. Strain the soup. 6. After filtering out the meat scraps and impurities, put the soup into a fresh-keeping bag wrapped in a bowl, and pour just the amount into each bag is just the amount needed to make soup each time.

Buckle the bag. 7. Put it in the refrigerator with the bowl and freeze it. This ensures that the bag will not be deformed by the soup and will not be forced to break.

8. When using, take out the broth ice, put it directly into the pot and boil it to melt and use it. Refined dashi: Speaking of this dashi, it is very particular, dashi is a soup that will become a paste when frozen.

Stock is an indispensable thing for cooking, and it is probably a place where water can be used, but if you use stock instead, the dish will be much more delicious.