What is the difference between chicken stock and pork stock in terms of use and pairing?

Directly speaking of the conclusion, the soup is not single, in general, there is no difference between pork bone soup and chicken soup, it is a compound soup. "Soup" is generally added with pork bones-based soup, and because of the cost, the second soup is added. The soup can be divided into two types: thick soup and clear soup, and both are boiled for about 2 hours.

Thick soup, pig mainly with chicken, must be white. Clear soup, chicken and pig, can not be white. — Method — Thick soup (commonly known as white soup, milk soup, broth) 3 kg of pork bones, 2 kg of pork knuckle, 2 kg of pig trotters, 1 kg of chicken rack, 2 kg of whole chicken (there are also ducks) (Ingredients:

200 green onions, 150 grams of ginger, 50 grams of cooking wine, 30 kilograms of water) Note: Bring to a full boil over a high flame so that the soup can emulsify and appear white. If you are not too particular, you can also make a thick soup using minced meat, pork skin, wing tips, chicken bones, chicken feet, lard, and pork bones as raw materials.

This is generally called Eryu. Low cost and wide range of applications. This soup is generally referred to as the soup stock.

4 kg of old hen in clear soup, 1 kg of lean pork, (there are also ducks, chicken fragrant duck fresh, add words to chicken and duck ingredients: green onion 200g, ginger 150g, cooking wine 50g, water 30kg) Note: Heat over low heat to avoid emulsification.

Must be cleared. In addition, there is also a high-grade clear soup, (commonly known as top soup, set soup) to sweep the soup more steps. It is to cut the minced meat (chicken breast or tenderloin) and use the protein to absorb the impurities in the soup.

Usage — Thick soup is currently the most widely used noodle soup, hot pot soup, and many Japanese ramen noodles use thick soup. As mentioned earlier, for cost reasons, the second soup is used. Cooking is also a dish of most soups and water, such as baby cabbage in soup, stewed mushrooms in milk soup, meat skin in soup, shark fin soup (high-grade soup) and so on.

Because cooking is about "making it taste out, and making it tasteless so that it comes in", you can see that most of the side dishes above are light-flavored ingredients. Because of the strong taste, it is also used with other ingredients for multiplication effect. For example, casserole fish head, such as sauerkraut fish.

There are also those that make thickening and collecting juice. For example, mapo tofu, white plate or something. The application of clear soup is relatively simple, clear soup hot pot, or emphasizing the light taste to see the color, such as fried shrimp.

However, even if it is fried shrimp, there are many people who use thick soup now. High-grade clear soup is mainly banquet dishes because of the trouble and high cost of sweeping soup, and because the color is good and transparent, the application is mainly boiled cabbage, chicken bean curd, shark fin and other high-end dishes such as one person and one cup. PS Beef is also made into clear soup, both domestically and internationally.

It stands to reason that the soup should also be swept, but the beef noodle shop does not sweep it. <>

The soup stock used in Beijing home-cooked restaurants is generally not so particular, I have done it in seven or eight large and small restaurants, and the hanging soup stock is generally broken with beef stick bones, the back of the knife, a few whole old chickens, and a few elbows! There are many soups used, such as Sichuan sauerkraut fish, Yangzhou boiled dried shreds, and various mushroom soups! I know a master of Cantonese cuisine in a high-end club, and the cost of a stir-fried spoon of soup he boils is about five yuan, and I didn't ask him what he used to boil it!

Because I was blind when I asked, I can't afford to make Sichuan and Hunan cuisine! The soup stock in the home cooking restaurant is generally recycled 2 or 3 times, and after the first time it is used up, add water and continue to boil, and you can boil another pot of good stock. A bucket of broth can't be kept for too long, especially in the summer, I have to boil a half-person-tall bucket of broth with water every time I get off work, and make sure it's boiling before I get off work!

This way the stock won't go bad! <>

The soup is not single, in general, there is no difference between pork bone soup and chicken soup, it is a compound soup. "Soup" is generally added to talk about the thick soup based on pork bones, because of the cost, the addition is two soups. The soup can be divided into two types: thick soup and clear soup, and both are boiled for about 2 hours.

Thick soup, pig mainly with chicken, must be white. Clear soup, chicken and pig, can not be white.

In addition to boiling the pot under cold water, you also need to add two tablespoons of rice wine to the pot to gradually warm the bones. As the temperature continues to rise, the blood foam and debris in the bones will be boiled out. After boiling the water, blanch the bones for 2 minutes, and then soak the blanched bones in a pot.

The bones are then lowered to a stream of water to clean up the white foam on their surface.

Then prepare a wok in advance, add an appropriate amount of animal oil to the pan, dissolve the oil, add the prepared bones to the pan, and fry the surface of the bones dry. Before the bones are boiled in the soup, they are first fried with animal oil for a short time, so that the boiled bone broth is particularly white in color. Then we need to add an appropriate amount of hot water to the pot to make the bone broth, only then will the nutrients in the bones be set in a good dilution.

After adding boiling water, we need to boil the bones for 5 minutes, and after the color of the bone broth gradually whitens, we need to transfer the bone broth to the rice cooker, and use the rice cooker to cook the bone broth. The bone broth made by a person at home will never add seasonings such as green onions, green onions, and garlic, because it will cause the bone broth to be made, and the taste will be lost.

To switch to the bone broth after the rice cooker, we need to close the lid tightly and connect to start cooking for an hour. After the bone broth is thoroughly cooked, add some red dates and wolfberries to the pot, and simmer for a few more minutes, and then you can start the pot. The bone broth cooked in this way tastes the most delicious, and the best way to ensure the original ecology of the bone broth is to do so, have you learned how to cook the soup like that?

After that, if you are cooking bone broth at home, remember to follow the above process and carry it out step by step. If you want to remove the smell of bone broth, the blanching process is important, and in the case of blanching, you can carry it out in the way I taught you. Remember that in the case of bone broth, you must not add other seasonings, such as ginger, shallots, garlic, star anise, etc., you must not add them.

The taste is different, the materials used are also different, the boiling method is different, the color is different, the soup stock boiled out with the Chong Ban chicken is mostly used to cook noodles or the calendar ruler is used as a soup base for light dishes, and the soup stock boiled out with pork is mostly used for frozen vegetables or marinated, and the nutritional value between the two is also very different.

The food boiled out of these two has different taste, nutrition, taste, color, and time of addition.

Most of the broth made from chicken is used to cook noodles or as a soup base for light dishes, and most of the broth made from pork is used for frozen feasting dishes or marinated. And the two are very different in terms of taste, nutritional value, usage methods, and skills.

The taste is different, the materials used are different, the cooking method is different, the nutrition is different, and the taste is different.

The main ingredient of chicken stock is chicken, and the main ingredient of pork broth is pork.

There is no distinction between pork stock and chicken stock, it is a compound soup.

Chicken bones and pork bones are different in nature.

The main ingredients are different, and the taste varies greatly.

There are differences in nutrients, and so does the taste.

Thick soup, pig mainly with chicken, must be white. Clear soup, chicken and pig, can not be white.

The nutrients are not the same between the two.

There is not much difference, they are all compound soups, and the main ingredients are different.

The things that make up for the two are not the same.

The things they make up are different.