Find out how to make milk broth dashi

Big bones and old ginger are milk soup with high heat, and clear soup with low heat.

1. Bring a pot under cold water to a boil over high heat, reduce the heat to medium heat, and keep it until the soup is boiling, which is smaller than the bubbles during high heat; If you turn to low heat, it becomes a clear soup; In this way, you can cook some chickens, ducks, stick bones, cavity rows, etc. with relatively fine tissues. The prepared milk soup can cook many green vegetables, white and green, and it is very beautiful. It can also be used to adjust dumplings and material-sensitive bun fillings, but it can't highlight its milk cover dust white characteristics, but it adds a mellow taste to the food.

2. When cooking, if you use green onions, ginger and garlic to cook in a pot, fry the fragrance, add water, and the soup will quickly turn milky white. If you want the milk soup to have no smell of onion and garlic, use less or no two ingredients, and split them into other seasonings.

3. Fry the raw materials directly in oil, slightly browned on both sides, and then add cold water, and the soup will become milky white.

There are many kinds of stock, and the ingredients added to make each stock are different, but there is one ingredient that is certain, that is, bones, and to make beef stock, you need to add beef bones, and lamb bones are added to the soup stock, and the corresponding soup stock will taste clear when the corresponding ingredients are added: after adding enough water and raw materials to the bucket pot, boil over high heat, change to low heat and simmer for four hours (the soup noodles remain in a state of seeming to be open but not open). Remove the oil slick and bottom residue, bring to a boil again, add raw chicken thigh puree and chicken breast (add water to make a paste), and use.

There are three types of <> stock: clear soup, milk soup, and hair soup. You can also make delicious dashi at home. The clear soup of Shandong cuisine here, after many times of "clear whistle" production, clear and mellow fragrance, refreshing people's hearts, can turn the ingredients into magic, the most famous soup is a lot of things, chicken, pork knuckle, pork belly, ham, barrel bones, chicken feet, etc., this is very time-consuming and material-intensive, generally a pot of soup to boil for about three days, after boiling is put into the freezer to freeze, when to take it out, use how much to take how much.

Don't put other seasonings, bring to a boil on high heat and turn to low heat, remove the dough twice in the middle, and boil for 4 hours to remove the residue, then the clear broth is ready. After cooling, put it in the refrigerator, if the amount is small, you can boil it twice in the middle, and use the remaining fifth of the stock to replace the water with the right stock, which can add a lot of color to the dish, so it is a very practical kitchen must-have. It takes time to boil the broth, you can boil a large pot at a time, and then store it in a plastic bag, it can be stored for 3 days when refrigerated, and it can be stored for 3 months when frozen, and it can be taken out and thawed before use.

Pour 4000 grams of water on the soup pot, put in the ingredients, add all the seasonings, boil over high heat, boil on medium heat for 2 hours, filter out the soup and pour it into another pot, then add 3000 grams of water to boil over high heat, turn to medium heat and cook for an hour, filter out the soup and mix it with the first soup, and put it on the fire to boil the soup again The principle of boiling the stock again is to put the raw materials rich in protein, fat and umami such as chicken, duck, pig (ribs, bones, legs, elbows), scallops, beef and other raw materials rich in protein, fat and umami in water for a long time to boil and boil, so that the ingredients contained in it are dissolved in boiling water.

Bring the pot under cold water to a boil over high heat, 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, add water at the same temperature when the water in the soup pot is not enough, keep the soup pot boiling, and keep boiling the soup to be white.

Prepare pork bones, chicken racks, ginger slices. Boil the pork ribs and chicken racks, add a large pot of water, put the ribs and chicken racks in the boiling water with cold water, and then put in the ginger slices to remove the smell, and it's good. After the fire boils, turn to medium heat and keep the soup in a "big boiling" state, about 40-60 minutes, a large pot of thick soup can be boiled white.

The first is the choice of materials, you can choose pig bones and chicken racks to boil soup, pig bones are milky white soup **, and chicken racks are for the soup to taste fresher, people often say "no chicken is not fresh" is this truth.

Milk soup is a milky white soup. It is made from boiled chicken, duck, meat, and ham, and is a very versatile style that uses this soup from light meals, a la carte sales, to banquet dishes. The quality of milk soup can be high or low.

The general cooking method is: wash the fresh soup, chicken, duck, pork knuckle, etc., and put it in the pot at night, and beat off the foam at any time with a small eye soup spoon until the soup is foamed and clean. Once the soup is fully boiled, turn down the heat to keep the soup boiling in the pot until the soup is white.

The cooking milk soup should not be too light, the fire power is insufficient, the concentration of the soup will not meet the requirements, the color will not be milky white, the viscosity is also small, the soup taste is not beautiful, and the characteristics of the milk soup will be lost. All kinds of high-end and low-level dishes such as roasting, grilling, grilling, and slipping all use this milk soup. The general time of cooking milk soup is from hours to 10 hours, and the quality of the soup is only the amount of soup ingredients, and the cooking method is the same.

After the milk soup is boiled, the remaining soup is filtered, and then boiled in cold water, this kind of soup is of inferior quality, but it also has a certain use value, and is usually called hair soup in the kitchen.

Recipe for milk soup. Ingredients: Old hens.

Only, the old she-duck.

Only, pork knuckle. Only, pork belly 1

pcs, pork stick bones.

Gram. Wine. Gram. 20 grams of ginger. Scallions.

Gram. Production process:

1. Rub and wash the pork belly several times, blanch it, and then scrape it clean;

2. Scrape and clean the pork knuckle; Chickens, ducks, and stick bones are dismantled and cleaned, and blanched in a pot of boiling water to remove the smell of blood;

2. Remove and rinse, put it in a large aluminum pot, mix with water, boil with a strong fire, and skim off the foam;

3. Add ginger (pat broken), green onion (tie knot), jujube cooking wine;

4. Cover the long bend dough and boil it over a strong fire until the soup is milky white and delicious, and it becomes milk soup.

Dashi (fresh soup) is generally divided into three categories: hair soup, milk soup, and clear soup1.

Mao soup is widely used in ordinary cooking, and it is often boiled continuously in the kitchen to continuously take and replenish water.

Raw materials: chicken bones, duck bones, pork bones, minced meat, pork skin, etc., no special requirements.

Heat: Bring cold water to a boil, remove foam, add green onion and ginger wine, and simmer for a few hours.

Soup yield: 3-5 times of raw materials.

2. Milk soup. Raw materials: chicken, duck, pork bones, pig feet, pork knuckles and other raw materials that are easy to make soup white (fatty acid).

Heat: The raw materials are scalded with boiling water. Put cold water and bring to a boil, remove foam, add green onion and ginger wine, and simmer until the soup is thick and milky white. Soup yield: 1-2 times of raw materials.

3. Clear soup. There are two types of consommé: regular consommé and refined consommé.

1) Ordinary consommé:

Ingredients: Old hen (naturally free-range old hen), with some lean pork.

Heat: The raw materials are scalded with boiling water. Put cold water and bring to a boil, remove the foam, add the green onion and ginger wine, then change the heat to low, keep the soup noodles slightly open, and turn over the small blisters. If the fire is too small, it will be boiled into a white milk soup, and if the fire is too small, the fresh fragrance will not be strong.

This soup is as white as milk, such as pie fresh and fragrant, mostly used in the production of high-grade milk soup dishes, such as milk soup vegetarian stew, Naqi milk soup fish maw, milk soup abalone, white sauce cabbage and so on.

Soup stock is generally divided into three categories: hair soup, milk soup, and clear soup. Milk soup generally uses chicken, duck, pork bones, pig trotters, pork knuckles, pork belly and other raw materials that are easy to make the soup color wide letter white (fatty acid), boil the water first over the ruler, put cold water and boil, remove foam, put in green onions, ginger, wine Ling, simmer until the soup is thick and milky white.

The taste of Chinese milk soup:

The ingredients for this umami Chinese milk soup:

Ingredients: 5000 grams of fresh old hens, 5000 grams of fresh duck (to the tip of the duck), 5000 grams of pork knuckle, 5000 grams of pork belly (2000 grams of pork stick bones, 1000 grams of chicken feet, 3000 grams of pork belly with skin, 1000 grams of pig trotters).

Seasoning: green onion, ginger, cooking wine, pepper, refined salt, 40 kg of water (hair soup).

Features of Chinese milk soup:

The soup is white, thick as milk, rich in meat aroma, fresh and mellow.

Teach you how to make Chinese milk soup and how to make Chinese milk soup.

Split the net hen from the back to remove the internal organs and remove the tip (tail); The duck splits from the back; Pork knuckle to knife (bone smashed). Wash the main ingredients, stack them in a stainless steel barrel (put the bone-side side down), add an appropriate amount of green onions, ginger, cooking wine, and pepper, pour water into it and boil, clean the blood foam, cover it, and boil it over a strong fire. When the main ingredient is rake and the soup is thick and white, take out the main ingredients and sundries, add an appropriate amount of salt to the soup, filter it with a gauze basket, and set aside.

After making, 30 kg of milk soup can be raised.

Chinese milk soup with recipe:

1.Materials. Slaughter 1 hen (about 1000 grams), 1500 grams of pork knuckle (with bones), 500 grams of pork ribs, and 5000 grams of water.

2.Materials. 1 net hen (about 750 grams), 1 pork knuckle (about 750 grams), 2000 grams of pig trotters, 5000 grams of water.