How to hang the soup, what materials should be used for 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.

In this way, the fine dregs in the soup are adsorbed by the minced chicken, bonded together, and floated out of the soup noodles; After removing from the fire, skim it with a spoon and let it cool to become a soup that is as clear as water, with an abnormal umami taste and rich in nutrients.

Ingredients and methods of several hanging fresh soups:

Vegetarian hanging soup: You can use mushroom feet, soybean sprouts, bamboo shoots, bamboo shoots (wrapped in gauze), flat tips, add more than twice the water, add a little green onion and ginger after boiling, skim off the foam after boiling, and cook over low heat for about 1 hour.

Meat soup: You can use chicken shells, duck heads and feet, pig bones, ham skin bones, etc., add more than 5 times of water and a little green onion ginger and rice wine, skim off the foam after boiling, and turn to low heat to cook for about 3 hours.

Yellow eel bone hanging soup: wash the back of the eel, wrap it in gauze and put it in the pot, add water (500 grams of eel bones plus 1500 grams of water), green onion ginger, rice wine, skim off the foam after boiling, turn to low heat and cook for about 1 hour, filter.

Hanging soup: Wash the meander, wrap it in gauze and put it in the pot, add water (500 grams of 1500 grams of water) green onions, ginger and rice wine, skim off the foam after boiling, and cook for about 30 minutes.

"Scraps" are often waste, turning waste into treasure, turning "decay" into "magic", its joy is harmonious, its interest is strong, and it is worth a "hanging".

Related: Tips for making soup at home.

Freshen the soup: It is best to use cold water to boil the soup. If you pour hot water into the pot at the beginning, the surface of the meat is suddenly exposed to high temperatures, and the outer protein layer of the meat will immediately solidify, so that the inner and outer layers of protein cannot fully dissolve into the soup. In addition, do not put salt too early in the soup, salt will make the water contained in the meat run out quickly, and it will also speed up the coagulation of protein, affecting the umami of the soup; Soy sauce should not be added early, and condiments such as green onions, ginger and wine should not be put too much, otherwise it will affect the umami of the soup itself.

The soup becomes clear: If you want the soup to be clear and not turbid, you must use a slight fire to make the soup only boil and not boil. Because of the big boiling, the protein molecules in the soup will coagulate into many white particles, and the soup will naturally be cloudy.

Thickening the soup: In the absence of fresh soup, to thicken the soup, one is to hook a thin thick thickener in the soup to increase the thickness of the soup; The second is to add oil to mix the oil with the soup to form a turbidity. The method is to heat the oil first, flush down the soup, cover the pot tightly and burn it with a strong fire, and after a while, the soup will become thicker.

The soup becomes lighter: as long as the flour or rice is sewn into a small cloth bag and put into the soup to cook together, the salt will be absorbed into it, and the soup will naturally become lighter; You can also add a washed raw potato and cook for 5 minutes to make the soup lighter.

"Hanging Soup" is a soup dish, the main ingredients are big bones, old hens, ducks, ham, pork, pork skin, elbow handles, backbones, etc.

It is made for cooking. Pour water into the container, add large bones, fresh old hens, ducks, ham, pork, pig skins, elbow handles, backbones, etc., and boil nutrients and spices over medium and low heat to precipitate out the soup and make the soup rich and fragrant. Generally, it is not used directly.

If you want to make the soup, you must first buy the ingredients, if you are calling it bone broth, you can buy some ribs first, and then use the pressure cooker to stew him, you must put some small seasonings, but not too strong.

Southerners call boiling soup hanging soup, which is actually to use some, lamb bones, beef bones, chicken bones or pig bones to make some delicious soup.

When we want to hang the soup, add some bone broth. For example, chicken bones, big bones, and chicken broth can be boiled together.

This is, of course, after the fire is boiled, change to a low heat, and it will take about three hours.

There are many ways to adjust the warehouse, you can use low heat to simmer, eh, my pressure cooker simmer, well, soup pot boiling.

This seems to require real materials, and your materials must be good.

Preparation materials: cooking wine, beef or pork bones, whole chicken or chicken rack production steps:

1. Chicken bones, pig bones.

2. Make your own cooking wine.

3. Blanch the chicken bones and pork bones in a pot under cold water. At the same time another pot (preferably a casserole)**.

4. Rinse with warm water after removal.

5. Put the chicken bones and pork bones into the pot. Add cooking wine to taste. Once the water is boiling, reduce the heat to low. Hang for about 3 hours.

hours skimming off the appearance of the oil slick.

hours, filter with a strainer.

Fresh soup is made by "hanging", that is, extracting umami from some "scraps" that are said to be "tasteless to eat, and it is a pity to discard them" and are not valued, and make "dashi". 1. How to choose raw materials for hanging soup Modern food research points out that the main components of umami are amino acids, amino acid amides, peptides, nucleotides and other substances, which generally exist in fresh protein and other rich animal and plant raw materials. For example, chicken, duck, lean pork, pigeons, beef, ham, etc. mainly contain amino acids, amides, peptides, and nucleotides; Fish also contains these ingredients, but it also contains trimethylamine oxide, which is delicious.

Shellfish are particularly rich in succinate acid, so the taste is very fresh. Shiitake mushrooms and mushrooms contain more 5-guanylate, which is delicious in taste; The bamboo shoots, flat tips, and bean sprouts contain aspartic acid, and the taste is also delicious, which are all common raw materials for hanging fresh soup. 2. How to "make it flavorful" After the raw materials of the hanging soup are selected, the umami and other nutrients in the raw materials are extracted into the soup, which is the ultimate goal of hanging fresh soup.

The structure of plant-based raw materials is simple, and the umami components are easier to come out; However, due to the complex structure of animal raw materials, it is not easy to come out of nutrients such as umami, so it is more difficult to make soup. To try to "make it out", we must pay attention to the following points: 1. The raw materials should be heated in a pot under cold water and gradually heated, which is conducive to the dissolution of umami substances.

2. Strictly control the heat. The hanging consommé should be made with controlled fire, so that the water surface is crab eyes, and it is not heated for a long time. 3. When making soup, you should add enough water at one time, and no more water should be added halfway.

4. Do not put salt in the soup first, so as not to affect the freshness of the soup and make the soup gray. 5. In order to make the steam clearer and fresher, you can add the chicken (or minced meat) soaked in green onion and ginger juice on the basis of the clear soup to make the soup clearer and fresher. 6. The soup should be covered, and the soup should be covered and kept warm.

This is conducive to the continuous dissolution of the umami substances of the raw materials, and prevents the crystallization and precipitation of the protein in the soup, so as to ensure the quality of the soup so that it can be used for cooking at any time.

You can just like the hanging soup.

Remove the fresh chicken and mince it for later use.

After boiling the milk broth, put the minced chicken into the milk broth, heat it over medium heat, and stir gently to gradually clear the milk broth, and finally strain out the meat residue to get a clear stock.

1. Skim off the oil on the surface of the broth;

2. Chop the chicken breast into minced pieces;

3. Put the minced meat in a bowl and grasp it with your hands until it is sticky;

4. Put the broth into the pot, turn on medium and low heat, boil the minced soup, and add the minced chicken in a scattered manner;

5. Stir constantly with a spoon;

6. After the soup is boiled, the minced meat will become a cloud flocculent, in fact, the minced meat has already adsorbed the suspended particles of the soup, and the chicken itself has also dispersed the flavor into the soup;

7. Put away the fire and filter the meat residue through a fine mesh sieve;

8. Filter the soup again with a coffee filter paper, if it is not clear enough, you can use egg white to hang again, the method is the same as above.

Tips. 1. The chicken breast used in the hanging soup should be fresh, and the fresh meat is more sticky;

Second, the soup with egg white is generally used for fine hanging, when the soup is more and turbid, use chicken putty to hang;

3. Hanging soup is generally used with cabbage, baby cabbage, bean sprouts or asparagus, etc.;

Fourth, after hanging the soup, blanch the vegetables, to wash the pot, there can be no oil star, as soon as the finished product has an oil star, the image of the whole soup is ruined, and the original meaning of the hanging soup is subverted.

"Hanging Soup" is a soup dish, the main ingredients are big bones, old hens, ducks, ham, pork, pork skin, elbow handles, 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.

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.