Questions about cooking What is soup served?

Serve in the soup with Chinese cabbage.

A tael of pork. Rinse. Chop into foam. Add 1 teaspoon light soy sauce and 1/2 teaspoon marinate in oil (for any time).

Wash the Chinese cabbage one pound. Cut into the shape you like to eat.

Heat two tablespoons of oil in a pan ,,, heat. Add three peeled garlic and two slices of ginger and stir-fry until fragrant.

Put the pork foam in and fry it until it changes color, and then put the Chinese cabbage in and fry it together. Stir-fry for two minutes and add water to cover the noodles. Add two teaspoons of chicken broth mix.

Cook on high heat for 10 minutes until the juice is reduced. Add salt (to taste).Served.

Hey. I like to add pepper and cook it together.

Spinach in soup Ingredients: spinach, garlic cloves, pine eggs, bone broth.

Method: 1. Wash the spinach and set aside.

2. Cut the pine eggs and garlic cloves into small cubes for later use.

3. Put the oil in the pot, after the oil is hot, fry the garlic cloves to the fragrance and pick up the garlic cloves for later use.

4. Pour the spinach into the oil that has just been stir-fried with garlic and stir-fry, and when the spinach is soft, it can be put on a plate.

5. Pour a little bone broth into the pot, pour the diced eggs and garlic cloves into the soup and boil for a while.

6. Pour the boiled soup over the spinach on a plate. It's also very simple.

One of the bean sprouts on the soup.

Ingredients: One pound of bean sprouts, wash and set aside.

Make the soup first. Ingredients for making soup: an appropriate amount of water, lean meat, shrimp skin, salted egg and preserved egg, salt, sugar, and soy sauce.

Method: First boil an appropriate amount of water in the pot, then put all the ingredients for making the soup in the water, when the water boils again, put the bean seedlings in the soup, and wait for the soup to boil again, and the bean seedlings can be served after cooking.

Note: The bean sprouts should not be too long when cooked in the soup, otherwise the nutrients of the bean sprouts will be lost when cooked, and the taste will deteriorate.

On the soup bean sprouts two.

Take the tender tips of the bean sprouts, slice the chicken leg mushrooms, cut the red bell peppers into diamond shapes, and blanch them together with boiling water; Put the stock in the casserole and put it down.

Boil all the ingredients, sprinkle a little shredded ginger after seasoning, and finally add an appropriate amount of sesame oil.

It's about putting the soup on the table.

How to make the soup:

19 catties of lean meat, 8 catties of old chicken, 3 catties of skinless raw ham, and 42 catties of water.

Then boil it over slow heat to make a soup of about 30 catties.

Key ingredients for soup: lean meat, old chicken, ham.

Soup is not the same as dashi.

1.Shangtang is a seasoning and can be understood as ancient monosodium glutamate.

2.Stock is a kind of auxiliary raw material commonly used in cooking, in the past, it usually refers to chicken soup, after a long time of boiling, the soup is left, used to cook other dishes, in the cooking process instead of water, added to the dish or soup, the purpose is to enhance the freshness, make the taste more intense.

Generally, chicken or pork bones are made by adding water and simmering for more than 8 hours.

They are all made of pork bone broth or chicken pitch soup.

Detailed introduction to the practice of making soup soup Cuisine and efficacy: Other countries Home Cooking Recipes Recipes for Strengthening Deficiency and Nourishing the Body Appetizing Recipes for Strengthening the Spleen and Preparing for Malnutrition Recipes.

Taste: Original Flavor Craft: Ingredients for boiling soup soup: Ingredients: 300 grams of chicken, 300 grams of pork ribs (large chops), 50 grams of celery, 200 grams of white radish.

Seasoning: 5 grams of salt to teach you how to make soup soup, how to make soup soup to be delicious 1Blanch the chicken bones and pork ribs and wash them for later use.

2.Wash the celery and white radish and cut them into cubes, throw them into a soup pot with the ingredients in Method 1, add water until they are full, turn to low heat and simmer for about 3 hours.

3.After simmering, remove all the ingredients and surface foam from the pot, and then add salt to taste slightly. Tips for making dashi soup:

There are many variations in the ingredients of the stewed broth, which can be chosen according to each person's taste, for example, old hen, red meat, large bones, etc., and Jinhua ham can also be used for a little more advanced, but the cost will be slightly higher. Tip - Food Restraint:

White radish: White radish should not be eaten with ginseng and American ginseng.

An auxiliary ingredient commonly used in cooking, in the past, usually refers to chicken soup, after a long time of boiling, the soup is left, used to cook other dishes, in the cooking process instead of water, added to the dish or soup, the purpose is to improve the freshness, make the taste more intense; According to different dishes, the raw materials used in the soup are also different, there are chicken soup, beef soup, fresh fish soup (milk white soup) several categories, due to the acceleration of the pace of modern people's life, there is no time to fully boil the stock, so there is also a method of using chicken essence and warm water, you can also directly buy instant soup packets or soup treasure and other instant products instead of stock seasoning. It can also play a role in improving freshness.

The soup that has been stewed with pork ribs or chicken or duck is also called dashi.

Watch your mother make soup made from bones.

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

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

Soup yield: 1-2 times of raw materials.

2) Refined consommé.

Upper soup, top soup, single hanging soup, double hanging soup).

Take the ordinary clear broth and strain it with gauze.

Chop the chicken into minced meat, soak in green onion, ginger wine and water for a while.

Add the minced chicken to the broth 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, the minced chicken is removed. This refining process is called:"Hanging soup"。The consommé that has been refined twice is called"Double hanging soup"。

Clear soup is the most difficult soup to make and the best quality soup. Clear and fresh. It is often used in shark fin, sea cucumber or high-end fresh soups.

Soup dishes refer to dishes that have both soup and vegetables, and soup dishes are very suitable for **, drink soup first and then eat vegetables.

In the past, soup stock usually referred to chicken soup, and after a long period of boiling, the soup was left behind to replace water in the cooking process, and it is a common auxiliary ingredient in cooking.

Basic introduction] Soup stock is a kind of auxiliary raw material commonly used in cooking, and where water needs to be added when cooking, the soup stock will be more delicious and fragrant. I remember a saying in the cooking class that the teacher taught about making broth: "No chicken is not fragrant, no duck is not fresh, no skin is not thick, and no belly is not white." ”

Dashi is an indispensable thing for cooking, and it is probably a place where water can be used, but if you use dashi instead, the dish will be much more delicious. For example, the roasted bran needs to be boiled in water, and if it is boiled in stock, the umami will penetrate into the roasted bran; And the shark fin, abalone and the like, are not very fresh themselves, so it is necessary to use the broth to draw out the umami, which is called hanging fresh. The production of soup stock varies among the people, and the best may be the old chicken and soft-shelled turtle stewed; Worse, stew with chicken shells and meat bones.

The worst, and also the most used in folk restaurants, is to use pig water and pig blood mixed stew, it is said that the taste is quite fresh, but I always think that the fresh method is the freshness of the tiger and wolf, just like the extremely weak people with the most tonic medicine, for the law does not take.

The broth is a clear soup made of old hens, chicken bones, pigeon, pork bones, conpoy, rock sugar, white peppercorns, longan meat, ginger, etc. as the main materials.