How is the stock made? How is dashi made?

Click on the link below to view the ** explained. on my space.

Speaking of this dashi, it's very particular. Although dashi is a common auxiliary ingredient in cooking, it is also an essential ingredient for cooking. It's probably a place where you can use water, but if you use stock 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 even more necessary to use broth to bring out the umami! In the pure milky soup, there is a quiet essence of a variety of ingredients, which can only be completely released at a critical moment, worthy of a master of turning decay into magic :)

I didn't have time a while ago, so I used concentrated chicken soup or concentrated pork bone broth. This time, I finally boiled the pot, and I froze it in the refrigerator in small boxes, and I took it as I go. If you don't have time to make soup, just take out a packet and put some vegetables in it after heating, and it will be a good soup.

Ingredients: pork stick bones, chicken bones, pig skin.

Method: 1. When buying pork stick bones, it is best to ask the master to chop them open, so that the nutrients in the bone and bone marrow can be quickly integrated into the soup; Remove the remaining pig hair from the skin and remove the excess fat slices on the inside.

2. Rinse the pork bones, chicken bones and pork skin, put them in a large soup pot, and then add enough cold water, the amount of water is subject to the complete submersion of the raw materials.

3. Bring the water to a boil over high heat, during which there will be miscellaneous foam formed by minced meat and blood water floating on the soup noodles. For a few minutes, remove all the ingredients from the pot and drain (I rinsed it with warm water) and discard the soup from the pot.

4. Put the raw materials into the casserole (if you continue to use the original pot, you need to pour out the previous soup and scrub the pot clean), add a sufficient amount of water (it is best not to add water in the middle, if the calculation error really needs to be added, boiling water should be added, so as not to reduce the quality of the soup stock due to temperature inconsistency), boil the cold water in the soup pot over high heat, and then turn to low heat to keep the soup noodles slightly boiling.

5. Slowly, a small amount of blood foam and fat will continue to surface in the soup noodles, and you should keep skimming it out with a soup spoon until there is no more blood foam. After about two hours, a pot of milky white stock is ready.

6. Strain out the broth with a bean cloth or a fine strainer, then put it in a small box to cool, and then put it in the refrigerator to freeze it (don't do too much at a time, generally store it for about 15 days).

It's the secret of a master cook**.

Kitchen Talk Story.

Add ham, minced chicken, dried shiitake mushrooms and other umami ingredients to the boiled stock and heat it for a few hours over a slight fire to serve the soup, but there are some special ingredients in the restaurant, which are generally not needed at home, so I won't say much.

The purpose of adding minced chicken is to absorb the impurities in the soup, so that after boiling, it will be removed with a net fence to make the soup very clear.

With such a soup, why worry about not being able to make fragrant meals......

Use fresh pork bones, remove the residual meat on it, knock open the bone tube, first cook over high heat for ten minutes, and then use slow heat to praise again, without putting any seasoning.

The soup is made with raw materials such as pork bones, chicken bones, duck racks, and minced meat, but nowadays it is generally made with thick soup treasures, which is very convenient.

Big bone soup base.

Ingredients: 1 pork bone, 1 chicken bone, 5000 water, 1 onion, 1 carrot, 1 ginger, 2 green onions, 1 2 cups of rice wine.

Method 1Put the pork bones and chicken bones into boiling water and blanch, then pick them up and wash them for later use.

2.Take the soup pot, pour in the water, then add method 1 and other ingredients and seasonings, and boil over high heat until boiling, then change to low heat and boil for 3 hours, turn off the heat and filter it through a strainer.

The dashi stock is made by adding water to the umami-rich ingredients. The protein, amino acids, fats and other substances in the food are fully dissolved in the water to produce umami and fragrance. The soup is made with ingredients with a high fat content, and the soup is milky white on high heat.

The broth made from pork bones is very delicious when used to cook wontons and porridge to make soup, and it is very convenient to boil a pot of soup when you are free to clarify it and put it in the refrigerator or freeze it, so it is very convenient to eat and take it at any time.

Two or three pork stick bones.

Green onions, ginger to taste.

Cooking wine, salt to taste.

Preparation of pork bone broth.

Wash the pork bones in a pot under cold water, boil until boiling foam, turn off the heat, pour the water from the pot, and then wash the pork bones with warm water.

After washing the pot, re-fill the water, put in the stick bones that have been washed after taking water, add two or three slices of ginger, a green onion knot and an appropriate amount of cooking wine, and the water should be added enough at one time, 4 to 5 cm higher than the pork bones, because the water will evaporate and become less during the boiling process.

Bring to a boil on high heat, change to medium and low heat and keep boiling slightly, and if there is foam in the process, you can skim it.

Boil until the soup is less, the soup is white, and the pork bones are crispy, then add salt to taste and turn off the heat.

Strain the chopped green onion and ginger bones through a strainer.

Put it in a crisper box, put it in the refrigerator after cooling, refrigerate it for two or three days, freeze it for a week or two to eat, and cook porridge and soup under the wontons are particularly good.

Tip 1: Refrigerator freezer storage can be sealed fresh-keeping box, in order to save storage space, you can also use sealed fresh-keeping bags to freeze after packing, take out and heat directly with a pot when eating.

2. Pork bone broth can be used to cook tonkotsu ramen, hot soup noodles, Yangchun noodles, large and small wontons, boil vegetable porridge, cook soup, and add a little stock when stir-frying, the taste is also very delicious, it is simply versatile.

3. It is best to use pork stick bones to boil the soup, the soup boiled out is more fragrant, and there is no stick bone with cavity bones, but the taste is almost bad, if it is greasy, you can skim off the solidified slick oil after the soup is cooled.