Do I have to use purified water to make broth?

You don't have to use pure water, as long as it's clean water. Water is not only the solvent of fresh food, but also the medium of food heat transfer. Changes in water temperature and dosage have a direct impact on the nutrition and flavor of the soup.

The amount of water used is generally 3 times the weight of the main food in the soup, and the food should be heated together with the cold water. If you pour hot water or boiling water into the pot at the beginning, the surface of the meat will suddenly be exposed to high temperatures, and the outer protein will immediately solidify, so that the inner protein cannot fully dissolve into the soup. In addition, if the soup is boiled halfway to the pot.

Cold water, protein can not be fully dissolved into the soup, the taste of the soup will be affected, not delicious enough, and the color of the soup is not clear enough.

It is not necessary to use pure water to make broth, as long as the tap water at home is clean, it can be used to make broth, and there is no problem at all.

If it is said that boiling soup depends on what kind of soup is boiled, it does not necessarily need pure water and tap water, there is no absolute.

To make broth, you can use purified water or tap water, because tap water contains minerals, which are more abundant and more nutritious.

You don't need to use pure water to make the broth, as long as it is clean water, there is nothing special about it.

It is better to use ordinary water or mineral water as a stock, and it is more delicious to use it for a longer time.

Hello! When boiling the broth, you can use tap water or purified water, depending on your personal preference. The effect is the same.

Not necessarily, when I am happy, you can also use ordinary water, mineral water, or pure water, and it is no problem to choose the type of water according to your needs.

I don't think so, some people say that pure water is too pure and lacks trace elements.

It is also possible to boil dashi with clear spring water, but it was not used when there was no pure water in the past. Clear spring water.

White soup on high heat and clear soup on low heat.

Prepare a large pot, pork bones (must bring meat) under cold water to boil over high heat and skim off the foam, the previous treatment is the same as the ordinary treatment, and the details are not much described. The point is, 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, and add water of the same temperature when there is not enough water in the soup pot to keep the soup pot boiling.

After enough time (don't ask me the specific time, it depends on how much fire you have on the stove, how much meat is in the pork bones, and how much bone marrow you have) the soup will be white, and you can use salt to taste or use it directly.

Material excavation dust.

600 grams of pork bones, 3 liters of water, 1 tablespoon of rice wine, 1 tablespoon of white vinegar.

Method. Put the big bones in cold water and let them go, and after the water boils, remove the debris and pour out the blood.

Add new cold water to bring to a boil, add wine and white vinegar, turn to low heat and simmer for 3 hours.

Remove the large bones and filter off the bone marrow to leave the broth.

The soup stock is a clear soup made from old hens, chicken bones, pigeon, pork bones, scallops, rock sugar, white peppercorns, longan meat, ginger, etc.

Mao soup is used in a large number of ordinary cooking, all of which are continuously boiled and continuously replenished with water.

The raw materials are chicken bones, duck bones, pork bones, minced meat, pork skin, etc. Bring cold water to a boil, remove foam, add green onion and ginger wine, and simmer for a few hours.

Milk soup. The milk soup generally uses chicken, duck, pork bones, pig feet, pork knuckles, pork belly and other raw materials that are easy to make the soup white, boil the water first, put cold water to boil, remove foam, put in green onion and ginger wine, and simmer until the soup is thick and milky white.

Broth. Clear soup is divided into ordinary clear soup and refined clear soup.

1 Ordinary clear soup: choose old hens, with some lean pork, blanch with boiling water and put cold water to boil, remove foam, add green onion and ginger wine, and then change the heat to keep the soup slightly open, turning over small blisters.

If the heat is too small, it will be boiled into a white milk soup, and if the heat is too small, the fresh flavor will not be strong.

2 Refined clear soup: Take the ordinary clear soup and filter it with gauze, chop the chicken breast into minced meat, soak it in green onion and ginger wine and water for a while, wrap the minced chicken in gauze and put it in the clear soup, heat 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, take out the minced chicken.

This refining process is called "hanging soup", and the clear soup that has been refined twice is called "double hanging soup".

The soup made in this way is the best in the soup, like white water but clear and fragrant, often used in the production of high-end dishes, representative dishes: boiling water cabbage.

20 grams of Sichuan peppercorns, 5 grams of Sannai, 5 grams of licorice, 5 grams of cumin, 10 grams of tangerine peel, 15 grams of cinnamon, 5 grams of grass fruit, 5 grams of cloves.

10 grams of ginger and 15 grams of green onions.

b.Ingredients: 1 kg of butter, 20 grams of star anise, 500 grams of raw chives, 100 grams of black black bean sauce, 100 grams of black black bean sauce.

c.Ingredients: 25,000 grams of beef, 10,000 grams of beef hind leg bones, 2,000 grams of carrots, 2,000 grams of white radish, 1,500 grams of onions.

500 grams of tomatoes, 100 kg of water.

d.Seasoning: 1200 grams of liquor, half a bottle of soy sauce, 100 grams of chicken essence powder, 200 grams of sugar, 100 grams of salt

The process of making beef stock.

1.Wrap the A material in a cloth bag to make a halogen bag.

2.Cut the green onion into sections and cut the beef into 5x3 cm cubes.

3.Boil the beef and bones in boiling water for 2 minutes.

4.Put the butter in a hot pan, fry slowly over low heat until golden brown, and remove the oil residue.

5.Add star anise and green onion to stir-fry until fragrant, add black black bean sauce and black bean sauce and cook for five minutes. Parsley wheel.

6.Boil 100 kg of water +1, + brine bun, +5. Bring the seasoning to a boil to remove impurities and foam, cover the pot and cook for an hour and a half.

7.Scoop up the beef, cook for another 30 minutes, scoop up all the spices, weigh whether it is enough for 100 kilograms, not enough to add water to make up.

8.Cook for another 10 minutes, strained to complete the beef stock.

1. Prepare the ingredients: 2 pork stick bones and 1500 grams, 1000 grams of chai chicken, 2 taels of green onions, 2 taels of ginger, 50 grams of salt, 30 kg of water.

2. First of all, wash the pork stick bones, and then crush them. Chickens are slaughtered, plucked, washed, gutted, fatless, hip tips, and heads removed. Odors in the head and tip of the buttocks can affect the quality of the stock.

3. The chicken fat must be removed, and it takes some effort to ensure that the stock is oil-free. Skimming the oil after cooking is a big taboo, and no matter how hard you try, it is not ideal.

5. Put in the ginger and then burn, at this time you can't be lazy, you have to keep stirring, and the soup will be boiled in about 20 minutes.

6. Add salt and green onions, and turn off the heat. Someone is going to ask, why can't green onion and ginger be put at the same time, this is determined by the characteristics of the ingredients, ginger fiber is coarse, the taste is in the fiber, and it can be flavored after cooking for a long time. Green onions, on the other hand, can be added at any time to absorb the flavor, and the later it is, the stronger it will be.

7. If you want to get the clear soup, turn it to low heat and continue to boil.

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.

Hello! The home practice of making dashi is as follows:

1. Wash the duck and pig bones, then boil water to put the pig bones and duck into the water for water, boil the blood of the duck and pig bones, boil for about five minutes, and then take them out.

2. Finally, add 3 to 5 kg of water to the pot and put it on the gas stove to boil until the soup is boiled white.

3. Finally, add the stock and condiments when eating the noodles, which will make your noodles more delicious.