Don t be stingy with what soup stock is!

Nowadays, there are more and more people who like to eat fish, but how to cook each fish well to ensure nutrition and good taste is very important.

Non-stick pan for frying fish. You can put oil in a hot pan and sprinkle it with salt, or you can wipe the pan with ginger after cleaning the pan, but don't turn it too often when frying the fish until the fish is thoroughly fried in the pan.

Roasted fish to prevent minced meat. The braised fish must be fried thoroughly in a pan before cooking, and the oil temperature should be high. When cooking fish, the soup should not be too much, and the water should be submerged over the fish. Do not turn the fish shovel too sharply to avoid breaking the flesh.

Go fishy tricks. Some people like to put ginger in the pot with the fish when cooking fish, thinking that it will taste good and remove the fishy fish at the same time. In fact, it is not the case, putting ginger too early will not play a role in removing the fishy smell of fish.

This is because the protein in the fish body leaching solution will hinder the deodorizing effect of ginger after early release. You might as well cook it like this, first cook the fish in a pot.

If you think I'm satisfied!

Stock is a common ingredient used in cooking. Due to the fact that the broth needs to be boiled repeatedly in the production process, the nitrite content in it is seriously high, so the broth can only be used as a seasoning adjunct, and drinking it directly will greatly increase the carcinogenic hazard.

Usually it refers to a soup made from bone or meat products that has been stewed for a long time, and has a very good flavor effect and is very nutritious.

Interpretation: Broth 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.

Stock is one of the most commonly used adjuncts in cooking. There are many ways to make stock, both meat and vegetarian, mainly chicken stock, pig stock, beef stock, fish stock, vegetable stock, etc.

3.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. It is the seasoning or raw material for cooking, mainly used for cooking cabbage sum in soup, vegetables in soup, shark fin rice, claypot wings, claypot rice and other dishes.

4.When cooking, where you need to add water, replace it with stock, and the dish will be more delicious and fragrant. As the saying goes:"No chicken is not fresh, no duck is not fragrant, no skin is not thick, no belly is not white. "

Dashi is a broth made from a variety of meat and bones. Method: Take pork bones as an example.

Wash the pork bones first, knock the bones into two sections with a blunt instrument, wash them and cool them in a pot under water, and put in ginger slices and peppercorns to remove the odor. Bring to a boil over high heat to skim off the foam and simmer slowly over low heat. It is generally boiled for more than four hours.

After the broth is boiled, you can add a little salt and drink it directly, or you can make vegetables and boiled noodles.

Stock is a common ingredient used in cooking to enhance the flavor of other dishes. There are many ways to make stock, there are meat and vegetarian, mainly chicken stock, pig stock, beef stock, fish stock, vegetable stock, etc., its boiling is exquisite, rich in materials, delicious, nutritious, and it is also the first of the umami of Shandong cuisine.

Dashi is generally a soup that boils meat or large bones, and it is called dashi because various seasonings are added to it when it is cooked, and the soup is delicious. The dashi can be used to stir-fry a variety of dishes and has a great taste.

Soup stock refers to the soup stock made by boiling the old hen for more than 8 hours, and then putting in the ingredients you need (generally peppercorns, spices, green onions, ginger, garlic, etc.) according to your own preferences or family secret recipes!

Dashi is a soup used to marinate vegetables, and it is generally made by slowly boiling pork skin and chicken racks with water over medium-low heat.

The stock is now blended with ingredients, including the fact that the sugar is no longer fried.

Authentic dashi is actually old soup, which is a pork rib and an old hen, simmered together for about 8-10 hours, and the white soup that comes out is dashi.

The best is chicken broth, the worst is bone broth, and the worst is chicken rack soup.

What kind of soup stock is stock? It depends on the material you use, usually bones. All kinds of bones. Pork bones. to boil.

Ingredients: 1 chicken.

3 green onions (knotted).

A large chunk of ginger is a gram of food.

Goji berries in moderation with food.

Pig's trotters (best when to buy.)

Let the meat seller clean up.

Split the pork leg bones and pork feet as well).

Recipe preparation: 1Clean the chicken and the large bones that have been removed.

2.Put all the ingredients in a pot and put water to cover the ingredients. Brushing water.

3.Put all ingredients in a pot, bring to a boil over high heat, and simmer for 7 hours.

4.Strain the broth with a colander and strain the bones and meat.

5.That's all you need to make the stock, let it cool, skim off the oil slick on top, put it in a bottle, and put it in the freezer.

6.Let it cool, and it will become like jelly.

Use your phone to see how this dish is made.

Recipe Tips:

1. When using the broth, it is best to thaw it naturally, that is, take it out the night before and put it in the refrigerator, and you can use it the next day, which is convenient!

2.Stock is a high-calorie, high-cholesterol food, dear, don't eat too much, it's easy to get fat.

3.Stock, also known as "clear soup", "soup", "top soup", refers to a kind of soup stock made of pork bones, chicken bones, duck racks, minced meat heads and other raw materials, and added into a thin paste, unsalted chicken or minced meat to make it clear as water, strong and fresh.

In cooking, stock is indispensable in making dishes. The broth used for meat dishes is made by boiling meat bones, chicken bodies, etc., and we often use broth in meat dishes to make vegetarian dishes more delicious, but it is limited by the ingredients.