The method of clear soup of clear soup, how to cook clear soup The practice of clear soup

1.Tofu soup. Material:

250 grams of tender tofu, appropriate amount of refined salt, appropriate amount of monosodium glutamate, appropriate amount of sesame oil. Method: Cut the tender tofu into thick slices.

Take a stockpot and drain the water. Pour in the tofu and add the appropriate amount of salt. After boiling the soup over high heat, continue to cook for 5 minutes, add monosodium glutamate, drizzle with sesame oil, and put it in a bowl.

2.Carrot and cabbage soup. Magnetotherapy:

70g carrots, 30g onions (white skin), 20g cabbage. Method: Wash and peel the carrots and carrots separately.

Cut all the materials into irregular shapes. Pour an appropriate amount of water into the pot, add the chopped vegetables, and cook for about 15 minutes. Sift the vegetables through a sieve, leaving only the vegetable broth.

3.Winter melon soup. Material:

250g winter melon, 1 Sichuan pepper, 1 teaspoon sesame oil, 1 teaspoon salt, appropriate amount of ginger. Method: Wash and slice the winter melon.

Put the winter melon in a pot and add water. Add ginger and pepper. Bring the heat to a boil, turn the heat to medium, and cook the winter melon.

Add 2 drops of sesame oil and a pinch of salt to taste.

Ingredients: 2000 grams of hen, 500 grams of elbows.

Excipients: refined salt, cooking wine 10 grams, green onion 10 grams, ginger 10 grams.

Steps: After slaughtering the hen, remove the hair and internal organs, wash it, remove the chicken breast into the chicken thighs, put it in a pot with the wings, add water, skim off the blood foam after boiling, and then cook over low heat for 4-5 hours.

Remove the chicken breast and chicken thighs from the oil, crush them into minced chicken, add water to dilute, add refined salt, cooking wine, green onions, ginger, and monosodium glutamate and wait for use.

Strain the boiled chicken broth and remove the slick oil, bring to a boil, pour the prepared minced chicken into the soup and stir well, and then skim off the oil foam until the impurities are ready to make a clear soup.

The bottom of the clear soup pot: The wonderful and attractive thing about the clear soup Malatang is its umami, which is also the most critical part of making the clear soup Malatang, so the quality of the original soup is directly related to the quality of the clear soup Malatang. To make a good soup, start by using high-quality condiments, such as:

Douban (Pixian Douban), tempeh, mash juice, ginger, garlic, refined salt, sesame oil, pepper, rock sugar and five spices. The taste can be slightly light, the soup is milky white, and the freshness is the main thing, which fully shows the deliciousness of the ingredients themselves.

Recipe for the bottom of the pot with clear soup and spicy hot pot: 15 grams of pepper, 20 grams of mountain treasures (sheep blood bacteria, bovine bacillus, slippery mushrooms, etc.), 30 grams of chicken essence, 20 grams of monosodium glutamate, 10 grams of salt, 10 grams of garlic, 4 slices of tomatoes, 5 grams of ginger slices (peel), 50 grams of chicken fat, 5 grams of wolfberry, 4 catties of clear soup, 10 grams of jujubes, 100 grams of lard. Chop a total of 20 grams of angelica and codonopsis into granules and put them in the bottom of the white soup pot for a better effect.

Nourishing blood and sperm, nourishing qi and replenishing the body, growing muscles, and lower milk, it is the most useful food for the postpartum confinement mother's complement and lower milk. It is rich in fat and relatively balanced in nutrition, and it is commonly used as a monthly food for postpartum.

Ingredients:

Ingredients: 25 grams of bird's nest.

Seasoning: 10 grams of salt, 5 grams of monosodium glutamate, 25 grams of cooking wine, appropriate amount of clear soup, and a little pepper.

Method:

1.Put the bird's nest in a porcelain that is not greasy and clean, soak it in warm water, and then fish it in a clean dish, it is best to use tweezers to clean the bird's feathers and rotten discolored parts, wash it twice with cold water, and brew it with boiling water.

2.After passing the bird's nest with boiling water, then divide it into a small bowl with boiling soup, add salt, pepper, monosodium glutamate cooking wine, and add it to the clear soup, and mix the flavor into a small bowl.

<>1. Ingredients: clear soup skin, pork tenderloin, shallots (cut into cubes), salt, pepper, cooking wine, corn starch, water, various seasonings.

2. First chop the pork tenderloin into small pieces, sprinkle a few grains of salt while chopping, and then turn over and chop (so that the meat will be more flavorful and tender);

3. Add salt, pepper, cooking wine, and cornstarch to the minced meat, stir in the same direction, and marinate for a while;

4. Take a small lump of meat with a flat wooden stick (you can replace it with leftover popsicle sticks), put it at the lower end of the dough, and fold the bottom corner to wrap the meat;

5. The dough is bent one by one, and those who come over are wrapped in meat;

6. Finally, squeeze it tightly, pull out your thumb, and the clear soup is ready;

7. Pour enough water into the pot, boil over high heat, put down the clear soup, change to medium and high heat to cook the clear soup, and all the clear soup such as the first round stall can float on the surface of the water;

8. Take an empty bowl of clear soup, put all kinds of spicy or salty seasonings according to your own taste, pour sesame oil, light soy sauce, ginger rice, green onions, scoop the clear soup into the bowl together with the hot water for boiling the clear soup, mix well with these seasonings and eat.

There are two types of consommé: regular consommé and refined consommé.

1. Ordinary clear soup: choose old hens, with some lean pork, blanch them with boiling water and put them in cold water to boil, remove foam, put in green onion and ginger wine, and then change to low heat, keep the soup noodles slightly open, and turn 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". Such a refined soup 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 (huge, and it only has to be found in a very high-end restaurant!) ）。

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 that of raw materials.

2) Refined clear soup (top 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.

When making fish soup, boil the water first and then put the fish, the fish soup will taste more delicious. If you add a few drops of milk or put an appropriate amount of beer, the fish soup will be white in color, the fish meat will be tender, and the taste will be particularly good.

When boiling the broth, if you boil the water before putting the meat, the texture will not feel so fatty. If you put the meat in cold water first, boil the pot and simmer slowly, the nutrients in the meat will precipitate into the soup, and the soup will taste very fresh.

When making vegetable soup, boil the water first and then put the vegetables, which can preserve the nutrients in the dishes, and thicken with an appropriate amount of water starch when making soup, which can reduce the reduction of vitamins in the soup.

Freshly slaughtered chickens are used to make soup, which should be put in after the water is boiled; To make soup with marinated chicken, it must be cooked under cold water to make the soup taste fresher.

The main thing is to simmer over medium heat, add more ingredients (such as dried shiitake mushrooms, etc.), and add less ingredients without losing the taste I heard that the freshest soup should be made with 1,000 chickens and 1,000 pounds of meat and bones stewed for 3 days and 3 nights.

I also heard a story about an imperial chef who made it for Cixi, using high-quality seafood such as high-quality abalone and ginseng shellfish for one night, and straining the residue of the high-quality broth.

It is said that these are fresh soups made without MSG.

Sichuan hot and sour soup is characterized by sourness, spicy, salty, fresh and fragrant. It is made by boiling shredded pork, tofu, winter bamboo shoots and other ingredients in clear soup. Drinking after meals has the effect of sobering up and helping digestion.

So many people miss the deliciousness of hot and sour soup when they don't have much appetite. The raw materials for making hot and sour soup are: 30 grams of tofu, cooked chicken (or ham), mushrooms, cooked lean shredded pork, 15 grams of Shuifa sea cucumber, 15 grams of Shuifa squid, 1 egg, 25 grams of starch, 3 grams of chopped green onion, 10 grams of soy sauce, 30 grams of lard, 1 gram of monosodium glutamate and pepper, 6 grams of balsamic vinegar, 5 grams of refined salt, and 750 grams of chicken broth.

Hot and sour soup cooking method: 1Cut the tofu, mushrooms, sea cucumbers, and squid into thin strips, put the shredded meat and shredded chicken into the pot, add chicken broth, refined salt, monosodium glutamate, and soy sauce, and burn them over a strong fire until they boil, then put the wet starch to thicken, change to low heat and add the beaten eggs; 2.

Add the pepper, vinegar, chopped green onion and a little lard to the soup bowl. When the egg flowers float in the pot, change the heat until the shredded meat rolls up and flushes into the soup bowl.

Hot and sour soup: Ingredients seasoning] 100 grams of pork loin, 1 green onion, 20 grams of black fungus, 2 slices of ginger, 30 grams of carrots and celery, 2 eggs, 2 coriander.

Ingredients: tsp salt, 1 4 tbsp pepper, 6 cups broth.

Ingredient b: 2 tbsp aqua starch.

Ingredient C: 1 tbsp vinegar.

Production process] 1.Wash the pork loin and black fungus, wash the carrots and celery, cut them into shreds, and blanch them in boiling water; Wash the green onion and coriander, peel the ginger, and chop them all; Crack the eggs into a bowl and beat well.

2.Pour 2 tablespoons of oil into the pot and cook, stir-fry the minced ginger until fragrant, then add shredded meat, black fungus, carrots and celery and stir-fry, add ingredient A to boil, then add ingredient B to thicken, pour in the egg juice and boil, put the green onion and coriander before serving with ingredient C.

You can change the content according to your personal taste, such as putting shredded tofu (tofu should be blanched first), southerners can put shredded bamboo shoots, and so on. The point is to use bone broth in the soup (soup instead of bones). As long as the ingredients are real, the soup is very fresh without chicken essence and monosodium glutamate.

Clear soup means that the soup looks like clear water, but the taste is very delicious, the general meat can be used as a material, the key is the heat, to simmer slowly on low heat, always keep the soup in a slightly boiling state, generally an hour and a half is OK, it is best to use old chicken or pork bones, the stewed soup is delicious and will not have too much original taste.