How to make a dashi? How to make a soup stock About how to make a dashi

Hello The soup stock (fresh soup) in the restaurant is generally divided into three categories: hair soup, milk soup, and clear soup.

1. Mao soup Mao soup is widely used for ordinary cooking, and it is often boiled continuously in the kitchen to continuously take and 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. Raw materials for milk soup: choose 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 Clear soup is divided into ordinary clear soup and refined clear soup.

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 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.

Resources.

Use 10 catties of pork, 5 catties of chicken and duck to boil over high heat, go to the floating powder, turn to low heat and stew for more than 10 hours, take out the meat, etc., press it into a cake shape with a pound of beef velvet, put it into the pot and stir the soup, take out the meatloaf, the soup can be filtered with gauze and set aside, and it can be carried out once. This is the easiest dashi to make. To make dishes with different tastes, other ingredients can be added if there are special requirements.

The broth is mainly used to enhance the umami, and seasoning should not be added in the production.

<>1. Raw materials: bones.

Method: Step 1: Rinse the bones, soak them in water for one hour to remove the blood and water, and change the water in the middle;

Step 2: Bring hot water to a boil, boil the water into the bones, and boil the blood and impurities;

Step 3: Remove and rinse the surface foam and impurities with hot water;

Step 4: Add a small amount of green onion and ginger, add unused hot water, and bring to a boil over high heat;

Step 5: Continue to boil, skim off the foam on the surface, remove the green onion and ginger, cover and turn to low heat and simmer;

Step 6: After about an hour and a half, the meat and bones can be easily separated, turn off the heat;

Step 7: Remove the grease floating on the surface after natural cooling and solidification;

Step 8: Divide the precipitated (filtered) stock into crisper boxes or bags, refrigerated or frozen.

2. Ingredients: two or three pork stick bones, appropriate amount of green onion and ginger, cooking wine, appropriate amount of salt.

Method: Step 1: Wash the pork stick bones in a pot with cold water, boil until boiling and foaming, turn off the heat, pour the water from the pot, and then wash the pork bones with warm water;

Step 2: Re-fill the pot with water after washing, 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;

Step 3: Bring to a boil on high heat, change to medium-low heat and keep it slightly boiling to boil, and if there is foam in the process, you can skim it;

Step 4: Boil until the soup is less, the soup is white, and the pork bones are crispy, then add salt to season and turn off the heat;

Step 5: Strain the chopped green onion and ginger bones with a strainer;

Step 6: Put it in the crisper box, put it in the refrigerator after cooling, refrigerate it for two or three days, and eat it within one or two weeks of freezing.

3. Materials: 2 chicken bones, 6 chicken feet, 1 carrot, half a white onion, filter the hole and water.

Method: Step 1: Wash the chicken bones, remove the fat and cut into small pieces.

Step 2: Cut the carrot into cubes with a hob.

Step 3: Wash the chicken feet.

Step 4: Fill a pot of filtered water, put the above 4 ingredients into the pot, and put the pot under cold water. Bring to a boil over high heat, turn to medium heat and cook for an hour and a half. Keep skimming out the foam of the soup while cooking.

Step 5: Strain out the soup after cooking. I filter it with an oil strainer so there is no oil.

Step 6: Use a frying pan and cook over high heat until the soup is reduced by about 2 3.

Step 7: Freeze the soup into ice cubes with an ice tray.

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

Mao soup is widely used in ordinary cooking, and it is often found in general restaurants, which is continuously boiled and continuously replenished with water. The raw materials are generally chicken bones, duck bones, pig specialty gourmet broth ** (13 photos) bones, minced meat, pork skin, etc. Bring cold water to a boil, remove the foam, add green onion and ginger wine, and simmer for a few hours on low heat, nothing special required.

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.

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

1.Ordinary clear soup: choose the old hen, with some lean pork, blanch it with boiling water and put it in cold water to boil, remove the foam, put in the green onion and ginger wine, and then change the heat to low, keep the soup noodles slightly open, and turn over the 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 consommé:

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.

In fact, if you are cooking at home, you don't have to work so hard, there are those that kind of soup essence sold in the supermarket, and you can buy it to flush it, and the taste is not bad

Nowadays, dashi generally refers to the soup produced by a certain food (usually such as meat, chicken, duck, etc.) that has been boiled for a very long time.

The soup used in the restaurant is roughly divided into "top soup", "upper soup" and "second soup". These soups are made with lean pork, old chicken, and ham, but the ingredients used in the three soups are different. According to the traditional standard, there is no 30 catties of soup, and it is boiled with 19 catties of lean pork, 8 catties of light chicken and 3 catties of ham.

It can be seen that the top soup itself tastes very delicious. Of course, the cost of these soups is also quite high, so they are only suitable for abalone, ginseng, wings, and belly in high-end feasts. For general dishes, you can use two soups to prepare.

The second soup is made by adding water to the raw materials used to make the over-top soup.

As for the soup stock used in some popular dishes, it is usually replaced by soup made from pork bones or pork knuckle (of course, other meats, or fish bones are also used in relatively different dishes).

Generally speaking, the soup stock is generally the seasoning soup used for stir-frying, not the soup we drink in soup.

Additive-free vegetable stock! Vegetarian, ** babies, take a look! The broth does not have to be boiled with meat, and vegetables can also be boiled to bring out a healthy, fragrant and good taste.

2. Big bone broth.

Big bone stock ingredients.

a.Material. 1.Pork bones 8000 g 2Fish bone 2000g 3Raw chives 500g 4Sliced ginger 100g 5100 grams of garlic.

6.Carrots 2000g 7White radish 2000g 8Onion 1500g 9Peppercorns 50 g 10Water 100 kg.

b.Seasoning.

1.Liquor 1200g 2100g of pang powder 3Sugar 200g 4Salt 100 grams.

Big Bone Broth Making Process:

1. Boil the pork bones and fish bones in boiling water for 2 minutes.

2. Boil 100 kg of water + boil all the seasonings on slow heat, remove impurities and white foam, cover the pot and cook for an hour and a half.

3. Scoop up the pig bones and pang bones, cook for another 30 minutes, scoop up all the materials, and whether the scale is enough for 100 kilograms, not enough to add water to make up.

4. Cook for another 10 minutes and filter to complete the large bone broth.