How to stew the dashi stock and what toppings?

Speaking of this dashi, it is very particular, dashi is a soup that becomes a paste when frozen. Dashi is an indispensable thing for cooking, and it is probably a place where water can be used, but if you use dashi 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 broth, the umami will penetrate into the roasted bran; And the shark fin, abalone and the like, are not very fresh in themselves, so it is necessary to use broth to draw out the umami, which is called hanging fresh.

The production of soup stock varies among the people, and the best may be the old chicken and soft-shelled turtle stewed; Worse, stew with chicken shells and meat bones. The worst, and also the most used in folk restaurants, is to use pig water and pig blood mixed stew, it is said that the taste is quite fresh, but I always think that the fresh method is the freshness of the tiger and wolf, just like the extremely weak people with the most tonic medicine, for the law does not take. When stewing the broth, you should use cold water to cover the ingredients inside, and add wine to remove the fishy smell of the meat, but do not put onions and ginger to prevent the dish from taking the flavor.

Boiled broth, must be watered with fire, the fire is too big the soup is not clear, just so, not enough, wait until the stew is done, to secrete the soup, and then use a cloth to filter the impurities, after cooling, scrape off the upper layer of frozen oil. Then bring the soup to a boil, add the beaten egg whites, and stir the soup while pouring in the egg whites, so that the egg whites will wrap around the cloudy things in the soup, and when the egg whites are old, pick them up and discard. This is the result of a refreshing broth, which can be used as water.

The knowledge of this soup clearing, most people don't know, just take a chicken to boil, when cooking, scoop a spoonful from the inside and add it, this kind of broth, not clear and oily, or not put. Moreover, not all dishes can use broth, such as tofu clothes, so you can't use broth, because it is pure; Another example is to roast seafood, it is better to use chicken broth instead of broth; There's a lot of attention here. If you don't have time to make soup after work, you just need to take out a packet and put some vegetables after heating, it is a good soup.

Soup stock is the basis of cooking, so even if it is a vegetarian dish, it is said that vegetarian soup stock is used. Vegetarian stock, mostly stewed with carrots, soybean sprouts, celery and shiitake mushroom roots; I once made a vegetarian soup stock that only uses shiitake mushrooms and mushrooms, and it is really delicious, and the aroma is more elegant than that of meat soup. The casserole stew works better.

The soup stock is generally chicken soup, or pork rib soup, which is made at home, and there is a more detailed division: soup (fresh soup) is generally divided into three categories: hair soup, milk soup, and clear soup 1. Ingredients:

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.

Seasoning preparation: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of salt.

Ingredients: 3 pork stick bones.

Note: 1. Refrigerator freezer storage can be used sealed fresh-keeping box, in order to save storage space, it can also be frozen after sealing fresh-keeping bag, and it can be taken out and heated 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, boiled vegetable porridge, boiled soup, and add a little stock when stir-frying, the taste is also very delicious, and it is versatile for cooking.

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.

How to boil the soup stock and ingredients: The soup stock boiled by the hotel chef will make your mouth water.

The soup stock is boiled and toppings as follows:Ingredients: 1 large bone, 15 grams of sea rice, 3 slices of ginger, 2 green onions, 5 ml of rice wine.

Excipients: appropriate amount of water, appropriate amount of salt or bright yard.

1. Prepare the ingredients: 1 large pork bone, 3 slices of ginger, 2 green onions.

2. Boil the big bones with ginger slices, green onions and rice wine in cool water, remove the foam, and clean them.

3. Put the cleaned bones, ginger slices and green onions into the Supor fresh breathing pressure cooker.

4. Add 15 grams of sea rice.

5. Add an appropriate amount of boiling water.

6. Supor Fresh Breathing Pressure Cooker selects the function of "Meat Pork Ribs Soup".

7. When the pressure of the electric pressure cooker shows "green light" after draining, you can open the lid of the pot.

8. Open the lid and add salt to taste.

Summary. Hello: It is a pleasure to serve you, stock, which is a common delicacy for us, and it can also be said that it is a seasoning that we often use.

Steps to prepare the pork bone broth:1Put boiling water into the pork bones and blanch to remove blood and impurities; 2.

Scoop up the blanched pork bones and rinse them, put them in a pot and add ginger, carrots and onions; 3.Bring step 2 to a boil over high heat, scoop up impurities with an oil net, turn to medium-low heat and boil into broth.

Note: Boil the pork bones in boiling water for 5 minutes to remove impurities and blood, and pour out all the soup. Rinse the boiled pork bones with tap water, put them all into the pot, add green onions, ginger, wine, and water and slowly stew them together to make pork bone broth.

I hope I can help you, thank you, I wish you a happy life, dear.

Hello: It is a pleasure to serve you, stock, which is a common delicacy for us, and it can also be said that it is a seasoning that we often use. Steps to prepare the pork bone broth:

1.Put boiling water into the pork bones and blanch to remove blood and impurities; 2.Scoop up the blanched pork bones and rinse them, put them in a pot and add ginger, carrots and onions; 3.

Bring step 2 to a boil over high heat, scoop up impurities with an oil net, turn to medium-low heat and boil into broth. Note: Boil the pork bones in boiling water for 5 minutes to remove impurities and blood, and pour out all the soup.

Rinse the boiled pork bones with tap water, put them all into the pot, add green onions, ginger, wine, and water and slowly stew them together to make pork bone broth. I hope I can help you, thank you, I wish you a happy life, dear.

Summary. The precautions are as follows:

1.After the raw materials are put into boiling water and then boiled, they should be immediately switched to low heat to maintain the state of "shrimp eye water". If the fire is too strong, the color of the soup is not clear.

2.The heat should be kept stable throughout the boiling process, and the fire should not be large for a while and the fire will be small, otherwise the quality of the whole pot of soup will be affected.

3.When boiling the soup, it is not advisable to skim the oil, add water, stir or take out various raw materials.

4.During the whole boiling process, we should always pay attention to the changes in the soup, and use sight, smell, and taste to judge whether the soup at each stage meets the predetermined requirements and remedy it.

5.The boiled soup should be skimmed off of some of the oil before straining. During the process of filtration, it should be poured out gently, not too violently. Then skim off the excess oil.

How to make an authentic soup stock and how to make it.

The raw materials required are as follows: kilograms of water, 7 kilograms of old hens, 4 kilograms of lean pork, 1 kilogram of lean Jinhua ham, 1 kilogram of fresh beef, kilograms of fresh pork ribs, 1 kilogram of net duck, tangerine peel, appropriate amount of white peppercorns, 35 grams of green onion and ginger.

The steps are as follows:

1.The old hen and the duck are cut into four pieces, the lean pork and beef are cut into pieces weighing about 200 grams, the ham is cut into pieces, and the ribs are cut into sections.

2.The above raw materials are first old hen, lean meat, ribs, then old duck, beef, and then ham in turn, washed and drained.

3.The soup bucket is filled with water (kg), and after the fire is boiled, the above raw materials are put in turn according to the first ham, beef, lean pork, pork ribs, then the old duck, and finally the old hen. Wait for the water to boil again, then add the peppercorns, tangerine peel and green onion and ginger.

4.Switch to low heat and boil for about 4 hours. The soup is strained with clean gauze and skimmed off from any excess oil. Ready-to-serve.

The soup stock boiled with the above raw materials can be net about 14 kilograms.

The precautions are as follows:

1.After the raw materials are put into boiling water and then boiled, they should be immediately switched to low heat to maintain the state of "shrimp eye water". If the fire is too strong, the color of the soup is not clear.

2.The heat should be kept stable throughout the boiling process, and the fire should not be large for a while and the fire will be small, otherwise the quality of the whole pot of soup will be affected.

3.When boiling the soup, it is not advisable to skim the oil, add water, stir or take out various raw materials.

4.During the whole boiling process, we should always pay attention to the changes in the soup, and use sight, smell, and taste to judge whether the soup at each stage meets the predetermined requirements and remedy it.

5.The boiled soup should be skimmed off of some of the oil before straining. During the process of filtration, it should be poured out gently, not too violently. Then skim off the excess oil.

Related Extensions.

According to the type of raw materials used in soup making, soup can generally be divided into two categories: meat soup and vegetarian soup.

Meat soup is made from animal raw materials;

Vegetarian soup is made from plant-based ingredients.

The main raw materials used in the preparation of meat soup are: chicken, duck, pig's trotters, pork, pork bones, pork skin, beef, beef bones, fish, etc., and sometimes ham and some seafood.

Generally, there are three kinds of soup: hair soup, milk soup and clear soup, and each soup has a difference between ordinary and high-grade.