Dishes cooked with dashi, how to cook with dashi

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, pork 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 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!) ）。

It's a clear soup for stewed chicken with bones, and it tastes better than water when you put it in the stir-fry.

Oh their incorrect、Soup stock requires three hanging soup。

Ingredients preparation: two or three stick bones next to the pig, green onions, appropriate amount of ginger, cooking wine, appropriate amount of salt.

Ingredients for soup stock: Sichuan peppercorns, sagnai, licorice, cumin, tangerine peel, cinnamon, grass fruit, cloves, ginger, green onions, butter, raw chives, black tempeh, soy bean sauce, beef, beef hind leg bones, carrots, white radish, onions, tomatoes, etc.

Note: 1. Cook the broth, you must use a low fire, the soup is not clear if the fire is large, just so, it is not enough, wait until the stew is done, you must excrete the water of Tangshan Liang, and then use a cloth to filter the impurities, after cooling, scrape off the upper layer of frozen oil, and then re-boil the soup.

2. It is advisable to choose a casserole with delicate texture for soup, but the porcelain enamel of the inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health. The clay pot with a white inner wall is very useful.

Preparation of pork bone broth.

1. Wash the pork stick bones in a pot under cold water, boil until boiling and foam, turn off the heat, pour the water from the pot, and then wash the pork bones with warm water.

2. After washing the pot, re-fill the water, put in the stick bones that Qingwei Oak washed after copying the water, add two or three pieces 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 less during the boiling process.

3. Bring the fire to a boil, change to medium and low heat to keep a slightly boiling state and boil, if there is foam in the meantime, it can be skimmed.

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.

5. Strain off the chopped green onion and ginger bones with a strainer.

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

Watch your mother make soup made from bones.

They are all made of pork bone broth or chicken pitch soup.

What kind of dish are you going to cook and what kind of stock do you want to use? (Pig, chicken, beef) In fact, there are many ways to use the broth, which is also very convenient, which can increase the taste of the dish, and it will not be as bland as just boiling it with water, and you have to rely on seasonings to bring out the umami. When simmering, simmer with broth, and never use ordinary water.

You can also add a little stock to the stir-fry to add flavor to the vegetables.

Pork Bone Stock: Applicable to all dishes (not applicable if there is a restriction on ethnic beliefs)Chicken Bone Stock: Applicable to all dishes.

Beef bone broth: The flavor is relatively strong, so it is recommended to use it in stews, and you can cover some of the flavor (I'm afraid some people don't like it, and this also has some restrictions on use).

Stir-fry the vegetables before pouring in the broth.

Soup, broth, clear soup, head soup, and second soup production "Shang Tang" is a kind of soup commonly used in the cooking of Cantonese dishes, mainly used for cooking shark fin rice, claypot wings, soup vegetable cores, and soup vegetables. The soup is not delicious, and it is clear and transparent, and the color is light brown. The raw materials used in the soup are old hen, lean pork, Jinhua ham, scallops, pig keel, chicken feet, rock sugar, white peppercorns, longan meat, ginger and so on.

The production method is to chop the old hen, lean pig, Jinhua ham, and pig keel into big bones, put them in the pot, add water and cook them thoroughly over low heat, rinse them with water and put them in the soup bucket, add water (if you choose pure water, the effect is better), old hens, lean pigs, Jinhua ham, scallops, pig keel, chicken feet, add ginger (pat break), white peppercorns (pat break) and boil over medium heat for 6 hours, then put in longan meat and rock sugar to continue to boil for 2 hours, and finally filter it. Due to the different chefs to cook the soup, the raw materials used are also somewhat different, generally to cook 10 kilograms of soup, need to use 5 kilograms of old hens, Jinhua ham, chicken feet about 1 kilogram, pig keel about 3-4 kilograms, 200 grams of rock sugar, about 3 kilograms of lean pork, about 150 grams of conpoy, about 50 grams of longan meat, about 25 grams of white peppercorns, about 20 kilograms of pure water, ginger control at about 100 grams. "Stock" generally refers to the soup made from chicken, duck, ham, seafood, mountain mushrooms and other raw materials, and the selection of materials and hanging methods are also quite particular.

"Tou soup" refers to the first batch of soup extracted from the soup pot where the raw material is boiled, and is mostly used for roasting, stewing and some mid-range soup dishes in the production of Sichuan cuisine. The raw materials used in Sichuan cuisine are: chicken, duck, pork, pork knuckle, pig's trotters, pork belly, stick bones, etc., and different chefs have certain differences in the amount of raw materials.

The production method is: wash the above raw materials and put them in the soup pot, add water to boil over low heat, remove and rinse, and then put these raw materials back into the water by adding water to submerge to two-fifths of the raw materials, add ginger pieces (pat breaking), green onion segments (elegiac joints) and boil for 6-7 hours after low heat, and extract the first soup. This soup is milky white in color, thick in taste, fresh and fragrant.

"Ertang" is also known as "Mao Tang" in Sichuan cuisine, and compared with "Tou Soup", it is generally a soup made by extracting part of the head soup or adding water after some raw materials are taken out. This kind of soup is light in color but not strong, and the umami is obviously not as good as the "head soup", so it is only used for the preparation of general dishes or soups. The ingredients used in the "second soup" are the same as those used in the "head soup", and the preparation method is similar.

However, there are certain differences with Cantonese cuisine "first soup" and "second soup" in terms of raw material selection and boiling. "Clear soup" is one of the middle and high-end soups of Sichuan cuisine, which is mainly used for the production of some medium and high-end dishes of Sichuan cuisine, such as "boiling water cabbage", "bamboo sunflower clam eggs" and "clear soup bird's nest clam eggs" of traditional Sichuan cuisine. The main feature of "clear soup" is that it is crystal clear and mellow.

The preparation method of Sichuan cuisine clear soup is quite exquisite, and it must go through more than three processes, which is the most responsible one for the production of Sichuan soup ingredients. Here's how it's made:

How to make the soup stock, which is crucial for cooking, taste good? In the world now,Whether it is French cuisine, Chinese cuisine or Japanese cuisine, there is a theme that can never be avoided - broth, in some dishes soup is the soul of a dish, if there is no soup paving, then she will definitely lack a lot of flavorEven the hot pot that is popular all over the country is the same, the bottom of the hot pot is a must, whether the soup of the same hot pot can finally present the desired feeling, the soup is inevitable, and even in some cuisines, the soup is the soul. <>

Even in the Sichuan cuisine represented by the spicy and fragrant Sichuan cuisine, there is a very famous state banquet dish - boiling cabbage, this dish can be said to be a model of non-spicy Sichuan cuisine in Sichuan cuisine, although he can't see a little meat, but it does taste full of meat, which may be the reason why he can be called a representative of Sichuan cuisine to become a state banquet dish, I once watched the documentary of the master making this famous dish, and after watching it, I have to sigh that this is wisdom,The soup stock, which was supposed to be a thick white style, went through one process after another in the master's hands, making his originally thick white soup clear and translucent.

NowMany people here like to eat Japanese food or want to feel the taste of Japanese ramen, you must know that the soul of Japanese ramen is the dashiOnly when the broth is boiled well can the essence of a bowl of ramen be finally revealedAfter talking about Japanese ramen, we will move our eyes back to China to find a delicious and extraordinary dish - Buddha jumping over the wall, China's Fujian cuisine is the best at making soup, their soup dishes can be said to be a must, and this Buddha jumping over the wall can be regarded as a representative of Fujian cuisineThe most important thing is that his fame and the craftsmanship of his production make it stand out from the rich variety of soup dishes.

How to make the soup stock, which is crucial for cooking, taste good? In order to make a good bowl of dashi, the most important thing is to be careful in the selection of ingredients and production, as well as the control of the heat, so that you can make a delicious dashi.

When choosing chicken bones, beef bones, pork bones, be sure to choose fresh large bones, and the broth that has been simmered over low heat is the best.

The most important thing should be some condiments and auxiliary materials, and it is necessary to pay attention to simmering and time control, so that this soup stock can be cooked well.

If you want to make a good soup, you have to be patient, it takes a long time, you have to put enough seasonings when you make it, you have to prepare everything, and finally cover the pot and boil it.

The first thing is to add appropriate water, and the water should just cover the ingredients, and don't add too much condiments, and the taste should not be too mixed.