Zhou Black Duck Old Soup is a little bitter, how to adjust it? 100

Make the Black Duck of the Week.

There are a lot of ingredients to be used, and the process is cumbersome, so special attention is needed, especially when it comes to making braised soup.

1. The effect of using the old soup is that the longer the time, the more aftertaste and the stronger the fragrance.

2. If the quality of the spices purchased is not good, or the amount is too much, it is also easy to be bitter.

3. If you put too much peppercorn, it is easy to be bitter.

4. After the old soup is used for a long time, when the soup is relatively thick, it is easy to stick to the pot. You can settle overnight, remove the top 2 3, pour out the bottom 1 3, and re-add water to taste.

5. The raw materials need to be cleaned every time, otherwise the products will have a fishy smell.

6. The first few times I made the product, because it is made of water, the taste is not very strong, and the aftertaste is not very sufficient, just cook it several times with the old soup.

In addition, in the selection of ducks, be sure to choose free-range hemp ducks.

Black duck, it is best to use farmhouse free-range hemp duck production, this kind of duck is moderate in size, thick meat, low fat content, is the best raw material to make black duck. Note that you should choose ducks that are more than one year old, and the old ducks are the best, with a fragrant and chewy taste.

In addition, when the duck is marinated the next time, most of the aroma of the spices in the marinated soup has been absorbed by the first batch of ducks, so it is necessary to add seasoning to the marinated soup.

1. The sugar color is old, and the color will be black after the sugar color is old, and the braised soup will also be bitter.

2. Too much spice is used, and too much spice or large amount will also cause the braised soup to be bitter.

3. The time of boiling the bag in the brine is too long, or the bag itself should cook 10 catties of food, and only 5 catties of it is marinated, so that the spice flavor is more concentrated, and the braised soup will be bitter. Add stock or water in time.

Ways to avoid bitter soup.

1. When frying the sugar, be sure to fry it over low heat, and fry it until the jujube is red or dark red.

2. Soak the spices in warm water for a while before using.

3. Master the amount of spices, and appropriately reduce the amount of cardamom, wood, sand kernels, licorice, and cloves.

The bitterness is not easy to adjust, you must be in the time of the exam. After passing the test, the taste of mushy is bitter.

You can put an appropriate amount of rock sugar, bay leaves, and cinnamon.

Ingredients: 750g of duck wings; duck claw 500g; 7 wings in chickens; lotus root 500g; cooking wine 240g; light soy sauce 90g; 60g dark soy sauce; 36g peppercorn; 3 bay leaves; cinnamon bark 1g; millet pepper dried chili pepper 15g; A piece of ginger is about 30g; 90g rock sugar;

The practice of the black duck version of the braised duck goods week.

1. Blanch the meat vegetables first, which can be boiled for about 3 minutes, and the blood water will be cleaner and not so fishy.

2. Weigh all the ingredients and put them in the pot.

3. Then the minimum hot pot lid is tightly simmered for about 40 minutes, without putting a drop of water and a drop of oil in the whole process.

4. After simmering for about 40 minutes, you can collect the juice, and you don't need to collect it all 5. Put it on a plate.

Putting too much marinade or stir-frying the sugar will cause some soup of marinated vegetables. Try adding some boiling water and roses.

There are generally several reasons why brine soup is bitter:

1: The taste of the ingredients caused by long-term boiling is too thick and excessive, and the taste is bitter 2: Although the soup with repeated marinade is said to be the thick old soup Due to repeated marination, the soup has been boiled for a long time, resulting in a bitter taste, 3: It is caused by putting too much base material into it, so how to reduce the bitterness of the marinated soup?

1: Use the braised soup separately This is the most effective, that is, half of the old soup is used, and the rest is added to half a pot of new soup, which effectively eliminates the bitter taste of the old soup, 2: Take out the ingredients in the old soup, put in the green onions, cinnamon and a small amount of sugar, which can prevent the soup from being bitter.

Try adding some boiling water and roses.

Summary. Zhou Black Duck Soup is a type of soup stock made from a variety of ingredients such as duck bones, duck meat, and pork bones. After a long period of boiling, the nutrients and flavor in the broth are fully released, so it has a delicious and rich taste.

Zhou Black Duck Soup is a type of soup stock made from a variety of ingredients such as duck bones, duck meat, and pork bones. After a long time of boiling, the nutrients and flavors in the broth are fully released, and the taste is delicious and rich.

Can you elaborate on that a little bit more?

If you follow the authentic method of making Zhou Black Duck stock, then the color of the boil should be light yellow or light yellow. This is because during the boiling of duck and pork bones, the proteins and acids gradually dissolve, giving the stock a light yellow or yellowish color. In short, the color of Zhou Black Duck soup depends on the boiling time and the ratio of ingredients, but no matter what the color is, it is characterized by its rich taste and rich nutrition.