What does it mean to prepare fresh soup when cooking, what is fresh soup What is fresh soup

Generally, chicken, duck, fish, bones, seafood, etc. are boiled.

Many people who are good at cooking, especially chefs, make dishes that taste particularly fresh, and one of the secrets is that they add fresh soup in the process of making dishes, which is also called "stock".

Fresh soup is made by "hanging", that is, extracting umami from some "scraps" that are said to be "tasteless to eat, and it is a pity to discard them" and are not valued, and make "dashi". Here are a few ingredients and methods to introduce you:

Vegetarian hanging soup: You can use mushroom feet, soybean sprouts, bamboo shoots, bamboo shoots (wrapped in gauze), flat tips, add more than twice the water, add a little green onion and ginger after boiling, skim off the foam after boiling, and cook over low heat for about 1 hour.

Meat soup: You can use chicken shells, duck heads and feet, pig bones, ham skin bones, etc., add more than 5 times of water and a little green onion ginger and rice wine, skim off the foam after boiling, and turn to low heat to cook for about 3 hours.

Yellow eel bone hanging soup: wash the back of the eel, wrap it in gauze and put it in the pot, add water (500 grams of eel bones plus 1500 grams of water), green onion ginger, rice wine, skim off the foam after boiling, turn to low heat and cook for about 1 hour, filter.

Hanging soup: Wash the meander, wrap it in gauze and put it in the pot, add water (500 grams of 1500 grams of water) green onions, ginger and rice wine, skim off the foam after boiling, and cook for about 30 minutes.

"Scraps" are often waste, turning waste into treasure, turning "decay" into "magic", its joy is harmonious, its interest is strong, and it is worth a "hanging".

The so-called Ding soup, soup stock, soup...

1. Fresh soup is stock. Generally, it is divided into three categories: hair soup, milk soup, and clear soup, which are matched with raw materials to maintain the original fragrance.

2. Big bone broth. 1000 grams of raw pork bones, 300 grams of chicken, appropriate amount of water. Production:

Wash the large bones, tap them with the back of a knife, wash the chicken and cut it into large pieces. Then put it in boiling water and boil some water to remove it. Put it in a pot of cold water, bring to a boil over high heat, turn to low heat and boil for two hours, then filter.

3. Clear soup. Raw materials, a net hen, a green onion, 25 grams of ginger, appropriate amount of water. Production:

Chop the hen into large pieces, put it in boiling water and boil it, remove it and wash it in clean water, cut the green onion into sections, and slice the ginger. Then put the chicken in a pot of cold water, add the green onion and ginger slices, and boil until the chicken is soft and rotten.

4. Fresh milk soup. Raw materials: a net hen, 1000 grams of net pork knuckle, 250 grams of pork, 50 grams of green onions, 25 grams of ginger, 50 mg of cooking wine, salt monosodium glutamate, pepper, and appropriate amount of water. Production:

Remove the chicken and spread the meat, cut it into pieces, put it in boiling water with the pork knuckle, and remove it. Put the chicken and pork knuckles into a pot of boiling water, add the green onions, ginger slices, bring to a boil over high heat, cook over low heat until the chicken elbows are soft and rotten, and then add cooking wine soup to add pork, and the chicken can be stewed over low heat until the soup is like milk.

5. Red soup. Ingredients, 200 grams of bean paste, 200 grams of garlic, 100 grams of ginger, 50 grams of black bean sauce, 50 grams of rock sugar, 25 grams of dried red pepper, 25 grams of Sichuan pepper, salt, cooking wine, mash juice, chicken broth, butter, sesame oil. Production:

Heat the oil in a pot, dry red pepper, Sichuan pepper, cooking wine, add bean paste, ginger slices and black bean sauce and fry until red, then add rock sugar, salt mash juice, etc., and boil until the soup is thick.

A series of mushrooms such as kelp and mushrooms can be fresh, if it is a shiitake mushroom, it is best to add dried shiitake mushrooms to the soup after soaking in water, and the fragrant hydrocarbons are fully out, in addition to dried razor clams, dried raw squid, you can also do it. If you add MSG, you can also achieve the effect, but the "expert" says that MSG should not be eaten too much.

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Hello, the first method is the simplest, and it is also commonly used by many families, which is to add monosodium glutamate, which is rich in monosodium glutamate, which is an amino acid and has the effect of improving freshness.

The second method is to add the appropriate oyster sauce to the soup, which is made with seafood and is delicious, and adding a spoonful to the soup can add a delicious flavor and is easy to use.

The third method is to add some shiitake mushrooms, kelp or seaweed to the soup, shiitake mushrooms are rich in amino acids, and seaweed kelp is seafood, although it is vegetarian, but it is also rich in amino acids, which has the effect of improving freshness.

The fourth method is to add appropriate seafood products to the soup, such as squid, dried dried shrimp, shrimp skin, abalone, fresh shellfish, etc., which are very effective in enhancing freshness. Usually adding a little soup will enhance the flavor to a higher level, which is also a method often used in many restaurants.

The fifth method is to add appropriate shrimp flour or fresh shellfish flour to the soup. In addition, when boiling soup. Be sure to blanch the water in advance to remove some peculiar smells, and then boil the soup in a pot under cold water, add enough water at one time, do not open the lid halfway, do not add water, and it is best to have a layer of oil on the boiled soup to seal the umami of the soup and not flow out.

The sixth note, the best utensils to choose for boiling soup are clay pots, clay pots, casseroles and other utensils with strong thermal insulation performance, it is best to choose the kind of special soup cans with narrow mouths and high depths, and the salt should be added last, which also has the effect of improving freshness.

Stock is the freshest. In the past, there was no chicken essence, and the soup stock was generally chicken soup, or pork rib soup, which was made at home, and there was a finer difference: soup (fresh soup) is generally divided into three categories: hair soup, milk soup, and clear soup.

1. Mao soup. Mao soup is widely used in ordinary Gaoqingyan 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. Milk soup. Raw materials: 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. 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 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 it is also the best quality Qi Yu soup. Clear and fresh. It is often used in shark fin, sea cucumber or high-end fresh soups.

Put sugarcane, sugarcane contains fructose and cellulose, cellulose can help adsorb impurities, blood and dirt in the meat will automatically run out, and fructose will make the meat more tender, will also make the stewed soup more fragrant. Here's how to make chicken soup with sugar cane corn::

Ingredients: half a chicken thigh Accessories: 1 corn, appropriate amount of sugarcane Steps: 1. Chop a chicken thigh into small pieces.

2. Cut the corn into small sections, peel and cut the sugarcane into sections and pat loose.

3. Boil the water in a pot, blanch the chicken in the pot after the water boils, remove the blood and remove the water 4. Add water to the inner pot of a small electric pot and preheat it.

5. Blanch the chicken pieces and add them.

6. Add sugarcane segments.

7. Add corn, and then add an appropriate amount of water according to the difference, the inner pot is preheated, at this time the water can be heated, if there is no preheating, add cold water.

8. Cover and simmer slowly.

9. After an hour and a half, the soup is ready.

10. Finished product.

Put the chicken essence so that it tastes a little better, and add some ginger.

Shiitake mushrooms and chicken or beef bones.

It can be replaced with chicken broth, and the taste and nutritional value of chicken broth is much better than fresh soup.

Chicken soup, especially old hen soup, has always been known for its deliciousness, and the effect of "replenishing deficiency" is also known. Chicken soup can also play a role in relieving cold symptoms and improving the body's immune function.

How to make chicken broth:

Ingredients: 200 grams of black chicken breast, one green pepper, one carrot, one white radish, one egg.

Method: 1. Shred the chicken (cut along the grain), and shred the green pepper and red and white radish respectively.

2. Add refined salt, eggs, cooking wine, and wet starch to the shredded chicken, and slip it into the oil pan.

3. Put the wok on the heat, pour a little oil, add the ginger shreds and stir-fry slightly, fry the green pepper shreds and radish shreds, add salt, monosodium glutamate, put a small amount of water, thicken, add oil, pour in the shredded chicken and turn the spoon.

If you have time, you can make a pot of chicken soup with a chicken and skim the fat, and that's it. If you don't handle it well, you can go to the supermarket and buy a box of soup Xianbao directly, and there are many ways to use it yourself.

Inside and inside, Knorr Soup Treasure. Know no. Actually, the bone broth you make yourself is also good.

Pork belly stewed tea tree mushrooms, add some ginger, wolfberry, cooked ground, Chuanxiong, put in a pot and add water to stew for 20 minutes, the taste is delicious and thick

A delicious soup is a fresh soup. If it's a broth, it's not necessarily, there are stewed chicken broth for broth, and there are stewed bones for broth. Many restaurants say that they use broth, but in fact, many of them are made with additives and a drop of incense, and it is good to eat it at home.

Fresh soup is not good if it is not cooked for a long time, such as seafood soup, winter melon and barley soup, etc.

Generally, it refers to a soup made from large pork bones.

Soup stock bar My house is chicken soup.