Boiling fresh soup is a technology, which contains many scientific principles. Understanding these principles will help to make soup more in line with the requirements of dishes. ?
What kind of fresh soup?
According to the clarity of soup, we can divide soup into clear soup and thick soup.
The raw materials of soup can be divided into chicken soup, broth (pork), beef soup, vegetarian soup, fish soup, etc. According to the value of soup, it can be divided into high-grade clear soup and second soup. A more practical classification method is clear and dense classification. Details are as follows:
Clear soup is divided into ordinary clear soup and advanced clear soup?
Is thick soup divided into ordinary thick soup and milk soup?
The so-called clear soup refers to the soup made of chicken as the main material. The finished product has the characteristics of crystal clear and mellow taste. Pork ribs, lean pork, beef, scallops and ham can also be added as ingredients when cooking chicken soup. Generally, clear soup can also be graded, depending on the amount fed and the ratio to water. ?
High-grade clear soup (also known as Shangtang and Tang Ding) is based on high-quality basic soup, in which chicken legs and chicken tenderloin are hung (refined) into mud or shredded pork to remove impurities, so that the soup is pure and thick, delicious and not greasy. ?
Thick soup is a soup based on meat. The finished product is characterized by thick white (or red) opacity, fat and fresh fragrance. Old hen, duck, beef, ham, etc. It can also be added as an ingredient when cooking broth. Generally, the quality of thick soup is also graded by feeding and the ratio of raw materials to water. ?
Milk soup (high-grade thick soup) is made of specified raw materials and specified temperature. The main ingredient is meat, and the soup is as thick as milk, sticky and thick. ?
Different dishes should use different soups, so as to meet the special requirements of dishes. Generally speaking, the soup used for shark's fin and abalone belly is mainly milk soup and high-grade clear soup. So this book does not elaborate on other soups, such as vegetarian soup and fish soup. ?
State Banquet is a formal banquet held by the head of state or government to entertain state guests, other distinguished guests or people from all walks of life on important festivals. The State Banquet is a dish for foreign guests, foreign aid workers and people who have made outstanding contributions to the country in the name of the government, such as Premier Chairman or the State Council. On National Day every year, the reception hosted by Premier the State Council is called the State Banquet.
China State Banquet usually uses Huaiyang cuisine [1]? As a benchmark, it brought together local delicacies, sorted them out and improved them. Mainly salty, Sichuan cuisine reduces the use of pungent spices such as pepper and pepper, while Huaiyang cuisine reduces the amount of sugar. Characterized by light and delicious taste, soft and delicious, it can meet the requirements of most guests at home and abroad. State banquets are usually held in the Great Hall of the People or Diaoyutai State Guesthouse, but a banquet for 5,000 people is held in the Great Hall of the People. Therefore, in recent years, the national banquet dishes have also been reformed to reduce expenses. The menu does not exceed three dishes and one soup, and liquor is not served. Among them, lion head, Buddha jumping wall and Sambo duck are the representative dishes of the state banquet.
According to the requirement of "taking taste as the core and taking food as the purpose", the dishes of state banquets are recorded in the palace, and snacks with folk flavor are taken, involving famous dishes from all over the world and eight major domestic cuisines, forming a unique series of cuisines, highlighting "three lows and one high" (low salt combines Chinese and western tastes, scientifically and rationally matches meals, and pays attention to health care effects. ? The national banquet dishes in the Great Hall of the People are called "hall dishes" and are important representatives of national banquet dishes, which are characterized by precious materials and fine selection of materials; Taste-oriented, fresh and salty; Rigorous knife work and delicate seasoning; Soft texture and light color; Properly decorated and elegant in shape. "Tang cuisine" has a unique style of "light, tender and smooth, with all kinds of colors" and is a wonderful flower of Chinese food culture.