1. Blanch onions, carrots and fresh corn, and cut into sections for later use.

2. Take the soup pot, put all the materials of method 1 and pour water.

3. Fire, boil the water in the soup pot of method 2, cover the pot, put it in the stew pot for about 2 hours, and take out the material in the pot, that is, pork soup.

A pair of pork bones, a spoonful of wine and 3 slices of ginger. 2 shallots

Practice editing

Boil pig bones in boiling water for 5 minutes, boil out impurities and blood, and pour out all the soup. Wash the cooked pig bones with tap water, put them all into the pot, add onion, ginger, wine and water, and simmer slowly to form pig bone soup.

1. After the ribs are soaked in blood, wash and drain. Soak the fungus in cold water and tear it into small flowers. Chop leek, shred ginger and slice garlic.

2. Heat the right amount of oil in the pot. When it is about 70% hot, add ginger and garlic and stir-fry until fragrant. Pour in the ribs and stir-fry until the color changes. Then add soy sauce, yellow wine and oyster sauce and continue to stir fry. Pour boiling water without ribs, add broth and sugar, cook for 30 minutes on medium heat, then add fungus and salt, continue cooking for 20 minutes, pour a little vinegar along the side of the pot, stir well, and turn off the heat.

3. Add about 2/3 full water to the boiling pot, pour a teaspoon of cooking oil and bring to a boil. Put the dried noodles in a boiling pot and pour half a bowl of cold water. After three times, take out cold water once, drain it, put it in a bowl, pour in ribs and soup, sprinkle with shallots, and add eggs to finish the sparerib noodles.

Milk soup generally uses chicken, duck, pig bone, pig's foot, pig's elbow, pig's belly and other raw materials that are easy to whiten the soup. Blanch in boiling water, blanch in cold water, skim off the foam, add onion ginger wine, and slowly roll until the soup is thick and milky white.

White meat is better than red meat, and small meat is better than big meat. Shrimp belongs to white meat >; Fish white meat > chicken white meat >; Sheep red meat > pork red meat > red bull.

Common ingredients for the efficacy of broth:

1. From the perspective of Chinese medicine health preservation, pork tonifies the kidney and nourishes the blood, nourishing yin and moistening dryness. Drinking pork soup can make up for the symptoms such as irritability, dry cough, constipation and dystocia caused by insufficient body fluid.

2. Beef has the functions of invigorating spleen and stomach, benefiting qi and blood, strengthening bones and muscles, and eliminating edema. Stewed beef with red dates is helpful for muscle growth and wound healing.

3. Mutton warms the spleen and stomach to treat nausea, emaciation and chills caused by deficiency and cold of the spleen and stomach; Warming and nourishing liver and kidney, used for treating soreness and weakness of waist and knees, asthenia, cold pain and impotence caused by kidney-yang deficiency; Tonifying blood and warming channels are used for abdominal cold pain caused by postpartum blood deficiency and cold channels.

Sample editing

Speaking of this soup stock, it is very particular. "Broth is a soup that becomes mushy after freezing."

primary raw materials

The production of broth varies from person to person, and the best is probably the mixed stew of old chicken and turtle; Almost, stewed with egg shells and meat bones. The worst thing to eat, and the most used in private restaurants, is to stew with pig water and pig blood. It is said that the taste is quite fresh, but that kind of fresh method is "the freshness of the tiger and the wolf", just like giving extremely nourishing medicine to extremely weak people, it is not taken by law.

Clear soup should be stewed with cold water, the water surface should cover the materials inside, and wine should be added to remove the fishy smell of meat, but it is forbidden to put onions, ginger and other things to prevent food from losing its flavor. After the water is boiled, skim off the floating foam and simmer on low heat until the bones are crisp and the meat is rotten.

Duration and degree of heating

Stir-fry the soup with a small fire, and the soup will not be clear if it is too big. That's not enough. After stewing, you should secrete the soup, filter the impurities with a cloth, let it cool, scrape off the frozen oil on the upper layer, then boil the soup, add the broken egg white, and stir while pouring, so that the egg white can wrap the turbid things in the soup. This old soup can only be drunk as water. Most people don't know the knowledge of clear soup. Just take a chicken to cook. When cooking, scoop a spoonful from it and add it. This soup is neither clear nor oily, so it's better not to put it. And not all dishes can use broth, such as tofu coat, so you can't use broth, just because it is pure; Another example is burning seafood. Chicken soup should be used instead of broth. There are many exquisite things here.

protect

Cooked stock can be frozen in plastic bags. You can take it whenever you want. When I don't have time to make soup after work, I take out a bag, heat it and put some vegetables in it, which is a good soup.