Let's share with you the production methods of seafood thick soup and clear soup respectively.
Preparation method of seafood thick soup
Required materials: 50 kg of clean water, 7 kg of pig bones, 3 chicken bones, 3 kg of crucian carp, 3 kg of dried fish, 500g of wax gourd, ginger, onion 1 root, pepper 10g, cooking wine and salt.
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1. Wash and cut pig bones into large pieces, then soak them in cold water 1 hour to remove blood, blanch them in cold water to remove odor, and then take them out and clean them.
2. Cut a knife at the tail of the crucian carp, and then put it in clear water to let the crucian carp swim and bleed. After washing the crucian carp, put it in a pot and fry it until it is golden on both sides.
3. Add 50 kilograms of clean water to a stainless steel soup bucket, then add pork bones and chicken skeletons to boil, add crucian carp and dried fish, add a piece of ginger, onion and pepper, let the soup boil over medium heat for one hour, and then simmer for two hours.
4. Wash the wax gourd without peeling, and then put it into the soup pot for 20 minutes in advance. Finally, add a little salt to taste, add a little cooking wine to remove the fishy smell and enhance the fragrance, and the seafood soup will be ready.
The seafood soup made in this way has a strong taste. Pig bones contain a lot of bone marrow, and the soup boiled with bones is rich in flavor and milky white in color. Adding chicken skeleton, crucian carp and dried fish can make the soup fresher, without adding too much seafood, saving costs. Adding wax gourd can make the taste of seafood soup more fresh and sweet. In addition to wax gourd, you can also add ingredients such as soybeans, radishes and kelp instead, which can make the soup fresh and sweet.
Preparation method of seafood broth
The preparation method of clear soup seafood soup is relatively simple, mainly based on umami flavor and clear soup color. The materials used in 50 kg of clean water are: dried fish 1500g, scallop 30g, dried kelp 200g, dried shrimp 250g, ginger, pepper, onion and salt.
After 50 kg of water is boiled, add the above ingredients and boil for two hours. Seasoning is enough at last. The soup cooked in this way is mainly fresh, but the soup color is clear. This clear soup is the most commonly used in cooking seafood dishes.
The original soup of seafood is mainly fresh, followed by flavor. If it is used to make seafood noodles, then seafood thick soup is the most suitable, because seafood thick soup tastes mellow.