Broth can generally be divided into three categories: hairy soup, milk soup and clear soup. Most soup stock is made of chicken, duck, pig, cow, sheep, ham, scallop, mushroom and other raw materials rich in fresh substances, and the soup contains many fresh substances such as nucleotides, odorous amino acids, organic acids, peptides and nitrogen-containing organic substances. These umami ingredients and other flavor substances produce a comprehensive taste, which makes the broth mellow.
Many chefs use self-made raw materials and corresponding methods to make distinctive broth, which has become a "secret skill" for making dishes with unique flavor and full taste. Broth can add a soft feeling to various tastes such as hemp, spicy, fresh, fragrant, smooth, tender and refreshing. It has the characteristics of multi-material compound taste components and original flavor, and its fresh, smooth and refreshing seasoning effect is not comparable to that of spices so far.
Extended data:
Skills of cooking stock:
1, all meat must be cooked in cold water. After slow heating, the fat, amino acids and umami substances in the meat can fully penetrate into the soup, making the soup more delicious and pure. On the other hand, if the meat is put into the pot after the water is boiled, it will hinder the leakage of umami substances inside the meat and reduce the freshness of the broth.
It is best to add enough water once before boiling. If the calculation is wrong and the amount of water is seriously insufficient, when water must be added again, boiling water must be added to ensure that the temperature of the added water is the same as that of the soup in the pot, so as not to cause too much influence on the quality of the finally cooked soup.
3. It is best to drink soup with cold water. If hot water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer layer protein of the meat will solidify immediately, so that the outer layer protein cannot be fully dissolved in the soup.
Only by adding cold water once and heating slowly can protein be fully dissolved in the soup, and the soup will be delicious. Besides, don't put salt in the soup too early. Salt will quickly exhaust the water contained in meat and accelerate the solidification of protein. Soy sauce should not be added too early. Don't put too many ingredients such as onion, ginger and wine, which will affect the umami flavor of the soup itself.
People's Network-Pay attention to these when cooking soup in winter.