1. Ordinary clear soup: choose old hen, mix in some lean pork, blanch with boiling water and cold water, skim off the foam, add onion ginger wine, then lower the heat, keep the noodle soup slightly open, and turn over the broken water. If the temperature is too high, it will be boiled into white milk soup. If the temperature is too low, the fresh fragrance will not be strong.
2. Refined clear soup: filter the common clear soup with gauze, chop the chicken breast into minced meat, soak it in onion ginger wine and water for a while, wrap the minced chicken in gauze and put it into the clear soup, and heat and stir it with high fire. When the soup is about to boil, change it to a small fire and don't let the soup boil. After the turbid suspended matter in the soup is adsorbed by the chicken chops, the chicken chops are taken out. This refining process is called "hanging soup", and the clear soup refined twice is called "double hanging soup". The soup refined in this way is the top grade in the soup. It looks like white water, but it is clear and delicious. It is often used to make high-grade dishes, and the representative dish is boiled cabbage.
The practice of pig bone soup?
1. Wash the pig bones, put them into the pot with dry water and cold water, turn off the fire after boiling and foaming, pour out the water in the pot, and then wash the pig bones with warm water.
2. After washing the pot, re-inject clean water, put in the clean bones, add two or three pieces of ginger, a onion knot and a proper amount of cooking wine, and add enough water at a time. The water is 4 to 5 cm higher than the pig bones, because the water will evaporate less during the cooking process.
3. After the fire boils, turn it down to keep it slightly boiling. If there is floating foam, you can skim it off.
4. Cook until the soup is small, the soup is white, and the pig bones are crisp and rotten. Season with salt and turn off the heat.
5. Filter the broken bones of onion and ginger with a strainer.
6. put it in a fresh-keeping box, let it cool, put it in the refrigerator, and refrigerate it for two or three days, and you can eat it in a week or two. It is especially good to cook porridge and soup under wonton.
Skills:
Many families will stew soup, chicken soup, mutton soup, fish soup and so on. Many people think that soup is more nutritious than meat, but this is a misunderstanding. In fact, most of the nutrition of the broth is still in the meat, and even eating and drinking is the best choice.
Because besides water, the nutrition of soup comes from raw materials, which contain water-soluble nutrients and water-insoluble nutrients. For example, water-soluble vitamins (vitamin foods) C and minerals will partially enter the soup, while more than 90%-93% of water-insoluble protein will remain in the meat, and the content in the soup is less than 65,438+00% of the total.
note:
The stew time should not be too long, otherwise it will easily lead to deterioration of protein. Organic meat and vegetables are the best stews.
In addition, don't drink too much broth. Because meat contains a lot of fat, the fat will dissolve in the hot soup during the stew. Drinking more soup is easy to raise blood lipids, which is not good for cardiovascular and cerebrovascular health. If people with high blood lipids want to supplement protein, they can use tofu and vegetable soup instead of broth. At the same time, gout patients with high purine content and abnormal purine metabolism and patients with high serum uric acid concentration should be careful to eat.
Selection principle of stew:
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.