Cooking soup in restaurant

Broth is generally divided into three categories: hairy soup, milk soup and clear soup.

Maotang is widely used in ordinary cooking and is often seen in restaurants. Just keep cooking and making up. Raw materials are generally chicken bones, duck bones, pig bones, minced meat, pigskin and so on. Boil in cold water, skim off the foam, add onion ginger wine and simmer for several hours. There are no special requirements.

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.

Clear soup can be divided into ordinary clear soup and refined clear soup.

1, ordinary clear soup: choose old hen, add 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: take ordinary clear soup and filter it 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 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.