How to make soup stock
In the past 10 days, among the hot topics about cooking and food on the Internet, "how to make soup stock" has become the focus of many netizens. Stock is the basis of Chinese cooking, and its preparation method directly affects the taste and flavor of subsequent dishes. This article will introduce in detail how to make soup stock, along with relevant data and tips.
1. Basic concepts of serving soup stock
The stocking stock is a clear stock made from chicken, ham, pork bones, etc., which is boiled for a long time. It is often used in the preparation of high-end dishes, such as abalone, sea cucumber, etc.
| raw materials | Dosage | function |
|---|---|---|
| old hen | 1 piece (about 1.5kg) | Provides umami and gelatin |
| Jinhua ham | 200g | Increase salty flavor |
| Pork ribs | 500g | Increase bone flavor and gum |
| scallops | 50g | Enhance the umami level |
2. Steps for making soup stock
1.Raw material handling: Wash all the ingredients, cut the chicken into pieces, slice the ham, and crack the pork bones.
2.Blanching treatment: Put the meat raw materials into a pot with cold water, boil and blanch for 5 minutes to remove blood foam and impurities.
| Blanching time | water temperature control | Things to note |
|---|---|---|
| 5 minutes | boil over fire | Keep skimming off the foam |
3.Cooking process: Put the blanched raw materials into clean water (about 3L), add ginger slices and green onion segments, bring to a boil over high heat, then turn to low heat and simmer for 6-8 hours.
| Cooking stage | time | heat |
|---|---|---|
| Early stage | 0-1 hour | fire |
| medium term | 1-4 hours | medium heat |
| later stage | 4-8 hours | small fire |
4.Filter and clarify: After boiling, filter with fine gauze to remove all solid impurities and obtain clear soup stock.
3. Key techniques for serving soup stock
1.Fire control: Keep the soup noodles at a slight boil throughout the process to avoid turbidity caused by violent boiling.
2.Oil removal treatment: After cooking, you can use oil-absorbing paper or refrigerate to scrape off the surface grease.
| Oil removal method | Operational points | Effect |
|---|---|---|
| Refrigeration method | Refrigerate for more than 4 hours | Grease solidifies and is easy to remove |
| Blotting paper method | Adsorb while hot | Quick and easy |
3.Seasoning timing: Traditionally, soups are generally not seasoned in advance, and salt is added according to the needs of the dish when used.
4. How to preserve soup stock
1.Refrigerated storage: Can be stored for 3-5 days, need to be boiled again before use.
2.Cryopreservation: It can be stored in the freezer for 1 month after packaging, but there will be some loss of flavor.
| Save method | save time | Things to note |
|---|---|---|
| Refrigerated | 3-5 days | Sealed container required |
| frozen | 1 month | It is recommended to divide into small portions |
5. Application of soup stock
Stocking stock can be used to prepare a variety of high-end dishes, such as:
1. Serve vegetables with soup
2. Grilled vegetables with abalone sauce
3. Sea cucumber cuisine
4. Premium soup
Through the above detailed production methods and techniques, I believe you have mastered the essentials of making soup stock. This seemingly simple but actually sophisticated stock is an indispensable basic element in Chinese cooking and is worth learning and mastering by everyone who loves cooking.
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