Why do you have to cook soup when cooking pot-stewed vegetables? What happens if you don't cook soup?

Let me take the broth added in the braised pork product as an example to introduce the broth and its specific function in braised dishes:

The broth added in the braised pork product is a milky white soup which is made by adding raw materials such as old hen and pork skin into pork leg bones, adding water, and boiling for more than 1 hours, so that the fresh and fragrant taste of pork bones and old hen are all dissolved in water and filtered. Characteristics of broth: fresh and fragrant, slightly sticky, like milk.

I often add broth when I add new brine to braised pork products. The functions of broth are as follows:

1. Broth can increase the heavy taste of brine: this is the main function of adding broth to braised pork products. Everyone should have heard that the more bittern the brine, the more fragrant it is. The fragrance here refers to the heavy taste. It is made by constantly cooking fresh ingredients and constantly blending spices, salt and other seasonings every day. When new brine is added, broth is added to achieve the thick effect of old brine and make up for the problem that the finished product tastes dull without old brine.

2. Soup stock can refresh and enhance the flavor of braised dishes: there is a record of making soup stock in Qi Min Yao Shu, which was the traditional "seasoning" for refreshing and enhancing the flavor of dishes before the appearance of monosodium glutamate. The selection of materials for cooking broth pays attention to "no bone is not thick, no chicken is not fresh, no skin is not thick". Using the fresh flavor of pig bones and old chickens to add fresh flavor to pot-stewed vegetables.

3. The broth can increase the consistency of the brine, which makes the brine thicken: pigskin (pig's trotters and chicken feet are also added to the broth, but the cost is too high), which will increase the consistency of the broth. A protective film will be formed on the surface of the marinated dish made from this broth, which can reduce the oxidation speed of the marinated dish.

4. Broth can increase the content of bittern oil: bittern oil can enhance the fragrance and brightness of the finished product, and it can also isolate the air and avoid the direct effect of braised pork products and air. When making soup stock, both pork leg bones and old hen contain oil. When making soup stock of braised pork products, I also add some pork belly and chicken butter to increase the oil content. This kind of oil is much better than making fried oil alone by adding spices later. Because it is difficult for the post-production fried sealing oil and brine to blend together, it can not protect the finished product from oxidation in a short time.

back to the topic, to sum up, cooking pot-stewed vegetables plays a great role in making new brine, so if you want to make delicious pot-stewed vegetables quickly, you must cook the soup. However, after a large number of marinated ingredients are cooked in the later stage, the old brine tastes heavy, and when the old soup is reduced again (or when the brine is circulated), clear water can be used to replace the broth. If you add broth, it will be a little wasteful.

note: if the brine is seriously reduced, the broth must be used to supplement the brine.

according to my experience, it's ok not to use broth when making new brine, but it will take a lot longer to produce the thick taste of brine, maybe ten days, maybe half a month, which will easily lead to the bland taste of our products, which will affect our business, so if it's the first time to make brine, I suggest our friends cook broth. Expansion: the method of hanging broth for braised pork products

Raw materials: pork leg bones, buttered old hens, chicken butter and pigskin.

using tools: fine leakage, stainless steel barrel.

Start making: 1. Prepare 1 kg of fresh pork leg bones, 3 kg of pork belly, 2 old hens with butter, 3 kg of pigskin and 2 kg of chicken butter.

2. The old hen splits from the back, removes the internal organs, lymph and trachea, cuts off the buttocks, soaks with other raw materials for about three hours, and filters out the blood.

3. Take a large pot, first add cold water, then add the raw materials soaked in blood water (blanch the large pieces first), then turn on high heat and blanch until the water boils, skimming off the floating foam on the upper layer, blanch for about three or four minutes, then take out the raw materials and clean them again (do not pour out the water for cleaning the ingredients, and use it later).

The leg bone of the pig is broken from the middle to leak out the bone marrow, the old hen is chopped into large pieces, and the pigskin and pork belly are cut into large pieces.

4. Prepare a 45* stainless steel bucket with a layer of bamboo net at the bottom, add 5 kg of clean water (including water for cleaning ingredients), first pour the pork leg bones, then add the old hen, pork belly and skin, and finally pour the chicken oil.

bring it to a boil with high fire, slowly skim off the impurities floating on the upper layer, and simmer for 1 hours. Open the fire again ten hours later, and then make soup. Stir the bottom of the pot with a wooden stick or a hand spoon (remove the bamboo net to prevent the pot from being burnt) to make it shake into a thick white soup, and boil for about half an hour. Turn off the fire. At this time, the bones and meat in the pot become crumbs, and filter the residue with a fine leak, leaving about 35-4 kg of broth. ~ tips for hanging soup ~

1. the ingredients of hanging soup must be fresh, and the pig bones should be leg bones, which are easy to smell. The old hen should choose butter chicken, which is old in meat and full of flavor.

2. The raw materials should be blanched with cold water, so that the blood contained in them will slowly precipitate into the water. If you blanch with hot water, the blood will be locked in the meat instantly, resulting in a strong smell of broth.

3. Don't pour out the water that is washed again after the raw materials are blanched, because a large amount of fresh substances will flow into the water during cleaning, which can be poured into the stainless steel barrel again after the impurities are precipitated.

4. when the raw materials are put into the stainless steel pot, pay attention to the order. The ones with big bones and boiling resistance are put at the bottom, and the ones above are not boiling resistance in turn. Don't pour them all at once.

5. When hanging the stock, a lot of floating foam will appear in the pot slowly in the first half hour, so be sure to knock it off in time, and wipe off the floating foam stuck on the pot wall with cotton cloth. If it is not cleaned in time, it will not only affect the color of the stock, but also affect its taste.

6. The concentration of this soup stock is very high. If you think the cost is high, you can beat out the first soup stock after stewing for 1 hours, then pour in boiling water and boil the soup for about half an hour to 4 minutes. After filtering again, you can use the two soups together. Remember to use boiled water when adding water. Cold water won't boil white.

7. When stewing the broth, the heat must not be too strong, and the noodle soup should be slightly boiled. If the heat is too strong, more water will be lost.

8. When making soup, the fire should be turned to the maximum, so that the gum and grease in the raw materials can be fully integrated into the soup, so that the soup will be thick and sticky.

note: there is no need to add any spice to remove the fishy smell when hanging the soup stock for stewed vegetables, just soak the blood and skim off the floating impurities. In the later stage, the broth will be changed into brine, and spices will be added to achieve the effect of removing fishy smell and enhancing fragrance. Written at the end

I think that when making braised dishes, not only pork products, but also beef and mutton products should be made with broth, which is necessary. Although it will increase some costs, it can quickly make braised dishes and quickly return to the original.

the above is my real experience, and I hope it can be used for reference. Due to the limited time, the writing was a little hasty, and I hope that the shortcomings will be criticized and corrected. If the friends in front of the screen have different opinions, please leave a message in the comment area.

The bittern is rich in flavor, and the bittern will taste good. If the bittern tastes bland, the bittern will lack flavor, so the taste of bittern will directly affect the taste of the bittern. Why do you have to cook soup when cooking pot-stewed vegetables?

why do you have to cook broth when making brine? The main reasons are as follows:

Increase the fresh and fragrant taste of braised dishes: Only when the taste of brine is good can better braised dishes be produced, so the taste of brine determines the taste of braised dishes. The added broth has a strong fresh and fragrant taste, and when the ingredients are marinated, the taste of the ingredients marinated by absorbing the fresh flavor in the broth will become more intense.

enhance the consistency of brine: the brine with a certain consistency can be better colored, and the color can be better adhered to the surface of marinated vegetables, but it is not good if the brine is too thick, so the brine is easy to taste. If it is too thick, it should be mixed with clear water. What happens if you don't cook soup?

If a newly-opened pot of brine is boiled only with clear water instead of broth, then the prepared brine has a single flavor, only spice flavor, without the fresh flavor and meat flavor of meat, which will lead to the fact that the marinated ingredients are not rich enough in flavor, only spice flavor, and really lack fresh flavor and rich taste. How should soup be boiled?

It's not as difficult as you think, and you don't need expensive ingredients. You just need to add three main ingredients: pig bone+chicken skeleton+pig skin. Pig bone mainly increases the flavor of the soup, while chicken skeleton increases the umami flavor, while pig skin makes the soup thicker, so that the soup will be fresh and fragrant.

Let's take the commonly used Chaozhou brine as an example to share the production method of brine, and please forward it to the collection if necessary. Making method of Chaozhou brine

Ingredients: 5 kg of pig bones, 3 chicken skeletons and 1.5 kg of pig skin

Spice formula: 15g of ginger, 2 garlic bulbs, 2g of star anise, 2g of dried tangerine peel, 1g of fragrant leaves, 1g of pepper, one Siraitia grosvenorii, 1g of ginger, 1g of licorice, 15g of Amomum tsao-ko, 15g of cinnamon, 5g of clove, 15g of fennel, 15g of cinnamon, and 1g of cinnamon. 15g of cardamom

seasoning: 3g of oyster sauce, 8g of soy sauce, 15g of rock sugar, soy sauce, sugar color, 4g of salt, 3g of chicken essence, moderate amount of alcohol, 12g of fish sauce,

-production steps-

Step ① Treatment of ingredients

Boiled bones and chicken in stock. Then burn it with fire to remove the odor, then put the bones, chicken skeleton and pig skin in a pot and blanch them, cook the ingredients, then take them out immediately and wash them with clear water to remove the blood foam on the surface of the ingredients, and then cut the pig bones into large pieces for later use.

Step ② Boil the soup

Add ingredients, 25 kg of clear water and 15g of ginger slices to the pot, boil over high fire, then remove the floating powder of the noodle soup, and turn to low fire for 6 minutes.

Step ③ Stir-fry the spices

Stir-fry the spices with the time of cooking the broth, and the fried spices will taste more fragrant. Add the spices separately according to the degree of heating, stir-fry the spices slowly with low fire, control the firepower and don't fry them, and then put the fried spices into a cloth bag and tie them tightly for later use.

Step ④ After the brine is made,

the broth is boiled for 6 minutes, then the spice bag is added and boiled together for another 6 minutes, so that the flavor of the spice is mixed with the soup, and after one hour, the seasoning is added, wherein the soy sauce and sugar color should be added according to the color required by the individual, and then it can be boiled for 1 minutes, and then the residue in the pot is fished out, so that the brine is made. The "doubt solution" of the meat summary

① Do you need to add broth to the brine in the subsequent use?

a: if the brine is used normally and preserved properly, the concentration of the brine is getting higher and higher; if the concentration is too high and the brine is too thick, clear water should be added to dilute the brine; if the brine concentration is not enough, broth and spice bags should be added to cook to increase the concentration.

② why does the bittern I prepared taste bitter?

a: it's normal for bittern to have a little bitterness. just add rock sugar to neutralize the taste. If the taste of brine is too bitter, the main reason is that the amount of spices is not put right. Some spices will be bitter if they are put in too much proportion, just like cloves. The amount of cloves must not be too much, and 1 kg of water should be put at most 5~1g. If the amount is too much, it will be bitter. Followed by Amomum tsao-ko, the seeds in Amomum tsao-ko are bitter and astringent, so the seeds of Amomum tsao-ko should be removed before cooking, and there is cinnamon, which will also bring bitterness, so the amount of spices must be controlled well.

(3) What kind of brine is suitable for cooking?

a: the above is a commonly used brine, and many ingredients can be marinated, such as marinated pig's feet, marinated ducks, and pig's ears. However, it is best to marinate the marinated ingredients with strong odor separately to avoid cross-odor, and blanch the ingredients before marinating them, which can protect the brine. Tips for making

① All the residues in the pot must be removed from the prepared brine. Too much residue in the pot can easily make the brine taste bad.

② In hot weather, bittern tends to go bad. Boil it once every morning and evening, and then put it in a ventilated place to dissipate heat, so as not to touch raw water.

③ The bittern will be used for a long time, and the taste of bittern will become weak with more bittern times. Generally, it is necessary to season it after 4-5 times, and add spice bags or seasonings.

④ When marinating ingredients, after boiling the brine, turn it to low heat and cook it slightly, so that the ingredients are easier to taste, and the ingredients are easy to stick to the pot with high firepower, and the brine will evaporate quickly. Conclusion

The newly-made brine must be mixed with broth to increase the concentration and fresh flavor of the brine. If the brine without broth is bland, it tastes better than the brine made with broth. That's the sharing today. There are many things to pay attention to in a good pot of brine. Accumulate experience in daily cooking and handle it flexibly, so as to make more delicious brine.

hello!

Brine can be divided into South Brine, North Brine and Sichuan Brine.

Brine products include meat products and bean products. After long-term marinating, bittern produces compound fragrance, so the quality of bittern determines the quality of finished products.

Any kind of bittern will never taste too good if it is marinated with a single ingredient.

Therefore, a variety of ingredients should be added in the processing of marinated food. In order to increase the compound flavor of brine,

For example, chicken, duck and pork elbow, it is best to use spices wrapped in cloth.

Spices are used in bags, which is convenient for skimming the floating foam and grease on the soup surface, making the soup clear and not muddy, and avoiding the crumbs with spices in the finished product. The finished product is clean, bright and beautiful, and the spices are packed in bags, which is easy to take out at any time, avoiding excessive seasoning. < p To avoid deterioration,

the brine is used up, clean up the residue,

the brine coloring, spice formula, private letter, * * * study together and work together!

Broth is an auxiliary material commonly used in Chinese cooking.

Broth can be made in many ways, including chicken broth, pig broth, beef broth, fish broth and vegetable broth.

The general pot-stewed broth is a soup made of old hen, pig, cattle and sheep, old duck, pigeon, pig bone, yaozhu, grass carp, animal skin and oil as the main materials, and ginger, onion, yellow wine and spices as the auxiliary materials. Its cooking is exquisite, rich in materials, delicious and nutritious, and it is a seasoning or raw material for cooking dishes. As the saying goes, "No chicken is not fresh, no duck is not fragrant, no skin is not thick, and no belly is not white."

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