What kinds of soup are there? How to make basic soup? Soup in Western food can be generally divided into clear soup and thick soup (mushroom soup). Among them, there are hot and cold soup. Fish glue (gelatin) can also be classified as soup. Because most of the products made of fish glue are mixed with water, milk, wine, soup and so on, fish glue itself has no nutritional value, but it has the characteristics of coagulation, crystallization, forming, dissolving and reducing.
Western soup practice - pilipili soup
Make:
1. Add salad oil to the wok, stir fry the green pepper, onion and goat meat together, then add some chili powder, tomato sauce, chicken powder and soy sauce to taste, and finally boil with old soup.
2. After the soup is cooked, put it into the red pepper, then buckle the red pepper on the plate, and sprinkle the Baoding around the red pepper.
3. When drinking soup, bring up the red pepper, and the soup in the red pepper will flow out.
Tips:
Pilipili means "pepper" in Swahili in eastern Africa.
Clear soup is a kind of soup made from beef or chicken, or fish and vegetables to remove fat; thick soup is a kind of soup made by adding flour, butter, cream, egg yolk, etc. Western soup can be divided into the following kinds: clear soup, cream soup, vegetable soup, thick (mud) soup, cold soup, special soup, local or traditional soup.
What is basic soup
According to the cooking habits of Western food, especially French food, stock is made first, also known as basic soup. The basic soup is a kind of soup which is rich in protein and colloid, put the animal raw materials into the pot and boil them with water to make the nutrients of the raw materials dissolve in the water.
The basic soup used in Western dishes generally includes cow soup, chicken soup and fish soup. The three kinds of soup are made with beef and beef bones, old chicken and chicken rack, fish bones and fish heads as the main ingredients, and seasoned vegetables (onions, carrots, celery), spices (Xiangye, capsaicin seeds, thyme, etc.) with fragrance. The proportion of raw materials and water should be well controlled. If the water is too much, the soup will not taste strong. If the water is too little, the soup is easy to mix.
Generally, the ratio of raw materials and water is 1:3. Such as 500g beef bone, put about 1500g water. When making, use the weak fire to boil for a long time, and fully boil the fragrance of raw materials into the soup. There is no need to use high price meat to cook the meat of the soup, but the meat of the cow's neck, shoulder, breast and foot can be used; sometimes other leftovers are used as the raw materials for hanging the soup.
If you want to make clear soup, put the beef bones in the oven for a while, and then put them in the clear water, so the taste is better.
Here we must also emphasize the temperature of the hot soup. Not only the soup itself should be hot, but also the soup basin must be kept at a proper temperature. This is important, but often overlooked.
Generally speaking, the main ingredients of different dishes use different soups. Beef soup is mainly used for meat dishes, which is the basic Soup for making yellow sauce or boiled juice.
Its application range is quite wide, almost all dishes can add beef soup. Fish soup is widely used to make fish, shrimp, shellfish soup dishes. In addition, other fish and shrimp dishes are also inseparable from fish soup. Chicken soup is mostly used for soup and vegetables related to chicken.
In order to obtain high quality beef soup, fish soup and chicken soup, we must master the skills of making these basic soups. One of the skills is to use a weak fire to cook and stew for a long time. The other is to carefully remove the floating foam on the surface of the liquid so as to make a clear and transparent soup.
Basic soup has a wide range of uses, except for its own seasoning and auxiliary materials, most dishes need it. In particular, the preparation of sauce, the basic soup is essential to the main raw materials.
Basic soup is widely used in all kinds of dishes. It is also the basic raw material for making dishes. Its quality determines the taste of dishes. Especially for French and Italian dishes, the cooking method emphasizes maintaining the color, fragrance and taste of the raw materials of the dishes, so the taste of the basic soup can largely determine the success and failure of the dishes.
How to make clear soup
Usually, when hanging the clear soup C onsonmme, the beef is ground or chopped with a meat grinder and mixed with chicken protein; it is soaked in clear water for about 1 hour to make the protein of the meat dissolve in the water; then it is added with a mild soup (the soup hanging from beef bone and beef mentioned above), and it is put into the egg shell and boiled for about 1.5 hours with a strong fire.
When cooking, use wooden spoon (or stick) to stir. After the soup is boiled, it can't be stirred again. The purpose is not to let the ground beef paste.
Cook for another hour or so. At this time, the eggshell and protein have condensed the impurities such as the minced meat in the soup into a ball, which first sinks and then freezes on the soup surface. Skim it with a spoon and strain it into a clear meat soup.
Sometimes the color is not enough to add some caramel syrup, or add some cow soup powder (cow crystal powder), which is the high-grade cow soup, also known as beef tea, because the color of this soup is very similar to that of tea.