When cooking fish soup, boil the water before putting the fish, and the fish soup will taste more delicious. If you add a few drops of milk or a proper amount of beer, the fish soup is white and tender and tastes particularly good. When cooking broth, if you boil the water first and then put the meat, it won't feel so fat. If you put the meat in cold water first, and then cook it slowly, the nutrients in the meat will precipitate into the soup and taste particularly fresh. When cooking vegetable soup, boil the water before putting the vegetables, so as to preserve the nutrients in the vegetables. Using proper amount of water starch to thicken the soup can reduce the reduction of vitamins in the soup. The soup made of freshly slaughtered chicken should be put in after the water is boiled; The soup made by salted chicken must be cooked in cold water, and the soup tastes fresher. Mainly simmer in medium heat, and add more ingredients (such as dried mushrooms, etc. ), and add less ingredients without losing taste. It is said that the freshest soup should be stewed with 1000 chicken and 1000 Jin of meat and bones for 3 days and 3 nights. I also heard a story about a chef who cooked it for Cixi. He spent the whole night cooking seafood such as abalone and scallop, and filtered out the fine broth after residue. It is made of shredded pork, tofu, winter bamboo shoots and other materials boiled in clear soup. Drinking after meals has the functions of sobering up, relieving boredom and helping digestion. So many people miss the delicious hot and sour soup when they don't have much appetite. The raw materials for making hot and sour soup are: tofu 30g, cooked chicken (or ham) 15g, mushrooms, cooked shredded pork, sea cucumber, squid, eggs 1, starch 25g, chopped green onion 3g, soy sauce 10g, lard 30g, monosodium glutamate and pepper 65438. Cooking method of hot and sour soup: 1. Cut tofu, shiitake mushrooms, sea cucumber and squid into filaments respectively, put cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, boil with strong fire, thicken wet starch, and add chopped eggs with low fire; 2. Put pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the eggs float into the pot, the fire will turn high until the shredded pork is rolled up and rushed into the soup bowl. Hot and sour soup: [Ingredients/Seasoning] Pork tenderloin 100g, onion 1, agaric 20g, 2 slices of ginger, 30g of carrot and celery, 2 eggs and 2 parsley. Material A: 0.5 tsp of salt 1 4 tsp of pepper 1 4 tsp, 6 cups of broth, material B: 2 tsp of aquatic powder, and material C: vinegar1tsp [making technology]1. Wash pork tenderloin and black fungus, wash carrots and celery, shred them all and roll them into rolls. Wash onion and coriander, peel ginger and cut into powder; Beat the eggs into a bowl and beat well. 2. Pour 2 tablespoons of oil into the pot and cook until fragrant, then add shredded pork, auricularia auricula, carrot and celery, stir-fry until cooked, add material A to boil, add material B to thicken, add egg liquid to boil, add material C, and then add onion and coriander. You can change the content according to your personal taste, such as putting shredded tofu (tofu should be blanched first), and southerners can put shredded bamboo shoots and so on. The key point is to use bone soup in soup (soup instead of bone). As long as it is authentic, the soup is very fresh without adding chicken essence and monosodium glutamate. The main ingredients of the hot and sour soup are sea cucumber, chicken blood and tofu 45g each, ham and coriander 5g each, clear soup 800ml, shredded bamboo shoots, shredded ham and shredded chicken 20g each, soy sauce and vinegar 20g each, Shaoxing wine and ginger juice 5ml each, monosodium glutamate and refined salt 6g each, pepper noodles 8g, starch15ml. Production process ① Take washed sea cucumber, chicken blood, tofu and ham, shred them and put them in a bowl. Remove yellow leaves from coriander, cut into powder and put it on a plate for later use; (2) Put the spoon on the fire and add the clear soup, then add the shredded sea cucumber, shredded ham, shredded bamboo shoots, shredded chicken, shredded chicken blood and shredded bean curd, and add soy sauce, vinegar, Shaoxing wine, ginger juice, monosodium glutamate and refined salt. After boiling, skim off the floating socks, pour in the water starch, hook it into juice and put it in a bowl. Re-creation of hot and sour soup. Slice the dried tofu and cut it into filaments. A dozen shrimps, the water is boiling. Boil the water with a handful of black fungus. A few pieces of mushrooms, boiled and shredded. Small pieces of lean meat, shredded. An onion, chopped. Heat vegetable oil, add proper amount of salt (adding salt to hot oil is a patent of Sichuan villagers), and add onion and shrimp to make it fragrant. Stir-fry shredded pork in hot oil, then add shredded dried bean curd and shredded mushroom and stir-fry for one to two minutes. Add water and fungus to boil, add appropriate amount of spicy powder and vinegar, beat an egg, and mix well to make egg flower. Finally, add three tablespoons of water to adjust the starch and increase the viscosity of the soup. The amount of ingredients and seasonings should be adjusted according to everyone's preferences, which can only be understood but not expressed, depending on the object to be eaten. The first time I cooked it for foreigners, they took the first sip and cheered, but they stopped drinking after only a few sips. Later, I greatly reduced the amount of spicy powder and vinegar, and the demand was in short supply every time. Key points: Shrimp is the source of umami flavor and indispensable. Never put monosodium glutamate. Putting monosodium glutamate in cooking is a sign of incompetence. Next time you want others not to eat your cooking, you might as well put monosodium glutamate. Finally, if you use tomato sauce or a lot of cheese powder instead of starch, you can make a unique western-style hot and sour soup. The basic characteristics of hot and sour soup are sour, delicious and appetizing. The basic materials are tofu 1/2, water-borne black fungus 5, lean meat 1, pickled mustard tuber 1/2, onion 1, ginger 1, egg 1, tomato 1, Zhenjiang. Exercise 1. Wash the lean meat and cut it into fine filaments, add wine and salt, and then add a little corn flour to wake it up for 5 minutes. 2, water-borne black fungus, mustard tuber, onion, ginger washed and cut into filaments. Blanch tomatoes in hot water 1 min, then peel, remove seeds and shred. 3. Shred the tofu and beat the eggs evenly. Mix Zhenjiang balsamic vinegar, sugar, soy sauce and pepper into juice, and mix corn flour into gouache. 4. Heat the pan and add oil to the bean paste. Stir-fry until fragrant red. Add shredded pork and stir-fry until the meat turns white. Add 2 cups of water to the original pot, add shredded ginger, shredded black fungus and water to boil, then add shredded tofu, shredded mustard tuber, soy sauce and shredded pork. When cooking again, add shredded tomatoes and gouache to make a paste. Finally, add shredded onion, slide in the egg juice and stir gently to make the egg juice filiform. The raw materials for making hot and sour soup are: tofu 30g, cooked chicken (or ham) 15g, mushrooms, cooked shredded pork, sea cucumber, squid, eggs 1, starch 25g, chopped green onion 3g, soy sauce 10g, lard 30g, monosodium glutamate and pepper 65438. Cooking method of hot and sour soup: 1. Cut tofu, shiitake mushrooms, sea cucumber and squid into filaments respectively, put cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, boil with strong fire, thicken wet starch, and add chopped eggs with low fire; 2. Put pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the eggs float into the pot, the fire will turn high until the shredded pork is rolled up and rushed into the soup bowl. Hot and sour soup ~ ~ ~ This is a very common and popular soup, and it is also the most famous northern soup. "Acid" of course refers to vinegar, white vinegar or Zhenjiang vinegar, while "spicy", some people use pepper, and some people like to put a little spicy oil. In fact, the hot and sour soup in the north is vinegar and pepper, one is sour and the other is spicy. As for its material, it uses black and white tofu, which is white. Black tofu refers to duck blood. Nowadays, many people are afraid to eat and unwilling to eat, so sometimes it is not easy to buy in the market, and black tofu is replaced by fungus. As for shredded pork, it is cooked shredded pork, which is fragrant enough and authentic enough. Ingredients: pork ... 3 tofu ... 1 egg, 2 bamboo shoots in .........., .......... 1 chicken blood ... 1 broth ... 6 cups of seasoning: soy sauce ... 2 tablespoons of fresh chicken crystal ... teaspoon of vinegar ... tablespoon of sesame oil ... half a tablespoon of salt ... teaspoon of starch. Wash the pork, shell the bamboo shoots, cook them together, shred the pork and bamboo poles separately, and keep the clear soup. 2. Shred tofu and chicken blood for use, and break up the eggs. 3. Put shredded pork, shredded bamboo shoots, tofu and chicken blood into the pot and bring to a boil. Add soy sauce to color first, then add salt and fresh chicken essence to taste. After thickening, pour in the egg liquid, and then turn off the heat. 4. Put vinegar, sesame oil and black pepper into a large bowl, pour in hot and sour soup, sprinkle with chopped green onion and serve. Nutrients: calories 1046 calories protein 38.5g fat 84.8g sugar 32.5g Ingredients: water-soaked sea cucumber, chicken blood and tofu 45g each, ham 25g, coriander 5g broth 800ml, shredded bamboo shoots, shredded ham and shredded chicken 20g each, soy sauce and vinegar10g each, Shaoxing. Production process ① Take washed sea cucumber, chicken blood, tofu and ham, shred them and put them in a bowl. Remove yellow leaves from coriander, cut into powder and put it on a plate for later use; (2) Put the spoon on the fire and put the clear soup, then add shredded sea cucumber, shredded ham, shredded bamboo shoots, shredded chicken, shredded chicken blood and shredded bean curd, and add soy sauce, vinegar, Shaoxing wine, ginger juice, monosodium glutamate and refined salt. After boiling, skim off the floating socks, pour in the water starch, hook it into juice and put it in a bowl. Methods: (1). Peel the eggs, put them in a bowl and stir well. 50 grams of fungus. (2) Put the soup pot on fire, add lard and heat it, put the eggs in the pot and fry until both sides are slightly yellow. When the eggs are soft, mash them with a spoon, add the soup, add salt, fungus, Chinese cabbage and monosodium glutamate, boil them, and pour lard on them. Second, the egg drop soup ingredients: 200 grams of chicken fillet, 50 grams of ham, egg white 120 grams. Seasoning: 6 grams of salt, pepper 1 g, 25 grams of cooking wine, 5 grams of monosodium glutamate, a little wet starch, and a proper amount of cold soup. Practice: (1) Remove tendons from chicken fillet and mash it, stir it into paste with cold soup, add monosodium glutamate and wet starch, stir well, then pour in egg white and stir together. Steam the ham and chop it into powder. (2) Cook the soup until it is small (it is easy to break the paste into a ball when it is big), pour in the prepared materials, gently push it with a spoon to prevent it from touching the pot, and scoop it up with a fine-eyed colander when it is cooked and put it in a bowl. Features: the soup is light and delicious, and it is one of the top soup dishes. Note: Beijing old tofu is called bean curd in Sichuan, and this dish is named after bean curd. Third, steamed whole chicken soup ingredients: 1 live hen (about 1.8 kg). Seasoning: huadiao wine 150g, onion and ginger 15g, monosodium glutamate 5g and salt 5g. Practice: (1) Slaughter live hens, unhairing them, disembowelling them, chopping them off, cutting them open from the back, blanching them with boiling water to remove blood stains. (2) Put the chicken with legs facing the sky and abdomen facing upwards into a soup bucket, add carved wine, onion, ginger, monosodium glutamate, salt and a proper amount of water, steam in a drawer, take it out, and remove the onion and ginger. Features: silvery white in color and clear in taste. Four or five ingredients: cooked chicken 25g, water-soaked magnolia slices 25g, water-soaked Tricholoma 20g, water-soaked sea cucumber 20g and barbecued pork 20g. Seasoning: chicken oil 6g, pepper 1g, pork bone soup 600g, coriander 2g, wet starch 35g, cooking wine 12g, monosodium glutamate 2g, soy sauce 22g and vinegar 10g. Practice: (1) Cut chicken, magnolia slices, Tricholoma, sea cucumber and barbecued pork into squares, with the square size of 0. 3cm respectively. (2) Select coriander, wash, disinfect and cut into pieces. Wet starch is mixed with 60 grams of water to make a thin juice. (3) Pour the bone soup into a frying spoon, put it on a big fire, put five kinds of diced rice, cooking wine, sauce vinegar and monosodium glutamate into the soup, and stir a few times. After the soup is boiled, pour in the sauce, stir fry a few times, sprinkle with Hu Fen and coriander powder, pour into the soup bowl, and drip with chicken oil. Features: red, white and brown diced, reflected in the mixed soup, soft, tender and delicious, hot and sour, fresh and delicious. Five, bird's nest pigeon egg soup ingredients: 10 pigeon eggs, 25 grams of bird's nest. Seasoning: a little pepper, 6 grams of salt, 5 grams of monosodium glutamate and 800 grams of chicken soup. Practice: (1) Wash pigeon eggs first, cook it with clear water, take it out, put it in cold water, and shell it. (2) Wash the bird's nest, stew it with boiling water, and then wash it with clear water. (3) Put pigeon eggs and bird's nest into a soup bowl, wash the chicken soup, and add pepper, salt and monosodium glutamate. Features: bright color, light taste, delicious taste, chic and elegant. Six, cloud leg pigeon sugar ingredients: 4 live pigeons, cloud leg slices100g, chicken150g. Seasoning: 50g of cooking wine, 20g of onion and ginger, 5g of salt, 5g of monosodium glutamate and 800g of chicken soup. Practice: (1) Slaughter live pigeons, blanch them thoroughly with hot water to remove hair, gut them, put them in a boiling water pot, take them out and drain them, and put them on a plate. (2) Put the onion, ginger and cooking wine into a plate, steam them in a drawer until they are 70% rotten, take them out (original juice for use), remove the bones (bone for use), put the meat on one side of the soup bucket, and put the slices of cloud legs on the other side. (3) Chop the chicken into minced chicken, put it in a bowl, add 250g of onion, ginger and clear water, squeeze out the blood water, pour the chicken soup into a frying spoon, add the minced pigeon bone chicken, blood water, raw juice, salt and monosodium glutamate, filter out the soup residue, pour the clear soup into a soup bucket filled with pigeon meat, and steam it in a drawer. Features: Silver red, original flavor, fragrant and delicious. Seven, Dictyophora pigeon egg soup ingredients: pigeon eggs 20, Dictyophora 50 grams. Seasoning: salt 10g, monosodium glutamate 6g, pepper 1g, clear soup. Practice: (1) Dictyophora indusiata was washed with cold water first, then soaked in warm water to remove the sediment, cut it in half, cut off the tips at both ends of the head and tail, and cut it into 3 cm long sections instead. Blanch it with boiling water again. Then beat pigeon eggs into a big bowl full of cold water. (2) Boil the water with a stir-fry spoon, then remove it from the fire, pour it into pigeon eggs, and take it out after boiling with low fire. (3) Cook clear soup in another pot and add salt, pepper, monosodium glutamate and dictyophora to taste. Then put pigeon eggs in the soup and pour the soup in. Features: Dictyophora is crisp, pigeon eggs are soft and tender, and the soup is light and delicious.
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