They * * * are characterized by the crispy skin left after the food is baked or the fluffy and soft taste.
Soups that seem to have nothing to do with these adjectives, unexpectedly, the oven is also contracted! After cooking in the oven, the soup soared to another level, making people want to drink it after drinking it!
Full text outline:
Before cooking the soup, put the bones and vegetables in the oven to bake, and the bones will be more fleshy and the soup will be more milky white.
The slightly burnt part left on the surface of the meat bones also adds a unique flavor to the soup head. This burnt natural meat flavor is incomparable to any spice.
However, tomatoes, pumpkins, carrots and other vegetables, after being processed in the oven, are not only easier to dissolve in the soup, but also the juice essence full of fiber gradually emerges under the pressure of heat, and the slightly charred vegetable noodles also provide a deeper flavor for the soup.
0 1 beef bone vegetable soup
Composition:
With bovine bone ...1.8kg.
Carrots (with skins) ... 2 (cut into sections)
Leek ... 1 (shear)
Onions (surname) ... 1 (cut into pieces)
Garlic ... 1 (cut in half)
Celery ... 2 pieces (cut into sections)
Laurel leaves ... 2 pieces
Pepper ... 2 tablespoons.
Apple vinegar ... 1 tablespoon
Production steps:
① ? Preheat the oven to 230 degrees Celsius.
② ? Put beef bones, carrots, onions and garlic in the oven for 20 minutes.
③? Turn the ingredients and bake for another 20 minutes.
④? Prepare a soup pot and add celery, bay leaves, pepper and apple vinegar.
⑤ ? Roast beef bones and other ingredients (even juice) are poured into the soup pot without water.
⑥ ? After boiling, simmer for 8 hours and add salt to finish.
Cream pumpkin thick soup
Composition:
Cream pumpkin ... 2 (cut in half)
Salt-free butter ... 2 tablespoons
Green apple ... 1 (cut into pieces)
Onions (surname) ... 1/2 (diced)
Sage leaves ... 8 pieces.
Chicken soup/vegetable soup … 3 cups.
Water ... three cups.
Raw salt ... half a tablespoon.
Fresh ground black pepper ... 1/4 tablespoons
Cream ... 1/3 cups
Production steps:
①? Preheat the oven to 220 degrees Celsius.
② ? Remove seeds from pumpkin, spread a little butter, coarse salt and black pepper, and bake 1 hour.
③? Add butter, green apples, onions and sage leaves to the soup pot and stir-fry until soft.
④? Dig out pumpkin meat, put it in a soup pot, and add stock, water, coarse salt and black pepper.
⑤ ? After boiling, simmer 15 minutes, add cream and stir until the ingredients are mixed.
⑥ ? Set the plate and drop a few drops of cream.
Baked garlic bread slices
Composition:
French baguette ... 1.
Garlic ... 2 cloves.
Olive oil ... moderate.
Salt ... right amount.
Freshly ground black pepper ... right amount.
Production steps:
①? French stick piece.
② ? Garlic was cut and sliced to rub the baguette, leaving garlic flavor.
③? Add a little olive oil, salt and black pepper.
④ ? Put it in an oven preheated to 176℃ and turn it from time to time until it is golden.
04? Crispy thick soup
Composition:
Crispy skin ... 1 sheet (thawed at room temperature)
Eggs ... 1.
Water ... 1 spoon.
Production steps:
①? Preheat the oven to 230 degrees Celsius.
②? Beat the eggs into egg liquid with 1 tbsp water.
③? Roll the dough to a thickness of 1/4 inches and cut it into a shape slightly larger than the soup cup.
④? Pour the soup into the soup cup while it is hot, and it will be eight minutes full. Sweep the egg liquid on the side of the cup.
⑤ ? Cover the dough, seal it, and then sweep the egg liquid on the dough.
⑥? Bake 10- 15 minutes until the dough is golden and fluffy.
Sending a pot of soup into an oven or charcoal stove is not a foreign patent, and so is our crock soup in China.
After a long period of multi-faceted heating, water seeps into the food fiber bit by bit, and in the process of stewing and cooking ingredients, the essence seeps out bit by bit, gradually forming soup, which makes people drool.
Today, I'm going to share the western-style soup made by two ovens.
05? Roasted mung bean soup
Composition:
Onions (surname) ... 1 (chopped)
Garlic ... 3 cloves (chopped)
Celery stems ... 4 (diced)
Dried thyme leaves ... 1 bar
Salt ... right amount.
Black pepper ... right amount.
Carrots ... 3 (diced)
Ham with bone ... 1 piece.
Dried green beans ... 400 grams
Chicken soup/vegetable soup ... moderate.
Production steps:
①? Preheat the oven to 2 10℃.
② Put vegetables, thyme leaves, salt, black pepper, ham and green beans into the pot.
③ ? Add the stock until all the ingredients disappear.
④ ? Bake the pan in the oven for about 2 hours until the green beans are loose or the ham is separated from the bone.
⑤? Take the pot out of the oven, take out the bones, stir with a blender until the ingredients are mixed, and drop a few drops of light cream.
06? Western chicken soup
Composition:
Chicken/chicken rack ... 6 pounds.
Apple vinegar ... 4 tablespoons.
Celery ... 1
Carrots ... 2.
Onions (surname) ... 1
Laurel leaves ... 2 pieces.
Parsley ... some flowers.
Production steps:
① Put the chicken rack, apple vinegar and water into a cast iron pot and let it stand for 20 minutes.
② ? Vegetables and spices are put into the pot.
③ ? Boil in the oven until boiling, scrape off the floating foam, and preheat the oven to 80℃.
④ ? Scrape the floating foam, put the pan into the oven, slightly open the lid and bake for 18-24 hours.
⑤ ? Take out the soup pot, separate the soup residue, let it cool, put it in a bottle and put it in the refrigerator for later use.