How to make snack soup
Stock is the soul of many snacks and dishes. Whether it is pasta, hot pot or stew, a good pot of stock can enhance the taste by several levels. In the past 10 days, there has been a lot of discussion on the Internet about soup stock making, especially the techniques and recipes for home-made soup stock. This article will combine hot topics and practical methods to give you a detailed introduction to how to make a delicious pot of snack stock.
1. Basic classification of soup stock
Stocks are mainly divided into the following categories, each with slightly different uses and preparation methods:
| Stock type | main raw materials | Applicable dishes |
|---|---|---|
| chicken stock | Chicken bones, chicken racks, ginger slices | Clear noodle soup, wonton soup |
| Pork bone stock | Pork ribs, pork trotters, green onions | Ramen, stew |
| Beef bone stock | Beef bones, oxtail, spices | Beef noodles, hot pot soup base |
| vegetarian stock | Mushrooms, carrots, corn | Vegetarian dishes and soups |
2. Recommended popular soup recipes
Based on search data in the last 10 days, the following soup stock recipes have received much attention:
| Recipe name | core raw materials | Production time | Popular index |
|---|---|---|---|
| Japanese tonkotsu soup | Pork bone, garlic, apple | 6-8 hours | ★★★★★ |
| Thai Tom Yum Soup Base | Shrimp heads, lemongrass, lemon leaves | 2 hours | ★★★★☆ |
| Sichuan Spicy Soup | Beef bones, bean paste, pepper | 4-5 hours | ★★★★☆ |
3. Steps for making soup stock at home
with the most popularchicken stockFor example, the detailed steps are as follows:
1.Prepare ingredients: 2 chicken carcasses, half an old hen (optional), 5 slices of ginger, 2 green onions, 3 liters of water.
2.Blanching treatment: Put the chicken carcass and chicken in cold water, bring to a boil over high heat, skim off the foam, remove and rinse.
3.stew process: Put the blanched ingredients into a casserole, add ginger slices and green onion segments, bring to a boil over high heat, then turn to low heat and simmer for 4 hours.
4.Filter and save: Strain through a fine mesh to remove all solids, cool and refrigerate for 3-5 days.
4. Frequently asked questions about making soup stock
| question | solution |
|---|---|
| The soup has a fishy smell | Add cooking wine when blanching, add a few slices of ginger when stewing |
| The stock is not thick enough | Increase simmering time and maintain boiling state |
| The stock is frozen and then layered | This is normal. The upper layer is grease and can be removed. |
5. Innovative uses of soup stock
Several innovative ways to use soup stock that have become popular recently:
1.Stock ice cubes: Pour the broth into an ice tray and freeze it for easy access at any time.
2.dashi powder: The concentrated stock is dried and ground into powder, which can be used as seasoning.
3.Stock hot pot: Use stock directly as hot pot soup base, which is nutritious and delicious.
Making a good pot of stock takes patience, but it's versatile and can instantly elevate a home-cooked meal. I hope this article can help you master the techniques of making stock and add more flavor to your snacks!
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