How to make snack soup
In the past 10 days, among the hot topics about snack making on the Internet, "soup" has become the focus of discussion among food lovers. Whether it's a hot pot base, noodle soup or stew, stock is the key to enhancing flavor. This article will combine the hot spots on the Internet to introduce the making method of soup stock in detail, and attach structured data to facilitate everyone to quickly master the skills.
1. Basic classification of soup stock
Broth is mainly divided into the following categories according to different raw materials:
| Stock type | main raw materials | Applicable scenarios |
|---|---|---|
| chicken stock | Chicken skeleton, chicken feet, ginger slices | Clear noodle soup, wonton soup |
| Pork bone stock | Pork bones, green onions, cooking wine | Hot pot base and stew |
| Beef bone stock | Beef bones, onions, bay leaves | Beef noodles, Western soup |
| vegetarian stock | Mushrooms, carrots, corn | Vegetarian dishes, soups |
2. Steps of making soup stock
The following isPork bone stockThe detailed production process is similar to other soup stocks, just replace the main ingredients.
1. Prepare materials
Pork bones (500g), ginger slices (3 slices), green onions (2 stalks), cooking wine (1 spoon), water (2 liters).
2. Handle food
Wash the pork bones, blanch them in cold water, skim off the foam after boiling, take them out and set aside.
3. Stew the stock
Put the blanched pork bones into the pot, add ginger slices, green onion segments, cooking wine and water, bring to a boil over high heat, then turn down to low heat and simmer for 2-3 hours.
4. Filter and save
After simmering, filter out impurities with a fine sieve. The broth can be stored in the refrigerator for 3 days or frozen for 1 month.
3. Frequently Asked Questions about Soup
| question | Answer |
|---|---|
| Why is the soup stock bitter? | It may be that the heat is too high or the ingredients are burnt. It is recommended to simmer over low heat. |
| How to make the stock thicker and whiter? | Keep it boiling while simmering and add a small amount of fat (such as chicken feet). |
| How to make vegetarian soup stock fresh? | Add dried shiitake mushrooms, kelp or soybean sprouts to add umami flavor. |
4. Hot soup-related topics on the Internet
In the past 10 days, the following soup stock-related topics have become more popular:
1.“Low-cost stock making”: Netizens share tips on using leftovers to make soup stock.
2."Stock Freezing Preservation Method": Packing soup stock into ice trays has become a popular storage method.
3.“Stock Substitute”: Busy people recommend using Tangbao for quick seasoning.
5. Conclusion
Stock is the secret weapon to enhance the texture of dishes. After mastering the basic methods, you can also adjust the ingredients according to personal taste. I hope the detailed steps and structured data in this article will help you make delicious soup stock easily!
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