delicious master

Chapter 151 Hanging Clear Soup

As for why Tang Xiaokang knew this.

Don't ask, asking is the experience of failure.

I really thought that my tens of thousands of failed experiences were in vain. Although it did not help improve his cooking skills, it at least helped Tang Xiaokang know what the consequences of these operations would be.

Thinking of the smell of pork mixed with the strange smell of chicken, Tang Xiaokang's body couldn't help but tremble.

Really, sometimes cooking these things in the dark can only be regarded as a younger brother.

Boil the water, and clean up all the floating powder from the chicken and pork. These impurities will not help the next soup.

After cleaning up, Tang Xiaokang took out the chicken and pork bones from the pot and drained them, and then put them into an iron bucket filled with clean water.

Put in ginger slices, put in scallions, sprinkle a little cooking wine to remove the smell and enhance the fragrance, and finally Tang Xiaokang took about two grams of Angelica dahurica, put them in the seasoning box, and threw them in together.

Angelica dahurica is a traditional Chinese medicine, and it can also be used as a seasoning for soup. It can promote blood circulation and expel pus, promote muscle growth and relieve pain. Stewed with chicken soup, it can also improve the umami taste of the soup, but it loses the taste of Angelica dahurica itself.

Finally, add a few grams of white pepper for proper seasoning.

Directly open a large pot to stew and use it to make soup. Although the clear soup needs to be carefully controlled by the heat, at the beginning, it must be boiled with high heat so that the aroma of the meat can be cooked out.

After nearly half an hour, Tang Xiaokang lifted the lid of the bucket, and a strong aroma came directly to his face, and the smell of chicken soup and pork bone soup had been slightly cooked.

The noodle soup in the pot was constantly tumbling, with a little floating powder floating on it, and the soup was a little whitish, so it looked a bit like a not so pure milky white broth.

After changing to medium-low fire, the tumbling movement of the soup was reduced a lot. Tang Xiaokang carefully picked up all the floating powder and impurities floating on the top.

This is a very important step. From now on, we must constantly pay attention to the condition of the broth in the iron bucket, and regularly remove the floating powder and impurities inside.

Otherwise, with a long time of stewing, these things will seriously affect the effect of hanging soup.

Constantly observing the condition of the soup in the iron bucket, Tang Xiaokang adjusted the firepower from time to time. At this moment, the soup has begun to become clear, and the slightly white feeling has gradually disappeared. However, if you observe carefully, you will still find that when you look at it Under the soup, the broth still has a white feeling.

This is a problem caused by the simple version, which has not been particularly carefully processed, resulting in a clear soup that is not so pure.

The real clear soup should be as clear as water and as light as crystal clear.

Of course, Tang Xiaokang is completely incapable of hanging soup of that level, even if the old man makes it, it depends on luck.

At least now this barrel of broth looks very good, the bottom of the water can be seen so clearly, and when a spoonful of soup is turned over, no color can be seen at all, it is very thorough.

The medium and small fire boiled for four hours, during which Tang Xiaokang was cleaning up the impurities and debris floating on it.

The fragrance of the clear soup is getting stronger and stronger, it is not so overbearing, and it is not pouring out like that. As the soup rolls, it keeps leaking out. The faint fragrance smells great.

He took out a huge fine-mesh colander, filtered the soup inside Tietong, and fished out all the larger impurities and threw it away.

Tang Xiaokang cleaned the colander again for a year, and then found the filter gauze commonly used in the kitchen. This kind of gauze is used for very fine filtration. It requires two layers, so that the clearest broth can be filtered out.

Putting it on the colander, Tang Xiaokang dug out a spoonful of clear soup and poured it into the strainer, and the filtered clear soup flowed into the iron bucket at the bottom.

All the broth in a bucket was filtered, and the clear soup that was filtered out became more thorough, and even the slightly whitish feeling was almost gone.

Because of the Angelica dahurica and white pepper, the clear soup becomes very fragrant, and all the aromas in it are stimulated.

Tasted a little bit, it was very light, but the aroma was very strong, very sweet, filling the mouth.

It is only used as a soup, the taste must be a lot weaker, but if it is used as a soup base, this is definitely a very explosive bowl of broth.

After looking at the time, it took seven hours to finally make the clear soup.

I wiped the sweat from my head. I kept sweeping the soup just now. The process of removing impurities was very complicated and tiring.

This is just the ordinary way of hanging soup. If you want to make a refined version of clear soup, you don't know how complicated it is.

After exhaling, Tang Xiaokang finally understood the reason why the old man was unwilling to boil the refined version of clear soup. It was really not that he didn't want to do it, but that his body couldn't bear it.

He is still young now. Even a person in his twenties can feel the effort of making a plain clear soup. If it is a more energy-intensive and time-consuming refined version, how can a man in his 70s be able to persist.

Nowadays, many restaurants outside are also making broth reserves, but they are not so complicated.

Not everyone will expend so much energy to make soup seriously. For those businesses, making money is the most important purpose.

Basically, after they are boiled on a high fire, it doesn’t matter where they are boiled on a low fire. When they are finally hung, the whole soup is directly filtered through a sand filter, and the soup that comes out can be called a clear soup.

If you are more particular, you may use gauze as a filter tool like Tang Xiaokang, and filter more carefully.

But no matter how they do it, the broth they make will definitely not be so clear. After all, all the impurities have been boiled in the iron bucket for too long, and many of them have melted in, making the soup cloudy.

The taste is naturally not so pure and clear, and even has a great impact on the fragrance.

So being serious is the biggest factor in whether you can hang the clear soup well.

After the clear soup was hung, Tang Xiaokang carried the whole iron bucket and put it on the stove in the back kitchen, and used a bunch of faucets to rinse it continuously. By the way, he brought a bucket of ice cubes and put it outside to cool down the whole iron bucket.

When it cools naturally, the soup will become slightly turbid, so it is necessary to use cold water to speed up the cooling. After soaking in ice water for almost 10 minutes, the clear soup in the iron bucket has almost cooled down, and it is sealed with plastic wrap. Then place in the freezer to chill.

This stock is a good thing and you will need to use it often in the future.

Only the part needed for today was taken out, and the rest was put into the freezer by Tang Xiaokang and kept for later use.

(End of this chapter)