Every day, there is good soup.

Author: Liu Shaowen
Publisher:
Publish Date: 2003-09-01
Features: Clear soup has the characteristics of short heating time, maintaining the tenderness of the food, and a light, clear broth. Because the ingredients are not heated for long, the freshness of some soups that are ready in just a few minutes can only dissolve a small part into the broth, and it is even more impossible to nourish the soup with the freshness of the ingredients themselves. Therefore, using stock as a soup base is very important. How to make stock at home? The bones for making stock can be chosen from chicken bones or pork bones. First, blanch the bones to remove the blood, then rinse them clean, let them cool, and then pack them into bags and store them in the freezer. Next time, when making soup, it will be much more convenient. Alternatively, you can simmer the stock over low heat to make a concentrated stock, pour it into a container, and freeze it into ice cubes. Then, wrap each ice cube individually and store it. When using it, just take out one ice cube, add a little water, and simmer it until it melts to make a convenient and delicious soup base. This book introduces a total of 56 types of soups, from vegetable soups to fish soups, meat soups, and more, presenting readers with a rich world of soup. The book is divided into four major categories: clear soups, rich soups, stewed soups, and braised soups, with detailed explanations of the characteristics and cooking points of each category. Additionally, it provides "key tips" for the ingredient selection and cooking techniques of each soup.