高汤制作方法及理论（The method and theory of decoction）.doc

高汤制作方法及理论（The method and theory of decoction） Gao tang is generally divided into three categories: gross soup, milk soup and clear soup. The broth is used in general cooking and is often used in restaurants. It is continuously boiled and used for continuous water supply. Raw materials are usually chicken bones, duck bones, pig bones, broken meat, pigskin, etc. Boil cold water, go froth, add spring onion ginger wine, small fire slow cook for a few hours, no special requirement. Milk pig bone soup usually choose chickens and ducks, bag also.i, pig elbow, pork bellies or whitening the broth of raw materials, boiling water, remove and first put cold water exuberant boil, defoaming, add onion ginger wine, simmered until thick creamy soup. Clear soup and refined clear soup. 1, normal soup: choose old hen, with some lean pork, exuberant, boil in boiling water, put cold water to foam, add onion ginger wine, then change a small fire, slightly open, keep noodles in soup, turning the scrawled blisters. The heat is cooked into white milk soup, and the fresh smell is not strong. 2. Refined clear soup: take the ordinary clear decoction to filter with gauze cloth, cut the chicken breast meat into meat, put green onion ginger wine and water to soak for a moment, wrap the chicken soup with gauze and put chicken soup into clear soup, stir in a hot fire. When the soup will boil, turn to a small fire. The turbid suspension in the soup was absorbed by the chicken antler and took out the chicken antler. This process is called hanging soup, and the refined double soup is called double hanging soup. This soup is a soup of refined, if the water is clear and fresh fragrance, used in the production of high-grade dishes, representative dishes: boiled cabbage (giant is expensive, but also very upscale restaurant only!) It is. [edit this section] make materials and methods When it comes to the soup, there is a lot of attention to it. the soup is the soup that will become the paste. Gao tang is t