How to make and preserve household old soup (marine):

Old soup refers to the soup that has been used for many years to stew poultry and meat, also called marinade. The longer the old soup is stored, the richer the aromatic substances, the stronger the fragrance, the greater the umami flavor, and the more delicious the flavor of the cooked meat. "If you want to roast chicken with the best flavor, add eight ingredients and old soup" - this is the ancestral "cross recipe" for roasting chicken at "Yixing Zhang" in Daokou, Henan, which has a history of 300 years.

1. Preparation method:

Any old soup is accumulated over time, and it all comes from the first pot of soup, and home-made old soup is no exception.

1. The first pot of soup is the soup for stewing chicken, ribs or pork. In addition to the main ingredients, you should also add Sichuan peppercorns, aniseed, pepper, cinnamon, amomum villosum, beans, cloves, Seasonings such as tangerine peel, grass fruit, cumin, kaempferol, cinnamon, fresh ginger, salt, and sugar. It is best not to add onions, garlic, soy sauce, brown sugar and other seasonings to facilitate the preservation of the soup. The varieties of the above-mentioned seasonings can be determined according to market conditions, and not all of them are indispensable, but commonly used seasonings should account for more than half. The amount of seasoning depends on the amount of main ingredients, which is the same as general stew ingredients. Seasonings that are difficult to pick out should be wrapped in gauze. Cut the main ingredients into small pieces, wash them, put them into the pot, add seasonings, and add water (slightly more than the normal amount). After the main ingredients are cooked, take out the meat and eat it. Remove the seasonings and decant the resulting soup. He is the "ancestor" of "Laotang".

Place the soup in an enamel jar, ceramic or glass jar, let it cool and then store it in the refrigerator.

2. When stewing chicken, meat or ribs for the second time, take out and pour it into the pot, add the main ingredients and the above seasonings (halve the amount), and then add an appropriate amount of water (the amount of water depends on the amount of the old soup) , but the total amount is slightly more than the normal amount). After simmering the main ingredients, follow the previous method to reserve the soup. Repeat this to get the "old soup". This old soup can be used to stew both meat and chicken. After repeated use many times, the stewed meat tastes extremely delicious, and the stewed chicken has a meaty aroma, and the stewed meat has a chicken flavor, which is wonderful.

2. How to prepare braised vegetables

1. Put the prepared (or saved) brine in a large pot, and add some water, salt, green onions, and ginger.

2． Boil the raw materials to be marinated (such as chicken, duck, pork, beef, pig tongue, etc.) in boiling water first, remove and wash the blood foam, put it into the brine soup, bring to a boil over high heat, skim off the foam, and switch to low heat to brine. Cook (be careful not to marinate too much, otherwise it will be difficult to cut), turn off the heat, marinate in the marinade for 6-8 hours (cannot soak for a long time, the meat will go rancid), take it out and let it cool. Apply sesame oil to prevent drying.

3. Preservation method:

The amount of old soup saved at home depends on the population, and 500-1000 grams of old soup can be obtained each time. When preserving old soup, be sure to remove impurities (onions, ginger, etc.) from the soup, cool it thoroughly and put it in the refrigerator. It is best to use a large enamel cup (glass or ceramic is also acceptable) instead of plastic, aluminum or stainless steel containers to ensure that the soup does not react chemically with the container. The container should have a lid, put a plastic bag on the outside, and put it in the refrigerator to prevent it from deteriorating within 5 days. If you eat stewed chicken or meat once a week, there is no need to boil and sterilize the old soup. If the old soup is not used for a long time, it can be stored in the freezer. Otherwise, it should be boiled and sterilized before continuing to store it.

IV. Tips:

1. Do not stew dried summer bean curd, mutton and other things that are prone to sourness and smell in the stewed soup. If you need to stew, you can take out some of the soup. , braised separately.

2. Add ginger and green onion every time you braise food, and check the color of the soup, the intensity of the taste, the amount of soup, the intensity of the aroma, etc. If it lacks a certain flavor, you can add certain seasonings at any time to ensure quality.

3. Amomum villosum, cardamom, grass fruit, tangerine peel, cinnamon, clove, galangal, magnolia bark, fennel and more than ten medicinal herbs added during brine are not only delicious, but also nutritious and have It has the functions of strengthening the stomach, smoothing Qi and promoting appetite.

5. Classification of professional braised soup:

Marinated soup is generally divided into red brine and white brine.

1. Due to the addition of soy sauce, sugar color, red yeast rice and other colored seasonings in the red brine, the finished product is brown and shiny in color, which is suitable for livestock meat, livestock and poultry offal, duck and soy products. Braised;

2. Only colorless seasonings are added to white brine, so the finished product is light and bright in color, suitable for braising aquatic products, chicken, and vegetables.

Of course, there are many raw materials that can be both red and white. And as the seasons change, the dishes also need to be braised in different methods. For example, in the hot summer, people need stewed products with elegant color and refreshing taste, so white brine is mostly used in summer, while red brine is mostly used in autumn and winter. But in general, red brine has a wider range of application than white brine, and there are more varieties, and it can be used all year round.

6. Professional recipe for red brine:

500 grams of ginger, 60 grams of star anise, 40 grams of sanye, 40 grams of cumin, 40 grams of cinnamon, 50 grams of Amomum villosum, grass 50 grams of fruit, 50 grams of white cardamom, 50 grams of galangal, 50 grams of cloves, 50 grams of patchouli, 30 grams of tangerine peel, 20 grams of pepper, 20 grams of bay leaves, 30 grams of red yeast rice, 40 grams of light soy sauce, refined salt, cooking wine , rock sugar, MSG, and bone broth in appropriate amounts.

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