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A master stock or master sauce (traditional Chinese: 滷水; simplified Chinese: 卤水; pinyin: Lǔshuǐ; Jyutping: Lou5 Seoi2) is a stock which is repeatedly reused to poach or braise meats. It has its origins in Chinese cuisine and is typically used in Cantonese and Fujian cuisines. Foods poached or braised in the master stock are generally ...
Soup. Soups in East Asian culture are eaten as one of the many main dishes in a meal or in some cases served straight with little adornment, particular attention is paid to the soups' stocks. In the case of some soups, the stock ingredients become part of the soup. They are usually based solely on broths and lacking in dairy products such as ...
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.
This is a list of notable soups. Soups have been made since ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock.
Ramen in tonkotsu soup. Similar to Chinese soup bases, ramen soup is generally made from chicken or pork, though vegetable and fish stock is also used. This base stock is often combined with dashi stock components such as katsuobushi (skipjack tuna flakes), niboshi (dried baby sardines), [37] shiitake, and kombu (kelp). Ramen stock is usually ...
Luosifen (Chinese: 螺螄粉; pinyin: luósīfěn; lit. 'Snail rice noodle ') is a Chinese noodle soup and specialty of Liuzhou, Guangxi. [1] The dish consists of rice noodles boiled and served in a soup. The stock that forms the soup is made by stewing river snails and pork bones for several hours with black cardamom, fennel seed, dried ...
Consommé. In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment. [1] Consommé has three English pronunciations: traditionally in the UK, the stress is on the middle syllable; [2] in modern UK English, the stress is on the ...
Nothing screams fall quite like these 35 easy and comforting chicken dinner recipes for casseroles, one-pan dinners, pasta dishes, soups, and more.