What is the main stock?

The main stock is a repeatedly applicable type of supply that relies on a mixture of meatless, such as soy sauce, Chinese rice wine and various spices. The only thing that is added to the meat is when it is steamed or poisoned in the main stock for added taste. The term "main shares" is often preceding the word "Chinese" because it is assumed that it comes from canton or Chinese cuisine. According to legend, there are main reserves that are more than a century old and have been passed on the generation of one family to another. Whether it is true or not, it is technically possible for the main reserves to last as long as the right measures are observed. Other ingredients such as Chinese rice wine and spices are added for a more unique taste. The use of the main supplies is associated with red cooking for the addition of soy sauce, which is responsible for the resulting -red meat colors.

the importance of the main shares can be appreciatedWith understanding how culinary processes such as stew and poaching. Braising requires the application of dry and damp heat to add a taste to the food and also to ensure certain types of meat or more chewing. Also known as baking pots, the process begins with burning. Then the meat or ingredients are placed inside the heated pot, which contains a certain type of liquid, such as the main stock for added taste.

poaching is the opposite of stewing. While it is used for meat or "hard" food, poaching is more suitable for cooking fine or already fine ingredients such as eggs, vegetables and certain types of meat. In poaching, the meat may be allowed to cook in water, wine or main butt. The meat that has either been poisoned or steamed in the main supplies should be given time as soon as they are discarded.

Master Stocks can be used repeatedly and the more they are used, the richer the taste is tending to be. To prevent bacterial contamination, the main stock must be usedOnly for one type of meat. If other meat requires under the stepping or poaching, another main stock should be used. After each use, the main supplies must also be tight and properly cooled. For further use, they must be cooked again with the spice added to maintain their rich taste.