The old hen does not mine
Publish: 2021-05-01 20:02:33
1. Don't think that the abalone juice is boiled by abalone. I didn't know it was abalone juice. Later, I saw that Guangdong master had made abalone juice all over the world. The so-called "abalone juice" is a kind of self deception. No abalone can be seen in the proction process
next, I'd like to introce the whole proction process. The raw materials needed to be prepared are two Jin of old chicken, two Jin of old ck, two Jin of beef, two Jin of upper row meat and two Jin of tube bone. These materials add up to ten jin. Pour about 15 Jin of corresponding water, boil on high heat, skim off the foam, turn to low heat, simmer for three to four hours, and filter out about ten jin of soup. The next step is to start mixing abalone juice. Put the soup in a large pot and bring it to a medium heat. Add about 500ml oyster sauce, monosodium glutamate (the hotel master likes to put this thing), about 2 tbsp concentrated beef juice (the black sticky taste is very fresh), abalone juice. Of course, you need 2 tbsp concentrated abalone juice (this thing is a little expensive, you need to calculate the cost!) The above materials are fully integrated and then thicken. Thicken is a technical work. Most people can't hook it well, either it's too clear and has no texture, or it's too thick as a brick. It's better to make it look like congealed but not congealed. In the jargon, it's "second rate thicken". Color it with red pigment, and keep stirring until the soup is orange red. Filter the prepared abalone juice to ensure that there is no starch clot in the juice. This is the whole process. Interested friends can do it by themselves< How to make abalone juice:
wash the old chicken, chop it in half, drain it with water, put it in the pot with abalone, add proper amount of water and cover it well. Cook abalone over low heat until it sticks to the body. Remove the remaining soup and put it into a closed container to cool. When used, add salt and other seasonings
raw materials: 1500g live ck, 1350g live hen, 1500g pig feet, 1000g pig keel, 800g pork skin, 500g Jinhua ham, 150g scallops, 50g Haimi, 100g minced chicken
seasonings: 250g parsley, 250g onion, 5g Monascus rice, 300g carrot, 150g chive and coriander, 75g dried ginger, 5g Lithospermum, 15g rock sugar water, 150g meizhai soy sauce, 100g Guangdong rice wine, 250g Zhongnan abalone sauce, 100g Haitian oyster sauce, 150g Meiji fresh soy sauce, 50g Thai fish sauce, 50g Taitaile chicken essence, 200g salad oil and 35kg water
preparation:
1. Kill and cure the live cks and chickens, chop them into 50g pieces, wash the blood stains, soak them for 15 minutes, put them in cold water for 5 minutes, and wash them with clean water; Put the pig's hoof bladder, pig's keel and pork skin into boiling water for 8 minutes, then take out and set aside
2. Put 35kg clean water into stainless steel barrel, put raw materials, scallops and sea rice after boiling in high heat, simmer for 6 hours in low heat, put chicken paste in low heat and cook for 10 minutes, then remove them. In this way, the resial blood and foam in the soup will be sucked out
3. Put the green vegetables (onion, parsley, carrot, chive, coriander and ginger) into the pot and cook for 15 minutes. Put the soup into the porcelain and put the small ingredients (Monascus rice, Arnebia), rock sugar water, soy sauce, Guangdong rice wine, abalone sauce, oyster sauce, Meiji sauce oil, fish sauce and chicken essence into it< 4. Put the porcelain on a low fire, boil it, skim the foam, pour salad oil on it, seal it and store it in a refrigerator at minus 2 ℃, and take it as you like
features: golden color, mellow taste
proction key: 1. Chicken and ck must be cooked in cold water after slaughter, so that the soup can be more delicious. 2. In the process of making soup, chicken paste is added to remove blood and froth
next, I'd like to introce the whole proction process. The raw materials needed to be prepared are two Jin of old chicken, two Jin of old ck, two Jin of beef, two Jin of upper row meat and two Jin of tube bone. These materials add up to ten jin. Pour about 15 Jin of corresponding water, boil on high heat, skim off the foam, turn to low heat, simmer for three to four hours, and filter out about ten jin of soup. The next step is to start mixing abalone juice. Put the soup in a large pot and bring it to a medium heat. Add about 500ml oyster sauce, monosodium glutamate (the hotel master likes to put this thing), about 2 tbsp concentrated beef juice (the black sticky taste is very fresh), abalone juice. Of course, you need 2 tbsp concentrated abalone juice (this thing is a little expensive, you need to calculate the cost!) The above materials are fully integrated and then thicken. Thicken is a technical work. Most people can't hook it well, either it's too clear and has no texture, or it's too thick as a brick. It's better to make it look like congealed but not congealed. In the jargon, it's "second rate thicken". Color it with red pigment, and keep stirring until the soup is orange red. Filter the prepared abalone juice to ensure that there is no starch clot in the juice. This is the whole process. Interested friends can do it by themselves< How to make abalone juice:
wash the old chicken, chop it in half, drain it with water, put it in the pot with abalone, add proper amount of water and cover it well. Cook abalone over low heat until it sticks to the body. Remove the remaining soup and put it into a closed container to cool. When used, add salt and other seasonings
raw materials: 1500g live ck, 1350g live hen, 1500g pig feet, 1000g pig keel, 800g pork skin, 500g Jinhua ham, 150g scallops, 50g Haimi, 100g minced chicken
seasonings: 250g parsley, 250g onion, 5g Monascus rice, 300g carrot, 150g chive and coriander, 75g dried ginger, 5g Lithospermum, 15g rock sugar water, 150g meizhai soy sauce, 100g Guangdong rice wine, 250g Zhongnan abalone sauce, 100g Haitian oyster sauce, 150g Meiji fresh soy sauce, 50g Thai fish sauce, 50g Taitaile chicken essence, 200g salad oil and 35kg water
preparation:
1. Kill and cure the live cks and chickens, chop them into 50g pieces, wash the blood stains, soak them for 15 minutes, put them in cold water for 5 minutes, and wash them with clean water; Put the pig's hoof bladder, pig's keel and pork skin into boiling water for 8 minutes, then take out and set aside
2. Put 35kg clean water into stainless steel barrel, put raw materials, scallops and sea rice after boiling in high heat, simmer for 6 hours in low heat, put chicken paste in low heat and cook for 10 minutes, then remove them. In this way, the resial blood and foam in the soup will be sucked out
3. Put the green vegetables (onion, parsley, carrot, chive, coriander and ginger) into the pot and cook for 15 minutes. Put the soup into the porcelain and put the small ingredients (Monascus rice, Arnebia), rock sugar water, soy sauce, Guangdong rice wine, abalone sauce, oyster sauce, Meiji sauce oil, fish sauce and chicken essence into it< 4. Put the porcelain on a low fire, boil it, skim the foam, pour salad oil on it, seal it and store it in a refrigerator at minus 2 ℃, and take it as you like
features: golden color, mellow taste
proction key: 1. Chicken and ck must be cooked in cold water after slaughter, so that the soup can be more delicious. 2. In the process of making soup, chicken paste is added to remove blood and froth
2. I agree with the first one that the postoperative diet should be light. In terms of nutrition, both of them are not as nutritious as vegetables. You can eat some nutritious vegetables, such as carrots, purple cabbage, broccoli and so on. The nutrition of vegetables has far exceeded that of meat. Animals are also vegetarian to maintain their own lives, and all kinds of nutrition are needed by the body. We should be the same. I have been vegetarian for more than a year. So far, I am in good health and my blood pressure is normal. It proves that vegetarian is the most nutritious and healthy choice, and it is also the best food therapy for your postoperative recovery. I wish the body recover as soon as possible, happy every day!
3. Generally speaking, a white cut chicken needs to be whole. This is because in our Chinese cultural tradition, nothing can be divided into half and everything must be complete
the first method is to make food materials
one net fat young hen (weighing about 0.8-1.2kg)
green onion 120g,
ginger 40g,
vegetable oil 120g,
Salt 15g<
coriander: 100g
seasoning method:
when Guangzhou people eat white cut chicken, most of the seasonings are prepared with ginger and scallion. It tastes light and easy to accept, so it makes people feel like white cut chicken is just dipped in ginger and scallion juice. In fact, there are many condiments for white cut chicken to dip in, such as onion sauce, sauce, etc., which are very special and have endless aftertaste. Here are some of them
ginger garlic onion flavoring material
raw materials: 1 tbsp of ginger, 1 tbsp of garlic, 1 tbsp of onion, 1 tbsp of coriander, 2 tbsp of soy sauce, and an appropriate amount of salt and sesame oil< Methods:
1. Mix the minced ginger, ginger, garlic, onion and coriander
2. Pour hot sesame oil into minced ginger, minced garlic, minced green onion, minced coriander, and then add soy sauce and salt
Shajiang garlic flavoring material
raw materials: 1 tbsp Shajiang powder and minced garlic powder, appropriate amount of salt, 2 tbsp peanut oil
method: mix the Shajiang powder and minced garlic, heat the peanut oil and pour it in. After the fragrance wafts out, mix in the salt< Raw materials: 30g scallion white, 20ml sesame oil, a little water, refined salt and monosodium glutamate
method: chopped scallion, poured with hot sesame oil, mixed with a little water, salt, monosodium glutamate to make it< Raw materials: 30g minced garlic, 5g coriander powder, a little soy sauce, vinegar, sesame oil and monosodium glutamate
method: mix minced garlic and coriander, then add soy sauce, vinegar, sesame oil and monosodium glutamate
tip: you can also make pure garlic sauce without coriander powder<
garlic sauce flavoring
raw materials: 2 tbsp garlic sauce, soy sauce (or soy sauce), onion, vinegar, pepper, sugar, sesame oil, ginger juice and monosodium glutamate
: stir in old mashed garlic (or soy sauce), onion, vinegar, pepper, sugar, sesame oil and ginger juice, MSG.
tips: the ingredients of the sauce can be adjusted according to the taste and preference of each person
the condiments of white cut chicken can be varied from place to place except for a few local materials. The proper combination of seasonings not only has special aroma, but also can get unexpected odor, which makes white cut chicken more popular
proction method
1. Soak and scald the chicken in the rolling soup pot (not over cooked, generally about 15 minutes), take it out and cool it, cut it into pieces (cool it and then cut it into pieces), and put it on the plate
note: in order to make the skin smooth, the raw chicken should be scalded in hot water and then washed in cold water. In the process of cooking chicken, the water in the stomach should be controlled several times to make the chicken heated evenly. When soaking the chicken, put it out of the water twice, that is, every 5 minutes. Immediately after putting it out, pour out the water in the chicken cavity and put it into the pot again to keep the temperature inside and outside the cavity consistent and make it mature evenly. Then hook up with iron hook, immediately put in cold boiled water immersion, make it cool quickly, so that the skin is smooth, and wash off the fluffy yellow clothes If possible, it's better to use frozen boiled water and put the cooled boiled water in the refrigerator in advance. The lower the temperature is, the better, as long as it doesn't freeze)
2; Put them in small bowls, add a little salt in the bowl (ginger and onion are seasoned together, there is only one flavor dish out, in addition, ginger and onion with a little coriander can also taste better)
3. Pour oil into the frying spoon, bring to a boil on the high fire, and pour on the onion and ginger. Make two binders
4. All the cut chicken and sticky material are on the table< The second method is to kill ham hair, remove viscera, wash and reserve< 2
3. Remove the root of scallion, wash it, take the scallion white and cut it into shreds
4. Mix ginger, scallion and refined salt well, and serve in two small dishes
5. Heat a wok over medium heat, add oil and bring to a slight boil, then take out 50 grams and pour them into two small dishes respectively, leaving 10 grams to serve
6. Immerse the slaughtered chicken in a slightly boiling water pan, lift the chicken with a hook (clamp) every 5 minutes, and pour out the water in the cavity, so as to keep the same temperature inside and outside the cavity
7. Soak the chicken for about 15 minutes, then the chicken will be cooked, hook up with iron hook, and quickly immerse the chicken in cold boiled water for cooling
8. Then pour out the cold boiled water, dry the chicken skin, and coat the remaining 10 grams of cooked peanut oil on the chicken skin
9. Cut the whole chicken into small pieces and serve on a plate.
the first method is to make food materials
one net fat young hen (weighing about 0.8-1.2kg)
green onion 120g,
ginger 40g,
vegetable oil 120g,
Salt 15g<
coriander: 100g
seasoning method:
when Guangzhou people eat white cut chicken, most of the seasonings are prepared with ginger and scallion. It tastes light and easy to accept, so it makes people feel like white cut chicken is just dipped in ginger and scallion juice. In fact, there are many condiments for white cut chicken to dip in, such as onion sauce, sauce, etc., which are very special and have endless aftertaste. Here are some of them
ginger garlic onion flavoring material
raw materials: 1 tbsp of ginger, 1 tbsp of garlic, 1 tbsp of onion, 1 tbsp of coriander, 2 tbsp of soy sauce, and an appropriate amount of salt and sesame oil< Methods:
1. Mix the minced ginger, ginger, garlic, onion and coriander
2. Pour hot sesame oil into minced ginger, minced garlic, minced green onion, minced coriander, and then add soy sauce and salt
Shajiang garlic flavoring material
raw materials: 1 tbsp Shajiang powder and minced garlic powder, appropriate amount of salt, 2 tbsp peanut oil
method: mix the Shajiang powder and minced garlic, heat the peanut oil and pour it in. After the fragrance wafts out, mix in the salt< Raw materials: 30g scallion white, 20ml sesame oil, a little water, refined salt and monosodium glutamate
method: chopped scallion, poured with hot sesame oil, mixed with a little water, salt, monosodium glutamate to make it< Raw materials: 30g minced garlic, 5g coriander powder, a little soy sauce, vinegar, sesame oil and monosodium glutamate
method: mix minced garlic and coriander, then add soy sauce, vinegar, sesame oil and monosodium glutamate
tip: you can also make pure garlic sauce without coriander powder<
garlic sauce flavoring
raw materials: 2 tbsp garlic sauce, soy sauce (or soy sauce), onion, vinegar, pepper, sugar, sesame oil, ginger juice and monosodium glutamate
: stir in old mashed garlic (or soy sauce), onion, vinegar, pepper, sugar, sesame oil and ginger juice, MSG.
tips: the ingredients of the sauce can be adjusted according to the taste and preference of each person
the condiments of white cut chicken can be varied from place to place except for a few local materials. The proper combination of seasonings not only has special aroma, but also can get unexpected odor, which makes white cut chicken more popular
proction method
1. Soak and scald the chicken in the rolling soup pot (not over cooked, generally about 15 minutes), take it out and cool it, cut it into pieces (cool it and then cut it into pieces), and put it on the plate
note: in order to make the skin smooth, the raw chicken should be scalded in hot water and then washed in cold water. In the process of cooking chicken, the water in the stomach should be controlled several times to make the chicken heated evenly. When soaking the chicken, put it out of the water twice, that is, every 5 minutes. Immediately after putting it out, pour out the water in the chicken cavity and put it into the pot again to keep the temperature inside and outside the cavity consistent and make it mature evenly. Then hook up with iron hook, immediately put in cold boiled water immersion, make it cool quickly, so that the skin is smooth, and wash off the fluffy yellow clothes If possible, it's better to use frozen boiled water and put the cooled boiled water in the refrigerator in advance. The lower the temperature is, the better, as long as it doesn't freeze)
2; Put them in small bowls, add a little salt in the bowl (ginger and onion are seasoned together, there is only one flavor dish out, in addition, ginger and onion with a little coriander can also taste better)
3. Pour oil into the frying spoon, bring to a boil on the high fire, and pour on the onion and ginger. Make two binders
4. All the cut chicken and sticky material are on the table< The second method is to kill ham hair, remove viscera, wash and reserve< 2
3. Remove the root of scallion, wash it, take the scallion white and cut it into shreds
4. Mix ginger, scallion and refined salt well, and serve in two small dishes
5. Heat a wok over medium heat, add oil and bring to a slight boil, then take out 50 grams and pour them into two small dishes respectively, leaving 10 grams to serve
6. Immerse the slaughtered chicken in a slightly boiling water pan, lift the chicken with a hook (clamp) every 5 minutes, and pour out the water in the cavity, so as to keep the same temperature inside and outside the cavity
7. Soak the chicken for about 15 minutes, then the chicken will be cooked, hook up with iron hook, and quickly immerse the chicken in cold boiled water for cooling
8. Then pour out the cold boiled water, dry the chicken skin, and coat the remaining 10 grams of cooked peanut oil on the chicken skin
9. Cut the whole chicken into small pieces and serve on a plate.
4. Fresh abalone:
fresh abalone is live abalone, this kind of fresh abalone, after brushing its shell with a brush, dig out the whole abalone meat, cut off the hard tissues in the middle and around, and clean the attached mucus with coarse salt. Live abalone in the clean treatment, generally do not need to deliberately cook, you can taste the excellent flavor. Among them, "shaximi" is the most common way to eat raw, and there are also whole grain charcoal roasting and blanching cooking methods<
canned abalone:
canned abalone is cooked, sliced is a good cold meat, if it is accompanied by canned Gracilaria lemaneiformis, it is a wonderful double. Some people like to eat abalone, can't wait to open the can, take out a piece with a fork, hold to gnaw, like eating corn cob like a bite to gnaw! There are two kinds of canned abalone in Japan and Mexico, each with its own merits. Japanese abalone is smaller and lighter. There may be more than three or five abalone in a can. The texture is delicate. Mexican cans sell well in the United States and are of poor quality<
dried abalone:
dried abalone is made from fresh abalone after air drying, which is a rare delicacy in seafood. Among them, the quality of abalone made in Aomori Prefecture of Japan is the best. Among the dried abalone, the net abalone was the first, followed by Wo Ma abalone, Ji pin abalone and so on. Dried abalone is suitable to be cooked in casserole to preserve its original taste< Treatment methods:
1. Soak abalone in cold water for 48 hours
2. Take it out and soak it in boiling water for one night to let it stretch naturally and return to its original state
3. Clean the dried abalone and thoroughly remove the sand, otherwise it will affect the taste and quality of abalone< 4. After washing, add water to the abalone and steam it in the steamer for 10 hours< 5. Add abalone, old hen, pork chop, raw lard and sugar, ginger and onion into the casserole; Simmer slowly for 12 hours (you can also use a steamer or electric steamer, but the casserole has the function of heat preservation, so it works best) and then warm up for another night
6. Take it out the next day, add the whole juice and oyster sauce and simmer for 1.5 hours, then you can taste the delicious Abalone with excellent taste
fresh abalone is live abalone, this kind of fresh abalone, after brushing its shell with a brush, dig out the whole abalone meat, cut off the hard tissues in the middle and around, and clean the attached mucus with coarse salt. Live abalone in the clean treatment, generally do not need to deliberately cook, you can taste the excellent flavor. Among them, "shaximi" is the most common way to eat raw, and there are also whole grain charcoal roasting and blanching cooking methods<
canned abalone:
canned abalone is cooked, sliced is a good cold meat, if it is accompanied by canned Gracilaria lemaneiformis, it is a wonderful double. Some people like to eat abalone, can't wait to open the can, take out a piece with a fork, hold to gnaw, like eating corn cob like a bite to gnaw! There are two kinds of canned abalone in Japan and Mexico, each with its own merits. Japanese abalone is smaller and lighter. There may be more than three or five abalone in a can. The texture is delicate. Mexican cans sell well in the United States and are of poor quality<
dried abalone:
dried abalone is made from fresh abalone after air drying, which is a rare delicacy in seafood. Among them, the quality of abalone made in Aomori Prefecture of Japan is the best. Among the dried abalone, the net abalone was the first, followed by Wo Ma abalone, Ji pin abalone and so on. Dried abalone is suitable to be cooked in casserole to preserve its original taste< Treatment methods:
1. Soak abalone in cold water for 48 hours
2. Take it out and soak it in boiling water for one night to let it stretch naturally and return to its original state
3. Clean the dried abalone and thoroughly remove the sand, otherwise it will affect the taste and quality of abalone< 4. After washing, add water to the abalone and steam it in the steamer for 10 hours< 5. Add abalone, old hen, pork chop, raw lard and sugar, ginger and onion into the casserole; Simmer slowly for 12 hours (you can also use a steamer or electric steamer, but the casserole has the function of heat preservation, so it works best) and then warm up for another night
6. Take it out the next day, add the whole juice and oyster sauce and simmer for 1.5 hours, then you can taste the delicious Abalone with excellent taste
5.
Chunxi Road is located in Chunxi Road, Jinjiang District, Cheng City, covering an area of about 20 hectares to the east of Beixin street, to the south of Zongfu Road, to the west of Hongxing Road, to the north of Dongda street, Nanxin street, Zhongxin street and the area near the street. Chunxi Road is lively and prosperous. Now there are about 700 commercial outlets with an area of about 220000 square meters. It is known as a commercial street with Chinese characteristics in the instry
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