How to make Sichuan style marinade
I? Recipe
25 grams of anise, 15 grams of cinnamon, 15 grams of aniseed, 15 to 25 grams of licorice, 10 grams of Sannai, 10 grams of Isatis tinctoria, 3 to 5 grams of peppercorns, 20 grams of nutmeg, 10 grams of nutmeg, 5 grams of grass nuts, 15 grams of cloves, 5 to 15 grams of ginger, 100 grams of scallions, 150 grams of wine, 100 grams of rock candy, 350 to 500 grams of monosodium glutamate, 15 grams of salt, 350 to 500 grams of soup, 5000 grams of refined oil, 50 grams of oil, 2 sachets 2 gauze bags
Two? Preparation
1? will star anise, cinnamon, aniseed, licorice, nano, sweet woad, pepper, nutmeg, grass nuts, cloves, etc. divided into two, respectively, into a loose gauze bag and tie the bag with a thin rope; ginger cleaned and patted; green onions with the roots and whiskers washed and pulled knot.
2? Will be large chunks of rock sugar first roasted on the fire, and then put on the board gently cracked, and then with refined oil into the pot, with a small fire fried to crimson, mixed with 500 grams of boiling water, stirring, that is, into the color of sugar.
3. pot on the fire, mixed with 5000 grams of fresh broth, put ginger and green onions, seasoned salt, monosodium glutamate and sugar color, and then into the spice packet, boil and then switch to a small fire slowly simmering to the flavor overflowing, that is, into the fresh brine.
II. ? Need to pay attention to the problem
1?Stir fry sugar color, you must use a small fire to stir fry slowly, and the sugar color should be a little tender, otherwise the fried sugar color has a bitter taste.
2?According to the traditional method of modulation of brine usually do not add MSG, but due to the fresh brine most of the fresh flavor is not enough, coupled with recent years, people seem to be more and more demanding on the fresh flavor, so in the process of modulation can be added to the appropriate amount of monosodium glutamate (MSG). It should be noted that the addition of MSG in the brine will not play a side effect, because MSG in the temperature above 160 ℃ will produce sodium pyroglutamate so as to lose the fresh flavor, while the brine boiling temperature is generally not more than 105 ℃.
3? Brine in general should be added to the tender sugar color, so that the brine will have a sweet taste. After adding the tender sugar color, you can no longer add licorice. But from the point of view of drug effectiveness, licorice has the role of harmonizing the flavors and freshness. Therefore, after the addition of sugar color, brine can still consider adding a little licorice 4 cloves contain clove oil phenol, its flavor is very strong, the use of specific circumstances can be adjusted according to the dosage. Generally speaking, 5000 grams of fresh soup in the clove dosage should be controlled between 5 to 15 grams.
5? For the production of brine onions should be retained its roots, which can make the brine flavor more fragrant. This is a years of making brine masters taught the author's experience.
6? The above brine recipe with sugar color, and the color is brownish-red, known as red brine, if you remove the sugar color in the recipe will become white brine. In addition, some people love to add dried chili peppers in the brine, so it becomes spicy brine.
What ingredients should be put in the goose casserole?Main ingredients: 500 grams of goose meat
Simmering goose ingredients: 50 grams of ginger, 2 red chili peppers, 20 grams of cooking oil, 15 grams of soy sauce, 50 grams of yellow wine, a pinch of salt, 25 grams of garlic, 2 grams of sesame oil, a pinch of cornstarch
Simmering Goose Practice:
Wash the goose meat, drain, cut into pieces;
Wash and peel the ginger, cut into pieces;
Wash and remove the skin of red pepper, slice;
First put cooked chicken oil, monosodium glutamate, pepper, and then chicken, duck, pork ribs, pork barrel bones and other simmering soup ladled into a bowl served on the table standby. At this time, the rolling soup is a thick layer of oil cover does not bubble, but diners must not drink the soup first, so as to avoid scalding. Pigeon chicken should be knocked into the bowl first, followed by sliced raw fish, sliced raw meat, chicken, pork liver, cashews, squid, sea cucumbers, sliced tripe and other raw meat in turn, and chopsticks gently flicked, so as to let the raw meat scalded. Then add spices, barbecued pork and other cooked meat, then add peas, young leeks, spinach, tofu skin, rice noodles, and finally add soy sauce and spicy oil.
leek meat dumpling filling to put what condiments and ingredientsa. Filling
1. leek treatment: leek 500g, a spoonful of salt
a. leeks washed and diced, put into the basin;
b. Add a spoonful of salt and mix well to stand for 10 minutes;
c. kneaded leeks with your hands;
d. squeeze leeks with gauze. water and set aside.
2. onion and ginger water modification: onion and ginger 20g, 200g of water (the role of removing the fishy flavor of pork)
Onion and ginger crushed into the container, add water, rubbing and kneading with your hands to make the juice of onion and ginger dissolved in the water, filtered onion and ginger that is, onion and ginger water.
3. the treatment of fresh meat: 200g of fresh meat, soy sauce, salt, sugar a number of
a. Grind the meat, according to personal taste, add soy sauce, salt, sugar, mix well;
b. Take 1/3 of the green onion and ginger water poured into the meat, in the same direction, stirring vigorously;
c. And then add the rest of the green onion and ginger water in two parts, so that the meat mixture stirring vigorously.
4. leek filling and fresh meat mix well, that is, leek pork filling.
Second, the crust: 150g of flour, 80g of cold water
1. Flour to water, kneaded into a smooth dough;
2. Cut the dough into pieces with a knife, take one side of the block kneaded into a diameter of 2cm strip;
3. The long strip of hand pulling into a uniform segment, flattened into a cake with the palm of your hand;
4. Pinch the cake with your left hand at the end of the pinch, and put the rolling pin in your hand with your right hand. Right hand holding the rolling pin put under the palm of the hand to push;
5. Right hand palm will push on the rolling pin and then pull back, left hand will be rotated to the left side of the cake, repeat until rolled over the cake a circle, into a thin dumpling skin.
What do you need to put in the marinade? Be comprehensive!
Marinated meat practice:
Seasonings: Haitian straw mushroom old soy sauce half a bowl, a bowl of yellow wine, a tablespoon of brown sugar, a tablespoon of honey, a small slice of cinnamon, cardamom, 15 cloves, a handful of peel.
Which the first 3 kinds of seasoning is necessary to put, the back of the spices put will be better, do not put the relationship is not big.
The practice is super simple:
1, the whole piece of meat with warm water to wash clean, blanch with water to remove the blood
2, the meat put into the pot, add all the spices, and then add water until no more than the meat of 3-4 centimeters or so, and then cover, so that stewed for 1 hour and a half.
Then, load the meat, add rice, ladle soup, pour juice ......
Cold dish marinade soup are put what seasoningAccording to their own preferences, the appropriate amount of new pepper, pepper, anise, nutmeg, sesame leaves and other seasonings, and finally add hot oil or sesame oil.
Cupping for weight loss and eating steamed fish what ingredients to putMain Ingredients
Fish
1000g
Side Ingredients
Scallion
2 plants
Ginger
1 piece
Salt
Moderate
Steamed Fish Soya Bean Oil
Moderate
Pepper
Moderate amount
Steps
1. Coat the cleaned fish with salt and pepper inside and out and set aside.
2. Cut a little white onion into julienne strips and set aside.
3. The green onion cut into sections, ginger slices spare
4. The green onion section and a few ginger slices stuffed into the fish belly, large pieces of ginger to cover the body of the fish, put into the high fire steam for ten minutes.
5. Steamed fish soy sauce in a vessel, with a spoon to the steamed fish body dripping juice.
6. Put the chopped green onions on the fish, and pour the hot oil on the fish.
Tips
I did not add hot oil to pour this production at a later stage, adding oil to pour will be more delicious.
A simple chicken soup, you need to put some of the ingredients
First, abalone mushroom chicken soup ingredients: 1. crushed abalone slices (ginseng and antler pharmacy to buy, a packet of about 12 yuan 8 gross) 2. half of the old chicken (can be asked to butcher the skin first to remove the oil), or bamboo chicken can also be (a lot of gelatinous) 3. mushrooms, a number of 4. a little bit of ginger, a little bit of salt Method: 1. abalone slices washed (do not need to soak) 2. mushroom, soften 3. 3. the old chicken washed and scalded 4. another pot of water, when the water rolled all the ingredients into the water to boil and then turn the heat to cook for 3 ~ 4 hours, abalone slices will be soft and flavorful 5. before serving and then put salt.
Second, chicken soup 1, recipe / recipe: a chicken, the best live chicken, throw the hall open belly (no live chicken, buy slaughtered good to make do), built Astragalus & gt; 20 grams, 15 grams of angelica, 20 grams of ginseng, maitake 10 grams of ginger, five thick slices of large red dates 9, a little salt, an appropriate amount of yellow wine, boiled in clear water, change out. Cook again, large fire boiled, gentle fire stew for 2 hours, and then put a little onion, stir out of the pot, this soup is most suitable for women to take, especially after delivery, blood loss is particularly good, contraindication: large cumin. If you don't have so many ingredients/herbs, it's okay to put some American ginseng, jujubes, ginger and other handy things, the key is in the method of making soup/essentials. Every morning and evening to drink a small bowl, last half a year, there is a disease cure, no disease strong body. 2, the general method of soup / decision: the most important thing is to make soup is the original flavor, do not add new seasonings at will. To broth, for example, before making soup, it is best to boil the meat with boiling water once, to remove the meat smell, the most under the pot of slow simmering, in the soup after stewing, and then into the salt, ginger, scallions and other items, and add green vegetables to embellish the color, and then finally out of the pot to add new cilantro and so on, in order to ensure that the taste is fresh.
Third, coconut chicken soup Ingredients: chicken 1, coconut 1, peel four points a, salt. Practice: 1. coconut meat cleaned and cut into small pieces. 2. chicken (kill) good to remove the viscera wash dry cross, chop large pieces, drain. 3. Peel with hot water for a while, scrape the flesh and wash. 4. Put the appropriate amount of water to keep rolling, put the chicken, coconut meat and peel boil roll, change to a slow fire boil it for three hours, under the salt seasoning can drink. Efficacy: Coconut chicken soup taste deliciously sweet, beneficial to the stomach and intestines.
Fourth, mushroom chicken soup Ingredients: half a chicken, eight pieces of northern mushrooms, ten dates, two pieces of ginger. Seasoning: one tablespoon of wine, a teaspoon of salt. Method: Wash the chicken, cut into large pieces, scalded, rinsed and put into the stew pot. Soak the dates for 10 minutes, soak the mushrooms, remove the stems, put them into the stewing pot together with the ginger slices, pour 1 tbsp of wine, add boiling water to cover all the ingredients, steam for 40 minutes in an electric pot or steamer, then season with oil and salt to taste. Tips: The northern mushroom is also a kind of shiitake mushroom, the mushroom thicker, resistant to cooking, and aroma, fat and elastic, than thin slices of shiitake mushroom delicious. You can also use chicken thighs steamed, at least half of the ground chicken is more suitable for Taiwan stew, broiler tasteless, not suitable for long cooking.
Fifth, steam pot chicken soup ingredients: half a chicken, ham four two, fresh bamboo shoots, five pieces of mushrooms. Seasoning: a tbsp of wine, salt 1/4 teaspoon, a little pepper. Directions: Wash the chicken, cut it into pieces, scald it to remove the blood, rinse it and put it into a steamer. Boil the ham to remove some of the salty flavor, then slice it and put it on top of the chicken. Peel the skin off the bamboo shoots and cut them into strips. Remove the stems of the mushrooms, cut them into two, add one tablespoon of wine, add boiling water to cover all the ingredients, and steam in a steamer or electric pot for 50 minutes. Remove from the steamer and add other seasonings, mix well and serve. Key note: steamer is produced in Yunnan, a clay container, the center of a column of steam, this container stewed food has a stew pot refreshing broth, but also has a cooking pot to make the food rich in elasticity of the qualities of the pot, when there is no can be used as a general crock pot pot instead of the cup. This course must be separated from the water steam, so as to avoid the steamer water through the vapor column, bubbling into the stew pot, dirty soup.
Six, buckle global on the soup Ingredients: chicken (125 grams), chicken broth (1250 grams), sea cucumber (200 grams), chicken gizzard (2), small mushrooms (or fresh mushrooms) (10), water-raised squid (125 grams), pork (125 grams), fish (175 grams), lard in moderation, refined salt (a little), pepper (a little), sesame oil (a little), yellow wine (a little), monosodium glutamate (a little), sugar (a little). Method: I. Chicken minced into mushrooms, add wet diamond powder and salt, made into 10 balls, the fish, pork were also minced into mushrooms, add salt, pepper, sesame oil, dry diamond powder, each made into 10 balls. Chicken gizzard, sea cucumber, squid are each opened into 10 pieces, the small mushrooms clean, cut off the old tip. Second, these ingredients together under the boiling water pot, under the wine, lard Chuan cooked, fished out in a small bowl, and then add monosodium glutamate, salt, pepper buckle, steamed on the cage and take out, poured into a large soup bowl, add chicken broth (1250 grams) boiled, on the original pot of soup on the table. This is a soup dish, colorful, beautiful tone, taste tender.
Seven, golden hook phoenix claw soup Ingredients: soybean sprouts half a catty, a catty of chicken claws, ginger two slices. Seasoning: a tablespoon of wine, a teaspoon of salt. Method: Chicken claws cleaned, first chopped off the claw tip angle, each chopped into two sections, the first river hot, and then boiled in water, pouring a tablespoon of wine and ginger cooked for 20 minutes. Add soybean sprouts, cook on low heat for another ten minutes, add salt to taste, pick off the ginger slices, and then remove from the heat and serve. Tips: This soup can also be steamed, but also to first steam the chicken claws before adding soybean sprouts, so as not to over-rotten bean sprouts. Chicken claws to buy meat chicken claws, meat layer is thicker, earth chicken claws too thin, edible part of the less, chopped off the tip of the claw can be avoided when eating by the tip of the claw hooked.
Eight, mustard chicken soup ingredients: half a chicken or chicken thighs two, mustard a heart, ginger two slices. Seasoning: a tablespoon of wine, a teaspoon of salt. Method: Chicken chopped pieces, the first Chuan scalding to remove the blood, rinse foam drained into 15 cups of boiling water, add two slices of ginger and pour a tablespoon of wine boiled, reduce heat and cook for 15 minutes. Peel off the mustard hearts one by one, trim them neatly and cut them into small pieces, then put them into the boiling water and remove them from the water, then rinse them immediately. Put the mustard cabbage into the chicken broth and boil for another 15 minutes, then add salt to taste and serve. Tips: Half chicken or chicken thighs are better than half chicken. Blanch the mustard greens before boiling to remove some of the bitterness and to keep them green. You can also put mustard greens directly into the chicken broth to burn, but the color will turn yellow, but the vegetable taste is heavier, and another fragrance, each has its own strengths.
Nine, chicken soup Ingredients: two chicken thighs, six slices of mushrooms, ham four two, two slices of ginger. Seasoning: one tablespoon of wine, salt. Method: Chicken thighs cut into pieces, Sichuan scalding in addition to blood, fish out and rinse, put in a stew pot, add seven bowls of boiling water, and a tablespoon of wine. Ham first cooked and then sliced into, and add softened and de-stemmed mushrooms with steam, while adding ginger. After forty minutes, remove the ginger slices and serve, season with salt to taste. Tips: Since the ham is already salty, try adding salt to avoid over-salting. If the mushrooms are big, you can cut them in half and put them in, and if they are small, you can use the whole piece.
Ten, pointed phoenix claw soup Ingredients: twelve chicken claws, flat bamboo shoots one or two, two slices of ginger. Seasoning: a tablespoon of wine, half a teaspoon of salt. Method: Chicken claws first cut off the tip of the claw, each cut two sections, the first river hot, remove the blood rinse, into the stew pot. Bamboo shoots soak, remove the hard stalks, cut into small pieces, put into the stew pot, pour a tablespoon of wine, add ginger and seven bowls of boiling water, steam for 40 minutes. Season with oil and salt to taste. Tips: Chicken claws with meat chicken claws more fat, thin layer of local chicken meat, chicken claws long and thin less tasty. You can use the stove fire directly boiled.
Eleven, chicken ear soup Ingredients: a chicken breast, six pieces of cloud ear, bamboo shoots half a branch. Seasonings: half a tablespoon of wine, egg white half, half a teaspoon of salt, a teaspoon of cornstarch. 5 bowls of stock, 1 tsp salt, 1 tbsp black vinegar, 4 tbsp cornstarch, a little sesame oil. Directions: Shred chicken breast and marinate for 10 minutes in seasoning, soften and shred the fungus, and cook and shred the bamboo shoots. Boil the fungus and bamboo shoots in the soup, then add salt to taste and thicken the sauce. Add the chicken and cook, turn off the heat when the chicken is tender, pour vinegar and a little sesame oil to serve. Tips: The chicken should be cut smoothly, so that it will not shrink after cooking. Cloud fungus is a kind of dried fungus, thinner and more crispy, the taste is better than ordinary fungus. After thickening and then put into the chicken wire, chicken wire is more tender, in order to avoid sticking together into the pot, the first soup will be a little into the bowl will be chicken wire.
twelve, chicken corn soup ingredients: chicken breast half, jade sauce a can. Seasonings: two egg whites, half a cup of water, salt 1/4 teaspoon, half a tablespoon of wine. Five bowls of stock, three tablespoons of cornstarch, one teaspoon of salt. Directions: Scrape chicken breasts finely with a knife, mix with seasoning ingredients, and make a chicken paste. Bring the stock to a boil, add the cornstarch sauce, season to taste and thicken the sauce. Slowly pour in the minced chicken and remove from the heat when it rises to the surface and comes to a boil. Tips: Use cornstarch instead of cornstarch to thicken the soup in this dish. The soup will be thicker and will not back up and cause sedimentation. If you use chicken breast to scrape, not directly chopped, so as not to have a tendon, wicker meat is more tender and can directly remove the tendon after chopping.
Thirteen, chicken abalone soup ingredients: chicken breast half, canned abalone a grain. Seasoning: two egg whites, three tablespoons of water, a tablespoon of wine, salt 1/4 teaspoon. Four bowls of stock, ? tsp salt, a pinch of pepper, 3 tbsp cornstarch. Directions: Scrape the tendons from the chicken breast, chop it finely and mix it with the seasoning. Slice abalone. Bring the stock to a boil, season and thicken the sauce, then slowly pour in the minced chicken, stir well, and cook until it rises to the surface. Add abalone slices and bring to a boil again, then remove from heat. Tips: If you can get the chicken breast, scrape the meat into thin strips for the best results, as it is tender, gluten-free and less likely to clump. Abalone should not be cooked for a long time, so as not to be too hard, abalone soup turbid, reserved for other uses, should not be added to the soup.
Fourteen, pointed chicken ball soup Ingredients: two chicken thighs, ham four two, flat tip bamboo shoots one or two. Seasoning: a tablespoon of wine, salt, Hu powder as appropriate. Method: Chicken thighs to remove the bone, cut four square pieces, the chicken legs and leg bones together with the Sichuan hot, remove the blood, and then the chicken bone with water to simmer out of the soup and then fished out. Put the chicken ball in the stewing pot, add softened and cut into small pieces of flat-tipped bamboo shoots and boiled ham, add a tablespoon of wine, steam for half an hour. Season with salt and pepper to taste. Tips: Boneless chicken is called chicken balls, while bone-in chicken pieces are called chicken nuggets. If the bamboo shoots are in the form of strips or rolls, remove the hard stalks after soaking. The ham and the flat tip have a salty flavor, steamed after the salty test before deciding whether to add salt to avoid too salty.
fifteen, electric pot mushroom chicken This mushroom chicken soup can be eaten in two ways: with rice or add noodles into mushroom soup noodles. Cooking in an electric pot is simple, time-saving and delicious. Ingredients: chicken with bones for Trojan, mushrooms four, five, two carrots. Method: 1. chicken skin and fat, wash, put into the inner pot, water to cover the chicken pieces. 2. mushrooms washed and soaked, carrots washed and peeled and diced, put into the inner pot. 3. 3. Put the water into the outer pot and cover the chicken with three degrees. The electric pot switch jumped up ten to fifteen minutes can open the lid, feast.
Sixteen, eight treasure chicken soup
One day the TV taught soup is this. Just in time to take advantage of the rainy day, a little cold when the tonic. To emphasize, the second soup is tonic but not dry.
The "Eight Treasures" include lotus seed, fresh Chinese mountain, American ginseng, American ginseng, snow fungus, fig, lily of the valley, and TsiShi. Chicken does not need to be cut into pieces, into just a pot can be. Appropriate under a small amount of ham slices, soup flavor more delicious.
Seventeen, He Shouwu fresh chicken soup
Chinese medicine He Shouwu chicken soup has the role of nourishing the blood and kidney, but also nourish the Yin liver, for the spring of a medicinal soup.
This soup is also used to treat hemorrhoids in folklore, hemorrhoids are one of the common diseases in spring, especially in women. This soup can also assist in the treatment of women's uterine prolapse. The Chinese medicine He Shouwu is slightly warm in nature, sweet and astringent in flavor, and functions to tonify the liver and kidneys and nourish the blood. Kai Bao Ben Cao" said it can cure "five hemorrhoids", "also cure women after childbirth and bring down all diseases. Drugs and Drugs" records that it can "benefit the liver, astringent blood, nourishing yin", "in addition to the leakage, to solve the belt". Chicken is warm and sweet in nature, warming the middle and lowering the qi, tonifying the essence and adding marrow.
Ingredients: 30 grams of Polygonum multiflorum (available in Chinese medicine stores), 1 chicken, 3 slices of ginger.
Cooking: He Shouwu to white gauze wrapped two or three layers, research for powder; can also be washed, slightly soaked. Light chicken to remove viscera, clean, the He Shouwu loaded into the chicken abdominal cavity, and ginger together into the tile pot, add 2500 ml of water (about 10 bowls of water), martial arts boiled to the fire after the boil 2 and a half hours, and then take out the He Shouwu, a little boiled to add the right amount of salt and raw oil can be. This amount for 3~4 people, drink soup and eat chicken. (Recommended by: Guangdong Provincial Hospital of Traditional Chinese Medicine pharmacist She Ziqiang)
18, jujube apricot chicken soup
Ingredients: lean chicken, chestnut meat 150 grams, 60 grams of southern almonds, red dates, ten, 80 grams of peach meat without clothes, a ginger.
Ingredients:
Method:
1. Boil the almonds in boiling water for five minutes, then take them up and wash them.
2. Boil chestnut meat in boiling water for five to ten minutes, pick up and wash. Before boiling, still immersed in water.
3. Peach meat into the boiling water to cook five minutes, pick up and wash with water.
4. Wash the red dates and remove the core.
5. Chicken cut off the feet and wash, put into boiling water for ten minutes, pick up and wash.
6. 12 cups of water or appropriate amount of water, put into the pot boil roll, put the chicken, red dates, south almonds, ginger boil roll, slow boil two hours, add the peach meat, chestnut boil roll, and then boil for an hour, under the salt to taste.
Features: Chestnut meat has a tonic kidney gas, strong bones. South almonds Jian lung asthma. Walnut meat tonic kidney essence, benefit brain. Chicken has the function of replenishing the deficiency and benefiting the qi and blood. Red dates tonify the spleen and stomach, and produce fluid. If you have a cold or fever, avoid drinking chicken soup.
Nineteen, chicken soup with gelatin
Ingredients: a bare chicken, 300 grams of hair gelatin, 40 grams of ham, ginger, two slices of green onion.
Practice: cut pieces of molluscum contagiosum, with ginger, scallions out of water. Chicken out of water over the cold river. The appropriate amount of water to boil, put down the ham, ginger, chicken boil roll, slow fire boil three hours, under the flower glue and then boil 20 minutes, under the salt to taste.
XX, Huaiqi, snail chicken soup
An old chicken, a fresh snail, lean meat a catty, a piece of ginger, Huai Shan, wolfberry, ginseng, bamboo **** three?
[Method] The old chicken bought back? Lazarus hammer delete bluff? Cut into coarse pieces. Fresh rattlesnake starting meat, and then clean it. Lean meat is also cleaned and cut into coarse pieces. Ginger cut several slices. The herbs are slightly washed with water. Take a large soup pot, column?M water to cook?L, put all the materials in the pot, large fire cook?s a small?r, turn the fire to continue to cook three or four small?r, and finally seasoned with salt can be.
Boil chicken soup
Soak barley in warm water in advance, about three or four hours.
- Half a chicken, chopped large pieces. I had the supermarket attendant chop it up for me and bought woodchucks.
-Chicken washed and drained.
-Make a pot of boiling water in advance.
-Put less oil in the pot, slightly heated, put onion, ginger slices fried incense, under the chicken stir fry, while the fire, pour two spoons of rice wine (can also be used as a substitute for yellow wine), chicken stir fry until browned.
-Pour in warm water, give it enough water at once.
-Pour everything into the casserole. At the same time pour in barley. At this point you do not need onions, it is best to pick them out.
-Burn on high heat, then turn to low heat and simmer.
-Stew for an hour, add bamboo shoots. If you are worried that the bamboo shoots are astringent, you can realize to cook them in salted water for a few minutes and then soak them in cool salted water.
-It doesn't matter if you simmer for another hour or even a little longer.
-Add salt when you eat, it's so flavorful and light, fragrant chicken soup comes out.
*** all tips:
1, boil chicken soup to remove all the chicken skin, chicken wing tip, chicken tail and fat paste, in order to make a non-fatty soup.
2, when making chicken soup, put a handful of tea leaves (preferably wrapped in gauze); or when the chicken soup is ready to be blended into a large half cup of very strong tea juice, chicken soup will be more fragrant.
3, usually, boil chicken soup, as long as the pot put enough water, and then put down the whole chicken in it. If your pot is small, you can cut it in half. Turn on the heat to medium, and when the water starts to roll, lift up the foam and pour it out. Then turn off the heat, you can add other soup ingredients. Boil for two to three hours and add salt to taste
Chicken soup, we need to cut into several pieces, and then put the stew pot. Add the other soup ingredients, add enough water, preferably from the lid of a knuckle of water. It takes four to five hours to simmer in a regular pot, or one hour in a pressure cooker, once it's on the gas. After the pot with salt to taste.
4, with chicken, duck, pork ribs and other meats in soup, first blanch the meat in boiling water, not only can remove the blood, but also to remove some of the fat, to avoid too fatty
Cook a pot of broth generally need to put somethingbroth
Broth is divided into ordinary broth and refined broth.
(1) ordinary broth:
Ingredients: old hen (natural free-range old hen), with part of the lean pork.
Fire: raw materials with boiling water. Put cold water to boil on high heat, remove the foam, put onion ginger wine, then change to low heat, keep the soup surface slightly open, turn the broken small blisters. The fire is too big to cook into white milk soup, the fire is too small is not strong fresh flavor.
The rate of soup: 1-2 times the raw material.
(2) Refined broth (soup, top soup, single-hanging soup, double-hanging soup)
Take the ordinary broth with gauze filter. Take the chicken and chop it into minced meat, put onion, ginger, wine and water to soak for a while. Put the chicken puree into the broth, heating and stirring. When the soup is about to boil, reduce the heat to low and do not let the soup roll. After the cloudy suspended matter in the soup is adsorbed by the chicken mushrooms, remove the mushrooms. This refining process is called "hanging soup". Refined 2 times the clear soup called "double hanging soup".
The clear soup is the most difficult soup to make, but also the best quality soup. It is clear and fragrant. Commonly used in shark's fin, sea cucumber or high-grade fresh soup.