Here is a brief introduction to the whole production process. The raw materials to be prepared are two kilograms of old chicken, two kilograms of old duck, two kilograms of beef, two kilograms of top row meat and two kilograms of bone. These materials add up to as much as ten kilograms, and the corresponding water is about fifteen kilograms. After the fire is boiled, skim off the floating foam and simmer for three to four hours, then filter out the soup. Next, we will start to adjust the abalone sauce. Put the soup in a large pot and turn to medium heat. Add a bottle of 500 ml oyster sauce, monosodium glutamate (which hotel chefs like to put), about two spoonfuls of concentrated beef sauce (sticky and fresh) and abalone sauce. Of course, there must be two spoonfuls of concentrated abalone sauce (this thing is a bit expensive. Check the cost! After the above materials are fully mixed, thickening is a technical activity. Most people still can't hook well, either they are too clear and have no texture, or they are too thick like bricks. In order to make it look like a solidification operation, it is "second-rate thickening" in jargon. Color, color with red pigment, and it is best to stir until the soup turns orange. Filtering: 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 themselves.
The practice of abalone juice:
Wash the old chicken, cut it in half, drain the water, put it in the pot with abalone, add some water and cover it. Cook abalone with slow fire until it sticks, and put the remaining soup in a closed container to cool. When in use, seasoning such as salt is added.
Raw materials: live duck1500g, live old hen1350g, trotters1500g, pig keel1000g, pigskin 800g, Jinhua ham 500g, scallops150g, etc.
Seasoning: coriander 250g, onion 250g, Redmi 5g, carrot 300g, chive coriander 150g, dried ginger 75g, Arnebia euchroma 5g, crystal sugar water 15g, Zhimeizhai soy sauce 150g, and Zhongnan Guangdong rice wine 100g.
Making:
1、
Slaughter live ducks and chickens, chop them into pieces weighing about 50g, soak them in blood water 15min, soak them in cold water for 5min, take them out and wash them with clean water; Boil pig's trotters, pig's keel and pig's skin in boiling water for 8 minutes, and take them out for later use.
2、
Put 35 kilograms of clean water in a stainless steel barrel, cook the raw materials, scallops and dried seaweed for 6 hours with strong fire, and then put the minced chicken on low fire 10 minute to take it out, so that all the blood stains and floating foam left in the broth can be sucked out.
3、
Put the green vegetable package (onion, coriander, carrot, shallot, coriander and dried ginger) into the pot and cook for 15 minutes. Put the soup stock into porcelain, add small packets (Redmi and Arnebia euchroma), crystal sugar water, soy sauce, Guangdong rice wine, abalone juice, oyster sauce, fresh soy sauce, fish sauce and chicken essence and mix well.
4、
Boil the porcelain on low fire, skim off the floating foam, pour in salad oil, seal it, and store it in the refrigerator at -2℃.
Features: golden color and mellow taste.
Production key: 1. Chickens and ducks must be cooked in cold water after slaughter, so that the soup can be more delicious. 2. Add chicken paste in the process of boiling soup to remove blood stains and floating foam.
It's a little messy Please make a reference.