1, stew without water:
Water-free stewing is to blanch the raw materials in boiling water to remove blood stains and fishy smell, then put them in a pottery vessel, add seasonings such as onion, ginger, wine and water (the amount of water added is generally a little more than the raw materials, for example, one kilogram of raw materials can add one and a half to two kilograms of water), cover them and steam them directly on the fire. When steaming, first boil it with high fire, skim off the foam, and then simmer it with low fire until it is crisp and rotten. The stewing time can depend on the nature of the raw materials, usually about two or three hours.
2. Waterproof cooking:
Waterproof stewing method is to put the raw materials into boiling water to remove the fishy smell, then put them into porcelain and pottery bowls, add seasonings such as onion, ginger, wine and soup, seal them with paper, put the bowls into a pot of water (the water in the pot should be lower than the spout, and the boiling water should not be immersed), and cover the pot tightly to prevent air leakage, so that the water in the pot can be boiled continuously by fire for about three hours.
Deception 1: twice, once cool and once hot.
The ingredients must be fully blanched before cooking. Only in this way can the stewed soup not be turbid, smelly, clear and fragrant. But what is enough drowning? Many chefs don't necessarily know.
I have traveled all over the years, and I have seen many chefs blanch raw materials with boiling water. When the raw materials meet high temperature instantly, the protein on the surface solidifies rapidly, and the blood can't flow out at all, so the boiled soup is naturally not delicious and clear enough. Some chefs also use cold water to cook raw materials, which is also wrong, because the heating time is longer, in addition to removing blood water, the umami flavor of raw materials will also be lost in the water.
Tip 2: Cook soup and hot meat.
Many chefs put the raw materials into the stew pot and pour cold mineral water when stewing soup, which is absolutely wrong. The correct way is to boil the mineral water with seasoning, blanch it, put it in a stewing pot with steamed meat, and steam it in a steaming box.
Secret trick three: seven portions of meat and three portions of bone.
Stewed soup is not all lean meat. Generally, we will mix meat and bones in a ratio of 7:3. Meat mainly adds flavor to soup, while bones can add flavor to soup.
Tip 4: Dried tangerine peel and rock sugar are essential.
In the past, only salt, ginger slices, white pepper and wine were added to the stew. Now the quality and freshness of the raw materials are far from what they used to be, so they were improved when seasoning, and rock sugar and dried tangerine peel were added.
Tip 5: Yellow rice wine with red meat, yellow rice wine with white meat.
This principle is similar to that of foreigners cooking. Generally, if the stew is made of lean pork and beef, you should choose yellow wine. If it is boiled white meat such as chicken and seafood, then Guangdong rice wine should be chosen.
Tip 6: stew soup for 5 hours.
In the past, we used to make Cantonese soup, and there was a saying of "three stews and four stews", that is, the old fire soup was generally controlled for three hours, and the stewed soup was generally controlled for four hours. However, now the fiber of raw materials is thicker than before. If we follow the previous time requirements, I'm afraid the umami flavor of raw materials will not be fully released, so now there is a new saying, that is, "four stews and five stews."
Tip 7: Instant soup is not advisable.
It takes a long time to stew soup. In order to make soup quickly, many "smart" masters can be said to have exhausted new tricks. Now many chefs hang a universal soup in advance. The guest ordered a dish, then mixed it according to the ingredients, added the universal soup and stewed it for ten or twenty minutes.
I can only say that this practice is not desirable, because the taste of raw materials needs to be heated for a long time to be fully released. Therefore, the stew made of universal soup violates the principle of Cantonese stew and is not recommended.
Tip 8: Jade buckle paper seal
Raw materials must be fully sealed before boiling, and the requirements for sealing paper are also very high. We Cantonese like to use jade paper. This kind of paper has thick fibers, but it has a good sealing effect. You can buy it in the calligraphy and painting market.
Tip 9: Equipped with a special steamer
Stewed meat is most afraid of losing its breath. When cooking stews in some hotels, they are heated together with other steamed dishes, so the steamer is always on and off, which will affect the quality of stews. Therefore, it is suggested that you use a special steamer to make stew soup to minimize the loss of hot air.
Method:
1. Cut the pork into small pieces, blanch it, wash the blood and put it in the pot.
2. Soak the dried mussel in soft water and wash it, then pour it into a cup with the washed prepared Polygonum Multiflori Radix, ginger slices, yellow wine and clear soup, cover it, steam it in a cage for 1.5 hours, and season it with refined salt.
Celebrity chef's advice:
2. When the leaves wither in autumn and winter, they are dug, cut off at both ends, washed, cut into thick slices and dried in the sun, which is called raw Polygonum multiflorum Thunb. Then mix it with black bean juice, steam it until it is brown inside and outside, and dry it in the sun, which is called Polygonum multiflorum Thunb.
Nutrition rack:
This product is made of pork chops for domestic animals and mussels for seafood. It is nutritious and contains vitamins and trace elements such as taurine, calcium, phosphorus, iron and zinc. The combination of the two, supplemented by Polygonum Multiflori Radix, enhances the health care efficacy of this product, and can play a good role in promoting fluid production, moistening dryness, nourishing liver and kidney, and benefiting essence and blood. This soup is nutritious and delicious.
Suitable for people:
This soup is good for health and is suitable for all ages. Especially suitable for young girls to eat regularly or irregularly.
Special care:
1, mussel meat is often accompanied by parasites and must be cooked before eating.
2. The cholesterol content in pork is high, and obese people and hyperlipidemia people should not eat more.
Method:
1, pig's trotters are washed and cut into pieces, soaked in water, washed with blood and put into a bowl.
2. Soak black beans in warm water until soft, then pour them into a cup together with the washed medicinal materials, ginger slices, yellow wine, chicken essence and broth, cover them, steam them in a cage for 2 hours, and season them with refined salt.
Celebrity chef's advice:
2. A little vinegar can be added, so that protein in pig's trotters and calcium in black beans can be easily absorbed and utilized by human body, and greasy food can be eliminated and the flavor of pig's trotters can be increased.
Nutrition rack:
Polygonum multiflorum Thunb has obvious effects of nourishing liver and kidney, nourishing yin, tonifying kidney and strengthening body with black beans. Stewed with pig's trotters, it can nourish liver and kidney, nourish blood and promote fluid production, promote blood circulation and diuresis, dredge collaterals and increase milk, lubricate skin and strengthen waist and legs.
Special care:
1, if it is a breast-feeding diet, you should put less salt instead of monosodium glutamate.
2. Eating too late for dinner or eating pig's trotters before going to bed should not increase blood viscosity.
3. Due to the high fat content of pig's trotters, elderly people with weakened gastrointestinal digestive function can't eat too much at a time.
4. Patients with liver disease, arteriosclerosis and hypertension should eat less or not.
200g of foie gras, 5g of semen astragali Complanati, 2g of medlar, 2 slices of ginger, 4g of yellow wine, 200ml of broth, 2g of chicken essence and 2g of refined salt.
1. Cut the foie gras into pieces, blanch it, wash the blood and put it in a cup.
2. Wash the medicinal materials, pour them into a cup with ginger slices, yellow wine, chicken essence and broth, cover them, steam them in a cage for 30 minutes, and season them with refined salt.
Celebrity chef's advice:
2, foie gras is not easy to cook, and the time is not easy to be too long to avoid cooking foie gras.
Nutrition rack:
Fatty goose liver has a high fat content, and there are saturated fatty acids and unsaturated fats, among which unsaturated fatty acids are easily absorbed and utilized by human body, which has the functions of reducing blood fat and preventing thrombosis. Foie gras has a particularly attractive smell after heating, and it will melt when eaten in the mouth. With the assistance of Fructus Lycii and Semen Astragali Complanati, the nourishing effects of improving eyesight, replenishing essence, nourishing liver and kidney, and enhancing immunity are enhanced.
Suitable for people:
Moderate tonic, suitable for all kinds of people.
Special care:
Goose liver is a high cholesterol food and should not be eaten in large quantities.
250 grams of old hen, 3 grams of notoginseng, 2 grams of medlar, 2 slices of ginger, 4 grams of yellow wine, 2 grams of chicken essence, 3 grams of refined salt and 250 ml of chicken soup.
1. Cut the old hen into pieces, soak it in water, wash the blood and put it in the pot.
2. Wash the medicinal materials, pour them into the cup together with ginger slices, yellow wine, chicken essence and chicken soup, cover them, steam them in a cage for 2.5 hours, and season them with refined salt.
Celebrity chef's advice:
Notoginseng, also known as Tianqi, is a commonly used Chinese herbal medicine. Commonly used aliases include lacquer, ginseng and Tianqi. The oral administration of Tianqi should depend on the condition: eat Tianqi raw, promote blood circulation, stop bleeding and relieve pain; To replenish blood and strengthen the body, you must eat cooked Tianqi. The preparation method of cooked Radix Notoginseng is to cut raw Radix Notoginseng into pieces, soak in salt water, dry in the sun, and grind into fine powder. Some people put raw notoginseng in a small bowl, which is filled with clear water. The amount of water is like this. You can suck the notoginseng dry, then steam it and slice it, fry it until it is yellow, crisp but not burnt, and then grind it into powder to make it mature.
Nutrition rack:
Lycium barbarum is a kind of medicinal material for nourishing yin, which can be used to nourish liver and kidney, improve eyesight and reduce blood sugar and blood pressure. Adding Tianqi, a medicinal material for removing blood stasis and stopping bleeding, can remove blood stasis and stop bleeding, reduce swelling and relieve pain. Has the effects of invigorating qi, promoting blood circulation, enriching blood, removing blood stasis, and promoting granulation.
Suitable for people:
It can be used for diarrhea due to spleen deficiency, deficiency of lung and kidney, and asthma weakness, especially for postpartum women. It can also be used for various bruises and injuries from falls.
Special care:
Pregnant women should use Sanqi with caution.
Salvia miltiorrhiza 10g, soft-shelled turtle 200g, Ophiopogon japonicus 6g, ginger 2 slices, yellow wine 4g and refined salt 2g.
1. Cut the turtle into pieces, soak it in water, wash the blood, and put it in the pot.
2. Wash the medicinal materials, pour them into the cup together with ginger slices, yellow wine and broth, cover them, steam them in a cage for 2 hours, and season with refined salt.
Celebrity chef's advice:
2. Codonopsis pilosula should not be used with Veratrum nigrum.
Nutrition rack:
Turtle is a precious economic animal, which has the functions of nourishing yin and clearing away heat, calming the liver and benefiting qi, treating anemia, tonifying deficiency and making skin ruddy and shiny. It has high medicinal and dietetic value, high protein content and rich nutrition, and can be used as medicine in various parts of the body. Supplemented with Radix Salviae Miltiorrhizae and Radix Ophiopogonis, the health care effect of this product is enhanced, and it has good functions of promoting blood circulation, cooling blood, nourishing blood, calming nerves, moistening lung and nourishing yin, benefiting stomach and promoting fluid production.
Suitable for people:
This product has obvious nourishing effect and is suitable for all kinds of people, especially women with liver and kidney deficiency and weak constitution.
Special care:
1, patients with liver disease should not eat soft-shelled turtle,
2. Eating too much soft-shelled turtle will affect digestive function and even cause vomiting and diarrhea.
6 grams of Semen Platycladi, 5 grams of Ginseng, Radix Ophiopogonis and Radix Salviae Miltiorrhizae, 200 grams of pig heart, 2 slices of ginger, 4 grams of yellow wine and 3 grams of refined salt.
1. Cut the pig's heart into two pieces, wash off the blood stasis in the middle, soak it, wash the blood and put it into the pot.
2. Wash the medicinal materials, pour them into the cup with ginger slices, yellow wine and broth, cover them, steam them in a cage for 40 minutes, and season with refined salt.
Celebrity chef's advice:
2. Soak Ophiopogon japonicus in cold water before cooking.
Nutrition rack:
Pig heart, the main ingredient of this product, contains many nutrients, among which ginseng has the functions of invigorating qi and spleen, benefiting lung and promoting fluid production, calming the nerves and calming the mind. Ophiopogon japonicus and ginseng can better moisten the lungs and nourish yin, and can be used for dry cough and phlegm. Salvia miltiorrhiza can promote blood circulation, cool blood, nourish blood and soothe the nerves; Baiziren nourishes the heart and calms the nerves, stops sweating and moistens the intestines. Used for insomnia due to yin deficiency, palpitation, night sweats, intestinal dryness and constipation. The synergistic effect of the main components and medicinal materials further enhances the nutrition and nourishing effects of the product.
Suitable for people:
Can be used for insomnia due to physical weakness, palpitation, night sweats due to yin deficiency, constipation due to intestinal dryness, dry cough and phlegm retention.