manufacturing method
Exercise 1
food
Chinese cabbage 10 kg (only tender parts of Chinese cabbage are used for each tree), old hen 2500g, ham hoof 200g, ribs 500g, scallop 300g, skinless lean chicken breast 700g, whole lean pork 300g, salt10g, cooking wine10g.
step
1. Cook the clear water broth first. Can an old hen? Ok, wash it; Soak scallops, blanch them in different boiling water pots together with washed ham hooves and ribs, remove blood and impurities, take them out and wash them, put them in a big soup pot, add water, ginger and onion, add cooking wine after boiling, and simmer for 3 hours on low heat.
2. At the same time, chop the chicken breast and lean pork into paste, add appropriate amount of water and boil it into porridge for later use.
3. After the soup is boiled for 3 hours, separate the soup residue and oil slick with a sieve. Pour the broth into another pot, boil it, add the minced meat, stir well, turn to low heat, wait until it slowly disperses and the minced meat floats, and take out the minced meat with a small colander; Then boil the soup and divide the chicken into two parts as pork; Finally, thoroughly remove the residue and grease in the clear soup. When the soup is fresh and Ming Che is like water, season it with salt.
Divide the soup into two cans. Choose tender Chinese cabbage, put it into a pot of stock, cook it until it is 70% cooked, rinse it with clear water, puncture it repeatedly with a fine silver needle, put it into a colander, and pour it from top to bottom with the original soup until the Chinese cabbage is cooked.
5. Put the cabbage in the bottom of the bowl, cook another pot of stock and scoop it into the bowl.
food
Chinese cabbage, chicken soup, medlar, leek, salt.
step
1. Wash the cabbage.
2. prepare ingredients such as medlar and chives to make broth.
3. Boil the water, cool the cold water and remove the water. Blanch with boiling water, cool with cold water, remove and drain.
4. Code into the soup bowl, pour the chicken soup, sprinkle with medlar, and steam in the pressure cooker for 5 to 6 minutes.
5. Take the pot, sprinkle with chopped green onion and serve.
Exercise 3
food
Chinese cabbage 10 kg, old hen 2500g, salt15g, monosodium glutamate15g, cooking wine10g, a little pepper, 50g onion and 5g ginger.
step
1, it takes two pots and two fires to make soup. A pot of broth, the temperature in the pot is about seventy or eighty degrees; Put a net leak on the pot and keep it warm with slow fire.
2. Select a Chinese cabbage, then remove the outer two layers, soak the cabbage roots in the prepared soup to soften the outer stems, then gently peel off 4 or 5 pieces to keep the roots from breaking, put them flat on the net, and repeatedly puncture the cabbage with a fine silver needle.
3. Pour the soup on the cabbage with a spoon. When the soup is almost finished, change the pot and continue until the outermost stalk is completely soft. You can put the cabbage in a container and then slowly pour in the fresh broth.
Exercise 4
food
Chinese cabbage heart, free-range grass old hen, pig's trotters, pig bones, yellow wine, salt, chicken essence, ginger, leek and white pepper.
step
1. Make soup first: wash the old hen after boiling water, wash the trotters and bones after cold water, add water, yellow wine and onion ginger to the pot, boil over high fire, skim off the floating foam, and cook over low heat for about 3 hours; Chop lean meat and chicken breast, add yellow wine and a little water and mix well; After the soup is boiled, take out the old hen, trotters and bones, put minced meat and chicken into the soup and stir with a spoon. This is a medium fire. When the pork and chicken float on the foam, clean it with a spoon, then turn off the fire and filter it with gauze, which is the high-grade clear soup.
2. Put the cabbage heart in boiling water, cool it in cold boiling water, take it out, put it on a clean chopping board along the line, trim it with a knife and put it in a soup bowl.
3. Put the casserole on a big fire, add clear soup, add yellow wine, white pepper and salt, boil, skim off the floating foam, pour it into a soup bowl filled with cabbage heart, steam for half an hour, and add chicken essence when taking it out.