The height of the big crock for making "crock simmer soup" is about 1? 3 meters, made of coarse pottery. There is a circular iron cylinder at the bottom of the cylinder, which can hold charcoal for burning fire. There are three layers of iron frames in the cylinder, which can hold about 30 small cylinders. The top of the cylinder has an iron cover, which can be opened at any time. Charcoal and crock are put in from the top with iron clips. The small crock for soup is about18cm high and 20cm in diameter. It has a small handle, which can be held by hand and served on the table. In addition, there is a small cover with a small hole on it, which is used to exhaust excess heat when stewing soup.
When simmering soup, you need to clean all kinds of raw materials and put them in a small crock, then add seasoning and water? It is best to use pure water, cover it, put the crock into the iron frame in the crock jar, light charcoal, simmer the soup for 8 ~ 12 hours, and take it out.
There are many kinds of materials for making "crock simmer soup", including chicken, duck, beef, pork, seafood, game, bamboo shoots, fungi, bean products and vegetables. When making "crock simmer soup", we should also pay attention to the following points:
1? Generally, only clear water or purified water is mixed in the crock, but the fresh soup made by hanging can't be used. Its purpose is to ensure the original flavor of simmered soup with different tastes.
2? Before you cover the jar, you need to seal the jar mouth with a piece of aluminum foil paper, and then cover it to ensure that the jar is well sealed.
3? The simmering time should be determined according to the different properties of different raw materials. Generally, the simmering of raw materials is limited to 8 hours, while the old and tough raw materials such as beef, native chicken and old duck need to be simmered for 10 ~ 12 hours.
4? Firepower is different in different positions in the big tile jar, so pay attention to the reasonable collocation of big fire and small fire when simmering. Generally, the soup in a crock is cooked with high fire first, and then boiled with low fire.
5? After a pot of soup has been stewed for about 4 to 5 hours, it is necessary to "turn over", that is, change the position of the crock to prevent it from being stewed dry because it is close to the position with strong firepower.
Here are some specific methods of making "crock simmer soup" for your reference.
Braised ribs with mung bean and laver
Ingredients: ribs 500g mung bean 100g laver 50g mussel 25g ginger slices 10g onion 30g refined salt, pepper, cooking wine, monosodium glutamate and purified water.
Method:
1? Wash the ribs and cut them into 5 cm long sections; Wash mung beans; Wash and soak laver and mussel.
2? Put ribs, mung beans, laver, mussels, ginger slices and shallots in a crock, add refined salt, pepper, cooking wine and monosodium glutamate, add purified water, cover and simmer in the crock for about 8 hours.
Features: the soup is clear and delicious, clearing away heat and toxic materials.
Stewed chicken with ginkgo bean curd.
Ingredients: Chicken 600g Ginkgo biloba 150g yuba 100g ginger slices 10g onion 30g salt, pepper, cooking wine, monosodium glutamate and purified water.
Method:
1? Wash chicken and cut into pieces; Ginkgo biloba is shelled and pitted; After the yuba is soaked, cut it into sections.
2? Put chicken, ginkgo biloba, yuba, ginger slices and scallion in a crock, add refined salt, pepper, cooking wine and monosodium glutamate, add purified water, cover and simmer in the crock for about 12 hour.
Features: The soup is rich and fresh, smooth and dry.
Cordyceps sinensis old duck
Ingredients: 600 grams of old duck, 0/00g of lean pork, 0/0g of chicken oil, 75g of ginger, 0/0g of scallion, 30g of refined salt, pepper, carved wine, monosodium glutamate and purified water.
Method:
1? Wash the old duck, cut into pieces, soak it in boiling water and take it out; Cut the lean pork into pieces and soak it in a boiling water pot.
2? Heat a wok, add chicken oil, stir-fry ginger slices and shallots, stir-fry duck pieces, cook carved wine, put the wok in a crock, add Cordyceps and lean pork, add salt, pepper and monosodium glutamate, add purified water, cover and simmer in a crock for about 12 hour.
Features: the soup is clear and rotten, nourishing the lungs and benefiting the kidneys.
Zhu Zhu mushroom snake soup
Ingredients: cauliflower snake 600g, ham 50g, water-soaked mushroom 30g, ginger slice150g, onion10g, chicken oil 30g, refined salt 75g, pepper, cooking wine, monosodium glutamate and purified water.
Method:
1? Cauliflower snake, cut into 6 cm long sections; Wash the column; Sliced ham and mushrooms.
2? Heat a wok, add chicken oil, saute ginger slices and shallots, saute snake sections, cook wine, turn the wok into a crock, add columns, ham and mushrooms, add salt, pepper and monosodium glutamate, add purified water, cover it, and simmer in a crock for about 12 hour.
Features: clearing heat and promoting diuresis, relaxing muscles and tendons and activating collaterals.
Braised beef with dried bamboo shoots?
Ingredients: Niu Niu veal 500g, yam15g, Lycium barbarum 6g, longan pulp 6g, Tianmushan dried bamboo shoots150g, chicken oil 30g, salt 75g, pepper, cooking wine, monosodium glutamate and purified water.
Method:
1? Cattle? Wash, blanch in boiling water pot for about 3 minutes, remove and cut into pieces; Soak dried bamboo shoots in warm water and cut into strips.
2? Put the wok on the fire, add chicken oil to heat it up, add ginger slices and shallots and stir-fry until fragrant, then pour in beef. Stir-fry, cook cooking wine, pour into a crock, add dried bamboo shoots, yam, wolfberry fruit and longan pulp, add refined salt, pepper and monosodium glutamate, add purified water, cover the lid, and simmer in the crock for about 12 hour.
Features: the bamboo shoots are crispy and rotten, and the soup is fresh and mellow.
Method for making meat pie soup
Ingredients: lean meat, water
Ingredients: eggs, longan, cuttlefish, etc. You can have nothing as you like.
Seasoning: salt, monosodium glutamate (in fact, you don't need this thing for a good soup), and raw flour.
Exercise:
1. Chop lean meat (I prefer to chop it with a traditional knife, and I always find it disgusting to twist it with a meat grinder, so I can master the fineness of chopping according to my personal preference), and mix in a proper amount of salt and raw flour. The amount of raw flour controls the smoothness of patties, and how much raw flour is put in the meat depends on personal experience. I used to like the smooth taste, so I put more raw flour in cooking at home. It doesn't matter now, as long as the meat is not old. Because of personal preference and other subjective and objective reasons, I have to find out this amount by myself ... My mother was accused by some idiot of using egg white instead of raw flour, and the result was naturally a failure. Stewing is not the same as frying, although the meat dipped in egg white will be smoother when frying. But the state and cooking method of meat here are different, so it is impossible to copy it mechanically.
2. Take out the container. If it is a crock, knead the mixed minced meat into a ball and put it in the jar. If it is a container with a large opening, such as a big bowl, press the minced meat at the bottom of the bowl and spread it to an acceptable thickness. If it is a sand bowl with the same thickness from top to bottom, it depends on whether you like meatballs or patties.
3. Add the right amount of cold water. If you want to eat longan meat pie or cuttlefish meat pie, you can add dried longan or cuttlefish at this time. Personally, I suggest not to put one more ingredient. It would be strange to put longan and cuttlefish at the same time. ...
4. Steam in water. If you want to eat omelet soup, when the water boils, beat in the eggs. If the container used is a crock, you can beat the eggs before and after adding water.
5. Cooking and seasoning.
6. eat.
note:
1. You can also use some lily and fritillary bulb as ingredients to achieve some special effects. No ginseng, right? Is it called strange meat pie soup?
2. Meat is not necessarily lean. Put the right amount of fat into it and the meat will be tender and smooth.
I have seen soup shops add soup after the meat is steamed. First, it may be faster. Second, control the taste of soup from the beginning. We don't recommend it ourselves. First, trouble. Second, there is not enough communication between soup and meat, and the taste will not be in place.
The practice of Mingjian crock soup
Mingjian crock soup
raw material
Duck, pork belly
working methods
1. The old duck is unhaired, disemboweled, washed and cut into strips 3 cm long and 1 cm wide. 2. Wash the pork tripe, cut it into strips with the same shape as the old duck, soak the pork tripe and the old duck in water for about 10 minute, put the old duck and the pork tripe in a vat, add broth, mineral water, salt, chicken essence, pepper seeds, monosodium glutamate, onion, ginger and rice wine into the vat, and then stew the soup vat.
trait
Duck meat-ducks have high nutritional value. The protein content of the edible part of duck meat is about 16%-25%, which is much higher than that of livestock meat. Mainly duck egg white ... whole duck recipe pork belly-pork belly contains protein, fat, inorganic salts and other substances, which has the effect of tonifying deficiency and strengthening spleen and stomach. The content of protein is twice as high as that of pork ... All pork tripe dishes ... strengthen the body and regulate the spleen and stomach.
Practice of Pot Mushroom Soup
Materials:
Pleurotus eryngii 2 Tricholoma matsutake 10 tender bamboo shoots 2 Agrocybe aegerita, Volvariella volvacea, Flammulina velutipes and Lentinus edodes each with 3 bunches of bee flowers and 500ml of salt.
Exercise:
1. Remove the roots of Agrocybe aegerita and Flammulina velutipes, and wash all the materials. Soak Tricholoma matsutake in water for 20 minutes. Slice Pleurotus eryngii obliquely, cross the end of straw mushroom, thick mushroom and cross the top of small mushroom. The tender bamboo shoots are cut into hob blocks, and the branches and leaves of the bee flowers are separated.
2. Put all the ingredients into a crock or casserole, pour the pine mushroom water into the stew, skim off the floating foam, simmer for about 3 hours on low heat until the soup is reduced by half, remove the bee branches, add appropriate amount of salt, and drop a little sesame oil to serve.
Description:
1, you can also change other varieties of mushrooms, with two main ingredients and the rest just a little.
2. This time, you can use the beef bone soup cooked before, or you can use chicken soup.
3, the bee flower is used to remove the fishy smell of mushrooms, so you can change some cooking wine if you have nothing to do.
4. Cook slowly on low heat to make the soup clear and reduce foam.
The practice and making method of simmering soup in crock introduced the cuisine and its effect in detail: delicious porridge soup.
Making materials of crock simmer soup:
Ingredients: appropriate amount of Sydney and minced meat.
The practice of simmering soup in crock;
Peel Sydney and cut into pieces; Chop the lean meat into paste, add a little leavening powder, and knead it into balls the size of walnuts. Put it in a big crock at eight or nine in the morning and simmer it with charcoal fire. After three or four hours, you can eat whatever you want.
Folk crock soup
1. Agrocybe aegerita chicken soup:
Raw materials: dried Agrocybe aegerita 75g, native chicken 1, Lycium barbarum 15g, Radix Angelicae Dahuricae 10g, Radix Codonopsis 15g, 3 shallots, 9g ginger slices, Radix Adenophorae 15g, and yellow rice wine 100g.
Production: Soak Agrocybe aegerita in warm water and wash it, slaughter and clean the native chicken, chop it up, scald it with boiling water for 1-2 minutes and then take it out. After taking it out, put it into three tanks evenly, put all the ingredients into the tanks evenly, add 80% water, cover it with tin foil and seal it, and put it into the furnace or tank for 5-6 hours.
2. Huangli pork knuckle soup
Raw materials: 60g of soybean, 600g of pig's trotters, 2g of angelica dahurica, 3g of codonopsis pilosula, 5g of Sophora japonica, 5g of licorice 1g, 4g of onion 1g, 4g of ginger, 40g of yellow rice wine, and appropriate amount of salt, monosodium glutamate, machine essence and pepper.
Production: Soak soybeans in warm water for 3-4 hours, clean pig's trotters and chop them into 2.5 cm square hairs, scald them in boiling water for 3-4 minutes, take them out and put them in a crock, add 80% water, seal them with tin foil, cover them, and put them in a furnace or jar for 5-6 hours.
3. horseshoe pig lung soup
Raw materials: 20 horseshoes, 300g pig lung, ginger 10g, onion 15g, 5g refined salt, 2g monosodium glutamate and a proper amount of soup. 2 grams of angelica dahurica, 20 grams of yellow wine, 3 grams of adenophora root and 3 grams of kaempferia kaempferia.
Production: Wash the horseshoe for later use, put the throat of the pig's lung on the faucet and pour clear water to make the pig's lung swell with water, repeatedly squeeze out the blood water by hand until the pig's lung turns white, then cut the pig's lung into pieces, boil it in boiling water for 5 minutes, take it out, and put the lung block, horseshoe and all ingredients into a tile-reversing furnace or cylinder for 2-3 hours.
4. Pork belly old duck soup
Raw materials: pork tripe 1, old duck 1, angelica dahurica10g, codonopsis pilosula15g, Sophora japonica15g, rhizoma kaempferiae10g, 3 green onions and ginger slices/kloc-0g.
Production: Soak the pork belly in boiling water, take out a layer of gastric acid from the surface of the pot and rinse it clean, then slaughter the old duck, remove the belly and rinse it clean, then chop the pork belly and the old duck, put them in boiling water for 2-3 minutes, put them in three tanks on average, put the above ingredients in the tanks on average, add 80% water, and put them in the furnace or cook them on slow fire for 5-6 hours.
5. Huaren Tendon Decoction
Raw materials: 50g of peanut kernel, 50g of trotter tendon 1g, 2g of angelica dahurica, 3g of radix adenophorae, 20g of refined salt, 20g of onion, 5g of ginger, 0g of pepper 1g and a proper amount of chicken essence.
Production: Soak the peanut kernel for 2 hours, remove impurities and moldy particles, peel and drain water for later use, tie the onion and mash the ginger for later use, put the tendon in a pot, add a proper amount of water, steam it in a drawer, take it out, soak it in cold water for 2 hours, peel off the outer fascia, clean it, cut it into long sections, and mix the cut tendon with onion, ginger, salt, cooking wine and the above ingredients.
Step 6 stew beef soup
Ingredients: beef 500g, onion 1 5g, ginger slice 1 0g, refined salt 5g, monosodium glutamate 4g, cooking wine 30g, angelica dahurica1g, kaempferia kaempferia 2g and pepper1g.
Production: Wash the beef, cut it into small squares, put it in a crock, add appropriate amount of water and put it on high fire. After the soup is boiled, skim the foam, add the ingredients and put it in the furnace or jar for 2-3 hours.
7. Taro fish belly soup:
Raw materials: 500g taro, 200g mullet, pork tripe 1, 3 shallots, ginger 12 slices, salt, monosodium glutamate, chicken essence, pepper, 5g licorice, Sophora japonica 10g, kaempferia kaempferia 10g, dried tangerine peel/kloc.
Production: peel taro and cut into pieces, soak fish in warm water for 30 minutes, blanch pork belly with boiling water, remove a layer of gastric acid on the surface, then rinse and cut into pieces. Boil taro, fish and belly in boiling water for 2-3 minutes. Take it out, put it into three tanks evenly, add all the above ingredients, add clean water, seal it with tin foil, cover it, and put it into a furnace or tank for baking.
8. Duck soup
Raw materials: 250g of clean duck meat, clean duck gizzard and duck liver 1 pair, 50g of boiled lard, 2g of cooking wine 1 0g, 2g of monosodium glutamate, 5g of salt, 0g of pepper powder15g of onion15g of ginger.
Production: Wash the duck meat and cut it into pieces, cut the duck gizzard into 4 pieces, cut it into pieces with scallion, and beat it evenly with a knife. Heat the wok with lard, add the duck gizzard, liver, scallion and ginger and stir-fry for 5 minutes. When the duck meat is golden, cook the wine.
9.wolfberry and pigeon soup
Materials: 2 young pigeons, 40g Lycium barbarum, 5g Codonopsis pilosula, 5g salt, 8g sugar, cooking wine 10g onion 1g ginger, 2g pepper 1g monosodium glutamate.
Production: Slaughter the pigeon, unhairing it, cutting it into 4 pieces (feet, neck, head and waist), then boiling it in a boiling water pot for a while, taking out the washed blood foam, sealing Lycium barbarum, Codonopsis pilosula, salt, monosodium glutamate, sugar, cooking wine and pepper with tin foil, covering the stove or jar, and stewing for 2-3 hours.
10. Chestnut ribs soup
Ingredients: 300g of ribs, 200g of chestnuts, 4g of refined salt, 2g of monosodium glutamate, 4g of cooking wine, angelica dahurica 1 g, kaempferia kaempferia 1 g, pepper 1 g, sliced onion and ginger for eating.
Production: Wash the ribs, blanch them with boiling water, take them out for later use, peel chestnuts, chop them into small pieces, put them in a crock, add the above ingredients, add 80% water, seal them with tin foil, cover them, and put them in a furnace or jar for 3-4 hours.
References:
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