Seasoning required:
American Chef's Chicken Powder, Jin Tuo Shroud Fresh Element, Weidamei Seafood Soy Sauce, Jinbiao Soy Sauce, Jintuoshou Abalone Element, Lee Kum Kee Old Oyster Sauce, Ethyl Malt Powder, Dried Fish (Broken), Scarlet Pigment, Lemon Yellow.
Detailed method of abalone juice:
Wash the old hen, cut it in half, blanch it, drain it, put it in the pot with abalone, and cover it with proper amount of purified water. Cook abalone with low fire until it sticks to the body, remove the remaining soup from the pot and put it in a sealed container for natural cooling. When you use it, add some seasoning such as edible salt to taste.
Soup ingredients: old duck 1300g, live old hen 1250g, pig's trotters 1400g, pig's keel 1200g, skin 700g, Jinhua ham 450g, scallops 140g, etc.
Vegetable raw materials: coriander 240g, onion 240g, Redmi10g, carrot 320g, shallot130g, coriander root140g, and dried ginger 65g.
Seasoning: Arnebia euchroma 10g, rock sugar 10g, chicken rice soy sauce 120g, Guangdong rice wine 120g, South China abalone juice 2 10g, Lee Kum Kee Laocun oyster sauce 150g and delicious soy sauce/kloc.
Making:
1. First, slaughter and clean the live ducks and chickens, chop them into cubes weighing about 50g with a kitchen knife, wash the blood and soak them in running water for 10 minute. After the pot is boiled, pour them into cold water and blanch them with strong fire for 10 minute, then take them out and wash them with clean water. Blanch trotters, pig keel and pig skin in boiling water for 5 minutes. Rinse it after taking it out and dry it for later use.
2. Pour 30kg purified water into a stainless steel barrel, add the blanched raw materials, add scallops and dried seaweed, and boil for 5 hours with low heat. Finally, put the minced chicken into low fire 15min, and take it out, so that all impurities and oil slick in the soup can be sucked out.
3. Put the vegetable materials (onion, celery, shallot, parsley root, carrot and dried ginger) into a boiling water pot and cook for 12 minutes. Put the soup into a container, and add Redmi, Arnebia euchroma, crystal sugar, chicken rice soy sauce, Guangdong rice wine, abalone juice, Lee Kum Kee old village oyster sauce, delicious soy sauce, Thai fish sauce and American chef chicken powder.
4. Put the container on the pot stove and boil it with low fire, skim off the floating foam and seal it with a layer of salad oil. Sealed and stored in the fresh-keeping refrigerator at MINUS 5℃, ready to use.
This abalone juice is characterized by bright orange, rich and delicious taste.
Production key:
1. Slaughtered old chickens and ducks must be cooked in cold water, so that the cooked soup can be more delicious.
2. In the last step of boiling soup, add chicken paste to effectively remove impurities and oil slick.