1, stew without water:
Stewing without water means scalding raw materials in boiling water to remove blood stains and fishy smell, then putting them into a pottery vessel, adding condiments such as onion, ginger, wine and water (the amount of water added is generally a little more than that of raw materials, for example, one and a half to two kilograms of water can be added to one kilogram of raw materials), covering them and steaming them directly on the fire. When steaming, first boil it with high heat, skim off the foam, and then simmer it on low heat until it is crisp and rotten. The stewing time can depend on the nature of the raw materials, generally about two or three hours.
2. Water-proof stewing:
Water-proof stewing method is to scald raw materials in boiling water to remove fishy smell, then put them into porcelain and pottery bowls, add condiments 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 mouth of the pot, and the boiling water should not be immersed), and cover the pot tightly to prevent air leakage, so as to make the water in the pot boil continuously with high fire, and stew it in about three hours.
Cheats 1: blanch twice, one cold and one hot.
The raw materials must be fully blanched before cooking. Only in this way can the stewed soup not be turbid, smelly, clear and fragrant. But what is sufficient drowning? Many chefs are not necessarily clear.
I have traveled all over the years, and I have seen that when many chefs blanch raw materials, they all boil in boiling water. When raw materials encounter high temperature instantly, the protein on the surface solidifies rapidly, so blood can't flow out at all, and the boiled soup will naturally not be delicious or clear enough. Some chefs also use the method of boiling raw materials in cold water, 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: boiling soup and hot meat
Many cooks put the raw materials into a 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, and then put it into a stewing pot together with the steaming meat after blanching, and steam it in a steaming box with sufficient gas.
Secret trick 3: seven parts of meat and three parts of bone
Stewed soup is not all about lean meat. Generally, we will mix meat and bones in a ratio of 7:3. Meat mainly increases the flavor of soup, while bones can increase the flavor of soup.
Tip 4: Dried tangerine peel and rock sugar are essential.
In the past, we only added salt, ginger slices, white pepper granules and wine to the stew, but now the quality and fresh flavor of the raw materials are far from what they used to be, so we improved them when seasoning, adding rock sugar and dried tangerine peel.
Tip 5: Yellow rice wine with red meat and rice wine with white meat
This principle is similar to that of foreigners cooking. Generally, if you use lean pork and beef in your stew, you should choose yellow wine. If you are cooking white meat such as chicken and seafood, then you should choose Guangdong rice wine.
Tip 6: Stew soup for 5 hours.
In the past, when we made Cantonese-style soup, there was a saying of "three stews and four stews", that is, the old fire soup was generally controlled in three hours, and the water-proof stew soup was generally controlled in four hours. However, the fiber of raw materials now is thicker than before. If we follow the previous time requirements, I am afraid that the umami flavor of raw materials will not be fully released, so now we have a new saying, that is, "four stews and five stews".
Tip 7: Instant soup is not advisable.
Stewing soup takes a long time. 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 guests order a dish, then mix it according to the ingredients, add the universal soup and stew 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 stewing in water, and the requirements for sealing paper are also very high. We in Guangdong like to use jade buckle paper. This paper has thick fibers, but the sealing effect is very good. It can be bought in the painting and calligraphy market.
Tip 9: Equipped with a special steamer
The stew is most afraid of running out of gas. When making stew, some hotels heat it together with other steamed dishes, so the steamer always has to be opened and closed, which will affect the quality of stew. Therefore, it is suggested that you use a special steamer to make stew soup to minimize the loss of hot air.
Method:
1, pork chop into small pieces, blanch, wash the blood, and put it in the pot.
2. Soak the dried mussels in soft water and wash them, then pour them into the cup together with the washed prepared Polygonum Multiflori Radix, ginger slices, yellow wine and clear soup, cover them, steam them in a cage for 1.5 hours, and season them with refined salt.
Celebrity chef's advice:
2. When the leaves wither in autumn and winter, dig, cut off both ends, wash, cut into thick slices, and dry, which is called raw Polygonum multiflorum Thunb. Then mix well with black bean juice, steam it until it is brown inside and outside, and dry it in the sun, which is called making Polygonum multiflorum Thunb.
Nutrition stand:
Pork chops, a raw material for livestock, and mussels, a raw material for seafood, which are rich in nutrition and contain many vitamins and trace elements such as taurine, calcium, phosphorus, iron and zinc, are selected for this product. The combination of the two, supplemented by Polygonum multiflorum Thunb, 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 the body and is suitable for all ages. Is 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, so obese people and those with high blood lipids should not eat more.
Method:
1, clean pig's trotters, cut into pieces, soak them in water, wash the blood, and put them in the bowl.
2. Soak the black beans in warm water until soft, and inject them into the 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 to make protein in pig's trotters and calcium in black beans easily absorbed and utilized by human body, and it can also eliminate greasy and increase the flavor of pig's trotters.
Nutrition stand:
Polygonum multiflorum Thunb has obvious effects of nourishing liver and kidney, nourishing yin, and the kidney and strengthening body of black beans. When they are stewed with pig's trotters, they can nourish liver and kidney, nourish blood, promote fluid production, promote blood circulation and diuresis, dredge collaterals, increase milk, lubricate skin and strengthen waist and legs.
Special care:
1, if used as a breast-feeding diet, you should put less salt and no monosodium glutamate.
2. It is not advisable to eat trotters when eating too late for dinner or before going to bed, so as not to increase blood viscosity.
3. Due to the high fat content of pig's trotters, elderly people with weakened gastrointestinal digestive function cannot eat too much at a time.
4. Patients with liver diseases, arteriosclerosis and hypertension should eat less or not.
200g of foie gras, 5g of semen astragali Complanati, 2g of fructus Lycii, 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 the pot.
2. Wash the medicinal materials, inject them into the cup together with ginger slices, yellow wine, chicken essence and broth, cover them, steam them in a cage for 30 minutes, and season with refined salt.
Celebrity chef's advice:
2, the goose liver is not easy to boil, and the time is not easy to be too long, so as not to cook the goose liver.
Nutrition stand:
Fatty goose liver has a high fat content, and saturated fatty acids and unsaturated fats exist, among which unsaturated fatty acids are easily absorbed and utilized by human body, which has the functions of reducing blood lipid and preventing thrombosis. Goose liver has a particularly attractive fragrance when heated, and it will melt in the mouth when eaten. With the help of Lycium barbarum and Astragalus complanatus, the tonic effects of improving eyesight, replenishing essence, nourishing liver and kidney and enhancing immunity are enhanced.
Suitable for people:
Moderate tonic is suitable for all kinds of people.
Special care:
Goose liver is a high cholesterol food, so it is not suitable to eat 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 broth.
1, the old hen is cut into pieces, soaked in water, washed with blood, and put into the pot.
2. Wash the medicinal materials, inject them into the cup together with ginger slices, yellow wine, chicken essence and chicken broth, cover them, steam them in a cage for 2.5 hours, and season with refined salt.
Celebrity chef's advice:
Notoginseng, also known as Tianqi, is a commonly used Chinese herbal medicine, and commonly used aliases include Chinese lacquer, ginseng and Tianqi. Oral administration of Tianqi should be made according to the condition: raw Tianqi should be taken to disperse blood, stop bleeding and relieve pain; Tonifying the blood and strengthening the body will take cooked Tianqi. The preparation method of cooked Panax notoginseng is to cut raw Panax notoginseng into pieces, soak it in salt water, dry it in the sun and grind it into fine powder. Some people put raw Panax notoginseng in a small bowl, and the bowl is filled with clear water. The amount of water is such that Panax notoginseng can be sucked dry, then steamed and sliced, fried into yellow, crisp but not burnt, and then ground into powder to mature Panax notoginseng.
Nutrition stand:
Lycium barbarum L. is a Yin-nourishing medicinal material, which can be used to nourish liver and kidney, benefit eyesight, and have the effects of lowering 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 tissue regeneration.
Suitable for people:
It can be used for diarrhea due to spleen deficiency, deficiency of lung and kidney, asthma and weakness, and is especially suitable for postpartum women. It can also be used for various stasis pains and traumatic injuries.
Special care:
Pregnant women should use Sanqi with caution.
Salvia miltiorrhiza10g, turtle 200g, Ophiopogon japonicus 6g, ginger 2g, 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, inject 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 stand:
Turtle is a precious economic animal, which has the effects of nourishing yin and clearing heat, calming the liver and benefiting qi, treating anemia, tonifying deficiency, making skin ruddy and shiny, etc. It has high medicinal and dietetic value, high protein content and rich nutrition, and can be used as medicine in all parts of the body. Supplemented with Radix Salviae Miltiorrhizae and Radix Ophiopogonis, the health care efficacy of this product is enhanced, and it has better 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 who are weak due to deficiency of liver and kidney.
Special care:
1, patients with liver disease should not eat soft-shelled turtle,
2. Eating too many soft-shelled turtles will affect the 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 in the middle, wash the blood after soaking and put it into 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 40 minutes, and season with refined salt.
Celebrity chef's advice:
2. Soak Ophiopogon japonicus in cold water before cooking.
Nutrition stand:
Pig heart, the main ingredient of this product, contains many nutrients, among which ginseng has the functions of invigorating qi, invigorating spleen, benefiting lung, promoting fluid production and calming the nerves. Ophiopogon japonicus and ginseng can better play the role of moistening lung and nourishing yin, and can be used for dry cough and phlegm. Salvia miltiorrhiza can promote blood circulation, cool blood, nourish blood and soothe the nerves; Semen Platycladi nourishes the heart, calms the nerves, stops sweating and moistens the intestines. It is used for insomnia, palpitation, night sweats due to yin deficiency, dry intestines and constipation. The synergistic effect of the main ingredients and medicinal materials further enhances the nutritional and nourishing effects of this product.
Suitable for people:
It can be used for insomnia due to asthenia, palpitation, night sweats due to yin deficiency, constipation due to dry intestine, dry cough and sticky phlegm.