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Stew practice:

Stew seems simple, in fact, pay attention to a lot of points, divided into two kinds of not water and water stew. Not separated from the water stew method is to put the raw materials in a pottery vessel, add water (water portion is generally slightly more than the raw materials, such as a catty of raw materials can be added to a catty and a half to two pounds of water), cover, directly on the fire cooking. Cooking, first boil with high heat, skim off the foam, and then move to the micro-fire stew until crispy. Stewing time, according to the nature of the ingredients can be determined.

Stewing in water will be placed in a porcelain or ceramic bowl, sealed with paper, the bowl will be placed in a pot of water (the pot of water below the mouth of the bowl to the degree that the boiling water does not splash out), tightly cover the pot. Burn with high heat. Be sure to keep the pot of water constantly boiling, about three hours or so can be stewed. This stewing method can make the fresh flavor of the raw materials is not easy to lose, the dishes made of fresh flavor, soup clear.

Stewing is a very delicate technique, the requirements are very strict, there is no quite deep technical foundation of the chef, is not good. For example, although there is no special restriction on the selection of materials, but it is best to muscle tissue is relatively coarse and old, can withstand a long time heating of the fresh material shall prevail, and to the large block, the whole material is appropriate.

The executive chef of the first mouthful of soup, Wu Baiming told reporters some stew TIPS:

●TIPS1: many people in the raw materials into the container before, have to go through the initial heat treatment, such as in the pot of boiling water "blanch", blanch blood and fishy odor, some regions called the "blanch", "hot", "bubble" and "out of water", "flying water "and so on. Wu Baiming after years of summary found that after "flying water" materials, no matter how long the pot, the flavor is always lacking, so the soup soup soup all do not "flying water".

●TIPS2: It is worth noting that, throughout the heating process, the water surface is always kept boiling, so that the heat of the water is constantly transmitted to the raw materials through the container to promote the decomposition of the raw material muscle tissue, overflowing with fresh flavor. In order to ensure that the water boiling, must be burned with high fire. But from the container of raw materials to receive heat, is still indirectly heated, and micro-fire heating role is the same. The heating time of this stewing method is very long, usually around three hours, some up to four hours.

●TIPS3: raw materials into the container, only add to remove the odor of onions, ginger, cooking wine, etc., do not add seasoning, especially can not put savory seasoning, add early, not only affects the decomposition of raw materials crisp, but also affects the taste. Generally is stewed crisp out of the pot, then add salt, so as to maintain the quality of crisp, flavor mellow, soup clear, fresh.