Stewing is done by placing the ingredients into a ceramic container with a lid, then placing the container into a pot of water (with the water level below the mouth of the container), covering the pot with a lid, and heating the ingredients over a long period of time over a gentle flame to cook the ingredients. Putian generally uses clear stew. The dishes keep the original color of the raw materials, the soup is clear, the broth is delicious and the meat is crispy. Suitable for soup dishes.
How to use water stew:
1. Put the ingredients and soup into the porcelain or ceramic stew pot, seal the mouth of the stew pot
2. Then put the stew pot into a pot with the right amount of water, the water in the pot is slightly lower than the mouth of the pot, and then put the lid on the pot.
3. After heating the water in the pot to keep boiling, with boiling water to cook the stew pot, generally need to stew for about three hours.
4. This stewing method because the ingredients in the cooking process sealed better, the cup will maintain a certain temperature and pressure, protein and other fresh substances easy to dissolve, less aroma dispersion, can maintain the original flavor of the ingredients. Because the ingredients are confined to the small space of the stew pot can not be rolled, so the soup is clear, especially suitable for clear soup stew.
The difference between the waterproof method and the waterproof method is that you don't need to use a stewing pot to put the ingredients and soup directly into the pot, usually using a casserole dish, and the other procedures are basically the same as the waterproof stew. This method is not affected by the volume of the stew pot, you can stew large ingredients, you can stew a large pot at a time, you can feast, is the most common stewing method in the northern region, especially suitable for thick soup and red soup dishes.
Recipes recommended for stewing in water:
Chicken Cake Stewed in Water
Main Ingredients: eggs, salt, water, oil, chopped scallions
Production Procedure
1, a fresh egg. Crack into a bowl, use a whisk to disperse, add a very small amount of salt
Mix well, this time the egg will be thinner and yellower than before.
2, now add water. Preferably lukewarm water. Cold water is not very good, hot water is even worse, once rushed in, it will become egg flowers.
3, add a small amount of oyster sauce in the water and mix it into the egg mixture. Then add a small amount of lard.
4, boil a pot of water, put on the steam compartment. After the water must be open, and then put the egg on the steam compartment, and then open a small fire, the lid must leave a gap, do not cover the tight. This way, the steamed egg custard will never have honeycomb eyes, and the texture will not be old.
About 10-15 minutes, the egg custard should be almost ready. Sprinkle some chopped green onion (you can also add meat flavor if you like) and a few drops of soy sauce on top and enjoy!
Attention to a few points, will be steamed out of the delicious egg custard:
1. The ratio of egg and water is about 1:2;
2. To add warm water and with the egg mixture well stirred;
3. Add sesame oil, salt, chicken broth, green onion and other seasonings a little stir.
The above is the use of water stew instructions and the use of precautions, if you want to do the food quickly try to do to yourself and your family to eat it.