Add the following seasonings in turn:
Monosodium glutamate 0. 5 grams
Salt 0. 2 grams
Sugar 0. 3 grams
Oyster sauce 0. 2 grams
Carved 0. 3 grams
Soy sauce 0 2 grams
Fish sauce 0. 1 g
Use raw flour 0. 5 g thickener
Add soy sauce 0. 4 grams
Sesame oil 0. 1 g
5 pour it on abalone.
Abalone juice, also known as abalone juice, is the original juice obtained when abalone is cooked (some are cooked with abalone specially, but it is rare), and it is made from a variety of fresh raw materials after a long period of cooking. The finished product has the characteristics of dark brown color, oily and refreshing taste, delicious taste and rich aroma. At present, abalone juice has been sold on the market, but the price is more expensive. For a professional Cantonese restaurant, abalone juice is generally prepared by itself because of its large demand and in order to highlight the flavor characteristics of its own restaurant dishes. The preparation method of abalone juice is introduced as follows:
Ingredients: dried abalone 1500g old chicken 1200g Jinhua ham 750g pigskin 1000g lean pork 2500g chicken feet 500g ginger 150g shallot 200g dried onion 250g carved wine, oyster sauce, crystal sugar, caramel, etc.
Method:
1 Prepare to kill fish and soak it in cold water for two days, then soak it in warm water until it rises slightly, then clean it, use 3000g of two soups, add a little orange-red pigment and powder, and take it out for about two hours; Ham (chopped), lean pork, pigskin, old chicken and chicken feet are washed after flying; Wash ginger and dried onion, pat them to pieces, put them in an oil pan and fry them with leeks until dry, then take them out and put them in a bamboo net.
2. Take an alfalfa to the kitchen. First put the bamboo chopsticks under it, then put the bamboo net basket, then put the ham, lean pork, chicken feet, pigskin and abalone, and then put the remaining two soups. After the fire boils, add oyster sauce, carved wine and appropriate amount of rock sugar, caramel and abalone. Put the abalone juice into a container, cool it, cover it, and store it in the refrigerator for emergencies.
Three ingredients: HD soup 600g, Lee Kum Kee oyster sauce 40g, Qingdao Ruikelai meat sachet 5g, Thai fish sauce 5g, chicken juice 5g, Japanese cooking sauce 5g, edible red pigment 0. 1g, rock sugar 5g, wet starch 10g, chicken powder 4g, refined salt 3g, chef monosodium glutamate 2g and soy sauce 65438+.
Production: put the HD soup in a casserole, add oyster sauce, chicken juice, Rouxiangbao, salt, crystal sugar, chicken powder, monosodium glutamate, boiled juice and fish sauce, boil over low heat, skim the floating foam, color with soy sauce and pigment, thicken with wet starch, and pour the tail oil on the pot.
Features: golden red color, fresh and mellow taste.
Remarks: 1, HD soup is made of raw materials: 50 kg of water, 7.5 kg of hoof 10, 7.5 kg of old hen, 2.5 kg of tenderloin, 5 kg of keel, 0.5 kg of Jinhua ham 1.5 kg of abalone, 500 g of skin 1.5 kg of chicken. Production: 1, scallops and dried shrimps are soaked in 50% hot salad oil for 2 minutes, and then put in a bag with abalone. 2. Soak chicken feet and chicken skin in boiling water for 5 minutes, remove the water control, soak in 50% hot salad oil for 5 minutes, and remove. 3. Cut Jinhua ham into pieces weighing about 100g, soak it in 50% hot salad oil for 5 minutes and take it out. 4, keel, hooves, tenderloin, old hen were cut into pieces weighing 200 grams, simmered in boiling water for 5 minutes and fished out. 5. Put a bamboo mat at the bottom of the stainless steel barrel, put all the raw materials except salad oil to boil, reduce the heat to 16 hour, skim off the floating oil and filter.
2. Raw materials for making tail oil: fresh chicken oil 2.5kg, fresh lard 1kg, coriander 250g, ginger slices 50g, green onion 250g, garlic cloves 100g. Production: Cut fresh chicken oil and fresh lard into 5cm square pieces, simmer in boiling water for 5min, take out and simmer in a pot to form liquid oil, then simmer in clean coriander, ginger slices, green onions and garlic cloves for 30min, and filter.
1. As a heating appliance, the casserole is used to prevent the abalone juice from burning during heating. Through the full gelatinization of oyster powder, the oyster sauce is brighter (because the soup contains a lot of gum, it is easy to burn with a large iron pot).
2. If the heating time is too short and the starch gelatinization is not complete, the soup will be opaque. When collecting starch, dilute it a little, stir it with one hand and drench it with the other.
It shows that premature oil discharge is also a reason for the turbidity of abalone juice. There can't be a drop of oil in abalone soup. Do not pour the oil until the abalone juice is ready.
You can't use fire in the process of harvesting abalone juice, otherwise the abalone juice will bubble and affect the appearance.
Reasons for the poor effect of abalone juice
First: improper selection of materials. Generally, the main ingredients are heated and put into a plate, and then abalone juice is poured in. Therefore, this kind of food, we must first choose the right raw materials. For meat raw materials, we should choose those with less fishy smell and good molding effect, such as goose feet, chicken wings, chicken feet, inch bones, Liaoshen, etc. Vegetables with moderate water content are easy to choose, such as mushrooms, lark mushrooms, broccoli, aloe and dried bamboo shoots. And these raw materials have to be pretreated-simmered in advance.
Second: leakage. All raw materials must be drained with sterilized white towel before being put into the dish after being simmered and heated, otherwise the water and juice of raw materials will overflow after the dish is drenched with juice, diluting the abalone juice drenched on the dish, thus causing sauce hanging.
Third: Abalone juice is not bright and turbid. The turbidity of abalone juice is mainly caused by making soup. When we make abalone soup, we must make sure that the soup is clear as water and can see the bottom clearly. Many chefs choose white thick soup or fresh soup with pigment when beating abalone juice, which is wrong. In addition, the utensils must be very clean when playing abalone juice, and it is best to choose casserole.
Fourth: the food is too cold. If the soup is too cold after serving abalone juice, customers will not feel the fresh fragrance of abalone juice. Therefore, when abalone pickles are served on the table, the tableware must be heated, and a small heated candle should be brought to keep warm.
Raw materials: 5 South African green-edged abalone (weighing about 750g), 5 kg old hen, ribs 1.5kg, Jinhua ham 1kg, pork trotters, chicken feet and scallops 500g, Kaiyang 20g, fish meal 10g, and duck pieces 1kg.
Seasoning: Lee Kum Kee oyster sauce 450g, Haitian soy sauce 200g, Le Jia chicken powder100g, crystal sugar 200g, sliced sugar 50g, concentrated chicken juice10g, fresh soup15kg, longan meat10g, salad oil/0g.
Production: 1, old hen, ribs, duck pieces and pork belly are soaked in 50% salad oil for 5 minutes, and then taken out and put in boiling water 1 minute. 2, ham, trotters, skins, chicken feet, keel into boiling water, simmer for 5 minutes, take out; Put Yaozhu and Kaiyang in boiling water, simmer 1 min, and take out. 3. Take a large casserole with a bamboo mat at the bottom, put the old hen, ham, duck, scallop, abalone, ribs, keel, pork belly, pig's trotters, chicken feet and skin in turn, then add other raw materials and seasonings (except salad oil) to boil, simmer for 20 hours, then take out and filter.
... abalone juice
Materials:
Dried abalone1.500g, old hen1.200g, Jinhua ham 750g, pigskin1.000g, pork tenderloin 3000g, chicken feet 500g, crystal sugar, carved wine, oyster sauce, maltose and chicken powder (appropriate amount).
Ginger 150g, scallion 200g, dried scallion 250g, scallion 150g, broth15kg;
Making:
1) Soak the dried abalone in cold water for 2 days (at least), then soak it in warm water until it rises slightly, wash it, cook it with 300 grams of stock and a little powder for 2 hours, and take it out.
2) Wash ham, tenderloin, pigskin, old hen and chicken feet with clear water, and then mix with ginger and dried onion. Put the crushed shallots and shallots into a (sub-) oil pan and fry them until they are dry and fragrant, then take them out and put them into a bamboo net basket;
3) Take a stainless steel barrel with bamboo chopsticks at the bottom, then put it into a bamboo net, then add ham, tenderloin, old hen, chicken feet, pigskin and abalone, then add the remaining broth, bring it to a boil with strong fire, add oyster sauce, carved wine, crystal sugar, maltose and chicken essence, and cover it with a small cover.
Ingredients: 250g abalone, 50g shark fin, 50g canned Yuntui, 0/00g bamboo sheng/kloc, 200g tender cabbage gall. Egg white, raw flour, raw oil, refined salt.
Exercise:
1. Abalone and shark fin are soaked every other day. The next day, slice the abalone for later use.
2. Brew bamboo sheng into fresh cabbage gall and soak it in soup for later use.
3. Put the abalone slices and shark's fin into the soup, cook it on low heat for about 1 hour, and put it in the center of the dish. Surrounded by bamboo sheng and cabbage gall. Use egg white and meat powder as thicken, pour it on abalone, and add a small amount of canned shredded cloud legs.
Abalone sauce 1:
Raw materials: 40kg clean water, 6kg old hen, 7.5kg pork tenderloin, 5kg ribs, 3.5kg Jinhua ham, 2,500g buffalo tail chicken feet, 2,000g dried fish, 50g saffron and 40 dried abalone.
Seasoning: 400g rock sugar, 250g shrimp powder, fresh yellow chicken oil 1500g, 600g Lee Kum Kee oyster sauce, 250g chef brand monosodium glutamate, and salad oil 15kg.
Production: 1, old hen, pork tenderloin, ribs, Jinhua ham, buffalo tail and chicken feet are washed, blanched in boiling water 10 minute, taken out and fried in 50% hot salad oil for 5 minutes, and taken out for later use; Bake the dried fish in the oven (temperature 180℃) for 5 minutes until the fish smells delicious. 2. Take a big tile pot, put a bamboo grate at the bottom of the pot to prevent the bottom of the pot from burning, then put Jinhua ham, old hen, dried fish, pork tenderloin and dried abalone, and then add water oxtail, ribs and chicken feet; Put fresh chicken oil and water into a pot and cook with low fire until the raw materials are melted. Pour into a clay pot, add shrimp powder, saffron, crystal sugar and Lee Kum Kee oyster sauce, cook with low fire for 36 hours and season with monosodium glutamate.
Features: golden color and salty taste.
Abalone juice 2:
Raw materials: 40g of sea cucumber, cooked glutinous rice 100g, carrot 10g, cucumber 10g.
Seasoning: soup 300g, abalone juice 100g, wet starch 10g, clear oil 10g.
Output: 1. Put the sea cucumber into the soup and simmer 15 minutes. Take it out for later use. 2. Peel carrots and cucumbers, trim them into olive shapes, simmer in boiling water 1 min and take them out; 3. Put the sea cucumber in abalone juice and simmer for 5 minutes. Add wet starch and thicken. After pouring the oil, take it out of the pot and put it on the plate. Buckle glutinous rice, add carrots and cucumbers.
Features: bright color and fresh taste.
Abalone juice 3:
Raw materials: live duck, live old hen, trotters1.500g, pig keel1.000g, pigskin 800g, Jinhua ham 500g, scallop1.50g, shrimp skin 50g and minced chicken1.000g.
Seasoning: 250g coriander onion, 5g Arnebia euchroma red rice, 300g carrot, fresh soy sauce150g, soy sauce150g, 75g shallot coriander, 75g dried ginger, 250g rock sugar water15g abalone juice, and Haitian oyster sauce/kloc-0.
Output: 1. Slaughter live ducks and chickens, chop them up and weigh 50g, soak them in clean water for15min, then take them out and soak them in cold water for 5min. Soak pig's trotters, pig's keel and pig's skin in boiling water for 8 minutes, and take them out for later use. 2. Put 35 kilograms of clean water in a stainless steel barrel, simmer the raw materials, Jinhua ham, scallops and shrimp skin for 6 hours with low fire, and simmer the minced chicken for 10 minute with low fire, so that all the blood stains and floating foam left in the soup can be sucked out. 3. Put the green vegetable packages (onion, coriander, carrot, shallot, coriander and dried ginger) into a bucket and cook for 15 minutes. Put the broth into porcelain, and mix well with the small package (Redmi, Arnebia euchroma), crystal sugar water, soy sauce, Guangdong rice wine, abalone juice, oyster sauce, fresh soy sauce, fish sauce and chicken essence. 4. Boil the porcelain on a low fire, skim off the floating foam, pour the salad oil, seal it and put it in the refrigerator at MINUS 2℃.
Features: golden color and mellow taste.
Production key: 1. Chickens and ducks must be cooked in cold water after slaughter, so that the soup can be more delicious. 2. Add minced chicken to the soup to remove blood stains and floating foam.
Abalone juice 4:
Raw materials: old hen, lean pork 2500g, Jinhua ham, old duck, pigskin100g, chicken feet 750g, pig's feet150g, beef tendon, elbow bone150g, Yao Zhu 20g, shrimp skin 500g, mushrooms/kloc.
Seasoning: top peanut butter, chicken powder, salad oil 1000g each, Lee Kum Kee oyster sauce 1200g, soy sauce 650g, carved wine 500g, crystal sugar and caramel 50g each, orange pigment 5g, second soup 30kg, ginger 150g.
Production: 1, old hen, old duck, Jinhua ham, pigskin, lean pork, chicken feet, pig's feet, beef tendon and elbow are chopped into pieces weighing 300g, simmered in boiling water for 5 minutes, and then taken out to control water. 2. Break ginger and dried onion, put them in 50% hot salad oil with chives and mushrooms, soak and fry for 5 minutes until fragrant, and put them in a bamboo net bag for later use. 3. Take a stainless steel barrel with bamboo chopsticks at the bottom, then put all the raw materials into a bamboo net bag, inject the soup twice, add 10 kg of cold water and boil it with strong fire. Mix oyster sauce, peanut butter, soy sauce, chicken powder, rock sugar, caramel, carved wine and orange pigment, cover it and simmer10-60.
Features: delicious and fragrant, beautiful in color and pure and soft in taste.
Abalone juice 5:
Raw materials: old hen1500g ribs, 2500g bone, chicken feet1000g, 350g shrimp skin, 50g scallops, Jinhua ham and dried fish.
Seasoning: Lee Kum Kee Caishen oyster sauce 600g, Baiweijia abalone juice 1000g, onion ginger cooking wine 50g, salad oil 5000g, soy sauce 100g, maltol 20g.
Output: 1. Add 20 kg of onion, ginger, cooking wine and water to the pot, then boil with strong fire, skim off the foam, stew for 3 hours with low fire, and filter the juice into broth. 2. Cook pork ribs, chicken feet and Jinhua ham in boiling water for 5 minutes, spread soy sauce on all surfaces, dry them, soak them, fry them in salad oil with 60% heat for 3 minutes, take them out, add broth, scallops, dried dried dried dried seaweed, dried fish, oyster sauce and Baiweijia abalone juice, cook for 24 hours with low fire, add maltol, and filter.
Features: light yellow in color and fresh and fragrant in taste.
Abalone juice 6:
Ingredients: a, 150g top soup. B, Sea Prince Abalone Juice 1 50g, China Abalone Juice 1 0g, Dandong Rhododendron Abalone1g, Zhongnan Abalone Powder1g, Le Jia Brand Fresh Dew Juice 2g, Super Concentrated Chicken Juice 5g, Edible Red Pigment 0. 1 g, Huahua. C, crystal sugar 1g, chicken essence 2g, monosodium glutamate 2g, wet powder 5g, and clear oil 5g.
Production: put the casserole on the stove, add material A and material B to boil, then add material C to taste, and collect the juice on low heat.
Production key: the feeding procedure should not be chaotic, and the fire should not be too fierce.
Features: ruddy color and rich abalone flavor.
Abalone juice 7:
Ingredients: 7 kg of beef, 5 kg of pork spine, 2.5 kg of pork hand, 4 kg of old chicken, 500 g of pigskin chicken feet, minced fish, dried shrimps, Taiwan Province beef floss, scallop 100 g, 3 kg of Jinhua ham and 50 kg of clean water.
Seasoning: 600g of Jinbao oxtail soup and the best abalone juice, 600g of Baoweier beef juice125g (purchase address: Room 3053, Jinglun Hotel, No.3 Jianguomenwai Street, Beijing), 500g of maltose, 400g of abalone juice from Sea Prince, 260g of Haitian oyster sauce, Redmi and bovine bone marrow extract (purchase telephone: 0 10-).
Production: 1, beef, pig spine, pig hands, old chicken, pig skin and chicken feet are soaked in clear water for 5 hours. 2. Soak the meat raw materials in salad oil and fry with 50% fire for 5 minutes until the skin is slightly dry. Take it out and put it in a stainless steel barrel, and add clean water, remaining raw materials and seasoning 12 hours. 3. Filter the stewed abalone juice with double-layer cotton gauze, remove residue and let it cool.
Features: ruddy color, thick yellow and fragrant.
Abalone juice 8:
Raw materials: 4000g lean pork, pork elbow and old chicken1800g, Jinhua ham1200g.
Seasoning: 80g of net fish essence and Taylor mushroom essence, 0/00g of Anji Su Yixian/kloc-,ginger and red rice, 600g of Lee Kum Kee oyster sauce, 50g of crystal sugar, 200g of dried onion, 0/0g of white pepper/kloc-,300g of soy sauce and 800g of salad oil.
Production: 1, pork lean, pork elbow and old chicken cut into 50g pieces, soaked in clear water for 30min, fished out and simmered in boiling water for 3min, cut Jinhua ham into pieces weighing about 300g, simmered in boiling water for 3min, and fished out; Pat ginger and dried shallots loose, soak them in 50% hot salad oil for 5 minutes, take them out and put them in a bamboo net. 2. Take bamboo chopsticks used in stainless steel pot as the base, add bamboo net, lean meat, old hen, ham and pork elbow with 15kg of clear water, boil, put rock sugar and white pepper on low fire for 8 hours, season with net fish essence, first-line tree, mushroom essence, oyster sauce and Redmi, add soy sauce for color matching, and then simmer for half an hour and then filter.
Features: bright red color and mellow taste.
Remarks: net fish essence is a common condiment in Japanese cuisine. If you can't buy it, you can use scallops and dried seaweed instead.
Abalone juice 9:
Raw materials: 2000g of old hen, 200g of lean pork ribs, 200g of Jinhua ham, 0/000g of chicken feet/kloc-,0/00g of longan pulp/kloc-,5 kg of dried abalone/kloc-,and salad oil.
Seasoning: thick soup 10 kg, Lao Zhuang oyster sauce 1020 g, Bajin chicken juice 100 g, top peanut butter and abalone essence 50 g each, Golden Leg brand wild soup and soy sauce 500 g each.
Production: 1, old hen, lean pork leg, ribs and chicken feet are scalded with boiling water for 5 minutes, then taken out with 50% hot oil, and fried with low fire 10 minute. 2. Put a stainless steel vat on the bamboo mat, add the fried old hen, pork leg lean meat, ribs, chicken feet, swollen dried abalone, Jinhua ham and longan meat, add thick soup and simmer for 12 hour, then add oyster sauce, chicken juice, peanut butter, abalone essence, soup and soy sauce for seasoning.
Features: sticky, delicious and fragrant.
Ingredients: dried abalone 1500g old chicken 1200g Jinhua ham 750g pigskin 1000g lean pork 2500g chicken feet 500g ginger 150g shallot 200g dried onion 250g carved wine, oyster sauce, crystal sugar, caramel, etc.
Method:
1 Prepare to kill fish and soak it in cold water for two days, then soak it in warm water until it rises slightly, then clean it, use 3000g of two soups, add a little orange-red pigment and powder, and take it out for about two hours; Ham (chopped), lean pork, pigskin, old chicken and chicken feet are washed after flying; Wash ginger and dried onion, pat them to pieces, put them in an oil pan and fry them with leeks until dry, then take them out and put them in a bamboo net.
2. Take an alfalfa to the kitchen. First put the bamboo chopsticks under it, then put the bamboo net basket, then put the ham, lean pork, chicken feet, pigskin and abalone, and then put the remaining two soups. After the fire boils, add oyster sauce, carved wine and appropriate amount of rock sugar, caramel and abalone. Put the abalone juice into a container, cool it, cover it, and store it in the refrigerator for emergencies.
Laoguang abalone sauce
Le Jia chicken powder, white beard monosodium glutamate, Canadian soy sauce, Hong Kong gold label soy sauce, Hong Kong rose abalone essence, Lee Kum Kee oyster sauce, Ruikelai meat king, ethyl malt powder, Canadian native fish meal, scarlet pigment, lemon yellow, and finished product brownish red!
The practice of abalone juice:
Wash the old chicken, cut it in half, drain the water, put it in the pot with abalone, add some water and cover it. Cook abalone with slow fire until it sticks, and put the remaining soup in a closed container to cool. When in use, seasoning such as salt is added.
Raw materials: live duck1500g, live old hen1350g, trotters1500g, pig keel1000g, pigskin 800g, Jinhua ham 500g, scallops150g, etc.
Seasoning: coriander 250g, onion 250g, Redmi 5g, carrot 300g, chive coriander 150g, dried ginger 75g, Arnebia euchroma 5g, crystal sugar water 15g, Zhimeizhai soy sauce 150g, and Zhongnan Guangdong rice wine 100g.
Making:
1. Slaughter and clean the live ducks and chickens, cut them into pieces weighing about 50g, soak them in blood water after cleaning 15min, then soak them in cold water for 5min, then take them out and wash them with clean water; Boil pig's trotters, pig's keel and pig's skin in boiling water for 8 minutes, and take them out for later use.
2. Put 35 kilograms of clean water in a stainless steel barrel, cook the raw materials, scallops and shrimp skin with low fire for 6 hours, and take out the minced chicken on low fire 10 minute, so that all the blood stains and floating foam left in the soup can be sucked out.
3. Put the green vegetable buns (onion, coriander, carrot, shallot, coriander and dried ginger) into the pot and cook for 15 minutes. Put the soup stock into porcelain, add small packets (Redmi and Arnebia euchroma), crystal sugar water, soy sauce, Guangdong rice wine, abalone juice, oyster sauce, fresh soy sauce, fish sauce and chicken essence and mix well.
4. Boil the porcelain on a small fire, skim off the floating foam, pour in salad oil, seal it and keep it in the refrigerator at MINUS 2℃, and you can carry it with you.
Features: golden color and mellow taste.
Production key: 1. Chickens and ducks must be cooked in cold water after slaughter, so that the soup can be more delicious. 2. Add chicken paste in the process of boiling soup to remove blood stains and floating foam.
Self-made abalone juice
Self-made abalone juice formula:
Raw materials: 4000g lean pork, Jinhua ham 1 0,000g, 2 old hens, 2 old ducks, 2,500g pig bones, 2,500g spareribs, 0,500g pig hands 1 0,500g chicken feet 1 0,500g. Ingredients: 2500g of yellow chicken oil, 0/500g of lard/kloc-0, 400g of oyster sauce, 0/50g of golden lion syrup and 0/000g of salad oil/kloc-0. Output: 1. Chop the raw materials, wash them, and soak them all in clear water for 5 hours. 2. Add salad oil to the pot, heat it to 70%, add the soaked raw materials, fry for 1 min, take it out, pour 10 kg of water, add chicken oil, lard, oyster sauce, golden lion syrup, simmer for 10 hour, and remove the residue. Old Yin Jia Hai Shen provides you with