Pot simmering soup "is a kind of flavor dish popular in southern China. It adopts a special large crock, the bottom of which can be burned with fire, and the crock is built with an iron frame. The chef stacks the small crock filled with soup into the iron frame in the crock layer by layer, then lights charcoal, and uses the high temperature generated by charcoal fire to cook the soup in the crock.

The big crock for making "crock simmer soup" is about 1 3 meters high and made of coarse pottery. There is a circular iron cylinder at the bottom of the cylinder, which can be filled with charcoal for burning fire. There are three layers of iron frames in the cylinder, which can hold about 3 small crocks. There is an iron cover at the top of the cylinder, which can be opened at any time. Charcoal and crock are all put in with an iron clip from the top. The small crock for soup is about 18 cm high and 2 cm in diameter. It has a small handle that can be held by hand and served on the table. In addition, there is a small cover with a small hole on it to exhaust excess hot air when simmering soup.

When simmering soup, clean all kinds of raw materials, put them into a small crock, then add seasonings, and add clean water, preferably pure water, cover it, put the crock into the iron rack in the crock, light charcoal, simmer the soup for 8-12 hours, and take it out.

There are a wide range of materials for making "Pot Stewed Soup". Chicken, duck, beef, pork, seafood, game, bamboo shoots, fungi, bean products and vegetables can all be used to make "Pot Stewed Soup". When making "earthen pot simmer soup", we should pay attention to the following points:

1 Generally, only clear water or purified water is mixed into the earthen pot, but fresh soup made by hanging can not be used, so as to ensure that all kinds of simmer soup with different flavors are original.

2 before the jar is capped, it is necessary to seal the jar mouth with a piece of aluminum foil paper, and then cap it to ensure the jar is well sealed.

3 The simmering time should be determined according to the different properties of different raw materials. Generally, raw materials are simmered for 8 hours, while raw materials with relatively old and tough texture, such as beef, native chicken and old duck, need to be simmered for 1 ~ 12 hours.

4 different positions in the big tile cylinder have different firepower, so we should pay attention to the reasonable collocation of big fire and small fire when simmering. Generally, the soup in the crock is boiled with a big fire first, and then the soup is cooked with a small fire.

5 after a pot of soup has been simmered for about 4-5 hours, it should be "turned over", that is, the position of the crock should be changed, so as to prevent the crock from being simmered dry because it is close to the position with strong firepower.

Stewed chicken with gingko and yuba

Ingredients: chicken 6g with gingko 15g with yuba 1g with ginger slices 1g with scallion 3g with salt, pepper, cooking wine, monosodium glutamate and purified water

Method:

1 Wash the chicken and cut it into pieces; Ginkgo is shelled and cored; After the yuba is soaked, it is cut into sections.

2 put chicken, ginkgo, yuba, ginger slices and scallion into a crock, add refined salt, pepper, cooking wine and monosodium glutamate, add purified water, cover and simmer in a crock for about 12 hours.

characteristics: the soup is rich and delicious, smooth and dry.

Braised old duck with Cordyceps sinensis

Ingredients: 6g of lean pork, 1g of Cordyceps sinensis, 1g of chicken oil, 75g of ginger slices, 1g of scallion, 3g of refined salt, pepper, carved wine, monosodium glutamate and purified water

Method:

1 Wash the old duck, cut it into pieces, soak it in boiling water and take it out; Cut the lean pork into pieces and soak it in a boiling water pot.

2 Set the wok on fire, add chicken oil to heat it, add ginger slices and shallots to stir-fry until fragrant, then add duck pieces to stir-fry until fragrant, cook the carved wine, pour it into a crock, add Cordyceps and lean pork, add refined salt, pepper and monosodium glutamate, add purified water, cover and simmer in a big crock for about 12 hours.

characteristics: the soup is clear and rotten, and it can nourish the lungs and kidney.

Zhuzhu mushroom snake soup

Ingredients: cauliflower snake 6g Zhuzhu 5g ham 3g water-soaked mushrooms 15g ginger slices 1g onion section 3g chicken oil 75g refined salt, pepper, cooking wine, monosodium glutamate and purified water

Method:

1 cauliflower snake is cleaned and cut into 6cm long sections; Wash the column; Slice ham and mushrooms.

2 Set the wok on fire, add chicken oil to heat it, add ginger slices and shallots and stir-fry until fragrant, then add the snake section to stir-fry until fragrant, cook the cooking wine, turn it into a crock, add the column, ham and mushrooms, then add refined salt, pepper and monosodium glutamate, add purified water, cover and simmer in a big crock for about 12 hours.

features: clearing heat and removing dampness, relaxing muscles and tendons and activating collaterals.

stewed beef with dried Huai Qi bamboo shoots

Ingredients: 5g of Niu Niu calf meat, 15g of Huai Yam, 6g of Lycium barbarum and 6g of longan meat, 15g of dried Tianmushan bamboo shoots, 1g of ginger slices, 3g of onion knots, 75g of chicken oil, salt, pepper, cooking wine, monosodium glutamate and purified water

Method:

1 Wash the beef and blanch it in a boiling water pot for about 3 times. Soak dried bamboo shoots in warm water and cut them into strips.

2 Set the wok on fire, add chicken oil to heat it, add ginger slices and shallots and stir-fry until fragrant, then add beef and stir-fry until fragrant, cook cooking wine, pour it into a crock, add dried bamboo shoots, Chinese yam, medlar and longan meat, add refined salt, pepper and monosodium glutamate, add purified water, cover and simmer in a crock for about 12 hours.

characteristics: the bamboo shoots are crispy and rotten, and the soup tastes fresh and mellow.

How to make meat pie soup

Ingredients: lean meat, water

Ingredients: eggs, longan, cuttlefish, etc. You can have nothing according to your preference.

condiments: salt, monosodium glutamate (in fact, well-made soup doesn't need this stuff), and raw flour.

Practice:

1. Chop lean meat (I prefer to chop it with a traditional knife, and I always find it disgusting when I chop it myself, and I can master the fineness according to my personal preference), and mix in proper amount of salt and raw flour. The amount of raw flour controls the smoothness of patties, and how much raw flour is put in the meat depends on personal experience. I used to like the smooth taste, so I put more raw flour in my cooking at home. Now it doesn't matter, as long as the meat doesn't taste old. Because of personal preference and various other objective and subjective reasons, I have to find out this amount by myself … My mother was instructed by some idiot to use egg white instead of raw flour, and the result was naturally a failure. Stewing is different from frying, though when frying, the meat dipped in egg white will be smoother. However, the state and cooking method of meat here are different, and it is impossible to copy it mechanically.

2. take out the container. If it is a crock, knead the mixed minced meat into a ball that can be put into the jar. If it is a container with a big opening, such as a big bowl, press the minced meat at the bottom of the bowl and then spread it out to an acceptable thickness. If it is a sand bowl as thick as the top and bottom, it depends on whether you like meat balls or patties.

3. add appropriate amount of cold water. If you want to eat longan meat pie or cuttlefish meat pie, you can add dried longan or cuttlefish at this time. Personally, I suggest not to put more than one ingredient. It will be strange to put longan and cuttlefish at the same time ...

4. Steam in water. If you want to eat egg patty soup, after the water boils, beat in the eggs. If the container used is a crock, the eggs can be beaten before and after adding water.

5. Cook and season.

6. Eat.

Note:

1. You can also use some lily and fritillary bulb as ingredients to achieve some special effects. Don't take ginseng, right? Is it called strange meat pie soup?

2. The meat doesn't have to be all lean. Put a proper amount of fat into it, and the meat will be tender and smooth.

3. I have seen soup shops add soup after the meat is steamed. First, it may be faster. Second, the taste of soup is controlled from the beginning. We don't recommend it ourselves. First, it's troublesome. Second, soup and meat can't communicate enough, and the taste will not reach the designated position.

the practice of mingjian crock soup

mingjian crock soup

raw materials

duck and pork belly

practice

1. 2. Wash the pork tripe, cut it into long strips with the same shape as the old duck, soak the pork tripe and the old duck in water for about 1 minutes, put the old duck and the pork tripe in a jar, add broth, mineral water, salt, chicken essence, pepper seeds, monosodium glutamate, onion, ginger and rice wine, put them in the jar, and simmer the soup jar for 1-12 hours.

Features

Duck meat-duck has a high nutritional value. The protein content in the edible part of duck meat is about 16%-25%, which is much higher than that in livestock meat. Duck protein mainly ... All duck recipes pork tripe-pork tripe contains protein, fat, inorganic salts and other substances, which has the effects of tonifying deficiency and strengthening spleen and stomach. The content of protein is two times higher than that of pork ... All pork tripe dishes ... strengthen the body and regulate the spleen and stomach.

the method of crock mushroom soup

material:

Pleurotus eryngii 2 Tricholoma matsutake 1 tender bamboo shoots, 2 Agrocybe aegerita, Volvariella volvacea, Flammulina velutipes and Lentinus edodes, 3 bee flowers each, and 5ml of salt.

Practice:

1. Remove the roots of Agrocybe aegerita and Flammulina velutipes, and wash all the materials. Soak Tricholoma matsutake in water for 2 minutes, cut Pleurotus eryngii into oblique slices, cut straw mushroom into cross at the end, cut large mushrooms into thick slices, and cut small mushrooms into cross at the top. The tender bamboo shoots are cut into hob blocks, and the branches and leaves of the bee flowers are separated.

2. Put all the materials into a crock or casserole, and pour the pine mushroom water into it to boil with low fire, skim off the floating foam, and simmer for about 3 hours until the soup is reduced by half. Pick off the bee branches, add appropriate amount of salt and drop a little sesame oil before serving.

Description:

1. You can also use other varieties of mushrooms, with two as the main ingredients and only a little for the rest.

2. This time, I used the beef bone soup cooked before, and I can also use the chicken soup.

3. Bee flowers are used to remove the fishy smell of mushrooms, and no cooking wine can be changed.

4. Boiling slowly with low fire can make the soup clear and reduce foam.

Practice and making method of crock simmer soup Introduce the cuisine and function in detail: Delicious porridge soup

Making material of crock simmer soup:

Main ingredients: appropriate amount of Sydney and minced meat.

Method of simmering soup in crock:

Peel Sydney and cut it into pieces; Chop the fine meat into paste, add a little leavening powder and knead it into meatballs the size of walnuts. Put it in a big crock at eight or nine o'clock in the morning and simmer it slowly with carbon fire. After three or four hours, eat whatever you want.

Folk crock soup

1. Tea mushroom chicken soup:

Ingredients: 75g of dried tea mushroom, 1 native chicken, 15g of Lycium barbarum, 1g of Radix Angelicae Dahuricae, 15g of Radix Codonopsis, 3 scallions, 9g of ginger slices, 15g of Radix Adenophorae, 1g of yellow rice wine, salt, monosodium glutamate, machine essence and pepper.

production: soak the tea mushroom in warm water and wash it, slaughter and wash the native chicken, chop it into pieces, scald it in boiling water for 1-2 minutes, take it out, put it into three crocks on average after taking it out, add all the ingredients into the crocks equally, add 8% clear water, cover it with tin foil and sealing, and put it in a furnace or cylinder for 5-6 hours.

2. Huangli Pig's Foot Soup

Ingredients: 6g of soybean, 6g of pig's foot, 2g of angelica dahurica, 3g of codonopsis pilosula, 5g of Sophora japonica, 1g of licorice, 1 onion knot, 4 slices of ginger, 4g of yellow wine, and proper amount of salt, monosodium glutamate, organic essence and pepper.

production: soak soybeans in warm water for 3-4 hours, clean pig's feet and chop them into 2.5 cm square hairs, scald them in boiling water for 3-4 minutes, take them out and put them in a crock, add 8% water, seal them with tin foil and cover them, and put them in a furnace or jar for 5-6 hours.

3. horseshoe pig lung soup

raw materials: 2 horseshoes, 3g pig lung, 1g ginger, 15g onion, 5g refined salt, 2g monosodium glutamate and appropriate amount of soup. 2 grams of angelica dahurica, 2 grams of yellow wine, 3 grams of adenophora root and 3 grams of kaempferia kaempferia.

production: wash the horseshoe for later use, put the throat of the pig's lung on the tap and pour clean water to make the pig's lung swell and fill it with water, squeeze the bleeding water by hand for many times until the pig's lung is white, then cut the pig's lung into pieces, boil it in boiling water for 5 minutes, take it out, and put the lung block, horseshoe and all ingredients into a tile and pour it into a furnace or cylinder for 2-3 hours.

4. Pork tripe and old duck soup

Ingredients: 1 pork tripe, 1 old duck, 1 grams of Radix Angelicae Dahuricae, 15 grams of Radix Codonopsis, 15 grams of Sophora japonica, 1 grams of Rhizoma Kaempferiae, 3 scallions, 12 slices of ginger, 1 grams of yellow rice wine, salt, monosodium glutamate, chicken essence and pepper.

production: soak the pork tripe in boiling water, take out a layer of stomach acid from the surface of the pot and rinse off the old duck. Then chop the pork tripe and the old duck into pieces, fish them up in boiling water for 2-3 minutes, and put them in three earthenware pots on average. Add 8% water, put them in the furnace or simmer for 5-6 hours.

5. huaren tendon soup

raw materials: 5g of peanut kernel, 15g of tendon of pig's trotters, 2g of angelica dahurica, 1g of licorice, 3g of adenophora, 2g of refined salt, 2g of onion, 5g of ginger, 1g of pepper and proper amount of chicken essence.

production: soak the peanut kernel for 2 hours, remove impurities and moldy particles, peel and drain the water for later use, tie the onion, smash the ginger for later use, put the tendon in a pot, add appropriate amount of water, take it out after steaming in a drawer, soak it in cold water for 2 hours, peel off the outer fascia, clean and cut it into long sections, and cut the cut tendon and peanut kernel with onion, ginger, salt and water.

6. stewed beef soup

ingredients: 5g of beef, 15g of onion, 1g of ginger, 5g of refined salt, 4g of monosodium glutamate, 3g of cooking wine, 1g of angelica dahurica, 2g of rhizoma kaempferiae and 1g of pepper.

Production: Wash the beef, cut it into small squares, put it in a crock, add appropriate amount of clear water and put it on a strong fire. After the soup is boiled and the floating foam is removed, add ingredients and put it in a furnace or a jar for 2-3 hours.

7. Taro fish belly soup:

Ingredients: 5g of taro, 2g of mullet, 1 pork belly, 3 scallions, 12 slices of ginger, proper amount of salt, monosodium glutamate, chicken essence and pepper, 5g of licorice, 1g of Sophora japonica, 1g of kaempferia, 1g of dried tangerine peel and 1g of cooking wine.

production: peel taro and cut it into pieces, soak the fish in warm water for 3 minutes, cut the pork belly in boiling water, cut off a layer of gastric acid on the surface, rinse and cut it into pieces, put the taro, fish and belly pieces in boiling water for 2-3 minutes, take them out and put them in three crocks on average, add all the above ingredients, add clean water, and then seal them with tin foil, cover them and put them into the furnace.

8. stewed duck soup

raw materials: 25g of clean duck meat, one pair of clean duck gizzard and duck liver, 5g of boiled lard, 1g of cooking wine, 2g of monosodium glutamate, 5g of salt, 1g of pepper powder, 15g of scallion and 5g of ginger.

production: wash the duck meat and cut it into pieces, cut the duck gizzard open, peel and remove impurities, wash and cut it into 4 pieces, cut the scallion into pieces, beat the ginger husband with a knife for later use, heat the wok with lard, add the duck pieces, stir-fry the gizzard, liver, scallion and ginger pieces for 5 minutes, and cook when the duck pieces are golden.

9. Wolfberry Pigeon Soup

Ingredients: 2 young pigeons, 4 grams of Lycium barbarum, 5 grams of Codonopsis pilosula, 5 grams of salt, 8 grams of sugar, 1 grams of cooking wine, 1 onion knot, 2 slices of ginger and pepper.