24 hours: Bai Yan (need to be cleaned repeatedly to remove hair and impurities).
8- 12 hour: Cape Bai Yan; Super, first and second blood swallows; Primary and secondary blood swallow strips
8 hours: broken blood swallow
4-8 hours: first-class, first-class and second-class Bai Yan; First-class second-class Bai Yan articles; Triangle Bai Yan; Bai Yan with hair (need to pick hair); Characteristic yellow swallow cake; Special Jin Siyan pancake
2-4 hours: Bai Yan net and Bai Yan roll.
The following are the reference stewing times of various species of Indonesian bird's nest in the nest factory:
180-240min: Bai Yan (hair and impurities need to be cleaned repeatedly).
90 minutes: first-class, first-class and second-class blood swallows; First-class and second-class blood swallow; Special Jin Siyan pancake
60 minutes: the blood swallow is broken; Special huangyan pancake
45 minutes: Cape Bai Yan.
30-45 minutes: special, first and second-class Bai Yan; First-class second-class Bai Yan articles; Triangle Bai Yan; Bai Yan with hair (need to pick hair);
20-30 minutes: Bai Yan net and Bai Yan roll.
Elaborate on "French" Bird's Nest
Sending bird's nest is a science. The variety of bird's nest, chef, seasonal humidity, room temperature and water temperature, and even the difference between morning and evening, the soaked bird's nest will be very different. Here are some delivery methods:
First, alkaline hair (old hair, not recommended). Soak the bird's nest in hot water, rinse it with clear water for two or three times (pay attention to keep the shape neat), and then soak it in cold water; Pour off the water before use, and mix the bird's nest with the alkaline noodles. Generally, 50g of bird's nest is made of alkaline flour1.5g (if the bird's nest is old, 2.5g can be used), and boiled water is added for extraction; The bird's nest rises, half of the alkaline water is poured, and then it is extracted with boiling water for three or four times until it swells to three times the original product, and it feels soft and astringent, and it will break when pinched; Then rinse the alkaline surface and soak it in cold water for later use. Absorb the water with a dry cloth before cooking.
Second, evaporation. Also known as upper cage and steamer. It is a means of preliminary cooking treatment of cooking materials, not as a method of cooking dishes. Steam the clean materials after preliminary processing to the degree of undercooked, semi-cooked or just cooked to reduce the cooking time. First, soak the bird's nest in water at 50℃, then soak it in water at 70℃ until it swells, take it out to protect it from being broken, rinse it twice in water, blanch it in water at 80℃, wash it, put it in a bowl, and steam it to be soft with low fire.
Third, bubble hair. Also called dipping. Using water as an auxiliary solvent for hair, the dry material is soaked until it is swollen, soft and smooth for formal cooking. Dry raw materials can recover their original tender, smooth and soft state to the maximum extent after absorbing water again. According to the water temperature, water can be divided into:
1. Cold water (or warm water). Also known as soaking and bleaching. The water temperature is generally around 40℃, with normal temperature in summer and warm water in winter. Soak the bird's nest in cold water for two hours to remove feathers and impurities, then put it in a boiling water pot, cover it and soak for about 30 minutes. If it is not soft, you can soak it in boiling water for another 30 minutes. Because there is still a simmering process in the cooking process, it is not allowed to do enough hair to avoid losing the strip and soft taste. When applicable, take it out and soak it in cold water for use. Before use, put it in a boiling water pot and cook for about 2 minutes before cooking. This method is suitable for soup dishes.
2. Hot water (recommended for emergency use). Also known as soaking hair, boiling hair and stewing hair. The dried bird's nest material is soaked in hot water, and the seepage velocity of water molecules is increased by heating, so that the dried bird's nest material is fully expanded, thus achieving the effect that it is difficult to increase water consumption at room temperature.
When making bird's nest, we should adjust the water temperature and the time of making bird's nest according to the season and the tenderness of bird's nest. It should be checked and adjusted frequently to prevent the hair from leaving a hard core or causing dissolution. The prepared bird's nest should be soaked in cold water for use, but it should not be stored for a long time and should be used as soon as possible. The water and tools for moistening the bird's nest should be clean, and oil should not be stained, otherwise it will affect the hair quality.
The bird's nest is made of soup, which can be sweet or salty, stewed or mixed. When cooking pickles, we should pay attention to clear but not thick, pure but not miscellaneous. Because it has no taste, it should be prepared with soup or salty ingredients. Clean meat should be used with meat as much as possible, not greasy. It should also be noted that the taste of bird's nest is soft or tender, and the taste of ingredients should be smoother and less reversed. There are many kinds of bird's nest dishes in various cuisines, all of which are the main courses of banquets.
Elaborate on "Stewed" Bird's Nest
Stewed bird's nest is a cooking method that takes bird's nest as raw material, adds soup and seasoning, and then cooks it for a long time with medium and small fire. Belonging to one of the techniques for making pyrotechnic dishes. Among them, water stewing and non-water stewing are separate. Water-proof stewing is to put the bird's nest raw materials into a container, put them into a water pot or steamer, and heat them with boiling water and steam for stewing. Do not stew with water, directly put the bird's nest raw materials into the pot, add the soup, seal and heat the stew.
No matter which stewing method is adopted, it is to avoid the fragrance of bird's nest raw materials and promote the transfer of its own umami flavor to the soup when heating and stewing. Therefore, the stewing method is a soup-based dish, which requires the soup to be clear, refreshing, fresh and fragrant, and mellow. This is the most striking feature of stew. Stewing is one of the most distinctive techniques in the huge family of water-based techniques, and it is listed as the three "cooking dishes with fire" techniques along with stewing and stewing. The so-called "pyrotechnics" means that the last process of these three techniques is heating with water, and all of them are heated with small fire for a long time, which is time-consuming and laborious, hence the name. It is this heat that is used to cook in a sealed pot, so that raw materials are denatured and decomposed, umami substances are esterified, and umami and original juice are not easily lost to the outside, so it can play the role of preserving flavor and maintaining original flavor. Since the heating method and heating effect are basically the same, why are the three independent basic technologies of stewing, stewing and stewing separated? This is because there are great differences among the three technologies except * * *.
First of all, in terms of materials, most of the main materials used in the three processes are old, tough and hard animal raw materials, while most of the plant raw materials are used as auxiliary materials, and only a few such as winter bamboo shoots can be used as main materials. But the shape and processing method of the main material used are different. The main ingredient of stewing method is large and complete, such as whole chicken and duck. Braised main materials are generally processed into small and medium-sized materials such as blocks and strips; Simmer method, both large and small materials can be used. Stewing method mostly adopts a single main material, and stewing method and stewing method can adopt one main material or more than two main and auxiliary materials.
Secondly, in the processing of raw materials, the raw materials of stewing method only need to be washed, neither pickled nor starched, and can be stewed after scalding in boiling water to remove bloody floating foam; Most of the raw materials for stewing are fried and fried (so it is often called oil stew), and some are boiled in water for half-cooked and then stewed (also called original stew); The raw materials of the stewing method can be raw materials or semi-finished products made by frying, frying, frying and boiling.
Third, in the amount of soup, the stew method adds the most water, mostly soup dishes with wide soup; The stewing method adds less water, and there is no soup after cooking, and the marinade is fatty; The amount of water added in the simmering method is moderate, mostly half soup and half vegetables, with heavy and fat oil and mellow soup taste. Among them, when the raw materials rich in gum are simmered, the juice is tight and sticky.
Fourth, in terms of heat, although small fires are heated for a long time, the degree of firepower is also different. The simmering method uses the least firepower and the longest heating time; The conventional stewing method takes the second place, and the waterproof stewing method is heated for a long time in large fire or medium fire; Among the three technologies, the stewing method uses slightly stronger firepower and shorter heating time.
Fifth, in terms of flavor characteristics, although the dishes of the three techniques are soft, rotten, crisp, original and rich in aroma, there are also obvious differences: the stewed soup is clear, the noodle soup is wide, fresh and mellow, and refreshing; Braised vegetable marinade is thick and fragrant; Stewed soup is milky white, covered with oil soup, fat and mellow. At the same time, the specific operation is also different. There are two key points that should be paid enough attention to in the specific operation of stewing: First, most raw materials should not be salted first, especially salt. If the salt is put early, due to the osmotic pressure of salt, it will seriously affect the brittleness of raw materials and prolong the maturity time. Therefore, it can only be seasoned when it is out of the pot (except stewed meatballs). Second, don't cook for a long time without dividing the water. As long as the water is boiling, it should be stewed with a small fire. Otherwise, the soup will turn white and lose its distinctive features.
Judging from the following two stewing methods, the water-proof stewing method can better keep the shape of bird's nest raw materials intact, and the soup is bright and fragrant, which is the best technique in bird's nest stewing, but the effect of water-proof stewing is slightly worse. However, boiling takes a long time and is inefficient; Do not stew with water, save time and be easy to operate. Waterproof stewing is mostly used to make high-grade dishes at banquets, mostly full-bodied super-class and first-class swallow cups.
1. Stew on water
Process definition: the process of putting the soaked bird's nest raw materials into a container, adding soup and seasoning, sealing, putting them into a water pot or steamer and heating them with boiling water or steam for a long time.
Technological process: selecting materials → cutting and mixing → blanching → adding the soup to a container for seasoning → putting it into a water pot or steamer → sealing → heating and stewing with boiling water or steam → eating.
Mechanism, key points and characteristics: This technology emphasizes sealing and heating, and puts the bird's nest raw materials into a water pot or steamer, and covers them to prevent air from escaping, so as to obtain a strong bird's nest aroma effect of dishes. Because of the mild heating, even if the heating time is long, the soup will not be turbid, and it can absorb the fragrance decomposed from the raw materials, so that the soup and vegetables have the characteristics of mellow, delicious and refreshing. In the specific operation, it should be noted that whenever the container is stewed in the water pot, a large amount of water should be added to the pot, but the water level should be lower than the mouth of the container to prevent the pot water from overflowing into the container when it is boiled. Cover the lid tightly to prevent air leakage. After the water is boiled, the heat of the water is continuously transferred to the raw materials through the container with a small fire, so that the heating will be cooked. When stewing, make sure that the pot can't run out of water. If there is water shortage in the pot, you must replenish boiling water in time until the raw materials of bird's nest are cooked.
Step 2 stew without water (clear stew)
Definition of technique: put the soaked bird's nest raw materials into a stew pot, add enough water and seasoning, seal, boil, heat with low fire for a long time, and season into dishes.
Technological process: selecting materials → blanching → adding water to the casserole for seasoning → heating with low fire for a long time → seasoning → serving.
Mechanism, key points and characteristics: The biggest difference between this technology and waterproof stewing is that it can only be sealed and heated with small fire for a long time, so that the raw materials retain their own flavor and the soup color is clear and transparent.
Cordyceps bird's nest:
Soak about 10g of first-class Bai Yan strips in clear water for 4-8 hours, then put Cordyceps sinensis, red dates and lean meat into a stew pot, add 6 bowls of water, stew for 45 minutes on medium fire, and add appropriate amount of salt to eat (because the strips contain no swallows, the stewing time is shorter than that of Bai Yan). It has the effects of invigorating qi, nourishing heart, tranquilizing mind, nourishing yin and tonifying lung, and is suitable for people who are weak and sick and have not recovered from a long illness.
Stewed bird's nest with melon and lotus leaves;
Soak 1-2 Bai Yan from Zhanchao Factory in clean water for 2-4 hours. Wash the fresh lotus leaves, peel and slice the wax gourd, peel and break the horseshoe, pour 2-3 bowls of boiling water into the pot and stew for about half an hour (stewing for too long will destroy the nutrients of bird's nest). It has the effect of relieving summer heat and detoxifying, and is a holy product for relieving summer heat.
Corn shoots and shredded pork soup.
Soak 10g of shredded white swallow from Wochang in clean water for 2-4 hours, and simmer for 20-30 minutes (the soaking and stewing time is short because of the small pieces). Soak bamboo shoots and cut them into strips to drain water. Wash and shred the chicken leg meat, and mix in half a tablespoon of soy sauce and a little oil for later use. Boil 5 bowls of water, add millet, bamboo shoots and chicken legs, and simmer for about 25 minutes. Add a little salt, add chopped Bai Yan, chestnut powder and egg drop, make soup, and add water to boil. This soup strengthens the spleen, stimulates the appetite, nourishes the lungs and kidneys, and strengthens the body and nourishes the skin. Has the effects of protecting health and enhancing immunity.
Don't pour out the water for cleaning the bird's nest. Simmer in this bowl at different times. After stewing, it can be served with rock sugar, milk, honey, soybean milk and so on.