In fact, the most important thing to eat Buddha's Leaping Wall is to drink soup. The quality of soup directly determines the quality of Buddha's Leaping Wall. If you want to make soup well, you must grasp the following points:
1, no domestic old hen soup is not fresh.
2. There is no leg broth of yellow cattle.
3. It is not fragrant without Jinhua ham and domestic old duck soup.
4. Without keel soup, there would be no happiness.
5, no pigskin soup, no glue.
6, there is no seafood without Yaozhu soup.
Only with the above six basic conditions can we ensure that the soup is rich enough. Another reason to ensure the delicious soup is to ensure the ratio of ingredients to soup. 100 kg of raw materials will eventually be boiled into 100 kg of soup, but water must be added in the early stage, and 600 kg of purified water should be added to 100 kg of raw materials, and it will be boiled for more than 5 hours, and only 100 kg will be left. If it is for very distinguished guests, 100 kg of raw materials will eventually be boiled into 80 kg of thick soup, so that the soup will taste more delicious.
Steaming and boiling have different tastes.
In the whole process of making soup, salt and monosodium glutamate can't be added, but now many chefs use additives such as chicken essence, monosodium glutamate and abalone powder to refresh the soup, and the soup is a compound flavor, and using these additives in cooking is not a good way to attract repeat customers. The traditional Fujian chef's method of adding freshness is to season with fresh soup. First, the dried squid is soaked and swelled (a little ginger, cooking wine and a little star anise are added in the process of soaking), and then it is steamed with broth. Or soak the scallops in advance and steam them in the broth. The soup made in this way is delicious and suitable for refreshing various seafood dishes.
These two kinds of soup are steamed, which are different from the boiled soup in color. The steamed soup is lighter in color and more transparent, while the raw materials for cooking soup have been boiled by fire, and the crumbs of the ingredients have been cooked into the soup, forming some suspended substances, which is more transparent. Soups made by steaming and boiling are also very different in taste. The steamed soup tastes softer and the boiled soup tastes stronger.
In the era when monosodium glutamate was not used, the masters of the older generation chose some fresh seafood to make fresh soup in summer and autumn, such as sea sausages, oysters, shrimps, etc., and put them in the shade or eaves where the sun can't shine directly, and they must also be where the heat wave can blow, so that the seafood can be dried quickly. Then grind them into powder, wrap them in multi-layer gauze, add soup and heat them with slow fire to make them fresh. The fresh soup extracted from these natural substances has a taste that chemical seasonings can't compare with, and the tongue won't feel dry, which makes it easier to have a aftertaste and a fragrant taste.
Using these seafood to freshen soup is absolutely impossible to bake seafood with a modern baking machine. The temperature of this machine is too high, which will destroy the umami taste inside the ingredients. High temperature will make the oil inside the seafood ooze out and make the seafood lose its own taste. Never expose yourself to the sun. If you let the sun shine directly, the color of seafood will become darker, which will affect the color of soup when steaming it.
Color with natural pigments
This truth is just like cooking Dongpo pork. Some people cook Dongpo pork, but the color is still bright when it first comes to the table, but it becomes dim after a while, while some people cook Dongpo pork, even if it is left for one night, the skin is still rosy and bright the next day. This is the difference between using unnatural materials to color and using natural materials to color.
When using natural raw materials to color Dongpo meat, you should first heat the oil, then add brown sugar and stir-fry it slowly, then add soy sauce and continue to stir-fry. At this time, you should add a proper amount of vinegar to make the seasonings in the pot blend with each other, and the heat must not be too high during the period. Then add the prepared soup and the meat pieces, so that the color can be on the meat pieces. If the fire is too big, the color will not be able to stand up.
The effect of fish belly hair in water and oil is quite different.
Fish maw is a kind of raw material that cooks often use, and it is usually made with water or oil, but the taste of these two methods is completely different. Fish maw made with water is soft and smooth, while fish maw made with oil is woody in taste, but it is easy to taste in post-production because there are many small holes on the surface of oil maw, which is easy to absorb flavor.
Different fish bellies should be made in different ways. For example, plaice belly is suitable for making with water, and the taste is very smooth. Eel bellies, or yellow fish bellies and duck bellies with poor quality are suitable to be made with oil, because these fish bellies are relatively thin and will easily rot if they are made with water, so they are all made with oil.
If you have to use water, you must soak the raw materials in water in advance, then put them in a steaming cabinet, add ginger slices and Shaoxing wine to steam them, take them out and put them in cold water for soaking.
Whether it is water hair or oil hair, its purpose is to make raw materials swell, soften and remove the fishy smell of raw materials. There are some similarities between fried fish maw and fried sea cucumber in some cases, but the fish maw should not be too big, otherwise it will make the taste soft, not flexible enough and no longer elastic.
Hair tendons should be soaked in oil in advance.
Beef tendon and deer tendon, which are relatively large, are suitable for hair with water; However, pig's trotters, duck's trotters and chicken's trotters are relatively small in size and hard in texture, so they are not easy to form with water, so they are suitable for hair with oil to make them fluffy and easy to taste in the later stage.
Before the tendon is oily, it must be soaked in warm oil, preferably for 12 hour, so that the oil can fully enter the ingredients first, and then put it into a 70% or 80% hot oil pan for frying, then you will hear the tendon make a crisp sound. Be sure to look at the oil.
Warm before blanking, or the oil temperature will be high, and the tendons will be fried hard outside, but not hot inside.
There is also a method of semi-water and semi-oil, that is, putting the tendon in the oil pan and making it to about 80%, then taking it out and putting it in water to continue making it. Because sometimes guests will order the dishes with tendons temporarily, so we have to send the tendons to about 95 degrees in advance, and prepare them in advance. When serving, we only need to send them a little, and they can be used to make the dishes with tendons.