I'd like to introduce the cooking materials of a crock carp: main ingredients: carp 1g

auxiliary materials: pork (lean) 1g, mushrooms (fresh) 5g

seasoning: scallion 15g, ginger 5g, lard (refined) 15g, cooking wine 3g, salt 5g, and old wine. Teach you how to make a crock carp, and how to make a crock carp is delicious. 1. Clean the carp and rub it evenly with salt;

2. Shred lean meat and mushrooms for later use;

3. Wash the tile, put in the onion strips, then put the carp on the onion noodles, and put the shredded lean meat, shredded mushrooms and shredded ginger on the carp;

4. Bring the lard to a boil, pour it over the fish, mix it well with two soups, cooking wine, soy sauce, refined salt and monosodium glutamate, pour it into a crock, cover it, put it on the fire, first bring it to a boil with strong fire, then bring it to a low fire until it is cooked for about 15 minutes, then take it away from the fire, add sesame oil and vinegar to the marinated fish and apply pepper, and serve it in the original pot.

Pettitte-Food Xiangke:

Carp: Carp should not be eaten with mung beans, taro, beef and sheep oil, pig liver, chicken, Schizonepeta, licorice, pumpkin, red beans and dog meat, and should not be taken with cinnabar in traditional Chinese medicine; Carp and pickles are alike: The practice of crock chicken soup, which can cause digestive tract cancer, is very simple. As long as you follow the recipe step by step, you will definitely enjoy a delicious dish. Crok chicken soup is one of the most distinctive dishes in China cuisine, hubei cuisine cuisine. Crok chicken soup is mainly made of chicken, and its cooking is mainly stewed, and its taste belongs to red oil flavor. I believe you will succeed! Ingredients: a native chicken, ginger, pepper and dried red pepper. Features: The authentic earthen pot simmering soup in Hubei is often placed in a street alley, in an inconspicuous facade, with rows of earthen sand pots with ash and greasy dirt deposits, which makes people doubt its delicious degree before drinking it. Of course, after drinking it, the doubts will dissipate. Operation: Cut the native chicken into cubes, put it into a cold water pot, put a number of ginger slices, a few prickly ash, and one or two dried red peppers until it boils, remove the charcoal fire, leave it on a charcoal stove and simmer. Add salt before eating.

"Pot simmer 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 height of the big crock for making "crock simmer soup" is about 1? 3 meters, 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, it is necessary to clean all kinds of raw materials and put them in a small crock, then add seasoning and water? It is best to use pure water, cover it, put the crock into the iron frame in the crock jar, 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". The following points should be paid attention to when making "crock simmer soup":

1? Generally, only clear water or purified water is mixed into the crock, but fresh soup made by hanging can't be used. Its purpose is to ensure that all kinds of simmered soups 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 tank 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 high firepower.

here are some specific methods of making "crock simmer soup" for your reference.

stewed pork ribs with mung bean and laver

Ingredients: pork ribs 5g mung bean 1g laver 5g mussel 25g ginger slices 1g scallion 3g salt, pepper, cooking wine, monosodium glutamate and purified water

Method:

1? Wash pork ribs and cut them into 5 cm long segments; Wash mung beans; Laver and mussel are washed and soaked.

2? Put pork ribs, mung beans, laver, mussels, ginger slices and scallions in a crock, add refined salt, pepper, cooking wine and monosodium glutamate, add purified water, cover it, and simmer in a crock for about 8 hours.

characteristics: the soup is clear and delicious, clearing away heat and toxic materials.

Stewed chicken with gingko and yuba

Ingredients: chicken 6g gingko 15g yuba 1g ginger slices 1g scallion 3g 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 it, and simmer in a crock for about 12 hours.

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

stewed old duck with cordyceps sinensis

raw materials: old duck 6g lean pork 1g cordyceps sinensis 1 chicken oil 75g ginger slices 1g scallion 3g salt, pepper, carved wine, monosodium glutamate and purified water

preparation 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? Heat a wok, add chicken oil, stir-fry ginger slices and shallots, stir-fry duck pieces, cook Huadiao wine, pour the wok 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 scallion 3g chicken oil 75g salt, pepper, cooking wine, monosodium glutamate and purified water

Method:

1? Cauliflower snake governance, cut into 6 cm long segments; Wash the column; Slice ham and mushrooms.

2? Heat a wok, add chicken oil, stir-fry ginger slices and shallots until fragrant, pour in snake slices and stir-fry until fragrant, cook cooking wine, turn the wok into a crock, add the column, ham and mushrooms, 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 bamboo shoots?

raw materials: cattle? 5 grams of calf meat, 15 grams of Chinese yam, 6 grams of Lycium barbarum and 6 grams of longan meat, 15 grams of dried bamboo shoots in Tianmu Mountain, 1 grams of ginger slices, 3 grams of onion knots, 75 grams of chicken oil, and appropriate amounts of salt, pepper, cooking wine, monosodium glutamate and purified water

Method:

1? Cattle? Wash, blanch in boiling water pot for about 3 minutes, take out and cut into pieces; Soak dried bamboo shoots in warm water and cut them into strips.

2? Put the wok on the fire, add the chicken oil to heat it up, add the ginger slices and shallots and saute until fragrant, then pour in the beef. Stir-fry, add cooking wine, pour 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 a 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 belly in boiling water, take out a layer of gastric acid on the surface of the pot and rinse it. Slaughter the old duck and rinse it, then rinse the pork belly.