1: the proportion of spices::: pepper 0.3-0.8, cumin 0.3-0.8, fennel 0.2-0.6, sugar 5 ~ 10, cloves 0.1-0.3, nutmeg 0.1-0.3, fragrant fruit 0.1-0.5, strawberry 0.1-0.5, ginger 0.5-1, green onion 0.5-1, salt 0.3-0.8, oyster sauce 0.1-0.5, dark soy sauce 0.1- 0.5, water 1000
2: the general situation of the so-called secret sauce are above the proportion of such a blend out, such as a little more sophisticated sauce manufacturers will also be added on the basis of this seafood sauce, increase the proportion of oyster sauce or other seasonings or additives!
PS: It is not recommended to make your own cassoulet sauce, the process is complex! And the technical difficulty is high! People can go to the market or buy online!
Yellow cassoulet making:Materials Preparation:
1: main ingredients: chicken thighs about 500 grams
2: Accessories: 60 grams of dried shiitake mushrooms, 100 grams of green peppers, 20 grams of ginger, 15 grams of green onions, 50 grams of carrots
3: Seasoning: Vegetable oil, yellow cassoulet sauce, chicken essence, brown sugar, soy sauce, dried chili peppers, cooking wine, cornstarch.
Preparation steps:
1: Chicken thighs chopped into pieces, rinsed in water to remove blood, then add ginger, green onions, cooking wine, oyster sauce marinade for about 10 minutes.
2: dry shiitake mushrooms a day in advance, wash and soak, not too much water! After that cut into small pieces.
3: chili pepper cut into pieces, carrots sliced.
4: hot pot, add vegetable oil! After the next into the ginger, dried chili pepper section, marinated chicken thigh meat stir fry on high heat! Stir fry the skin and drizzle with cooking wine, then simmer over medium heat for 1 minute to deodorize! Add the cassoulet sauce and stir-fry well, then add the mushrooms and the water in which they were soaked! Pressure cooker for 5 minutes.
5: Pour the chicken and soup inside the pressure cooker into a casserole dish or frying pan, and cook over high heat until half-dry, then add the green peppers, about 2-3 minutes or so, and add the water starch color thickening to the pot!
The following is about the rice production of cassoulet:The main reason why cassoulet rice is delicious is that the chicken broth is flavorful! But more importantly, the rice should be delicious! It must not be steamed too soft! The choice of rice is also an important part!
1: It is recommended to choose fragrant rice or long grain oil rice, rice grain should be full, try not to have broken, the choice of rice for fresh rice, if it is the old rice, then steamed out of the texture of the rice is very bad!
2: Steam rice when the water do not put too much, in order to steam the rice grains full of appropriate, can be almost the same as fried rice rice! The choice of different varieties of rice plus the amount of water varies, so I have no way to give you a specific ratio here, to the method of rice cooker or steam rice tray, the thickness of rice 1.5CM, rice above the thickness of the water 1CM. if the thickness of rice is more than 3CM, then the thickness of the water is up to 2CM. specific circumstances to grasp!