Fuzhi New Year Poon Choi
1.
Why is it all six?
Because of Liuliu Shun!
Actually it's not.
Master Wei said,
Poon Choi is where everyone sits down during the Chinese New Year.
A pot of choy that we eat together,
So just cook a few for a few people,
This happens to be the same for everyone,
If your family is a big family,
It may be necessary to change to a giant casserole to fill the ingredients.
Generally Cantonese eat this dish,
I’ll start preparing a day in advance,
And busy all day for this pot of vegetables,
So the preparation is a little more complicated,
The cooking process also requires a long time and patience.
Among them, it takes two days and one night to soak sea cucumbers.
If you feel troubled at home,
You can buy soaked sea cucumbers from the market, remember.
2.
The first step is to slice chicken.
Take about 6 kg of old butter chicken,
Kill white and wash, divide into two, cut into large pieces,
Take care to remove some chicken fat when cutting,
Otherwise, the stewed soup will have a thick layer of chicken fat.
3.
Basically cut into large pieces about 5 cm,
If it is cut too small, it will break easily when stewed.
4.
Next, chicken feet and goose paws,
Everything is two, easy to set up.
5.
Then put the chicken nuggets, chicken feet, goose paws,
And blanch the pig's paws first,
Add some rice wine to the water to get rid of fishy.
6.
After blanching, clean it again,
I am afraid that the scent of goose palm will remain.
7.
Next, find a large casserole,
Put a bamboo net underneath,
Prevent the ingredients from sticking to the bottom when cooking.
8.
The order of stacking is chicken and pig feet at the bottom,
Spread chicken feet and goose paws.
Goose palm is for taste,
Pork feet and chicken feet are used to increase gum,
And the beef tendon should be stewed at this time to get full of collagen.
9.
After placing the ingredients,
Pour in enough mineral water without any ingredients.
10.
Then it was simmered on fire,
After the water is boiled on the fire,
Turn to the smallest fire and simmer slowly,
Simmer for more than 3 and a half hours,
At this time, the water has turned into a pot of milky white soup.
11.
Next, we are going to prepare for the initial seasoning and color enhancement,
Just use four seasonings:
Light soy sauce, dark soy sauce, oyster sauce and rock candy.
Add as appropriate.
12.
Master Wei used 30 grams of rock sugar,
60 grams of oyster sauce, 60 grams of light soy sauce, and 100 grams of dark soy sauce.
13.
This pot of Poon Choi has already taken shape.
After one seasoning,
Let’s start coding other ingredients.
14.
First,
Is the most worthy of the first chopsticks: abalone.
If you make Poon Choi at home,
The easiest and most convenient way is to use fresh abalone.
However, Master Wei uses dried abalone in Zi Xuan's cooking pot dishes.
The production of dried abalone ranges from soaking to simmering to make a heart-wrenching abalone.
It may take a few years for Sister Hua to master it.
Don't learn it yet (giving up the face).
15.
Scallops,
It’s just bigger scallops,
No need to soak the hair, just throw it in and cook.
16.
Surrounded by oyster sauce,
There is no need for pre-processing,
Throw it in,
Let the oyster sauce and scallop inject the "umami" flavor into the whole pot of Poon Choi!
17.
And flower mushrooms,
Also code in at this time,
Master Wei said, bring the pot choi on the table,
The first thing he is willing to put on the chopsticks is the flower mushrooms (you can see how fragrant and delicious the flower mushrooms are)
At this time, add a little oyster sauce,
Boil for another hour on low heat.
18.
In the last half an hour,
You need to stay by the stove,
Ma Shang Liao Ginseng, Poshen, Prawns and Egg Dumplings,
Then use a spoon every now and then,
Pour juice on the top layer of ingredients,
Possam is crisp, Liaoshen is glutinous.
19.
Half an hour later,
Put blanched broccoli on it,
Key role: to enhance color.
20.
A pot of Poon Choi full of collagen.
21.
The atmosphere of sitting around a table,
The incarnation of the happy new year head,
This is the pot of Fuzhi Poon Choi.
I will give you an abalone~
22.
There is true love in the world,
There is true love in the world.
Tips:
When I saw this pot of Qiyuxuanang Poon Choi,
I really feel the warmth from the Spring Festival.
Master Wei is very caring,
Replaced us with some commonly used ingredients,
To make family bon choi.
Below is the teaching time (knocking on the blackboard)
Stack the ingredients layer by layer into a large basin,
It is called "beating basin".
Generally, traditional Poon Choi is divided into three layers.
What to put on each layer is very particular,
The essence of the ingredients penetrates layer by layer,
Repeatedly to form a perfect freshness,
This heroic and expensive Poon Choi,
Only in the New Year can they be served easily without gritting their teeth.
And in Zi Xuan,
The Poon Choi you have eaten not only has dried abalone,
And Matsutake mushrooms,
The soup base is not a simple chicken soup,
And abalone juice, just go down with chopsticks, you have everything you need.
Especially not suitable for people with difficult syndromes,
When you struggle with the order of chopsticks,
Maybe the abalone has been eaten by the friends at the same table.
This pot of stunning new year dishes,
Are you going to give it a try?
The ingredients are so wonderful anyway,
Zero cooking is not easy to destroy, right~
Wish everyone an early year in advance~
If you like Sister Huachi, you can add my WeChat public account: hsjiejie
