Lu Cai Liang Soup "lotus Peng Sanxian Soup"
by Large frying spoon
Favorite
Difficulty
Easy
Time
10m
Serving
2
Among the high-end dishes, "Lu cuisine" pays attention to the use of soup. The best soup is "clear soup" followed by second soup, milk soup and general bone soup, chicken soup, etc.
"Clean soup" is also known as broth or soup. The craftsmanship of "Clear Soup" is very particular, and the ingredients are matched in proportion. First of all, we must choose the old hen. The older the hen the richer the various amino acids. Therefore, the aromatic substances stimulated during the cooking process will be more mellow.
The cooked soup looks as clear as water, but the taste will be unusually rich and delicious. Secondly, we must choose the best scallops, which will also exude a very rich and delicious flavor. In addition, it is paired with pork front knuckle and a little Jinhua ham, which are all the ingredients for making "clear soup".
The proportion of "clear soup" is: five old hens, one pig's front elbow, 100 grams of Jinhua ham, 50 grams of premium scallops, and two kilograms of minced chicken and 500ml of beef blood.
The preparation method is: wash the hens and pork knuckles, boil them in boiling water, set up a clean soup container, put the blanched chicken and knuckles, add five times the raw material water, and then add Jinhua ham thin The meat and scallops should be boiled over a high fire first, but do not let them bloom, and then change the heat to a gentle heat, taking the soup as if it can’t be opened. The temperature of the soup is about 90-95 degrees Celsius, and it is simmered for two and a half hours, with two frothing during the time.
After the soup is cooked, use the standard of two catties of soup with one catty of raw materials. Then use a fine sieve to filter out the pure soup. This is the clear soup raw material that was cooked for the first time, also called the original soup. Next, bring the filtered original soup to a boil again, but do not open it too much. As standard, mix half of the prepared minced chicken and half of the blood smelt, then pour it into the soup. At this time, there will be a lot of scum and the cooked minced chicken floating on the soup noodles. Use a sieve spoon to remove it. Take out these floating objects, and then according to this method, mix the other half of the minced chicken and blood into the soup, wait for it to rise and remove it again. If you look at the soup at this time, it will be crystal clear, with a light tea-yellow color. This is the most advanced "clear soup" produced. It can be used to make "clear soup bird's nest", "white grilled shark's fin" and a variety of top-quality products. Treasures of mountains and sea The mystery and skills of this soup are all in the two stages of "boiling" and "clearing". "Boiled" should be simmered at low temperature, and it will become turbid when it spreads. For "Qing", the minced chicken must be finely chopped and mixed with blood before it can be poured into the soup, and the impurities in the soup can be absorbed with it, so that the soup is clear and the bottom of the pot can be seen to meet the standard. This is the whole secret of making a good "clear soup" in Shandong cuisine.
For the rest, add the cooked chicken, knuckles, ham, scallops and other raw materials, add water and boil it over a high heat, then change to a low heat and cook for 3 hours. This soup becomes the second soup, which can be used as a stir-fry or a casserole, etc. Dishes are used.
"Soup" is indispensable in the banquet. Today, a more traditional "Lianpeng Sanxian Soup" in Shandong cuisine is made. The method of preparation is as follows;"
"Clean soup" is also known as broth or soup. The craftsmanship of "Clear Soup" is very particular, and the ingredients are matched in proportion. First of all, we must choose the old hen. The older the hen the richer the various amino acids. Therefore, the aromatic substances stimulated during the cooking process will be more mellow.
The cooked soup looks as clear as water, but the taste will be unusually rich and delicious. Secondly, we must choose the best scallops, which will also exude a very rich and delicious flavor. In addition, it is paired with pork front knuckle and a little Jinhua ham, which are all the ingredients for making "clear soup".
The proportion of "clear soup" is: five old hens, one pig's front elbow, 100 grams of Jinhua ham, 50 grams of premium scallops, and two kilograms of minced chicken and 500ml of beef blood.
The preparation method is: wash the hens and pork knuckles, boil them in boiling water, set up a clean soup container, put the blanched chicken and knuckles, add five times the raw material water, and then add Jinhua ham thin The meat and scallops should be boiled over a high fire first, but do not let them bloom, and then change the heat to a gentle heat, taking the soup as if it can’t be opened. The temperature of the soup is about 90-95 degrees Celsius, and it is simmered for two and a half hours, with two frothing during the time.
After the soup is cooked, use the standard of two catties of soup with one catty of raw materials. Then use a fine sieve to filter out the pure soup. This is the clear soup raw material that was cooked for the first time, also called the original soup. Next, bring the filtered original soup to a boil again, but do not open it too much. As standard, mix half of the prepared minced chicken and half of the blood smelt, then pour it into the soup. At this time, there will be a lot of scum and the cooked minced chicken floating on the soup noodles. Use a sieve spoon to remove it. Take out these floating objects, and then according to this method, mix the other half of the minced chicken and blood into the soup, wait for it to rise and remove it again. If you look at the soup at this time, it will be crystal clear, with a light tea-yellow color. This is the most advanced "clear soup" produced. It can be used to make "clear soup bird's nest", "white grilled shark's fin" and a variety of top-quality products. Treasures of mountains and sea The mystery and skills of this soup are all in the two stages of "boiling" and "clearing". "Boiled" should be simmered at low temperature, and it will become turbid when it spreads. For "Qing", the minced chicken must be finely chopped and mixed with blood before it can be poured into the soup, and the impurities in the soup can be absorbed with it, so that the soup is clear and the bottom of the pot can be seen to meet the standard. This is the whole secret of making a good "clear soup" in Shandong cuisine.
For the rest, add the cooked chicken, knuckles, ham, scallops and other raw materials, add water and boil it over a high heat, then change to a low heat and cook for 3 hours. This soup becomes the second soup, which can be used as a stir-fry or a casserole, etc. Dishes are used.
"Soup" is indispensable in the banquet. Today, a more traditional "Lianpeng Sanxian Soup" in Shandong cuisine is made. The method of preparation is as follows;"
