It's early autumn and it's getting cooler, so it's time to drink some soup. After several hours of boiling, the rice xiao'er finally boiled out the broth in the mouths of the chefs, the chicken soup was clear in color, delicious in taste and attached to a layer of yellow, very attractive chicken fat. There is also the creamy white pork bone soup, which tastes the same as in the restaurant!
As the saying goes: "Autumn and winter to supplement, the next year to fight the tiger." "But it's still a little hot at this stage, so it's not so pleasant to cook a pot of soup and eat some light meat and a small warm pot." Today, our kitchen master Shi Yongqiang will use the ingredients of snail powder to make a small warm pot for us, and he will use the pork bone soup boiled by rice Xiao Er!
Kitchen master dish - snail chicken small warm pot
-01-
Stir-fry dried chili peppers, fragrant leaves, cinnamon, peppercorns, herbs, cloves, sand ginger, star anise and other spices in a pan and set aside in bags (no need to put oil).
Tip: Put the sautéed dried spices into the bag and simmer to prevent the taste of spice residue.
-02-
Add sour shoots to a pan and sauté to create excess water. Note: Do not put oil in the pan.
Tip: Sour shoots are fried to create excess moisture, which is crisper and more intense.
Sour shoots
(1) It is a very common ingredient in Guangxi, which is made by acidifying fresh bamboo shoots after fermentation by process, and the taste is very strong.
(2) It can be eaten alone, stewed with meat or vegetables, etc., and can also be mixed with meat ingredients to make stir-fry dishes.
-03-
Directly pour the snail into the pot, dry fry, do not put any seasoning, do not put oil, so that you can remove some of the water of the snail, it is easier to play out the aroma of the snail. Stir-fry for about 5 minutes, then put on a plate and set aside.
Tip: Put the snail into the water, pour sesame oil to make it lack of oxygen, and make the snail spit out the sand cleaner.
-04-
Pour oil into the pot, add shallots, peeled ginger pieces, garlic, sautéed snails, sour shoots, chicken into the pot, sprinkle salt, light soy sauce, add the pork bone broth and stir-fried spice packets, cover and simmer over low heat.
Trivia: Ginger is not peeled and stewed, which can neutralize the heat of ginger.
-05-
Start another pot, pour oil into the pan and heat the oil to about 210 °C-240 °C. In the pot put the shallots, ginger, garlic, the oil temperature of about 240 degrees Celsius the first time put the pepper noodles, stir-fry evenly, reduce the temperature; the oil temperature of about 120 ° C for the second time put the pepper noodles, the oil temperature of 60 ° C -90 ° C the third time put the pepper noodles, respectively stir-fry evenly. After the chili oil is boiled, it needs to be left to rest, note: after the chili oil is boiled, it is suffocated, and the spicy flavor is more sufficient.
Tip: Chili noodles are placed in the oil pot three times to ensure the color and aroma of chili oil.
-06-
The filtered chili oil is added to the pot of stewed snail chicken according to your own preference, you can add meat dishes, fungi, beans, and vegetables in the pot according to your preference, pay attention to the order of shabu-shabu, and the green vegetables should be put in last to prevent the taste of the bottom of the pot.
Today, The light meat small warm pot brought by Teacher Shi, the taste of each ingredient is cleverly integrated together, after eating a bowl of snail chicken light oil is not greasy enough, it is really "delicious on the tip of the tongue"!
After tasting Master Shi's snail chicken, Chef Xia also rubbed his fists and couldn't wait to show us a hand. What exactly is the dish that can not only be used as a sauce, but also can be used as a shabu-shabu? Let's meet with Xiao Er
Special chef's dish - Satay light meat small warm pot
Small classrooms
Satay sauce
(1) Legend has originated in Nanyang, satay originally means kebabs, satay sauce is mostly used for roast lamb, chicken or pork used for dipping.
(2) Mainly made of ground peanuts, garlic, dried shallots, southern ginger, lemongrass, etc., with a strong compound taste and spicy.
(3) There are many kinds of satay sauce, the more famous is Indonesian satay sauce.
Shacha sauce
(1) It is said that after the satay sauce was introduced to China's Fujian and Guangdong regions, a lot of local seafood ingredients were added to make a compound flavor sauce, and people in the Fujian and Guangdong regions took the harmonic sound of satay sauce, calling this improved satay sauce a sand tea sauce.
(2) It is light oyster oil color, mainly salty and sweet, compound slight spicy taste, and has three main functions of flavoring, freshness and flavoring.
Make a spice with onion, nan ginger, yellow ginger, garlic, and small dried shallots, note: the small dried shallots should remove the skin. Break the spices in a blender and set aside.
Add one spoonful of tahini, three spoons of peanut butter, one small spoonful of shrimp paste, two spoonfuls of sand tea sauce, one spoonful of oyster sauce, two spoonfuls of soy sauce, two spoons of sesame sesame oil, and one spoonful of fish sauce to the bowl and stir well to make satay bile.
Pour the right amount of oil into the pot (you can add a little more), pour in the sea rice (sea rice soaked and chopped up), after the sea rice is fragrant, pour in the crushed spices, stir-fry on high heat, stir-fry the light yellow grease, you can add some earth fish meal, stir well, and then add a little lemongrass powder.
After the compound aroma in the pot comes out, you can add satay bile, slowly stir-fry, add sugar, push and stir evenly, when the aroma is exhausted, add the peanuts that are crushed after frying, stir well and put out a small bowl to get a bowl of satay sauce.
Tip: Lemongrass powder has a stronger flavor than fresh lemongrass and will have a smoother texture.
Earth Fishmeal:
Earth fish, also known as flounder, is a powder that is ground after drying and is often used in Guangdong to season.
Add chicken broth to the satay sauce in the pot, and the aroma of the satay sauce bursts out in an instant, and the satay sauce soup base is completed.
Tip: When making a soup base with satay sauce, there will be foam on the soup, do not skim off, the taste is better.
Put the soup base into the stone pot, add the ingredients, spread the baby cabbage on the bottom of the pot, add some enoki mushrooms, shiitake mushrooms, and then put in the shrimp and beef, sprinkle the garlic after opening the pot, see if you like, you can add millet spicy, and it's done!
This satay light meat small warm pot tastes delicious, the taste between the various ingredients does not affect each other, first cook the dish and then cook the meat, to the greatest extent to ensure the deliciousness of meat and shrimp.
A satay light meat small warm pot has won everyone's praise, Master Shi saw that there are still some unused ingredients, in order to avoid waste, simply on these remaining ingredients, made a light meat sour shoot small stir-fry powder.
Kitchen master dish - light meat and sour shoots small stir-fried powder
Add some oil to the pan, add dried chili peppers, sour shoots, beef, rice noodles, bean sprouts, add some spicy fresh sauce, stir-fry and sprinkle with spring onions to get out of the pot.
Although this light meat and sour shoot small stir-fried powder is simple, the taste is not ambiguous at all, especially after adding a little spicy fresh sauce, it is really spicy, fresh and refreshing, people can't help but marvel: "Delicious!" ”
Make a small warm pot of light meat to satisfy your stomach and warm your heart in the cool autumn weather. Hurry up and sit around a table with family and friends, and enjoy this warmth and beauty
Source: CCTV goes home for dinner