Clear soup is divided into ordinary clear soup and refined clear soup. Ordinary clear soup: choose an old hen, with some lean pork, boil it with boiling water and put cold water to boil, remove the foam, add onion ginger wine, then reduce the heat, keep the soup noodles slightly open, and turn over the crushed small blisters. After the heat is too large, it is boiled into a white milk soup, and if the heat is too small, the fresh flavor is not strong.
Refined clear soup: take the ordinary clear soup and filter it with gauze, chop the chicken breast into minced meat, soak it in green onion ginger wine and water for a while, wrap the chicken minced meat in gauze and put it into the clear soup, heat and stir. When the soup will boil, use a low heat and do not let the soup tumble. After the turbid suspension in the soup is adsorbed by the chicken mushroom, the chicken mushroom is removed. This refining process is called "hanging soup", and the clear soup that has been refined twice is called "double hanging soup". This refined soup is the best in the soup, like boiled water but clear and fragrant, often used in the production of high-end dishes, representing dishes: boiled water cabbage.
The first idea of seeing "boiling water cabbage" is: its main ingredients are water, salt, cabbage, how to see it feels less than the fish head tofu cabbage soup made at home, how can a cabbage be put on the state banquet?
Later, I found out, Oh, this boiling water is not the other boiling water. People's "boiling water" is a double hanging soup after secondary refining, which concentrates the essence of chicken and pork, and ordinary people are reluctant to eat it like this!
And after this double hanging soup takes a lot of time to make the finished product, it can not only be paired with cabbage, that is to say, "boiling water cabbage" is only a more representative dish among its many dishes. It can also be paired with chicken, abalone, truffles and other ingredients to make different dishes that are "like light tea and have a strong soup flavor".
[Heart] chicken clear soup shiitake mushroom chicken mousse [heart]
Ingredients & Ingredients:
Chicken thigh onion, parsley, carrot, shiitake mushroom, egg white, light cream, fragrant leaves, black peppercorns
method:
The onion is fried in two to color, another onion and carrot, celery chopped, chicken breast crushed, add three egg whites and mix well, add cold chicken broth to stir and heat, add the charred onion and spices, lightly boil for 2 hours, until the soup is clear
Add egg white and light cream to make mousse, stir in shiitake mushrooms, add 85 degrees to a mold and steam for 20 minutes
Cut the asparagus and carrots into long shreds and roll them in soup, cut the shallots into strips and blanch in water and fry until golden brown
[Heart] clear soup abalone [heart]
Fresh abalone, old hen, ham hooves, ribs, scallops, peeled lean chicken breast, whole lean pork, green onion, ginger, salt, cooking wine, water
The old hen is slaughtered clean, the scallops are soaked in advance and washed ham hooves, ribs, etc. are put into different boiling water pots according to categories, blanched, remove blood water and impurities and then washed, put into the big soup pot together, add water, ginger, green onion and boil, add cooking wine to low heat and simmer for 3 hours
At the same time, chop the chicken breast and the lean pork into a paste, add the appropriate amount of water to make a porridge and set aside
After the soup is boiled for 3 hours, use a sieve to separate all the soup residue and oil slick, pour the clear soup into another pot and boil it, put the pork Rong and stir evenly over medium-low heat, wait for it to slowly disperse, the minced meat floats up, use a small colander to clean the minced meat, and then boil the soup again, divide the chicken minced meat into 2 times, according to the same method of minced pork; finally, completely isolate the clear soup, remove the oil, wait for the soup to be fresh and clear as water, and add salt to season for later
Divide the soup into two pots, shell the live abalone, wash the meat and change it to a chrysanthemum knife, put it in one of the broths and burn until 7 ripe, then put it into a colander and pour the original broth from top to bottom until the abalone is blanched
Place the abalone in the bottom of the bowl, bring another pot of broth to a boil and scoop into the bowl
[Heart] truffle chicken broth [heart]
Truffles, eggs, carrots, onions, dumpling skins, seedlings, juniper nuts, ginger, oil, salt, pepper
Chicken slaughtered clean, chicken thighs, chicken breast meat out for later, chicken skin do not, chicken bones to use the oven to dry, and then spray water to remove the oil, add onions, carrots roasted until golden brown, and then take a soup pot to put the roasted chicken bones and vegetables into it, add ginger, juniper nuts to start boiling chicken soup
Deserten the chicken thighs, add the clean truffle and stir into puree, season, add a little French chives to make dumpling filling, mix the flour, egg yolk, hot water and salt, press the noodles into dumpling skins, and then wrap them into a yuanbao shape for later
After the chicken soup is boiled, filter, soak in ice water and let it cool, crush the chicken breast, add egg white and a little cold chicken soup and mix well, put it in the cold chicken soup and start to stir while heating, until the soup boils and reduces the heat, simmer for about 6 hours and filter with gauze
The filtered chicken soup is heated to taste, the dumplings are steamed, sliced truffles, placed in a bowl, added to the appropriate amount of decoration, and the soup can be filled in a glass pot