peculiarity:
Chicken wings are crispy and have a mellow taste.
Court cuisine is noble, refined and beautiful. Cai Lei, the sixth generation of Chinese court cuisine, changed the selection of ingredients, techniques, tastes and costs in traditional court cuisine, but the technical requirements remained unchanged, and the new court cuisine made catered to the dietary concepts of modern consumers.
raw material:
Chicken wings 700 g, cucumber 20 g.
seasoning:
Thai sweet and spicy chicken sauce 8 grams, garlic chili sauce 6 grams, dark soy sauce, oyster sauce 3 grams each, refined salt, monosodium glutamate 2 grams each, beer 12 grams, wet starch 4 grams, salad oil 1 kg, fried powder 18 grams, fish soup 3.5 grams, green onion, ginger rice, garlic rice 1.5 grams each, green onion oil 6 grams.
Fish soup making techniques:
Fathead fish head 3 kg, fish bones (all kinds of fresh fish meat leftover fish bones) 2.8 kg, scallop meat 400 g, kelp 0.5 kg, grass shrimp 800 g, tap water 75 kg.
Preparation Method:
(1) First wash the fathead fish, fish bones, scallop meat, kelp, grass shrimp, etc., put them in boiling water for 3 minutes and then take them out, and wrap the fathead fish head and fish bones in gauze. Pour the water into the stainless steel soup bucket and boil, first add the fish head, fish bones, simmer for 3 hours, add other raw materials, then simmer for 2 hours, take out the filter residue.
The soup is delicious and the fish is stronger.
Remarks;
The ingredients must be fresh, so as not to affect the taste and storage time of the soup, it is best to use all the best on the same day, if you need to save, you must boil the soup water to avoid the soup from deteriorating.
Applicable dishes:
Mountain treasure seafood family pot, Jufu turquoise fish MSG, fragrant fish soup pot rare mushrooms, fresh fragrant fish soup stewed meat, three fresh whole soup scorched kale, Beihai fish soup Arctic shellfish and so on.
Comments:
This soup is very effective in fish stewing, it is also very good for processing seafood soups, and it can also be used to burn various green vegetables or for processing various precious fungi. It is also good to make seafood original hot pot in winter, but it is necessary to add a variety of shellfish seafood when boiling.
annotations:
For all court soup making techniques and dishes, please refer to the "Five Improved Versions of the Palace Soup Making Techniques of the New Changchun Palace Cuisine (Imperial Soup, Vegetarian Soup, Mushroom Soup, Fish Soup, Rice Soup)" in the "Exclusive Secret Skills" column of this site.
(1) First change the chicken wings to a flower knife, wash and put them in boiling water for 1 minute, and the cucumbers are changed to knives and long strips and placed on the plate.
(2) Add fish soup to the pot, bring to a boil, then simmer the chicken wings over low heat, and when the chicken wings are eight ripe, waterlogged out and cool, wrap evenly in fragrant fried powder.
(3) Take the pot on the heat, add the salad oil, burn until it is 60% hot, soak the chicken wings and fry them, and fish out when the chicken wings are golden and crispy and fully cooked.
(4) Raise the pot, add 3 grams of shallot oil, sauté the chives and garlic rice, add the Thai sweet and spicy sauce, garlic chili sauce, soy sauce, add 100 grams of fish soup and the remaining spices to boil, pour in the fried chicken wings and simmer over low heat, when the soup is thick, add the wet starch to hook the sauce, and pour the remaining shallot oil out of the pot.