Crab powder fishing rice with beef fragrant tea (Shanghai Pudong Hanjing Garden Hotel new dish fax)
peculiarity:
Chinese love egg fried rice, but people in South America love to eat seafood fried rice, such as steaming fish or steaming crayfish, and then stir-frying with rice and eating it with seafood soup. When the rice is fried with lobster meat, the lobster shell is boiled in soup. I borrowed this way of eating, fried rice with crab powder, and served with beef fragrant tea. Beef fragrant clear tea is based on the traditional oxtail soup, clear and mellow.
Chef Introduction:
Chen Weibo, Executive Chef of Hanjing Garden Hotel Shanghai Pudong, Executive Chef of Sea Banquet.
Yang Jianhua commented:
The soup and dish are very innovative. However, I think that when hanging beef fragrant tea, roast beef bones should be placed in a 170-180 degree oven for 10-15 minutes, so that it can be fragrant. Finally add egg whites to adsorb impurities. It will make the clear soup carry the fishy smell of eggs, it is recommended to deal with it like this: after boiling the soup naturally cooled, take 1/3 of the boiled beef breast and beat it into a paste. Add three spoons of soup to dilute, and then reheat the boiled clear soup to 30-40 degrees, stir and turn it up and then put down the beef minced, boil and filter with gauze, wrap the filter residue with gauze, and then put it into the soup, boil and continue to heat for 5-10 minutes with low heat.
raw material:
A bowl of beef fragrant tea, 100 grams of crab powder (3 or more river crabs dismantled meat, 3 or less crabs with insufficient meat elasticity), steamed rice 80 grams.
seasoning:
6 grams of salt, 10 grams of monosodium glutamate, 3 grams of pure ginger juice (juice made with ginger without any ingredients), 5 grams of chicken fat, 5 grams of crab oil (refined oil and crab yellow 3:1 ratio, 2 to 3 into oil warm and slow boil for about 10 minutes to become crab oil).
Hanging beef fragrant tea technology:
5 kg of beef bones, 5 kg of brisket, 2 kg of celery leaves, 20 pieces of egg white, a box of basil leaves (more than a dozen pieces) of water 50 kg.
Preparation Method:
1: Knock the beef bones into a 100-degree oven and bake for 4-5 minutes until the bone marrow is slightly melted and the aroma is allowed.
2: Wash the brisket and celery leaves and set aside. Beef brisket is not watery, so the soup is fragrant and the blood can absorb impurities. Celery leaves are less watery and more fragrant than celery stalks.
3, when boiling 50 kg of water to 60-70 degrees. Put in the beef bone, beef breast, celery leaf, basil leaf, cover the lid and bring it on high heat, then adjust the "mung bean low heat" to hang for 8 hours, so that the water is kept in a boiling state that is, shrimp eye water. Add egg whites before cooking to adsorb impurities, and then filter with gauze to form 50 parts of clear tea.
Hanging soup key:
1, beef bones should be roasted first to make it fragrant so that nutrition is easier to melt into the soup.
2, hanging for eight hours to suppress curiosity do not open the lid to see. Frequent opening of the lid to inspect will also make the soup muddy.
(1) Add chicken fat to the pot, add crab powder, pure ginger juice, salt 3 grams, MSG 5 grams and stir-fry until fragrant.
(2) Add half of the cooked crab powder to 3 grams of salt, 5 grams of monosodium glutamate, crab oil and rice over low heat, put them into a cup, buckle into the plate, and cover the other half of the cooked crab powder. Sprinkle fresh coriander leaves with crab flour and rice in beef-flavored tea.
Flavor type: salty and moderate.