Lu cuisine essence - the production of clear soup, milk soup

Clear soup and milk soup

Jinan's famous dishes are famous for their soup dishes, and clear soup and milk soup are the main raw materials of soup dishes, which are introduced separately with their unique methods. The clear soup is beautiful in color, and the milk soup is white and mellow, and it is like milk. In particular, milk soup and Jinan's famous products: pu cai, lingbai, fresh lotus seeds, cabbage hearts, moss flowers, etc. are made into soup dishes, and the soup is clear and mellow, becoming a scorched product with color, aroma, taste and shape, and becoming the most unique flavor in Jinan cuisine.

In the past, when Lu chefs cooked, they usually added clear soup to the wok, but now they are changed to dragon water, that is, tap water. If the chefs all use clear soup, the estimated price will not be so close to the people.

(1) Raw materials

Fat Duck: One Net Fat Hen: One

Front elbow: one (three pounds) Pig bones: two pounds

Green onion (peeled): one or two slices of ginger (peeled): five dollars

Shallots: one or two Soy sauce: one or two

Refined salt: two or two

(2) Method of making clear soup

1. Scrape and wash each part of the pig's elbow, cut two knives along the elbow bone inside, expose the elbow bone, and smash the bone with the back of the knife. After washing the hen, chop off the chicken feet, remove all the chicken breasts, remove the chicken fat and chop into a fine puree. Cut off the legs of the two chickens, remove the bone and oil, and chop them into a fine puree. A chicken with a leg smashed the leg bone with the back of a knife. After washing, the duck breaks the leg bones and pins the wings.

2: Use a net pot to put in ten pounds of water, first put in the pig bones, and then put the chicken, duck, elbows in. After boiling over high heat, remove the foam, cook until six are ripe, remove the elbows, chicken, duck and pig bones, and wash them in clean water. Pour the elbow wash, etc. into the pot, move to a low heat and stir with a hand spoon, remove the foam, oil slick, and stir continuously. When the soup is 90% hot, remove the foam again. After the soup is boiled, scoop out four pounds and put it in a basin to cool.

Then put the bones into the bottom of the pot, the chicken on all sides, the duck belly up, put in the middle, the elbow skin is facing up, put on the top (if the soup can not soak the elbow skin, you can add another boiling water, keep it slightly open on low heat (make it thinly soaked), cook for an hour and a half (if the cooking is too much oil, you can skim off a part with a hand spoon, but do not skim, otherwise the soup taste is thin). Then fish out all the chicken, duck, elbows and bones in the pot, put them into the water (ten pounds), and then put the soup pot down, skim the oil slick, and when it is 70% hot, put the chopped chicken leg puree into the four pounds of clear soup that was scooped out and cooled last time, and stir well, and put in the ginger slices and green onions, and then move the soup pot to the high heat, put in half two soy sauce, one or two fine salts, stir with a hand spoon, make the soup rotate in the pot (if there is a floating foam can be skimmed), and then pour the cold soup with chicken leg mud into it, still stirring with the hand spoon. When the chicken thigh mud is 90% hot, use a colander to fish out the non-use, then skim off the foam, put the pot under the end to cool, and scoop out four pounds of clear soup into the net basin, put in the chicken breast puree and onion pepper to mix well, then move the pot to the high heat, and put in the fine salt one or two, soy sauce half two, stir with a hand spoon. When the chicken breast puree is all floating, move the pot to a low heat, use a colander to remove the chicken breast puree, squeeze the juice clean and pour it into the pot, then skim off the foam, and take the soup pot to cool.

The jargon calls chicken leg mud "red whistle" and chicken breast mud "white whistle", and its role is to increase the delicious taste of the soup on the one hand, and on the other hand, to absorb the small dregs in the soup and clarify the soup. When cooking soup, we should pay special attention to the heat, the fire is large, the soup is easy to change its color, and even lose its umami taste, becoming a "stuffy soup"; If the fire is small, the chicken and duck delicacies cannot be completely penetrated into the soup, and it is generally appropriate to maintain the condition of "shrimp eye water"

(3) Milk soup preparation method

1. Wash the elbows, chickens and bones that have been boiled in the clear soup with ten pounds of water, remove the duck meat, and retain the duck bones.

2. Put the pig bones into the bottom of the pot, the chicken on all sides, the elbow skin facing up in the middle, then pour the elbow washing water and duck bones into the pot, and cover the pot (with a pot with small holes). Then burn on the fire for two and a half hours, but pay attention to the fire should not be too large, otherwise it is easy to scorch the bottom to make the soup into waste; too small, the soup is dark and non-sticky. When the soup is about halfway down, the soup is white and muddy, and the elbows and chicken are boiled into a rotten paste, use a colander to fish out the meat puree, put the pot down, and use a net cloth to filter the soup in the net basin.

Milk soup with cabbage