Zu'an chicken sauce abalone is a traditional Hunan cuisine in the best seafood dish, is a traditional dish of zu'an series, but also the first chief executive of the Kuomintang, the chairman of Hunan Province, Mr. Tan Yanmin's favorite dish, he is also a famous gourmet, his ancestral cuisine pioneered modern Hunan cuisine, can be called the grandfather of modern Hunan cuisine.
The main ingredient is six water abalone, abalone must be sent for three days, when doing to simmer for 8 hours, the main seasoning is thick soup, the so-called thick soup is the use of earth hens, pig hands, keel, Yaozhu and other raw materials, boiled into a thick soup, and then the abalone with onions, ginger, cooking wine blanched water, blanched water into the pot, and then slowly simmered for 8 hours, simmered after the plate, spelling the dishes. Soft glutinous in quality, rich in taste, with high nutritional value, containing about 54 grams of protein and 8 grams of fat, it has the effect of nourishing blood and soft liver and performing paralysis.
This dish has two ways to plate, one is to make a large plate, a whole table, or 10 people, 12 people table to eat, in order to improve the grade, today to bring to everyone is one person, is to use a small plate of simmered abalone to spell the dish, so that there is more grade.
Xu Juyun, a native of Changsha, Hunan, born in September 1948, is a member of the Communist Party of China, a master of Chinese Hunan cuisine, a master of Chinese cuisine, a master of Chinese catering culture, a master of skills in Hunan Province, a deputy to the 8th, 9th and 10th Hunan Provincial People's Congress, a deputy to the 11th and 12th National People's Congress, and has won the honorary titles of National Model Worker, National May Day Labor Medal, National Technical Expert, Chinese Culinary Master Special Gold Award, Chinese Golden Chef Special Contribution Award, China's Top Ten Culinary Masters, Chinese Culinary Artists, and China's Top Ten Famous Chefs. He is currently the vice president of the China Cuisine Association, the deputy director of the China Celebrity Chef Committee, the international judge of the World Culinary Competition, the first-class judge of national cooking, the expert judge of the foreign chef assessment of the Ministry of Foreign Affairs, the vice president of the Hunan Culinary Association, the director of the Hunan Provincial Celebrity Chef Committee, the technical director of Changsha Catering Group, and the deputy general manager of Changsha Yuloudong Co., Ltd. He has been appointed as a visiting professor of Yangzhou University, Hunan Business School, Sichuan Culinary College, Hubei University of Economics, Shaanxi Tourism And Culinary Vocational College, Hunan Provincial Commercial and Technical College, Changsha Trade and Tourism Vocational and Technical College, Changsha School of Finance and Economics, etc.
<h1>Main ingredients</h1>
<h1>Ingredients</h1>
Water hair abalone six
<h1>ingredient</h1>
1 earth hen (about 2000 grams), 1500 grams of pork hands, 200 grams of ham, 50 grams of yaozhu, 1500 grams of keel, 10 vegetable dishes
<h1>seasoning</h1>
50 grams of chicken fat, 5 grams of salt, 5 grams of king chicken powder, 2 grams of pepper water, 50 grams of green onion, 50 grams of ginger, 50 grams of cooking wine, 20 grams of wet starch
<h1>Preparation method</h1>
1, abalone blanched water: put water into the pot, put the onion and ginger flat and pat loose, put the green onion knot into the pot, then put in the cooking wine, pour in the good abalone, blanch it and drain the water;
2. Boil the soup: the earth hen, pig hand, ham and keel are uncut and shaped, and the yaozhu is boiled into a thick soup;
3, simmer abalone: the soup into the pot boiling, put the abalone on a clean gauze wrapped up, put into the casserole, the boiled soup poured in, and then put in a little green onion knots, ginger slices, add cooking wine, first boil on high heat, and then turn the low heat slowly simmer for 8 hours, through the flavor of the juice;
4, vegetable blanching water: when the abalone simmering is almost over, you can prepare the preliminary work, first put the vegetables on the edge into the pot to blanch the water, add water to the pot, add the appropriate amount of oil and salt, and then add the vegetable blanching water, fish out the spare;
5, fish out the abalone: 8 hours after fishing out the abalone, at this time the aroma of abalone, the aroma of the soup are out, first remove the onion and ginger, and then take out the whole abalone wrapped in gauze;
6. Plate: put the abalone into a small dish and garnish with two pieces of dishes;
7, mixed with the juice: from the pot, pour chicken fat into the pot, when the oil is 70% warm, put the abalone soup of the original juice in it, that is, the soup of simmering abalone, and then add some salt, monosodium glutamate, chicken essence 5 grams each, stir well;
8. Finish: Finally, add the mixed juice to the small plate containing abalone, and then add some chicken fat on it.
<h1>Tips</h1>
1. Pay attention to the heat when simmering abalone;
2, the pot must put bamboo mats, to prevent sticking to the pan, do not pay attention, with a yarn bag or such a pot can be.
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