The soup of Sichuan cuisine has three yan, one is boiling water cabbage, the second is chicken bean flower, and the third is liver cream soup. Among these three dishes, the freshest is cabbage, the smoothest is liver cream, and the most beautiful is chicken bean blossom. The essence of these three dishes is a clear and transparent pot of fine clear soup.
Three steps to clear soup: one boil. Two sweeps, three hanging soup ingredients Pure Land Chicken and Pure Land Duck 5000 grams each, pork ribs, pork stick bones 4000 grams each, pork skin l000 grams. Soup ingredients 5,000 grams of lean pork and 4,000 grams of chicken breast.
<h1>boil</h1>
1, all raw materials rinse and wash, pour into the boiling soup pot to remove the water, fish out and then rinse.
2, add 30 pounds of water to the soup bucket, put in the green onion, ginger slices l00 grams each and the raw materials of the water, after boiling over medium heat, skim off the foam, and then change the heat to simmer for 6 hours, get. About 27 pounds of soup.
<h1>sweep</h1>
The prepared soup is filtered out and re-placed in the soup bucket and boiled. Take the pork minced pork and 750 grams of clear soup to mix well, put into the slightly boiling clear soup pot, the spoon is slowly stirred in one direction, help the meat to fully spread out, all are heated, suck the dirt clean from top to bottom, wait until the soup is about to boil again, immediately turn to a low heat, when the meat sticks to the impurities in the soup float on the soup noodles, it is fished out, rinsed with water to remove the sticky blood foam, squeezed dry, kneaded into a ball for later. Next, mix the chicken minced meat with 500 grams of clear soup and sweep it again according to the above method.
<h1>condole</h1>
Knead the red and white mushrooms, wrapped in clean gauze, put into the soup filtered with fine gauze, simmer slowly for 2 hours, keep the soup as if it were not open, the meat balls in the process of sinking and floating fully overflowed with fresh flavor, and then fished out, the soup with salt seasoning, and finally about 25 pounds of clear soup.
Chicken bean blossoms
Ingredients: 500 g of chicken breast.
Accessories: 3500 g of clear soup.
make:
1, chicken breast washed out of blood, first with the back of the knife to beat loose, and then with the blade of the fine chop, to make chicken mushrooms, add water 500 grams, salt 2 grams, beaten egg whites 30 grams and whisked into chicken paste.
2: Cook the chicken paste into the soup to 70C, scoop the chicken paste into the soup for every 40 grams, soak on low heat for 40 minutes until fully mature, turn off the heat and spoon the chicken bean blossoms into a small bowl, and flush 80 grams of hot clear soup along the edge of the bowl to take the dish.
Technology in three words:
1, when cooking chicken beans flowers, the soup should be more, at least it should be about seven times the chicken paste, only in this way, the soup can withstand the weight of the chicken paste, so that it floats unsinkable.
2, the prepared chicken bean flower into the bowl should be light, the clear soup should be flushed along the edge of the bowl, otherwise it is easy to wash the chicken bean flower into slag.
Boiling water cabbage
Ingredients: 1 cabbage core (about 120 g). Excipients: 350 g of clear soup.
1. Wash the cabbage core and repeatedly stab it with silver needles to make the cabbage full of needle eyes that are difficult to see with the naked eye from the inside out.
2. Take one. Cook the pot of clear soup until slightly hot, keep the soup juice 70-80C, put the cabbage into a colander, move to the hot clear soup, pour the clear soup on the cabbage repeatedly until it is completely cooked, put it into a small bowl, slowly pour the boiling clear soup along the edge of the bowl, and garnish with goji berries.
Three words and two words to say technology: it is best to choose the late autumn season frosted, just rolled tight core of the cabbage, must be the same day away from the soil, after the frost, the cabbage back sweet; Not overnight, the cabbage is tender. The purchased cabbage removes the outer leaves, leaving only the white stem and fist-sized essence of the leaf.
Bamboo sun liver cream soup
Flavor characteristics: Bamboo sun liver cream soup needs to go through four links of pounding, picking, filtering and steaming, one of which cannot be wrong, otherwise the liver cream will become a waste product like dog skin plaster, which cannot meet the requirements of delicacy and no fishy gas.
Ingredients: 250 grams of pork liver, 20 grams of bamboo thorns, 15 grams of morels with swollen hair.
Accessories: clear soup l000 g.
1: Soak the bamboo in warm water for 10 minutes until the hair rises, wash and cut into sections, then cut into four small pieces with two knives, soak in C soup and set aside.
2: Wash the pork liver, pound it into a fine paste with the back of a knife, pick off the fascia and put it in a large bowl, add 5 grams of green onion, ginger slices, 200 grams of clear soup, mix 5 grams of salt, 3 grams of white pepper noodles, 8 grams of cooking wine, stir well, and remove the slag.
3: Break up 1 egg white, add to the prepared pork liver mushroom, add 4 grams of water starch and repeatedly stir well in the bowl, cover and steam for 15 minutes to form liver paste, take out the inverted buckle into a large bowl, put in the bamboo shoots, morel mushrooms.
4: Add 5 grams of salt, 3 grams of monosodium glutamate, 4 grams of white pepper noodles to a boil, pour into a bowl with liver and cook.
Three words and two words about the technology: after the liver cream is steamed, use a toothpick to gently turn around the bowl wall, it is easy to buckle into the large bowl.