Boiling is a cooking method that puts the main ingredients into a wide soup, brings it to a boil over high heat, and then turns to a low heat and slowly heats until it is ripe. It is similar to 汆, but the boiling time is longer than the heating time of 汆.
First, raw material preparation
1. 300 grams of dried white beans are first sliced with a flat knife method, and then cut into strips.
2. 100 grams of winter shoots cut into strips, blanch in boiling water and then remove and set aside.
3. Peel the green shoots and cut 100 grams into strips.
4. 80g chicken breast washed off blood and cut into strips.
5. Jinhua ham 20g cut into strips.
6. Six large shrimp with open backs to remove the shrimp line.
7. Take 80 grams of small rapeseed core and wash and set aside.
Second, marinate and sizing
1. Add 1 gram of salt and a small amount of pepper to the shrimp and grasp well, add 10 grams of egg white and 2 grams of starch and stir in a clockwise direction.
2. Add 1 g of salt, 10 g egg white and 2 g starch to the shredded chicken and sizing well.
3. Cooking dishes
1. Pour enough water into the pot, add 1 gram of salt, pour in the dry wire, bring to a boil on high heat and remove and set aside.
2. Add 100ml of salad oil to the pot and heat it to 40%, pour in the shrimp and slide until it is curly and discolored, remove the oil control plate.
3. Pour the shredded chicken into a 40% hot oil pan and slide until it changes color, pour out the oil control and set aside.
4. Pour 20 ml of corn oil into the pot and heat it to 40%, pour in the onion and ginger shreds and fry the pan.
5. Pour in 1000ml of clear chicken broth, pour in dried shredded, winter shoot shredded and ham shredded. Bring to a boil over high heat and reduce heat to low for 20 minutes.
6. Pour in the green shoot shreds and cook for 2 minutes, add 2 grams of salt.
7. Pour in the shredded chicken, shrimp and rape cores and bring to a boil and turn off the heat immediately after boiling. Serve out of the pan.
Fourth, the main points of operation
1. When boiling water with dry silk, it is necessary to put cold water under the pot, and it is easy to boil the pot when it is suddenly heated.
2. There are many varieties of raw materials, and it must be cooked in accordance with the correct feeding order, otherwise the taste is not good.