Hello everyone, I'm Quan Ge. The last time I shared the "fried" rice cake with soup in my hometown, I was nutritious, full and warm stomach, I couldn't eat it anywhere else, and many friends said that I was hungry [laughing] Then today I will share another hometown delicacy - chicken soup (the dialect of the hometown is called "paste soup").
Chicken soup is a lingering mark in memory. Call three or five friends, go to the food stall in the hometown, order a cage of tofu steamed buns (the old family manages "buns" called "steamed buns"), and then ask for a bowl of chicken juice soup, after sitting down, you can only hear the sound, everyone does not talk [sneaking] In addition to the supper, at the family banquet of the New Year's Festival, it is always indispensable. Since leaving home more than ten years ago to study in other places, every time I go back to my hometown, my father always has to burn chicken soup once, saying that when my girlfriend returns, it is a festival at home [touch my head]
Unlike fried rice cakes, the ingredients for chicken soup can also be bought elsewhere, so the key to restoring the taste of the hometown is the method. Let's take you all to do it today [high-five]
【Required Materials】
[Courgette] chicken soup (no, it doesn't matter, you can restore the taste of your hometown with clear soup)
[Courgette] chicken gizzard / duck gizzard, duck blood / pig blood (one of the sources of soup umami)
[Courgette] tofu (the more tender the better, preferably lactone tofu, it is not recommended to use brine tofu / old tofu)
[Courgette] rice cake (any kind of rice cake is OK), vermicelli/squeezed noodles (hometown specialty), small greens, corn starch, salt/soy sauce.
【Production process】
1. Chicken broth stew well in advance. You can choose smaller chickens, such as the 700g Russi yellow chicken sold by Tmall Supermarket, which is just the size of a 6l rice cooker and stewed. If there is no chicken soup, prepare warm water that has been boiled;
2. Rice cakes are soaked 3-4 hours in advance to make them soft, and can also be soaked overnight. Then cut into cubes, a random size;
3. Other ingredients, except for vermicelli/squeezed noodles, are cut into pieces or cubes and set aside. If you have fans or squeezed noodles, you can break them by hand. Chicken gizzards or duck gizzards should be cooked in advance and then cut. If you like to eat brine, you can also marinate the chicken gizzard or duck gizzard in advance. If there is no green vegetable, it can be replaced by Chinese cabbage or other green leafy vegetables;
4. Pour water and chicken broth into a pot and bring to a boil over high heat. The optimal ratio of water to chicken soup is 2:1;
5. Pour in the rice cake and duck blood/pig blood, cover and cook for 3-5 minutes. The reason why rice cakes and duck blood/pig blood are the first to be put in is because they need to be stewed for the longest time;
6. Follow with chicken gizzards/duck gizzards, then vermicelli/crushed noodles. If the gizzard has been cooked before, it can not be under the first wave, so as not to cook it and become old and hard. After this wave is good, cover and continue to cook for 5-8 minutes;
7. Let's continue with the tofu. Tofu can also be followed by the second wave, if you buy tofu that is relatively old. Finally, there is the dish, because the dish will turn yellow after cooking for a long time, so it is placed at the end. Then close the lid and cook until the whole pot bubbles to a boil;
8. Season. You can release raw soy sauce and cooking wine, but don't put old soy sauce, old soy sauce is used to make braised meat color, if you put it here, the taste is too salty. You can put salt, but if the taste is relatively light, you don't need to put salt after putting soy sauce;
9. Take the starch to contour. Place the cornstarch in a small bowl of warm water (not cold water) and quickly stir to form water for tickling. Here is a trick to add water: if the viscosity in the pot is relatively high, for example, if you put the vermicelli instead of squeezing the noodles, it is thicker in itself, and the rice cake will also increase the consistency of the soup, then the hook water can be put less, or put more water in the hook water to make it thinner. If the thickness in the pot is relatively low now, then the hook water can not be put less, and the hook water needs to be less water, and it will be thickened;
10. Pour the hook water into the pot, cover the lid and cook for 1-2 minutes, you can get out of the pot [yay]
A big pot of steaming chicken sauce soup, rich in nutrients, warm and stomach-warming. It's okay to eat it cold, and it's sticky to chew. Put it in a small bowl, and the appearance value is not low. Let's try it[ proud]
I'm Quan Ge, I'm watching the world in headlines [Breeze] What do you like to eat soup? Welcome to the comments section to share oh ~ ~ ~