Fresh soup with Chinese Cabbage(qing tang yan cai )

How to make clear soup and edible vegetables:

Raw materials used for making clear soup and edible vegetables:

25g bird's nest, proper amount of clear soup, 25g cooking wine, 10g salt, 5g monosodium glutamate, a little pepper.

Processing steps of clear soup and edible vegetable:

1. Put the bird's nest in the clean porcelain without greasy, soak it in warm water, and then put it in a clean plate. It's better to clean the swallow hair and the rotten and discolored parts with tweezers, wash them with cold water twice, and then brew them with boiling water.

2. After passing the bird's nest with boiling water, open the soup again and put it in a small bowl. Add salt, pepper, monosodium glutamate and cooking wine into the clear soup, adjust the taste and then rush into the small bowl.

The characteristics of clear soup Yancai are as follows

Rich in nutrition, the most precious delicacy, soup and vegetables.

Fresh soup with Chinese Cabbage

Qingtang Yancai is a famous traditional dish with Shandong characteristics, belonging to Shandong cuisine. The nutritious and special soup made from bird's nest and various auxiliary materials is Shandong cuisine, which is a precious delicacy.

Characteristics of dishes

The soup is clear and the vegetables are white, the taste is fresh and mellow, refreshing and nutritious

practice

Practice 1

Basic materials

30 grams of bird's nest, a proper amount of clear soup, 25 grams of cooking wine, 10 grams of salt, 5 grams of monosodium glutamate, a little pepper.

Production process

(1) Put the bird's nest in the clean porcelain without greasy. Soak it in warm water. After swelling, put it in a clean plate. It's better to clean the feather and the rotten and discolored part with tweezers. Wash it twice with cold water and then brew it with boiling water. (2) Use boiled water to pass the bird's nest, and then open the soup again. Put the salt, pepper, monosodium glutamate and cooking wine into the clear soup, mix the flavor and then rush into the small bowl.

Practice 2

The method of making Yancai in suzhaiqing soup is as follows

[main and auxiliary materials]

White radish 1000 grams of monosodium glutamate 2 g

Carrots 10 grams of pepper 2 g

Shredded ginger 5g coriander 10 g

Shredded green onion 5 g dry starch 10 g

Refined salt 5 g water starch 5 g

Cooking wine imitating meat and aquatic products 10 g

Clear soup 15g sesame oil 25 g

Peanut oil 50g

[cooking method]

1. Wash and peel the white radish, cut it into 7 cm long, 0.35 cm thick and 0.2 cm wide thick strips, cut each strip into five knives, tap it with a knife, stick dry starch on it, steam it in the cage, take it out, soak it in boiling water, and then make it into "edible vegetable".

2. Wash the carrot and cut into shreds. Wash the coriander, remove the leaves and leave the stems, cut into inch sections, scald with boiling water and remove.

3. Wash the frying pan and set it on fire. Add peanut oil. After the oil is hot, stir fry shredded onion and ginger. After the flavor, add shredded carrot, coriander, clear soup, refined salt and pepper. After the soup is boiling, add the starch to thicken and pour in the sesame oil.

4. Put the steamed "Yancai" into the soup bowl, and then pour in the cooked soup.

[process key]

1. The thickness of shredded white radish should be uniform to make it beautiful.

2. When making soup, it should not be too thick, so as not to affect the taste.

[flavor characteristics]

The main ingredient of this dish is radish, which is as white as swallow. It is delicious and delicious. It is a good winter dish.

Practice 3

[raw materials]

25g dry bird's nest, 10g Shaojiu

Clear soup... 1500 grams of alkali... 2 grams

Refined salt..... 5g monosodium glutamate..... 5g

[cooking method]

1. Wash the bird's nest with warm water, soak it in 70% hot water, gently take it out, remove the fluff and impurities in the bird's nest with tweezers, and wash it with clean water.

2. Dissolve the alkali in boiling water, put it into the cleaned bird's nest, stir it gently with chopsticks, soak it for 5 minutes, then take it out, soak it in boiling water for 5 minutes, rinse it with warm water for several times after hair swelling, remove the alkali, tear it into pieces for standby.

3. Put the spoon on the fire, put in the clear soup, open the bird's nest, control the water and put it in the soup bowl.

4. Pour clear soup into the net spoon, add refined salt, monosodium glutamate, Shaojiu, boil, skim the foam, add monosodium glutamate, and pour it into the bowl gently from around the bird's nest.

[process key]

1. The fluff in the bird's nest should be removed. It can be put in clean water. Under the reflection of water, use tweezers to remove the hair and impurities.

2. Pay attention to the amount of alkali when improving the quality. Generally, 5.8G alkali is used for 50g bird's nest.

3. It's better to use the bird's nest on the same day and store it for no more than two days.

[flavor characteristics]

1. "Qingtang Yancai" is the first major dish in the high-level banquet Yancai. The original name of bird's nest is bird's nest made by swiftlet. In the Ming Dynasty, bird's nest was eaten by people and became a royal treasure. In the Qing Dynasty, bird's nest became the first dish of high-level banquet. According to the records of compendium of Materia Medica, bird's nest "tastes sweet and light, greatly nourishes lung yin, dissolves phlegm and stops coughing, and can be replenished and cleared. It is the holy medicine for regulating the deficiency of internal Qi and the stagnation of labor."

2. The color of bird's nest is as white as snow, the texture is soft and smooth, the soup is clear and crystal clear, the taste is fresh and mellow, refreshing, and the nutritional value is also very high.

nutritive value

Bird's nest modern medical research found that the main components of bird's nest are: water-soluble protein, carbohydrates; trace elements: calcium, phosphorus, iron, sodium, potassium and amino acids which play an important role in promoting human vitality.

The protein content of bird's nest is very high, but lower than that of bean curd skin and pig skin. Moreover, some studies have shown that the protein in bird's nest does not contain all kinds of essential amino acids, so it can not be regarded as high-quality protein. In fact, for human beings, the best quality protein exists in daily food, such as milk and eggs.

1000 grams of dried bird's nest contains: 499 grams of protein, 429 mg of calcium, 306 grams of carbohydrate, 30 mg of phosphorus, 104 grams of water, 49 mg of iron and other nutrients.

The unique protein composition of bird's nest is rich in bioactive molecules, which contributes to the growth, development and recovery of human tissues

Carbohydrate is the main source of body heat. It complements protein, which can not only provide heat, but also promote fat metabolism

The epidermal growth factor and water-soluble substances in bird's nest can directly stimulate cell division, regeneration and tissue reconstruction, which makes bird's nest play an important role in the nourishment and recovery of human body

Calcium can enhance the blood clotting ability when the skin is damaged, and also help the body absorb vitamin B12

Bird's nest is rich in minerals, active protein and collagen, among which epidermal growth factor and water extract can strongly stimulate cell regeneration, division and tissue reconstruction.

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Chinese PinYin : Qing Tang Yan Cai