Spareribs in chicken sauce(ji zhi pai chi )

The method of chicken wings in chicken sauce:

Raw materials for making chicken juice wings:

Water hair spareribs 1000g, Shaojiu 75g, scallops 75g, chicken soup 1250g, big ribs 4 pieces (about 400g), white pepper 0.25g, ginger 25g, pig fat 150g, refined salt 5g, hen legs 4, Shuidian powder 35g, Congjie 50g, cooked lard 100g, cooked chicken oil 50g.

The processing steps of chicken wings are as follows:

1. Immerse the shark fin in the pot and boil it. Take it out and put it into clean water for soaking and bleaching. Remove the fishy smell, remove the impurities, replace the clean water, and then soak and bleaching. So repeated 3 times, in addition to the fishy smell, impurities. Then put it neatly on the gauze, wrap it up, put it in the pot, and boil it with chicken soup (250g).

2. Put spareribs in the bowl first, then put shark fin in cloth bag, then put 2 chicken legs, 25g shallot, 10g ginger slices, 25g Shaojiu, 250g pig fat and chicken soup on the bowl, steam for 1.5 hours, take out shark fin, ginger slices, Shaojiu and chicken soup, steam for 2.5 hours until the shark fin is soft and moist, take out shark fin.

3. Put 75 grams of lard in a wok, add 5 grams of ginger and 5 grams of scallion, stir up the flavor, add 25 grams of Shaojiu and 500 grams of chicken soup, stir up the flavor of scallion and ginger, take out the scallion and ginger, and put in the shark fin,

The characteristics of chicken juice spareribs are as follows

Shark fin, mainly eat wing tendons, like vermicelli, fresh texture, refreshing fragrance, and high protein content. In addition, there are fats, sugars and other minerals. But the protein contained in shark's fin lacks an essential amino acid (tryptophan), which is an incomplete protein and less delicious. Therefore, in cooking, chefs pay attention to ingredients, in order to achieve nutritional complementarity and taste on the hanging fresh flavor. The main ingredients of chicken sauce spareribs are not only expensive, but also various. The finished product has a complete wing shape and is blended with the thick soup, just like a piece of jade. It is lined with golden chicken oil and has a pleasant color. The soup is fresh and distinctive.

To make chicken wings with chicken juice, it is necessary to pay attention to:

Scallion knot: generally, 1-2 scallions are tied into a knot, which is put in when cooking. When the dishes are ripe, they are picked out, and their fragrance is taken, and they are not used for food. Chicken clear soup: also known as high-grade clear soup, top soup and top soup. Put the whole hen in the soup barrel (or cut the chicken into large pieces, so that the soluble substances of chicken can be easily separated out during the soup cooking process), add 3-4 times of the amount of raw materials of water, and slowly boil it over low heat (Note: when it is about to boil, it is the key to prevent the soup from boiling), immediately switch to low heat, keep the noodle soup without fluctuation, and cook for about 3-4 hours. During this period, don't skim the foam, let the blood float and agglomerate, prevent it from being stirred up, and use the soluble nutrients in chicken and chicken bone to infiltrate into the soup. After cooking, gently skim the foam on the noodle soup. Then decant the clear soup and filter it with gauze

Spareribs in chicken sauce

Chicken wings with chicken sauce is a traditional famous dish of Han nationality in Shanghai. It is made by steaming and simmering the whole row of shark fin and chicken juice. The shark fin is complete, bright in color, thick and fresh in soup, smooth and palatable. Shark's fin is the main material of chicken sauce spareribs.

Basic information

Category: Shanghai Cuisine

Process: simmer

Taste: salty and delicious

Food: Chinese dinner

Ingredient: shark fin (dry) 400g

Accessories: starch (broad bean) 15g, scallop 75g

Seasoning: chicken oil 50g, yellow rice wine 50g, ginger 25g, pepper 1g, salt 5g, shallot 50g, lard (refined) 80g

Cooking methods

1. Immerse the shark fin in the pot and boil it. Take it out and put it into clean water to remove the fishy smell and impurities;

2. Change clean water, and then dip and bleach;

3. Repeat for 3 times to remove the fishy smell and impurities;

4. Place it neatly on the gauze, wrap it up, put it in the pot, and boil it with 250 ml chicken soup;

5. In the bowl, first put spareribs, then put shark's fin in cloth bag, then put 2 chicken legs, 25g green onion, 10g ginger slices, 25g yellow rice wine, 250ml pig fat, 250ml chicken soup, steaming for 1.5 hours;

6. After steaming, take out the shark fin, pig fat, ribs and chicken leg for other purposes;

7. Wash the bowl, put in the shark fin, and then put in another 2 chicken legs and scallops, 20 grams of scallion, 10 grams of ginger, 25 grams of yellow rice wine, 250 ml of chicken soup, steaming for 2.5 hours;

8. Steam until the shark fin is soft and moist. Remove the scallions, ginger, scallops and chicken legs for other purposes. Remove the shark fin;

9. Put cooked lard in wok, add 5g ginger slices and 5g scallion knot, stir out the flavor, add 500ml yellow rice wine and chicken soup, burn out the flavor of scallion and ginger, and take out the scallion and ginger;

10. Add the shark fin and simmer for 10 minutes;

11. Add refined salt and white pepper and simmer for 5 minutes;

12. Thicken with starch, pour a little cooked lard, turn over and put on a plate. Pour cooked oil all around.

Production tips

1. Scallion knot: generally, 1-2 scallions are tied into a knot, which is put in when cooking, picked out when the dishes are mature, and its fragrance is taken, not for eating;

2. Chicken clear soup: also known as high-grade clear soup, top soup and top soup. Put the whole hen into the soup barrel (or cut the chicken into large pieces, so that the soluble substances of chicken can be easily separated out in the process of cooking soup), add 3-4 times of the amount of raw materials of water, and slowly boil it over low heat (Note: when it is about to boil, it is the key to prevent the soup from boiling, which is the key to making chicken clear soup). Immediately switch to low heat, keep the soup boiling, and cook about 3-4 times depending on the soup surface It's clean in an hour. Then decant the clear soup and filter it with gauze;

3. Dilute the water and starch, stir the starch in the pot, don't stir it randomly, wait for the top to bubble, the starch is ripe, then shake the pot and shake the spoon, the juice will be bright;

4. Prepare 4 large ribs, 150g fat and 4 hen legs. Steam them with shark fin to make them delicious.

History and culture

1. Shark fin is the dry product of shark fin. According to the growth position of the fins, they can be divided into five kinds: dorsal fin, gluteal fin, caudal fin, pectoral fin and ventral fin. The quality varies with different parts. Among them, the dorsal fin (commonly known as Ling) has a long fin tendon, which is not scattered in rows. It has more wings and less meat, and its color is bright and clean. It is the top grade of shark fin. Shark fin has always been listed as the first of the eight treasures of the sea. In China, it is often used as the first dish at a high-grade banquet, and is known as shark fin mat to show the value of mat materials and the high-grade nature of the banquet.

2. Shark's fin, mainly eat its tendons, like vermicelli, fresh and tender texture, refreshing fragrance, and high protein content. In addition, there are fats, sugars and other minerals. But the protein contained in shark's fin lacks an essential amino acid (tryptophan), which is an incomplete protein and less delicious. Therefore, in cooking, chefs pay attention to ingredients, in order to achieve nutritional complementarity and taste on the hanging fresh flavor. The main ingredients of chicken sauce spareribs are not only expensive, but also various. The finished product has a complete wing shape and is blended with the thick soup, just like a piece of jade. It is lined with golden chicken oil and has a pleasant color. The soup is fresh and distinctive. In 1983, Li yueyun, the first-class chef in Shanghai, won the title of national excellent chef for cooking this dish.

Nutrition analysis

Shark's fin (dried): shark's fin contains lipid-lowering, anti arteriosclerosis and anticoagulant ingredients, which have preventive and therapeutic effects on cardiovascular diseases; shark's fin is rich in collagen, but its protein is incomplete protein, so it should be cooked together with meat, chicken, duck, shrimp, etc., so as to achieve complementary protein, enrich taste and freshness, nourish and tender skin.

Starch (broad bean): broad bean contains calcium, zinc, manganese, phospholipid, etc., which are important components for regulating brain and nerve tissue. It is also rich in cholelithine, which has the brain strengthening effect of enhancing memory. Calcium in broad bean is conducive to the absorption and calcification of calcium by bones, which can promote the growth and development of human bones. Broad bean is rich in protein and does not contain cholesterol, which can improve the quality of food Vitamin C in broad bean can delay arteriosclerosis, dietary fiber in broad bean skin can reduce cholesterol and promote intestinal peristalsis; modern people also believe that broad bean is one of the anti-cancer foods, which has a role in preventing colon cancer.

Scallops: scallops contain protein, fat, carbohydrate, vitamin A, calcium, potassium, iron, magnesium, selenium and other nutrients. Scallops are rich in sodium glutamate, which is very fresh. Compared with fresh scallops, the fishy taste is greatly reduced.

The food is mutual restraint

Starch (broad bean): broad bean should not be eaten with snail.

Dietotherapy

Shark's fin tastes sweet and salty, and its nature is flat;

It has the functions of replenishing qi, infiltrating dampness and flowing water, appetizing food, clearing phlegm and eliminating fish accumulation, tonifying five zang organs, increasing waist strength and benefiting deficiency and tuberculosis.

Broad bean is sweet in taste and flat in nature. It enters the spleen and stomach meridians;

It can replenish qi, invigorate spleen and dampness, stop bleeding and blood pressure, astringent essence and stop bleeding;

Indications: deficiency of Qi, fatigue, eating less, high blood pressure, hemoptysis, bleeding, women with other diseases.

Boiled porridge with tender broad bean can harmonize stomach, moisten intestines and relieve constipation, which has good effect on habitual constipation.

Scallops are flat in nature, sweet and salty in taste;

It has the functions of Nourishing Yin, tonifying kidney, regulating middle Qi, descending Qi and benefiting five zang organs;

The treatment of dizziness, dry throat, thirst, tuberculosis, hemoptysis, spleen and stomach weakness, often eat help to lower blood pressure

Chinese PinYin : Ji Zhi Pai Chi