Abalone in clear soup(qing tang bao yu )

Abalone in clear soup

Raw materials for abalone in clear soup

Half a barrel of canned abalone, 15 grams of cooked ham, 15 grams of fresh mushrooms, 15 grams of pea seedlings, 10 grams of salt, 15 grams of cooking wine, 3 grams of monosodium glutamate, 800 grams of chicken broth.

The procedure of making abalone in clear soup:

1. Cut abalone into oblique slices with a knife, fresh mushrooms into thin slices, cooked ham into small elephant eye slices, pea seedlings with tender leaves, roots removed and washed.

2. Pour 300g chicken clear soup into a frying spoon and bring to a boil over high heat. Cook cooked ham slices, fresh mushrooms slices, abalone slices and pea sprouts thoroughly and remove them. Pour them into 10 soup bowls. If you don't want the soup in the spoon, pour it out.

3. Put the remaining 500g chicken clear soup into a spoon and heat it. Add salt, monosodium glutamate and cooking wine to make it taste good. Skim the foam and put it into 10 small soup bowls.

Characteristics of abalone in clear soup:

The soup is clear and the abalone is tender.

Abalone in clear soup

Abalone in clear soup is a famous traditional dish in Henan Province. The main ingredients are abalone and straw mushroom. Fresh and white, the taste is extremely delicious. Cut abalone into 2cm thick slices, put in a bowl, add a little soup, steam for 1 hour with medium heat, take out and set aside; Dry the straw mushroom, put it in a high soup pot and pick it up; put it on a high fire, pour 900ml of soup into the pot, bring it to a boil, add abalone and straw mushroom, add refined salt and monosodium glutamate, and roll for half a minute; put straw mushroom into the bottom of the bowl, arrange abalone noodles, and pour in the soup slowly.

On September 10, 2018, "Chinese food" was officially released, and "abalone in clear soup" was rated as one of the top ten classic dishes of "Chinese food" in Henan Province.

Recipe name

Abalone in clear soup

Cuisine

Henan cuisine

History and culture

Abalone, formerly known as eel, is not a fish though it is called fish. It is a mollusk among invertebrates. The soft part of the meat fat 1 is tender, rich in protein, high nutritional value, and has the function of nourishing the heart and improving the eyesight. It is one of the precious "eight treasures of the sea". Liu Ying, a man of the Jin Dynasty, said that when he had abalone, he didn't eat enough. In the past, he always praised shellfish. Now compared with abalone, it's nothing to say;

2. Chinese people have a long history of eating abalone, at least since the Han Dynasty. According to the biography of Wang Mang, Wang Mang failed and was too worried to eat, but he still drank abalone. According to the biography of Fulong, at the beginning of the Eastern Han Dynasty, Zhang Bu brothers supported Shandong, and Emperor Guangwu Liu Xiu sent Fulong, a doctor, to surrender. Zhang Bu and other envoys went to court with Fulong, wrote a letter and offered abalone. According to Cao Zhi's memorial to the former king, Cao Cao also liked to eat abalone. According to the biography of Chu Yan, in the Southern Song Dynasty, abalone in the south of the Yangtze River was so expensive that "each abalone can be worth thousands of money." There was a scholar named Mao Sheng in Wu and Yue of the Five Dynasties. He lived near the lake and the sea and enjoyed the freshness of the group. He often named himself "Tianchan Jushi". He is the author of renjiaenbo. His comment on abalone is: "there are countless ways to cure hunger, and there are talents to be drunk." Su Dongpo, a poet of the Northern Song Dynasty, who was known as "gourmet", loved to eat abalone, and used his eyesight to maintain it, so he had a deep understanding of dietotherapy. He wrote a seven ancient poem "eel walk": "the food heaven is good at governing Jianhua hall, the sitting makes the carving Buddha glow, the meat awn and stone ears are not enough, and the fish skin is really leaning against the wall." That is to say, with such precious seafood as abalone, the chopping board is brightened. When the chef delivers the cooked abalone dishes to the table, all the treasures are eclipsed. It's nothing. "When I was born, I went back to the East, but when I was born, I went back to the East, I went back to the East. Share the material for the eye, but take a small book to prevent reading When Su Dongpo went to Penglai, he got a basket of abalone. Instead of flattering the dignitaries with this precious seafood, he gave it to his best friend to make soup to protect his eyesight, read and write poems. During the Ming and Qing Dynasties, abalone became one of the most precious seafood. In the remains of the "Manchu and Han banquet" menu, abalone is indispensable despite the differences in food customs, products and cooking methods;

Abalone in clear soup. Abalone, also known as abdominal fish and Cassia obtusifolia, is a treasure in the sea. In Song Dynasty, there were many restaurants in Yingshi, and Jueming Touzi was a representative work. Abalone in clear soup, also known as abalone in clear soup, is prepared by mixing the processed abalone slices, green beans and ham slices into a sea bowl, and then using the superior clear soup mixed with seasoning into the bowl. This dish is made of clear soup. The soup is clear and mellow, and the abalone is fresh and tender. It is a very refreshing and long aftertaste masterpiece, which can quite explain the skill of making and using soup in Henan cuisine.

Characteristics of dishes

Taste: salty and delicious

Fresh and white, the taste is extremely delicious.

practice

Manufacturing materials

Ingredients: Abalone (200g) straw mushroom (200g)

Seasoning: salt (5g) monosodium glutamate (3G)

Production technology

1. Cut abalone into 2cm thick slices, put them in a bowl, add a little soup, put them on the cage drawer, steam them over medium heat for 1 hour, and take them out for use;

2. Dry the straw mushroom, put it in a high soup pot and pick it up;

3. Put the pot on a high heat, pour 900ml of soup into the pot, bring to a boil, add abalone and straw mushroom, add refined salt and monosodium glutamate, and roll for half a minute;

4. Put the straw mushroom into the bottom of the bowl, arrange the abalone noodles, and pour in the soup slowly.

Process tips

1. Abalone and Volvariella volvacea in half can, weighing 200g;

2. After adding abalone, straw mushroom, refined salt and monosodium glutamate into the soup pot, the boiling time should not be too long. After straw mushroom and abalone are arranged, the soup should be poured in slowly. It should not be too fierce to affect the shape.

nutritive value

Recipe effect

Tonifying deficiency, nourishing body, regulating liver, regulating eyesight, regulating hypertension

dietary nutrition

Abalone: abalone is rich in protein, calcium, iron, iodine, vitamin A and other nutrients; it has the functions of Nourishing Yin, clearing heat, benefiting essence and improving eyesight.

Volvariella volvacea: Volvariella volvacea has high vitamin C content, which can promote human metabolism, improve immunity and enhance disease resistance. It also has detoxification, such as lead, arsenic, benzene into the human body, can be combined with the formation of anti bad blood elements, with urine discharge. In the protein of Volvariella volvacea, the eight essential amino acids for human body are neat and high in content, accounting for 38.2% of the total amino acids. Volvariella volvacea also contains a kind of heterologous protein substance, which can eliminate human cancer cells. It contains more crude protein than Lentinus edodes, and other nutrients are roughly the same as those of woody edible fungi. It also has the effect of inhibiting the growth of cancer cells, especially in the adjuvant treatment of gastrointestinal tumors, and can strengthen the vitality of liver and kidney. It can slow down the absorption of carbohydrates and is a good food for diabetics. In addition, traditional Chinese medicine believes that Volvariella volvacea is cold and sweet. Straw mushroom can also eliminate food and heat, nourish yin and strengthen Yang, increase milk, prevent scurvy, promote wound healing, protect liver and stomach, and enhance human immunity. It is an excellent nutritional and health food for both food and medicine.

The recipe is complementary

Abalone: Abalone should not be eaten with chicken, wild boar meat and beef liver.

Nutrients

·Heat (204.04 kcal);

·60 g protein;

·Fat (2.41g);

·Carbohydrate (20.20g);

·Dietary fiber (2.80g);

·Cholesterol (484.00 mg);

·Vitamin A (48.00 μ g);

·Thiamine (0.06 mg);

·Riboflavin (0.38 mg);

·Nicotinic acid (3.19 mg);

·Vitamin E (5.80 mg);

·Calcium (546.10 mg);

·Phosphorus (202.12 mg);

·82 mg); potassium (378;

·95 mg);

·Iodine (34.20 μ g);

·Magnesium (128.31 mg);

·Iron (47.49 mg);

·Zinc (4.18 mg);

·Selenium (57.32 μ g);

·97 mg);

·Manganese (1.69 mg);

Forbidden population of abalone

1. Those with frequent nocturia, Qi deficiency asthma, unstable blood pressure and difficulty in concentration should eat more abalone

2. Abalone can also be used as adjuvant treatment for diabetic patients, but it must be prepared with stew to have curative effect;

3. Patients with gout and high uric acid should not eat abalone meat, only a small amount of soup;

4. People with chronic tinea should not eat.

5. It is not suitable for people with cold, fever or throat pain due to yin deficiency.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Qing Tang Bao Yu