clear soup(qing tang )

Clear soup method:

Raw materials for making clear soup:

Chicken 200g, elbow 500g, refined salt, monosodium glutamate each 7.5G, cooking wine, onion, ginger each 10g.

The steps of making clear soup are as follows

1. After slaughtering the hens, remove the hair and viscera, wash them, and remove the breast and leg.

2. Put it into the pot with the wings, add water, remove the blood foam after boiling, and then cook for 4-5 hours with low heat.

3. Remove the oil from chicken breast and chicken leg, beat them into minced chicken, add water to dilute them, add refined salt, cooking wine, green onion, ginger and monosodium glutamate, and wait for use.

4. Filter the cooked chicken soup, skim off the floating oil and bring to a boil. Pour the chicken antler into the soup and stir well. After boiling, skim off the oil foam and other impurities to make clear soup.

clear soup

Qingtang is a kind of wonton with Jiangxi style. It is a traditional snack in Zhangshu City (formerly Qingjiang county), Xingan County, Nanfeng County, Jinxian County, Wuyuan County, Yudu county and Xiangyang City of Hubei Province. It is very popular in Jiangxi Province.

As for clear soup, there is a saying in the middle of Jiangxi Province: "bamboo film paper is used to wrap cloves. When you throw it into the Ganjiang River, the wind blows and waves rise, and you hurry to pack it in a bowl.".

brief introduction

Clear soup is divided into ordinary clear soup and refined clear soup.

Ordinary clear soup: select the old hen, with some lean pork, scald with boiling water, put in cold water, boil over high heat, remove foam, put in onion and ginger wine, then change the low heat, keep the soup slightly open, turn over small bubbles. If the heat is too small, the fresh flavor is not strong.

Refined clear soup: take the ordinary clear soup and filter it with gauze, chop the chicken breast into minced meat, soak it with onion, ginger wine and water for a while, wrap the minced chicken with gauze, put it into the clear soup and stir it with high heat. When the soup is about to boil, use a small fire instead of boiling. After the turbid suspended substance in the soup was absorbed by chicken antler, the chicken antler was taken out. This refining process is called "hanging soup", and the clear soup refined twice is called "double hanging soup". This kind of refined soup is the best in the soup. It looks like white water, but it is clear and fragrant. It is often used in the production of high-grade dishes. The representative dish is boiled cabbage.

Jiangxi clear soup

"Linjiang Prefecture, Qingjiang County, three-year-old child sells Baomian." This is a kind of ballad in Nanchang City, Jiangxi Province. The word "Qingjiang" has also been changed to "Xingan". Because people from Qingjiang and Xingan counties carry the burden to sell wonton in the provincial cities, and they almost arrange this kind of business. Wonton is called Qingtang and Qingjiang in Nanchang, and Baomian in Xingan. A three-year-old child is a three-year-old child. In a word, it describes the development of wonton industry in Qingjiang and Xingan.

Postscript: Linjiang Prefecture is the magistrate's office over the years. It is located next to Yuan Shui. It was built in the Song Dynasty. Wang Anshi was born in this prefecture. Later, Xie Jin, a talented man from the south of the Yangtze River, also stayed here. It is now a military sanatorium.

Zhang Henshui wrote at the beginning of his "flying geese from north to South": Linjiang Prefecture, Qingjiang County, a three-year-old child sells Baomian. This is Linjiang mansion.

Xiangyang Qingtang

Qingtang is one of the economic fast food varieties of Xiangyang people in Hubei Province. The main ingredients of clear soup are refined flour and pork. Its characteristics are: complete seasoning, fine production, meat soup bowl, thin skin, tender stuffing, soup fresh and delicious. Xiangyang Qingtang is different from Xiangyang Baomian.

Noodles in Xiangyang, also known as dumplings or wonton, commonly known as pimple. People in Xiangyang always have a traditional snack, Baomian, no matter in the countryside or in the city. There is also a popular saying that "Baomian is the first meal at the beginning of the first month.". The method of making Baomian is: grind the fine flour into skin, make the stuffing with fresh pork, mix it with sesame oil, oil residue or other stuffing, and then wrap it into Baomian. Xiangyang has a long history of Baomian. It is said that Baomian was popular in the Ming and Qing Dynasties. It is not only famous in the province, but also attracted many tourists from all over the country.

Soup classification

Soup is generally divided into three categories: Mao soup, milk soup and clear soup.

1. Maotang Maotang is widely used in ordinary cooking. In the kitchen, it is often boiled continuously to make up water.

Raw materials: chicken bone, duck bone, pig bone, minced meat, pig skin, no special requirements.

Heat: bring to a boil in cold water, remove foam, add onion and ginger wine, simmer for a few hours.

Soup rate: 3-5 times of raw materials.

2. Milk soup

Raw materials: chicken, duck, pig bone, pig claw, pig elbow and other raw materials easy to produce white (fatty acid) soup.

Fire weather: the raw materials are scalded with boiling water. Bring to a boil with cold water and high heat. Remove foam. Add onion and ginger wine. Slowly bring to a boil until the soup is creamy white. Soup rate: 1-2 times of raw materials.

Practice of clear soup

Ingredients: 2000g hen, 500g elbow.

Accessories: 7.5G refined salt, 10g cooking wine, 10g green onion, 10g ginger.

Steps: ① after slaughtering the hen, remove the hair and internal organs, wash, remove the breast meat from the chicken leg, put it into the pot together with the wings, add water, boil it, skim the blood foam, and then boil it over low heat for 4-5 hours.

② Remove the oil from the breast and leg of chicken and pat them into minced chicken. Add water to dilute them. Add refined salt, cooking wine, green onion, ginger and monosodium glutamate.

③ Filter the cooked chicken soup, skim the floating oil and bring to a boil. Pour the minced chicken into the soup and stir well. After boiling, skim the oil foam and wait for the impurities to make a clear soup.

Soup pot:

The beauty and attractiveness of clear soup Malatang lies in its delicious taste, which is also the key to making clear soup Malatang. Therefore, the quality of the original soup is directly related to the quality of clear soup Malatang. In order to make a good soup, we should first use high-quality condiments, such as Douban (Pixian Douban is the best), Douchi, mash, ginger, garlic, refined salt, chijing, cooking wine, sesame oil, pepper, rock sugar and five spices. Taste can be slightly light, soup color milky white, mainly to transfer fresh, fully show the delicious food itself.

The formula of clear soup spicy hot pot bottom: Pepper 15g, Shanzhen 20g, chicken essence 30g, monosodium glutamate 20g, salt 10g, garlic 10g, tomato 4G, ginger 5g, chicken oil 50g, medlar 5g, clear soup 4kg, jujube 10g, lard 100g. Cut Angelica sinensis and Codonopsis pilosula 20 grams into granules and put them in the bottom of the white soup pot. The effect is very good.

nutritive value

It contains 826.5 grams of protein, 93 grams of fat, 11 grams of carbohydrates, 269.5 grams of calcium, 4615.5 mg of phosphorus, 16.5 mg of iron, 600 international units of vitamin A, 3.2 mg of vitamin B1, 3.2 mg of vitamin B2, 100.2 mg of nicotinic acid, and can produce 4920 kilocalories.

effect

It is the most useful food for postpartum "moon mother" to supplement milk. Rich in fat and balanced in nutrition, it is commonly used as "monthly mother food" after delivery.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Qing Tang