Three delicacies soup(san xian tang )

Three fresh soup method:

Raw materials for making Sanxian soup:

150 grams of chicken breast, 100 grams of sea cucumber, 50 grams of ham, 25 grams of cucumber, 1 egg, 1 small piece of ginger, proper amount of starch

Seasonings for making three delicacies soup:

1 tsp sesame oil (3 G); 20 TSP soup (600 g); 1 / 2 tsp cooking wine (15 g); 1 tsp pepper (3 G); 2 tsp refined salt (6 g); 1 tsp monosodium glutamate (3 G)

Processing steps of Sanxian soup:

1. Remove the fascia of chicken breast and cut it into slices; remove the viscera of sea cucumber, wash it and cut it into slices; slice the ham, wash the cucumber and cut it into diamond slices; wash and slice the ginger; 2;

2. Add salt, cooking wine, pepper, egg white, water and starch to chicken slices, mix well and marinate for a while;

3. Put sliced chicken and sea cucumber into boiling water, then put sliced chicken, sea cucumber and ham into soup bowl, pour in sesame oil and mix well;

4. Put the soup and ginger into the pot, boil, skim the foam, add the refined salt and monosodium glutamate, pour them into the soup basin, and then put in the cucumber slices.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

Characteristics of Sanxian soup:

Soft and tender, delicious, smooth and palatable.

Attention should be paid to when making Sanxian soup

If you add more pepper and vinegar, this soup can be made into hot and sour soup.

Three delicacies soup

Sanxian soup is a kind of delicious food. It is a famous traditional dish in Jiangnan area. It belongs to Jiangsu and Zhejiang cuisine. The main ingredients are sea cucumber, squid and dried bamboo shoots. The auxiliary ingredients are salt, monosodium glutamate, cooking wine, pepper, pea sprouts, chicken and duck soup, etc. Sanxian soup is very convenient and delicious.

Characteristics of dishes

It is characterized by soft and tender chicken, delicious ham, smooth and soft sea cucumber and high nutritional value. The main method is to cut sea cucumber, squid and dried bamboo shoots into shreds, cook them, and then add seasoning.

practice

Method 1

Material Science

150 g chicken breast, 100 g sea cucumber, 50 g shrimp, 25 g egg, 1 ginger, 1 small starch

Mixing ingredients

1 tbsp sesame oil, 20 tbsp soup, 1 / 2 tbsp cooking wine, 1 tbsp pepper, 1 tbsp refined salt, 2 tbsp monosodium glutamate, 1 tbsp

Production process

1. Remove the fascia of chicken breast and cut it into slices; remove the viscera of sea cucumber by laparotomy, wash it and cut it into slices; slice shrimps, wash cucumber and cut it into diamond slices; wash ginger and cut it into slices;

2. Add salt, cooking wine, pepper, egg white, water and starch to chicken slices, mix well and marinate for a while;

3. Put sliced chicken and sea cucumber into boiling water, then put sliced chicken, sea cucumber and shrimp into soup bowl, pour in sesame oil and mix well;

4. Put the soup and ginger into the pot, bring to a boil, sprinkle the foam, add the refined salt and monosodium glutamate, pour them into the soup basin, and then put in the cucumber slices.

Taste characteristics

Soft and tender, delicious, smooth and palatable.

be careful

If you add a little more pepper and vinegar, this soup can be made into hot and sour soup.

Method 2

Main materials

Water hair sea cucumber 50 grams, water hair squid 100 grams, 100 grams of bamboo shoots.

accessories

Salt 10 grams, MSG, cooking wine, pepper, pea seedlings each a little, chicken and duck soup amount.

Making method

1. Cut sea cucumber, squid and bamboo shoot tip into 5cm long filaments; cut scallion into filaments; cut ginger into powder.

2. Put 1000g water on the ladle and bring to a boil. Then put shredded sea cucumber, shredded squid and shredded bamboo shoots into the ladle and take them out for standby.

3. Add 1500 grams of chicken and duck soup to the ladle, bring to a boil, add three fresh ingredients, salt, monosodium glutamate, cooking wine and pepper, bring to a boil, skim off the foam, pour into a small basin, sprinkle with bean sprouts, shredded green onion, and sprinkle with a little chicken oil.

nutritive value

It is soft, tender, delicious, smooth and palatable. The clear soup is white, delicious and nutritious. It is a kind of high-grade Pasta Soup.

be careful

If you add more pepper and vinegar, this soup can be made into hot and sour soup.

Characteristics of cuisines

overview

Zhejiang cuisine is based on the above four schools. On the whole, it has obvious characteristic style, and has four common characteristics: exquisite selection of materials, unique cooking, attention to the flavor, and fine production.

Careful selection of materials

The raw materials are exquisite in variety and season, so as to fully reflect the tenderness and crispness of the raw materials. The seafood, fruits and vegetables used are all seasonal, and the poultry and livestock used are mostly specialty products, which fully reflects the principle of "four seasons order" in the selection of Zhejiang cuisine.

Choose materials to carve "fine, special, fresh, tender."

1, fine: fine, focusing on selecting the essence of the ingredients to keep the dishes elegant.

2. Special: special products. Pay attention to the selection of local seasonal specialties to highlight the local characteristics of dishes;

3. Fresh: that is fresh, pay attention to the selection of fresh vegetables and fruits and fresh seafood and river fresh and other raw materials to ensure the taste of dishes pure;

4. Tender: that is tender, pay attention to the selection of new tender raw materials, in order to ensure the fresh and crisp dishes.

Unique cooking

Zhejiang cuisine is famous for its rich and colorful cooking techniques at home and abroad. It is good at frying, frying, stewing, frying, steaming and burning. There are more than 30 kinds of cooking methods commonly used in Zhejiang cuisine. They pay attention to the combination of the main ingredients and taste, and the taste is full of changes. They are good at six kinds of techniques

1. Stir frying is good at smooth frying. It requires fast cooking speed. The finished product is smooth and tender, thin in oil, light in Gorgon, fresh and delicious;

2. Deep fried dishes are loose on the outside but tender in the inside. They are tender, smooth, mellow and fresh. The fire is just right. They are good at package frying and roll frying;

3. Stew, stew techniques produced by the dishes, soup won the wish, fresh and mellow soup;

4. The dishes produced by the technique of "Liu" pay attention to the heat and ingredients. The main ingredients need fresh, tender and plump products, highlighting the delicious and pure taste of raw materials;

5. Steamed, pay attention to ingredients and cooking heat, the main ingredients to make fresh in the United States;

6. Shao, the cooking technique of cooking dishes, but also to pyrotechnics, raw materials requirements stew crisp taste, aroma palatable.

In addition, the famous chefs in Zhejiang Province have their own specialties in Cooking Seafood and river delicacies, which adapt to the people's preference for light and tender food in Jiangnan. About two-thirds of the fish dishes are cooked with water heat transfer medium, which highlights the fresh and delicious characteristics of the fish. The traditional dish should be the first West Lake vinegar fish in Hangzhou. It is made of live fish, cooked in boiling water, and soft fried. It is smooth, tender and delicious without any oil.

Pay attention to the original taste

The taste focuses on freshness, crispness and tenderness, and maintains the natural color and flavor of raw materials. Li Yu, a native of Hangzhou in Qing Dynasty, once thought that "the world's good things and benefits are in their own way", which means to eat the original taste of high-quality raw materials. However, the development of cooking proves that the so-called "raw flavor" is not the raw material that is left to its essence by reasonable scientific cooking. To remove the dross, that is to say, in addition to cooked processing, we also need to use onion, ginger, garlic, Shaoxing wine, vinegar and other condiments to achieve the effect of removing fishy smell, increasing aroma, expelling the bad taste of raw materials and increasing the flavor of raw materials.

For example, Dongpo meat, a famous dish in Zhejiang Province, is cooked with Shaoxing wine instead of water. Zhejiang is rich in natural products, so in the preparation of dish names, fresh bamboo shoots, ham, mushrooms, mushrooms and green leafy vegetables are often used. The reasonable collocation of raw materials produces a delicious taste beyond the ability of condiments. For example, the yellow croaker in the large soup of sauerkraut with potherb mustard, pickled vegetables and bamboo shoots has a fresh and unique flavor; the Yue chicken in the clear soup is steamed with ham, tender bamboo shoots and winter mushrooms, which is original and mellow; the Huojia fish fillet is cooked with the famous Jinhua ham sandwiched into the fish fillet, which is a combination of fresh and delicious dish. There are so many examples of this kind of dishes, which is enough to prove that Zhejiang cuisine has its unique features in the compatibility of raw materials. In the cooking of seafood River fresh, Zhejiang cuisine is cooked with fresh flavor and auxiliary materials to highlight the essence of raw materials.

Exquisite production

Zhejiang cuisine is exquisite in shape, delicate and elegant. This style began in the Southern Song Dynasty. Meng Liang Lu said, "it is the custom of Hangzhou city that most people who sell food in department stores decorate the car cover and carry the burden; dishes are clean and exquisite to show off people's ears and eyes.". According to the notes of the Southern Song Dynasty, Zhao and Song dynasties were all located in Lin'an (today's Hangzhou), where there was a "meaning honey frying bureau" for imperial use. It means that the chef of honey frying Bureau carves "Queqiao fairy story" with papaya, or carves "Heavenly Master's double tiger elephant in the middle with Acorus calamus or common grass, and hangs around the enclosure with five colors of Acorus calamus. He carved a hundred insects shop, but it was surrounded by moss, durian, Wormwood Leaves and flowers. " It can be seen from this that the cooks in the Southern Song Dynasty were highly skilled in food carving.

Today's famous chefs in Zhejiang Province are well versed in the skills of knife handling, skillful side dishes, exquisite cooking, and exquisite plate packing. Their exquisite and changeable knife techniques and elegant color matching are highly appreciated by gourmets at home and abroad. All of these reflect the organic combination of cooking skills and aesthetics by chefs in Zhejiang Province

Chinese PinYin : San Xian Tang