Shandong cuisine soup "lotus seed soup"(lu cai liang tang yi kuan lian peng san xian tang )

Shandong cuisine soup "lotus seed soup"

Introduction:

"Among the high-end dishes," Lu cuisine "pays most attention to the use of soup. The best soup is" clear soup ", followed by the second soup, milk soup, bone soup and chicken soup. "Clear soup" is also known as soup or soup. The production process of "clear soup" is very particular, and the materials are all matched in proportion. First of all, we should choose old hens. The older the hens are, the richer the amino acids are. Therefore, the more mellow the aromatic substances will be in the process of cooking. The soup looks as clear as water, but it tastes mellow and delicious. Secondly, to choose the best scallops, scallops will also send out a very rich delicious taste. In addition, with pig elbow and a little Jinhua ham, this is all the raw materials for making "clear soup". The proportion of "clear soup" is: five old hens, one pig elbow, 100g Jinhua ham, 50g Shanghao scallops, in addition, 2 jin chicken antler and 500ml cow blood sauce. The preparation method is as follows: wash the hen and pig elbow, blanch them with boiling water, put in a clean soup container, add five times of the raw material water, and then put in Jinhua ham, lean meat and scallops, boil them over high fire first, but don't make them bloom, and then change to low fire, taking the soup as if it doesn't open. The temperature of the soup is about 90-95 degrees centigrade, simmer for two and a half hours, and froth twice. After the soup is cooked, use one kilo of raw materials to make two kilos of soup. Then filter out the pure soup through a fine sieve, which is the raw material of the first boiled clear soup, also known as the original soup. Next, boil the filtered original soup on the heat again, but don't open it too much. According to the standard of about to open but not yet open, mix half of the prepared chicken antler and half of the blood Sao, and then pour it into the soup. At this time, a large amount of foam will appear in the soup and the cooked chicken antler will float on the soup surface, Take out the floating objects with a sieve spoon, and then according to this method, mix the other half of the chicken antler and blood Sao, and put them into the soup. When they float, take them out again. If you look at the soup at this time, it will be clear and the color will be light tea yellow. This is the most advanced "clear soup". It can be used to make "clear soup bird's nest", "white braised shark's fin" and all kinds of top delicacies. The secret and skill of making this soup lies in the two links of "boiling" and "clearing". When "boiling", it needs to be simmered at low temperature. Once it blooms, it will become turbid. "Qing" requires that the minced chicken be finely chopped and the blood be mixed evenly before it can be poured into the soup. It can be used to absorb the impurities in the soup, so that the soup can reach the standard only when it is clear enough to see the bottom of the pot. This is the whole secret of making a good "Qing soup" with Shandong cuisine. The rest is boiled chicken, elbow, ham, scallops and other raw materials, then add water, boil with high heat, then change to low heat for 3 hours, this soup is two soup, which can be used as stir fry or other dishes such as casserole. "Soup" is indispensable in the banquet. Today, we make a more traditional "lotus seed three fresh soup" in Shandong cuisine. The method is as follows

Production steps:

Step 1: beat the egg white with eggs or chopsticks.

Step 2: beat the egg white until it is slightly hard and foamy.

Step 3: add salt, chicken powder, pepper and a few drops of yellow rice wine to the shrimp paste, then add 1 tbsp dry corn starch and stir well.

Step 4: after mixing, add egg white paste three to four times and mix well.

Step 5: add egg white paste, do not stir hard, mix well.

Step 6: prepare six small bowls and coat them with cooking oil.

Step 7: divide the paste one by one, and put it into a small bowl.

Step 8: decorate the paste in a small bowl with fresh peas, just like a lotus.

Step 9: put the small bowl into the cage.

Step 10: cover the pot and steam for 5 minutes.

Step 11: put the spoon on the fire, add water and bring to a boil. Put a little salt in it.

Step 12: pour in Tremella and blanch until cooked.

Step 13: pour the boiled Tremella into the soup basin.

Step 14: blanch the sliced sea cucumber and squid.

Step 15: blanch the sea cucumber and squid and pour the liquid into the soup basin.

Step 16: pour out the water in the pot, add the chicken soup again and bring to a boil.

Step 17: put salt in the chicken soup.

Step 18: add some white pepper.

Step 19: add a little chicken powder.

Step 20: drop a few drops of yellow rice wine.

Step 21: bring the soup to a boil and pour it into the soup basin.

Step 22: put the steamed lotus seed paste into the soup and make it all.

Step 23: one lotus seed for each person during meal sharing.

Materials required:

Sea cucumber tablets: 50g

Sliced squid: 50g

Water hair Tremella: 50g

Minced shrimp: 50g

Egg white: 2

Green peas: 20g

Corn starch: right amount

Chicken soup: 600ml

Salt: 2G

Yellow rice wine: 5g

Chicken powder: 2G

Pepper: a little

Note: the characteristics of this soup; clear color, fragrant smell, smooth lotus seed, fresh and delicious soup; warm tips; 1. For home-made soup, buy chicken skeleton soup, simmer for a long time, make the soup clear and strong. 2. It's better to chop and smash the minced shrimp. If you have a cooking machine, it's better to stir it. If you don't have it, it's also better to smash it with the back of a knife. 3. When adding the egg white paste into the shrimp paste, do not stir it with force, otherwise it will make the egg white defoaming, and it will not be soft when steaming. It will taste hard and not tender. Making this is like steaming a small cake. After steaming, it tastes soft and can float on the noodle soup. 4. The lotus seed series of Shandong cuisine can be made with minced shrimp, minced fish and minced chicken. The soup of seafood can be made with minced shrimp and minced fish. There is a traditional soup called lotus seed and pea soup. It is made with minced chicken, but the soup must be made with good soup. This kind of Shandong cuisine soup "lotus seed three fresh soup" is ready. This soup, light and delicious, is a better soup in the banquet, for your reference!

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Lu Cai Liang Tang Yi Kuan Lian Peng San Xian Tang