CN105029541A - Method for preparing small bowl of soup - Google Patents
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- CN105029541A CN105029541A CN201510528447.0A CN201510528447A CN105029541A CN 105029541 A CN105029541 A CN 105029541A CN 201510528447 A CN201510528447 A CN 201510528447A CN 105029541 A CN105029541 A CN 105029541A
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Abstract
The invention discloses a preparation method which is fine and simple, and particularly relates to a method for preparing a small bowl of soup which organically combines nutritional value of meat, seafood and edible mushrooms, tastes soft and stable and is suitable for any people. The method comprises two steps of preparing high-quality consomme and preparing the small bowl of vegetable soup. The small bowl of soup which is cooked by mixing the high-quality consomme with food materials such as dried pork skins, crispy meat and fried tofu is ruddy, tastes delicious, is properly sour and spicy and outstanding in ginger flavor, can be used for tonifying stomach and nourishing the body and has both the compound flavor components of multiple materials and the characteristics of original taste and flavor and the like.
Description
Technical field
The present invention relates to a kind of preparation method of water seat dish, particularly relate to the preparation method that little bowl soup cooked out by the unique senior clear soup of a kind of use.
Background technology
Little bowl soup is water seat dish one dish, the preparation method key of little bowl soup is the senior clear soup cast, but soup is one culinary art skill and technique the most key and exquisite in culinary art, it has often been said in " chamber of acting in an opera; the soup of cook ", which illustrate the importance of soup in culinary art, but, the senior clear soup of tradition because complex process, technical difficulty are high, take a lot of work, time-consuming, so the people grasping this cooking skill is fewer and feweri, and lost a lot of sport technique segment in succession causes soup Middle nutrition comprehensive, the look black problem such as lightly seasoned; And traditional senior clear soup mostly is single meat soup, meat soup contains a large amount of fat, often eats and the cholesterol of people can be made to increase, blood fat thickening; And containing a large amount of purine substances and nitrogen substance in meat soup, although purine is a kind of nutritious material, but its metabolism is mainly carried out in liver, they all will become uric acid through the processing of liver through kidney and excrete, hepatopathy patients is when liver function is low, excessive this group food edible only can increase the weight of the burden of pathologic liver, and makes hepatitis be difficult to rehabilitation; Meat soup nutritive value is also relatively single simultaneously, has not met the diet structure of modern.
Summary of the invention
The object of the invention is the deficiency in order to solve the problems of the technologies described above existence, a kind of preparation method meticulous and simple, the nutritive value of meat, seafood, edible fungi is organically blended, mouthfeel is continuous soft and stable and be applicable to the preparation method of a kind of little bowl soup of any crowd's taste.
The technical solution adopted in the present invention is, the preparation method of this little bowl soup is divided into soup processed, cooks two large steps;
The making of step one, first senior clear soup;
Prepare raw material: bavin hen 4, gross weight 6-8 kilogram, old duck 2 gross weight 3-4 kilogram, pig rod 2500 grams, bone, 2, pig elbow, gross weight 2500-3000 gram, 4 kilograms, beef, Jinhua ham 1 kilogram, 1 kilogram, dried scallop, 1 kilogram, mushroom; Hen is slaughtered totally, takes off chicken leg meat and chicken breast meat is for subsequent use; Pig rod bone, pig elbow unhairing are cleaned, cuts open from centre; Beef is put into basin and add clear water 2-3 kilogram, soak and pull out for 1-2 hour;
Step 2, hang soup: below soup bucket, pad bamboo grid, first put into pig rod bone, the chicken frame removing meat and pork leg's upper part, add 25 kilograms, cold water, little baked wheaten cake is opened, and treats that noodle soup are crack shape, meat of grazing cattle, Jinhua ham, dried scallop, mushroom, boiled with very hot oven, use little fire immediately instead after boiled, do not allow soup acutely seethe with excitement; Meanwhile, carry gently up and down at the crack place of soup with the hand ladle, ceaselessly get offscum with thin oil screen; After 15 minutes, the floccule in soup is cleaned out substantially, continues heating and is pulled out by beef after 30 minutes, then heat 8 hours, filtered by soup crocus cloth, pour in another soup bucket;
Step 3, sweep soup: the chicken leg meat cleaned with a pointed instrument is added green onion respectively with chicken breast meat, ginger cuts into Rong, every 500 grams of meat add each 50 grams of green onion, ginger, then add the every 500 grams of meat of clear water and add 1500 grams of clear water and mix well; Got angry by soup after filtering, large baked wheaten cake, to when just will open, turns little fire, at this moment stirs with the hand ladle, is poured into together by the watery blood of bubble beef, and when soup is crack, continuation heating about 5 minutes, beats offscum; Pour in soup by the chicken leg Rong mixed up, the limit bevelling hand ladle stirs; When noodle soup are crack, reserve the duration and degree of heating, beat offscum after 30 minutes with thin oil screen, then adopting uses the same method pours into and mixes up, a more clear soup, and the time more than 30 minutes, and gets soup by filtered through gauze, senior clear soup; The oil of noodle soup is taken out, reserves for other use; The raw material hanging clear soup and the chicken leg Rong sweeping soup, pigeon breast meat mash, chicken leg Rong, pigeon breast meat mash bind up with gauze, and put into bucket, add 20 kilograms, clear water, big fire endure 40 minutes milk soup, milk Tang Sebai can be used as cooking other dish;
The making of the little bowl soup of step 4, dish; Prepare major ingredient: 70 grams, skin tripe, little crisp meat 50 grams, fried bean curd fourth 70 grams, cold cuts sheet fourth 50 grams, flat buttress fourth 50 grams, bean curd stick 50 grams, burnt fried 50 grams, ball, 20 grams, auricularia auriculajudae, Pnaseolus aureus, each 40 grams of shelled peanut, the square green onion fourth of 0.6-0.8 centimetre 30 grams; The raw materials such as skin tripe, little crisp meat, fried bean curd, flat buttress, bean curd stick, auricularia auriculajudae are cut into 0.8-1.0 centimeter square shape; Pot position of setting fire adds a little oil, under enter bruised ginger stir-fry, lower rice vinegar is boiled in water for a while, then dress with soy, vinegar, etc. pot and is cooked, add senior clear soup 1200-1400 gram, boil 2 minutes more lower various raw material, condiment again infusion within 3 minutes, make the characteristic of all food materials play, mix up taste thickening, blend starch, to the offscum on noodle soup be skimmed clean, under Jiao of entering to have exploded explode ball, green onion fourth, take the dish out of the pot and intersperse caraway.
Wherein have selected the old hen of putting more than 3 years in a suitable place to breed in step one, be because of old hen because growth period is long, the nitrogenous extract that creatinine, creatine etc. contained in its meat produce delicate flavour is abundanter, so the chicken soup taste stewed out is denseer, delicious.
Wherein in step one, excellent bone preferably selects elbow rod bone, and the bone of this position boils Tang Xianxiang, without fishy smell.
Wherein in step one, tendon selected by beef, because the solid and resistant to cook of its meat, the beef pulled out can also continue to make other dish, kills two birds with one stone.
Wherein graze cattle in step 2 meat, Jinhua ham, dried scallop, mushroom, boiled with very hot oven, using little fire immediately instead after boiled, do not allow soup acutely seethe with excitement, is to not allow the foam that floats and floccule be broken up in soup, affecting soup look.
Wherein carry gently up and down at the crack place of soup with the hand ladle in step 2, making the blood stains below bucket and particle along with putting forward floating, making in order to the floccule in soup and impurity are easy to clean out.
Wherein poured into together by the watery blood of bubble beef in step 3, the watery blood of bubble beef is also known as doing the blood whistle, and blood heat can play the effect of attachment impurity after solidifying, and the nutritional labeling in ox blood can all be retained in soup.
Wherein in step 2 and three various meat boiling repeatedly, repeatedly skimming, filter and remove slag, in order to the nutritive value of various meat is infiltrated in soup completely, make not to be with any meat in soup, but the nutritive value of soup is then higher than the nutritive value of meat, and make soup juice more delicious, more lubricate
Wherein in step 4, bruised ginger must boil out ginger taste with senior clear soup in advance, otherwise, the not outstanding ginger taste of dish.
When wherein blending starch in step 4, the offscum on noodle soup must be skimmed clean, be to keep dish soup matter beautiful.
Wherein in step 4, green onion is cut into the Fang Ding of 0.6-0.8 centimetre, the raw materials such as skin tripe, little crisp meat, fried bean curd, flat buttress, bean curd stick, auricularia auriculajudae are cut into 0.8-1.0 cm square shape; Be in order to soup-stock can not only be made more to infiltrate in the space of food materials, soup-stock and food materials are fully merged, but these food materials can not be too little, because will keep the elasticity of these food materials, has and necessarily chew head.
Senior clear soup prepared by the present invention is a kind of soup the most senior in culinary art skill and technique, is that the raw material such as chicken, duck, pig, ox, ham, dried scallop, mushroom be rich in fresh material boils, for top grade in soup, if shape plain boiled water limpid fresh perfume (or spice).
Old hen soup can suppress the excessive generation of the inflammation in human body and mucus effectively, contributes to reducing the blocking of nasal cavity and the pain of throat, and the number of times of cough also can reduce relatively, therefore can alleviate the symptom of flu and improve the immunity function of human body.
Dried scallop is rich in the multiple nutritional components such as protein, carbohydrate, riboflavin and calcium, phosphorus, iron, protein content up to 61.8%, for chicken, beef, 3 times of fresh prawn; The content of mineral matter is on shark's fin, bird's nest; The sodium glutamate that dried scallop is also rich in, taste is extremely fresh; Dried scallop have enriching yin and nourishing kidney and stomach adjust in function, can treat have a dizzy spell, dry throat and mouth, consumptive disease hemoptysis, the disease such as weakness of the spleen and the stomach, often eat and contribute to hypotensive, norcholesterol, help body-building.
Mushroom has low fat, polysaccharide, several amino acids and multivitamin mushroom food, and Lenlinus edodes cover contains the ribonucleic acid of duplex structure, after entering human body, can produce the interferon with antitumaous effect; Also containing choline, tyrosine, oxidizing ferment and some nucleic acid substances in mushroom, the effect of hypotensive, norcholesterol, reducing blood lipid can be played, again can the disease such as prevention of arterial sclerosis, cirrhosis; Mushroom also plays therapeutic action to diabetes, pulmonary tuberculosis, catarrhal jaundice, neuritis etc., can be used for indigestion, constipation etc. again.
Senior clear soup prepared by the present invention is that meat, seafood, edible fungi are organically merged, and has carried out complementation to the nutritive value of various food materials, not only embodies the edibility of these food materials, and more embodies medicine and health care value; Therefore the senior clear soup that prepared by the present invention nourishes blood production of sperm, beneficial gas complement, longue meat, interior fatty abundant, and nutrition is comparatively balanced, multiple in fresh material containing the nucleotides, delicious amino acid, organic acid, peptide class, itrogenous organic substance etc. from raw material of stewing soup in soup; These delicate flavour compositions and other flavor substances produce comprehensive taste, make the delicate flavour of clear soup mellow.
The grand banquet that little bowl soup that the food materials such as epithelium tripe, little crisp meat, fried bean curd cook out is one color and taste is added with this senior clear soup, color and luster be ruddy, soup delicate flavour beautiful, vinegar-pepper agreeable to the taste, ginger taste outstanding, stomach invigorating takes care of health, not only there is the compound sense of taste composition of many materials, have again the characteristics such as genuine, its fresh, fragrant, sliding, refreshing effect so far incapability matches in excellence or beauty with it.
Detailed description of the invention
Following examples describe the present invention in detail.
Embodiment 1:
The present invention is divided into soup processed, cooks two large steps;
The making of first senior clear soup;
Step one, preparation raw material: more than 3 years bavin hens 4, gross weight 6 kilograms, old duck 2 gross weights 3 kilograms, pig rod 2500 grams, bone, 2, pig elbow, gross weight 2500 grams, 4 kilograms, beef, Jinhua ham 1 kilogram, 1 kilogram, dried scallop, 1 kilogram, mushroom; Hen is slaughtered totally, takes off chicken leg meat and chicken breast meat is for subsequent use; Pig rod bone, pig elbow unhairing are cleaned, cuts open from centre; Beef is put into basin and add 2 kilograms, clear water, soak and pull out for 1 hour;
Step 2, hang soup: below soup bucket, pad bamboo grid, first put into pig rod bone, the chicken frame removing meat and pork leg's upper part, add 25 kilograms, cold water, little baked wheaten cake is opened, and treats that noodle soup are crack shape, meat of grazing cattle, Jinhua ham, dried scallop, mushroom, boiled with very hot oven, use little fire immediately instead after boiled, do not allow soup acutely seethe with excitement; Meanwhile, carry gently up and down at the crack place of soup with the hand ladle, ceaselessly get offscum with thin oil screen; After 15 minutes, the floccule in soup is cleaned out substantially, continues heating and is pulled out by beef after 30 minutes, then heat 8 hours, filtered by soup crocus cloth, pour in another soup bucket;
Step 3, sweep soup: the chicken leg meat cleaned with a pointed instrument is added green onion respectively with chicken breast meat, ginger cuts into Rong, every 500 grams of meat add each 50 grams of green onion, ginger, then add the every 500 grams of meat of clear water and add 1500 grams of clear water and mix well; Got angry by soup after filtering, large baked wheaten cake, to when just will open, turns little fire, at this moment stirs with the hand ladle, is poured into together by the watery blood of bubble beef, and when soup is crack, continuation heating about 5 minutes, beats offscum; Pour in soup by the chicken leg Rong mixed up, the limit bevelling hand ladle stirs; When noodle soup are crack, reserve the duration and degree of heating, beat offscum after 30 minutes with thin oil screen, then adopting uses the same method pours into and mixes up, a more clear soup, and the time more than 30 minutes, and gets soup by filtered through gauze, senior clear soup; The oil of noodle soup is taken out, reserves for other use; The raw material hanging clear soup and the chicken leg Rong sweeping soup, pigeon breast meat mash, chicken leg Rong, pigeon breast meat mash bind up with gauze, and put into bucket, add 20 kilograms, clear water, big fire endure 40 minutes milk soup, milk Tang Sebai can be used as cooking other dish.
The making of the little bowl soup of step 4, dish; Prepare major ingredient: 70 grams, skin tripe, little crisp meat 50 grams, fried bean curd fourth 70 grams, cold cuts sheet fourth 50 grams, flat buttress fourth 50 grams, bean curd stick 50 grams, burnt fried 50 grams, ball, 20 grams, auricularia auriculajudae, Pnaseolus aureus, each 40 grams of shelled peanut, 0.6 centimeter of square green onion fourth 30 grams; The raw materials such as skin tripe, little crisp meat, fried bean curd, flat buttress, bean curd stick, auricularia auriculajudae are cut into 0.8 centimeter square shape; Pot position of setting fire adds a little oil, under enter bruised ginger stir-fry, lower rice vinegar is boiled in water for a while, then dress with soy, vinegar, etc. pot and is cooked, add senior clear soup 1200 grams, boil 2 minutes more lower various raw material, condiment again infusion within 3 minutes, make the characteristic of all food materials play, mix up taste thickening, blend starch, to the offscum on noodle soup be skimmed clean, under Jiao of entering to have exploded explode ball, green onion fourth, take the dish out of the pot and intersperse caraway.
Embodiment 2:
The present invention is divided into soup processed, cooks two large steps;
The making of first senior clear soup;
Step one, preparation raw material: more than 3 years bavin hens 4, gross weight 8 kilograms, old duck 2 gross weights 4 kilograms, pig rod 2500 grams, bone, 2, pig elbow, gross weight 3000 grams, 4 kilograms, beef, Jinhua ham 1 kilogram, 1 kilogram, dried scallop, 1 kilogram, mushroom; Hen is slaughtered totally, takes off chicken leg meat and chicken breast meat is for subsequent use; Pig rod bone, pig elbow unhairing are cleaned, cuts open from centre; Beef is put into basin and add 3 kilograms, clear water, soak and pull out for 2 hours;
Step 2, hang soup: below soup bucket, pad bamboo grid, first put into pig rod bone, the chicken frame removing meat and pork leg's upper part, add 25 kilograms, cold water, little baked wheaten cake is opened, and treats that noodle soup are crack shape, meat of grazing cattle, Jinhua ham, dried scallop, mushroom, boiled with very hot oven, use little fire immediately instead after boiled, do not allow soup acutely seethe with excitement; Meanwhile, carry gently up and down at the crack place of soup with the hand ladle, ceaselessly get offscum with thin oil screen; After 15 minutes, the floccule in soup is cleaned out substantially, continues heating and is pulled out by beef after 30 minutes, then heat 8 hours, filtered by soup crocus cloth, pour in another soup bucket;
Step 3, sweep soup: the chicken leg meat cleaned with a pointed instrument is added green onion respectively with chicken breast meat, ginger cuts into Rong, every 500 grams of meat add each 50 grams of green onion, ginger, then add the every 500 grams of meat of clear water and add 1500 grams of clear water and mix well; Got angry by soup after filtering, large baked wheaten cake, to when just will open, turns little fire, at this moment stirs with the hand ladle, is poured into together by the watery blood of bubble beef, and when soup is crack, continuation heating about 5 minutes, beats offscum; Pour in soup by the chicken leg Rong mixed up, the limit bevelling hand ladle stirs; When noodle soup are crack, reserve the duration and degree of heating, beat offscum after 30 minutes with thin oil screen, then adopting uses the same method pours into and mixes up, a more clear soup, and the time more than 30 minutes, and gets soup by filtered through gauze, senior clear soup; The oil of noodle soup is taken out, reserves for other use; The raw material hanging clear soup and the chicken leg Rong sweeping soup, pigeon breast meat mash, chicken leg Rong, pigeon breast meat mash bind up with gauze, and put into bucket, add 20 kilograms, clear water, big fire endure 40 minutes milk soup, milk Tang Sebai can be used as cooking other dish.
The making of the little bowl soup of step 4, dish; Prepare major ingredient: 70 grams, skin tripe, little crisp meat 50 grams, fried bean curd fourth 70 grams, cold cuts sheet fourth 50 grams, flat buttress fourth 50 grams, bean curd stick 50 grams, burnt fried 50 grams, ball, 20 grams, auricularia auriculajudae, Pnaseolus aureus, each 40 grams of shelled peanut, 0.8 centimeter of square green onion fourth 30 grams; The raw materials such as skin tripe, little crisp meat, fried bean curd, flat buttress, bean curd stick, auricularia auriculajudae are cut into 1.0 centimeter square shapes; Pot position of setting fire adds a little oil, under enter bruised ginger stir-fry, lower rice vinegar is boiled in water for a while, then dress with soy, vinegar, etc. pot and is cooked, add senior clear soup 1400 grams, boil 2 minutes more lower various raw material, condiment again infusion within 3 minutes, make the characteristic of all food materials play, mix up taste thickening, blend starch, to the offscum on noodle soup be skimmed clean, under Jiao of entering to have exploded explode ball, green onion fourth, take the dish out of the pot and intersperse caraway.
Claims (3)
1. a preparation method for little bowl soup, is characterized in that: the making of step one, first senior clear soup; Prepare raw material: bavin hen 4, gross weight 6-8 kilogram, old duck 2 gross weight 3-4 kilogram, pig rod 2500 grams, bone, 2, pig elbow, gross weight 2500-3000 gram, 4 kilograms, beef, Jinhua ham 1 kilogram, 1 kilogram, dried scallop, 1 kilogram, mushroom; Hen is slaughtered totally, takes off chicken leg meat and chicken breast meat is for subsequent use; Pig rod bone, pig elbow unhairing are cleaned, cuts open from centre; Beef is put into basin and add clear water 2-3 kilogram, soak and pull out for 1-2 hour; Step 2, hang soup: below soup bucket, pad bamboo grid, first put into pig rod bone, the chicken frame removing meat and pork leg's upper part, add 25 kilograms, cold water, little baked wheaten cake is opened, and treats that noodle soup are crack shape, meat of grazing cattle, Jinhua ham, dried scallop, mushroom, boiled with very hot oven, use little fire immediately instead after boiled, do not allow soup acutely seethe with excitement; Meanwhile, carry gently up and down at the crack place of soup with the hand ladle, ceaselessly get offscum with thin oil screen; After 15 minutes, the floccule in soup is cleaned out substantially, continues heating and is pulled out by beef after 30 minutes, then heat 8 hours, filtered by soup crocus cloth, pour in another soup bucket; Step 3, sweep soup: the chicken leg meat cleaned with a pointed instrument is added green onion respectively with chicken breast meat, ginger cuts into Rong, every 500 grams of meat add each 50 grams of green onion, ginger, then add the every 500 grams of meat of clear water and add 1500 grams of clear water and mix well; Got angry by soup after filtering, large baked wheaten cake, to when just will open, turns little fire, at this moment stirs with the hand ladle, is poured into together by the watery blood of bubble beef, and when soup is crack, continuation heating about 5 minutes, beats offscum; Pour in soup by the chicken leg Rong mixed up, the limit bevelling hand ladle stirs; When noodle soup are crack, reserve the duration and degree of heating, beat offscum after 30 minutes with thin oil screen, then adopting uses the same method pours into and mixes up, a more clear soup, and the time more than 30 minutes, and gets soup by filtered through gauze, senior clear soup; The oil of noodle soup is taken out, reserves for other use; The making of the little bowl soup of step 4, dish; Prepare major ingredient: 70 grams, skin tripe, little crisp meat 50 grams, fried bean curd fourth 70 grams, cold cuts sheet fourth 50 grams, flat buttress fourth 50 grams, bean curd stick 50 grams, burnt fried 50 grams, ball, 20 grams, auricularia auriculajudae, Pnaseolus aureus, each 40 grams of shelled peanut, the square green onion fourth of 0.6-0.8 centimetre 30 grams; The raw materials such as skin tripe, little crisp meat, fried bean curd, flat buttress, bean curd stick, auricularia auriculajudae are cut into 0.8-1.0 centimeter square shape; Pot position of setting fire adds a little oil, under enter bruised ginger stir-fry, lower rice vinegar is boiled in water for a while, then dress with soy, vinegar, etc. pot and is cooked, add senior clear soup 1200-1400 gram, boil 2 minutes more lower various raw material, condiment again infusion within 3 minutes, make the characteristic of all food materials play, mix up taste thickening, blend starch, to the offscum on noodle soup be skimmed clean, under Jiao of entering to have exploded explode ball, green onion fourth, take the dish out of the pot and intersperse caraway.
2. the preparation method of a kind of little bowl soup according to claim 1, is characterized in that: step one, bavin hen are put the bavin hen of more than 3 years in a suitable place to breed.
3. the preparation method of a kind of little bowl soup according to claim 1, it is characterized in that: step 3, hang the raw material of clear soup and sweep chicken leg Rong, the pigeon breast meat mash of soup, chicken leg Rong, pigeon breast meat mash bind up with gauze, put into bucket, add 20 kilograms, clear water, big fire endure 40 minutes milk soup, milk Tang Sebai can be used as cooking other dish.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106235300A (en) * | 2016-08-11 | 2016-12-21 | 河南老雒阳饮食服务有限公司 | A kind of Radix Ipomoeae bean jelly put method processed and frying production method on the skin |
| CN110897100A (en) * | 2019-12-27 | 2020-03-24 | 泉州市知产茂业工业设计有限公司 | Raw material rice braised and preparation method thereof |
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| CN101401659A (en) * | 2008-10-30 | 2009-04-08 | 金字火腿股份有限公司 | Ham soup-stock and preparing process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106235300A (en) * | 2016-08-11 | 2016-12-21 | 河南老雒阳饮食服务有限公司 | A kind of Radix Ipomoeae bean jelly put method processed and frying production method on the skin |
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