Here, I would like to thank the officials for their early years. By the way, do you ask: Is the Five Fortunes gathered? Welcome to the flower girl's annual dish class in this issue. In order to pick one of the most representative and most heroic and most magnificent collagens from many group dishes, Huajie found the Chinese restaurant in Hangzhou Zijing, Jiexiang Building. Master Wei. Going to the kitchen of the TOP50 Chinese restaurant in China for many years, with the heart of the pilgrimage, when Master Wei took out the pot of pottery, he threw a sigh, and I left Master Wei in my heart.
Why are all six? Because Liu Liushun! Actually, it’s not true. Master Wei said that the potted vegetables are the dishes that the Chinese people sit around and eat together, so several people cook a few, so that everyone is the same. If your family is a big family, you may have to change. A giant casserole is used to hold the ingredients. Generally, Cantonese people eat this dish, and they have to start preparing one day in advance, and they have been busy for a whole day for this pot of vegetables, so the preparation work is slightly complicated, and the cooking process takes a long time and patience. Among them, bubble sea cucumber is two days and one night. If you feel trouble at home, you can buy a good sea cucumber from the market and remember.
The first step is to slice chicken. Take about 6 pounds of butter old chicken, kill white and wash, split into two, cut into large pieces, pay attention to remove some chicken oil when cutting, or the soup will float a thick layer of chicken oil.
Basically cut into large pieces of about 5 cm, if cut too small, it will be easily broken when stewed.
Next, the chicken feet and the goose's paw, everything is two, easy to set the plate.
Then simmer the chicken, chicken feet, goose's paw, and pig's paws, and add some yellow wine to the water.
After the water is finished, wash it again, and the fear of the goose will leave a bad smell.
Next, find a large casserole with a bamboo net underneath to prevent the ingredients from sticking to the bottom when cooking.
The order of the yards is the bottom of the chicken and the claws, and the chicken feet and the goose are laid. The goose's palm is for the taste, the pig's claws and chicken feet are for the purpose of adding gum, and the beef tendon should be put out to fill the full collagen at this time.
After placing the ingredients in the food, pour in enough mineral water and have no ingredients.
Then it is cooked on fire. After the fire is boiled, turn it into the smallest fire and slowly simmer for more than three and a half hours. At this time, the water has become a pot of milky white soup.
Next, prepare for the initial seasoning and color enhancement. Only four seasonings can be used: soy sauce, soy sauce, oyster sauce and rock sugar. Add as appropriate.
Master Wei used 30 grams of rock sugar, 60 grams of oyster sauce, 60 grams of soy sauce, and 100 grams of soy sauce.
This pot dish has already begun to take shape. After one seasoning, start to order other ingredients.
The first to debut is the most worthy of the first chopsticks: abalone. When you make potted vegetables at home, the easiest and most convenient way is to use fresh abalone, but Wei Shifu uses dried abalone in the pottery. The production of dried abalone from the bubble to the smashing of a heart-shaped abalone, may have to spend a few years to master the master, do not learn (abandon the face).
The scallops, that is, the big scallops, do not need to be soaked, and the whole dry is thrown in and boiled.
蚝豉 蚝豉 , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,
There is also a mushroom, but also to enter this time, Wei Shi said, the dish on the table, he is willing to the first chopsticks is the mushroom (visible how delicious the mushroom is.) This time, add one Just lick the oil and simmer for another hour.
In the last half hour, you need to keep the stove, code on the ginseng, ginseng, prawn and egg dumplings, then use the spoon to give the top layer of ingredients, the ginseng is crisp, the ginseng Hey.
After half an hour, put the broccoli over the water, the key role: add color.
A pot full of collagen pots.
The atmosphere of sitting around a table, the incarnation of the happy new year, is this blessing to the pot. Catch an abalone for you to eat ~
There is truth in the world, and there is true love in the world.
When I saw this pot of imposing potted vegetables, I really felt the warmth from the Spring Festival. Master Wei is very intimate, and has replaced some commonly used ingredients to make home dishes. The following is the teaching time (knocking the blackboard) to layer the ingredients into the large basin, called "potting." Generally, traditional pots are divided into three layers. Each layer is very particular. The essence of the ingredients is infiltrated one by one, and the cycle is reciprocating to form a perfect freshness. This kind of bold and expensive potted vegetables is also Only after the New Year can you easily go to the table without gnashing your teeth. In Zier, the pot dishes you eat not only have dried abalone, but also flower gum pine mushroom, the soup base is not a simple chicken soup, and the abalone juice, one of the total chopsticks goes down, everything. Especially not suitable for people with difficult syndromes to eat. When you are entangled in the order of the chopsticks, the abalone may have been eaten by the friends at the same table. This basin is full of amazing four-year-old dishes, are you ready to try it? Anyway, the ingredients are so wonderful, zero cooking is not easy to destroy it~ I will give you a good old age in advance~ If you like to spend your sister, you can add my WeChat public number: hsjiejie