Abalone juice recipe

Raw materials: 40 kilograms of water, 6 kilograms of old hen, 7.5 kilograms of pork tenderloin, 5 kilograms of pork ribs, 3.5 kilograms of Jinhua ham, buffalo tail, chicken claw 2500 grams each, 2000 grams of dried earth fish, 50 grams of saffron, 40 dry abalone Ji Pin.

Seasoning: 400 grams of rock sugar, 250 grams of dried shrimp powder, 1500 grams of fresh yellow chicken oil, Lee Kum Kee God of Fortune 600 grams of oyster sauce, Chef brand monosodium glutamate 250 grams, 15 kg of salad oil.

Production: 1, old hen, pork tenderloin, pork ribs, Jinhua ham, buffalo tail, chicken claws cleaned, into the boiling water blanch 10 minutes over high heat, fishing out of the boiling to five percent of the heat of the salad oil in a low-fire dipping and deep-frying for 5 minutes, fish out of the standby; large dried fish into the oven (temperature of 180 ° C) baked for 5 minutes to the aroma of the 2, take the large tile pot a pot, pot on the bottom of the bottom of the pad on a bamboo grates to prevent scorched bottom, in turn, put the Jinhua ham, hen, dried fish, pork tenderloin, ji ping dry abalone, and then put on the top of the buffalo tail, pork ribs, chicken claws; fresh chicken oil, water into the pot over low heat until the raw materials melt, pour into the pot, under the dried shrimp powder, saffron, rock sugar, Lee Kum Kee oyster sauce boil over high heat and then switch to a small fire to boil for 36 hours, put monosodium glutamate for seasoning can be.

Features: golden color, salty taste

Bao juice 2:

Raw materials: 40 grams of sea cucumber, 100 grams of cooked glutinous rice, 10 grams of carrots, 10 grams of cucumber.

Seasoning: 300 grams of soup, 100 grams of abalone juice, 10 grams of wet starch, 10 grams of oil.

Production: 1, sea cucumber into the soup simmering over low heat for 15 minutes, remove and standby. 2, carrots, cucumbers, peeled, trimmed olive-shaped, blanch in boiling water over high heat for 1 minute; 3, sea cucumber into the abalone sauce over medium heat for 5 minutes, put wet starch thickening, dripping with oil and then out of the pot into the dish, buckle into the glutinous rice, carrots, cucumbers can be put.

Features: colorful, taste mellow fresh.

Bao juice 3:

Raw materials: live duck, live hen, pig's trotters 1500 grams each, 1000 grams of pork keel, 800 grams of pork skin, 500 grams of Jinhua ham, 150 grams of dried scallops, 50 grams of seaweed, 100 grams of chicken paste.

Seasoning: 250g of parsley, onion, 5g of comfrey, red currant rice, 300g of carrot, 150g of Meiji-Fresh Soy Sauce, Zhi-Mei Zhai Old Soy Sauce, scallion, cilantro, 75g of dried ginger, 15g of rock sugar water, 250g of Zhongnan Abalone Sauce, 100g of Haitian Oyster Sauce, 50g of Guangdong Rice Wine, Thai Fish Sauce, 50g of Mrs. Lok's Chicken Bouillon, 200g of salad oil.

Production: 1, live duck, live chicken slaughtered clean, chopping weight 50 grams of blocks, put in water for 15 minutes, fish out and put in cold water blanch over high heat for 5 minutes to remove; pig's trotters, pork keel, pork skin into the boiling water blanch over high heat for 8 minutes, take out and standby. 2, stainless steel bucket of 35 kg of water, blanch the raw materials, Jinhua ham, dried scallops, dried seaweed, high-fire boil after switching to a low-fire simmering for 6 hours, and put in a small fire, and then put in a small fire. Put chicken paste cooked over low heat for 10 minutes and fish out, so that the broth in the residual blood and foam all sucked out. 3, green vegetable package (onions, parsley, carrots, scallions, parsley, dried ginger) into the barrel of the high-fire cooking for 15 minutes, the broth into the porcelain put a small package of ingredients (red currant rice, comfrey), icing sugar water, light soya sauce, Guangdong rice wine, abalone sauce, oyster sauce, the U.S. extremely fresh soy sauce, fish sauce, chicken broth seasoned well. 4, put the porcelain on the boil on a small fire, skim off the froth and pour the salad oil, sealed and placed in the refrigerator at minus 2 ℃ can be.

Features: golden color, mellow taste.

The key to making: 1, after slaughtering the chicken and duck must be cold water in the pot, so that the simmering soup can be more delicious. 2, in the process of making soup, put the chicken ryeon is to remove the blood and froth.