When it comes to cooking in casserole, Beijing pays attention to temperature, while Guangdong pays more attention to heat. The pyrotechnic atmosphere of the casserole can better highlight the taste of the ingredients; the stewed soup in the casserole requires more uniform heating of the ingredients, making the soup more mellow and delicious; a large casserole uses the method of cooking soup, with rich and colorful ingredients and rich collagen , the soup is thick, the fragrance is mellow and delicious.
[Yipin Casserole] Cantonese cuisine. This product is rich in color, delicious, unique in flavor and pays attention to nutrition.
Ingredients: 1 chicken leg, 1 pork knuckle, 250 grams of squid, 4 dinosaur eggs, 4 prawns, 500 grams of trotters, 20 quail eggs, 750 grams of cabbage, 15 grams of green onion, 15 grams of ginger, refined salt , monosodium glutamate, pepper, cooking wine, peanut oil, maltose water, and sesame oil.
practice:
1. Scrape and wash the elbows, cook them well, apply maltose water on the outside, put them in a 70% hot oil pan, and fry until the skin is hard, then put them in clean water and soak until soft;
2. Squid cut into strips and blanched
3. Cook the trotters and elbows together
4. Boil the quail eggs and remove the shells, apply maltose water on the outside, deep-fry in a 70% hot oil pan until the color is deep yellow, remove
5. Cook the chicken legs with pork knuckle soup
6. Wash Chinese cabbage and cut into slices
7. Cut green onions into knots; peel ginger and pat loose with a knife
8. Clean the prawns, cut off the whiskers and feet of the prawns, and put them in hot water to blanch;
9. Heat up the frying pan, heat up 75 grams of peanut oil, fry the scallions and ginger until fragrant, add water, refined salt, and cooking wine, bring to a boil, take out of the pan, and pour into a large casserole.
10. Put the cabbage into the casserole to make the bottom, cover the top with elbows in turn, put it on a low heat and simmer for 2 hours, add chicken legs, squid, “dinosaur eggs”, fried crane quail eggs, cabbage, pig’s trotters, and other ingredients, and simmer After 30 minutes, remove the scallion knots and ginger, sprinkle with pepper, and drizzle with sesame oil. Serve.
tipsTips:
1. Pay attention to the order when placing the vegetables. Put the cabbage as the base, and then put the ingredients such as pig’s trotters, prawns, dragon eggs, elbows, squid, and quail eggs in order.
2. The elbows and trotters should be stewed for a long time, so that the collagen is fully integrated into the soup, and the skin is waxy and the meat is fragrant.
3. “Dinosaur egg” method: mix pork paste, shrimp paste, horseshoe powder, green onion and ginger powder, mix well, wrap in egg yolk, make it into an oval shape the size of a duck egg, and fry it.
4. Chicken legs and prawns should be boiled in water, the same as that of boiled chicken and boiled shrimp. The taste should be fresh and tender, the skin is elastic and the meat is tender, and the color is brownish yellow
XUAN HINH – LINKPIZ.COM
