Professional training oil cake hen soup recipe where to teach good morning oil cake hen soup

Steps. 1.Cut the chicken into small pieces.

2.Put water in a pot and bring to a boil.

3.After the water is boiled 7, add the chicken and blanch the bleeding water.

4.Remove the blanched chicken from the water and put it in a bowl for later use.

5.Slice the green onion and ginger.

6.Pour out the water from the pot, wipe it clean and preheat it, and after the water has evaporated, add the olive oil.

7.Heat the oil, add the green onion and ginger and stir-fry until fragrant.

8.After the green onion and ginger fragrance comes out, add the chicken and stir-fry.

9.Add soy sauce.

10.Add an appropriate amount of water.

11.Add a pinch of salt, as there is already salt in the pancake, so you don't need too much.

12.Add five-spice powder to remove the smell and increase the fragrance.

13.Once the heat is off, place the ingredients in the pressure cooker.

14.Cover the pressure cooker and press the chicken button.

15.After pressing, open the lid of the exhaust and add a little monosodium glutamate to enhance the freshness.

16.Place the chicken broth in a bowl.

17.Tear the meatloaf into small cubes.

18.Soak in chicken broth.

19.Sprinkle with coriander.

You can find **teaching or **teaching with detailed steps on the food app, you can also see if there are local restaurants that sell this dish, and strive to get the old man of the restaurant as an apprentice, or you can go to the chef training school, in the training school, in addition to learning to make oil cake hen soup, you can also learn to make other dishes.

If you choose to study at a training school, it is recommended to experience it in person first, and then pay if you think it is appropriate.

Oil cake hen soup is actually very simple, it is a delicacy eaten by oil cake and hen soup, oil cake is generally a common scallion pancake, hen soup is a soup made with hens.

To make hen soup, you generally need to use olive oil, shallots, ginger, coriander, soy sauce, salt, monosodium glutamate, five-spice powder and other seasonings.

Ingredients required.

Ingredients: 200g of hen, 2 green onion pancakes.

Excipients: olive oil, shallots, coriander, ginger, soy sauce, five-spice powder, refined salt, and monosodium glutamate.

1. Cut the chicken into small pieces.

2. Put water in the pot and heat.

3. After the water is boiled into 7, put in the chicken and blanch the bleeding water.

4. Remove the blanched chicken from the water and put it in a bowl for later use.

5. Cut the green onion and ginger.

6. Pour out the water in the pot, wipe it clean and preheat, after the water evaporates clean, add olive oil 7, heat the oil, add the green onion and ginger and stir-fry until fragrant.

8. After the green onion and ginger fragrance comes out, add the chicken and stir-fry.

9. Add soy sauce.

10. Add an appropriate amount of water.

11. Put in a little salt, because there is already salt in the oil cake, there is no need for too much 12. Put in five-spice powder to remove the smell and increase the flavor.

13. After turning off the heat, put the ingredients into the pressure cooker.

14. Cover the pressure cooker and press the chicken button.

15. After pressing, open the lid of the exhaust and put in a little monosodium glutamate to enhance the freshness.

16. Put the chicken broth in a bowl, tear the meatloaf into small cubes, soak it in the chicken broth17, and sprinkle with coriander.

We have professional teachers to teach hand-in-hand until you learn. We also have eight policies of entrepreneurial support and lifelong free learning.

Oil cake material.

Main dough ingredients]: 250 grams of flour, about 160 grams of warm water (this dough can make three servings).

Puff pastry ingredients]: 25 grams of flour, 50 grams of oil, green onions, ginger slices, star anise, cinnamon, Sichuan peppercorns (and spices that can be found at home).

Ingredients]: Chives, salt.

Method 1Knead the flour in the main dough with warm water until smooth (try to be as soft as possible).

2.Cover with a damp cloth and let rise for 20 minutes.

3.Make the puff pastry while resting the dough: put the green onion and ginger and other spices into the oil pan and turn on low heat, stir-fry until the spices are browned and the fragrance seeps into the oil.

4.Remove all the seasonings from the oil, pour the oil into 25 grams of flour and make a puff pastry after it has cooled a little. Prepare chopped green onions at the same time.

5.Divide the dough into three portions. Take one portion of dough and roll it into large slices.

6.Brush the surface of the dough sheet with a layer of puff pastry and sprinkle with salt and chopped chives.

7.Fold the dough sheet like a folding fan, either wide or narrow, and don't need to be too neat.

8.After 5 minutes of resting, roll up from the right hand end and stretch the noodles with your left hand as you roll, so that the number of turns is as many as possible.

9.Once rolled, press the finish under the dough, flatten it and set aside to let it rest for 15-20 minutes. This is the time to move on to the next dough.

10.Roll out the risen dough into large discs.

11.Grease the pan, fry the dough over low heat until one side is slightly browned, brush the other surface with oil and turn over.

12.Turn the dough in the middle to heat it evenly, and brush a small amount of oil every time you turn it, so that the fried cake will be very oily and crispy.

We have professional teachers to teach hand-in-hand until you learn. We also have eight policies of entrepreneurial support and lifelong free learning.

Olive oil, shallots, coriander, ginger, soy sauce, five-spice powder, refined salt, monosodium glutamate are all appropriate amount of production Step 1, cut the chicken into small pieces 2, put water in the pot, heat 3, water 7 into the boil, put in the chicken blanching blood water 4, take out the blanched chicken to control the water, put it in a bowl for later use 5, cut the green onion and ginger 6, pour out the water in the pot, wipe it and preheat, after the water evaporates clean, put in olive oil 7, oil heat, put in green onion and ginger and stir-fry 8, after the fragrance of green onion and ginger, put in the chicken and stir-fry. 9. Put in soy sauce 10, put in an appropriate amount of water 11, put in a little salt, because there is already salt in the oil cake, you don't need too much 12, put in five-spice powder to remove the smell and increase the flavor13, turn off the heat, and put the ingredients into the pressure cooker. 14. Cover the pressure cooker and press the chicken button.

15. After pressing Zheng Chun, open the cover of the exhaust and add a little monosodium glutamate to improve the freshness. 16. Put the chicken broth in a bowl, tear the meatloaf into small cubes, and soak it in the chicken broth17. Sprinkle with coriander to thank you for your patience. If you are satisfied with my service, please give a thumbs up, and once again wish you all the best!

Peace and joy!

Dear, hello, I am glad to answer your question for the master of the pan oil cake hen soup Answer: The details of the recipe and ingredients of the pan chef oil cake hen soup are as follows: cut the hen meat into cubes with bones, first boil it in boiling water, and then put it in the oil pot to burst it, and then add 500 ml of chicken broth and put it in the pot to stew the chicken pieces thoroughly, and then put in the bamboo shoots, mu'er and Huang Yinsen Wang wine, salt, pepper, green onions, hen soup production materials:

Ingredients: 300 grams of chickenAccessories: 30 grams of winter bamboo shoots, 30 grams of fungus (water hair) Seasoning:

5 grams of pepper, 15 grams of green onions, 5 grams of ginger, 8 grams of rice wine, 1 gram of saltPeel and cut into thin slices of winter bamboo shoots for later use; 2.Wash the fungus; 3.

Cut the green onion into short pieces and slice the ginger; 4.Cut the hen into cubes with bones, boil it in boiling water first, then put it in the oil pot and fry the stove, add 500ml of chicken broth and stew it in the pot; 5.When the chicken pieces are crispy, add bamboo shoots, fungus and rice wine, salt, pepper, green onions, and lead to a milky white color.

The oil cake of the hen soup is more delicious in this way.

Oil cake hen soup is a compulsory course for friends to eat early, every morning the oil cake hen soup shop eats breakfast and queues up to buy, why is he so delicious? What are his characteristics?

This is the oil cake we made this morning.

The characteristics of oil cake and hen soup are: crispy on the outside and tender on the inside, delicious and delicious, the taste of the soup is delicious, the taste is pure, the real material is real, there are many repeat customers, and it can quickly expand the broad masses of people who eat oil cakes and drink chicken soup.

Today we will talk about the classic practice of our oil cake of the catering company, first of all, we will make noodles according to the proportion of the formula we provide, and the flour is best to use all-purpose flour (all-purpose flour: the color is milky white, between high and low flour, and the physique is semi-loose; Generally, Chinese dim sum is used, such as steamed buns, steamed buns, noodles, etc. It is fluffy and firm, and the oil cake will taste better in this way.

We live the dough according to the proportion, wake up for a while, put it on the table, divide it into equal amounts of dough, roll it out and sprinkle it with chopped green onions, five spices, layer and wrap it up and sprinkle some black sesame seeds on the surface, and then let it rest for about 5 minutes.

Wrap the chopped green onion and rest in the dough.

At this time, we start to preheat the electric baking pan, adjust the upper heat to 200 degrees, and lower the heat to 190 degrees. It takes about 5 minutes to reach the temperature we pre-valued, preheating the electric baking pan.

At this time, we start to make the dough that has already woken up, roll it out with a rolling pin, and roll out the oil cake cake.

We carefully put him in the preheated electric baking pan.

Place in an electric baking pan.

Sooner to be cooked. So it's ready to go.

The crispy skin layer is numerous and thin.