Who knows how to boil abalone juice and how to boil abalone juice

1500 grams of old hen, 2 abalones, 1000 grams of pork ribs, 1 scallop, 1000 grams of duck, 30 grams of Jinhua ham, 2500 grams of water, God of Wealth oyster sauce, rock sugar, dark soy sauce, etc.

Method: 1 Chop the old hen, duck and pork ribs, fry them in oil, and then fly in water.

2 Put the ingredients in the pot and add the water.

3 Bring to a boil over high heat, simmer over low heat for more than 12 hours, adjust the taste and filter.

Try your own abalone sauce right away.

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Stir-fry the green onion and ginger foam in oil until fragrant, then add the abalone juice bought from the supermarket and stir-fry together.

Add an appropriate amount of water to high heat, and then add an appropriate amount of water starch to thicken the juice and add sesame oil.

Make a simple dish.

Abalone juice: 1. Slice the white and steam.

2. Finely chop the green onion.

3. While heating the pot over low heat, add the white water, sprinkle in the chopped green onion, add the abalone juice, and stir well.

Abalone juice is sold in supermarkets, and the taste is salty and fresh, so there is no need to add other seasonings.

Abalone juice white spirit mushroom.

Cooking steps: Wash the white mushrooms.

In a large bowl, add half a bowl of chicken broth, two tablespoons of abalone juice (sold in many large supermarkets, it is not expensive), and put the mushrooms in, and the water flakes can barely cover the mushrooms. If the chicken broth is not salty, add some salt, the taste should be slightly salty. I found the ready-made chicken soup to be very fragrant and stronger than the flavor of the chicken soup I boiled myself.

There is also a six-sachet and a large packet of concentrated bone broth that is also good, and it is served with hot water.

Bring the steamer to a boil and steam the mushrooms soaked in the soup for 40 minutes. If the soup is not covered with mushrooms, the mushrooms should be turned over during the process so that each side can fully absorb the soup.

Remove the mushrooms and place them on a plate.

Pour the soup from the bowl into the pot, add a tablespoon of abalone juice to enhance the fragrance, heat, and pour in the water starch to thicken the thickening. Remove from heat and pour over the mushrooms. When I eat it, I cut it and eat it, it's very fragrant.

Freshly stuffed chicken thigh mushrooms with abalone sauce.

Ingredients: lean meat, carrots, chicken leg mushrooms, begonia vegetables.

1) Lean pork, carrot minced into minced meat, add salt, sugar, chicken powder, corn starch, light soy sauce, grind until gelatinized and set aside.

2: Cut the mushrooms into two halves and hollow out the middle to make them look like a boat.

3: Blanch in boiling water, then dry the water, 4: Stuff the minced meat into the mushroom meat, then steam, blanch the begonia vegetables in salt, oil and water, and arrange them with the mushrooms.

5: Boil the abalone juice with a one-to-one concentration ratio and pour it over.

Delicious home-cooked eel balls with abalone sauce try to make for yourself.

Yellow eels are usually fried and eaten, but now I cook them in another way, but I didn't expect that the taste is still there.

Ingredients: yellow fresh, abalone juice, ginger, garlic.

1) Deboned, headed, washed and cut into 5---7cm pieces, 2: Cut the eel on the side of the eel, add salt, cooking wine, cornstarch and chicken powder, stir and marinate for 20 minutes.

3) Heat the oil (put your hand on it for a hotter feeling), soak the eel in the oil until cooked, (the action should be light), and serve.

4) Stir-fry garlic and ginger in a pot with little oil, stir-fry the abalone juice and water at a ratio of 1:1 and pour over the cooked eel balls.

Braised tofu with three mushrooms] is an ordinary home-cooked dish that is easy to make, but it also requires a good grasp of the heat.

Ingredients: three kinds of fresh mushrooms, dried tofu (or fried tofu), abalone juice (available in large supermarkets), and oyster sauce if you don't have abalone juice.

Cut the dried tofu into small pieces and fry them in oil until golden brown on both sides, over medium heat. (It is easy to fry the tofu on high heat, and it will fry the tofu on low heat.) If you use fried tofu, this step is omitted.

Pour out the excess oil, add fresh mushrooms and stir-fry, add abalone juice, add a small amount of water, and simmer over medium heat for 10 minutes. (If the heat is too high, the cooking time will be short, and the tofu will not be easy to absorb the flavor.) If the heat is low, the mushrooms will cook too badly. ）

When you can grasp it, others will say that you are mature. Then, when you can grasp the heat when cooking, you are a skilled cook.

Ingredients: 1500 grams of live duck, 1350 grams of live old hens, 1500 grams of pig trotters, 1000 grams of pig keel, 800 grams of pork skin, 500 grams of Jinhua ham, 150 grams of dried scallops, 50 grams of sea rice, 100 grams of chicken puree.

Seasoning: 250 grams of parsley, 250 grams of onion, 5 grams of red yeast rice, 300 grams of carrots, 150 grams of chives, 150 grams of coriander, 75 grams of dried ginger, 5 grams of comfrey, 15 grams of rock sugar water, 150 grams of Zhimei Zhai dark soy sauce, 100 grams of Guangdong rice wine, 250 grams of Zhongnan abalone sauce, 100 grams of Haitian oyster sauce, 150 grams of Maggi fresh soy sauce, 50 grams of Thai fish sauce, 50 grams of Totole chicken essence, 200 grams of salad oil, 35 kg of water.

Wash the chicken and chop it in half, drain it with water, put it in a pot with the abalone, add an appropriate amount of water, and cover it. Cook the abalone on a low heat until it sticks to the body, then remove the remaining soup from the pot and put it in an airtight container to cool. When using, add seasonings such as salt.

How to make it: 1. Slaughter and cure live ducks and chickens, chop them into pieces weighing about 50 grams, wash the blood stains and soak them for 15 minutes, put them in cold water and simmer them on high heat for 5 minutes, take them out and wash them in clean water; Put the pig's trotters, pig keel, and pork skin in boiling water over high heat for 8 minutes, and then take them out for later use. 2. Put 35 kg of water in the stainless steel bucket, put the raw materials, dried scallops and sea rice in the water and simmer over low heat for 6 hours, put the chicken paste on low heat and cook for 10 minutes, so that the residual blood and foam in the broth are all sucked out. 3. Put the green vegetable buns (onion, parsley, carrots, chives, coriander, dried ginger) into a pot and cook for 15 minutes, put the broth into the porcelain and add the small ingredients (red yeast rice, comfrey), rock sugar water, dark soy sauce, Cantonese rice wine, abalone paste, oyster sauce, Maggi soy sauce, fish sauce and chicken essence and mix thoroughly.

4. Put the porcelain on a low fire, boil, skim off the foam and pour salad oil, seal it and store it in the refrigerator at minus 2, and take it as you go.

Production key. 1. After slaughtering, the chickens and ducks must be in a pot under cold water, so that the soup can be more delicious. 2. During the soup making process, add the minced chicken to remove blood stains and foam. In fact, the nutritional value of abalone itself is not high, and the reason why it is high is because of its preciousness.

And abalone actually has no taste, and the taste of the abalone we taste is actually all due to the cooking of abalone sauce.

Abalone juice 2:

Ingredients: 40 grams of sea cucumber, 100 grams of cooked glutinous rice, 10 grams of carrots, 10 grams of cucumbers.

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

Preparation: 1. Put the sea cucumber in the soup and simmer over low heat for 15 minutes, then take it out and set aside. 2. Peel the carrots and cucumbers, trim them into an olive shape, put them in boiling water and simmer for 1 minute; 3. Put the sea cucumber in abalone juice and cook it over low heat for 5 minutes, add the wet starch to thicken, pour the oil and put it on a plate, buckle in the glutinous rice, put carrots and cucumbers.

Features: Bright color and mellow taste.

Abalone juice 3: raw materials: 1500 grams of live duck, live old hen, pig trotters, 1000 grams of pig keel, 800 grams of pork skin, 500 grams of Jinhua ham, 150 grams of dried scallops, 50 grams of sea rice, 100 grams of minced chicken.

Seasoning: 250 grams of parsley and onion, 5 grams of comfrey, 5 grams of red yeast rice, 300 grams of carrots, 150 grams of Maggi soy sauce, Zhimeizhai dark soy sauce, chives, coriander, 75 grams of dried ginger, 15 grams of rock sugar water, 250 grams of Zhongnan abalone sauce, 100 grams of Haitian oyster sauce, 50 grams of Guangdong rice wine, Thai fish sauce, Totole chicken essence, 200 grams of salad oil.

Production: 1. Slaughter and clean live ducks and chickens, chop pieces weighing 50 grams, soak them in clean water for 15 minutes, remove them and put them in cold water for 5 minutes; Put the pig's trotters, pig keel, and pork skin into boiling water over high heat for 8 minutes, and then take them out for later use. 2. Put 35 kg of water in the stainless steel barrel, put the raw materials, Jinhua ham, dried scallops, and sea rice after boiling over high heat, and simmer over low heat for 6 hours, and put the chicken paste on low heat for 10 minutes to take it out, so that the residual blood and foam in the soup are all sucked out.

3. Cook the green vegetable buns (onions, parsley, carrots, chives, coriander, and ginger) in a bucket over high heat for 15 minutes, put the broth into the porcelain, and put the small ingredients (red yeast rice, comfrey), rock sugar water, dark soy sauce, Guangdong rice wine, abalone paste, oyster sauce, Maggi fresh soy sauce, fish sauce, and chicken essence and mix thoroughly. 4. Put the porcelain on a low fire and boil, skim off the foam, pour salad oil, and seal it in the refrigerator at minus 2.

Characteristics: Golden color, mellow taste.

Key to production: 1. After slaughtering, the chickens and ducks must be in a pot under cold water, so that the soup can be more delicious. 2. During the soup making process, add the minced chicken to remove blood stains and foam.

Ingredients: greens, shiitake mushrooms.

Ingredients: Haitian abalone juice, salt, oil, sugar, starch.

Steps: 1. Wash the greens and remove the roots, cut them longitudinally and divide them into two for later use;

2. Soak the mushrooms in warm water, remove the pedicles, and cut the surface with a cross knife;

3. Pour Haitian abalone juice and an appropriate amount of water for soaking shiitake mushrooms into the pot, add salt and sugar to taste, then put the shiitake mushrooms in medium heat and simmer for 10 minutes;

4. Pour water into the pot, add salt and oil after the water is hot, pour the vegetables into the blanching, remove the cut side and put the plate downward, and then put the simmered shiitake mushrooms in the middle;

5. Thicken the abalone soup in the pot with water starch slightly, and then pour it on the mushroom cabbage sum.

If you don't eat greens, you can replace them with something else.

？？？I really treat you like a chef.