Question 2: the practice of Nanchang crock soup "crock simmer soup" is a popular flavor dish in the south. It uses a special large crock, the bottom of which can be burned, and the crock is built with an iron frame. The chef puts the small crock filled with soup layer by layer into the iron frame in the crock, then lights charcoal, and uses the high temperature generated by charcoal fire to cook the soup in the crock.
The height of the big crock for making "crock simmer soup" is about 1? 3 meters, made of coarse pottery. There is a circular iron cylinder at the bottom of the cylinder, which can hold charcoal for burning fire. There are three layers of iron frames in the cylinder, which can hold about 30 small cylinders. The top of the cylinder has an iron cover, which can be opened at any time. Charcoal and crock are put in from the top with iron clips. The small crock for soup is about18cm high and 20cm in diameter. It has a small handle, which can be held by hand and served on the table. In addition, there is a small cover with a small hole on it, which is used to exhaust excess heat when stewing soup.
When simmering soup, you need to clean all kinds of raw materials and put them in a small crock, then add seasoning and water? Better use pure water? Cover the crock, put it into the iron frame in the crock, lightly charcoal, simmer the soup for 8 ~ 12 hours, and take it out.
There are many kinds of materials for making "crock simmer soup", including chicken, duck, beef, pork, seafood, game, bamboo shoots, fungi, bean products and vegetables. When making "crock simmer soup", we should also pay attention to the following points:
1? Generally, only clear water or purified water is mixed in the crock, but the fresh soup made by hanging can't be used. Its purpose is to ensure the original flavor of simmered soup with different tastes.
2? Before you cover the jar, you need to seal the jar mouth with a piece of aluminum foil paper, and then cover it to ensure that the jar is well sealed.
3? The simmering time should be determined according to the different properties of different raw materials. Generally, the simmering of raw materials is limited to 8 hours, while the old and tough raw materials such as beef, native chicken and old duck need to be simmered for 10 ~ 12 hours.
4? Firepower is different in different positions in the big tile jar, so pay attention to the reasonable collocation of big fire and small fire when simmering. Generally, the soup in a crock is cooked with high fire first, and then boiled with low fire.
5? After a pot of soup has been stewed for about 4 to 5 hours, it is necessary to "turn over", that is, change the position of the crock to prevent it from being stewed dry because it is close to the position with strong firepower.
Here are some specific methods of making "crock simmer soup" for your reference.
Braised ribs with mung bean and laver
Ingredients: ribs 500g mung bean 100g laver 50g mussel 25g ginger slices 10g onion 30g refined salt, pepper, cooking wine, monosodium glutamate and purified water.
Method:
1? Wash the ribs and cut them into 5 cm long sections; Wash mung beans; Wash and soak laver and mussel.
2? Put ribs, mung beans, laver, mussels, ginger slices and shallots in a crock, add refined salt, pepper, cooking wine and monosodium glutamate, add purified water, cover and simmer in the crock for about 8 hours.
Features: the soup is clear and delicious, clearing away heat and toxic materials.
Stewed chicken with ginkgo bean curd.
Ingredients: Chicken 600g Ginkgo biloba 150g yuba 100g ginger slices 10g onion 30g salt, pepper, cooking wine, monosodium glutamate and purified water.
Method:
1? Wash chicken and cut into pieces; Ginkgo biloba is shelled and pitted; After the yuba is soaked, cut it into sections.
2? Put chicken, ginkgo biloba, yuba, ginger slices and scallion in a crock, add refined salt, pepper, cooking wine and monosodium glutamate, add purified water, cover and simmer in the crock for about 12 hour.
Features: The soup is rich and fresh, smooth and dry.
Cordyceps sinensis old duck
Ingredients: 600 grams of old duck, 0/00g of lean pork, 0/0g of chicken oil, 75g of ginger, 0/0g of scallion, 30g of refined salt, pepper, carved wine, monosodium glutamate and purified water.
Method:
1? Wash the old duck, cut into pieces, soak it in boiling water and take it out; Cut the lean pork into pieces and soak it in a boiling water pot.
2? Heat a wok, add chicken oil, stir-fry ginger slices and shallots, stir-fry duck pieces, cook carved wine, put the wok in a crock, add Cordyceps and lean pork, add salt, pepper and monosodium glutamate, add purified water, cover and simmer in a crock for about 12 hour.
Features: the soup is clear and rotten, nourishing the lungs and benefiting the kidneys.
Zhu Zhu mushroom snake soup
Ingredients: cauliflower snake 600g, ham 50g, water-soaked mushroom 30g, ginger slice150g, onion10g, chicken oil 30g, refined salt 75g, pepper, cooking wine, monosodium glutamate and purified water.
Method:
1? Cauliflower snake, cut into 6 cm long sections; Wash the column; Sliced ham and mushrooms.
2? Put the wok on fire, add chicken oil, heat it, and add ...
Question 3: Pot simmer soup formula Pot simmer soup "is a popular flavor dish in the south." It uses a special large crock, the bottom of which can be burned, and the crock is built with an iron frame. The chef puts the small crock filled with soup layer by layer into the iron frame in the crock, then lights charcoal, and uses the high temperature generated by charcoal fire to cook the soup in the crock.
The height of the big crock for making "crock simmer soup" is about 1? 3 meters, made of coarse pottery. There is a circular iron cylinder at the bottom of the cylinder, which can hold charcoal for burning fire. There are three layers of iron frames in the cylinder, which can hold about 30 small cylinders. The top of the cylinder has an iron cover, which can be opened at any time. Charcoal and crock are put in from the top with iron clips. The small crock for soup is about18cm high and 20cm in diameter. It has a small handle, which can be held by hand and served on the table. In addition, there is a small cover with a small hole on it, which is used to exhaust excess heat when stewing soup.
When simmering soup, you need to clean all kinds of raw materials and put them in a small crock, then add seasoning and water? It is best to use pure water, cover it, put the crock into the iron frame in the crock jar, light charcoal, simmer the soup for 8 ~ 12 hours, and take it out.
There are many kinds of materials for making "crock simmer soup", including chicken, duck, beef, pork, seafood, game, bamboo shoots, fungi, bean products and vegetables. When making "crock simmer soup", we should also pay attention to the following points:
1? Generally, only clear water or purified water is mixed in the crock, but the fresh soup made by hanging can't be used. Its purpose is to ensure the original flavor of simmered soup with different tastes.
2? Before you cover the jar, you need to seal the jar mouth with a piece of aluminum foil paper, and then cover it to ensure that the jar is well sealed.
3? The simmering time should be determined according to the different properties of different raw materials. Generally, the simmering of raw materials is limited to 8 hours, while the old and tough raw materials such as beef, native chicken and old duck need to be simmered for 10 ~ 12 hours.
4? Firepower is different in different positions in the big tile jar, so pay attention to the reasonable collocation of big fire and small fire when simmering. Generally, the soup in a crock is cooked with high fire first, and then boiled with low fire.
5? After a pot of soup has been stewed for about 4 to 5 hours, it is necessary to "turn over", that is, change the position of the crock to prevent it from being stewed dry because it is close to the position with strong firepower.
Here are some specific methods of making "crock simmer soup" for your reference.
Braised ribs with mung bean and laver
Ingredients: ribs 500g mung bean 100g laver 50g mussel 25g ginger slices 10g onion 30g refined salt, pepper, cooking wine, monosodium glutamate and purified water.
Method:
1? Wash the ribs and cut them into 5 cm long sections; Wash mung beans; Wash and soak laver and mussel.
2? Put ribs, mung beans, laver, mussels, ginger slices and shallots in a crock, add refined salt, pepper, cooking wine and monosodium glutamate, add purified water, cover and simmer in the crock for about 8 hours.
Features: the soup is clear and delicious, clearing away heat and toxic materials.
Stewed chicken with ginkgo bean curd.
Ingredients: Chicken 600g Ginkgo biloba 150g yuba 100g ginger slices 10g onion 30g salt, pepper, cooking wine, monosodium glutamate and purified water.
Method:
1? Wash chicken and cut into pieces; Ginkgo biloba is shelled and pitted; After the yuba is soaked, cut it into sections.
2? Put chicken, ginkgo biloba, yuba, ginger slices and scallion in a crock, add refined salt, pepper, cooking wine and monosodium glutamate, add purified water, cover and simmer in the crock for about 12 hour.
Features: The soup is rich and fresh, smooth and dry.
Cordyceps sinensis old duck
Ingredients: 600 grams of old duck, 0/00g of lean pork, 0/0g of chicken oil, 75g of ginger, 0/0g of scallion, 30g of refined salt, pepper, carved wine, monosodium glutamate and purified water.
Method:
1? Wash the old duck, cut into pieces, soak it in boiling water and take it out; Cut the lean pork into pieces and soak it in a boiling water pot.
2? Heat a wok, add chicken oil, stir-fry ginger slices and shallots, stir-fry duck pieces, cook carved wine, put the wok in a crock, add Cordyceps and lean pork, add salt, pepper and monosodium glutamate, add purified water, cover and simmer in a crock for about 12 hour.
Features: the soup is clear and rotten, nourishing the lungs and benefiting the kidneys.
Zhu Zhu mushroom snake soup
Ingredients: cauliflower snake 600g, ham 50g, water-soaked mushroom 30g, ginger slice150g, onion10g, chicken oil 30g, refined salt 75g, pepper, cooking wine, monosodium glutamate and purified water.
Method:
1? Cauliflower snake, cut into 6 cm long sections; Wash the column; Sliced ham and mushrooms.
2? Put the wok on fire, add chicken oil, heat it, and add ...
Question 4: What kinds of crock soup are there? What should I do? Hello, "pot simmering soup" is a popular flavor dish in the south. It uses a special large crock, the bottom of which can be burned, and the crock is built with an iron frame. The chef puts the small crock filled with soup layer by layer into the iron frame in the crock, then lights charcoal, and uses the high temperature generated by charcoal fire to cook the soup in the crock.
The height of the big crock for making "crock simmer soup" is about 1? 3 meters, made of coarse pottery. There is a circular iron cylinder at the bottom of the cylinder, which can hold charcoal for burning fire. There are three layers of iron frames in the cylinder, which can hold about 30 small cylinders. The top of the cylinder has an iron cover, which can be opened at any time. Charcoal and crock are put in from the top with iron clips. The small crock for soup is about18cm high and 20cm in diameter. It has a small handle, which can be held by hand and served on the table. In addition, there is a small cover with a small hole on it, which is used to exhaust excess heat when stewing soup.
When simmering soup, you need to clean all kinds of raw materials and put them in a small crock, then add seasoning and water? Better use pure water? Cover the crock, put it into the iron frame in the crock, lightly charcoal, simmer the soup for 8 ~ 12 hours, and take it out.
There are many kinds of materials for making "crock simmer soup", including chicken, duck, beef, pork, seafood, game, bamboo shoots, fungi, bean products and vegetables. When making "crock simmer soup", we should also pay attention to the following points:
1? Generally, only clear water or purified water is mixed in the crock, but the fresh soup made by hanging can't be used. Its purpose is to ensure the original flavor of simmered soup with different tastes.
2? Before you cover the jar, you need to seal the jar mouth with a piece of aluminum foil paper, and then cover it to ensure that the jar is well sealed.
3? The simmering time should be determined according to the different properties of different raw materials. Generally, the simmering of raw materials is limited to 8 hours, while the old and tough raw materials such as beef, native chicken and old duck need to be simmered for 10 ~ 12 hours.
4? Firepower is different in different positions in the big tile jar, so pay attention to the reasonable collocation of big fire and small fire when simmering. Generally, the soup in a crock is cooked with high fire first, and then boiled with low fire.
5? After a pot of soup has been stewed for about 4 to 5 hours, it is necessary to "turn over", that is, change the position of the crock to prevent it from being stewed dry because it is close to the position with strong firepower.
Here are some specific methods of making "crock simmer soup" for your reference.
Braised ribs with mung bean and laver
Ingredients: ribs 500g mung bean 100g laver 50g mussel 25g ginger slices 10g onion 30g refined salt, pepper, cooking wine, monosodium glutamate and purified water.
Method:
1? Wash the ribs and cut them into 5 cm long sections; Wash mung beans; Wash and soak laver and mussel.
2? Put ribs, mung beans, laver, mussels, ginger slices and shallots in a crock, add refined salt, pepper, cooking wine and monosodium glutamate, add purified water, cover and simmer in the crock for about 8 hours.
Features: the soup is clear and delicious, clearing away heat and toxic materials.
Stewed chicken with ginkgo bean curd.
Ingredients: Chicken 600g Ginkgo biloba 150g yuba 100g ginger slices 10g onion 30g salt, pepper, cooking wine, monosodium glutamate and purified water.
Method:
1? Wash chicken and cut into pieces; Ginkgo biloba is shelled and pitted; After the yuba is soaked, cut it into sections.
2? Put chicken, ginkgo biloba, yuba, ginger slices and scallion in a crock, add refined salt, pepper, cooking wine and monosodium glutamate, add purified water, cover and simmer in the crock for about 12 hour.
Features: The soup is rich and fresh, smooth and dry.
Cordyceps sinensis old duck
Ingredients: 600 grams of old duck, 0/00g of lean pork, 0/0g of chicken oil, 75g of ginger, 0/0g of scallion, 30g of refined salt, pepper, carved wine, monosodium glutamate and purified water.
Method:
1? Wash the old duck, cut into pieces, soak it in boiling water and take it out; Cut the lean pork into pieces and soak it in a boiling water pot.
2? Heat a wok, add chicken oil, stir-fry ginger slices and shallots, stir-fry duck pieces, cook carved wine, put the wok in a crock, add Cordyceps and lean pork, add salt, pepper and monosodium glutamate, add purified water, cover and simmer in a crock for about 12 hour.
Features: the soup is clear and rotten, nourishing the lungs and benefiting the kidneys.
Zhu Zhu mushroom snake soup
Ingredients: cauliflower snake 600g, ham 50g, water-soaked mushroom 30g, ginger slice150g, onion10g, chicken oil 30g, refined salt 75g, pepper, cooking wine, monosodium glutamate and purified water.
Method:
......& gt& gt
Question 5: There are several kinds of soup chicken soup in crock soup: wash the whole chicken, put it in a cold water pot, take it out and put it in another boiling water pot, add ginger slices and salt, boil out the bleeding foam, skim off the floating foam and stew it for 2 hours on low heat. Pay attention to add enough water at a time, don't add any more, just add boiling water! (Duck soup is the same)
Bones soup: clean the bones, chop them into three or four pieces, then put them in a pot with cold water, boil the bleeding foam and skim off the floating foam. After skimming a few times, add enough boiling water. Add ginger slices, longan, mushrooms and shrimps, and simmer 1.5-2 hours. Add salt, chopped green onion and monosodium glutamate according to the taste when cooking.
Question 6: The practice of Nanchang crock soup Where can I practice crock soup in Nanchang? It is a representative of Jiangxi cuisine with a history of 1000 years. People in China have had the habit of drinking soup since ancient times. People, regardless of age, regardless of land, regardless of north and south, regardless of cold and heat, soup is very popular. Meat Pie Soup Series: Cuttlefish Meat Pie Soup, Mushroom Meat Pie Soup, Longan Meat Pie Soup, Egg Meat Pie Soup, Duck Egg Meat Pie Soup Series: Cuttlefish Pork Soup, Mushroom Pork Soup, Radish Pork Soup, Lotus Root Pork Soup, Kelp Pork Soup, Longan Pork Soup, Wax Melon Pork Soup Series: Tianma Black Chicken Soup, Chicken Leg Soup, Chicken Pork Soup. Duck Leg Soup, Duck Miscellaneous Soup ... Pig Miscellaneous Soup Series: Soybean Pig Hand Soup, Jujube Lotus Seed Pig Belly Soup, Eucommia Kidney Soup, Lotus Seed Pig Heart Soup, Lotus Seed Pig Lung Soup ... Nourishing Soup Series: Tianma Pigeon Soup, Lycium barbarum Quail Soup, Dangshen Niubian Soup .. Health Series: Pig Heart Angelica Soup, American Ginseng Chicken Soup, Prunella Lean Broth Soup, Jianshe Pig Lung Soup, Shashen Yuzhu Soup.
Nanchang folk restaurant, engaged in simmering soup project for 23 years, has rich experience and unique simmering technology, and won the Einstein Invention Award. It is a leader in the domestic simmering soup industry. Since its establishment, the company has trained thousands of students to help them successfully start their own businesses and become their own bosses. We have a systematic training process and comprehensive tracking service. We provide all-round services from learning to opening a shop and equipment, so that you can easily become a boss and successfully get the first bucket of gold in your life.
Question 7: Is there a formula for Nanchang crock soup? En charcoal simmer soup is nutritious and delicious. I have tasted the unforgettable meat pie soup series: cuttlefish meat pie soup, mushroom meat pie soup, longan meat pie soup, egg meat pie soup, duck egg meat pie soup, quail egg meat pie soup series: cuttlefish ribs soup, mushroom ribs soup, radish ribs soup, lotus root ribs soup, kelp ribs soup, longan ribs soup, quail ribs soup. Radish chicken soup, chicken offal soup, mushroom chicken soup ... duck soup series: tea tree mushroom old duck soup, mushroom duck soup, cuttlefish duck soup, duck leg soup, duck offal soup ... pig offal soup series: soybean pig's foot soup, red date lotus seed pork belly soup, Eucommia ulmoides pork waist soup, lotus seed pig heart soup, lotus seed pig lung soup .. nourishing soup series: Tianma pigeon soup, medlar quail soup, etc. Shashen Duck Soup, Fig Cabbage Pork Soup, Ginkgo Nanxing Raw Fish Soup, Sydney Nanxing Thin Soup, Pseudostellaria heterophylla Lily Thin Soup, Mushroom Chicken Feet Soup, Aloe Sparrow Pork Soup ... Slim Soup Series: Beauty Slim Soup, Qingre Slim Soup, Delicious Slim Soup, Shunqi Slim Soup.
Question 8: What kinds of crock soup are there: mushroom patty soup, longan sparerib soup, cuttlefish patty soup, egg patty soup, radish sparerib soup, kelp sparerib soup, wax gourd sparerib soup, Wuji Lycium soup, duck leg soup, duck offal soup, longan pork heart soup, peanut pork heart soup, cuttlefish sparerib soup, soybean pork tripe soup, ginseng M pork tripe soup, mushroom sparerib soup, and pork tripe soup. Longan Meat Cake Soup, Huaiqi Pig Liver Soup, Fresh Mushroom Chicken Soup, Radish Beef Soup, Winter Melon Old Duck Soup, Wild Pepper Pig's Foot Soup, Winter Melon Chicken Piece Soup, Huaiqi Chicken Heart Soup, Mushroom Chicken Piece Soup, Wuji Longan Soup, Wuji Jujube Soup, Ham Winter Melon Soup, Quail Egg Patty Soup, Lotus Seed Chicken Soup, Old Duck Glutinous Rice Soup, etc.
Question 9: Why is the crock soup always sour? What's your main ingredient? Please briefly describe the process of making soup, because the causes of acid are very different and cannot be generalized.