paul smith zebra- knuckle of pork tenderloin

Abalone

fight before the gravy, place the night after when with no thickening was mainly caused due to gelatinization of the starch from the water in the placement process hardens, the occurrence of precipitation. There are four main reasons lead to thicken the effect:
one: improper choice of materials. Abalone production of the buckle vegetables are generally the main ingredient is heated into the dish, then Drizzle Abalone. Therefore, for this type of cuisine in the production should first choose the right raw materials. Dirty material smell less tasty and easy molding effect good paul smith sale, like goose wing bone, chicken feet, inch, Sea Cucumber; prime material easy to select the water content is moderate mature, should not the water, such as mushrooms, Braun mushrooms, broccoli, aloe vera, dried bamboo shoots. And these raw materials must be pre-treatment - early simmer tasty.
Second: vent gravy. All raw materials are heated through simmer into the dish, be sure to use sterile white towel to help dry up their own water, otherwise the dishes in cream sauce, water and juice of the raw material itself will spill over, dilution and pour over the dish on the Abalone, resulting in The qian embarrassing.
: Abalone does not shine paul smith zebra, muddy. Abalone muddy main reason lies in the system soup. Production Abalone soup, we must guarantee Tang Qing water, clear visible. Many cooks to play Abalone, the choices are white soup or the soup of pigment, this approach is wrong. In addition paul smith, playing Abalone appliances must be very clean, appliances election casserole as well.
: dishes too cold. Abalone dishes served if the soup is too cold, it will make the customer feel the Abalone's delicious. Abalone dishes served must cutlery small candle to heat and bring the heat insulation. The key to
thickening:
1, selection and a good starch, such as eagles cornstarch, it is a good starch pasting.
, the selection of a good broth. Provide a broth method of making the following:
raw material: 50 kg of water, knuckle of pork 10 kg, 7500 g of a mother hen, tenderloin 2500 g keel 5 kg, 1500 g of Jinhua ham, the best 500 grams small abalone, pork skin, 1500 grams, chicken feet, 5 kg, shrimp, 1000 g, 1250 g of dried scallop, 5 kg of salad oil.
production: salad oil, dried scallop, dried shrimp into the burning troughs twelve months, small and medium heat, fry for 2 minutes, together with the abalone into the bag. , Chicken feet, pork skin washed into the boiling water, fire, boil 5 minutes, remove and control of water into the burning troughs twelve hot salad oil medium low heat fry for 5 minutes to remove and reserve. 3, Jinhua ham, wash, chop, weighing about 100 g blocks, small fire into the burning troughs twelve hot salad oil fried for 5 minutes to remove and reserve. 4, keel, knuckle of pork tenderloin, a mother hen cut, weighing 200 g block, respectively, into the fire boil in boiling water for 5 minutes remove. 5, stainless steel barrel floor mats bamboo mat, put all the ingredients open fire, change a small fire burning 16 hours, remove the oil slick filter can be. using casserole
1, heating appliances, which is to let Abalone char, rather than the phenomenon does not occur during the heating process, and let Qianfen fully the gelatinization make gravy brighter (because the soup contains large amounts of colloid, is easy to char, rather than with a large iron pot).
2, the heating time is too short, Qianfen gelatinization is not complete, will result in an opaque soup, gravy when received, should dilute Qianfen tune a little, single-handedly stirred single-handedly Drizzle.
out the oil into the early, but also cause a reason for the Abalone muddy. Tune Abalone soup, not a drop of oil, have to wait the Abalone lay a solid and then pour out the oil. Abalone in the process of closing gravy
not with fire, otherwise Abalone blistering impact sell.