Clam in chicken soup

How to make clams in chicken soup:

Raw materials for making clam in chicken soup

Fresh clam tip 400g, Shaoxing wine 25g, old hen 1, white soy sauce 25g, fresh beef 750g, refined salt 1.5g, pork tenderloin 750g, monosodium glutamate 5g

Processing steps of oyster in chicken soup:

1. After the hens are slaughtered and washed, cut off the chicken breast for use. The rest of the chicken cut into four pieces, beef, pork fillet cut into large pieces, a material with a basin, add 1500 grams of water, steaming on the cage drawer for 3 hours, remove the meat soup, skim foam, filter impurities. Chop the chicken breast meat into antler, add appropriate amount of water and salt, squeeze into a few small balls, boil with chicken soup for 5 minutes, remove the antler balls, filter the chicken soup with gauze, take 900 grams for use.

2. Slice each clam tip into 2 pieces. After listening, put it into a colander, put it into a boiling water pan until it's six mature, remove the clam membrane, put it in a bowl, add Shaojiu, marinate it, drain the wine, put it into a soup bowl, add 150g chicken soup, and then decant the soup.

3. Put the chicken soup in the pot

Boiled clam in chicken soup

synonym

Clam in chicken soup generally refers to clam in chicken soup

Oyster in chicken soup is a famous Fujian dish, belonging to Fujian cuisine Fuzhou Cuisine. It is a necessary soup dish for traditional banquet in Fuzhou area. Zhanggang Sea mussel and chicken are used as the main ingredients, supplemented with beef, pork tenderloin and other accessories. It is made from fresh sea mussels and hot chicken soup. It tastes salty and delicious.

Ingredients

[food name] Zhanggang clam [Latin name] Mactra antiquata (Spengler 1802);

The Sea mussel used in this study belongs to Mollusca, Lamellibranchia, Veneroida and mactridae.

The shell is slightly triangular in shape, usually 7-9 cm in length, with the top of the shell slightly in front of the center, the ventral margin round, the body height 4 / 5 of the body length and the body width 1 / 2 of the body length. The shell is thick, the surface of the shell is smooth, the growth ring veins are obvious, the top of the shell is lavender, and the rest is beige or grayish white. It is widely distributed in the Indo Pacific shoals. It is a kind of valuable shellfish with high economic value.

Characteristics of dishes

The taste is full and the aftertaste is long

practice

Manufacturing materials

Ingredients: Zhanggang clam (3500 g); chicken (1500 g)

Accessories: beef (lean and fat) (750g); pork tenderloin (750g)

Seasoning: salt (7G); cooking wine (8G)

Production technology

1. The old hen is slaughtered, viscera removed, washed (leaving chicken blood water, cutting off chicken breast meat for another use) and cut into 4 pieces. With beef (cut into 4 pieces), pork loin (cut into 4 pieces), boil water in boiling water, remove floating dirt, put it in the basin, add 1500 grams of water, steam in the cage drawer for 3 hours, remove meat and soup, filter impurities and floating oil. Chop the chicken breast meat into antler, mix it with chicken blood, water and refined salt, knead it into several small balls, cook it with chicken soup for 5 minutes, take out the antler balls, filter out the impurities, and make high-quality three antler chicken soup.

2. Split the clam shell, take out the meat and button, cut each clam into 2 pieces, wash the meat into 2 pieces, put it into the boiling water pot until it is 6 mature, take it out and put it in a bowl, pour a little cooking wine "pulp", then drain the wine juice, add about 150 grams of Sanrong chicken soup (hot), and then drain the juice.

3. Season the erhrong chicken soup with refined salt, bring it to a boil, and then immediately pour it into the sea mussels.

Process tips

When making Sanrong soup, chicken blood and preserved meat are used to filter impurities in chicken soup; the first time the clam boils in water, it can only reach six maturity; after the Sanrong soup is put in, it should be eaten immediately to prevent aging.

nutritive value

Clam: clam has the nutritional characteristics of high protein, high trace elements, high iron, high calcium and low fat; clam meat contains a kind of 7-cholesterol and 24 methylene cholesterol, which can reduce serum cholesterol. Traditional Chinese medicine believes that clam meat is cold and salty. It can nourish yin, remove phlegm, soften and firm, and promote water. It has the effects of Nourishing Yin, improving eyesight, softening and firm, and resolving phlegm.

Chicken: chicken meat is tender, delicious, high protein content, and easy to be absorbed by the human body. It can enhance physical strength and strengthen the body. It contains phospholipids which play an important role in human growth and development. It is one of the important sources of fat and phospholipids in Chinese dietary structure. And the whole body of the chicken is medicine, beneficial to the five zang organs, tonifying deficiency and damage, tonifying deficiency and strengthening stomach, strengthening tendons and bones, promoting blood circulation, regulating menstruation, stopping leucorrhea and so on. It is used for asthenia and emaciation, deficiency of food, diarrhea, dizziness and palpitation, irregular menstruation, postpartum milk deficiency, thirst, edema, frequent urination, spermatorrhea, deafness and tinnitus. It can be eaten by the general population, especially for the elderly, the sick and the weak.

Beef (Fei Shou): beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's ability to resist disease, for growth and development, and postoperative rehabilitation of people in the supplementary blood loss, repair tissue and so on, particularly suitable for cold winter beef can warm stomach, is the season's beneficial products; beef has the Buzhong Yiqi, nourish the spleen and stomach, strong bones and muscles, phlegm and wind. It can relieve thirst and stop salivation. It is suitable for people with middle Qi deficiency, shortness of breath, weakness of muscles and bones, anemia and dizziness.

Pork loin: pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; pork loin is rich in high-quality protein, with relatively less fat and cholesterol, which can be eaten by the general population.

·Heat (6775.08 kcal)

·Protein (940.27 g)

·Fat (270.25g)

·Carbohydrates (137.75g)

·Vitamin A (1545.00 μ g)

·Thiamine (4.92 mg)

·Riboflavin (7.85 mg)

·Nicotinic acid (217.50 mg)

·Vitamin E (103.70 mg)

·Calcium (5010.16 mg)

·Phosphorus (9460.00 mg)

·Sodium (3375.14 mg)

·Magnesium (164.54 mg)

·Iron (2164.92 mg)

·Zinc (7.46 mg)

·Selenium (16.40 μ g)

·Copper (0.00 mg)

·Manganese (0.00 mg)

·Potassium (186.00 mg)

·Iodine (438.58 μ g)

The recipe is complementary

Clam: clam avoid snails, oranges, celery with food.

Chicken: chicken should not be eaten with pheasant, turtle, mustard, carp, crucian carp, rabbit meat, plum, shrimp, sesame, chrysanthemum, onion and garlic;

Eating with sesame and chrysanthemum is easy to be poisoned;

Eating with plum and rabbit meat can cause diarrhea;

Eating with mustard will make you angry.

Beef (Fei Shou): beef is not suitable for eating with chestnut, snails, brown sugar, leek, Baijiu and pork.

Pork loin: pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, mutton liver, coriander, turtle, water chestnut, buckwheat, quail and beef. It is not suitable to drink a lot of tea after eating pork.

History and culture

Sea mussel is a treasure of marine products in China. Its meat is crisp and tender, and its color is white and transparent. It grows in the sand of sea water at the Wenhui of light sea water. Its shell is thin and slightly triangular. Zhanggang, Changle District, Fuzhou City, Fujian Province, has the best quality. Oyster in chicken soup is made from fresh oyster and hot chicken soup. It is one of the masterpieces of senior cook Mr. Qiang Mugen who won the title of "best cook in China".

Longitude: 104.06573486

Latitude: 30.65946198