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老卤制作 -- 卤味和卤鸡胗 Braised Chicken Gizzard

(2017-05-20 03:17:11)
标签:

卤味

卤料

鸡胗

老卤

卤水

分类: 肉类料理

老卤制作 <wbr>-- <wbr>卤味和卤鸡胗 <wbr>Braised <wbr>Chicken <wbr>Gizzard


我打小很喜欢吃卤菜,尤其是鸡胗这些比较有嚼劲的卤料。后来家里渐渐就不怎么吃内脏类的食材了。

这几天都是我一个人吃饭,想想很久没吃卤鸡胗了,买了盒鸡胗回来用我家的老卤卤好了放到冰箱里。接下来可以热了吃、可以凉拌,也可以炒菜,也算是解决一个人吃饭的好办法喔。


I love braised food and have a pot of (Chinese) master stock that has been used for 10 years, it gives deep flavors that new stock wouldn't be able to deliver. 


I like to use it to braise eggs, chicken, pork and tofu, Chicken Gizzard is a very good choice for braising too!


材料:

500 克 鸡胗

1/2 萝卜    可无

3-4 豆干  可无

3-4 白水蛋 可无


卤汁:(如果家里没有老卤水,就先用以下的材料制作新卤)
1 小勺 五香粉
1 只 草果
20-25 只 花椒
1 段 桂皮
桂叶两片
1 小勺 小茴香(Fennel)
3-5颗 丁香 
1 只八角(大料)
1/4杯 鱼露或酱油 
1 小勺 盐
冰糖 几块
姜一块
葱一根


Ingredients:

500g of Chicken Gizzards

1/2 Daikon   Optional

3-4 Hard Tofu  Optional

3-4 Hard Boiled Eggs   Optional


For Braised Stock Starter:

1 tsp Chinese Five Spice Powder

1 Black Cardamom

About 20 of Sichuan Pepper (花椒)

1 stick of Cinnamom Stick

2 bay leaves

1 tsp of Fennel seeds

3-5 cloves

1 star anise

1 tsp of Dark Soy Sauce

1/4 cups of fish sauce/soy sauce

1 tsp Salt

5-6 small pieces of rock sugar

1 inch of ginger (smashed)

1-2 whole stalk of Spring onion (tie in a knot)



老卤制作 <wbr>-- <wbr>卤味和卤鸡胗 <wbr>Braised <wbr>Chicken <wbr>Gizzard



1. 把所有卤汁里列举的材料放到瓦煲里加6-8杯水煮滚后加入老卤(如无可省略)再煮滚转小火煮30分钟,卤汁成。


2. 鸡胗清理干净,汆烫后洗净备用。


3. 把鸡胗和其他卤料放入卤水中小火卤大约1个小时-1.5个小时(根据喜欢的口感而定)就好了。


注:取出卤好的卤料食用。剩下的卤汁过滤到一个干净的瓶子里放冷冻库里冷冻。下次再要用的时候,可以按以上卤汁材料里取2-3样熬制一点点的新卤,材料不必全用上每次加几样材料即可,制作好的新卤里加入老卤使用。再按自己的口味每次调整糖和盐即可。


这样逐次累积,老卤风味就会越来越有层次,越用越好。


1. Place all above ingredients in a deep cooking pot/stock pot with 6-8 cups of water and bring it to boil, then turn the stove to medium low and simmer for another 1/2 an hour, take out all spices. The stock is now ready.


2. Clean the Chicken Gizzard and blanch in boiling water, wash clean and drain.


3. Place the Tofu, Hard boiled eggs and Chicken Gizzard into the braised stock and cook at low heat for 1-1.5 hours. Add the Daikon 30 minutes before the cooking is done.


Ps: To store the master stock, sieve the stock and place the stock in a big jar. freeze the stock until the next time you want to braise other material. 


The next time, just make a small batch of new stock and add the old stock and braise as usual. This will add layers to the flavor and deepened the flavors each time you use it.



老卤制作 <wbr>-- <wbr>卤味和卤鸡胗 <wbr>Braised <wbr>Chicken <wbr>Gizzard


欢迎到我的英文博客玩--

http://www.echoskitchen.com/2009/07/stew-chicken-gizzards.html


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