Lotus lotus soup

Among high-end dishes,"Shandong cuisine" pays most attention to the use of soups. The best soup is "clear soup", followed by the second soup, milk soup, general bone soup, chicken soup, etc.
"Clear soup" is also known as soup or soup. The making process of "clear soup" is very particular, and the ingredients are matched in proportion. First of all, you should choose an old hen. The older the hen, the richer the various amino acids it contains, so the more mellow the aroma substances stimulated during the cooking process will be.
The boiled soup may seem as clear as water, but the taste will be exceptionally mellow and delicious. Secondly, you should choose the best scallops, which will also give off a very strong and delicious taste. In addition, it is served with pork front elbows and a little Jinhua ham, which are all the ingredients for making "clear soup".
The proportion of "clear soup" is: five old hens, one pig's front elbow, 100 grams of Jinhua ham, 50 grams of high-quality scallops, in addition, two kilograms of minced chicken and 500ml of beef blood.
The preparation method is: Wash the hen and pork elbow, blanch it with boiling water, take a clean soup container, put in the scalded chicken and pork elbow, add five times the raw material water, and then add Jinhua ham lean meat, scallops, first boil it over high heat, but do not make it bloom, and then change to slow fire, based on the standard that the soup seems to be unable to boil. The temperature of the soup should be about 90-95 degrees Celsius, and simmer for two and a half hours, foaming twice during this period.
After the soup is cooked, use one catty of ingredients to make two catty of soup. Then use a fine sieve to filter out the pure soup. This is the raw material of the first cooked clear soup, which is also called the original soup. Next, boil the filtered original soup again on the heat, but not open widely. It is also based on the standard that it is about to be boiled but not yet boiled. Mix half of the prepared chicken minced meat and half of the blood minced meat well, and then pour it into the soup. At this time, a large amount of floating foam will appear in the soup and the cooked chicken minced meat will float on the soup noodles. Use a sieve spoon to remove these floating objects, and then follow this method. Mix the other half of the minced chicken and blood paste and throw it into the soup, let it float and fish it out again. If you look at the soup at this time, it will be crystal clear and the color will be light tea yellow. This is the most advanced "clear soup" made. It can be used to make "clear soup bird's nest","white grilled shark fin" and various top-level delicacies. The mystery and effort of making this soup all lie in the two links of "boiling" and "clearing". To "boil", you need to simmer it at a low temperature, and it will become turbid if it blooms a little. "Qing" must chop the chicken minced until it is delicate and bloody and mixed evenly before pouring it into the soup and use it to absorb the impurities in the soup, so that the resulting soup can be clear and the bottom of the pot can be seen before reaching the standard. This is the whole secret of Shandong cuisine making a good "clear soup".
For the rest, add water to the cooked chicken, pork knuckle, ham, scallops and other raw materials to boil over high heat, and then change to low heat to boil for 3 hours. This soup will be the second soup and can be used as stir-frying or making casseroles and other dishes.
"Soup" is indispensable in banquets. Today, we will make a more traditional "Lotus Lotus Sanxian Soup" in Shandong cuisine. The preparation method is as follows;