Note: The various oils used above are mostly used for frying peppers. After frying the traditional Chinese medicine seasoning, pour out half of the fried peppers, so that the oil of fried peppers will not be put into the brine. We will use this to stir-fry Chili peppers in the future. If you don't want to fry peppers this time, or cook brine later, because there is oil for frying peppers, put half the oil in proportion, that is, put half the oil in everything. For example: butter: 400g, lard: 100g, and so on. The amount of oil can be increased or decreased according to local conditions. If you like it, you can refuel more, but if you don't like it, you can put less oil. Too much oil is annoying. Oil can be more or less, lard can be avoided in summer, and it is best to put all kinds of oil in winter to avoid the solidification of the bottom material and the greasy butter.
Traditional Chinese medicine seasoning
40g of star anise, 20g of pepper, 6g of cinnamon 15g, 6g of clove, 20g of tsaoko, 20g of nutmeg, 20g of angelica dahurica 10g, 20g of fennel, 20g of licorice 10g, fragrant leaves 10g, cold ginger 10g, and 8g of bitter gourd. 4. Seasoning: Pixian bean paste 250g, tomato sauce 50g, beef bone soup powder 30g, onion and garlic 50g, ginger 80g, cumin powder (freely adjustable), white pepper powder 20g, chicken essence 50g, monosodium glutamate 50g, sugar 30g, salt 400g and American Meat King 30g. Please buy traditional Chinese medicine seasoning in the seasoning market, not in Chinese medicine shops. )
Let's start making plate brine formally:
First, boil the oil, and then lower the oil temperature. The temperature is controlled in this way, the seasoning will not fry, and the small flowers can be turned over slowly. (First, take a pepper and throw it into the oil. If you don't fry it right away, you can turn the oil around the pepper a little and put the ingredients in the pot. ) stir-fry the small materials first. The so-called small material means that Chinese medicine particles are relatively small. Small ingredients are: pepper, clove, fennel, cumin, and the rest are aniseed. (Because the small ingredients are small, they are fried with the big ingredients. When the aniseed is fried, the aniseed is burnt and can be easily put into the bowl. If there are small particles of pepper and other substances in noodles, it will be difficult to eat them in your mouth. This is the purpose of dividing large and small materials. According to the introduction, after the small fire is cooked, remove the small materials and cook the big materials. We don't want the small materials. The time for frying small materials is about 30 minutes. Stir-fry until the fragrance of the material comes out and the color of the material turns brown. Never fry them. Stir frequently when frying, whether it is large or small, or pepper, so as to avoid uneven frying. You can't smoke in the pot when cooking, and the smell of the ingredients will be gone. )
Then pour in aniseed, cinnamon, tsaoko, nutmeg, etc. Put the traditional Chinese medicine seasoning into the oil pan and simmer for about 50 minutes. Cooking time also depends on small fire. A bigger fire will take a shorter time, and a smaller fire will take a longer time. But you must wait until the ingredients turn brown and slightly black, and you can smell the fragrance of the ingredients before cooking. At this time, remove the seasoning for use. If you want roast chicken neck, chicken feet and chicken head, first blanch it with boiling water for about 8 minutes, and then cook it for about 6-7 minutes. Then, put the water in the frying pan and continue frying (after all the ingredients are taken out). Stir-fried chicken neck can be a little bigger, stir-fried with chopsticks until it sticks to the chicken neck, so it is good to wear meat easily.
The practice of bottom material
Next, cut the beef into small pieces with a square centimeter, and put oil in the pot (half the amount in the formula is enough. Under normal circumstances, oil can soak all the materials we added later, which can be more or less. It doesn't matter. If local people like greasy food, you can put more, if not, you can put less. ) Add onion, ginger, garlic, beef and Pixian bean paste, stir well, add sugar and salt, add cumin powder and pepper after boiling, then add chicken essence, monosodium glutamate, pork king and beef bone soup powder, and finally add tomato sauce and stir well. Stir-fry for a while and you can get out of the pot. The noodles are bittern, also called SAO Zi, which is the finished product! (The process of frying the bottom material is about 10 minute. )
Note: there are two kinds of meat treasure kings, one is American meat treasure king, and the other is American meat treasure king, which is now renamed meat treasure emperor. Beef bone soup powder and Meat King are both made in Qingdao, and the chef's Four Treasures of the Study brand. Wang Baorou went to the food additive store to buy it. You can buy any one.
Method for making pepper
Stir-fry the peppers until they are black, or stir-fry them until they are black. If you don't need spicy oil, fry it until it is black. If you need spicy oil, fry it. Fry with less oil. If you put more oil in it, fry it. Add water to the pot, add 10g alkali to each kilogram of water, put the fried peppers into the pot, cook in the pot for10min, then turn off the fire, cover the pot and stew for 20min. Finally, take out the pepper and dry it, and put it in the marinade on the chopping board. After marinating for more than 40 minutes on low fire, the pepper is soft, sticky and juicy, and easy to taste. Preparation of brine soup: put a little prepared brine into the pot and then add water. (The ratio of brine to water is 150 brine: 500g water) The water quantity can be flexibly controlled. When the fragrance is strong, you can add more water, otherwise you can add less water or more brine. If you think the soup is pale, you can add some soy sauce to adjust the color and master it yourself.
Add boiled and peeled eggs, chicken neck and pepper in turn. First, everyone boils the water, and then simmers it gently. Pepper needs to be boiled for at least 40 minutes, and the chicken neck of the egg takes about 10 minutes. It's too salty after a long time. Please master this flexibly. It is best to cook the marinated soup with low fire for more than an hour, so that the flavor of the seasoning can be fully dissolved in water. You might as well cook it longer. It is best to soak the peppers in the marinade for two hours, and then take them out for later use. When cooking noodles, if you use a fast electric noodle cooker, put the noodles first. After opening it once, add a little cold water, and then put the vegetables. Take it out with a ladle after cooking. Block the water scoop with a hedge, control the water, and then put it into the bowl. There is some boiled noodle soup in the bowl, and a little bittern soup. Some people eat peppers, eggs, and chicken necks, and they are also finished in bowls. Please cook the marinated soup with stainless steel pot. Don't put the remaining pickled soup pot in the ground and touch the ground directly. Put it on the chopping board to avoid the bad taste of the marinated soup.
The method of making noodles by hand:
Put 1 kepeng ash,10g salt and180g warm water into a catty of flour, and melt the additives. The amount of water should be increased or decreased according to the degree of dryness and wetness of flour. Knead the flour for half an hour, and you can make it into a noodle column in an hour. The baking time should be adjusted according to the indoor temperature. Then cut the noodles into columns of 15 cm, roll the starch evenly, put it in a foam box and pull it out when guests eat. Note: No other additives are needed for mechanical pressing, only 10g salt is needed.