Sichuan-style griddle sauce

Raw material: unit G

A material: Kaempferia kaempferia 211 octagonal 511 cinnamon 81 Amomum Tsaoko 151 (seeded) fennel 311 Amomum cardamom 111 Amomum villosum 111 fragrant fruit 211 Lingcao 51 licorice 51

B material: fragrant leaves 111 fragrant bark 51 galangal 111 cloves 51. Vanilla 51

Material C: Pixian watercress 2511 dried chili 3111 red pepper 511 Yongchuan douchi 411 bean curd 411 crystal sugar 51 garlic cloves 511 old ginger slices 511 fermented grains 511 oyster sauce 751 salad oil 25 kg

Method: 1. Crush material A into grains the size of rice grains with a pulverizer.

2. Alpinia officinarum in material B is not easy to break, so it needs to be soaked in clear water for 5 hours alone, and then cut into grains with a knife. The rest of the material B is crushed into particles with a pulverizer, soaked in clear water for more than 2 hours, then washed clean and drained for later use. Material B is soaked in clear water to remove the bitter taste of some spices.

3. Put the broken material A and the broken and soaked material B together, mix well, and then seal for about 11 minutes. Here, the two kinds of broken spices are mixed together because they are just dry and wet. When the broken particles of Class A spices absorb part of the water of Class B spices, they are not easy to burn when frying. As for the sealed placement, it is to prevent the volatilization of aroma.

4. Put the dried pepper in the C material into a boiling water pot for 11 minutes, then take it out and drain it, and then use a meat grinder to grind it into sea pepper. The purpose of cooking here is to reduce the spicy taste and make the fried sauce rosy.

5. Heat a stainless steel barrel (or a large wok), scoop a spoonful of salad oil into the wok, then pour in all the salad oil and heat it to 31% to 41%, then add Ciba pepper and Pixian watercress, stir-fry until the water in the wok is almost dry (about one hour), add crystal sugar and evenly mixed spice particles, and continue to stir-fry for about half an hour.

griddle is one of the cooking methods of Sichuan cuisine. It is spicy, delicious and enjoyable. There are many kinds of griddle, such as shrimp griddle and chicken griddle, which are very delicious. It is very important to make the bottom material of griddle. The bottom material is made of bean paste, chilli sauce and Zanba pepper. The main thing is to master the proportion.

I believe many people like to eat griddle, which is spicy and delicious. griddle is very popular in Hunan, Hubei, Chongqing and other areas, and there are many kinds of griddle, such as griddle fat sausage, griddle chicken, griddle shrimp, dry pot ribs, etc., all of which are very delicious. I also like griddle very much. griddle wants to be delicious, and the bottom material is very important. 1. Dry pot formula

1. Prepare ingredients: 11 kg of rapeseed oil, 161 g of bean paste, 511 g of gypsophila paniculata, 31 g of bell pepper, 811 g of Vitex negundo, 21 g of star anise, 12 g of cinnamon, 31 g of fennel, 23 g of white button, 1.5 g of licorice, 21 g of fragrant leaves, 25 g of Amomum villosum and 3 g of clove. 15g of coriander, 111g of Jiang Mo, 81g of minced garlic, lobster sauce, chilli sauce, thirteen spices, seafood sauce and sweet noodle sauce

2. Pick and wash Vitex negundo, bell pepper and gypsophila paniculata, add water to the pot, boil the pepper for about 11 minutes, cook the pepper until it is soft, take it out and drain it, and put it in a cooking machine to break it for later use.

3. Wash the onion and cut it into sections, wash the ginger and cut it into small pieces, wash the coriander and cut it into sections, put the spices on it in a pot, soak them in warm water for 11 minutes to remove odor and impurities, and wash them after soaking without draining water for later use.

4. Add oil to the pan, add spices, shallots, ginger, parsley, celery and onion when the oil is hot, fry with low fire, stir constantly to prevent frying, and then take out the residue after frying until it is fragrant, put the pepper and bean paste in, and stir well.

5. Stir-fry with low fire. Stir-fry continuously for about 41 minutes. Dry the water and stir-fry until fragrant. After the time is up, add minced ginger and garlic, and continue to stir-fry for 11 minutes. After the time is up, add appropriate amount of lobster sauce, spicy sauce, thirteen spices, seafood sauce and sweet noodle sauce, and stir-fry evenly, and the dry pot sauce will be ready. Second, dry pot ribs practices

1. Prepare ingredients: spareribs, griddle sauce, crystal sugar, soy sauce, yellow wine, ginger slices, onion slices and pepper.

2. Wash spareribs, chop them into small pieces, soak them in water for half an hour, then put them in a pot with cold water, add yellow wine and ginger slices, boil them over high fire, skim off the floating foam and bake them.

3. Add water to the pressure cooker, put the ribs in, add crystal sugar, soy sauce, yellow wine, ginger slices and onion segments, cover and press for eight minutes. When the time is up, take out the ribs and drain them for later use. Add oil to the pot, put the ribs in when the oil is hot, and fry them with low and medium fire.

4. fry the ribs until the skin is brown, take them out, leave the bottom oil in the pot, add pepper, dried Chili and dry pot sauce to stir fry evenly, put the ribs in, stir fry evenly, add chicken essence and monosodium glutamate to stir fry evenly, spread shredded onion on the low pot, put the ribs in, sprinkle with white sesame, coriander and chopped green onion, and you can eat.

conclusion: the griddle is ready, spicy and delicious. If the griddle wants to be delicious, it mainly depends on the bottom material. The main bottom material is ready, no matter what griddle is cooked, it is delicious. The formula of griddle sauce is above it. As long as the proportion is well mastered, those who like to eat griddle can try it.

Hello, I'm Chef Yin, and I'm interested in spreading the topic of catering technology. I'm glad to answer this question for you.

what is a griddle?

Cooked dishes come from the people and have a strong rural flavor. They are characterized by dry fragrance, moist, spicy and fresh flavor, and thick flavor. They have a complex flavor of soaking, soothing and spicy, as well as pure spicy, spicy, sour and spicy, and homely flavor. They mainly use chickens, ducks, rabbits, cattle, sheep, frogs, shrimps and other livestock and poultry with toughness, brittleness and tenderness as the main raw materials.

a dry pot is a delicious food that tastes dry and fragrant when eaten without soup, and is served directly in the pot. After years of development, there are now two types of dry pots, one is dry and fragrant without soup, the other is with a little soup, and the former is the most popular among diners.

The key to making a dry pot is to prepare the sauce for the dry pot. Every chef has a different understanding of the dishes, and the proportion of the sauce for the dry pot is similar, so it doesn't mean who has a good sauce for the dry pot and who doesn't. It also depends on the requirements of the dish and local customs and habits.

I will share with you the dry pot formula that has been used for more than ten years. I hope I can help those who need it. If you don't understand, you can ask me. I'm happy to help you.

How to make the dry pot sauce

1. Pour 51 kg of rapeseed oil into the pot and burn it until it smokes. Add the chopped green onion, old ginger slices, onion and coriander into the pot and fry until golden brown and smell. Take it out, add 1 kg of ginger and garlic, stir-fry until fragrant, then add 1.5 kg of Pixian bean paste, stir-fry slowly for 21 minutes, and then add it.

Soaking pepper and spice powder in Chinese liquor in advance is helpful to better fragrance and achieve the effect.

2. Prepare a large pot, put 1 bottles of tomato sauce, 1 bottles of seafood sauce, half a catty of Thai pepper paste, 1 bottle of Laoganma and 1/3 bottle of peanut butter, add 4 spoonfuls of bean paste fried above and mix well.

3. Take out the oil from frying the base material and use it as the special oil for the dry pot, and use the remaining sauce as the dry pot sauce. Every time you want to use it, you can make it according to the above ratio.

Formula of spice powder:

31g of star anise, 31g of cinnamon, 41g of fragrant leaves, 21g of cloves, 21g of cardamom, 21g of angelica dahurica, 31g of Amomum tsaoko, 21g of dried tangerine peel, 15g of Senecio scandens, 41g of fennel, 2 Siraitia grosvenorii, 15g of Alpinia officinarum, 31g of citronella, 5g of angelica sinensis and codonopsis pilosula.

The griddle belongs to a branch of Sichuan cuisine. I have a griddle formula. I don't know which one you want. Braised porpoise fish, dry pot ribs, griddle chicken, griddle bullfrog, griddle chicken offal, griddle chilli shrimp, griddle fat sausage, griddle small yellow croaker, griddle beef and so on. Because of the uniqueness of each dish, the product standard and formula of each dry pot are different.