First, the production and formula of tiger skin chicken kebabs (1)

(1) Material selection: a catty of fresh chicken breast.

(2) Ingredients and marinade: First, cut the onion and ginger into powder, mix them into the chicken with a proper amount, then add 1 tablespoons of Weiyi Texian (available in a treasure), 1 tablespoons of mutton string seasoning, 1 tablespoons of spicy dried fruit ingredients, 1 tablespoons of chicken essence, 1 tablespoons of spiced powder, 1 tsp of refined salt, 1 tsp of white sugar, and about 31 grams of cooking wine, and then stir evenly.

(3) Preparation and formula of tiger skin chicken skewers:

(4) Preparation of tiger skin noodles: Flour depends on the amount of meat; Appropriate amount of salt, a little edible pigment < scarlet >, and appropriate amount of quick baking powder, if put too much, will be fried into a tube, which will not look good. Mix with < P > water to make it thick first and then thin, and then make it thin and not thick. When the oil is heated to 71%, that is, blue smoke, put the string into the oil pan, take it out for about 1 minutes, sprinkle cumin < not too fine > while it is hot, and then sprinkle with Chili noodles.

second, the production process and formula of fried tofu rolls, tofu and vegetables:

(1) First, cut the prepared tofu into pieces about half a centimeter, and then marinate it with salt water, which is especially delicious (available in a treasure), spiced powder, chicken essence, spicy dried seeds, mutton skewers, sugar and cooking wine with water for 21 minutes.

(2) When frying (you can brush the fragrant powder first, or you can not brush it), you can take it out in a pan with a little Huang Shi, brush it with sauce to make it taste or smell, and then sprinkle with Chili powder and cumin powder.

Third, the production and formula of fried chicken fillet:

(1) Choose a catty of fresh chicken breast and cut it into strips about 3 gong

long with chopsticks.

(2) Pickling: In a clean basin, first put onion, Jiang Mo, 2 tablespoons of chicken essence, 2 tablespoons of chicken essence powder (available in a treasure), 2 tablespoons of sand ginger powder, 1 tablespoon of monosodium glutamate, 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of thirteen spices, 1 tablespoon of sweet baking powder, 2 to 2 tablespoons of starch, and 2 tablespoons of ethyl flavoring agent (a certain one).

(3) Take the marinated chicken fillet out of the pot, pour bread crumbs into another plate and mix it with vermicelli at a ratio of 1: 1, roll the chicken fillet on it, wrap it evenly, fry it in the pan until it is golden brown, and sprinkle with Chili powder and cumin powder to serve.

Fourth, the formula and production technology of fried fish

(1) Choose a catty of fresh crucian carp, cut the head and cut it in half.

(2) Pickling: In a clean basin, first put onion, Jiang Mo, 1 tsp of salt, 1 tsp of spiced powder, 1 tsp of spicy dried seeds, 1 tsp of extra-fresh flavor (available in a treasure), 1 tsp of chicken essence, 1 tsp of sugar and 31 g of cooking wine, and marinate for 21 minutes.

5. Production and formula of fried mutton kebabs:

(1) Choose a catty of fresh lamb leg, cut it into a rectangle with a thickness of 1.5 cm and a length of 3 cm, put the cut meat strips into a clean basin, and add a proper amount of onion, Jiang Mo, tender meat powder, 1 tablespoons of tender meat powder, 1 tablespoons of chicken essence and 1.5 tablespoons of spiced powder.

Sixth, the recipe and formula of fried pork tenderloin

(1) Choose a catty of fresh pork tenderloin and cut it into thin slices with a knife, but don't cut it into pieces.

(2) salting: firstly, add an appropriate amount of onion, Jiang Mo, 2 tablespoons of chicken essence, 2 tablespoons of refined pork powder (available in a treasure), 2 eggs, 1 tablespoons of sugar, 1 tablespoons of salt, 1 tablespoons of monosodium glutamate, 2 tablespoons of soy sauce and 2-3 pairs of starch, mix the seasonings, and marinate for 31 minutes.

(3) After curing, string it with a bamboo stick with a length of 21 cm, and string the small piece into a large piece. String the side with a white rib with a bamboo stick, and move forward to form the tenderloin piece. String it and put it in a clean plate to be fried.

(4) When the oil temperature and heat are enough, put money into the pot. You can also brush fragrant powder on the skewered tenderloin slices, fry them in the pot for 8-11 seconds, then turn them over and take them out. Brush the sauce with spicy sauce and fish-flavored sauce, sprinkle with Chili powder and cumin powder, and you can use it.

7. Production and technology of fried pork chops, chicken chops and steaks

(1) Choose a catty of fresh lean beef and cut it into slices.

(2) Pickling: firstly, add an appropriate amount of onion, Jiang Mo, 2 tablespoons of chicken essence, 2 tablespoons of chicken essence powder (available in a treasure), 2 tablespoons of eggs, 1 tablespoons of sugar, 1 tablespoons of salt, 1 tablespoons of monosodium glutamate, 2 tablespoons of soy sauce and 2-3 pairs of starch, mix the seasonings together, stir well, then add the sliced beef and marinate for 31 minutes.

(3) After pickling, take it out and put it in another plate. Pour the bread crumbs into a 1: 1 mixture with the vermicelli noodles, press it with both hands, then string it in the middle, put it in a box (7 cm wide and 11 cm long), sprinkle the mixture, press it with your hands, and then take it out and put it in a pot for frying.

(4) When the oil temperature is hot enough, fry until golden brown, and sprinkle with Chili powder and cumin powder after taking out.

Eight, the production and formula of fried chicken wings and chicken legs

(1) Choose a catty of fresh chicken wings, first melt the opening from the joint of the chicken wings, and cut 3-4 knives in the thick meat with a knife. Pickling is convenient for eating.

(2) salting: put the cut chicken wings in a clean basin, add onion, appropriate amount of Jiang Mo, one and a half spoonfuls of chicken essence, 1 spoonfuls of monosodium glutamate, 1 spoonfuls of salt, 1 spoonfuls of sugar, 1 spoonfuls of white pepper and 51 grams of cooking wine, stir evenly and marinate for 2 hours.

(3) Steam the marinated chicken wings for 21-31 minutes (when the air is started), then take them out of the pot and let them cool.

8. Processing technology of fried ribs, steak and chicken chops

(1) Material selection: 1 kg of fresh ribs, cut into small pieces.

(2) Pickling: 2 tablespoons of special seasoning for ribs, 1 tablespoons of chicken essence, 1 tablespoons of extra-fresh flavor (available in a treasure), 1 tablespoons of five-spice powder, 1 tablespoons of sugar, 31 grams of cooking wine, 2 tablespoons of tender meat powder, onion and appropriate amount of Jiang Mo.

IX. Production technology of fried milk-flavored potato balls

(1) Wash and peel a catty of fresh potatoes (sweet potato, pumpkin, yam, etc.) and steam them for 31 minutes, then take them out of the pot and let them cool for later use (until they are cooked).

(2) put the steamed potatoes into a clean basin, add eight spoonfuls of white sugar, four spoonfuls of condensed milk, six spoonfuls of flour, six spoonfuls of corn starch and twelve spoonfuls of glutinous rice flour (butter can be used instead of condensed milk), then squeeze them into a paste by hand and knead them into balls the size of walnuts to be fried.

(3) When the oil temperature is hot enough, it can be fried to golden brown and eaten out of the pot.

Finally, talk about food additives.

As long as you are doing catering, you basically have to use food additives. 1 is for seasoning and making your food taste better. In fact, our common people's condiments are also food additives, such as monosodium glutamate and extremely fresh soy sauce, and 2 is also for saving costs. Some spices will be greatly reduced in efficacy when they are used for the second time, so additives are needed at this time, which is easy to use and saves money.