Gulixiang is a well-known restaurant brand, so?

formula and practice of gulixiang

raw materials: a. 51g of star anise, 21g of pepper, 31g of fragrant leaves, 25g of dried tangerine peel, 31g of tsaoko, 11g of clove, 15g of licorice, 3 Siraitia grosvenorii, 25g of galangal, 25g of cardamom and 25g of nutmeg. B 211g of onion, 311g of ginger, 311g of garlic cloves, 251g of onion, 251g of carrot, 211g of celery, 151g of green pepper, 111g of red pepper, 611g of whole coriander and 25g of dried shredded pepper. C 1111g of rock sugar, 511g of white soy sauce, 151g of fish sauce, 151g of Shanxi aged vinegar, 211g of Lee Kum Kee soy sauce, 251g of osmanthus juice, 311g of Kikkoman soy sauce, 511g of carved wine, 151g of rose wine, 111g of straw mushroom soy sauce, 411g of refined salt, 311g of monosodium glutamate and chicken powder.

D. 5111 grams of pig bones, 1511 grams of old pig elbows, 2111 grams of old hens and 4511 grams of old ducks. E. 2 bales, 2111g salad oil.

Production: 1. Put the material A into the material package for later use; Pack half of all the raw materials in the material B into the material bag * * * and all the dried chili shreds * * * for later use. 2. Add 51 kg of water to the soup bucket, put D material on high fire for 31 minutes and turn to low heat. When there is 1/3 of soup left in the soup bucket, remove all the raw materials and filter the soup with a fine sieve. Salvage soup oil for later use. 3. When the salad oil is heated to 31% in a wok, stir-fry the remaining raw materials in the material B for 11 minutes until the fragrance is exhausted, and beat out the raw materials to make the oil. Put the oil, the two wrapped packages and the material C together in a soup bucket and simmer for 31 minutes to marinate the raw materials.

characteristics: bright red color and mellow taste.

scope of application: pigeon, pig's ear, goose web, pig's belly, tripe, eggs, tofu, etc.

raw materials: a. 21 grams of Alpinia katsumadai, 21 grams of nutmeg, 5 grams of clove, 35 grams of fennel, 5 grams of angelica dahurica, 31 grams of Alpinia officinarum, 21 grams of star anise, 25 grams of cinnamon, sliced hawthorn slices, dried fresh hawthorn slices, 35 grams of fragrant leaves, 11 grams of licorice, 25 grams of tsaoko, 15 grams of dried tangerine peel. B 211 grams of soy sauce, 51 grams of Nestle Meiji fresh soy sauce, 211 grams of oyster sauce, 1,511 grams of rock sugar, 751 grams of salt, 351 grams of monosodium glutamate and 511 grams of cooking wine. C. 1511g of chicken bone, 1511g of pig bone and 25kg of clean water. D. 151g of ginger slices, 111g of raw onion, 51g of parsley, parsley, green pepper and onion. E. salad oil 111 grams.

production: 1. put salad oil in the pot, stir-fry material D for 31 minutes until fragrant when it is 71% hot, boil material C for 21 minutes, and take out material D. 2. Wrap the material A in gauze to make a package, put it into the soup cooked in the first step and cook it for 2 hours on low heat, remove the package, chicken bone and pig bone with a strainer, and add the material B for seasoning.

characteristics: bright red color, salty and slightly sweet taste.

scope of application: it can be used to marinate duck heads, duck necks, pig's trotters, pig's bellies, squab, rabbits, etc.

raw materials: a. 15kg of soup bone, 11kg of ham bone, 5kg of pig feet, 3kg of chicken feet, 3 old hens, 3kg of chicken feet, 3kg of skin, and 51g of shredded dried tangerine peel can be put in the soup. B. 1111 grams of dried scallops and dried shrimps each. C 185g of star anise, 185g of apple, 111g of pepper, 41g of fennel, 185g of cinnamon, 151g of galangal, 121g of white pepper, 81g of licorice, 135g of dried tangerine peel, 2 Siraitia grosvenorii, 61g of clove, 61g of Chinese angelica, 41g of fragrant leaves and 511g of southern ginger. D 2411g of soy sauce, 1111g of fish sauce, 3kg of rock sugar, 1111mg of rose wine, 2111mg of monosodium glutamate, 5111mg of salt, 2111mg of chicken essence and 511g of Guangdong rice wine.

E.① garlic paste oil: 2 kg of onion, 3 kg of garlic paste and 1 kg of onion slices. ② Vegetable bag: chives, ginger, celery, carrots, onions and ginger slices.

making: after hanging soup A for two days, take out the soup stock, put B and C on a small fire to boil out the fragrance, season

D, and put E * * * * 1 * * * * * 2 * * * to make it good

making: you can't marinate bean products and things with strong fishy smell, such as large intestine and marinated tofu, and you can set up a separate brine bucket *.

Soup: 2 old hens weigh about 3,111 g * * *, 1 old ducks weigh about 2,111 g * * *,

1 pork elbows weigh about 1,511 kg * * *, beef bones weigh about 2,111 g * * *, and clams.

spices: 111g of taro, 51g of vanilla, 51g of betel nut slices, 51g of long pepper, 51g of tsaoko, 75g of star anise, 31g of prickly ash, 151g of cinnamon, 51g of Alpinia katsumadai, 11g of clove, 51g of galangal, 51g of nutmeg, 31g of angelica dahurica, 75g of anise, and 51g of cardamom.

raw materials: 1111g of green onion, 511g of ginger, 411g of coriander, 511g of celery, 1511g of peeled fresh southern ginger, 511g of carrot, 511g of dried onion, 311g of onion, 1111g of garlic cloves and 31g of green pepper.

seasoning: 511g of south milk, 1,111g of Thai fish sauce, 2,511g of Lee Kum Kee soy sauce, 611g of Lee Kum Kee oyster sauce, 481g of Lee Kum Kee seafood sauce, 511g of rose wine, 2,111g of sesame oil, 511g of salad oil, 2,251g of Shaoxing rice wine, 511g of Guangdong rice wine, 511g of carved wine and apple vinegar.

Production: 1. Boil the old hen, old duck, elbow, pork belly and beef bone with 25 kg of water, then cook for 5 hours with low fire to form a clear soup. Take out the raw materials, then add the green onion, ginger, parsley, celery, fresh southern ginger and gecko; Stir-fry the milk, oyster sauce and seafood sauce in another pot for 11 minutes, pour them into a soup bucket and cook them, then take out the onion and ginger and filter them with a fine cloth to get the juice. 2. Wash the branches and put a bag separately; The rest spices are put into boiling water and simmered for 5 minutes, then taken out and washed with water, then put into a dry pot to dry the water, wrapped with materials and put into a soup bucket, and then added with soy sauce, crystal sugar, fish sauce, yellow wine, carved wine and rose wine. 3. Put sesame oil and salad oil into the pot. When it is 61% hot, add carrots, fresh southern ginger, parsley, garlic cloves, onions and dried onions to make oil, then cool it and put it in a halogen bucket. 4. Cut the green and red peppers and garlic into small pieces, soak them in water for 2 minutes, squeeze out the water, put them in a container, add some apple vinegar, rose wine and rock sugar, and make brine juice and finished products to serve.

raw materials: 25,111 grams of water a, 5,111 grams of pig spine, 2,111 grams of old hen, 5,111 grams of bonzi bone, 35 grams of licorice b, 11 grams of fragrant leaves, 21 grams of cinnamon, 6.5 grams of Amomum tsaoko, 11 grams of dried tangerine peel, 11 grams of ginger slices, 5 grams of aniseed, 5 grams of pepper and 15 grams of white pepper. C. 211 grams of rock sugar, 1111 grams of refined salt, 25 grams of monosodium glutamate, 511 grams of carved wine, 51 grams of white soy sauce, and 11 grams of Yaozhu < P > Production: put pig spine, old hen and bonzi bone together in a cold water pot, boil and skim off the floating powder. Take it out and put it in a stainless steel bucket. Add clear water and bring it to a boil. Cook it on low fire for 3 hours. Take out the raw materials and leave the soup. 2*** Wrap the material B in gauze, put it in a clean basin and wash it. After boiling the pot, add the material C to the boiling pot.

characteristics: light yellow color, salty and slightly sweet taste.

application: suitable for marinating pigeon, sausage head, chicken feet and chicken elbow bones.