First, the recipe for frying in a small pot is 5mt1>; & gt
Composition: 6 {n! I & ampq | {& ltbr/>; Butter 3 kg salad oil 2 kg Pixian watercress 1 kg liquor 50 g fermented grains 20 g Ziba sea pepper 1.5 kg ginger 1 two garlic 1.5 two peppers 1.5 two douchi1. br/>； Spice formula:&; /XJ:5b\v <br/>； White buckle 5g Amomum tsaoko 5g Sanay 3-5g clove 3g-5g Amomum villosum 5g cumin 5g cinnamon 5g licorice 5g branches 5g mowing 5g old mouth 5g Gan Song 5g dried tangerine peel 5g pork 5-8g star anise 5g geranium leaves 5g Senecio 5g fennel 8g vanilla 5g! A8pL%U/}
Before frying, cut the spices into 2-inch knots and soak them in warm water for about 20 minutes. Z[P[o |%E]
Prepare 2 woks, put 9 samples (25g watercress, onion, ginger and fermented glutinous rice wine) in one wok and mix well. q4^.% E 4
In another pot, add 3kg butter to boil, then add salad oil and heat to 70-80%. Spoon the oil onto the evenly stirred watercress, and stir while pouring the oil to prevent the watercress from coking. Then put the watercress on the fire and cook it on medium heat for about 10 minutes. When watercress is quick-drying and moist, stir-fry over high fire, and cook over low fire when oil boils. Until the water content of each raw material is almost dry, then add the soaked spices and continue to fry until the raw materials are dry for 9 minutes to get soaked peppers, and then fry for 5- 10 minutes. -XM southwest
Hanging soup GDP mt |
As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick", so we must pay attention to the collocation of raw materials to ensure the delicious soup.
It is characterized by milky white, positive taste and thick consistency. Y dq '
An old hen, an old duck and a pig bone15kg crucian carp 4kg 8 hn( ZQ7
(crucian carp soup must be wrapped in gauze) T |Y ]#%
Hanging soup process Q[Bz, P Mc
1 Soak the raw materials in cold water 1 hour, so that the nutritional components in the raw materials are in doubt and the soup is delicious. 3 Add ginger and onion cooking wine and pepper granules when hanging soup. 4 Fill it with water at one time. If the water is boiling, just add boiling water and rush into the soup pot. It is forbidden to add cold water to the soup pot. 5 often make bubbles.
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It is generally recommended to use a 4:6 pot, that is, 4 minutes of clear soup and 6 minutes of oil. jw
Ingredients: 50g of ginger, 50g of garlic, 50g of salt, 50g of monosodium glutamate15g, 50g of chicken essence, 50g of pepper, 5g of yellow wine, 75g of sugar, 0/5g of fermented grains10g of dried pepper10g of pepper, and 25g of old oil. @ l & ltt x)
Remember: adjust the taste first, then put the color masterbatch. Zanthoxylum bungeanum and dried capsicum are put with old oil and color masterbatch before they are put. BBBq @，& gt@p
Clear soup bottom e4B# l? Hu (hanyu pinyin)
Formula: chicken essence 30g monosodium glutamate 20g salt 10g pepper 10g jujube 10g medlar 5g garlic 10g ginger slices (peeled) 5g chicken oil 50g tomato 4g delicacies 20g broth 4kg lard 10g 1 krK{%.
Mountain delicacies (sheep blood bacteria, cattle bacteria, Pleurotus ostreatus, etc. )! 5p6oTf3
Chop 20 grams of Angelica sinensis and 20 grams of Codonopsis pilosula into granules and put them in the bottom of the white soup pot.