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Sheep blood, vermicelli, tofu, vegetables, all kinds of spices in moderation.
Main seasoning
The main condiments are divided into three categories: 1. Zanthoxylum bungeanum, Cinnamomum cassia, Amomum tsaoko, Pepper, Amomum villosum, Cinnamomum cassia twig, laurel and fennel.
Sheep blood in soup noodles
Fifteen kinds of spices, such as star anise, jade fruit, dried ginger slices, galangal, nutmeg and clove, are mixed in proportion, crushed into powder, and screened with radish to cook soup, in which Dahongpao pepper and fennel are heated, dehumidified, baked and ground into fine powder;
Secondly, the lard is boiled in boiling seasoning water, and after the water is evaporated and boiled, it becomes wax juice oil;
The third kind is Chili oil and lettuce flowers (that is, chopped Chinese toon, garlic platform, coriander and garlic seedlings).
manufacturing process
1. Put the freshly slaughtered sheep into the pot while it is hot, filter out impurities with ponytail reeds, pour it into the same amount of refined salt water, and gently stir it with a thin stick. After solidification, cut into pieces with a length of 20 cm, a width of 14 cm and a thickness of 3.3 cm with a knife, pour them into a boiling water pot, and tie them tightly with low fire until the sheep blood solidifies into tender tofu (about 65438.
Sheep blood in soup noodles
The precipitated residue of fire. Straighten your left hand, put your five fingers together, aim at the knife track, and gently press on the sheep blood. Dip your right hand in cold water with a knife, cut it into 0.66 cm thick blood slices with a flat knife, then fold the blood slices into inclined planes, and then cut them into strips with the thickness of "matchsticks" with a straight knife, and discharge them neatly into the basin.
3. Prepare seasoning with 15 spice: 400g of pepper, 500g of fennel, 75g of cinnamon, 0/50g of star anise/kloc, 0/50g of tsaoko/kloc, 20g of jade fruit100g, 20g of pepper, 250g of dried ginger slices and long pepper. First, put pepper and fennel into a dry pot, heat, dehydrate, bake, grind into fine powder and put it away. Other 13 seasonings are mixed and crushed into flour, and then mixed with pepper powder and fennel powder after weighing. "Wax soy sauce" is also the main seasoning. The production method is to put the seasoning bag in clear water, cook it until it tastes good, take it out, pour lard and continue to cook until the water evaporates, mix it with water and dry it, and put it in lard to eat, that is, "wax soy sauce".
4. Add about 40 kilograms of water to the pot. After the water is boiled, add 750 grams of refined salt and 300 grams of noodles to keep the soup pot slightly open. When eating, each bowl contains 100- 150g sheep blood, put it in a colander, put it in the soup pot several times, and then put it in.
Sheep blood in soup noodles
Spread it out in a bowl, add 100- 150g vermicelli soaked in boiling water, scald it once with boiling soup, then put about 100g of boiled tofu into a colander, heat it in a pot, put it into a bowl, add wax soy sauce, Chili oil and "lettuce flower" in turn, and pour in a proper amount of boiling soup.
factor of production
1. The method of cutting sheep's blood is called "quartering knife", that is, the front and back sides of the blade are kept flat, the length of the blade is 20 cm, the width is 8 cm, the blade is thin and the blade is flat;
2. When preparing seasonings, the best raw materials should be selected in an appropriate proportion to increase the flavor of snacks;
When baking seasoning, the fire should not be too strong to avoid burning.
Product characteristics
The sheep blood is fresh and tender, the soup is spicy and salty, and the pepper and fennel are fragrant. Can be matched with sesame seed cake, steamed bread and pot helmet.
Other practices
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food
condiments
200g sheep blood, 0/00g vermicelli/kloc, 50g tofu.
condiments
8g of star anise, 2g of tsaoko, 2g of pepper, 2g of galangal, 2g of flour, proper amount of coriander, proper amount of green garlic, 5g of pepper15g, 5g of fennel and 8g of cinnamon.
step
1, prepare materials.
2. Cut sheep blood into thin strips.
3. Cut the tofu into thick slices.
4. Soak the vermicelli in cold water.
5. Heat the wok, and bake the pepper and fennel on low heat.
6. Heat a wok and add cinnamon, star anise, tsaoko and galangal.
7. First roll the pepper and fennel into fine flour, then mix other seasonings and roll them into powder, and then stir them evenly with the pepper fennel powder.
8. Wax soy sauce is also the main seasoning. The production method is to boil the seasoning bag in clear water, take it out after it is cooked to taste, pour lard and continue to cook until the water evaporates, add water to blend and cook until it is dry, and the blended taste can be eaten in lard, that is, wax soy sauce.
9. Add water to the pot. After the water is boiled, add 2 grams of salt, and then add the crushed seasoning noodles. Keep the soup pot small and the tofu slightly cooked.
10. Put the sheep's blood in the colander and shake it in the soup pot several times until the sheep's blood is mature.
1 1. Put the soaked vermicelli in a colander and cook it once.
12. Take out vermicelli, sheep blood and tofu and put them in a bowl.
13, then add wax juice oil and Chili oil in turn, and pour in appropriate amount of coriander and minced onion and garlic to make soup.
skill
1, the dosage of pepper noodles should be larger to highlight the hemp taste.
2. If you can't buy sheep blood, you can use duck blood instead.
3. Wax oil can also be used as the oil collected when braised pork.
4. Baked cakes can be soaked in water, or you can eat cakes while drinking soup.