Ingredients: bean skin, bean bubble, vermicelli, potato chips, fish balls, crab roe, Chinese cabbage and chrysanthemum.
Methods: 1, chicken rack, bone soup for 3 hours, make soup stock.
2. Add the little swan spicy material into the soup, continue to cook for half an hour, and remove the slag to become a spicy old soup.
3. Blanch the above raw materials with water respectively. Add salt, monosodium glutamate, chicken essence, sugar, mature vinegar, cumin, sesame, Chili noodles, sesame oil, chopped flowers and spicy broth and mix well.
Method for making Sichuan style hot spicy dip
Ingredients: Generally, foods that can be cooked quickly can be used to make mala Tang, and meat dishes can choose rabbit loin, hairy belly, eel, ring throat, lunch meat, duck intestines, quail eggs and so on. Vegetarian dishes can be lotus root slices, lettuce, wax gourd, mushrooms, dried bean curd, Chinese cabbage, cauliflower and green vegetables. According to your hobbies, you can increase or decrease the types and quantities of raw materials.
Seasoning: fresh soup1500g, butter and pepper noodles each 250g, Pixian bean paste150g, oil and salt each100g, Yongchuan douchi 50g, dried chili 30g, fermented glutinous rice juice 20g, Shaoxing wine 20g each, rock sugar and sugar.
Production: ① make soup. Put the wok on the fire, add oil to 60% heat, add Pixian bean paste, add ginger and pepper, stir fry, and add fresh soup. Then add lobster sauce, crushed rock sugar, butter, fermented glutinous rice juice, cooking wine, salt, pepper, dried pepper, tsaoko and so on. After boiling, remove the foam. (2) making main ingredients. Cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut the hairy belly and throat into 4cm square; Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Use washed bamboo sticks to string the raw materials into a string of about 30 to 40 grams. Put the soup pot on the fire to keep it slightly boiling, put all kinds of raw materials into the blanching system, and blanch according to the temperature of different dishes. 4 dip in food. Put the cooked dishes on a plate with Chili noodles and salt. Dip in food according to your own taste.
Rice noodle practice 1
Food preparation
Yunnan rice noodles are suitable. Pork (chicken is also acceptable). Lentinus edodes, Lentinus edodes, Pleurotus ostreatus, Auricularia auricula and bamboo shoots are all suitable.
Quantity. Pea tip (can be replaced by other leaves). Chicken soup (any other stock will do). A piece of ginger. The right amount of salt.
Production steps
1, put the rice noodles (I am semi-dry rice noodles) into boiling water, then turn off the fire and soak for about 20 minutes (you can't cook).
2. After the bamboo shoots are boiled in a boiling water pot for about five minutes, take them out and rinse them with clear water.
3. Pork is cut into extremely thin slices (people who can eat fat meat can use pork belly); Wash the pea tip; Auricularia auricula tears small pieces; Tear Pleurotus ostreatus into small pieces; Lentinus edodes, Lentinus edodes and ginger are sliced.
4. After the chicken soup is boiled, add ginger slices, mushrooms, mushrooms, oyster mushrooms, bamboo shoots, fungus and salt. After boiling, cook for another ten to twenty minutes. Remove from the fire and let the soup stand by.
5. Put the required soup and vegetables into a small casserole, bring them to a boil, add appropriate amount of rice noodles, then spread pork slices, turn off the fire immediately after scalding, and then add pea tips and turn them evenly.
6. Put the pot on the table and you can eat it.
Exercise 2
Food preparation
Appropriate amount of dried rice noodles, vegetables, tofu skin, mung bean sprouts, broth, quail eggs and two crab sticks.
Two steamed buns, some salt and chicken essence.
Production steps
1. Wash vegetables, bean curd skin and mung bean sprouts for later use. Cooked quail eggs, peeled for use.
2. Cut the two cores of the crab stick for later use.
3. Distribute the rice noodles for later use.
4. Put the salt broth into the casserole and put it on the fire. Add vegetables, bean sprouts, bean curd skin, quail eggs, two crab sticks and two wrapped hearts. Put the rice noodles into the pot and add the chicken essence to serve.
Duck cargo