Casserole sauce meat rice noodles

Special marinated meat rice noodles recipe

Mixing brine:

1, hanging soup

Old duck 1, old chicken 1, pig bone (cracked) 1500 grams, 750 grams of pork skin, 500 grams of chicken feet, respectively, boiled, and drained. Stainless steel bucket poured into the water 90 pounds, down into the boil the five raw materials, high-fire boil to small fire hanging 6 hours, hit the dregs, get 65 pounds of soup.

2, to spice

Dry chili pepper section 80 grams, dry red pepper 50 grams, Luo Han Guo (broken) 3, the above spices plus white wine soaking.

3, play mushroom powder

dry shiitake mushroom 150 grams, 500 grams of dried matsutake mushrooms, dry chanterelles 450 grams, dry tea tree mushrooms 400 grams, 350 grams of dry tiger mushrooms, dry porcini mushrooms 300 grams, dry morel mushrooms 250 grams of polysaccharomyces cerevisiae (morel mushrooms are too expensive, and generally only use the polysaccharomyces cerevisiae) into the cooking machine into the end.

4, boil spice oil

Lard, chicken fat 1000 grams each, 500 grams of peanut oil into the pot, add 400 grams of celery, onion, ginger 300 grams each, 150 grams of fresh red millet chili pepper fried dry, fish out of the vegetables wrapped in gauze; into the next step 3 in the soak through the spices fried, fish out of the package into the gauze. The remaining in the pot is the spice oil.

5, simmering

Soup into the vegetable packets, spice packets, spice oil, take 600 grams of powdered mushrooms into a gauze bag, into the soup pot, put 600 grams of sugar color, 500 grams of soy sauce, 200 grams of oyster sauce, 50 grams of dark soy sauce, 50 grams of chicken essence, chicken sauce, 40 grams of salt, high-fire boil into a small fire and simmer for 15 minutes into it.

Brined meat production:

Pork foreleg 20 pounds of knife into a large block, rinse, into the boiling water boil until the surface becomes white, into the brine in a low-fire brine for 1 hour, turn off the fire to soak for 30 minutes, take out to cool, knife into a slice, into a stainless steel pot, pour the brine to continue to soak, walk the dishes can be taken directly.

Production process:

350 grams of rice noodles, into the boiling water for 30 seconds until cooked, fish out into a bowl, put 2 slices of marinated meat, marinated chicken egg half, blanched bean sprouts, leeks 20 grams of each segment, seasoned with 100 grams of marinade, marinade, lard 10 grams of each, 8 grams of powdered flavors, scooped into the 300 grams of soup, 80 grams of miscellaneous sauces, you can go to the dishes.

1, hot cooked rice noodles, marinated meat, marinated chicken eggs, bean sprouts, leek segments into a bowl, seasoned with marinade.

2, bowl scooped into the fresh soup, mixed sauce can go dishes.

Attached: Chongqing chicken soup casserole rice noodles

Raw materials:

200 grams of dried rice noodles (market available), 20 grams of kelp, 20 grams of small green vegetables, 10 grams of shredded bean skins, 10 grams of mung bean sprouts, peeled and cooked quail eggs, 10 grams of peanuts with five spices.

Seasoning:

500 grams of homemade soup stock, 30 grams of spicy meat sauce, 6 grams of salt, 5 grams of monosodium glutamate and chicken powder, 5 grams of pepper, and an appropriate amount of spicy ingredients.

Homemade soup recipe and production (batch):

Separately 2500 grams of old hen, 1000 grams of pig bones, 1000 grams of pig backbone washed and rinsed through the fish, into the soup bucket, injected into the water 15 kg, placed on a high fire boil, scooped off the froth, into the ginger, moved to a small fire on the boil for 4 hours, to be left when the soup 2/3, with a fine wicker sieve will be drained into the soup on the other! Add 150 grams of refined salt. Place on a small fire to keep slightly open for use.

Note:

1, this is a high-quality rice noodle soup, mellow and fragrant, pure flavor, but the cost is higher, it is recommended that the price of 5 yuan / bowl of rice noodle varieties, you can increase the amount of water or replace the old hen with chicken bones to reduce the cost, and at the same time add the right amount of chicken bone soup powder or old soup powder and other food additives to enhance the fresh flavor taste.

Spicy material method:

1, dry pot hot, under the two gold bars of 500 grams of dried chili peppers and green pepper 200 grams of fried, out of the pot with the churning machine into a crushed, into the container, plus Aoyan Qi-seed oil 10 grams of salt 15 grams stirred well.

2, add canola oil (or peanut oil) in the pot to 7% heat, pour into the container, mix well.

Spicy meat sauce system (batch):

Raw materials:

500 grams of diced meat (or dried beans), 20 grams of salt, 10 grams of dark soy sauce, 5 grams of Meat Treasure King, 5 grams of soy sauce, 300 grams of fresh broth, 600 grams of special sauce for the casserole rice noodles.

Method:

Meat (or dried beans) with salt, 10 grams of dark soy sauce, meat treasure king marinade for 20 minutes, the pot is hot under the salad oil 20 grams, into the meat stir-fried to dry incense, down into the fresh soup boiled to soy sauce color, and then add casserole rice noodle sauce simmering for 2 minutes, out of the pot into a container for spare.

Shabu rice noodle sauce method:

1, the two thorns dry chili (spicy flavor but spicy small) 500 grams, bullet dry chili (spicy enough) 250 grams were placed in a pot of cold water, medium heat will be boiling water, change the fire to cook for 20 minutes, fish out the chili pepper after the seeds, with a meat grinder made of pine pepper.

2, spices (15 grams of nutmeg, star anise, allspice 10 grams each, 8 grams of cumin, 7 grams of grass nutmeg, orange peel, lemongrass, sand nuts, cinnamon 5 grams each, 4 grams of Angelica dahurica, cloves, cumin 2 grams each) into the pulverizer, into a spice powder.

3, pot into the canola oil 2500 grams refined, cooled and poured into the cooked lard 100 grams, simmer to 30% heat into the patty cake chili, PI County, the old soybean (flavor flavor but dark color) and red oil soybean (bright color) 200 grams each, with a small fire stir fry to the sauce loss of moisture, and then adjusted to the peppercorns 200 grams, soaking ginger grains, white wine, fried ginger, fried garlic 100 grams each. Rock sugar, black beans, mash 50 grams each, continue to simmer over low heat, start the pot into the spice powder and mix well, remove from the fire and let it cool, that is, for the base.

4, the base material into the meat grinder repeatedly twisted twice, so that it has no residue material, can be used.

Methods:

1, boil water in the pot, put the dry rice noodles, turn off the heat, cover and simmer for 20-30 minutes after the rice noodles out, cooled and fished into a bucket of cool water for spare.

2, kelp cut diamond-shaped pieces, small bok choy hand-torn into strips, dry beanskin soaked in water, mung bean sprouts in water, five spice peanuts peeled, hand rubbed open into two halves, with a knife slightly chopped into pieces.

3, another pot of boiling water, put the right amount of salt, the rice noodles out into the wooden handle powder centrifuges, into the water for 2 minutes to boil spare.

4, casserole fire hot, seaweed, green vegetables, mung bean sprouts, shredded bean skins, quail eggs into the casserole, scooped into 200 grams of soup, rice noodles in the powder centi pour, heat the raw materials and then scooped into the rest of the soup, add salt, monosodium glutamate (MSG), chicken powder, pepper to taste and then into the peanut crumbs, and finally add the spicy meat sauce on the top of the rice noodles.

5, spicy material into a small bowl, and rice noodles together on the table, according to the guest taste can be added.