Raw materials: fat-free pork skin, carrots, soybeans and green beans.
Practice:
1.First, blanch the skin in boiling water, and cut it into strips one and a half inches long and slightly thicker than chopsticks;
2. Boil two bowls of water in the soup pot (about three times as much as the skin), add the skin, aniseed and ginger, and stew until the skin is soft and rotten;
3. When the soup is not covered with the skin, pour it into soy sauce, add salt and chicken essence to adjust the taste, add soybeans, green beans and diced carrots, cook slightly, and then leave the fire;
4. Pour all the soup into a rectangular cake baking box, skim off the oil slick with a small spoon, cool it, put it in the refrigerator, and take it with you after freezing.
Its production methods include traditional brewing method (that is, koji sauce) and enzymatic sauce [1-2].
First, Qu method noodle sauce
(1) Formula of raw materials
Standard flour 105kg, water 29.4 ~ 310.5 kg, koji powder 1059,14.5% salt water 60 ~ 80 kg, and proper amount of sodium benzoate.
(2) Process flow
Flour and water → mixing → steaming → cooling → inoculation (adding koji powder) → culture → flour cake koji → mixing salt water → moist fermentation of sauce mash → mature sauce mash → grinding, sieving → sterilizing V finished product.
(3) Key points of operation
The sauce-making process is divided into two parts: koji-making and sauce mash fermentation. Daqu-making is to cultivate Aspergillus with raw flour to obtain enzymes that decompose protein, starch and other substances, at the same time, the raw materials are decomposed to a certain extent, creating conditions for fermentation. Sauce mash fermentation is the continuation and deepening of koji making, so that the raw materials can be decomposed more fully. Attention should be paid to the preservation of soy sauce mash after heating and antiseptic treatment, and whether there is mildew should be checked frequently. We should produce first, sell first, and sell after childbirth to ensure quality. The finished product is yellowish brown or reddish brown, bright and shiny; There are sauce and ester flavors, sweet and fresh, salty and palatable, dry and thin, and moderately thick.
Second, the enzymatic noodle sauce
Enzymatic flour paste is improved on the basis of traditional koji-making process, which mainly uses protease and amylase to decompose protein and starch in raw materials. Compared with the traditional process of making flour paste, enzymatic hydrolysis can reduce the pollution of miscellaneous bacteria and improve the yield. At the same time, it can reduce the koji-making process, simplify the sauce-making process, shorten the production cycle of flour paste, save labor, save energy for ventilation koji-making (that is, equipment investment), and improve the sanitary conditions of sauce.
(1) Formula of raw materials
Flour 100kg, salt 14kg, as 3.951Aspergillus oryzae 10kg, 3.324 Aspergillus sweetpotato 3kg, and water (including acid solution) 66kg.
(2) Process flow
Flour → Mixing with water → Steaming → Cooling → Cooling the flour cake → Making sauce mash (thickening enzyme solution) → Fermenting at elevated temperature → Grinding sauce → Sterilizing → Finished product.
The finished product is yellow-brown or reddish-brown, thick, with sauce and ester aroma, mellow taste, fresh and sweet.
Dish features
Delicious and nutritious, it contains the sweetness of sucrose and the fragrance of sesame oil, and is rich in nutrients such as amino acids. Sweet sauce is good, completely dried with superior flour, and pickled melons and vegetables with sweet sauce also have their own characteristics. In winter, we eat pheasant fried with shredded pickles in Baoding, and the restaurant cuts pheasant into shreds, which is fried with pickled melons. It is crisp and tender, and it is really a good dish that is rarely eaten in life. This is that the pickles in Baoding are not blindly salty, but after being glued, they do not lose their original flavor.
Edible examples
The practice of Dandan Noodles sauce
Dandan Noodles sauce
Dandan Noodles sauce
Ingredients: ground meat 600g, garlic 1 5g, onion 25g, 1. 3 tablespoons of wine, 3 tablespoons of seamount sauce, sugar12 tablespoons, soy sauce paste 1/3 cups.
Practice steps:
1. Chop garlic and red onion for later use.
2. Stir-fry minced meat, minced garlic and minced red onion with medium fire until minced meat is 7 minutes cooked, add seasoning 1, reduce the fire to cook for about 20 minutes, and then turn off the fire when the soup is slightly dry. Add seasoning 2 and mix well to finish.
3. Sprinkle 2 tablespoons chopped green onion to add flavor when eating noodles. [3]
Home-cooked dry noodle sauce
Home-cooked dry noodle sauce
Home-cooked dry noodle sauce
Ingredients: oyster sauce 1 tsp, a little sesame oil, chopped green onion 1 tsp,
Practice steps
1. Cook the noodles first and mix all the seasonings evenly.
2. Pour into the cooked noodles and mix well.