In the production method: after the fish, clean the knife, texture and tattoo, add the fine salt flavor, 5 grams of rice, fish roast 10 minutes to nine pieces, and brush the old oil (the number of brushes in canned food is changed for the actual number of operating conditions, which is generally mastered twice, the first time in the fish, 5 to 6 ripe, and the second time is about to be crowded, so that the oil flavor can completely enter the fish). Water one or two oils (half of lard and vegetable oil), ginger, garlic, bean paste, lobster sauce and old oil of Huanhuaxiang, Create Xiang and Create Xiang, add cream, fresh soup, then add chicken and white sugar to taste, and finally reduce the cucumber festival, cucumber festival boiled fish. The other pot is put in 30g, and 50% chili pepper is burnt, and the fish is stirred and fried, and the fish, parsley and red pepper fruits glow.
Tip: To make this vegetable, you need to pay attention to the fire, not too strong (use a special grill, use charcoal fuel), keep the flame slightly yellow, Tao Hao will blunt the raw materials, and keep rotating the raw materials to make them uniform throughout the baking process. Oil is the most important seasoning of this Babiku dish. The following is the formula of old oil. Dish oil, 2500g butter,1000g soy sauce,1000g chicken oil, 250g chicken oil,1500g blue pepper,1500g lard,1500g douxian, ginger/kl. 3336 food, salad oil and chicken oil are criticized separately (after fireworks, the taste is more fragrant); Cut butter into small pieces; Langxian weaving; Dry Chili peppers are cooked in boiling water cooking utensils for about 2 minutes, and the distorted color of fishing is Chili peppers; Ginger is broken; Garlic flaked into flaps; Onions are parallel; Rock sugar is broken; Octagonal, beautiful mountains, cinnamon into small pieces; The fruit grass was broken.
Pour it into the fire, reduce the fire, pull the oil and chicken oil, put it into the cow, ginger, garlic, onion, and then into Yuxiandouban, pepper and green pepper. Turn the fire and stir slowly for about 1- 1.5 hours until the water slurry is fried, the aroma overflows, the horseradish is slightly white, and the onion is unusable. Immediately, octagonal, mountain, cinnamon, fennel, grass fruit, loose grass, fragrant leaves, vanilla, male, and about 15-20 minutes after success, add rock sugar and mash, slow down the scorpion with a small fire, and slowly evaporate the water in the scorpion (that is, water vapor without water vapor). At this time, the pot end is placed in the pot to cool the raw materials in the pot, and the layer of oil floating on the surface is old oil. There are ten kinds of flavors: spicy, pickled, pickled, rapeseed, fluffy, fragrant, thousand bamboo shoots, spicy, pepper and mustard, each of which has its own characteristics, so even if you eat fish for a week. It has not been deleted either. In addition to the taste of grilled fish, the dishes can also be adjusted according to the preferences of diners, so the customer satisfaction is very high. Eating grilled fish is a kind of enjoyment, which is a kind of visual enjoyment. Therefore, the hotel designed a grilled fish with a glass window and enjoyed the production process of grilled fish while eating, which made the guests feel more at ease.
Finally, let's talk about food additives. As long as you cook a restaurant, there are basically food additives. 1 means taste, which makes your food better. In fact, our usual condiments are also food additives, such as taste, soy sauce with new taste and so on. This is an additive, and it is also to save costs. When it is used for the second time, some spices will be greatly reduced, so they need additives at this time, and they need to use and save money.