Practice:
1. ginger a piece, wash, cut a piece of, and then cut into julienne ginger, and the rest of the pat loose
scallions wash, take three knot, and then take a scallion, cut into scallion segment
crystal sugar cracked
2. ribs cut into an inch or so small section, wash, fly water to cool, and then change the water, put in the knot, ginger and an anise one. About a small section, wash, fly water to cool, then change the water, put onion knots, ginger and star anise one, large fire boil, gentle fire cook for about 30 minutes until soft, fish out and control the water, standby
3. Take a non-stick pan, pour in a little salad oil, hot, set in the spare ribs, small fire frying until browned on both sides
4. Add 1 tablespoon of white wine, 2 tablespoons of vinegar, 3 tablespoons of rock candy crushed, 4 tablespoons of Soy sauce and old soy sauce mix, 5 tablespoons of water, high fire boil, turn the fire simmer for about 10 minutes
5. stir fry, so that the soup evenly wrapped ribs, sprinkle cooked sesame seeds and scallion segments, a plate of attractive and tender Goshen ribs can be on the table cackling sweet and sour burned tofu recipe: raw materials egg tofu 2 boxes, grass shrimp 5 tails, red bell pepper 1, 300 grams of bok choy, Hoelenberg 1/2, green onion 1, flour, 1 bowl of water starch 1 tbsp. water starch 1 tbsp cooking process a, red bell pepper clean, remove the tip, cut into small pieces; Holette peeled and cleaned, green onions cleaned, are cut into small pieces. Grass shrimp cleaned, shelled, cleaned, remove the old stalks of bok choy, respectively, into the boiling water, scalded, fished up. Second, egg tofu clean, cut into small pieces, coated with flour, put into the pan and fry until both sides are golden brown, pick up and set aside. Third, sweet and sour sauce sauce to take one-third of the original sauce poured into the pot, put the hot shrimp, fried tofu, black pepper and red bell pepper diced boiled, inserted into the water starch thickening, sheng up, dish around the vegetables, sprinkle with chopped green onions can be sent out. Hot and spicy recipe Bone, broth a lot (any time to add soup) The following is 10 (pot) soup oil fried PI county bean 800 grams PI county bean is used broad beans. Chili. Salt brewed. PI County, Chengdu is a local specialty. Its color red moist. Spicy flavor thick PI County bean is the most important red hot pot in the soup seasoning, used in the soup brine can increase the fresh flavor and aroma. The soup has a warm mellow spicy flavor and thick red. Stir-fried edamame 200g Edamame is made from soybeans. Salt. Spices brewed, the smell of mellow flavor. Yellow and black color. Smooth and oily. The color is yellowish-black. Fresh and sweet flavor. The flavor of Chongqing Yongchuan black bean is the best. Black beans used in the soup brine can increase the savory and mellow flavor. Dry chili 1000 grams dry chili pungent and warm, can dispel cold stomach, its color is bright red, spicy taste is heavy. There are many varieties of dried chili seeds, including Dajinzhi. Two gold bars, five-leaf pepper, morning glory, seven-star pepper, big red robe and millet pepper and so on. Warm pot soup brine pot base add dry chili, can deodorize the greasy suppression of odor, growth of spicy flavor and color. Pepper 150 grams pepper, taste pungent warm hemp flavor strong, can warm the cold, with the role of dehumidification pain, pepper varieties to Shaanxi pepper Sichuan Maowen pepper. Qingxi pepper for the best. Pepper is an important seasoning warm pot. Used in soup brine can pressure fishy in addition to foreign, increase fresh aroma. Ginger 10 ginger sex pungent wet. Containing volatile oils curcumin. It has a special spicy flavor. Ginger can be used in red soup, clear soup soup, can effectively remove the fishy and shame. It can enhance the flavor. Garlic 2 heads Garlic is pungent and fragrant. It contains volatile oils and second-rate compounds. Garlic is mainly used for flavoring and adding aroma, suppressing fishy smells and removing odors. Mash 500g Mash. Brewed from glutinous rice, the grains of rice are soft and not rotten, and the liquor is fragrant. It is sweet and savory, thick but not muddy, and canned but not sticky. Adding mash to the hot pot soup base will enhance the flavor and taste of the soup. It adds freshness, suppresses fishy smells and removes odors, giving the soup a sweet taste. Salt is a small crystalline salt with a salty taste. It has a salty flavor, removes poison and cools the blood, moistening dryness and stopping oxygen. Salt in the warm pot to set the flavor and seasoning to enhance the freshness of the role of greasy deodorization. Icing sugar Appropriate amount of icing sugar to make a replica of sucrose, for the crystal taste of sweet and flat. Benefit the qi and moisten the dryness, clearing heat. In the simmering warm pot soup marinade, add rock sugar grams to make the soup mellow and sweet, with the role of alleviating the stimulation of spicy flavor, 100 grams of rice wine rice wine is the primary raw material brewed from glutinous rice, with a soft wine flavor and special aroma. Wine in the warm pot soup brine in the primary role is to increase the flavor. The primary role of wine in the warm pot soup brine is to increase the aroma, enhance the color, deodorization, in addition to the odor, the appropriate amount of MSG MSG is from soybean. The right amount of MSG is made from soybean. It is extracted from soybean, wheat, kelp and other protein substances, and has a delicious flavor, which is used to enhance the freshness and aroma in hotpot. It can be used in hot pot to enhance the freshness and flavor. Chicken essence quantity is appropriate Chicken essence is more widely used in recent years to help the freshness of the product, with chicken eggs and sodium glutamate refined, chicken essence of the freshness of the amino acids from animal and plant protein decomposition. The function of chicken essence is to increase the freshness and flavor. Pepper 100g Pepper. Pungent and warm with a strong aromatic odor, it has the function of warming the middle and dispersing the cold, strengthening the stomach and smoothing the qi. It is used for removing fishy odor in clear soup and warm pot. Increase the aroma and flavor. 8, production method 1, the system of salt brine, frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County soybean (first chopped fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh soup. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dry chili, fruits and other condiments. Boil and remove the foam to become salt brine. 2, make the main ingredients . Wash, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pork ring throat cut into 4 cm square. Lunch meat cut into thin slices of about 4 cm square; veggies cut into thin slices of about 3 cm. With cleaned bamboo skewers, the dishes are threaded into a string of about thirty or forty grams. 3, hot system . Salt brine pot on a high flame, so that the link small boil, all kinds of vegetables with a good string of bamboo sticks hot, according to the fire of different dishes scalding mature. 4、Dipping . Hot mature dishes on the plate with chili noodles and fried salt, according to their own taste needs to be dipped in chili and salt and then eat. Either dip or not dip, more or less by their own decision. Tip : The hot finished product is not cooked. The main ingredients used in spicy hot pot should be easier to mature. Can not be used like chicken wings, chicken claws, duck palms, beef and other raw materials that are not easy to hot cooked. Eel, scallop dishes, hot time should also be longer, hot such raw materials do not shake too much, too fast, master the fire, there will be no problem of undercooking. Tips hot spicy hot production is not huge, the most important step is a frying material, material fried good pot bottom to be more fragrant, better color, and then with the above good herbs fragrance, can achieve twice the result with half the effort, red soup let people see the mouth after drooling, hooked up a strong appetite! And really enhance the taste of the key point in the preparation of the oil plate, spicy hot pot is characterized by this, the oil plate alone should be more than ten kinds of materials to mix, the taste of salty and fragrant mainly. Many cities do warm pot style spicy hot pot have changed the original face of spicy hot pot, not to mention how the taste, Sichuan cuisine taste is generally very heavy, very domineering, so people eat after a long time, there will be a next time to eat the idea! Sichuan's spicy and not as we imagine that way, because the Sichuan people eat spicy are end of the frying process, usually with a pot kang cooked, so not like other provinces and cities of spicy eat suffering from heart fire, Sichuan's spicy will only hover in the mouth, that is, we often say that the heart is not spicy, this point to the people in Sichuan should be
.