Raw materials: unit g
A material: kaempferia kaempferia 200 star anise 500 cinnamon 80 tsaoko 150 (seeded) fennel 300 cardamom 100 Amomum villosum 100 fragrant fruit 200 Cao Ling 50 licorice 50.
B material: fragrant leaves 100 fragrant bark 50 galangal 100 clove 50 vanilla 50.
Material C: Pixian watercress 2500 dried chili 3000 red chili 500 Yongchuan lobster sauce 400 tofu 400 rock sugar 50 garlic cloves 500 old ginger slices 500 fermented grains 500 oyster sauce 750 salad oil 25kg.
Manufacturing method: 1. Pulverize material A into grains of rice grain size with a pulverizer.
2. The galangal in material B is not easy to break, so it needs to be soaked in clear water for 5 hours alone, and then cut into rice grains with a knife. The rest material B is crushed into particles by a crusher, soaked in clear water for more than 2 hours, and then washed and drained for later use. Material B is soaked in clear water to remove the bitterness of some spices.
3. Put the crushed material A and the soaked material B together, stir them evenly, and then seal them for about 10 minute. Here, two kinds of broken spices are mixed together because they are only dry and wet. When the broken particles of class A spices absorb part of the water of class B spices, they are not easy to burn when frying. As for the sealed placement, it is to prevent the aroma from volatilizing.
4. Put the dried peppers in the C material into the boiling water pot 10 minute, then take them out and drain them, and then grind them into Bazin sea peppers with a meat grinder. The purpose of cooking here is to reduce the spicy taste and make the fried sauce rosy.
5. Burn a stainless steel barrel (or a large wok) on the fire, scoop a spoonful of salad oil into the wok, then pour in all the salad oil and heat it to 30% to 40%, then add pepper and Pixian watercress, stir fry on low heat until the water in the wok is almost dry (about one hour), add rock sugar and evenly stirred spice particles, stir fry for about half an hour, and then add beans.
Dry pan is one of the methods of making Sichuan cuisine. Spicy, delicious and enjoyable. There are many kinds of dry pots, including shrimp and chicken, which are very delicious. It is very important to make the bottom material of the dry pot. The base material is made of bean paste, hot sauce, Bazin pepper, etc. The main thing is to master the proportion.
I believe many people like to eat griddle, which is spicy and delicious. Dry pots are very popular in Hunan, Hubei, Chongqing and other regions. There are many kinds of dry pots, such as dry pot fat sausage, dry pot chicken, dry pot shrimp, dry pot ribs and so on. , are very delicious. I also like to eat griddle. The bottom material is very important if the dry pot wants to be delicious. The bottom material is the soul of the griddle. Next,
1. Dryer formula 1. Ingredients: rapeseed oil 10 kg, bean paste 160 g, gypsophila paniculata 500 g, persimmon pepper 30 g, Vitex negundo 800 g, star anise 20 g, cinnamon 12 g, fennel 30 g, white button 23 g, licorice 650 g, tsaoko/kloc.
2. Select and clean Erjingtiao, bell pepper and gypsophila paniculata, add water to the pot, add pepper when the water boils, and cook for about 10 minutes. Take out the pepper and drain it, and put it into a cooking machine for later use.
3. Wash and cut the onion, slice the ginger, wash and cut the onion into small pieces, wash and cut the parsley, wash and cut the celery, put the seasoning in a basin, soak it in warm water for ten minutes, remove the odor and impurities, and wash it after soaking.
4. Put the oil in the pan. When the oil is hot, add spices, onions, ginger, parsley, celery and onions, and fry them on low heat, constantly stirring to prevent frying. Stir-fry until dry, remove the residue, add pepper and bean paste, and stir well.
5. stir fry on low heat. Stir-fry for about 40 minutes, dry the water and stir-fry for fragrance. When the time is up, add Jiang Mo and minced garlic and continue to stir fry for 10 minute. After the time is up, add the right amount of fermented soybean, spicy sauce, thirteen spices, seafood sauce and sweet noodle sauce, stir fry evenly, and the dry pot sauce will be ready.
Second, dry pot ribs method 1, prepare ingredients: ribs, dry pot sauce, rock sugar, soy sauce, yellow wine, ginger slices, onions, pepper,
2. Wash the ribs, chop them into small pieces, soak them in clear water for half an hour, then put them in a pot with cold water, add rice wine and ginger slices, boil them over high fire, skim off the floating foam, blanch them and rinse them off.
3. Add water to the pressure cooker, add ribs, add rock sugar, soy sauce, yellow wine, ginger slices and onion segments, cover and press for eight minutes. Time is up, take out the ribs and drain them for later use. Add oil to the pot. When the oil is hot, add the ribs and fry them on medium and small fire.
4. Stir-fry the ribs until the skin is brown, take them out, leave the bottom oil in the pot, add pepper, dried pepper and dry pot sauce, stir fry evenly, add ribs, stir fry evenly, add chicken essence and monosodium glutamate, spread shredded onion on a low pot, add ribs, sprinkle with white sesame seeds, coriander and chopped green onion, and serve.
Summary: The griddle is ready, spicy and delicious. If the dry pot wants to be delicious, it mainly depends on the bottom material. The main ingredients are ready, no matter what dry pot is delicious. The formula of the dry pot sauce is on it. As long as you have a good grasp of the proportion, anyone who likes to eat griddle can try it.
Hello, I'm chef Yin, and I'm interested in spreading the topic of catering technology. I'm glad to answer this question for you.
What is a frying pan?
Dry pot dishes come from the people and have a strong rural flavor. They are characterized by dry fragrance, moist, spicy and delicious, and strong flavor. There are also complex tastes of spicy, pure spicy, spicy, hot and sour, and homely. The main raw materials are tough, crisp and tender animals such as chicken, duck, rabbit, cow, sheep, frog and shrimp, with a crisp and tender taste.
Dry pot is a kind of delicious food that tastes dry and fragrant after being cooked without soup. It is eaten directly in the pot. After years of development, there are two kinds of dry pots, one is dry-fragrant without soup, and the other is dry-fragrant with a little soup, of which the former is the most popular among diners.
The key to making a dry pot is to prepare the sauce. Each chef has a different understanding of the dishes, and the proportion of sauces is similar, so it doesn't mean whose sauce is good and whose sauce is bad, but also depends on the requirements of the dishes and local customs.
Next, I will share with you the dry pot formula that has been used for more than ten years. I hope I can help people in need. You can ask me if you don't understand. I'm happy to help you.
Method for making griddle sauce
1. Pour 50 kilograms of rapeseed oil into the pot and burn it until it smokes. Stir-fry chopped green onion, ginger slices, onion and coriander in a pot until golden brown and tasty. Take out, add ginger and garlic 1 kg, stir-fry until fragrant, add Pixian bean paste 15 kg, and stir-fry slowly for 20 minutes.
Soaking pepper and spice powder with white wine in advance will help to keep the fragrance better and achieve the effect.
2. Prepare a large pot, put 1 bottle of tomato sauce, 1 bottle of seafood sauce, half a catty of Thai Chili sauce, a bottle of Laoganma and 1/3 bottles of peanut butter, and add 4 spoonfuls of bean paste fried above and mix well.
3. Take out the oil of the fried base material as the special oil for the dry pot. The remaining sauce is used as dry pot sauce. Every time it is used, it can be prepared according to the above ratio.
Formula of spice powder:
30 grams of star anise, 30 grams of cinnamon, 40 grams of fragrant leaves, 20 grams of clove, 20 grams of cardamom, 20 grams of angelica dahurica, 30 grams of Amomum tsaoko, 20 grams of dried tangerine peel, 0/5 grams of Senecio scandens, 40 grams of fennel, 2 Siraitia grosvenorii, 0/5 grams of galangal/kloc, 30 grams of citronella, 5 grams of angelica sinensis and codonopsis pilosula.
Griddle belongs to a branch of Sichuan cuisine. I have a dry pot recipe. I don't know which one you want Braised finless porpoise fish, dry pot ribs, griddle chicken, griddle bullfrog, griddle chicken offal, griddle spicy shrimp, griddle fat sausage, griddle small yellow croaker, griddle beef and so on. Because of the uniqueness of each dish, the product standard and formula of each dry pot are different.