One, small pot frying method recipe
Ingredients:
Butter 3 pounds Salad oil 2 pounds Pixian bean paste 1 catty 50 grams of white wine mash 20 grams of Ziba sea pepper 1,5 pounds of ginger 1 two garlic 1 two peppercorns 1.5 two tempeh 15 grams of Yibin crushed rice teeth 15 grams of sugar 1 two top grade chili pepper 2 two green onions 1 two 3 inch sections
Spice recipe:
Baikou 5g Cao Guo 5g Sannai 3-5g Clove 3-5g Saren 5g Xiang Guo 5g Cumin 5g Cinnamon 5g Glycyrrhiza glabra 5g Zhizi 5g Pai cao 5g Old Buckle 5g Gansong 5g Pericarp 5g Wicker 5g Lemongrass 5-8g Anise 5g Aromatic Leaf 5g Thousand Mile Cumin 5g Fennel 8g Vanilla 5g
Prior to stir-frying, the spices are cut into 2-inch long sections, soaked in warm water for about two hours.
Before frying, cut the spices into 2-inch sections, soak them in warm water for about 20 minutes, and soak the peppercorns.
Prepare two frying pans, one inside the (beans, scallions, ginger, mash, 25 grams of white wine, garlic, crushed rice and vegetables, black beans and rock sugar)***9 samples mixed well.
Another pot to add 3 pounds of butter simmering, and then add the salad oil to 7-8% heat, with a spoon to the oil and even the top of the beans, while dripping oil while stirring, so as not to scorch the beans. Stir the oil as it drips to avoid scorching the dal. Then put the beans on the fire with medium heat and simmer for about 10 minutes, the beans are almost dry when the water under the Zipa chili, switch to high-fire frying when the oil boils, switch to low-fire simmering, 15 minutes after the addition of white wine 25 grams of white wine or so, continue to stir frying until the water of each raw material is almost dry, plus soak up the spices continue to stir fry until the raw materials 9 dry under the soak up the peppercorns, stir frying 5-10 minutes can be.
Two, hanging soup
As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick," so in the hanging of the white soup must pay attention to raw materials to match, in order to ensure that the soup is fresh and flavorful.
The characteristics of the soup are: milky white color, positive taste, thicker consistency.
Old hen a mother of a duck pig bones 15 pounds of carp 4 pounds
(Carp soup must be wrapped in gauze)
Suspended soup
1 raw materials blanch to blanch through the 2 cold water to soak the raw materials for 1 hour to make the raw materials within the nutrients suspected to be solid, simmering out of the soup is fresh and flavorful.3 suspend the soup when adding ginger, onion, wine, pepper particles.4 Mixed with water at once, if the water is boiled dry, can only add boiling water to the soup pot, it is strictly prohibited to add cold water to the soup pot.5 diligent foam, in order to ensure that the soup is creamy. The soup should be simmered over high heat for a thick white soup, and over low heat for a clear soup. The most important thing is to be aware of.
Three, the right pot
Generally recommended to use 4:6 pot that is, 4 minutes of broth and 6 minutes of oil.
Raw materials for the pot: 50 grams of ginger granules 50 grams of garlic granules 50 grams of salt 15 grams of monosodium glutamate 50 grams of chicken essence 50 grams of pepper 5 grams of yellow wine 75 grams of sugar 15 grams of mash 10 grams of dried chili 40 grams of peppercorns 25 grams of old oil 5 jin of fresh broth 3 jin.
Remember: the flavor first, and then put the mother material. Pepper and dry chili pepper to the old oil and mother of the material put and then put.
Four, clear soup base
Recipe: 30 grams of chicken 30 grams of MSG 20 grams of salt 10 grams of pepper 15 grams of jujube 10 grams of goji berries 5 grams of garlic 10 grams of ginger (take the skin) 5 grams of chicken oil 50 grams of tomatoes 4 slices of mountain 20 grams of broth 4 pounds of lard 100 grams of lard
Remember: first to adjust the flavor, and then put the mother of all ingredients. Lard 100 grams
Specialties (sheep's blood mushrooms, bovine bacilli.
Put 20 grams of angelica and ginseng **** into the white soup pot base.
Specialty base production:
1 seafood ribs pot:
Small fine ribs 1 catty and a half, dried shiitake mushrooms 8, squid head 2 (with whiskers) 4 pieces of leaves, onion, ginger, garlic, cooking wine, seasonings, peppercorns.
Ribs cut, blanch hot water.
Put oil in the pot, when the oil is hot, add green onion, ginger and garlic, cooking wine, pepper, sesame leaves. Stir fry the flavor, put the ribs. Add wine, saute for about 3 minutes, add mushrooms and squid. Add enough water. Pressure cook for 15 minutes. Add sesame oil and monosodium glutamate to make the base of the pot, and shabu-shabu the fatty beef to call it a masterpiece.
2. Spicy beef base.
One can of Sriracha, one and a half cups of beef brisket, green onion, ginger, garlic, cooking wine, seasoning, peppercorns, licorice and cloves.
Brisket cut into small pieces blanch hot water. Put the oil in the pot, when the oil is hot, put onion, ginger and garlic, dashi, peppercorns, sesame leaves into the beef south, cooking wine, stir fry for about 3 minutes. Then put Lao Ganma chili sauce. (according to personal preference). Soy sauce a little a lot of water. Pressure cooker for 20 minutes. Cooked into the garlic cloves or minced green garlic.