Northeastern sticky hot spicy production technology
Base material production
Recipe:
Chinese spices (white buckle 3 grams, 3 grams of fruits of grass, cloves 1 gram, 1 gram of Sannai, 2 grams of sand nuts, 2 grams of cumin, 3 grams of fruits of incense, 3 grams of cinnamon, 2 grams of sticks, licorice 2 grams of licorice, 2 grams of rows of grass, 3 grams of the old buckle, 3 grams of pinyin pine, Wicker dial 2 grams of Chenpi 3 grams of citronella 3 grams), Pixian Douban sauce 500 grams, tempeh 200 grams, soy bean paste 500 grams, 200 grams of black bean paste. 3g of lemongrass, 3g of allspice, 3g of star anise, 2g of thyme, 2g of vanilla, 4g of cumin), 500g of Pixian bean paste, 200g of black beans, 250g of mace, 250g of peppercorns, 200g of pattypan chili pepper, 200g of rock sugar, 150g of white wine, 150g of ginger, 100g of scallions, 100g of garlic, 1500g of butter, 1000g of rapeseed oil, 500g of lard, 50g of lard stock 350g, 50g Ajinomoto, 30g Ethyl Maltol, 20g Hotpot Flavor Agent, 50g Monosodium Glutamate, 100g Chicken Essence.
Production process:
1, the pot is hot, open medium heat add butter, canola oil and lard, high heat, then add onion, ginger and garlic fried, leakage net out. Add peppercorns and mace and fry for 2 minutes, add edamame and spices and fry for about 5 minutes.
2, and then add the bean paste and Songba chili, open medium heat and stir fry for about 15 minutes, until the bean paste becomes dark red after adding pork bone broth and rock sugar, stir fry for about 10 minutes, add white wine and continue to stir fry until the water will be exhausted when the fire is turned off. Add the hot pot aroma agent, then add ethyl maltol, Ajinomoto, monosodium glutamate, chicken essence and mix well, cool completely and then seal with plastic wrap and let stand for 24 hours before use.
3, mix all the spices together, can not be broken, large spices can be shot a little smaller. Spices configured, put inside the base together, must be a small fire slowly and constantly stirring, stir frying the flavor of more than thirty minutes can be, can not be fried paste. Fried base 2 pounds, placed in 100 pounds of water to simmer a good soup inside, and then simmer for half an hour can cook spicy hot. Try to do when the soup can be reduced in proportion, with the rest of the base can be placed in the refrigerator inside the refrigerator to keep a spare.
Recipe: soup production
100 pounds of water, salt 500 grams, 200 grams of Huadiao wine, 300 grams of chicken essence, 200 grams of monosodium glutamate, 200 grams of rock sugar, 600 grams of powdered milk (ordinary powdered milk can be), 250 grams of pickled peppercorns, 80 grams of hot pepper, 100 grams of pepper, 3 pounds of butter, 2 pounds of the base, 2 chicken frames, 2 beef bones, 300 grams of green onions, 100 grams of ginger.
Production process:
1, beef bones washed and cracked, soaked in cold water for more than 40 minutes in advance, soup cans add 100 pounds of water over high heat to 45 degrees down into the powdered milk, stirring well.
2, and then into the mace, pepper, pepper, beef bones, butter, chicken rack on high heat to 90 degrees, add green onions, salt, ginger, Huadiao wine, rock sugar, monosodium glutamate, chicken essence, the base (available gauze bags) boil, continue to turn the state of simmering for about half an hour after the foam disappeared to continue to simmer on low heat for one and a half hours, and finally clean up the material residue with a secret leakage that is the completion of the production of broth.
Small material production
1, secret chili oil
Rapeseed oil 1 catty, 50 grams of crushed peanuts, 50 grams of Au Yanqi grease powder, a little salt, chili pepper 1 catty. Put the chili noodles into a stainless steel container, add crushed peanuts, Aoyanqi grease powder and salt and mix well, pour the oil into the pot and burn it to over 200 degrees, then spoon the oil into the top of the chili noodles, while pouring the oil and stirring the chili noodles, so that the chili noodles can be evenly heated.
2, secret sesame sauce
Buy back the sesame sauce, spoon into the bowl to add a little bit of soybean oil, oil should be in the process of mixing little by little, just a few will be very thick, and then add oil to continue to mix on the right, thinning the weight of 1 kg of sesame sauce after the addition of 12 grams of salt, monosodium glutamate 15 grams of chicken 15 grams of chicken, 30 grams of peanut crumbs, 10 grams of sesame oil can be mixed evenly.
3, secret pepper oil
40 grams of pepper, 16 grams of white sesame, pepper 16 grams, 600 grams of soybean oil, pepper and pepper into the crusher into powder, iron pot hot pour soybean oil, pepper powder, pepper powder and white sesame seeds at the same time poured into the frying pan, open a small fire simmering for 20 minutes or so, and finally poured into the ceramic bowl, the secret of pepper oil is done.
4, the bowl of auxiliary
Bowl of auxiliary recipe (100 bowls of dosage):
Garlic paste 1500 grams, 750 grams of chicken essence, sesame oil 500, 250 grams of monosodium glutamate, 20 grams of Ajinomoto, 20 grams of AAA powder, mixing well in a container. Add 30 grams of garlic paste sesame oil, 10 grams of sesame oil and 10 grams of vinegar per bowl. This ratio is recommended, depending on the guest's taste.
Prepare for the guests on the time, but also should be added to the personal taste of the small ingredients, oyster sauce 2 spoons, 2 spoons of sesame sauce, peanut butter 2 spoons, sugar 1 spoon. Put together and mix well, can be added appropriately, mainly to increase the flavor. In addition, the last must be in the bowl to add two spoons of base soup, must be added last, so that you can hot the flavor of the various spices.