Proportion of perfume and water:
2kg of water, 3g of star anise, 3g of cinnamon, 1 g of fragrant leaves, 3g of fennel, 1 g of fragrant fruits, 5g of pepper, 1 g of tsaoko, 3g of dried tangerine peel, 1 g of nutmeg, 1 g of galangal,/kloc.
It is made into feed water. 20g of salt, 5g of monosodium glutamate, chicken essence and white sugar are added to one catty of feed water, and a little vinegar is added to soy sauce to make the color black and red.
Mixed seasoning configuration:
Good soy sauce10g, balsamic vinegar 4g, pepper 0g, monosodium glutamate 0g, chicken essence 0g, sesame sauce15g ~/kloc-0g.
5g of sesame oil, 4g of red, white and diced radish, 5g of chives,
Top Ten Seasonings in Reagan Noodles
First, shallots.
The first one is onion! Don't underestimate this thing. Authentic Reagan noodles attach great importance to the production of onions. You can't just wash them dry before cutting them. You should soak them in salt water for five to ten minutes. First, they should be disinfected. Secondly, because the onion soaked in salt water is very brittle, it can be sold the next day. They can also be green in color and crisp in taste!
Second, pickled diced carrots.
The second one is carrot! Cut into strips, don't drain the water, marinate with soy sauce, salt, allspice powder and pepper for four to five days, then squeeze out the water with gauze and cut into cubes for later use. Now many Reagan noodles are replaced by white radish, which has preservatives and pigments. This is not delicious!
Thirdly, preparation of soy sauce.
Three soy sauces and one soy sauce, ready to use! The present soy sauce is not as delicious as the previous soy sauce. In the past, soy sauce was made of soybean germ oil, which was yellow. Now soy sauce will be colored with caramel, and its taste is not as mellow as before.
Fourth, balsamic vinegar
You must use balsamic vinegar! I think my father used this. I don't know, but it's delicious! How to choose balsamic vinegar Just shake the bottle, if there are bubbles, it is good balsamic vinegar, just like wine.
Five, Chili oil!
The proportion of red oil spice: 5g of Amomum tsaoko, 2g of Amomum villosum, 4g of Amomum villosum, 3g of Bibo, 4g of clove, 5g of Amomum villosum, 2g of Angelica dahurica 1 g, 2g of fragrant fruit, 2g of Alpinia officinarum, 4g of fennel, 4g of nutmeg and 0g of licorice 1 g..
The practice of red oil
Put 0.5 kg of oil into the pot and turn off the fire until it smokes. Then pour it into a mixture of 30 grams of Chili powder and 5 grams of spice powder mixed with a small amount of sesame seeds.
Sixth, it must be white pepper! Chicken essence, sugar and sesame oil!
Make sesame sauce. Take 500 grams of the best sesame oil, put it in a wok, heat it to 1 10℃- 120℃ with low fire, pour it into 500 grams of self-made white sesame paste (while stirring), and stir evenly.
Seven, sesame sauce
Make sesame sauce. Take 500 grams of the best sesame oil, put it in a wok, heat it to 1 10℃- 120℃ with low fire, pour it into 500 grams of self-made white sesame paste (while stirring), and stir evenly.
Solve doubts:
1. How is the self-grinding white sesame paste made?
The production method is the same as ordinary white sesame paste, except that we all invite people to make it, without preservatives and other additives.
2. Now Reagan noodles are made with black sesame sauce. How is black sesame paste made?
Traditionally, Reagan noodles are made with white sesame sauce, and few people make Reagan noodles with black sesame sauce, but the method of making black sesame sauce is the same as that of white sesame sauce. At present, Cai, a century-old brand in Wuhan, has introduced a bottled black sesame sauce. You can buy some to try.
Production technology of Reagan noodles:
1. Make noodles. Mix 500 grams of high-gluten flour with 5 grams of salt, 10 grams of edible alkali and 200 grams of cold water to form dough, press it into dough with a dough press, and make noodles with a noodle machine.
Do you need to add so much edible alkali to make noodles?
Regan Noodles' noodles are alkaline noodles, because the noodles will be cooked twice in the later stage, so the alkaline taste will be gradually removed during cooking, so you don't have to worry about this.
Step 2 brush your face:
Dust the noodles with a big pot fire, 2 kg each time, add raw water after boiling, and turn them up and down with long chopsticks.
Prevent noodles from caking. Cover and cook again until the noodles have a transparent texture, that is, after eight ripens. Drain the raw water quickly, spread it on the chopping board, blow the noodles with an electric fan, and then brush a thin layer of rapeseed oil on the noodles with a brush.
3. Hot noodles:
After the water boils, soak the noodles in boiling water for several times with a strainer, boil them and put them into a bowl quickly.
4. seasoning.
Cook a portion of noodles (about 200g) in a pot, take it out and put it in a bowl, add 50g of spice water and mix well, then add10g of diced carrots, 3g of sesame oil, 3g of chopped green onion and monosodium glutamate, 0g of black pepper, 5g of soy sauce and appropriate amount of Chili oil (according to taste), and finally pour in 30g of prepared sesame sauce and mix well.
Do you need to add so much edible alkali to make noodles?
Regan Noodles' noodles are alkaline noodles, because the noodles will be cooked twice in the later stage, so the alkaline taste will be gradually removed during cooking, so you don't have to worry about this.
② Henan hot soup
Contact information: fresh clear soup136g, sticky spicy soup 2g, gluten water 38g, sauce beef 65g, soaked vermicelli 78g, cooked gluten 5g.
Raw materials:
Soak 1 chicken rack, 4 sheep bones and 6 beef bones in a boiling water pot, thoroughly wash them, put them in a stainless steel soup bucket, add 4 kilograms of water, simmer for 4 hours with low fire, remove floating foam, filter impurities, and keep fresh broth for later use.
Preparation of gluten water:
Mix the flour into a thick paste and stir it with chopsticks. Stir in one direction for 3 minutes every 20 minutes. After stirring for three times, the dough will be stronger. Put it in a pot with 2 kg of water, gently squeeze the dough by hand until it becomes gluten, then put it in a bowl and let it stand with water. The water washed with gluten is gluten water. Attention should be paid here: the noodles washed with gluten should be soft and firm, so as to wash the gluten well.
Proportion of Chili sauce soup (spice powder):
4.5 kg of Zanthoxylum bungeanum, 3 kg of star anise, 3 kg of fennel, 2 kg of dried ginger, 2 kg of black pepper, 1 kg of white pepper 1 kg, 1 kg of cinnamon 1 kg, 0.8 kg of Amomum tsaoko (in winter 1 kg), 0.8 kg of clove, 0.7 kg of Yuguo (in winter) and 0.7 kg of clove.
Production method:
(1) diced beef with sauce; Cutting the soaked vermicelli into sections; Cut the cooked gluten into strips;
(2) Abalone larvae are slaughtered and washed, cooked with broth and Jiang Shui, and then cut into four small pieces for later use.
(3) When the pot fires, add150g clear soup to boil, put the sauce beef, soaked vermicelli, cooked gluten, abalone and boiled peanuts into the pot to boil, then add salt, monosodium glutamate, pepper, sticky soup and chicken essence to taste, evenly add gluten water to boil, and sprinkle chopped green onion and garlic slices when taking out of the pot.
Note: When thickening, stir the soup pot with a spoon to thicken the surface evenly.
③ Oil halogen formula
First, the formula of brine oil
Vegetable oil10kg, pepper1500g, onion 500g, ginger 250g, onion 200g, celery 250g, star anise 30g, kaempferia kaempferia10g, fragrant leaves 8g, fennel15g.
Second, make bittern oil.
1, mince onion, ginger and celery, and mince onion for later use.
2. Heat the vegetable oil to 90% heat, add onion, ginger, onion and celery in turn and fry until golden brown, then remove the residue. When the oil temperature drops to 50% to 60%, scoop the hot oil into a stainless steel barrel filled with Ciba pepper and stir it evenly. After two or three days, take the Zanba pepper out of the barrel, which is a semi-finished product of the bittern oil.
3. Boil the remaining spices in a boiling water pot for about 6 minutes, then take them out and drain them. When the semi-finished bittern oil is put into a pot and burned to 40% heat, the cooked spices are added, the fragrance is slowly extracted with low fire, and then the semi-finished bittern oil is soaked for 2 days, and the residue of the spices is removed to obtain the bittern oil.
Third, pot-stewed dishes
Shredded beef
Soak beef in boiling water, wash it, then marinate it in a Sichuan-style pot until it is nearly done, take it out, drain it, let it cool, then marinate it in prepared bittern oil slowly with low fire until the beef is completely done, then take it out and tear it into filaments by hand, and soak it in cold bittern oil.
Canned chicken feet
Soak the chicken feet in a boiling water pot, then take them out, and then marinate them in a Sichuan-style brine pot until they are nearly ripe. Take them out, air-cool, marinate them in brine oil, and finally soak them in cold brine oil.
Fourth, the characteristics of oil and salt water
This kind of oil-marinated dish has the characteristics of bright red color, rich five flavors, full spicy taste, and is not easy to change color, and it lasts longer than ordinary marinated dishes.
V. Key technologies
1. When making marinated oil, the purpose of adding vegetable raw materials such as onion, ginger, onion and celery is to blend the fragrance of these raw materials into the marinated oil, but don't pour them all into the oil pan at one time, otherwise the vegetable oil will roll violently outward due to the pouring of these raw materials with high water content.
2, Dazhou people like spicy, closer to the taste of Chongqing, so when making oil brine, add dried pepper made of Bazin pepper.
3. Bazin pepper should be spicy, and the ratio of vegetable oil to Bazin pepper must be mastered. Too much Zanba pepper will be refined into red oil, and too little bittern oil will not be red and bright, and it also lacks spicy taste.
Description:
I think this method of bittern before oil is more convenient and practical than simple bittern. In addition, the Sichuan-style brine used in the brine process is no different from the brine we usually use, except that each chef has his own formula. I added more dried Chili festival to my Sichuan-style brine to increase its spicy taste.
In some hot pot restaurants in Sichuan, there is a marinating method called "oil brine". Oil brine is not completely used to marinate dishes, but on the basis of traditional Sichuan brine, it draws lessons from some modulation methods of hot pot brine, and increases the amount of oil in brine (oil accounts for about 30 ~ 5o% of the total brine), creating a new marinating method. Oil bittern is mainly suitable for raw material bittern with small volume and crisp taste.
As we all know, the function of water in brine is to dissolve seasonings such as refined salt, soy sauce, monosodium glutamate, chicken essence and sugar color, and it also has another function: it is used as a heat transfer medium for cooking raw materials. However, the pungent components in some spices added in salt water are mostly fat-soluble substances, which means that it is difficult to dissolve in water. If we increase the amount of oil in the brine, the aromatic substances in these spices will be fully dissolved, making the brine more fragrant. In addition, due to the increase of oil content in brine, a thick oil layer can be formed on the surface of brine, which makes the heat of brine difficult to dissipate and the boiling point rises. This also makes the marinated raw materials more mature and the dishes more tender and crisp.
The dishes made by oil method have the characteristics of bright red color, rich fragrance, tender and oily, and the cooking time of oil and brine method is short, so it is difficult to sell now, so this method has been adopted by many restaurants at present. Below, the author makes a brief introduction on the method of oil brine for your reference.
Raw materials:
Dry Chili100g, Zanthoxylum bungeanum10g, ginger 50g, scallion100g, star anise 30g, Anemarrhena asphodeloides10g, cinnamon10g, fennel10g, etc.
Method:
1, stem and seed of dried pepper are removed and cut into sections; Wash and break ginger; Clean scallion, and selectively cutting into section; The tsaoko is broken and seeded; Then put star anise, cinnamon, tsaoko, clove, Amomum villosum, lawn mower and so on. Put it into a basin, soak it in clear water for about 10 hour, take it out and drain it; Stir-fry rock sugar in a pot until brown; Pour the fresh soup into the pot and boil it for later use.
2. Put the wok on low heat, inject1000g mixed oil and heat it to 20% to 30%. Put the soaked spices, fennel, kaempferia kaempferia and cardamom into a wok and soak for about 30 minutes. After the fragrance comes out, pick up the wok and pour it into the boiling pot.
3. Re-ignite the clean pot, inject the remaining mixed oil and burn it to 40% to 50% heat. First, add ginger and onion and stir-fry until fragrant, then add dried chili festival and chili, and stir-fry with low fire until the oil turns red and bright. When it is spicy, take the pot and pour it into the pot.
4. Add refined salt, soy sauce, chicken essence and sugar color into the pot, and keep the marinade in the pot boiling without steaming with a small fire, so that it is limited for 4 hours, that is, it becomes oil brine.
Matters needing attention in preparing oily brine:
L, before modulation, all kinds of large spices should be soaked in water to remove some bitterness in the spices and some bad pigments contained in the spices themselves, so as to ensure the fresh taste and positive color of the oil, halogen and halogen. In addition, because the fragrance of Amomum tsao-ko is mostly in its shell, its seeds can be removed before use.
2. Spices and dried peppers should be fried separately. The reasons are as follows: when frying spices, only low oil temperature can be used (to make its spicy components slowly dissolve out) to achieve the ideal effect; When frying dried peppers, use a slightly higher oil temperature, because this will make the oil marinate red and spicy.
3. The choice of oil should be half cooked vegetable oil and half refined oil, because cooked vegetable oil is dark in color but has strong adhesion; On the other hand, refined oil is light in color and weak in adhesion. Therefore, the combination of the two can complement each other, so that the color and adhesion of oil and salt water can achieve the best effect.
4. Avoid using animal fat when preparing oily brine. After the animal oil is slightly cooled, it will condense on the surface of the finished product, which will affect the appearance of the finished dish, and it is also prone to oxidative rancidity of the oil, which will lead to the deterioration of the gravy and the taste.
5. When preparing, it is best to add less soy sauce instead of more soy sauce, because adding soy sauce only plays an auxiliary role in color matching, and adding more soy sauce will make the marinade black, which will eventually affect the quality of the marinade.
Here, Jinke Bian Xiao will introduce the relevant precautions for cooking dishes with oil and halogen as follows:
1. Oil brine is mainly used for curing raw materials such as duck tongue, chicken loin, loin-less, quail, duck heart, wing tip, duck feet, etc. It is forbidden to cure raw materials such as pig's trotters, beef, tripe and pork intestines with high oil content and strong fishy smell. Because the fishy smell and grease of these raw materials are difficult to remove and separate once they are mixed into the braised pork, this will affect the quality of braised pork and ultimately affect the flavor characteristics of braised pork.
2. When curing dishes, it is best to cover a large piece of gauze on the pot and tie the edge of the gauze on the pot ear to form a net bag in the pot. When the marinated raw materials are put in, the gauze will naturally fall and be submerged in the marinade, so that the marinated raw materials will not stick to the bottom of the pot and will not be mixed with spices, so that you don't have to worry about cooking the pot and it is convenient for fishing.
3, using oil brine method, generally cooking time is faster, so don't marinate too many raw materials at one time, and it is appropriate to marinate about 3000 grams of raw materials per pot. Moreover, it is best to sell the brine now to ensure the freshness and tenderness of the finished dishes.
4. After the dishes are marinated, they should be taken out of the marinating pot in time. If you can't sell it immediately after taking it out, you can soak it in brine oil and take it out when selling it. This will help to keep the dishes fresh and fragrant, and at the same time, it can prevent the dishes from becoming discolored, hard and tough due to long-term storage.
5. The storage method of oil and salt water is basically the same as that of salt water, so I won't repeat it here. However, it should be noted that when changing spices for oil-cured meat juice, all spice residues should be filtered with gauze, and then fresh spices should be fried with mixed oil, dried pepper and pepper. Finally, add a proper amount of fresh soup and seasoning.
④ Chongqing Xiao noodles
Seasoning technology 1 oil pepper
To make Chongqing noodles, we must first refine the oil pepper, which is the most important step to make a bowl of Chongqing noodles. Three details should be paid attention to when making this oil pepper: one is to choose the right pepper, the other is to match the spices reasonably, and the third is to master the accurate production method of oil pepper.
Let me introduce you to the production technology of oil pepper:
Step 1 Treat pepper. 750g of Ganer Jiangjin Pepper in Sichuan and 750g of Ganchaotian Pepper in Guizhou are evenly mixed, steamed in a steamer for 10 minute, and then taken out to cool. The pepper in Erjin Bar is moderately spicy, but its color is red and bright, and its fragrance is very rich. Pepper is mainly used to increase the spicy taste of Chili oil.
Step 2: Processing the powder. Take cardamom, tsaoko, Amomum villosum, fragrant fruit, licorice, hay, Gan Song and dried tangerine peel 5g each, Kaempferia Kaempferia 8g each, fennel 2g and citronella 2g each, clove and nutmeg 65,438+05g each, mix them evenly, crush them into powder with a pulverizer, and add 50g of Cumin powder and half a box of Wang Shouyi thirteen incense.
Step 3: Treat white sesame seeds. 500 grams of white sesame seeds are put into salad oil which has been burned to 60% heat in batches, and then soaked in low fire until the color is golden, and then the oil is removed.
Step 4: Treat the oil pepper.
1. Heat a large wok, add 500 grams of pure rapeseed oil and steamed peppers, stir-fry over low heat until the pepper skin becomes brittle, pick up a piece of pepper, gently pinch it with your fingers, and take it out when the pepper is broken. Picking peppers is the key to processing. Take out a layer of pepper and put it in a pot, sprinkle with a layer of spiced powder, sprinkle all the fried sesame seeds, and put the three raw materials into a meat grinder for crushing.
2. Start another pot, add 2,500 grams of pure rapeseed oil, add 250 grams of onion rice and stir-fry until it is 30% to 40% hot, take out onion rice, add 500 grams of garlic rice and stir-fry until it is light yellow, add onion rice for the second time, continue to stir-fry until garlic and onion turn golden, add the processed chopped pepper, simmer for 15 minutes, and turn off the fire and cool.
Seasoning Technology 2 Self-adjusting Soy Sauce
Just like making hot and sour powder, we use homemade soy sauce to make small noodles. This kind of soy sauce is made of a variety of seasonings, so it has a strong taste and is better than ordinary bottled soy sauce.
The specific boiling method: take ordinary soybean soy sauce and cook it continuously:13kg, clear soup 623g, shallots 86g, boil it on high fire for 57min, then simmer it on low fire for 85min, and filter the residue.
Tip: Depending on different regions, you can also add a little spice when you try. The proportion of spices is very simple: 5 grams of star anise, kaempferia kaempferia, cinnamon, cardamom and cardamom, 2 grams of fragrant leaves and fennel are wrapped in gauze, simmered thoroughly in boiling water, taken out and dried, and boiled in a pot with soy sauce. Take out the spice bag after cooking.
Seasoning technology 3 seasoning source
There are many seasonings that need to be matched to make small noodles, such as pepper powder, spicy shredded mustard tuber, vinegar and so on. Although they are all common seasonings, there are certain requirements for their sources and initial processing methods. The sources and processing methods of seasoning are listed here.
Seasoning technology 4 seasoning ratio
With the choice of seasonings, it is necessary to master their collocation ratio. Because the diners in each region have different tastes, the amount of noodles used per serving is also different. Here is a set of reference ratios: hspace=0 seasoning technology 5 topping making.
Except for ...
In addition to spicy noodles, toppings of miscellaneous sauce noodles, pea noodles, beef noodles and fat sausage noodles need to be made in advance. Let us share with you how to make toppings.
Miscellaneous sauce topping
Practice: Put 50g salad oil into the pot, heat it to 50% heat, add 30g Jiang Mo and minced garlic, stir-fry until fragrant, add 5kg pork belly diced (fat three thin seven), cook 30g yellow rice wine, stir-fry until oil comes out, and add 50g sweet noodle sauce, 75g Pixian bean paste and soy sauce.
Beef topping
working methods
1, 5 kg of beef is washed, washed with clear water to remove blood, cut into chunks weighing about 500g, put into a cold water pot, add 50g of onion and 50g of ginger slices, boil cooking wine with100g of high fire, take it out, shower and cut into 2cm square chunks.
2. Put100g rapeseed oil into the pot, add 250g white sugar, stir-fry until brown, and add150g water to boil.
3. Add 1 kg butter and 2.5 kg rapeseed oil to another pot. When it is heated to 40%, add150g Pixian bean paste and stir-fry until the bean paste is crisp. Add150g beef, dried pepper (which can be adjusted according to the appetite of customers) and 50g pepper. Add spice bags (50g of cinnamon bark, 50g of star anise and 50g of Amomum villosum, 50g of licorice, fragrant leaves, fennel, Amomum tsaoko, kaempferia galanga10g, 20g of dried hawthorn, 5g of clove and 0g of fragrant fruit15g), stir-fry evenly, and pour in pre-treated sugar water and bone soup (without beef) to boil.
Fat sausage topping
working methods
1, 5 kg fat sausage, add flour and white vinegar, rub inside and outside, rinse clean, put into a cold water pot, add 50 g onion and 50 g ginger, boil with 100 g cooking wine, take out, shower and cut into 2 cm long sections.
2. Put100g rapeseed oil into the pot, add 250g white sugar, stir-fry until brown, and add150g water to boil.
3. Add 2.5 kilograms of rapeseed oil to another pot, and when it is heated to 40%, add 150 grams of Pixian bean paste, 500 grams of beaten garlic seeds and 200 grams of ginger slices, stir-fry until the bean paste is crisp, add fat sausage, cook 50 grams of cooking wine, and add 150 grams of dried pepper. Add spice bags (50g of cinnamon bark, 50g of anise and 50g of Amomum villosum, 50g of licorice, fragrant leaves, fennel, tsaoko, kaempferia galanga10g, 20g of dried hawthorn, 5g of clove and 0g of fragrant fruit15g), stir-fry evenly, and pour in pre-treated sugar water and bone soup (excluding fat intestines) with high fire.
Wanzhajiaotou
Soak the dried peas in water to soften them, put them in an autoclave, add clean water and heat them to the upper atmosphere, and reduce the temperature to about 10 minute until the peas become soft and rotten but have a good shape.
It is suggested that peas mixed with toppings and miscellaneous sauce toppings should be used for seasoning before serving peas mixed with toppings, and the ratio of them is about 1: 1.
⑤ White brine, red brine and yellow brine in the three major brines.
Preparation of marinade is the first key to make marinade. The quality of marinade preparation will directly affect the color, taste and quality of marinade. According to the classification and characteristics of gravy, it can be generally divided into four categories: red gravy, yellow gravy, white gravy and others.
Lu Hong Laozhi
Red gravy refers to the addition of edible monascus rice as the raw material for color matching on the basis of spices and seasonings in yellow gravy, so as to enhance the brilliant red chroma of gravy and meet the color and sensory needs of finished vegetables. In practical application, it is often used to marinate "flavored pig's trotters, pig's tails, pig's elbows and beef", but nitrite should not be used when pickling raw materials.
Red marinade formula:
30g of star anise, 30g of cinnamon, 6g of dried tangerine peel100g, 6g of clove, 0g of kaempferia kaempferia15g, 0g of pepper15g, 20g of fennel, 30g of fragrant leaves, 0g of galangal15g, 6g of tsaoko, 20g of licorice, and 20g of fennel.
Production method:
1, tsaoko splits with a knife; Knock cinnamon into small pieces with the back of a knife; Cut licorice into thick slices; Scallion knotted; Ginger is loosened with a knife; Dried red pepper, cut into sections.
2. Put star anise, cinnamon, tangerine peel, clove, kaempferia kaempferia, pepper, fennel, fragrant leaves, Amomum tsaoko, galangal, licorice and dried red pepper into a spice bag, and tie the bag tightly.
3. Put the spice bag, onion, ginger, sliced sugar, Shaoxing wine, sugar color, Redmi, salt, peanut oil, monosodium glutamate and bone soup into the pot and mix well.
Braised old sauce
Yellow marinade formula:
Gardenia150g, geranium 80g, kaempferia kaempferia 50g, Zanthoxylum bungeanum 20g, Alpinia officinarum 40g, Amomum villosum 30g, fried garlic100g, fried fresh orange peel100g, Shaoxing wine 800g, cooked rapeseed oil 400g and oil curry 200g.
Production method:
1, Gardenia is split with a knife, celery is knotted, and ginger is loosened with a knife.
2. Put Gardenia, Cinnamomum cassia leaves, Kaempferia Kaempferia, Zanthoxylum bungeanum, Alpinia officinarum, Amomum villosum, fried garlic and fried fresh orange peel into a spice bag and tie them tightly.
3. Put the spice bag, celery knot, ginger, Satay sauce, yellow wine, hot rapeseed oil, oil curry, refined salt and bone soup into the bittern and mix well.
White deer sauce
White gravy refers to the use of traditional gravy to marinate fragrant raw materials, and at the same time, it is forbidden to add any colored toner, such as sugar, colored or faded spices, nitrite and so on, according to the color requirements of finished products. Ensuring the natural color of raw materials after pickling is common in practical applications such as salted duck, brine chicken and salted pigeon.
White gravy formula:
60g of star anise, 50g of fragrant leaves, 25g of angelica dahurica, 0/50g of shallot/kloc, 0/50g of ginger/kloc, 0/000g of water wine/kloc, 250g of salt, 0/50g of monosodium glutamate/kloc, and 0/2000 of bone soup.
Production method:
1, shallot; Ginger is loosened with a knife; Put Illicium verum, Kaempferia Kaempferiae, Zanthoxylum bungeanum, Fructus Amomi Rotundus, Pericarpium Citri Tangerinae, Cinnamomum cassia leaves and Radix Angelicae Dahuricae into a spice bag, and tie tightly.
2. Put the spice bag, onion, ginger, water wine, white soy sauce, refined salt, monosodium glutamate and bone soup into the pot and mix well.