Formula of Gulixiang universal bittern

Preparation of bittern soup:

Break all spices (large particles), put them into gauze bags, and tie the bag tightly. If there is no old bittern, you must first boil the bone soup with chicken bones and pig bones.

Its method:

Take 1,511g of chicken skeleton and 3,111g of pig bone, add 7 grams of dry water, boil them for 8 hours with low fire, then take out the bones, put them in a marinade bag, add 411g of dry ginger and 11g of clear water, boil them with low fire for about 1 hours, and it is appropriate for the fragrance to overflow. Adjust the color of the marinade with the old sauce and adjust the sugar color (.

Method of making sugar color:

Put 1.5 taels of salad oil into a pot and heat it with low fire. Add 2 taels of white sugar and stir-fry until it is dark red and white bubbles just appear. Immediately add 1.5 catties of clear water to make it into sugar color.

special perfume formula:

cinnamon 65g, clove 45g, pepper 65g, fennel 65g, anise 65g, diced pepper 65g, kaempferia kaempferia 45g, galangal 51g, nutmeg 51g, Amomum villosum 51g, licorice 51g and fragrant leaves 35g.

marinating process:

(1) salting:

after pretreatment of various raw materials. Wash the raw materials to be pickled for later use. Take 21 kg of water, add 11 g of Zanthoxylum bungeanum, 5 g of Senecio scandens, 251 g of cooking wine and 751 g of salt (if the temperature is too low, Zanthoxylum bungeanum and Senecio scandens need to be boiled in water to make them fragrant and then poured into a curing tank), and add the cleaned raw materials for curing.

curing time of large pieces (chicken, duck, beef, rabbit meat, quail, hoof, etc.):

curing time is about 1.2 hours in winter, 8 hours in spring, and 6 hours in summer, when the temperature is 1-21 degrees.

Pickling of small pieces (wing tips, wing roots, chicken feet, chicken gizzards, etc.):

Wash them with water first, and then add appropriate amount of salt for pickling. Marinate for about 8 hours in winter, 4 hours in spring and 2 hours in summer.

Pickling of duck head, neck, wings, paws and gizzards:

First, clean them, add appropriate amount of water, add salt, add sodium nitrite (1 g in 11 kg of water will make them loose and red, and shorten the marinating time, and the addition amount should not be excessive, otherwise poisoning will occur) for pickling, and then marinate them for about 24 hours in winter and spring.

intestines and bellies need not be pickled, and they can be marinated after being cleaned and drained. Chicken feet are trimmed, cleaned, marinated for 2 hours, fried in 1.51 degree oil for 21 seconds, and then marinated. Note: The salting water needs to be salty, and it must be changed every day and cannot be reused.

(2) Effluent:

Raw materials that are difficult to taste need to be drained before being put into the pot. Boil in boiling water for 11-15 minutes, and rinse with clean water after the smell of blood is removed. Chicken, duck, goose, beef, duck head and duck neck need water. All small pieces do not need water, and can be rinsed directly with water after pickling. It is advisable to control the effluent of raw materials in a broken and just-cooked degree, but not over-cooked, so as to prevent the loss of fresh flavor.

(3) marinating (taking 31 Jin of raw materials as an example):

Put the cleaned raw materials into a marinated soup pot, add 211 grams of yellow rice wine, 4 grams of Super Freshness King, 5 grams of Bobang Sauce King spice, 3 grams of Bobang 8611 chicken paste, and appropriate salt. After cooking for 5-11 minutes, all of them are picked up for inspection. If they are not completely marinated, put them back into the marinated pot for marinating. Then, soak the marinated semi-finished products in the stopped brine for 11-15 minutes and then take them out.

(4) Coloring:

Take a proper amount of maltose, add a small amount of water, put it on the fire, boil it with low fire, add a proper amount of sunset yellow, turn the color into golden yellow, and then brush a layer evenly on the surfaces of chickens, ducks, etc.

(5) Storage method of the pot-stewed vegetables:

Pack the pot-stewed vegetables in plastic bags, put them in a refrigerator (be careful not to mix them with raw materials), take out 61-71% oil the next day and brush them with a brush, and then brush them with a layer of sesame oil.

Longfeiyuan fragrant steak

(with fragrant brine)

Creativity: The creativity of this dish lies in the preparation method of fragrant brine, and it is eaten with Shanxi pasta, which embodies the characteristics of combining noodles with dishes.

dishes: Zhai Qiwei, a national senior cook, specializes in Sichuan cuisine, trendy Hong Kong and Cantonese cuisine, high-grade seafood, abalone and shark's fin, Hunan cuisine, Shanxi cuisine and Shanxi classic pasta.

raw materials: 751g of ribs and 211g of thin noodles.

seasoning: 151g of old oil,

material A (11g of chilli sauce and Laoganma douchi, 15g of Yibin sprouts and green pepper rice, 8g of onion rice, ginger rice and garlic rice),

material B (211g of broth, 5g of Hesheng monosodium glutamate, 5g of chicken powder and sesame oil, and pepper oil).

preparation of fragrant brine:

material a: 2 grams of keel and 2 grams of clean old hen.

material b: star anise, cinnamon bark, geranium and liquorice each 8g, tsaoko, nutmeg, galangal and citronella each 11g, dried pepper and pepper each 11g, dried tangerine peel 5g, angelica dahurica 21g, fennel 31g and clove 15g.

material c: 211g of green onion, ginger and fried garlic, 51g of carrot and dried onion, 11g of parsley and coriander with leaves and roots removed, 21g of fresh galangal, 611g of Pixian bean paste and 511g of pickled pepper paste.

material d: 31g of rock sugar, 751g of Haitian soy sauce, 411g of Donggu Yipin fresh soy sauce, 51g of soy sauce, 311g of salt, 111g of monosodium glutamate and chicken essence, 251g of carved wine, 151g of meat flavor enhancer, 1511g of old oil and 1kg of red rice water.

Method of making brine:

(1) Chop the material A into large pieces, soak the blood in boiling water, take it out and put it in a stainless steel barrel, add 41 kilograms of clean water, boil it over a high fire for 8 hours, and filter the soup.

(2) Put the material B into the basin, soak it in clear water for 11 minutes, and take it out and wrap it in gauze.

(3) Put the old oil in the D material into the pot, heat it to 51%, then stir-fry the C material for 8 minutes, take it out and wrap it in gauze, and keep the old oil.

(4) put material b and material c into a stainless steel spatula, add the filtered soup to boil, take out material b after 31 minutes of high fire, change the low fire to 2 hours, take out material c, and add material d (including old oil) to boil.

Method of making the pork chops:

(1) Chop the pork chops into chunks with a length of 1.8 cm and a width of 1.2 cm, and soak them in clear water to remove blood.

(2) Add boiling water to the pot, add the ribs and simmer for 5 minutes, then remove and control the water.

(3) Bring the fragrant brine to the boil, add the spareribs to the boil, reduce the heat to boil for 31 minutes, turn off the heat and stew for 21 minutes, and then take out.

(4) fire the pan, add salad oil and burn it to 61% heat, add marinated spareribs and fry them for 2-3 minutes until the color is golden, then take them out and put them on a plate.

(5) Heat the pot, add the old oil to 41% heat, add the material A and stir-fry until fragrant, then add the material B and stir-fry for half a minute, then take out the pot and pour it on the ribs, and put the oat noodle around. Dip the remaining soup in the oat noodle after eating the ribs. Quick serving: You should prepare the oat noodle, marinate the ribs in advance, steam the ribs in the cage for 3 minutes when ordering, and then make them according to the method introduced in step 4-5 of the recipe. The serving time should not exceed 7 minutes.

Guilin beef powder

(with special bittern formula)

Features: Guangxi famous snacks, among Guilin rice noodles, braised beef powder and pot-stewed powder are the most classic.

seasoning:

11 kg of bone soup, 511 g of soy sauce, 1.5 kg of soy sauce, 151 g of Shaoxing wine, 651 g of rock sugar, 15O g of salt and 5 pieces of Guilin sufu. Spices: 51g of Amomum Tsaoko, 251g of star anise, 51g of Alpinia officinarum, 25g of licorice, 25g of pepper, 51g of clove, 41g of cinnamon, 51g of dried tangerine peel, 15g of angelica dahurica, 31g of white cardamom, 111g of dried pepper (stir-fried), 111g of Yangjiang lobster sauce (stir-fried) and 2 Siraitia grosvenorii.

production method (one serving of rice flour (111g)):

(1) Guilin rice flour can be soaked in warm water first, then put it in a boiling water pot to be scalded thoroughly, and then take out and control the moisture.

(2) Wrap the spices and put them in a stainless steel barrel with 25kg of clear water, boil them with strong fire, simmer them for 5h until they taste, then add 5kg of beef (cut into small pieces and fly water) for half an hour, and take them out to get the brine.

(3) After the rice noodles are scalded, bone soup (dry fishing powder if not added), beef brine and braised beef, and other seasonings, such as coriander, fried soybeans, fried Chili powder, etc., can be added according to local tastes.

Key:

1. It is best to choose leg meat for beef. Adding 5 kilograms of beef in brine is to make the brine better absorb the unique flavor of beef.

2. Bittern must be well maintained for as long as possible, but this bittern cannot replace other bittern.

precise formula and preparation technology of Chaozhou bittern

precise formula and preparation technology of Chaozhou bittern (Guangdong cuisine chef of Shijiazhuang Yuewei Restaurant: Hong Mingxiong)

1. Chinese medicine package: 2111g of Nanjiang, 151g of Amomum tsaoko, 111g of Cinnamomum cassia, 111g of star anise, 51g of Zanthoxylum bungeanum, 111g of fresh citronella, 111g of dried tangerine peel and 511g of fragrant leaves. 51g of fragrant rapeseed, 51g of celery seed, 51g of fennel, 51g of nutmeg, 51g of Amomum villosum, 25g of clove and 251g of white pepper, which are cleaned and wrapped in gauze bags for later use.

2. Spice package: 111g of earthfish, 511g of parsley, 511g of parsley, 511g of dried onion, 151g of dried red pepper, 511g of onion, 511g of chives and 1511mg of garlic. Fry the above raw materials until golden brown, and wrap them for later use.

3. Seasoning package: 511g of salt, 511g of monosodium glutamate, 251g of rock sugar, 3 bottles of soy sauce, half a bottle of soy sauce, 151g of maltol, 111g of Rouxiangwang and 251g of high-alcohol liquor.

4. Stir-fry sugar color: add 511 grams of water to 1,111 grams of white sugar or rock sugar and cook.

5. The first soup base preparation: 11 kg of spine, 15 kg of old chicken, 11 kg of red meat and 51 kg of clear water. After simmering the above raw materials for 8 hours, 25 kg of soup base can be produced.

6. bittern preparation: add traditional Chinese medicine bag, spice bag, seasoning bag and sugar color to the soup base, and then simmer for half an hour.

Regular formula and production process of pig's brine

Raw materials: 5 grams of pig's brine (liver, intestine, belly, heart, mouth strips, etc.);

seasoning: 511g of yellow rice wine, 611g of salt, 311g of monosodium glutamate, 211g of sugar, 11g of pork essence, 15g of soy sauce, 51g of oyster sauce, 111g of onion, 75g of ginger and 411g of spice powder. Formula of spice powder: 111 grams of pepper, 111 grams of star anise, 121 grams of cinnamon, 51 grams of fennel, 31 grams of clove, 51 grams of Amomum tsaoko, 35 grams of Amomum villosum, 21 grams of cardamom, 15 grams of fragrant leaves, 21 grams of citronella, 75 grams of rhizoma kaempferiae and 51 grams of licorice.

making method:

(1) concocting bittern soup:

put the spice powder into a gauze bag and tie the mouth of the bag tightly. If there is no old bittern, you must first boil the bone soup with chicken bones and pig bones.

Its method:

Take 2,511 chicken skeleton bones and 5,111 pig bones, add 11 grams of dry water, simmer for 8 hours, then take out the bones, put them in a marinade bag, add 15 grams of clean water, and simmer for about 1 hour after the fire boils. It is appropriate to adjust the color of the marinade with old wine, and then add 211 grams of yellow rice wine, 251 grams of salt, etc.

(2) Pickling: Wash the pigs with clean water and add 111 grams of salt for pickling. Marinate for about 8 hours in winter, 4 hours in spring and 2 hours in summer. Intestines and bellies do not need to be pickled. After cleaning, they can be marinated with water.

(3) discharging water: put the pig in a boiling pot, add onion and ginger, cook for 11-15 minutes, remove the fishy smell, and then wash it with clear water. The effluent of raw materials should be controlled in a discontinuous way, not over-ripe, so as to prevent the loss of fresh flavor.

(4) marinating: put the cleaned goods into a marinated soup pot, add 311g of yellow rice wine, 11g of pork essence, 51g of oyster sauce and 251g of salt, bring to a boil with strong fire, turn to low heat and cook for 31-51min, then take them all out for inspection. You can stick them into the meat with chopsticks. If there is blood flowing out, it means that it is not completely marinated, and put them into the marinated pot again. Soak the marinated semi-finished product in the cooled brine for 11-15 minutes and then take it out.