1. Potato balls:

3g of pork fat (pork belly), 1g of potato starch, 2g of soy sauce, chopped onion and ginger, stuffed, and fried into quail egg balls in an oil pan.

2. Making soup stock:

Ingredients: half a chicken, half a duck, 2-3 pork leg bones, one crucian carp, and 2 kg of clear water for the package (onion and ginger).

process: put chicken and duck bones in boiling water for 3-5 minutes to remove blood, then take them out and clean them, put them in a stainless steel bucket with clear water, put them in a bag, boil them with strong fire, take them out, remove floating foam, and simmer for 4-5 hours with low fire until the soup is milky white and has a fragrance overflowing.

maintenance: in the morning, boil it on the briquette stove (heat preservation), at noon, on the briquette stove (heat preservation and slow stewing), and in the afternoon, boil it on the briquette stove, at least twice a day, once in the morning and once in the evening. Add less water to the soup, but boil it after adding water, and no raw water is allowed.

3. Making potato vermicelli:

Raw materials: 5g of potato starch, 25g of first-class flour, 5g of cassava starch, 1g of edible alkali, 5g of refined salt and 1g of water.

Practice:

A. Take potato starch, first-class flour and cassava starch, mix them evenly and put them in a basin for later use.

B. add edible alkali and refined salt into the container, and then add water to dissolve it to make saline-alkali water.

C. add water to the pot to boil, and then prepare a pot of cold water.

d, adding alkaline water into the mixed powder, stirring, then adding a proper amount of water, stirring, and making the noodles into medium softness.

e. when the vermicelli floats in the pot, stir it with chopsticks to prevent it from sticking together, then cook it on low heat until it is 7-8% cooked, take it to cold water for a shower and soak it in cold water.

Note:

1. The hardness of dough is a factor of the thickness of vermicelli.

2. Appropriate amount of salt can be put in the boiling water pot to prevent the vermicelli from breaking and sticking.

ii. production of potato flour

main ingredients: potato vermicelli, chafing dish base, rape, potato balls, shredded bean skin and kelp

seasoning: 5g of salt, 2g of monosodium glutamate, 2g of chicken essence, 2g of chicken essence, 2g of chicken powder, 1g of sugar, 1g of white pepper and 4g of sesame oil.

practice:

a. add the soup stock and chafing dish bottom material into the pot, and then add salt, monosodium glutamate, chicken essence, ginger powder, flavor fixative, chicken essence, chicken powder, white sugar, white pepper and sesame oil to taste based on sodium.

b, put rape, potato balls, bean skin into shreds, kelp into the soup stock and cook, then add potato vermicelli to cook, and pour into a bowl.

Preparation of base red oil:

Oil (butter, lard, chicken oil and salad oil can be mixed according to the ratio of 1: 1: 1: 1). Heat the pot, add star anise and pepper, stir-fry until fragrant, add onion and ginger, then remove and throw away. (Among them, a proper amount of spices can be added to the fried incense, thus increasing the flavor of the oil). Then add Pixian watercress, stir-fry until fragrant (the color of the oil turns red and the bean paste is slightly dry), add pepper noodles, then add tomato sauce (to enhance the color and freshness), stir-fry until fragrant and cook with water over low heat.

Brother and sister potato flour formula

Method of making potato vermicelli:

First, weigh ten kilograms of potato starch into a dough mixer for later use.

2. Weigh a catty of potato starch into a large bowl, and pour 3g of edible alum into the bowl. If you want to make potato flour more gluten-free, you can add salt or a small amount of edible alkali and gluten-giving agent.

3. Boil four catties of four liang boiling water on the fire (alum 9 can be added)

4. Weigh two catties of two liang warm water (no more than 6 degrees, it is not hot, and the temperature is high in winter), pour it into a large pot filled with one catty of one liang of potato powder and mix it well. You can also shake the starch solution in the big basin evenly by hand, and in short, you can't let it precipitate. (Note: The simple method is to add alum directly into the prepared starch solution, and then add 1 grams of salt and 5 grams of edible iodine) (as the saying goes! Salt is bone iodine is tendon) adding salt iodine will become more tendon. Alum is added to the starch solution, and it can be washed with boiling water without strenuous stirring. If you see that the color of the starch is white, it proves that the temperature is a little low, and it must be heated with a small fire to increase the viscosity.) < P > 5. Quickly pour four kilograms of boiled water into the prepared starch solution, stir it continuously with a wooden stick in one direction, and when it is smooth and transparent, pour in edible alum water. (stir slowly when pouring in, and then accelerate vigorously after the alum water is dissolved)

6. When stirring until the thicken is white and elastic, pour the thicken into the dough mixer and begin to mix the dough.

7. Put it in the dough mixer for 1 to 1 5 minutes, wrap it up and wake up the powder for 5 to 1 minutes before putting it into the machine for use (if the powder doesn't mix together, sprinkle some warm water to adjust the hardness).

8. Set up the potato flour machine, and burn a pot (or a big pot >; Boiling water, such as boiling water in a large basin, before making powder. Knead the dough into a strip about the length of a pencil by hand and put it into the feed inlet of the potato flour machine to squeeze out fresh potato flour strips.

9. After the vermicelli is put into the pot, it will be taken out as soon as it floats, and then it will be taken out in a cold water basin for supercooling until it is completely cooled (generally, it is enough to soak it in cold water for 2 to 3 minutes)

1. Take out the thoroughly cooled vermicelli and control the moisture.

note: potato flour can only be kept fresh in cold storage. Can't freeze, potato vermicelli can only be air-dried and not exposed to the sun. Do not air dry.

preparation method of bittern oil:

Take 5 kg of pork suet oil as an example: 5 kg of meat is stirred into a pit, and 2 or 3 tsaoko, 5 or 6 cloves, 8 or 9 pieces of fragrant leaves, 3 or 4 pieces of anise, 3 or 4 pieces of garlic and 1 piece of ginger are added, and boiled over medium fire until the oil residue turns yellow.

Method of making meatballs:

Take 5 kg of meat as an example: first buy 5 kg of pork belly, stir the meat into a pit, put it in a pot, add 1g of salt, 6g of monosodium glutamate, 2.5kg of potato starch, 3 eggs, 8g of chicken powder, 15g of thirteen spices, 25g of ginger, 35g of delicious and fresh soy sauce, 5g of soy sauce (according to the requirements). When the oil temperature is 8% hot, put the meatballs in. Don't stir the meatballs that have just been put into the pot. Only stir them when the skin of the meatballs becomes hard. The meatballs can be fished out when they float.

hanging broth:

Take 3kg of soup as an example

Ingredients: 3kg of pork ribs, 1 old hen and 1 duck rack

Seasoning materials: 3g of old ginger, 5g of green onions, 8g of white pepper or angelica dahurica, and 5g of cooking wine.

Production procedure:

(1) Slaughter the chicken, then cut it open and cure it. Pig bones are washed and broken. Soak pig bones and old hens in a boiling water pot, take them out, rinse them with clear water, and drain them. The old ginger is broken and the green onion is tied.

(2) Put the pig bone and duck rack. Put the old hen, ginger, green onion, white pepper and cooking wine into the soup barrel, inject clean water, boil over high heat, skim off the floating foam, and cook over medium heat until the soup is milky white and fresh and fragrant.

key point: clean water must be added at one time, and no water is added in the middle. Water should not be mixed too full, so as not to overflow the pot after boiling. It needs strong fire or medium fire to cook, and the soup cooked with small fire is not white.

casserole ingredients and dishes, cooking process:

add broth until the casserole is 2/3 high, put a meatball (divided into four small pieces), add 5 grams of salt, 5 grams of monosodium glutamate, 1 grams of chicken powder, 1 grams of pepper, 1 grams of chicken essence, 1 grams of broth powder, 35 grams of marinated pig oil, and add 4-2-1 kg of potato vermicelli after the soup is boiled. Use chopsticks to reverse it a few times, open the back end of the pot (note: turn off the heat when there are bubbles in the casserole pot), and add sesame noodles (sesame noodles are fried sesame seeds crushed) and coriander. When making two kinds of mixing, first cut the Daoxiao Noodles into the boiling water pot, float it out, let it cool, and make it the same as making potato flour, that is, add 2 Liang vermicelli and 2-3 Liang Daoxiao Noodles.

preparation of soup stock powder:

powder the following seasonings for later use: 15g of fragrant sand, 5g of tsaoko, 15g of star anise, 1g of codonopsis pilosula, 15g of cinnamon, 4g of ginger, 25g of pepper, 2g of galangal and 15g of pepper, and add them according to the size of the soup barrel (5 stainless steel soup barrels). Add 1 kg of fine pepper noodles and 1-2 times of seasoning powder (4g of Xiaoxiang, 3g of cinnamon, 3g of Amomum tsaoko, 3g of star anise, 5g of clove, 2g of fragrant leaves, 2g of nutmeg, 15g of fragrant sand and 5g of thyme, and grind into powder), simmer for fragrance, add proper amount of salt and chicken essence, add a little vinegar, stir up the fragrance, and put it in a jar for cooling.

casserole potato powder's recipe

How to make it

Process:

1. Potato flour, with a small amount of green vegetables, (sausage, ham sausage, mushroom and yuba are all obliquely cut, each slice can be mixed together

2. Old oil, with a little for each pot.

3. Make a refreshing sauce, with a little or a spoonful in each pot.

4. Chili oil, if necessary, but not if unnecessary. By-product method of spicy materials can be made as well as chili oil. If it tastes better than ordinary chili oil, it can replace ordinary chili oil.

5. Make peanuts, put them on the top before taking out the pot, add coriander and quail eggs.

Raw materials for cooking old oil:

Sichuan Pixian bean paste 2g, 6 red peppers, 2g carrots, a small amount of coriander, 1 onion, 1g wild pepper, 5g scallion, 2g celery, 1 nutmeg, 15g fragrant leaves, an appropriate amount of star anise, 2 Amomum tsaoko (opened mouth) and an appropriate amount of fennel.

Making:

Add salad oil to 8% heat, add the above items, stir-fry for 6 minutes on medium heat, and then simmer for 3 minutes (keep pushing in the middle, otherwise the bottom will be sticky). After the time is up, remove the impurities with a fine colander, and use

special refreshing sauce to save the oil. Ingredients:

4g garlic kernels, soaked in wild. Ribs sauce 3g, Zanthoxylum powder 2g, Douchi 3g, Sichuan Pixian bean paste 3g, cooking wine 6g, monosodium glutamate 2g, Texian No.1 1g, sugar 2g, sesame oil 3g, Meiji fresh juice 1g and salad oil 6g.

Method:

1. Chop garlic, wild pepper, ginger, onion, onion, tomato, etc.

2. Add salad oil to the clean pot and heat it. After adding chopped raw materials to boil, turn to low heat and cook for 15 minutes. When the water is dry, leave the fire for use.

3. When the raw materials in the pot are boiled for 15-2 minutes, when the water vapor evaporates and the fragrance wafts out, when it is cooled to 7℃ from the fire, pour it into the pot, mix well and cover it, and seal it for 1 hours. Make peanuts: stir-fry 5 grams of peanuts and 5 grams of sesame seeds, throw away the peanut skin and grind it into small pieces. Jiang Mo has a small amount. Heat the oil, add it to the peanuts while shaking, not too much oil, and mix well.

preparation of oil pepper: 1,g of chili powder, 4g of chili powder, 35g of pepper (freshly ground), 5g of sesame, a small amount of pepper and an appropriate amount of spiced powder, mix them, put them in a container that is not afraid of scalding, and add a small amount of water to mix evenly. Chili powder is definitely the most, and the rest are ingredients. How to measure it? Production: burn a pot of hot oil (the oil will smoke), turn off the fire and let it stand for 1-3 minutes (cooling, the key). Then pour a spoonful of hot oil into the prepared Chili powder slowly, and stir the Chili powder with chopsticks while pouring (the key is to put a rag under the container to prevent the container from moving) to ensure uniformity. There should be more oil than less, and the Chili powder should be completely submerged after production.

1. secret spicy material

21g of pepper, 5g of dried pepper, 1g of kaempferia kaempferia, 1g of star anise, 5g of fragrant leaves and tsaoko, 5g of cardamom and 5g of fennel, and processed into fine powder.

2. Then, boil it with 1g of Pixian bean paste, 3g of lobster sauce and 1mg of oil, and add a proper amount of water for half an hour. Finally, add the fried sesame seeds. Finally, the oil and water should not be too much. Keep shaking, or the bottom will paste.

authentic potato noodle soup

soup 1: the soup must be good, otherwise it won't taste good, 3 kg of water, 4 kg of beef bone (if the price is high, it can be omitted), pig bone and chicken skeleton. Use: chicken rack for 2 days, bones for 6-7 days.

broth 2: chicken (skeleton) and pork bones, and spices (anise 1g, licorice 4g, pepper 5g, groundsel 5g, galangal 1g, cinnamon 5g, galangal 4g, aucklandia 5g, clove .5g, red fruit 2g, Amomum villosum 1g, Bibo 5g, Flos Magnoliae 1g, Amomum tsao-ko 2g, fragrant leaves 8g, olive 2g.

spicy ingredients:

1. 1,5g of pepper, 3,5g of dried pepper, 5g of kaempferia kaempferia, 3g of star anise, 2g of fragrant leaves, 2g of Amomum tsaoko, 2g of cardamom and 2g of fennel, and processed into fine powder.

2. Then grind it with 5 kg of Pixian bean paste, 2 g of lobster sauce and 5 g of rock sugar, boil it with 5 kg of butter, 3 kg of scallion oil and 2 kg of water for 1 hour, and finally add the fried and ground peanuts and soybeans, and naturally cool it in a square plate of white steel.

as for the side dishes, you can choose the following: jujube, medlar, shrimp, fish balls, crab sticks, spiced pork balls, sausage, ham slices, chicken pieces, beef pieces, fat sausage, coriander, rape, lettuce, radish, cucumber, wax gourd, leek pieces, shredded carrots, Sichuan sauerkraut foam, chives foam, meat foam, fungus, and so on.