Main ingredients: beef bones 2 catty (fresh aroma) pig bones 5 catty (aroma) chicken rack 2 catty (aroma)
Accounts: duck rack 1 (aroma) fish head 1 (aroma whitening) pork rind 1 catty (to play the effect of the soup)
Note: Remember to the main ingredient 7 to 8 days for a change, the ingredients are generally 4 to 5 days for a change (except for the fish), the fish head 3 days for a change. The fish head is changed once every 3 days.
Practical steps:
1, the pot of water, moderate temperature, the first cattle bones, pig bones, chicken rack into the pot, hot for a while out, put into the gauze tied up.
2, the pot into the duck rack, pork skin, hot for a while out, put into another gauze tied ready.
3, fish head (chub) cleaned, directly into another separate gauze tied ready.
4, stainless steel bucket into 60 pounds of water, boil with high heat, the above three gauze wrapped skeleton into the bucket, small fire 2 to 4 hours, the soup color becomes white, soup well.
Spicy hot Chinese medicine package recipe
: spicy hot Chinese herbal formula (fried spicy hot base with, *** about 400g)
1 jade bamboo 2 grams (nourishing yin moistening dryness, Tianjin to quench thirst) 2 angelica 15 grams (beneficial to the blood)
3 chen pericarp 2 grams (dry dampness and phlegm, treatment of spleen and stomach) 4 eucommia seeds 2 grams (tonic liver and kidneys, strong muscles and bones)
5 Liang Jiang 3 g (warms the spleen and stomach, dispels wind and cold) 6 Guang Mu Xiang 3 g (adds flavor)
7 Half of Lohan Guo (clears the lungs and moistens the intestines) 8 Xin Yi 2 g (removes the fishy smell)
9 Comfrey 3 g (adds color to the soup)
10 Huaisan Yu 4 g (replenishes the spleen, benefits the kidneys, nourishes the lungs)
11 Codonopsis Pilosulae 18 g (replenishes the middle Jiao Qi, strengthens the spleen, and nourishes the lungs)
12 Zisu 2 g (adds flavor)
13 Astragalus 4 g (nourish skin, beauty) 14 Senna 20 g (add freshness and aroma)
15 Saxifrage 3 g (clearing lungs and resolving phlegm, nourishing yin and moistening dryness) 16 Saxifrage 20 g (add aroma and flavor)
17 Clove 8 g (eliminate the fishy smell) 18 Chuanxianren 13 g (add aroma)
19 Fennel 30 g (add aroma and aftertaste)
20 20 grams of white kou (remove odor)21 13 grams of Wicker (remove fishy, pungent) 22 10 grams of cinnamon (remove fishy meat)
23 14 grams of grass jelly (remove fishy smell, improve appetite) 24 20 grams of Angelica dahurica (kill fishy smell)
25 15 grams of pepper (remove fishy smell, increase aroma and enhance the flavor) 26 6 grams of coriander leaves (increase the aroma of foreign smell)
27 8 grams of coriander (increase aroma, remove odor)
18 grams of cumin (increase aroma)
19 30 grams of cumin (increase flavor, produce aftertaste) p>27 8 grams of fruit (aroma and flavor) 28 3 grams of row of grass (antiseptic function)
29 10 grams of pepper (grams of pressure behavior, add flavor) 30 3 grams of Isatis tinctoria (pungent odor, strong flavor)
31 5 grams of licorice (sweet and aromatic, is a natural sweetener)
32 30 grams of paprika (deodorization and decompression of odor, to increase the spicy flavor and color)
32 30 grams of pepper (deodorization, suppression of foreign flavors, add spicy flavor) (color)
33 anise 40 grams (in addition to fishy odor, add aromatic smell, enhance appetite)
34 red kou 10 grams (taste and aroma) 35 Lingzhao 6 grams (add color and aroma)
36 yellow gardenia 7 grams (orange-red natural pigment) 37 cumin 20 grams (fishy flavor) 38 thirteen spices 2 grams
Remarks, the herbs into a powder <
Spicy hot base frying
Need to prepare the amount of materials:
600 grams of salad oil, 80 grams of ginger, 80 grams of garlic, 40 grams of spicy hot herbal powder, 50 grams of rock sugar, 500 grams of red oil soybean paste, 250 grams of butter, dry
Red morning glory pepper 20, half a handful of pepper (according to local tastes) (pepper, pepper soaked in warm water after) 15-20 minutes, drain the water with)
Steamed dashi preparation:
1, according to the recipe weighed standby,
2, ginger washed, the whole pat flat can not need to cut, garlic with the whole peeled garlic cloves,
3, cut a little bit of thin ginger to test the temperature of the oil with,
4, a long handle 1 spoon, spatula 1, stainless steel basin 1, a large filter 1,
Steamed dashi actual steps:
1, medium heat to the pot first hot,
2, the pot first into the salad oil and butter, high fire to the butter to melt, medium-low fire simmer for 1 hour or so, because the butter of the nasty gas is relatively heavy, simmering for an hour left
right is to remove the butter inside the nasty gas, simmering butter a few minutes to put a piece of test oil temperature of the Thin ginger, to prevent the fire big butter has a paste flavor, test oil temperature of thin ginger
Just started to put into the pot on the sinking of the oil temperature is low, the fire is adjusted to the larger, ginger just put into the pot slowly floating to the oil surface, indicating that the fire is just right,
Butter to simmering butter to keep stirring, which is conducive to the rapid dispersion of the butter stink. (If you buy refined butter, time can be shortened, no stink that
can be)
3, butter boiled well next pan into the ginger, medium-low heat stir fry to ginger blistering yellow appropriate,
4, then into the garlic, stir fry to the garlic skin is no longer smooth appropriate,
5, and then into the rock sugar, stir fry to the rock candy particles from the large to small, the color can be white. Remember not to fry paste,
6, the sugar does not have to be all fried, fried to the sugar particles become small immediately followed by the bean paste, fried to the bean paste is relatively loose, not sticky, about 3-5 minutes can be fried
When frying
When the frying son to keep stirring, to prevent paste pot, be sure to pay attention to.
7, then put the whole dry red pepper 20, half a handful of pepper, stir fry until the color light for yellow,
8, to this time temporarily reduce the fire, when the oil temperature in the pot drops to a small bubble when put into the hot spicy hot herbs powder, stir fry 2 to 3 minutes can be a ceasefire,
9, will be fried hot spicy hot pot material into the stainless steel pot can be, the material does not meet the water if you can put 1 month! or even a few months will not be bad
Spicy hot soup modulation
One: slightly spicy red soup method: (taste slightly spicy and fresh, suitable for the public taste)
1, half of the water and half of the bone broth, bone broth is also the above hanging good stock, the total **** weighing 27 kilograms, into the stainless steel bucket on a high flame boil,
2, after the boil, into the hot spicy hot pot base material 500 grams, 10 grams of pepper powder, 35 grams of chili powder, salt 125 grams, cook for 30 minutes,
3, and then put the weight of the material powder, stirring seasoning:
Materials: 50 grams of monosodium glutamate (MSG), 40 grams of chicken essence, 10 grams of King of Fresh Taste, 10 grams of concentrated freshly ground spices, 6 grams of King of Spare Ribs, 6 grams of Aroma, 5 grams of pig bone extract,
2 grams of pepper, 16 grams of pork bone stock, 3 grams of pepper, 6 grams of pork bone extract. Pork bone stock 16 grams, 3A powder 6 grams, 14 grams of cooking wine,
4, mix well and cook for 5 minutes, spicy hot red soup is ready, the taste is absolutely authentic, so that customers can eat once you can not forget the store
Two: spicy red soup mix: (taste spicy and fresh, suitable for the public taste)
1, half of the water half of the bone broth, the bone broth that is Above hanging good soup, total **** weigh 27 kg, into the stainless steel bucket boiled over high heat,
2, after boiling, into the spicy hot pot base 500 grams, 25 grams of pepper powder, pepper grains 5g, 35 grams of chili powder, dry red morning glory pepper 15g, salt 125 grams, cook
30 minutes,
3, then put into a good weight of the material powder, stirring seasoning:
Materials powder:
This is a good idea, but it's not a good idea. /p>
Materials powder: 50 grams of monosodium glutamate (MSG), 40 grams of chicken essence, 10 grams of King of Fresh Flavor, 10 grams of concentrated fresh spice powder, 6 grams of King of Spare Ribs, 6 grams of Aroma, 5 grams of pork bone extract,
Pepper 2 grams, 16 grams of pork bone broth, 6 grams of 3A powder, 14 grams of cooking wine,
5, mix well and cook for 5 minutes, the red soup of the hot and spicy hot pot is ready, the flavor is absolutely authentic, so customers eat once and forget you! Customers eat once you can not forget your store
Three: heavy spicy red soup method: (taste heavy spicy and fragrant, suitable for very can eat spicy flavors of the region)
1, half of the water and half of the bone broth, bone broth is also the above hanging good soup, the total **** weighing 10 kilograms, into the stainless steel drum on high heat to boil,
2, boil, into the spicy hot soup base 200 grams, 25 grams of pepper powder, 25 grams of pepper powder, the total number of customers to eat a meal. After boiling, put 200 grams of spicy hot base, 25 grams of pepper powder, 25 grams of chili powder, 10 grams of dry chili pepper chili, bullet head chili 5 grams, Sichuan sand nuts
5 grams, 5 grams of star anise, 5 grams of cinnamon, 8 grams of spices, 50 grams of salt, cook for 30 minutes,
3, then put into the weighed weight of the material powder, stirring seasoning:
Materials Powder: 39 grams of monosodium glutamate (MSG), 39 grams of chicken broth, 16 grams of King of Taste, 18 grams of concentrated fresh spice powder, 18 grams of row rows of concentrated fresh spice powder. Concentrated fresh powder 18 grams, ribs flavor king 10 grams, 20 grams of flavoring, 15 grams of pork bone extract
g, 3 grams of pepper, 8 grams of 3A powder, 8 grams of cooking wine, 20 grams of rock sugar,
4, mix well and cook for 5 minutes, the red soup of spicy hot pot is ready, the taste of the absolute authenticity of the customer to eat once you can't forget the taste!
Description: These red soup with powdered ingredients in the seasoning market all can buy, you can also buy online! Must be strictly in accordance with the recipe blending, less of a seasoning will affect the taste
One, hot spicy hot white soup (without the addition of Chinese medicine powder fried base)
1, half of the water and half of the bone broth (hanging good broth) total **** 10 kilograms, put into the barrel of high-fire boiled
2, put into the weighing of the material, stirring the powder seasoning
Materials Powder: Pork Bone Stock 33g, 42g of salt, 21g of MSG, 6g of Fresh Flavor King, 3.5g of Spare Ribs Flavor King, 5g of MSG, 1.5g of 3A Powder
1.5g of cooking wine 3g of cooking wine, 2g of white pepper, 3g of Concentrated Fresh Flavor Powder.
3, stirring seasoning well after cooking 5 minutes, add wolfberry red dates (garnish white soup, in order to look good), ginger slices of scallion (to remove the smell of oil)
4, so that spicy hot white soup is well seasoned, the flavor of the fresh and tasty