(1) Pepper meat refreshing sauce:
1, material selection: 750g of fresh beef, 40g of garlic kernel, 30g of pickled wild pepper (red), 60g of bright red pepper, 50g of ginger, 50g of onion, 50g of green onion, 80g of onion, 20g of tomato sauce, 40g of Chili oil, 30g of fresh tomato, 20g of seafood sauce and 20g of ribs sauce. Texian No.110g, multiflavor chicken juice15g, 20g of sugar, 30g of sesame oil, 0/0g of meiji fresh juice/kloc-0, 0g of perfuming agent10g, 80g of peanuts (stir-fried and broken), 50g of soybeans (stir-fried), and 50g of soybeans.
2. Chop the beef into fine powder, boil it with boiling water for 2 minutes, and filter off the foam for later use. Chop garlic, wild pepper, ginger, scallion, onion, etc.
3. Add salad oil to the clean pot and heat it. When the fresh beef is fried into brown aroma liquid, add chopped raw materials and boil it. Turn to low heat and cook for 15-20 minutes. Leave the fire for use when the water is dry.
4. Mix all the boiled materials such as fried pepper, peanut, soybean, tomato sauce, ribs sauce, pepper powder and monosodium glutamate together in a clean porcelain basin.
5. When the raw materials in the pot are boiled for 15-20 minutes, when the water vapor evaporates and the fragrance wafts out, when it is cooled to 70℃ from the fire, pour it into the pot and cover it evenly, and seal it for 10 hour.
(2) Vegetable root sesame sauce:
1, raw materials: 50g of pickled mustard tuber, 0/00g of pickled red pepper, 400g of salad oil, 50g of ginger, 50g of onion, 50g of garlic, 50g of onion, 20g of sugar, 0/0g of monosodium glutamate/kloc, and 0/0g of multiflavor chicken juice. Chili oil15g, sesame oil 25g, refined salt 5 5- 10/0g, meiji fresh juice10g, and pepper powder 20g.
2, pickled peppers into rice grains, ginger, garlic, onions, pickled peppers, mustard tuber, etc. into fine powder.
3. Pour salad oil into the clean pot and heat it, then add chopped raw materials to boil, turn to low heat and cook for 20-25 minutes, then add monosodium glutamate, chicken juice, refined salt, sesame oil, etc. and mix well and leave the fire for use.
4. Put peanuts, seafood, soybeans, ribs, tomatoes, south milk and other sauces into a porcelain basin and mix well, then add sugar, delicious juice and so on. Then, when the oil is cooled to 50 degrees, it is poured into a basin, mixed well and sealed.
(3) Instant soup stock: 5 kg of water is boiled, 80 g of old soup stock (which can also be replaced by bone soup stock), 40 g of melted lard, 25 g of umami monosodium glutamate and 8 g of cooking wine are added.
(4) Fish head milk soup:
1, choose a fish head such as chubby head fish, grass carp and crucian carp, about 800g, or whole fish, 60g of ginger, 60g of chives, 8g of pepper and 20g of melted lard.
2. Wash the fish head in two pieces, and cut ginger and shallots into shreds.
3. Pour 20g of lard and 30g of salad oil into a clean pot, bring to a boil, add ginger, add fish head and fry until it is half cooked, then add shallot and pepper to fry slightly, then add 5g of cooking wine, add boiling water 12- 16 Jin to boil, and then simmer for 30-40 minutes until the soup is milky.
(5) Zizhen seasoning oil:
1, ingredients: perilla oil (if 30g of perilla leaves can't be substituted)100g, salad oil 5000g, dried red pepper 300g, pickled pepper (red) 250g, Pixian bean paste 500g, wild pepper100g. Arnebia euchroma12g, Amomum cardamom 20g, geranium15g, Illicium verum 30g, Amomum tsaoko 5g, fennel15g, cinnamon10g, kaempferia kaempferia15g, vanilla 5g and clove 5g.
2. Seed the dried red pepper and chop it into fine pieces with boiling water for 2 minutes; Chop bean paste, slice ginger, etc., break all kinds of spices, and soak in 60 degrees warm water 15 minutes.
3. Add perilla and salad oil to a clean pot and heat it, then add ginger, chives, onions, wild peppers, pickled peppers, Pixian bean paste, red peppers, etc. to boil and stir-fry until fragrant, then add all kinds of foaming spices and rice wine and stir-fry for 3-5 minutes, then turn to low heat and simmer for 15-30 minutes until there is a strong aroma.
Second, the recipe technology of eight bowls (namely eight series) of spicy pot noodles
(a) a bowl of fragrant noodles:
This bowl of noodles is spicy and spicy, cooked by ancient and modern methods, and produces eight varieties, namely, braised beef noodles, braised mutton noodles, braised pork feet noodles, braised pork ribs noodles, braised chicken noodles, braised duck neck noodles, braised beef offal noodles and braised chicken feet noodles. This series of pasta shows local characteristics and is suitable for most people everywhere. There is only one formula, namely:
1, seasoning: anise (star anise)10g, fennel10g, pepper 6g, Amomum tsaoko 5g, cinnamon 5g, dried tangerine peel 3g, fragrant leaves 2g, soy sauce10g, sugar 5g and salt 6g. 2 Jin of meat that needs to be marinated is cut into mahjong-sized pieces, and the spices are wrapped in gauze to leave a long end.
2. According to the amount of braised pork, burn a proper amount of boiling water, put the meat and ginger slices into a boil to deodorize and remove oil, and then scoop up the filtered water when a layer of white foam floats in the pot.
3. Put about100g salad oil into the clean pot, then add sugar, stir-fry with a shovel until golden brown and bubbling.
4. Pour the meat in again, and the syrup can color the meat. Then add salt, soy sauce (black soy sauce) 1 0g and appropriate amount of water, put the gauze bag in, put the thread outside the pot, cover it, and simmer1hour or so. Pay attention to the water in the pot. When it is steaming and fragrant, it means it is ripe.
Various kinds of meat marinated by this method can be made into various special noodles, such as the preparation of "braised sparerib noodles":
(1) 200g of noodles, about 30g of braised pork ribs, Jiang Mo 1 0g, chopped green onion15g, minced garlic (mashed garlic kernel and fresh pepper)10g, pepper noodles10g, and pepper noodles 0.
(2) Put all kinds of seasonings into a bowl and add broth, then cook the noodles, fish them into the bowl, add fresh vegetables, add braised pork ribs and sprinkle with chopped green onion.
Its specialty pasta includes: fragrant beef noodles, mellow mutton noodles, king's pork ribs noodles, chicken feet grabbing money noodles, long-necked matchmaker noodles, etc. According to this technology, more noodle names can be taken out by ourselves.
(2) Two bowls of sausage noodles:
This noodle is also spicy and spicy by taking the method of "fragrant brine". Such as braised tripe, lamb tripe, chicken offal, duck feet, chicken wings, pork intestines, pork tripe, pig ears and so on. The bittern method refers to the bittern method in the bowl of fragrant noodles mentioned above. Taking spicy pork intestines noodles as an example, the preparation method is as follows:
1, raw materials: noodles150g, braised pork intestines 40g, minced green onion 25g, Jiang Mo10g, garlic10g, pepper noodles 0.7g, perilla oil 2g, and pepper-flavored and refreshing sauce10g.
Seasoning: 6 grams of soy sauce and soy sauce, 5 grams of rice vinegar, 30 grams of broth, 5 grams of lard, 3 grams of sesame oil, 2 grams of fragrance agent and 6 grams of salt.
2. Cook the noodles in boiling water, add all kinds of raw materials and seasonings into the soup, then add the cooked noodles, add the fat sausage, and sprinkle with chopped green onion and coriander.
Its characteristic representatives are: thousand layers of hairy belly noodles, sheep belly noodles with nine hearts, Jiuwan curved sausage noodles, duck's paw noodles with tripod feet and thyme ear noodles, and other names can be taken by yourself.
(3) Three bowls of Longquan noodles:
This noodle can be made with all kinds of meat, sausage, eel, lobster, liver and waist.
Fried meat and liver;
(1) raw materials: 500g of meat and liver to be fried (the meat and liver can be cut into shreds or slices, and the waist can be cut into flower shapes), 10g of shredded ginger10g of scallion10g, 3g of refined salt, 30g of Pixian bean paste, 5g of pepper and dried red pepper/.
(2) Put 70g of salad oil into the clean pot, add 2g of bean paste, ginger, pepper, chili and sugar when it is 80% hot, add the meat and stir-fry until fragrant, then add 3g of chives, salt and monosodium glutamate, and collect the paste for later use (6 grams of starch is mixed with water and poured into the pot).
Here, taking the hot and sour kidney flower noodles as an example, the modulation method is as follows:
5 grams of Zizhen seasoning oil, 2 grams of sesame oil, 6 grams of refined salt, 5 grams of monosodium glutamate, 3 grams of extra fresh 1 No.,6 grams of minced garlic, 6 grams of soy sauce, 5 grams of vinegar 12, 5 grams of lard, about 2 grams of fried Chili noodles 12, 2 grams of pepper powder and 5 grams of pickled cabbage.
This method can be used to make noodles crossing the river in Kowloon (made of eel), crispy noodles with kidney flowers, noodles with prawns in Longjiang, noodles with wine and sheep liver, noodles with stunning goddess and noodles with chickens and ducks.
(4) Four bowls of dry noodles:
This noodle is made of bean root sesame sauce, pepper-flavored and refreshing sauce, Zizhen seasoning oil, broth and other sauces, such as "Yipin Fragrant Noodles", "Yipin Fragrant Noodles", "Yipin Fish-flavored Noodles", "Four Spicy Noodles", "Five Red Oil Noodles", "Six Soy Noodles", "Seven Crab Yellow Noodles" and ". Take the making of "Qipin Crab Yellow Noodles" as an example, the method is as follows:
0/5g of vegetable root sesame sauce/kloc-0, 5g of perilla seasoning oil, 3g of sesame oil, 3g of garlic, 3g of soy sauce, 2g of rice vinegar, 3g of delicious fresh juice, 3g of ginger powder, 2g of white sugar, 2g of monosodium glutamate, 3g of multiflavor chicken juice, 2g of refined salt1-2g, and add broth/kloc.
You can change and prepare all kinds of noodles according to your food customs and according to the above formula ratio. Its characteristic noodles are: "Seeing Red Noodle" (red), "Going back to wealth and loving noodles" (crab roe), "There are fish noodles every year" (fishy smell), "Safe noodles every year" and "Longevity fruity noodles" (dried fruits).
(5) Five bowls of black bean noodles:
It is a set of fragrant sauce made of fermented soybean, which has a strong flavor and can be used as various pasta.
1, preparation of black bean sauce:
(1) Chongqing Yongchuan douchi 500g (finely chopped), spiced beef 250g (finely chopped), ginger and scallion100g (finely chopped), garlic 60g, onion 80g (finely chopped) and lemon meat1.
(2) Inject 700g of tea seed oil into a clean pot, add the above-mentioned (1) raw materials to boil (lobster sauce is not boiled), and add 3g of refined salt, monosodium glutamate10g, chicken essence10g, white sugar10g and sesame oil when the aroma overflows.
(3) After mixing, remove from the fire and cool to 60 degrees, then put in fermented soybean, mix well, cover and seal 10 hour for later use.
2. Taking the leaves of Chixiang leek as an example, the modulation method is as follows:
3 grams of refined salt, 4 grams of monosodium glutamate, 3 grams of sugar, 5 grams of multiflavor chicken juice, 2 grams of balsamic vinegar, 3 grams of special fresh 1 No.,3 grams of sesame oil, 5 grams of lard, 5 grams of fried Chili noodles, 3 grams of pepper powder, 5 grams of soy sauce 15 grams, and 20 grams of broth. Then put all kinds of cooked noodles (available locally) in, sprinkle with chopped green onion and fried peanuts.
Its representative characteristic pasta is:
Black bean fragrant silver noodles, black bean fragrant leek leaves, black bean fragrant wonton noodles, black bean fragrant troubled times noodles, black bean fragrant loving noodles, black bean fragrant shoulder pole noodles, black bean fragrant egg silk noodles, black bean fragrant golden noodles, etc.
(6) Six-way pasta:
This noodle is made with China flavor, Italian flavor, Korean flavor and other three flavors: make it as you like, and let customers enjoy exotic tastes.
1, Chinese flavor: 6 grams of Zizhen seasoning oil, 6 grams of lard, 3 grams of sesame oil, 3 grams of soy sauce, 5 grams of vinegar, 5 grams of pickled mustard tuber (stir-fried), 4 grams of refined salt, 3 grams of rice wine, 2 grams of cooking wine, 3 grams of white sugar, 5 grams of fried Chili noodles, 4 grams of garlic and 3 grams of pepper powder, all in a bowl.
2. Italian noodles:
(1) 50g of sliced bacon, 2 washed and diced tomatoes, 20g of tomato sauce, 20g of onion, 5g of minced garlic and squid flower 1 slice;
(2) Stir-fry chopped garlic and onion with tea seed oil, add diced tomatoes and tomato sauce for 5 minutes, then add 20g of broth and 8g of wine, cook for 20 minutes, add salt, pepper and monosodium glutamate to taste, and take the pot for later use;
(3) After the pot is heated, stir-fry the bacon with tea oil, add tomato juice and stir-fry until fragrant, add squid flowers and stir-fry until cooked, and then add the spaghetti.
3. Korean black-bone chicken noodles:
(1) Black-bone chicken is boiled, and the cooked black-bone chicken is boneless, and the chicken is shredded or shredded for later use;
(2) Put 200 grams of black-bone chicken soup, 2 rape hearts, 4 grams of refined salt, 6 grams of chopped green onion, 4 grams of chicken oil, 4 grams of soy sauce and 3 grams of cooking wine into a bowl, and then add the cooked noodles to serve.
(7) Seven bowls of cold noodles:
This pasta adopts the famous recipe of cold noodles in Sichuan and Chongqing, and combines with local characteristics to develop two kinds of red oil flavor and pepper flavor, and make various flavors suitable for people everywhere.
1, red oil flavor:
(1) 5 grams of Zizhen seasoning oil, 3 grams of fried Chili noodles, 8 grams of soy sauce, 3 grams of multi-flavor chicken juice, 2 grams of Meijia fresh juice, 5 grams of garlic paste, 5 grams of sugar, 6 grams of vinegar, 4 grams of umami monosodium glutamate, 3 grams of salt and pepper, and 3 grams of sesame oil will be blended into flavor juice;
(2) Cook the noodles and dry them, add bean sprouts (blanch the mung bean sprouts with boiling water), shredded carrots, etc. into the bowl, pour in the flavor juice and sprinkle with coriander, and the cooked sesame seeds can be eaten at the table.
2. Pepper fragrance:
(1) 5 grams of fresh pepper and garlic kernels are crushed into minced garlic, 4 grams of soy sauce, 0/0 grams of aged vinegar, 0/0 grams of white sugar, 3 grams of rice wine water, 5 grams of multiflavor chicken juice, 5 grams of mustard, 3 grams of chicken essence, 2 grams of special fresh 1 number, and 3 grams of monosodium glutamate.
(2) After the noodles are cooked and dried, put them into a bowl with other side dishes, pour in the flavor juice, sprinkle with coriander and cook sesame seeds.
(3) The broad-leaved handmade noodles can be fried and then mixed with the above two parties.
The above two recipes can be used to make pasta at will, and their representative names are: Yima Pingchuan Noodle, Bafang Laifeng Noodle, Good Meeting Every Day, Unique Noodle with Pepper Fragrance, Pepper Fragrant Noodle and Pepper Fragrant Noodle.
(8) Eight bowls of financial resources:
This noodle is a variety of noodles prepared with fish head milk soup: fish soup is rich in flavor, which has the functions of nourishing and fitness, strengthening the body and improving intelligence, delaying aging and so on.
Here, take "Four Seasons Facai Noodles" as an example, and the formula is:
(1) 5 grams of Lentinus edodes, 5 grams of auricularia auricula and 5 grams of red pepper were sliced. Slice pork, etc., stir-fry with oil, stir-fry until fragrant, and put it in a bowl for later use. Stir-fry the meat and liver in the first three Longquan noodles.
(2) Add 2 grams of Carved Wine, 2 grams of cooking wine, 4 grams of ginger, 5 grams of chopped green onion, 2 grams of sugar, 4 grams of lard, 3 grams of monosodium glutamate, 3 grams of refined salt and delicious fresh juice into the bowl.
(3) Put the cooked noodles into a bowl, add 80g of fish head cream, and sprinkle with chopped green onion, which is a bowl of noodles with fishy smell and milky white taste.
You can make all kinds of noodles and fish head milk soup noodles with all kinds of ingredients according to this formula.
Its typical noodles are: Huoshu Yinhua Noodles, Milk-scented Tea Oil Noodles, Snow-covered Noodles, Snow-covered Noodles, Three Brothers' sworn noodles and so on.
Three, one pot: this is instant noodles made of hot pot style, suitable for people everywhere.
The practice is:
(1) 3.5 kilograms of stock, 40 grams of "fresh base with red oil", 20 grams of ginger and chives each, 50 grams of ham sausage, sausage and lard each, and appropriate amount of dried pepper and pepper according to local tastes. Monosodium glutamate 1 0g, chicken essence 7g, multiflavor chicken juice 8g, extra fresh13g, delicious fresh juice 5g, fresh miso 5g and flavoring agent 5g-8g.
(2) Boil the broth, fresh base of red oil, ginger, chives, lard, chicken feet, etc. for 10 minute, and then mix with various seasonings to serve. (3) Mix 5 grams of mashed garlic, 2 grams of hemp seed and 3 grams of fermented bean curd, chicken juice 1 g, and Texian 1No. 1 g * * * into small ingredients.
(4) Use noodles with better gluten to eat while scalding.
(5) It can be served with some side dishes such as bamboo shoots, potatoes, kelp and vegetables.
Beverage technology presented to the learners of "eight bowls of spicy pot noodles"
Four season iced tea
Main raw materials: rice and fruit.
Production method:
1. Soak the rice with alkaline water (or lime water) first, drain the excess water, and then grind the soaked rice into rice slurry.
2. Boil the clean water in the pot, then put the ground rice slurry into the colander, put the colander in hand on the boiling water (pay attention to keep a certain distance from the water surface to prevent it from getting hot), pat the rice slurry with the other hand, and the rice slurry falls into the boiling water drop by drop, which looks like shrimps.
3. Fill a pot of cold water, remove the cooked "shrimp" in boiling water with a sieve spoon and put it in cold water. After cooling, put the "cold shrimp" into an empty pot for later use.
4. Choose fruits with various flavors, wash and cut them into pieces and soak them in ice water (the ice water soaked with any fruit is the flavor of this kind of fruit), and add appropriate amount of sugar into the ice water to make the ice water slightly sweet.
5. When customers need it, mix "Shrimp" with ice water and put it into a transparent cup (bowl) for customers to drink.
6. Red, yellow, green and white fruits can also be washed and diced, mixed with "shrimp" and ice water respectively, and then put into cups for drinking.
Tip: You must use pure water or cold boiled water for cold water.
(Yipin Fragrant Noodles, Yipin Fragrant Noodles, Yipin Fish-flavored Noodles, Yipin Spicy Noodles, Yipin Red Oil Noodles, Yipin Black Bean Noodles, Qipin Crab Yellow Noodles, Bapin Fruit-flavored Noodles, Jiupin ... ")