Rongchang marinated goose preparation and recipe the more detailed the better

Flavored soy sauce marinated goose recipe includes the following components: goose, salt, star anise, pepper, ginger, allspice, green onion, monosodium glutamate, soy sauce, sugar, licorice, cinnamon, Chenpi, cumin, cloves. The production of flavor sauce marinated goose because of its unique formula and preparation method, goose products with a variety of flavors, baked goose taste, not greasy; production of goose, can be vacuum-packed, that is, made of different flavors to carry and easy to eat convenience food; the invention method has a product processing fine, salty and sweet moderate, color sauce red, taste, tender meat, tightly organized and other characteristics.

Teochew brine recipe and making, the more detailed the better,

Corn oil magic cream brine flavor enhancement type

Usage:

Sauce brine smoked meat products 2-4%; meat stuffing or stewed vegetables 0.3-0.5 %. The first time according to the water and meat 2-4% of the total amount of addition, the second time only the old broth in the case of only the weight of the meat.

1, scald the meat with boiling water first;

2, put the marinade flavor-enhancing paste into the boiling water and boil it for 5 minutes first (it is better to wrap it with gauze);

3, put in the scalded meat and boil it on high heat until it is cooked for 5 minutes, and then boil it on low heat until it is cooked for 9 minutes, and then turn off the heat and simmer it for 10-30 minutes and then you can get it out of the pot. Such as smoked products and then fumigate with sugar can be (smoked meat temperature should not be too low, 70 ℃ is appropriate).

Suggested dosage: 1-2%, can also be increased or decreased as needed.

The more detailed the recipe, the better.

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Do you know how to make a recipe for brine? Try to adjust the line yourself others are not necessarily the best - things in people to believe in their own

The more detailed the better the recipe for the drying agent

There are many kinds of drying agent

Drying agent: silica gel desiccant (the main ingredient of silicon dioxide), quicklime desiccant (the main ingredient of calcium oxide), calcium chloride desiccant (the main ingredient of calcium chloride), mineral drying agent: the main ingredient of calcium chloride, the main ingredient of calcium chloride. Calcium chloride), mineral desiccant, montmorillonite desiccant

Deoxidizer: inorganic deoxidizer (the most widely used is iron deoxidizer, containing 90% to 96% of metallic iron, the rest is mainly ferrous oxide.)

Seeking Sichuan brine recipe, the more detailed the better!

1, with ingredients: Sichuan pepper, star anise, cloves, grass nuts, licorice, cinnamon *** 3/4 cup. Practice: brine material, sand ginger powder with Sheng cloth bag. Add eight cups of water to boil, slow boil to one hour and a half to two hours 2, Ingredients: star anise (two), aniseed, pepper (each two teaspoons), licorice (six), cinnamon (a piece), grass jelly (a), Chen Pi (1/4) Practice: marinade material with a cloth bag, add 12 cups of water to boil for 30 minutes to take out. 3. Ingredients: Pork, pork bones, add old moldy black beans, cinnamon, orange peel, licorice, cumin, star anise and Luo Han Guo. Practice: add water and simmer for one hour. 4, Ingredients: soy sauce essence, anise, cinnamon, grass jelly 50 grams each, sand ginger, pepper, cloves 25 grams each, licorice 50 grams, 500 grams of boiling water. Practice: first soy sauce, cooking wine, rock sugar, refined salt, monosodium glutamate in a tile pot on a slow fire, about 1 hour after cooking will become. Spices and herb packets shall be soaked in the basin frequently. After the brine is made, it is best to use every other day. 5, ingredients: 100 grams of Sichuan pepper, anise 150 grams, 100 grams of cinnamon, 50 grams of cloves, 50 grams of red currant rice, 50 grams of licorice, 500 grams of fat, 1500 grams of soy sauce, 500 grams of fish sauce, 150 grams of rock sugar, 500 grams of salt, 250 grams of ginger, 250 grams of green garlic, fried garlic 150 grams of coriander 250 grams, 250 grams of Shaojiao Practice: 100 grams of Sichuan pepper, anise 150 grams, cinnamon 100 grams, coriander 250 grams of Shaoxing wine 150 grams of Sichuan pepper, star anise, 100 grams of cinnamon, 50 grams of cloves, 50 grams of red currant rice, 50 grams of licorice, into the "medicine bag"; 500 grams of fat sliced, fried lard and discarded residue. Take a large stainless steel pot, pour 12.5 kg of water, 1500 grams of soy sauce, 1500 grams of soy sauce, 500 grams of fish sauce, 150 grams of rock sugar, 500 grams of refined salt, with a high fire after boiling, put the lard, 250 grams of ginger, 250 grams of garlic, fried garlic 150 grams of coriander 250 grams, 250 grams of Shaoxing wine, "medicine bags "Boil 20 minutes, it will become brine. The longer the brine is stored, the more flavorful it is. Storage methods: every morning and evening need to boil once a day, "medicine bag" generally 15 days to change a flash, every day, but also according to the amount of loss, appropriate proportional to the addition of soy sauce, fish sauce, soy sauce, salt, sugar, wine, every day after the brine, you need to ginger, garlic, garlic, coriander, fish up, remove the foam impurities. There can be no water mixed in to prevent spoilage. (This is the brine side to do the Chaozhou marinated goose) 6, ingredients: old chicken, soup bones, cinnamon, soy sauce, dark soy sauce, rock sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander, cumin, grass berries, licorice, sand ginger slices. Directions: (1) Make a thick soup with old chicken, soup bones and cinnamon. (2) Pour the boiled soup into a bucket, add a little light soy sauce, dark soy sauce, rock sugar, brown sugar, drop a little fish sauce, so that the soup becomes light coffee color, add salt, slightly salty, add ginger, star anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander, cumin, cumin fruits, licorice, sand ginger slices. (3) Bring the soup to a boil and pour in sesame oil. 7, spices: 60 grams of star anise, 50 grams of cinnamon, 45 grams of dried herbs, 50 grams of peel, 200 grams of fresh ginger, 75 grams of lemongrass, 1 pair of mealybugs, 10 grams of cloves, 30 grams of grass nuts, 35 grams of fennel, 25 grams of peppercorns, 30 grams of American ginseng, 15 grams of ginseng, 25 grams of yin and yang shellfish [available in traditional Chinese medicine stores], 4 rosmarinaceous fruits, 20 grams of wolfberries, 50 grams of jujubes, 100 grams of dried scallions, 30 grams of ginger . Soup Ingredients: 2 old hen, 1 old crow, 3000 grams of pig bones, 300 grams of cinnamon [with shell], 500 grams of lard, 300 grams of celery, 50 grams of parsley, 75 grams of green, red pepper. Seasonings: 250 grams of salt, 1500 grams of soy sauce, 500 grams of dark soy sauce, 150 grams of sugar color, 200 grams of cooking wine, 50 grams of fish sauce, 100 grams of rock sugar, 75 grams of monosodium glutamate, 25 grams of chicken essence. Method: (1) the old hen, the old crow clean [chicken, duck miscellaneous for other purposes], stick bone cracked, together into the soup pot, and then into the cracked cinnamon mixed into the water about 20 kilograms: after boiling over high heat, skimming foam, turn to medium heat into a pot of broth, fished out of the old hen, ducks, stick bone to be used. (2) the original soup poured into the brine pot, another anise, cinnamon, dried herbs, peel, mealybugs, cloves, fruits, fennel, peppercorns, American ginseng, ginseng, yin and yang shells, berries, etc. with gauze wrapped in spice packets into the brine pot, and then into the fresh ginger, lemongrass, knocked over the Luo Han Guo, jujubes, dry onion, patting the broken ginger, seasoning salt, soya sauce, dark soy sauce, sugar color, cooking wine, fish sauce, rock candy, etc., and then on the fire to simmer! About 1 hour, to be fully flavored, seasoned with monosodium glutamate, chicken essence, that is, into the brine. (3) first to brine the raw materials to be clean, after the initial processing, into the brine pot, another celery cut into sections, parsley cut section, green and red peppers deseeded and cut into pieces, together and the chemical lard into the frying pan after frying want to start pouring into the brine pot, and then end of the brine pot on the fire, the pot of raw materials directly in the brine can be cooked. (This recipe is so fine, so complex oh) on the first to this, and then see in the fill in it. 8, raw materials: dried chili 400g, ginger 50g, onion 70g, anise 20g, cinnamon 8g, cumin 10g, grass 10g, pepper 10g, cloves 5g, 8g, cardamom 12g, row of grass 5g, 5g, 5g, refined salt 100g, 15g monosodium glutamate, red currant rice 50g, 5,000g of fresh broth, 2000g of refined oil Methods: (1) dry chili pepper cut into knots, the other spices slightly soaked in water, the other spices, the other spices, the other spices, the other spices, the other spices, the other spices, the other spices, the other spices, the other spices, the other spices. Other spices slightly soaked in water, drained. Red currant rice with water 1200g simmering excellent, leach and leave the juice to be used. (2) net pot on the fire, put the oil burned to 30% hot, under the dry chili pepper section, drained spices and onions and ginger slightly fried, into the soup and boiled red currant rice water, seasoning salt, monosodium glutamate boiling, change the small fire simmering for 2 hours, until the escape of the flavor, spicy, that is, into the marinade. (Marinated duck neck recipe)

Rongchang marinated goose traditional Chinese medicine recipe, ask for help a little, thank you

medicinal drunken goose recipe includes the following operational steps: raw materials: goose, licorice, cinnamon, nutmeg, grass berries, wolfberries, sesame leaves, Chenpi, salt, cooking wine, honey, salad oil, vinegar, broad bean paste; the invention in the cooking of the goose before the goose in the body of the live geese into the white wine, through the geese's own digestion will be the alcohol seepage into the In the cooking process, by coating the surface of the goose with honey, deep-frying can make the surface of the goose golden, attractive color, and the flavor will be tightened in the goose meat, the goose meat added to the composition of Chinese herbs, improve the nutritional value of the goose meat, and improve the taste of the goose meat, edible safety, health, therapeutic and health care functions.

Detailed recipe for chicken casserole sauce the more detailed the better

Chicken casserole ingredients: Main ingredients: about 2 pounds of tender three yellow chicken a 配料：Mushrooms, fresh small bamboo shoots, parsley, cilantro, onions, green pepper, red pepper, garlic seeds, ginger, ginger, scallions. American ginseng or American ginseng Seasoning: columnar sauce, peanut sauce, sesame sauce, seafood sauce, satay sauce, sweet noodle sauce, salsa verde, etc. A little bean sauce, a little powdered ginger, a little cooking wine, a little white wine There are two kinds of chicken casserole. One is dry fried chicken casserole and the other is chicken casserole with soup. I prefer dry fried chicken casserole. Because dry fried chicken casserole color and flavor are more than with soup chicken casserole. One, with soup chicken casserole production program. 1, about 2 pounds of tender three yellow chicken. Chopped into small pieces, with a spoon of sauce, peanut butter half a spoon, half a spoon of sesame sauce, a small spoon of seafood sauce, half a spoon of satay sauce, a small spoon of sweet noodle sauce, small half a spoon of sacha sauce, a little bit of powdered sand and ginger, a little bit of cooking wine, marinate for more than 10 minutes. 2. 2: In a wok over medium heat, add the oil at about 70% and crack the ginger and garlic seeds. When the garlic seeds are slightly yellow, add the onion, mushrooms and bean paste and stir-fry to release the red oil, then add the marinated chicken pieces. Add seasoning wine and white wine, stir fry on high heat to remove fishy, stir fry on low heat. 3, stir-fry until the chicken is almost cooked, add bone broth, boil over high heat to remove the foam and put into a casserole with green and red peppers. Add cilantro, scallions, other than the other ingredients on the fire to boil. 4, seasoned under the scallions, pot clean and then put a little oil, add dried chili peppers, peppercorns fried poured on top of the chicken, and finally put the cilantro, cover the lid and the alcohol stove on the table together, the chicken can be eaten after the soup can also be added to hot vegetables. Second, dry fried chicken pot production program. 1, about 2 pounds of tender three yellow chicken. Chopped into small pieces, with a spoonful of sauce, peanut butter half a spoon, half a spoonful of sesame sauce, seafood sauce a small spoon, half a spoonful of satay sauce, a small spoonful of sweet noodle sauce, a small half spoonful of sacha sauce, a little bit of sand and ginger, a little bit of cooking wine, marinate for more than 10 minutes. 2, iron pot on the fire, the oil about 70% heat under the cracked ginger and the total number of garlic seeds. After the garlic seeds slightly yellow under the onion, mushrooms and bean paste stir fry red oil, under the marinated chicken pieces. Add wine and white wine and stir-fry on high heat to remove fishy, stir-fry on low heat. 3 casserole set on the fire, hot oil, under the total dry pepper, pepper frying incense will be iron pot in the chicken pieces poured inside the casserole. Add cilantro, scallions other than other ingredients stir-fried over low heat 4, while stir-frying seasoning, stir-fry more than 3 minutes, and finally put the cilantro, cover the lid and the alcohol stove on the table, the chicken can also be added to the soup after eating hot green vegetables. Third, the advantages of dry fried chicken casserole. First of all, the color of dry fried chicken casserole is naturally much better than that of chicken casserole with soup. Because with soup chicken casserole by the soup a cover what can not see clearly, and dry fried chicken casserole: golden yellow chicken, green and red chili peppers, black mushrooms, white bamboo shoots, onions and so on. Colorful and clear at a glance. Secondly, Dry Fried Chicken Casserole is cooked with special chicken casserole sauce after slow frying in casserole. No soup is added. So both the main dish chicken and side dishes are much more flavorful than chicken casserole with soup. Fourth, the shortcomings of dry fried chicken casserole dry fried chicken casserole and chicken casserole with soup compared to the only disadvantage is: eat dry fried chicken casserole after cooking vegetables slightly inferior to chicken casserole with soup. But I personally think that chicken casserole is not a hot pot after all. V. Summary The exclusive recipe for chicken casserole is in the master's own recipe for stir-fry sauce, which I heard is made of 26 kinds of seasonings such as salsa, seafood sauce and some natural medicinal plants; the chicken is also relatively important, and it must be a tender and easy-to-cook meat. On the Guangdong side, three yellow chickens are used. The ingredients such as celery, cilantro, onions, scallions, green peppers, garlic, etc., are all ingredients with the efficacy of blood, after the weather turned cold, the chicken casserole in the American ginseng with Citibank

Request bowl of spicy hot practice and recipe the more detailed the better thank you

Simple point! Just go and buy a packet of Sanwu brand hot pot base, add boiling water to boil, you can! According to the taste of people add oil, salt, soy sauce, vinegar, garlic, green onions, pepper, sesame oil.

friends want to sell plate noodles who know the recipe the more detailed the better.
Board noodles originated in the Three Kingdoms period, is Henan Xinye County and Anhui Taihe County famous Han Chinese specialties. On the top of the flour to do the embryo, with mutton, dozens of other spices to do the soup, the board noodles white lubrication, crystal clear, white noodles, green leaves, red shame, with a mouthful of thick spicy flavor, but also emit ten miles of fragrance, so people have a kind of can't stop, have to eat the impulse.

2

Mutton Soup Ingredients

Ingredients Preparation

Mutton, fennel, peppercorns, ripe ground, angelica, cinnamon

, pepper, anise, cloves, tangerine peel, cinnamon, ginger, each 2 two; 2 kg of red chili pepper; 20 kg of mutton oil and mutton; 1 kg of rice vinegar; half a kilogram of monosodium glutamate; 2 kg of salt.

Production steps

1, the material all washed, and then with warm water over a little bit, ginger patted, mutton oil into the pot;

2, eighty percent of the heat in turn into the garlic, a variety of materials, red chili peppers, and then seasoned with soybean paste, rice vinegar, salt, plus rock sugar, mutton oil and mutton, to be mutton when the eight ripe, turn to a small fire, slow cooking, remember not to cover the lid of the pot;

3, mutton fried cold and cool can be stored, take out the appropriate amount of fried mutton soup ingredients diluted with boiling water on a small stove after boiling slow simmering, to spare

Note

Turn the slow fire, remember to soup to maintain a slightly boiling state, and at any time to turn the material, mutton should be cut into small dices, off the fire, you can put the boiled eggs into the pot together, immersed in the soup, so that the material juice slowly seeped into the eggs, so that the egg flavor flavor and aroma. The eggs will taste fragrant;

Noodle blanks

Use the best flour and cold water to make dough, and tie the noodles twice with a little salt and alkali, and leave it for use. The corn starch is packed in a cloth bag, and the dough is rolled into a cylindrical noodle blank about 8 centimeters long and 2 centimeters wide, and then patted with corn starch, and finally placed on an iron plate and covered with a damp cloth, to be used.

Board noodles

One by one to take a good noodle billet, rolled into a piece with a rolling pin, take 10 to 12 pieces of noodles stacked hand pinch the two ends, in the iron plate hard flat fall, to be long after the fall into a pot of boiling water, wait for the water to reboil, and then put in the prepared Chinese cabbage. With a leaky spoon to have cooked noodles and vegetables out, and then into the yellow iron porcelain bowl, pour a few tablespoons of marinated flavor soup ingredients; lamb; eggs; can be.

3 Nutritional value

The main nutrients of the plate noodles are protein, fat, carbohydrates, etc.; noodles are easy to digest and absorb, and have the effect of improving anemia, strengthening immunity, balancing nutrient absorption, strengthening the spleen and stomach.

How to upgrade the free fan material recipe the more detailed the better thank you