A sauce
(1) single brush string (single eat fried string of this)
Fresh sauce: with the country brand garlic sauce 500 grams, Haitian seafood sauce 100 grams of oyster sauce 50 grams of five spices 10 grams of concentrated fresh spices 5 grams of powder, 60 grams of sugar, 40 grams of monosodium glutamate (MSG), 1,300 grams of water, corn starch 45 to 400 grams of water (the starch first melted into the pot), mix well. ), mixed well, stirring constantly over medium heat, almost open when adding 100 grams of Fanta or Sprite boiled thick can be, and finally poured into 20 grams of cooked sesame seeds.
(2) "burrito sauce" (roll any type of cake with this) sauce practice: 500 grams of garlic sauce, Shikwuyuan sweet sauce 200 grams of five spice powder 10 grams of sugar 30 grams of salt 30 g, 30 grams of monosodium glutamate, concentrated fresh spices 5 grams of water 1100 grams of water, corn starch 45 grams of water 300 grams of water, stirring constantly in the heat, simmering thick can be, this does not have to put sesame seeds.
(3) five spices salty sauce (for single brush, barbecue, burrito)
Sauce recipe: 200 grams of salad oil, Haitian brand seafood sauce 500 grams, Shikwuyuan sweet noodle sauce 500 grams, 50 grams of chicken essence, monosodium glutamate (MSG) 40 grams of concentrated freshly ground spices 5 grams of sesame seed paste 100 grams.
Sauce production: pour the oil into the pot, put onions, ginger, onions, cilantro, frying yellow fish out, turn off the heat and put the seafood sauce sweet noodle sauce, small fire frying, frying out of the big bubbles, add 2000 grams of water, turn on the heat and put the chicken essence, monosodium glutamate, sugar, and then stir well, and finally put sesame sauce, see the consistency of the thick and thin, thick with the addition of water, thinned out by more simmering for a while.
(4) thick salty sauce (for single brush burrito):
70 grams of green onion, 60 grams of ginger, 50 grams of onion (cut into mince standby), Shikwuyuan sweet noodle sauce 700 grams of seafood sauce 200 grams of Haitian, 200 grams of Haitian soybean paste (with a cooking machine +150 grams of water to break up), Haitian oyster sauce 75 grams of garlic sauce 120 grams of hot sauce, sesame seed powder 50 grams of monosodium glutamate (MSG) 30 grams of Chicken powder 30 grams of Jialong Chicken powder 30 grams. 30g Jialong Chicken Powder 30g Secret Sprinkles 30g (our small yellow ingredients) Concentrated Fresh Flavor Powder 30g.
Simmering sauce steps:
1; start a pot of boiling oil 250 grams of hot oil into the ginger,
2; and then into the onion foam slow-frying golden fried incense
3; pour into the modulation of the sauce,
4; stir-fry for a minute and then add two kilograms of water,
5; simmering open can be (if you don't brush the cake can only brush the string can be added to the three water plus cooked sesame seeds) (40 grams)
(5) sweet sauce: recipe ratio: 6 pounds of water, phoenix ball mark ketchup 300 grams, 20 grams of Ganmei powder, 500 grams of sugar, 30 grams of salt, starch hook Court, sticky can be.
(6) spicy sauce: with the country brand garlic sauce 500 grams, Haitian seafood sauce 100 grams of five spice powder 10 grams, concentrated fresh powder 5 grams of sugar 60 grams, 40 grams of monosodium glutamate, 1300 grams of water, millet chili pepper 30 grams of pepper 15 grams of pepper, corn starch 45 to 400 grams of water (the starch first melted and poured into the pot), simmering to thicken.
Note: the degree of spicy according to the local appropriate increase or decrease
(7) the secret system of chili oil: chili pepper (slightly spicy) 200 grams of chili pepper (especially spicy) 250 grams of chili pepper (spicy) 10 grams of cumin powder, 5 grams of five spice powder, 5 grams of freshly ground concentrated powder, monosodium glutamate 10 grams of salt 5 grams of sesame seed, all of the above mixed, about one catty of oil.
Method of production: boil the oil hot, put the appropriate amount of green onions, ginger and onions, cilantro. Frying slightly yellow fish out, slightly cooled, the oil temperature of 160 ℃ too hot chili easily paste, and then pour the oil with a spoon to the mixture of chili noodles, while pouring while stirring, the oil poured to the concentration you want can be cooled on the aroma Note ~ all the monosodium glutamate is used in the salt-free monosodium glutamate, sweet and salty according to the local regulation, salty, less salt, sweet, less sugar.
Two, sprinkles
Four sprinkles:
1, cumin powder with cooked sesame seeds (sesame seeds in moderation how much can be)
2, chili pepper (to be spicy) a catty, pepper, two two, mix well
3, salt (buy ready-made, instead of salt, not every put, there is a taste for heavy put,)
4, the small yellow material Ratio: 100 grams of cooked peanut flour, cooked sesame powder (cooked sesame can also be) 60 grams of cumin 50 grams of cumin powder 20 grams of onion powder 20 five spice powder 30 grams of curry powder 150 grams of white pepper 20 grams of hot and spicy fresh 20 grams of garlic powder 20 grams of Jialong chicken 100 grams of chicken powder, monosodium glutamate (salt-free) 80 grams of MSG (unsalted) to put all together and mix it well, with a small fire to micro-frying to dry and cool Note: the real material of the frying process. The flavor is fragrant without frying, more additives, cheaper, flavorful according to the individual two choose one to use.
Special note: fried aroma type can be used as a splash material, directly add some salt, splash with hot oil, want to eat spicy add chili pepper pepper
5, do not have to fry the sprinkles: Jialong chicken 125 grams of chicken powder, 63 grams of curry powder, 30 grams of monosodium glutamate (MSG), hot and spicy 12 grams of fresh concentrated freshly ground 12 grams of spice powder, five spice powder 12 grams of beef flavor 6 grams of fine cumin 20 grams of powder above the mixed mix can be! Note ~ MSG are used salt-free MSG
three, chicken marinade
(1) chicken fillet, stick chicken marinade
first, processing steps:
1, select the chicken breasts, available frozen chicken breasts, taste good with fresh chicken breasts. Thaw and clean the chicken breast, remove the chicken tendons on it as well as the skin, and cut it into thin strips.
Second, marinade
1, Orleans flavor
Main ingredient: a pound of cut chicken fillet Orleans marinade 15g, curry powder 1g, salt 1g, thirteen spices 1g, tenderizing powder 3g, 3 grams of garlic powder, baking powder 2g, 1 gram of baking soda, 1 gram of ethyl aromatizers, 1 catty to 3 pounds with an egg, 100 grams of water summer 80 grams of winter mixing well into the Fried chicken 20 grams of cornstarch 20 grams of powder, 10 grams of crispy fried powder, marinate for more than 4 hours, out of the stall with a moderate amount of starch before use, mix again without dripping paste so far, and then stick the breadcrumbs, chicken fillet is not good to hang the breadcrumbs, less water ~ ~ ~
Stick Chicken Batter Production
Crispy fried powder 25 grams, 10 grams of baking powder, baking soda 2 grams of sugar 2 grams of chicken essence 2 grams of monosodium glutamate 2 grams of. 3 grams of custard powder, salt 2 grams of concentrated chicken juice 3 grams of egg 1 600 grams of water {that is, the above these materials into the water and stirred to taste} flour about 1 pound of flour used to adjust the concentration, want to thicker on the more flour, want to not thicker on the less put on the adjusted batter to put Orléans marinade 10 grams of the amount of the above can be made of 30 sticks of chicken!
Note: This batter is very good for any hanging batter, crispy chicken thighs, lollipop chicken, chicken cutlets, battered skewers, potato chips, lotus root slices, mushrooms, eggplant, squid, you just think of it, you can use this batter. Conclusion: These marinade tips, batter tips, are so versatile that you can make any product you can see from them.
(2) chicken cutlets (small meat skewers, chicken rice noodles, marinated, tenderloin, marinade the same way) marinade: one pound put Orleans marinade 20g curry powder 1g thirteen spices 1g tenderizing powder 3g baking powder 2g baking soda 1g, ethyl aromatizers 1g, water 50g, mix well corn starch 20g, marinate for more than 4 hours, and then sticking breadcrumbs.
(3) special chicken bones: (special note: be sure to first mix the ingredients into a paste with water, to the chicken racks smeared)
1 whole chicken racks + tenderizing powder 2g + New Orleans 20g + starch 15g + chicken essence 2g, ethyl aromatizers 1g, 30 grams of water, marinate for more than four hours. Dress and stick breadcrumbs. (Note: Be sure to first material with water all melted into a paste, and then coated with a well-treated chicken rack, wipe can)
Four, meat marinade
Chicken skin: a pound of chicken skin over hot water, remove water, change the knife +
Orleans 15g + starch 15g + tenderizer 5g + ethyl aromatizers 1 grams of sugar 2 grams of chicken essence 3g, on the color of the non-spicy chili pepper noodles 5 grams. 50g of water, mix well and marinate for more than four hours.
Chicken wings: one pound of chicken wings each two sides of two knives, Orleans 15 grams of tender meat powder 5 grams of chicken essence 3 grams of ethyl aromatizer 1 gram, 15 grams of starch, 2 grams of sugar, 5 grams of oyster sauce, 3 grams of colorful non-spicy chili pepper pasta, 50 grams of water to marinate for more than four hours on a skewer
Chicken heart: one pound of chicken hearts, remove impurities, washed, 15 grams of Orleans, 5 grams of meat powder, 3 grams of chicken essence, 2 grams of sugar. Ethyl aromatizer 1 gram, color protectant 2 grams, 30 grams of water, marinate for four hours, dressed with scissors to cut the mouth.
Chicken gizzard: one pound of chicken gizzard to change the knife, remove the water. + Orleans 15g + tender meat powder 5g, chicken essence 3g. ethyl aromatizer 1g, sugar 2g, color protectant 2g, water 30g marinated for more than four hours.
Chicken liver: cool water in the pot, put the right amount of red yeast rice to change the color, the water did not exceed the chicken liver, open the pot and cook for four or five minutes, cooked. The first thing you need to do is to get rid of the water and put it on a skewer.
Pork one catty, cut small pieces, onion and ginger shredded moderate, spicy fresh 3 grams, 2 grams of sugar, 3 grams of chicken essence, 3 grams of fresh king, 3 grams of pepper, oyster sauce 5 grams of coloring spicy chili pepper 5 grams of meat powder 5 grams of coloring, 5 grams of meat tenderizer, 30 grams of salad oil, eggs, ethyl aromatizers 1 grams of pork to grasp the marinade for four hours, threading the skewer mutton practice with the same pork and beef practice with the same pork.
Solid egg: ten eggs put 200 grams of water (water put 8 grams of corn starch), +6g cooking soda +2g salt, (salt and soda another 50 grams of water first melted before mixing, if not melted directly poured into the solid egg will be bitter,) to the above things mixed well after loading the solid egg molds, cool water in the pot, medium heat boil, the steam comes up after steaming for eight to ten minutes.
Eggplant steak production: sliced through the good brush crispy paste sticky breadcrumbs crispy powder production ratio: Barilla crispy frying powder a spoon, two spoons of flour, starch a spoon (1:2:1) mixed well standby can be adjusted into a paste sticky breadcrumbs
Five, chicken fork bone chicken thighs production:
First, the chicken fork bone cleaning
Operating steps:
Thawing of the chicken fork bone. Then use scissors to chicken and bone from the center in two, cut off the chicken skin on the chicken fork bone, chicken oil, cut until the chicken fork bone is very smooth, without any skin or meat can be. Then use a leaky pot to pack up, leak excessive water, dripping water is not obvious.
Second, chicken fork bone marinade
New Orleans flavor (taste sweet)
Main ingredient: a pound of chicken fork bone New Orleans marinade 25g cumin 3 grams of tenderizer 3g starch 10 grams of ethyl maltol 1g of garlic powder 3 grams of baking powder 3 grams of baking soda 1 gram of water 30 grams of water to all the ingredients mix well and poured into the fork bone and then beat the egg a (Note: two pounds can be)
Special: you want to make the color look good a pound of chicken fork bone, put sunset red pigment a pound of chicken fork bone put peanuts so point.
#Street food##Fried skewer##Fried skewer recipe##