Marinated meat spice recipe recipe: Angelica dahurica 25 grams, 25 grams of sand nuts, cardamom 25 grams, 25 grams of star anise, 15 grams of yucca, 15 grams of fruits, 15 grams of cinnamon, 15 grams of licorice, 15 grams of cumin, 15 grams of cinnamon, 15 grams of cinnamon, 15 grams of cinnamon, 15 grams of cinnamon, 15 grams of cinnamon, 15 grams of cumin, 15 grams of ginger, 15 grams of grass koup 15 grams of clove 8 grams of clove, 8 grams of leaves, 8 grams of Angelica, 8 grams of Astragalus, 8 grams of Pericarpium Citriodis, 8 grams of wicker bark

Marinated meat spice recipe recipe two: 25 grams of star anise, 15 grams of cinnamon, 20 grams of cumin, 10 grams of licorice, 10 grams of sorrel, 20 grams of pepper grains, 10 grams of sand nuts, 15 grams of grass kernels, 2 grams of cloves, 5 grams of nutmeg, 8 grams of tangerine, 8 grams of allspice, 15 grams of Angelica dahurica, 10 grams of good ginger and chili pepper as appropriate.

I, marinated meat spices ratio:

Selected 60 grams of fruits of grass; anise 40 grams; 40 grams of Angelica dahurica; 60 grams of cinnamon; 60~150 grams of peppercorns, 50 grams of fennel; 50 grams of leaves of the spice; 30 grams of grass nutmeg; 30 grams of sand; 30 grams of kenaf; 50 grams of nutmeg; 5 grams of cloves; 10 grams of orange peel. Select the spices and put them into a gauze bag.

Second, soup production

1, do 30 kg of soup material dosage: 4 kg of pork bones, chicken bones 1, 100 grams of green onions, 100 grams of ginger, 20 grams of cooking wine, about 35 pounds of water.

2, pig bone, chicken skeleton soaked in water for more than 1 hour, then wash and spare. The big bone from the center of the slaughter, so that the big bone inside the bone marrow boil out.

3, green onions washed and spare, ginger washed and pat broken spare. (Use old ginger)

4, add water to the bucket, add all the prepared ingredients and accessories to the bucket, bring the water to a boil over high heat, and then turn to low heat. And skim off all the floating foam on the water, when the floating foam is basically removed clean, cover the pot, simmer for 4-5 hours, and then fish out all the things in the soup, the soup is ready.

Three, fried sugar color

Fried tender sugar color, this fire is difficult to grasp. General can see bubbles color brownish red or slightly white smoke can be.

Q:. The ratio of salad oil, sugar, and water

A: The correct ratio of fried sugar color 250 grams of sugar plus 200 grams of water and 25 grams of oil.

Q: Which oil should I choose for stir-frying sugar color?

A: When choosing the oil for stir-frying sugar color, it should be pure and clear fat is appropriate, such as salad oil, olive oil, etc.;

Key point: it is not appropriate to choose the color of the fat is a little heavier, such as peanut oil; should not be chosen to produce bubbles after heating the oil, such as soybean oil and so on. The worst thing to choose is fats that are not resistant to high temperatures, such as tallow, butter, palm oil, and so on.

A: the correct process of stir-frying sugar color is:

1. clean pot on the fire, into the salad oil, gently rotate the pot to make it by the salad oil moistened. At this time the oil temperature should be forty-five percent hot.

2. When the pan is moistened through, add the sugar, then pour in the water, and keep stirring with a handful of spoons to dissolve it while heating.

With the stirring of the hand spoon, you will find that the big bubbles become small bubbles, the small bubbles become no bubbles, and then the color changes from white to yellow, and then to jujube red, and the whole process takes about 1 minute. Sugar color is fried.