1.Potato balls:

30g of pork fat (pork belly), 0g of potato starch100g, 20g of soy sauce, and appropriate amount of onion and ginger are chopped, stuffed into quail egg pellets, and fried in an oil pan.

2. Making soup stock:

Ingredients: half a chicken, half a duck, 2-3 pork leg bones, one crucian carp, and 20 kg of clear water in the package (onion and ginger).

Process: Put chicken and duck bones in boiling water for 3-5 minutes to remove blood, then take them out and clean them, put them in a stainless steel bucket, add water, put them in a big fire, take them out, remove floating foam, and simmer for 4-5 hours with a small fire. The soup is milky white and has a fragrance overflowing.

Maintenance: in the morning, boil the briquette stove with fire (heat preservation), at noon with water fire, at the briquette stove (heat preservation and slow stew), and in the afternoon with water fire, at least twice a day, once in the morning and once in the evening, and add less water to the soup, but after adding water, boil it, and no raw water is allowed.

3. Making potato noodle:

Raw materials: 500g potato starch, 250g first-class flour, 50g cassava starch, edible alkali10g, 5g refined salt and water100g.

Practice:

A. Take potato starch, first-class flour and cassava starch, mix them evenly and put them into a basin for later use.

B, adding edible alkali and refined salt into the container, and then adding water to dissolve to prepare saline-alkali water.

C. Add water to the pot to boil, and then prepare a pot of cold water.

D, adding alkaline water into the mixed powder, stirring, then adding a proper amount of water, stirring, and making the noodles into moderate softness.

E. When the vermicelli floats in the pot, stir it with chopsticks to prevent it from sticking together, then cook it on low heat until it is 70-80% cooked, take it to cold water to take a shower and soak it in cold water.

Note:

1.The softness and hardness of dough is a factor of the thickness of vermicelli.

2. Appropriate amount of salt can be put in the boiling water pot to prevent the vermicelli from breaking and sticking.

2. Making potato flour

Ingredients: potato vermicelli, chafing dish base, rape, potato balls, shredded bean skin and kelp.

Seasoning: 5g of salt, 2g of monosodium glutamate, 2g of chicken essence, 2g of ethyl wheat tooth powder, 2g of chicken essence, 2g of chicken powder, sugar 1 g, white pepper 1 g, 4g of sesame oil, and appropriate amount of coriander and shallot.

Practice:

A, adding soup stock and chafing dish bottom material into a pot, and then adding salt, monosodium glutamate, chicken essence, galangal powder, flavor fixative, chicken essence, chicken powder, white sugar, white pepper, sesame oil and sodium-based seasoning.

B. Shred rape, potato balls, bean skin and kelp, then add potato vermicelli and cook, and pour into a bowl.

Preparation of base red oil:

Oil (butter, lard, chicken oil and salad oil are mixed according to the ratio of1:1:1:1and can be matched according to the cost). Heat the pot, add star anise and pepper, stir-fry until fragrant, add onion and ginger, then remove and throw away. (Among them, a proper amount of spices can be added to the fried incense, thus increasing the flavor of the oil). Then add Pixian watercress, stir-fry until fragrant (the color of oil turns red, and the bean paste is slightly dry), add pepper noodles, then add tomato sauce (to enhance color and freshness), stir-fry until fragrant, and add water to cook over low heat.

Jiedilia potato noodle formula

Method for making potato vermicelli:

First, weigh ten Jin of potato starch into the dough mixer for later use.

2. Weigh a catty or two of potato starch into a large bowl, and pour 3 grams of edible alum into the bowl. If you want to make potato flour more gluten-free, you can add salt or a small amount of edible alkali and gluten-giving agent.

3. Boil four catties of four liang boiling water on the fire (alum 9 can be added)

4. Weigh two kilograms of warm water (no more than 6 0 degrees, not hot, and the temperature is at a high point in winter), pour it into a large pot filled with one kilogram of potato powder to make starch liquid, and mix well. You can also shake the starch solution in the big basin evenly by hand, and in short, you can't let it precipitate. (Note: The simple method is to directly add alum to the prepared starch solution, then add salt10g and edible iodine 5g) (as the saying goes! Salt is bone iodine is tendon) adding salt iodine will become more tendon. Alum is added to the starch solution, and it can be washed with boiling water without strenuous stirring. If you see that the color of the flour is white, it proves that the temperature is a little low and you must heat it with a small fire to increase the viscosity.)

5. Quickly pour four catties and four taels of boiling water into the prepared starch solution, and keep stirring in one direction with a wooden stick until it is smooth and transparent, and then pour in the edible alum water. (When pouring in, stir slowly, stir until the alum water is dissolved, and then accelerate vigorously.)

6. When the mixture is white and elastic, pour the mixture into the dough mixer and begin to mix the dough.

Seven. In the dough mixer and 1 0 to 1 5 minutes, wrap it up and wake it up for 5 to 1 0 minutes before putting it into the machine for use (if the flour doesn't mix together, you can sprinkle some warm water to adjust the hardness).

8. Set the potato flour machine, and burn a pot (or a big pot >; Boiling water, such as boiling water in a large basin, before making powder. Knead the dough into a strip about the length of a pencil by hand and put it into the feed inlet of the potato flour machine to squeeze out fresh potato flour strips.

9. After the vermicelli is put into the pot, it will be taken out as soon as it floats, and it will be taken out in a cold water basin for cooling and cooling thoroughly (generally, it will take 2 0 to 3 0 minutes to soak in cold water).

10. Take out the cool vermicelli and control the moisture.

Note: Potato flour can only be kept fresh in cold storage. Can't freeze, potato vermicelli can only be air-dried and not exposed to the sun. Do not air dry.

Preparation method of bittern oil:

Take 5 kg of pork suet oil as an example: 5 kg of meat is stirred into a pit, 2 or 3 tsaoko, 5 or 6 cloves, 8 or 9 pieces of fragrant leaves, 3 or 4 pieces of anise, 3 or 4 cloves of garlic and ginger 1 piece (pat open), and then boiled over medium fire until the oil residue turns yellow, and the above residues and oil residues are taken out.

Method for making meatballs:

Take 5 kg of meat as an example: first buy 5 kg of pork belly, stir the meat into a pit, put it in a pot, add salt100g, monosodium glutamate 60g, potato starch 2.5kg, 3 eggs, chicken powder 80g, thirteen spices15g, ginger 25g, delicious and fresh soy sauce 35g, and soy sauce 5g. When the oil temperature is 80% hot, put the meatballs in. Don't stir the meatballs that have just been put into the pot. Only stir them when the skin of the meatballs becomes hard. The meatballs can be fished out when they float.

Hanging soup:

Take 30 kilograms of soup as an example

Ingredients: 3 kg of pig bone, old hen 1 each, and a duck rack.

Seasoning: 300g of old ginger, 500g of green onion, 8g of white pepper or angelica dahurica, 500g of cooking wine.

Production procedure:

(1) Slaughter the chicken, then perform laparotomy and cure it. Pig bones are washed and broken. Soak pig bones and old hens in a boiling water pot, take them out, rinse them with clear water, and drain them. The old ginger is broken and the green onion is tied.

(2) Put the pig bone and duck rack. Put the old hen, ginger, green onion, white pepper and cooking wine into the soup barrel, inject clean water, boil over high heat, skim off the floating foam, and cook over medium heat until the soup is milky white and fresh and fragrant.

Key points: clear water must be added at one time, and no water is added halfway. Water should not be mixed too full, so as not to overflow the pot after boiling. It needs strong fire or medium fire to cook, and the soup cooked with small fire is not white.

Casserole ingredients, side dishes and cooking process:

Add the stock until it is 2/3 of the height of the casserole, put a meatball (divided into four small pieces) and add 5g of salt, 5g of monosodium glutamate, 0g of chicken powder10g, 10g of pepper10g, 0g of chicken essence10g, 10g of stock powder10g, and 35g of marinated pig oil. Use chopsticks to reverse it a few times, open the back end of the pot (note: turn off the heat when there are bubbles in the casserole pot), and add sesame noodles (sesame noodles are fried sesame seeds crushed) and coriander. When making two kinds of mixing, first cut the Daoxiao Noodles into the boiling water pot, float it out, let it cool, and make it the same as making potato flour, that is, add 2 Liang vermicelli and 2-3 Liang Daoxiao Noodles.

Preparation of soup powder:

Powder the following seasonings: fragrant sand 1 50g, tsaoko-50g, star anise150g, codonopsis pilosula100g, cinnamon150g, ginger 400g, pepper 250g, galangal 200g and pepper/kloc.

Chili oil:

Add 2 kg of oil to the hot pot, add onion and ginger slices, fry until brown, and take out. Add fine Chili powder 1 kg, seasoning powder (40g of Xiaoxiang, 30g of Cinnamomum cassia, 30g of Amomum tsaoko, 30g of Illicium verum, 5g of clove, 20g of fragrant leaves, 20g of nutmeg, 5g of fragrant sand 15g, and 5g of thyme, and grind into powder) 1 2 or so, and simmer with low fire to obtain the fragrance.

Casserole potato powder recipe

Production method

Process:

1, potato flour, with a small amount of green vegetables, (sausage, ham sausage, mushroom and yuba are all cut diagonally, one slice each, and can be mixed together.

2, old oil, use a little for each pot.

3, make a refreshing sauce, use a little or a spoonful per pot.

4, Chili oil, need to add, do not need to add. By-product method of spicy materials can be made as well as chili oil. If it tastes better than ordinary chili oil, it can replace ordinary chili oil.

5, make peanuts, put them on top before the pot, add parsley, and quail eggs.

Raw materials for making old oil:

200g of Sichuan Pixian bean paste, 6 red peppers, 200g of carrots, a small amount of coriander, one onion, 50g of wild pepper 1 0g, 50g of green onion, 200g of celery, 0/nutmeg1each, fragrant leaves15g, an appropriate amount of star anise and two tsaoko.

Making:

Add salad oil until it is 80% hot, add the above items, stir-fry for 6 minutes on medium fire, and then simmer for 30 minutes (keep pushing in the middle, otherwise the bottom will stick easily). When the time is up, remove the impurities with a fine colander and save the oil for use.

Selection of special refreshing sauce:

40g of garlic kernel, 30g of pickled wild pepper, 50g of ginger, 50g of scallion, 80g of onion, 20g of tomato sauce, 30g of fresh tomato, 30g of seafood sauce, 30g of ribs sauce, 20g of pepper powder, 30g of douchi, 300g of Sichuan Pixian bean paste, 6g of cooking wine, 20g of monosodium glutamate and Texian No.1/kl.

Method:

1, garlic, wild pepper, ginger, shallots, onions, tomatoes, etc.

2. Pour salad oil into the clean pot and heat it. After adding chopped raw materials to boil, turn to low heat and boil for 15 minutes, and leave the fire for use when the water is dry.

3. 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. Make peanuts: stir-fry 500 grams of peanuts and 50 grams of sesame seeds, throw away the peanut skin and grind it into small pieces. Jiang Mo has a small amount. Heat the oil, add it to the peanuts while shaking, not too much oil, and mix well.

Preparation of oil pepper: two gold bars of Chili powder1000g, chili powder 400g, pepper 350g (freshly ground), sesame 50g, a small amount of pepper and an appropriate amount of spiced powder, mix them, put them in a container that is not afraid of scalding, and add a small amount of water evenly. Chili powder is definitely the most, and the others are ingredients. How to measure it? Production: burn a pot of hot oil (the oil will smoke), turn off the fire, and let it stand for 1-3 minutes (cooling, the key). Then pour a spoonful of hot oil into the prepared Chili powder slowly, and stir the Chili powder with chopsticks while pouring (the key is to put a rag under the container to prevent the container from moving) to ensure uniformity. There should be more oil than less, and the Chili powder should be completely submerged after production.

Special spicy material

1, pepper 2 10/0g, dried pepper 500g, kaempferia kaempferia10g, star anise10g, fragrant leaves 5g, Amomum tsaoko 5g, cardamom 5g and fennel 5g, and processed into fine powder.

2. Then boil it with Pixian bean paste100g, lobster sauce 30g,100g oil, and add a proper amount of water for half an hour. Finally, add the fried sesame seeds. Finally, the oil and water should not be too much. Keep shaking, or the bottom will paste.

Authentic potato noodle soup

Broth 1: Soup must be good, otherwise it is not delicious, 30 kg of water, 4 kg of beef bone (high price can be omitted), pig bone, chicken skeleton, use: chicken rack for 2 days, bones for 6-7 days.

Broth 2: chicken (skeleton) and pork bones are appropriate. Aromatic herbs (star anise 10g, licorice 4g, pepper 5g, Senecio scandens 5g, Alpinia officinarum 10g, cinnamon 5g, galangal 4g, radix aucklandiae 5g, clove 0.5g, red fruit 2g, Amomum villosum 1g, Bibo 5g, Flos Magnoliae1g.

Spicy ingredients:

1, Zanthoxylum bungeanum1500g, dried chilli 3500g, kaempferia kaempferia 50g, star anise 30g, fragrant leaves 20g, Amomum tsaoko 20g, Amomum cardamom 20g and fennel 20g, and processed into fine powder.

2. Then grind it with 5 kg of Pixian bean paste, 200 g of lobster sauce and 500 g of rock sugar, boil it with 5 kg of butter and 3 kg of scallion oil and 2 kg of water 1 hour, and finally add fried and ground peanuts and soybeans, and naturally cool it in a square plate of white steel.

As for the side dishes, you can choose the following: jujube, medlar, shrimp, fish balls, crab legs, spiced pork balls, sausages, ham slices, chicken pieces, beef pieces, fat sausages, coriander, rape, lettuce, radish, cucumber, wax gourd, leek slices, shredded carrots, Sichuan pickled cabbage foam, chive foam, meat foam, fungus, tremella, and day lily.