A, small pot frying method recipe
Ingredients:
3 pounds of butter Salad oil 2 pounds of Pixian bean paste 1 catty 50 grams of white wine mash 20 grams of Ziba sea pepper 1,5 pounds of ginger 1 tael Garlic 1 tael Peppercorns 1.5 tael Tempeh 15 grams of Yibin broken rice 15 grams of vegetables Ice sugar 1 tael of top grade chili pepper 2 tael of green onion 1 tael of 3 inch
Spices recipe:
What is the recipe for hot pot base?
Spice recipe:
Baikou 5g Cao Guo 5g Sannai 3-5g Clove 3-5g Saren 5g Xiang Guo 5g Cumin 5g Cinnamon 5g Glycyrrhiza glabra 5g Zhizi 5g Pai cao 5g Old Buckle 5g Gansong 5g Pericarp 5g Wicker 5g Lemongrass 5-8g Anise 5g Aromatic Leaf 5g Thousand Mile Cumin 5g Fennel 8g Vanilla 5g
Prior to stir-frying, the spices are cut into 2-inch long sections, soaked in warm water for about two hours.
Before frying, cut the spices into 2-inch sections, soak them in warm water for about 20 minutes, and soak the peppercorns.
Prepare two frying pans, one inside the (beans, scallions, ginger, mash, 25 grams of white wine, garlic, crushed rice and vegetables, black beans and rock sugar)***9 samples mixed well.
Another pot to add 3 pounds of butter simmering, and then add the salad oil to 7-8% heat, with a spoon to the oil and even the top of the beans, while dripping oil while stirring, so as not to scorch the beans. Stir the oil as it drips to avoid scorching the dal. Then put the beans on the fire with medium heat and simmer for about 10 minutes, the beans are almost dry when the water under the Zipa chili, switch to high-fire frying when the oil boils, switch to low-fire simmering, 15 minutes after the addition of white wine 25 grams of white wine or so, continue to stir frying until the water of each raw material is almost dry, plus soak up the spices continue to stir fry until the raw materials 9 dry under the soak up the peppercorns, stir frying 5-10 minutes can be.
Two, hanging soup
As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick," so in the hanging of the white soup must pay attention to raw materials to match, in order to ensure that the soup is fresh and flavorful.
The characteristics of the soup are: milky white color, positive taste, thicker consistency.
Old hen a mother of a duck pig bones 15 pounds of carp 4 pounds
(Carp soup must be wrapped in gauze)
Suspended soup
1 raw materials blanch to blanch through the 2 cold water to soak the raw materials for 1 hour to make the raw materials within the nutrients suspected to be solid, simmering out of the soup is fresh and flavorful.3 suspend the soup when adding ginger, onion, wine, pepper particles.4 Mixed with water at once, if the water is boiled dry, can only add boiling water to the soup pot, it is strictly prohibited to add cold water to the soup pot.5 diligent foam, in order to ensure that the soup white. The soup should be simmered over high heat for a thick white soup, and over low heat for a clear soup. It is important to be aware of this.
Three, the right pot
Generally recommended to use 4:6 pot that is, 4 minutes of broth and 6 minutes of oil.
Raw materials for the pot: 50 grams of ginger granules 50 grams of garlic granules 50 grams of salt 15 grams of monosodium glutamate 50 grams of chicken essence 50 grams of pepper 5 grams of yellow wine 75 grams of sugar 15 grams of mash 10 grams of dried chili 40 grams of peppercorns 25 grams of old oil 5 jin of fresh broth 3 jin.
Remember: the flavor first, and then put the mother material. Pepper and dry chili pepper to the old oil and mother of the material put and then put.
Four, clear soup base
Recipe: 30 grams of chicken 30 grams of MSG 20 grams of salt 10 grams of pepper 15 grams of jujubes 10 grams of goji berries 5 grams of garlic 10 grams of ginger (skin) 5 grams of chicken oil 50 grams of tomatoes 4 slices of mountain treasures 20 grams of broth 4 jin. Lard 100 grams
Specialties (sheep's blood mushrooms, bovine bacilli. (slippery mushrooms, etc.)
The angelica and ginseng*** 20 grams chopped into granules into the white soup pot bottom is very good.