First, the sauce
(1) single brush skewers (this is for people who only eat fried skewers)
Fresh sauce: Suixiang brand garlic hot sauce 500g, Haitian seafood sauce 100g, oyster sauce 50g, concentrated fresh fragrant powder 5g, sugar 60g, monosodium glutamate 40g, water 1300g, corn starch 400g, mixed with water (the starch is melted and poured into the pot first), and then stirred evenly.
(2) The sauce method of "burrito sauce" (which is used for any kind of cake) is: 500g garlic hot sauce, 200g Shiyuanyuan sweet noodle sauce, spiced powder 10g, sugar 30g, salt 30g, monosodium glutamate 30g, concentrated fresh fragrant powder 5g and water11.
(3) Spiced salty sauce (suitable for single brush, barbecue and burrito)
Sauce formula: salad oil 200g, Haitian brand seafood sauce 500g, ten yuan round sweet noodle sauce 500g, chicken essence 50g, monosodium glutamate 40g, concentrated fresh fragrant powder 5g, sesame sauce 100g.
Sauce preparation: pour oil into the pot, add onion, ginger and onion coriander, stir-fry until yellow, turn off the heat, add seafood sauce and sweet noodle sauce, stir-fry over low heat, stir-fry until big bubbles, add 2000g of water, add chicken essence, monosodium glutamate and white sugar over high heat, then stir well, and finally add sesame sauce to see if it is thick and thin. When it is thick and thin, add water and cook for a while.
(4) Luzhou-flavor salty sauce (suitable for single brush burrito):
70g of scallion, 60g of ginger, 50g of scallion (cut into powder for later use), 700g of Shikongyuan sweet noodle sauce, 200g of Haitian seafood sauce, 200g of Haitian soy sauce (chopped with water by a cooking machine+150g), 75g of Haitian oyster sauce, 20g of garlic hot sauce120g and 50g of sesame powder.
Sauce boiling steps:
1; Heat 250g of oil in a pot and put it in Jiang Mo.
2; Then add onion foam and stir-fry until golden brown and fragrant.
3; Pour in the prepared sauce,
4; Stir-fry for one minute and then add two Jin of water.
5; Boil (if you don't brush cakes, just brush skewers, you can add sanshui and 40 grams of cooked sesame seeds)
(5) Sweet sauce: Formula proportion: 6 kg of water, 300g of tomato sauce, 20g of sweet plum powder, 500g of sugar, 30g of salt and starch, which are sticky.
(6) Spicy sauce: Suixiang brand garlic spicy sauce 500g, Haitian seafood sauce 100g, spiced powder 10g, concentrated fresh fragrant powder 5g, sugar 60g, monosodium glutamate 40g, water 1300g, millet pepper powder10g.
Note: Spicy degree should be increased or decreased according to local conditions.
(7) Concentrated chili oil: 200g of chili noodles (slightly spicy), 250g of chili noodles (especially spicy), 5g of cumin powder 10g, 5g of spiced powder, 5g of concentrated fresh spice powder, 5g of monosodium glutamate 10g, 5g of salt, and a proper amount of sesame seeds, all of which are mixed, and the oil is about a catty.
Production method: heat the oil and add appropriate amount of onion, ginger, onion and coriander. Fry until slightly yellow, take out and cool slightly. The oil temperature 160℃ is too hot, and the pepper is easy to paste. Then pour the oil on the mixed Chili noodles with a spoon, stirring while pouring, and pour the oil to the required concentration. When cooled, it will give off a fragrance. Note that all monosodium glutamate is salt-free monosodium glutamate, and the sweetness and salinity are adapted to local conditions. Put less salt when salty and less sugar when sweet.
Second, spread the material.
Four kinds of communication materials:
1, cumin powder, cooked sesame (any amount of sesame can be used)
2, a pound of Chili noodles (spicy), two peppers, mix well.
3, salt and pepper (buy ready-made, no salt, not everything, there is a strong taste,)
4. Proportion of yellow powder: cooked peanut powder 100g, cooked sesame powder 60g (cooked sesame can also be used), cumin 50g, fennel powder 20g, chive powder 30g, curry powder 150g, white pepper powder 20g, spicy fresh 20g, garlic powder 20g, and Gallon chicken powder 650.
Special attention: the fried fragrant type can be used as an oil spill. Add some salt directly and pour it with hot oil. If you want to eat spicy food, add Chili.
5. Seasoning without frying: Jialong chicken powder 125g, curry powder 63g, monosodium glutamate 30g, spicy fresh powder 12g, concentrated fresh fragrant powder 12g, spiced powder 12g, beef essence 6g and cumin fine powder 20g. Please note that msg is salt-free.
Third, chicken curing.
(1) Chicken fillet with pickled peppers and great chicken
1. Processing operation steps:
1, choose chicken breast, you can use frozen chicken breast and fresh chicken breast, which tastes good. Defrost and wash chicken breast, remove chicken tendon and skin, and cut into thin strips.
Second, curing.
1, Orleans flavor
Ingredients: chicken fillet marinade 15g, curry powder 1g, salt 1g, thirteen spices 1g, tender meat powder 3g, garlic powder 3g, baking powder 2g, baking soda 1g, and ethyl flavoring agent/kloc-. Water in summer 100g, 80g in winter. Stir well, add 20g of fried chicken powder, 20g of corn starch and10g of crispy fried powder, and marinate for more than 4 hours. Add a proper amount of starch before spreading, stir well again until it doesn't drip, and then stick bread crumbs. If breadcrumbs are not easy to hang on chicken fillet, put less water ~ ~
Preparation of Bangbangji Noodle Sauce
25g of crispy fried powder, baking powder 10g, 2g of baking soda, 2g of white sugar, 2g of chicken essence, 2g of monosodium glutamate, 3g of custard powder, 2g of salt, 3g of concentrated chicken juice, and 0g of water 1 g (that is, the above materials are put into water and stirred to taste). About 1kg flour was used to adjust the concentration. Add more flour if you want to thicken it.
Note: this kind of batter is very good, suitable for any kind of batter, crispy chicken legs, bangbangji, chicken chops, kebabs, potato chips, lotus root slices, mushrooms, eggplant and squid. You can use this batter as long as you can think of it. Conclusion: These curing processes and batter processes are ever-changing, and you can make any products you can see according to them.
(2) Pickling of chicken chops (mutton skewers, popcorn, tenderloin, the same pickling method): 20g curry powder 1g shisanxiang 1g tender meat powder 3g baking powder 2g baking soda 1g, ethyl flavoring agent 1g, 50g water, and evenly stirring 20g corn starch.
(3) Special chicken skeleton: (Special attention: the ingredients must be mixed with water to make a paste and evenly spread on the chicken rack)
1 whole chicken rack +2 g tender meat powder +20 g New Orleans +2g starch 15 g chicken essence, 1 g ethyl flavoring agent, 30 g water, marinating for more than 4 hours. Put bread crumbs on it. (Note: Be sure to melt all the water into a paste first, and then apply it to the processed chicken rack and apply it evenly. )
Fourth, meat curing.
Chicken skin: a catty of chicken skin is overheated, water is removed, and the knife is changed+
Orleans 15g+ starch 15g+ tender meat powder 5g+ ethyl flavoring agent 1g, sugar 2g, chicken essence 3g, colored mild pepper noodles 5g, water 50g, evenly stirred and marinated for more than four hours.
Chicken wings: 1 kg of chicken wings, sliced twice on each side, Orlean 15g tender meat powder 5g chicken essence 3g ethyl flavoring agent 1g, starch 15g, sugar 2g, oyster sauce 5g, mild pepper noodles 3g and water 50g, marinated for more than four hours, and then strung together.
Chicken heart: 1 kg chicken heart, remove impurities, wash, 1 5g Orleans, 5g meat powder, 3g chicken essence, 2g sugar,1g ethyl flavoring agent, 2g color fixative, 30g water, marinate for 4 hours, and cut the mouth with scissors after wearing.
Chicken gizzards: A catty of chicken gizzards is drained by changing the knife. +Orleans 15g+ 5g of tender meat powder and 3g of chicken essence. Ethyl flavoring agent 1g, sugar 2g, color fixative 2g, and water 30g for more than four hours.
Chicken liver: put chicken liver in cold water and add appropriate amount of red yeast to change color. After the water has not passed through the chicken liver, cook it for another four or five minutes, and it will be cooked. After cold water, change knives and string them together.
A catty of pork, cut into small pieces, shredded onion and ginger, 3 grams of spicy fresh, 2 grams of sugar, 3 grams of chicken essence, 3 grams of umami Wang, 3 grams of pepper, 5 grams of oyster sauce, 5 grams of non-spicy pepper noodles, 5 grams of tender meat powder, 30 grams of salad oil, one egg, 1 g of ethyl flavoring agent, and the pork was marinated evenly for four hours. Mutton skewers are worn in the same way as pork.
Real eggs: Ten eggs are put into 200g water (8g corn starch in water), +6g edible alkali +2g salt. (Salt and alkali are melted in 50g of water and then mixed. If they don't melt, the real egg will be bitter. ) after mixing the above things, put them in a real egg mold, put them in a pot with cold water, boil them over medium heat and steam them for eight to ten minutes.
Production of eggplant chops: Slice and brush with crispy bread crumbs. The production ratio is: 1 scoop of Baiweijia crispy fried powder, 2 scoops of flour and 1 scoop of starch (1: 2: 1), which can be made into pasty bread crumbs.
Five, chicken wishbone chicken leg production:
First, clean the wishbone
Operating steps:
Thaw the wishbone. Then use scissors to split the chicken bone in the middle, and cut off the chicken skin and chicken oil on the chicken bone until the chicken bone is smooth, skinless and meatless. Then put it in a leaky basin and drain it too much, so that the dripping water is not obvious.
Second, the curing of the chicken fork bone.
New Orleans flavor (sweetness)
Ingredients: chicken bone marinade: 25g cumin 3g tenderloin powder 3g starch 10g ethyl maltol 1g garlic powder 3g baking powder 3g baking soda 1g water 30g. Stir all the ingredients evenly, pour in the chicken bones and then beat in an egg (note: two pounds can be put in an egg).
Special: I want to make the color look better. I want to put sunset red pigment in a catty of chicken bones and peanuts in it.
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