Preparation of exotic red oil;
√ Ingredients: 800g of edible oil, 250g of Pixian watercress red oil sauce, 0/50g of Chili sauce/kloc-,0/00g of chopped pepper/kloc-,60g of oyster sauce, 60g of fermented soybean, 30g of onion, ginger foam and garlic, 20g of dried red pepper.
√ Production steps:
1. Soak the spices in clear water for ten minutes, and wash them for later use.
2. Pour 800g of cooking oil and 60g of douchi into the pot, bring to a boil with high fire, then add spices and stew for 20 to 30 minutes with low fire (filter out the residue of spices, leaving only cooked sesame oil).
3. Add ginger foam, garlic and onion to sesame oil, then add 250g Pixian bean paste, 50g Chili sauce 150g, 0/00g chopped pepper/kloc-0, 60g oyster sauce, and stew for 8 to 10 minutes on medium fire for 20 minutes.
▲ Broth making:
1, broth preparation: add 5 kg of water to the pot, add chicken skeleton, onion 15g, ginger 15g, and cook on low heat for 2 hours.
2. Seasoning: add salt 15g, chicken essence 8g, monosodium glutamate 5g, sparerib king 15g, pepper 5g and simmer for 20-30 minutes.
3. Remove and throw away impurities such as chicken skeleton, onion and ginger slices, and continue to stew and keep warm for later use (the chicken rack is replaced once every two days).
Happy Flower Manicure Production Process:
1, pour the flower shell into clear water and blanch the vermicelli with boiling water;
2, ginger, garlic washed and cut into foam, chives washed and chopped green onion;
3. Cut the tin foil into pieces of 45*45cm, and put the cut tin foil into a round vessel.
4. Wash the flower nail again, put it in tin foil, add chicken essence 1g, sugar 2g, Jiang Mo 5g, garlic 5g, oil consumption 10g, yellow light hot sauce 12g and red oil 20g, pour in 250g of cooked stock, tie it tightly, and put it in the oven.
Seeing the steaming tin foil proves that the soup in it has been boiled. At this time, bake for another 5 minutes, and the taste of the soup will completely go in. Take out the finished product with tin foil and put it on the plate. Open the tin foil and sprinkle with 5g chopped green onion and 2g seafood soup, then add the scalded vermicelli and mix well.
Stir-fry with strong fire
Production method:
√ Ingredients: flower shell 400g, ginger 15g, garlic 20g, chives 10g, 2 red peppers, coriander 1 piece, pepper 2-3g, salt 3g, monosodium glutamate 3g, chicken essence 2g, sugar 3g, sesame oil 8g, yellow lantern hot sauce 5g and cooking wine 3g.
√ Method:
1. Keep the flower shell in clean water for 2-3 hours, and wash it after spitting sand.
2. Mix the juice with steamed fish soy sauce and raw flour;
3. Wash and slice ginger; Cleaning garlic and mashing; Wash onion and cut into sections; Wash red pepper, shred or cut into sections;
4. Boil water in the pot, pour the flower shell until the shell is open, pick it up and rinse it with cold water.
5. Pour the oil into a hot pot and heat it. Add ginger, garlic and pepper into the pot and stir-fry until fragrant. Stir-fry the bud a few times, then pour in cooking wine and stir-fry;
6. Add salt, monosodium glutamate, chicken essence, sugar, yellow lantern hot sauce, oyster sauce, chives and coriander in turn, stir-fry for a while, and finally pour in the juice and raw flour mixed with steamed fish and soy sauce, stir well and then take out the pot.