1. the practice of skewering incense

the formula and practice of skewering incense

1. the frying of hot pot bottom material? Ingredients: 5 grams of vegetable oil, 3 grams of butter, 3 grams of Pixian watercress, 35 grams of dried pepper, 2 grams of ginger, 4 grams of garlic, 6 grams of scallion, 3 grams of rock sugar, 1 grams of fermented glutinous rice juice, 2 grams of star anise, 1 grams of cinnamon, 1 grams of fennel, 1 grams of Amomum tsao-ko, 5 grams of Arnebia euchroma, 2 grams of fragrant leaves, 2 grams of vanilla and 2 grams of cloves. 1 Restraint method: 1. Cut butter into small pieces; Pixian watercress chopped fine; Boil the dried chilies in a boiling water pot for about 2 minutes, then take out and mince them to obtain Ciba chilies. Ginger is broken; Peel garlic into petals; Green onions are tied; Rock sugar is broken; Star anise, rhizoma Dioscoreae Septemlobae and cinnamon are broken into small pieces; The grass fruit is broken.

2. Put the wok on medium fire, heat it with vegetable oil, add butter to boil, add ginger, garlic cloves and onion to saute until fragrant, then add Pixian watercress and Ciba pepper, and stir-fry slowly for about 1-1? 5 hours, until the watercress is parched with moisture, the aroma is overflowing and the pepper is slightly white, and the onion knot in the pot is not used. 3. Immediately add star anise, Rhizoma Kaempferiae, Cortex Cinnamomi Japonici, Fructus Foeniculi, Fructus Tsaoko, Radix Arnebiae, Folium Cinnamomi Japonici, vanilla, Flos Caryophylli, etc., and continue to stir-fry for about 15-2 minutes with low fire. When the spice color in the pot becomes darker, add crystal sugar and fermented glutinous rice juice, and slowly cook with low fire until the water in the fermented glutinous rice juice completely evaporates. At this time, remove the pot end from the fire and cover it with a wok.

second, the ingredients for the preparation of hot pot soup: pig bonzi bone 3g beef bonzi bone 3g chicken claw bone 1g ginger 1g scallion 3g cooking wine 2g chicken essence 3g monosodium glutamate 15g. Method: 1. Wash pig bonzi bone and cow bonzi bone and break them; Wash the chicken claw bones; Ginger is broken; Onions are knotted.

2. First, blanch pig bone, ox bone and chicken claw bone in a boiling water pot, take them out and put them in a clear water pot, add ginger, scallion and cooking wine, boil them with strong fire, then simmer them with low fire until the soup is milky white, and remove the residue to get fresh soup. 3. Then add chicken essence and monosodium glutamate, and put dried peppers and prickly ash into a wok, add vegetable oil and stir-fry, and then sprinkle them into five hot pots respectively? Sprinkle 15 grams of dried pepper and 25 grams of pepper on each hot pot? At this time, the hot pot can be served on the table, and after a few minutes of boiling, you can start to rinse all kinds of raw materials.

(Sichuan) Where can I learn the method and formula of chuanchuanxiang?

the way to sign the flavor of the king's skewers: 1. Heat the butter in a wok, add 15g of pepper, 25g of dried pepper, ginger and garlic to saute until fragrant, then add the seasoning of Sichuan spicy hot pot to saute until fragrant, and add rice wine to saute slightly.

2. Put the rest of the ingredients and the soup stock in a wok and boil, then cook your favorite food and serve it with a chafing dish. In fact, there are many ways to string incense, but the bottom of the pot is different. Demonstrate the method of spicy red soup pot seasoned by yourself: according to the proportion of 5 kilograms of bone soup, 3 grams of Pixian watercress (this is the most important raw material), 2 grams of butter, 1 grams of rapeseed oil, and 15 grams of dried red pepper (cut into small pieces of about 2 cm); 5 grams of pepper 3, 3 tablespoons of sugar; 15g of dried ginger (sliced) and 15g of cloves of garlic; 25 grams of onion (two and a half inches long); A bag of spices (fennel, star anise, kaempferia, etc.) 15g; Appropriate amount of salt (depending on the salinity of the watercress you buy, because the watercress produced by some manufacturers is too salty); A tablespoon of chicken essence.

the method of skewering incense

Leshan Dazhong skewering incense formula 1. Heat butter in a wok, add 15 grams of pepper, 25 grams of dried pepper, ginger and garlic to saute until fragrant, then add the seasoning of Sichuan spicy hot pot and stir-fry with rice wine.

2. Put the rest of the ingredients and the soup stock in a wok and boil, then cook your favorite food and serve it with a chafing dish. In fact, there are many ways to string incense, but the bottom of the pot is different. Demonstrate the method of spicy red soup pot seasoned by yourself: according to the proportion of 5 kilograms of bone soup, 3 grams of Pixian watercress (this is the most important raw material), 2 grams of butter, 1 grams of rapeseed oil, and 15 grams of dried red pepper (cut into small pieces of about 2 cm); 5 grams of pepper 3, 3 tablespoons of sugar; 15g of dried ginger (sliced) and 15g of cloves of garlic; 25 grams of onion (two and a half inches long); A bag of spices (fennel, star anise, kaempferia, etc.) 15g; Appropriate amount of salt (depending on the salinity of the watercress you buy, because the watercress produced by some manufacturers is too salty); It is very important to stir-fry a tablespoon of chicken essence: 1. Put the vegetable oil in a hot pot, and then put the butter after the vegetable oil is cooked. After the butter melts (turn off the fire), remove the dried peppers and peppers from the oil for later use; 2. Stir-fry the white sugar in the oil pan with low heat. When the white sugar melts and bubbles (pay attention to the fact that the melted sugar begins to float on the oil, the sugar bubbles are golden yellow, and if they turn dark red or black, they will be fried). Stir-fry the ginger, onion, garlic and aniseed immediately, and then stir-fry the Pixian watercress. 3. Open a big fire, pour the bone soup, add salt (with the salinity of the soup, which is slightly more important than the usual cooking flavor) and chicken essence. After the soup is opened, put in the oiled dried pepper and pepper and simmer for 1 minutes, then you can eat the dishes according to your own preferences.

according to this ratio, you can stir-fry more base materials, and every time the taste is insufficient, you can add materials to the soup (those who like spicy food can also directly add some dried pepper segments and new pepper granules that have not been oiled). Precautions: 1. When frying sugar, you can only use a small fire, and the sugar must be stir-fried until it melts, and then it will be soaked on the oil surface (it will be golden brown, and if it is fried, it will not be used again, so the soup will be bitter). 2, watercress is best to use the "Yucheng Brand" Pixian watercress is authentic, and many other products are unqualified or have a bad taste; 3. It is best to use rapeseed oil (that is, non-refined oil such as salad oil), and the color and fragrance of the base material are better than those of refined oil. Yuan Ji's practice of skewering incense: First, soup: two pounds of pig bones, washed and smashed; An old duck, washed and eviscerated.

put it into the pot and add cold water until it is submerged (add enough cold water for everything, and do not add cold water halfway). Second, prepare vegetables: wash the vegetables and remove the roots and skins; Meat should be cut into large pieces and thin slices; Thick slices of lunch meat, ham sausage, etc.; Slice potatoes into thick slices and plate them separately.

3. Dishes for flavor preparation: sesame oil, mashed garlic, Kawasaki, soy sauce and vinegar are generally prepared according to their own tastes. Cold pot strings evolved from hot pot, but there are great differences in eating methods.

the hot pot must be operated by itself, and the cold pot string is boiled by a professional master and put in a bowl for customers to use, which makes the taste and quality of the cold pot string better guaranteed. In addition, a cup of tea must be served with cold pot strings to stimulate appetite, help digestion, relieve oil and boredom, change the taste and reduce the spicy feeling. Green tea is the most important tea.

production process 1. heat the butter in a wok, add 15g of pepper, 25g of dried pepper, ginger and garlic to saute until fragrant, then add the seasoning of Sichuan spicy hot pot to saute until fragrant, and add rice wine to saute slightly. 2. Put the rest of the materials and the soup stock in a wok and boil, then cook your favorite food and serve it with a hot pot dish.

Bashi restaurant skewers ⅰ: seasoning: 2 Jin of butter; 5 kg of oil; 4 kg of Pixian sauce; (Chaotian pepper) 2.5 kg of pepper; 2 kg of pepper; Rock sugar 2 Liang; 1 kg of ginger; .5 kg of onion; Star anise .1 kg; .5 Liang of licorice; Kaempferia kaempferia .5 Liang; Cinnamon 1 Liang; 1 pair of fragrant leaves; 2 grams of glutinous rice; White buckle .8 Liang; .5 Liang of fragrant fruit; Ginger .5 Liang; Lithospermum .7 Liang; Lilac .3 Liang; Gardenia .5 Liang; Amomum tsaoko .6 Liang; 2 bottles of mistakes; 1 bag of fermented soybean, 1g; Pepper is .5 Liang. Method: (1) finely stack Pixian sauce, cut dried chilies into sections, wash them with clean water and soak them thoroughly with clean water, peel ginger and pat it loose and soak it with dry chilies, then mince it with a meat grinder, add ginger and mince it, and pat it with crystal sugar for later use.

cut onion and ginger into pieces for later use; Soaking Radix Arnebiae thoroughly and cutting into small pieces for later use; All kinds of spices are soaked in clear water for use; When the two oils are evenly mixed and burned to 8% heat, the end is separated from the fire mouth and cooled to 4% heat for standby; Chop the lobster sauce into pieces, and mix the bean paste, the chili paste and the lobster sauce into a spicy sauce for later use. (2) Put the soaked Arnebia euchroma into the clean pot when it is heated to 4%, and take it out when it is well fried. Add onion and ginger pieces to fry until fragrant, add rock sugar when it is dry, add spicy sauce and heat it with low fire for about 1.5-2 hours, add spices and continue heating for .5 hours, add pepper powder and heat it for 15 minutes. When the spicy taste comes out, add miso and push it evenly, and the water will leave the fire when it is dry, and then cool it to room temperature to obtain the base material.

(1) raw materials: according to the standard of raw materials for putting on bamboo sticks, there are also some that can't be put on bamboo sticks, such as vermicelli, vermicelli, vermicelli and kelp silk. (2) Method of making: using the form of mixing pots: spicy soup = Baixian soup+base+red oil+pepper oil+seasoning = 3: 2: 2: 1 (3) Baixian soup is generally stewed with less bones and more glutinous rice and yam, and the fresh soup is generally white and full of flavor, and no spices are added when making; Bottom material: mainly highlights the spicy taste and the fresh flavor is lighter.

(4) Seasoning: common salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, dried shrimps/dried shrimps; According to different tastes, the spicy taste can be properly adjusted. If the taste cannot be achieved by adding only the base material, some Chili oil and pepper oil can be added. Reminder: Because the taste of eating mala Tang is lighter, it is impossible to eat spicy and hemp-flavored soup, so the operator added salty and fresh white soup.

instant soup = fresh soup+seasoning. Fresh soup is the same as spicy soup.

seasoning: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, tomatoes, parsley segments, a little sesame, chicken oil, shrimp skin/dried shrimps. A bowl of mala Tang; Spicy soup: clean the bones, heat them in a soup tube, and add medicine bags made of glutinous rice and yam powder. When the soup is white, add spice bags and stew until it is thick, add salt, cooking wine, chicken powder and special base material (you can add clinker in the base material to the soup for stewing, and only add raw materials such as bean paste to make red oil and Chili oil when stewing the base material; When the pepper oil is mixed and stewed until the flavor is strong, adjust the fire to keep the soup slightly.

what's the authentic way to string incense?

the following are the proportion and operation process of twelve kinds of aniseed: in order, they are classified as: stringing vegetables-preparing aniseed-frying aniseed-boiling soup-seasoning soup-scalding process-bowl-filling process 1. scaldable vegetables: (according to the local vegetable varieties, there are about 4 kinds) 1.1 vegetarian dishes: Chinese cabbage, cauliflower, parsley, lettuce, spinach, spinach, mung bean sprouts and tofu. Bean curd, Pleurotus ostreatus, Lentinus Edodes, Loofah, Cucumber, Kelp, Lotus Roots, Winter Melon Chips, Potato Chips, Oily Tofu, Ham Sausage, Carrots, Fried dough sticks, Rice Cake, Duck Blood vermicelli, etc. (When buying vermicelli, you must buy better ones, which are not easy to boil; Because when eating mala Tang, basically everyone will order a vermicelli. If the quality of vermicelli is not good, it will affect the overall taste.) 1.2 Meat dishes: beef, bacon, duck intestines, fried beef skin, beef venetian blinds and various meatballs, crab roes, etc. (Note: stringing vegetables is more flexible, and the most important thing is that it feels more beautiful; With less materials, after stringing, customers feel that the amount is more, and they will not be too full after eating, which makes people want to eat it once.) 2. Soup formula: 2.1 Mainly prepare aniseed: (Provide the market price of each aniseed for reference only) When I made it, I didn't weigh it with a standard electronic scale every time I mixed the bottom material, but only used my own hands to estimate it (. Basically, it won't affect the taste.) Because my hands are a little bigger than those of normal men, I will provide you with the approximate proportion of my hands to provide your reference. (Explanation: ① Full handle of one hand: that is, the amount that I can grasp with my right hand; (2) more than half of one hand, that is, more than half of the right hand (about one and a half less than the dosage in Item (1)); ③ By number: just by number) Bai Kou (25 yuan/kg; Dosage: more than half of one hand); Fragrant sand (6 yuan/kg; Dosage: more than half of one hand) cinnamon (8 yuan/kg; Dosage: broken into small pieces, more than half of one hand); Fennel (6 yuan/kg; Dosage: more than half of one hand); Anise (6 yuan/kg; Dosage: a little more than the full handle of one hand); Amomum tsaoko (25 yuan/kg; Dosage: 6-7); Cumin (1 yuan/kg; Dosage: a full hand); Clove (25 yuan/kg; Dosage: more than half of one hand); Fragrant leaves (7.5 yuan/kg; Dosage: a full hand); Cold ginger (8 yuan/kg; Dosage: 6-7); Zanthoxylum bungeanum (25 yuan/kg; Dosage: a hand with a full handle is a little more, which is the key to "hemp" in mala Tang. If you can eat "hemp", it will increase on the basis of this dosage, otherwise it will decrease.) Pepper: (Dosage: if you have a full handle, you should add more if you want to be spicy, but less if you don't want to be too spicy. In mala Tang, this material is the key to "spicy" and you can eat "spicy". The above formula is my dosage for three days, but before frying, we must separate the dosage for three days, that is, only one third of the dosage can be fried at a time. Of course, if you are not used to mixing three days' ingredients, you can only mix one day's dosage at a time, that is, the dosage of each ingredient should be divided by three, which is the daily dosage. This is important.

② The dosage of Amomum tsaoko, fragrant sand and clove must be according to my dosage, and it must not be added too much. If it is added too much, it will easily cause the soup to be bitter and taste strange. 2.2 when stir-frying, the auxiliary materials (mainly stir-frying, when the oil is hot, put it in the oil to play the role of frying incense) ginger (about .3 kg, sliced); Garlic heads (whole 2 pieces, cut in half with a knife, not too small); Shandong green onion (2 pieces, cut into 3-inch sections) 2.3 Accessories for adding freshness to the soup (when water is injected into the stainless steel soup bucket, it is directly put into the soup bucket) Ox leg bone (1 piece, about 4-5 kg).

Other bones of cattle can also be used, but leg bones are better); Frozen chicken rack (two chicken bones with little meat, which can be sold in the general vegetable market) Note: When trying to make it, it is ok to add more fresh things, and the more you add, the fresher it will be (such as beef bones and chicken rack). 2.4 Accessories in the soup: hot pot bottom material (Chongqing Sanwu brand, 15g in a bag); Xixian bean sauce (2 grams, using bottled Sichuan Pixian bean sauce; When trying to do it, just buy bags.) 3. Stir-frying process of aniseed: 3.1 First, divide the previous dosage for three days and divide it into three points on average; (Because the previous dosage was three days, now it is enough to fry the ingredients for one day. If you only mix the ingredients for one day, you don't need to divide them.) 3.2 Put the wok on high heat, first add 4 grams of butter to boil, then add 3 grams of salad oil, and when it is 7-8% hot, add 2.2 accessories to fry until fragrant. 3.3 Add 2.1 aniseed and stir-fry it with strong fire. (There is nothing wrong with this step of stir-frying. Basically, the process of stir-frying at home is the same, but don't stir-fry the aniseed.) 4. In the soup boiling process, 4.1. Add 2.3 fresh auxiliary materials into a stainless steel barrel (choose a stainless steel barrel with a diameter of 35 cm and a depth of 38-4 cm, which can hold about 25 kg of water). The barrel is filled with water and boiled with medium fire.