1. Clear soup with skewers and skewers: based on 10 pot bases: 1. Ingredients: 5000 grams of mixed oil, 2500 grams of bean paste, 500 grams of dried chili pepper, 100 grams of garlic cloves, 150 grams of ginger, 100 grams of spices, 300 grams of cooking wine, 30 grams of white wine, 50 grams of white wine 2
. Mixed oil ratio: 2500 grams of red oil and 2500 grams of cooked vegetable oil are mixed.
3. Spice formula: 60 grams of cumin, 50 grams of bay leaves, 30 grams of star anise, 40 grams of cumin, 30 grams of thyme, 20 grams of white cardamom, 15 grams of amomum villosum, 15 grams of cinnamon, 15 grams of cloves, 15 grams of allspice, 5 grams of kaempferol, and 5 grams of kaempferol.
Prepared 2. Red soup Chuan Chuan Xiang: 5 kilograms of bone soup formula ratio: 1. 300 grams of Pixian Douban (this is the main raw material) 200 grams of butter 100 grams of rapeseed oil 2. 150 grams of dried red pepper (
Cut into small pieces about 2 cm) 50 grams of Sichuan peppercorns 3, 3 tablespoons of sugar 150 grams each of dried ginger (sliced) and garlic cloves scallions (two and a half inch long sections) 250 grams of spices 1 bag of spices (fennel, star anise, kaempferol, etc.)
150 grams of salt, a tablespoon of chicken essence, 3. Spicy skewers: 1 serving. Standard ingredients: 1. Sichuan spicy hot pot base: 25 grams of old soup, 500 grams of rice wine, 20 grams of white sugar, 25 grams of MSG, 5 grams of light soy sauce, 100 grams of Sichuan peppercorns, 25 grams of dried chili peppers.
A little sesame oil 2. Peanut oil 2 tablespoons salt 2 grams rock sugar 4 green onions 1/2 root ginger 5 slices garlic 5 cloves star anise 1 cinnamon 1 small section 3. Light soy sauce 3 grams water a little coriander 1 sprig Pixian bean paste 2 tablespoons
Chopped pepper 1 tablespoon fermented glutinous rice 2 tablespoons bay leaves 2 Angelica dahuricae 2 small slices tangerine peel 2 sections of stock Appropriate amount of sesame paste 4. Home-made skewers: raw materials: (according to your own preferences, the type and amount of raw materials can be increased or decreased) Meat dishes: common ones include
Tripe, eel, pig ring throat, ham sausage, duck intestine, sliced ??meat, ribs, chicken gizzards, etc. All meats can be used as long as they can be cut into small pieces and skewered on bamboo skewers, but the cost should be considered when choosing vegetarian dishes:
Lotus root slices, lettuce, winter melon, mushrooms, dried tofu, tofu skin, frozen tofu, cabbage, fungus, oyster mushroom and other seasoning recipes: 250g butter, 100g vegetable oil, 100g Pixian Douban, 150g Yongchuan tempeh, 50g rock sugar, 10g Sichuan peppercorns 5
grams pepper 23 grams dried chili 30 grams glutinous rice juice 20 grams Shaoxing wine 20 grams ginger rice 10 grams refined salt 100 grams grass fruit 10 grams cinnamon 10 grams grass 10 grams white mushroom 10 grams chili noodles 250 grams fresh soup (boiled large bones
Soup or chicken soup) 1500 grams Method: 1. Make soup: Put the wok on high heat, add vegetable oil and heat until 6 is mature, add Pixian County watercress (chop finely first), quickly add ginger, rice and pepper and stir-fry until fragrant.
Serve fresh soup.
Then add tempeh, finely ground rock sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried chili, grass fruits and other condiments.
After boiling, remove the foam and serve as soup.
2. Prepare the main ingredients: wash the meat vegetables, cut the eel and duck intestines into 2 cm long and wide cubes; cut the tripe and pig ring throat into about 4 cm squares; cut the vegetarian vegetables into thin slices of about 3 cm.
Use clean bamboo skewers to string them into a bunch of about thirty to forty grams.
3. Blanching: Place the brine pot on a high fire to keep it boiling, blanch all kinds of vegetables with skewered bamboo skewers, and blanch them to maturity according to the heat of different dishes.
4. Dipping: Place cooked cooked dishes on a plate with chili powder and fried salt. Dip them in chili pepper and salt according to your own taste before eating.
To dip or not to dip is more or less up to you.
You can also dip it in sesame oil and eat it.
5. Points to note when preparing Chuan Chuan Xiang recipe: 1. When frying sugar, you can only use low heat. The sugar must be stir-fried until it melts and bubbles on the oil surface (the bubble will turn golden brown. If it is fried, it cannot be used again.
, then the soup will be bitter), the color of the soup will be red and bright but there is no sweetness in the soup. 2. It is best to use "Juancheng brand" douban from Pixian County. There are many other products that are unqualified or unqualified.
Bad taste 3. It is best to use rapeseed oil (that is, non-refined oil such as salad oil). The color and aroma of the base will be better than that of refined oil.
6. Preparation of Chuanchuan fragrant soup: Put the stainless steel bucket on the heat, first put in the fried base ingredients, then pour in 20 kilograms of bone soup, and also add an appropriate amount of pepper and ginger slices, bring to a boil and then reduce to low.
Keep the fire warm and cook the ingredients. After the guests are seated, use a large spoon to stir the soup, then scoop about 2000 grams of soup into the hot pot basin, then bring the soup basin to the table, bring it to a boil, and hand it to the guests.
Prepare various skewers by yourself.
7. Chuan Chuan Xiang’s skewering ingredients and processing: 1. There are many varieties of Chuan Chuan Xiang’s skewering ingredients, and the cutting methods and processing methods of different raw materials are also different. 2. Beef, lean pork, mutton, chicken breast, hairtail, ribs, etc.
.
Slice or chop these raw materials into pieces, then put each raw material into a separate basin and mix in chili powder, salt, pepper powder and pepper and marinate for 30 minutes, then you can make them. Among them, pork, beef and mutton must be marinated.
Add some meat tenderizer.