Spicy ingredients: Sichuan Dahongpao pepper 30g, bullet pepper150g.
(Note: If you don't eat spicy taste, remove pepper and pepper.)
Seasoning: vegetable oil1000g, Pixian bean paste 200g, salt150g, soy sauce 50g, white sugar 50g, chicken essence 50g, monosodium glutamate 30g, onion 50g and ginger 20g.
The preparation method of vegetable bittern:
1, broth 12 kg, if not, you can use clean water instead.
2. Chop Pixian bean paste with a knife, cut green onions into sections, and slice ginger.
3. Soak the spices in warm water for 20 minutes, remove them and drain the water.
4. Wash the wok clean, add vegetable oil1000g into the wok, add ginger, onion and spices when it is 40% hot, fry until Pixian bean paste is fragrant, continue to stir fry until Pixian bean paste is light yellow, add prepared broth or clear water, boil over high fire, and cook over medium fire for one hour to obtain vegetarian brine.
Method for marinating vegetarian dishes:
Vegetarian dishes: dried bean curd, yuba, bean curd, lotus root slices, potato chips, kelp knots, quail eggs, eggs and so on.
1, put the vegetarian dishes in order, clean the cleaning, and slice the slices.
2. In the state of boiling brine, soy products should be marinated first, followed by vegetables with more starch, and finally marinated kelp knots; Ask for the same kind of stew, don't put it all at once, it will become a hodgepodge.
3. Schedule of common halogen dishes
Marinate dried beancurd (bamboo stick pricks holes) for about 3 minutes.
Yuba (soaked in water) can be boiled.
Soak tofu for about 2 minutes.
Lotus root slices for about 2-3 minutes.
Potato chips for about 30 seconds
The kelp knot can be boiled.
If it doesn't taste good, cool the brine and soak it for taste.
Note: this brine can be used repeatedly, but it should be noted that when marinating kelp and fishy dishes, it should be marinated in separate pots, otherwise the brine will not be used in the later stage if the fishy smell is too heavy. Appropriate amount of yellow wine should be added to marinated quail eggs and eggs.