Base soup making

first

Soup boiling

Raw and auxiliary materials:

Chicken skeleton 1 kg, duck skeleton 1 kg, pig bone 2 kg, ginger 30g, pepper10g, pepper 5g, yeast fresh aftertaste powder (Ka66)15g.

Production process:

1, put the pig bones, chicken rack and duck rack into the pot, add water to boil, and remove the blood for later use.

2. Put 10 Jin of water into the pot at a time, put the soaked pig bones, chicken racks and duck racks, add ginger slices, pepper, pepper and aftertaste powder, bring to a boil, and turn to low heat for about 2 hours.

Precautions:

1, there is no duck rack, you can also use cow bones instead of pig bones.

2. Try to add enough water at one time in the process of boiling soup. If water must be added, heat the boiling water. Scum should be removed when cooking. Boiled broth, skim off the oil slick and keep warm for later use, or boil it before use (to melt the seasoning when mixing the soup).

second

Red oil refining

Please refer to the article "Making maocai Red Oil" published in the past. Please enter the word "maocai" in the dialog box of Love Meal, and the related article will pop up automatically.

third

Refining of rattan pepper oil

Raw and auxiliary materials:

Cooking oil1000g, green pepper 200g, fragrant leaves 20g, star anise 20g, ginger 50g, scallion100g, celery 50g and onion 50g.

Production process:

Pour the cooking oil into the pot, when it is heated to 70%, add ginger slices, onion segments, celery and onion, turn off the fire, let it stand for 1 hour, and take out the dregs. When it is cooled to 30% heat, add Illicium verum and fry for about 1 min, add green pepper (clean, drain, mash and crack in a container), fry until it turns yellow, and then turn off the heat. Then pour it into a container, seal it for 24 hours, remove the dregs, and keep the oil in a glass bottle alone.

fourth

Base soup blending

Spicy sauce tasty

Production process:

1, pour the broth in advance into the big bowl1000g or so.

2. Add fragrant powder15g, aftertaste powder10g, Jiang Mo 20g, mashed garlic 20g, sesame paste 5g, peanut butter10g, seafood sauce 5g, oyster sauce 5g, soy sauce10g, and sugar/kloc into the soup.

3. Add 200 grams of homemade red oil, 30 grams of wild pepper and chopped green onion, and appropriate amount of salt.

Tengjiao tasty

Production process:

1, pour the broth in advance into the big bowl1000g or so.

2. Add Hui Xiang powder15g, An Qi Hui powder10g, Jiang Mo 30g, garlic paste 30g, chicken essence15g, salt and sugar 5g into the broth, and stir while adding.

3. Add 50 grams of rattan pepper oil, 50 grams of green and red millet pepper rings and 30 grams of chopped green onion to the broth.

Cross-feeding technique

first

Skills of stringing meat dishes

Pork brittle bones (first bittern is changed into diced string)

Chicken gizzards (marinated first, then cut to a thickness of 3mm)

Chicken heart (marinated first and then cut to a thickness of 3 mm)

Chicken feet (bittern first, knife half a string)

Chicken wing (one piercing 1 string)

Tripe (marinated first and then cut to a thickness of 3 mm)

Beef (marinated first and then cut to a thickness of 3 mm)

Yellow throat (cut into 4 cm long knots of flying water until cooked)

Pig ears (marinated first and then cut to a thickness of 3 mm for stringing)

Metapenaeus ensis (directly skewer live shrimps and blanch them in boiling water, and open the back, 1 only one skewer).

Precautions:

1 Before marinating chicken gizzards, you can put some salt to knead and remove the fishy smell, rinse it, and then blanch it like other ingredients to remove the fishy smell.

2. Slice beef, rinse it with clear water, then add soy sauce, baking soda and raw flour (1 kg of beef, add soy sauce10g, baking soda10g, raw flour15g, appropriate amount of salt, a small amount of clear water and mix well) and marinate for about half an hour.

second

Skills of stringing vegetarian dishes

Lotus root slices, potato slices, lettuce slices and auricularia auricula (2-3 slices per string)

Cowpea, green beans (5 cm long)

Bean curd skin (5 cm long and 2 cm wide)

Kelp (blanched and sliced, each string 1 piece)

Lentinus edodes (Lentinus edodes is cut and strung 3-4 times according to the size).

Cucumber (can be cut into 5cm strips)