(A) barbecue fragrant sauce modulation

Instruments:

500 grams of pickled peppers, 150 grams of sesame paste, 200 grams of peanut butter, 40 grams of chili oil, 100 grams of garlic, 30 grams of pepper, 80 grams of monosodium glutamate (MSG), Special Fresh 1 1 packet, 100 grams of chicken, 20 grams of sugar, 40 grams of refined salt.

Method:

1, first pickled pepper chopped fine, garlic cloves peeled and pounded.

2, with a porcelain filled with sesame paste, peanut butter, garlic fine foam, pepper, Special Fresh 1, chicken essence, sugar, refined salt and other mixing and uniform.

3, with vegetable oil burned to eight mature into the pepper fine foam fried incense, and then poured into the porcelain seasoned material covered with a lid, cooled down and then tasted, if salty, the appropriate sugar MSG, light with a little salt that is into the fragrance of the sauce.

Tender tenderloin fried skewer series production technology:

Remarks:

1, according to consumer tastes to select the business varieties, such as in the North taste heavy, meat dishes more, in the South is good for light vegetarian dishes more, appropriate choice of seafood, vegetables, soybean products.

2, according to the selected varieties to purchase condiments, raw materials, the first time you can buy some less, each more than a few brands, more than a few, compare prices, quality, can taste the best taste.

3, change the knife processing directly determines the yield of raw materials (such as 3 pounds of tenderloin can be out of 35 strings), determines the cost-effectiveness, cut the big one point, the cost will be one point higher, the income becomes one point less, and also affects the appearance of the product. To practice more, to master the law.

4, the marinade must be strictly in accordance with the recipe ratio and the requirements of the operating method to do, to ensure that the marinade time.

5, wear the requirements of the process is not only beautiful, appetizing, but also cost-saving savings in raw materials, that is, to look quite a lot, quite big, quite affordable, and certainly quite tasty, the actual profit is also quite a lot.

6, refrigeration is to prevent the deterioration of fresh semi-finished products, the temperature should not be very low, do not freeze solid.

7, the plate display is convenient for customers to choose, the package to maintain the best finished product, look at the best view, want to eat.

8, the frying process is critical, according to different raw materials, choose a different oil temperature and frying time, to achieve the frying cooked and fried and not burnt or soaked in oil.

9, brush with the same frying affect the taste of the product, be careful and patient.

10, plate output, to once again check the quality and quantity of output, according to customer requirements to add some things, such as convenient chopsticks, napkins, in the plate in the sprinkling of some seasoning and so on.

(B) the main varieties of recipes and production processes

1, chicken fillet

(1) chicken marinade recipe (10 pounds of chicken, for example, the other equal proportion)

1, 2 pounds of water, 6 eggs, a little cooked sesame seeds, a little red pepper.

2, need baking soda 2 two, salt 1 two, sugar 1.5 two, monosodium glutamate 2.5 two.

3, cumin powder, curry powder, chicken powder, chicken flavor 6 taels each .

4, five-spice powder, a little pepper, thirteen spices quarter packet.

5, 1 tael of cooking wine, starch 3 tael.

(2) chicken fillet wrapping recipe

1, 6 pounds of water, 10 eggs, salt 1.5 two, monosodium glutamate 2 two.

2, chicken powder 2 two, fried powder 1.5 two.

3, flour quantitative, baking powder 1.2 two.

(3) production process

1, chicken cut dollar coin-sized pieces, with a plastic box, according to the 1 recipe in order to add seasoning and hand mixing at the same time, the red pepper pigment is the color of the last put, little by little to try to shelve, to do after the mixing of raw materials after the color of the golden (red with yellow kind), moist and shiny, very good-looking, attractive appetites.

2, adjusted, marinated for 40 minutes, take 25 bamboo stick, with one hand pinch the root of the stick, leaving four fingers distance, the marinated chicken through the stick, not out of the gap, do not show the head of the stick, wear a good chicken skewers placed in a clean machine row, preferably a plastic box.

3, according to the recipe (2) to adjust the soup standby.

4, take a large food tank, with the back half, first lay a certain amount of flour, pour the recipe (2) soup, stirring well, stirring process, add soup or flour at any time, to achieve the effect of flour into rowan, rowan to small, fine and uniform, about half the size of a small nail.

5, will wear a good meat skewer in and good rowan rolling on the rowan, a hand holding a sign, a palm a little hard pressure, pressure uniformity, wrapped rowan in the hand clench a clutch, so that the face wrapped solid, hold in some soup, in the rowan rolling, wrapped two or three millimeters thickness can be.

6, a large pot add salad oil, burned to eighty percent hot, will make a good chicken fillet into the diligent use of clips roll, so that it is heated evenly, fried to light yellow, eight or nine minutes cooked can be cooled into a plastic box, the pot should be large, the oil should be more than not just one fried more, to prevent the oil is less, chicken fillet into the pot and the oil temperature plummeted, fried through.

7, the safe into the freezer to save, freezer temperature modulation of the lowest gear, that is, the highest temperature, business, take out and set up, not sold out in the freezer, the summer can also ensure that a week will not deteriorate, so the chicken fillet once to do some more, enough to sell a few days.

(4) Remarks:

1, chicken is chicken breast, to be fresh, do not hit the water.

2, most of the ingredients are relatively common, it is true on the line, special requirements are, chicken powder with American Kitchen's (18 yuan) flavor is Barilla's (22 yuan).

3, thirteen spices are cartons, inside the plastic package, pepper according to local tastes can be increased or decreased.

4, red pepper because of the fight against Sudan red is not very good to buy, but certainly have, to ask carefully, red pepper is very important essential.

5, semi-finished chicken fillets, in sales need to be fried again, to be fried through, the finished product was golden brown, fragrant, very attractive.

6, the rest of some wear no string of loose meat, do not throw, can be pressed to do chicken fillet.

7, chicken fillet wrap there are several other practices, but are not authentic Shanghai incense, just easy, fast, to save time or increase the variety can try.

One is to use the seasoning market to sell ready-made fried chicken powder, is tuned to the surface of the ingredients, as a wrap directly to dip can be.

The second is to use fine cornmeal instead of noodles to wrap the material, fried chicken fillet is deep red, is a kind of fried cornmeal flavor, unique.

Third is to use breadcrumbs to wrap the dip, the most economical, breadcrumbs with coarse, white kind.

(2) Chicken skewers

Chicken skewers are basically the same practice as chicken fillets, just do not add wrap.

(3) tender tenderloin

1, tenderloin marinade recipe to 10 pounds of tenderloin as an example

(1) 4 pounds of water, eggs 6.

(2) baking soda 1 two, salt one or two, sugar 1.5 two, monosodium glutamate 2.5 two

(3) sesame seeds, red pepper quantitative.

(4) Ziran powder, curry powder, chicken powder, chicken flavor, each 6 taels

(5) five spice powder, a little pepper, thirteen spices a quarter of a package.

(6) 1 two cooking wine, starch 3 two.

2, the production process

(1) first bought into the strip of tenderloin remove the tendon, cut sections, and finally sliced into about three fingers long, two fingers wide slices, into the plastic box.

(2) add the recipe seasoning in order, after the red pepper pigment, try to put aside. At the same time, use your hands to mix well. The technique should be special. Palm flat, pressed in the box of tenderloin slices, a little force, stirring. It will prevent the meat from being crushed by the thinness of your fingers.

(3)The color of the meat is reddish and yellowish, pure and natural. Marinate for 40 minutes.

(4) Holding a 25-point stick, pinch the root with one hand and leave four fingers. Thread the slices of meat onto it like a needle, and use your hands to thread two slices of meat with one stick. Threaded, spread flat in a plastic box, a series of stacked up. Fill it up and put it in the freezer.

3, note

(1) tenderloin skewers are Shanghai tenderloin skewers signature staple, no tenderloin is just ordinary skewers do not dare to call the Shanghai, must work carefully.

(2) The tenderloin must be fresh, not watered down. Must use brand-name meat, Jinluo, Huazheng and so on, Huazheng more expensive, Jinluo price and market price difference, are pre-cooled acidic.

(3) The tenderloin must first pick tendons, otherwise very affect the taste. When slicing into thin slices requires a bit of knife skills, it does not matter. Slowly practicing will be. Place the loin on a board and hold it down with one hand while you hold the knife against the board, slicing as thinly as you can.

(4) The proportions of the ingredients should be more precise, the chicken powder and flavorings must be used, and the other must be used really. The red pepper should be tried and put in the right amount.

(5) When frying, the oil temperature should not be too high, and the time should be short to keep the fresh boring.

(6) Keep the crumbs for the pressurized rows.

(C), chicken chops, pork chops, steak

1, raw materials

(1) chicken chops, pork chops raw materials can be used to do the skewers of the side of the residue, not enough if you have to use the finished material, but also to have a process of marinade, to be good marinade.

(2) steak, the original Shanghai series did not do the method of beef and mutton, and than like to eat beef and mutton people, you can also do this: the beef stuffing add eggs, water (proportion of 1) salt, sugar, monosodium glutamate, cooking wine, soda, chili powder, cumin powder (proportion of 0.1) stirred, and the other do not need. Because of the small amount of work, the proportion of reference to the ridge recipe can be, with the mouth while tasting the seasoning, seasoning the consumer to suit the taste. Marinate a little, 10_20 minutes can be.

2, the production process

The breadcrumbs bought, flat on a large square plate, to be thicker, in the place of a bamboo stick with it (usually with 25). Grab a ball of raw materials, the size of the right, patting pressure in the square disk. Palm flat, hard and even crushing, while at the same time at any time sprinkle spread breadcrumbs, with the pressure and sprinkle, gradually molding, hand movement control, to round or oval arbitrary. Finally compact, keep the row shape upright, the sign is located in the center.

3, Note

(1) Breadcrumbs should be coarse and white.

(2) raw materials with very little, to press the thin, wide, large, need a skillful process

(3) frying attention to oil temperature, time. The frying of the golden brown, crispy charcoal.

(4) Ribs are low-cost, easy to make, expensive, and very popular, so you should make more of them.

(D) lamb kebabs

1, marinade recipe to 10 pounds of pork as an example

(1) 1.8 pounds of water, 6 eggs

(2) baking soda 1 two, salt 1 two, sugar 1.5 two, monosodium glutamate 2.5 two, a little baking powder

(3) cumin. Curry powder, chicken flavor, chicken powder 6 two each

(4) onion powder 0.6 two, a little pepper, thirteen spices a little

(5) 1 two cooking wine, starch 3 two

2, production process

(1) pork cut eight minutes size pieces, to be cut diagonally stubble, because of the short frying time, to cut thinner

(2) will be the recipe in order of the seasonings Into the, mix well, marinate for 40 minutes, string, with 25 stick according to the aforementioned method of threading, put into a plastic box for preservation.

(3) When frying, the oil temperature is higher and the time is a little longer.

3, Note

(1) Pork should be good, fresh, not water, preferably branded meat

(2) Pork can make the flavor of lamb, mainly because of the ingredient onion powder. So when you buy onion powder, make sure you pick a good one that smells good.

(3) When you cut the meat quickly, put some tendons of fat on it, and it will be more like mutton.

(E) chicken gizzards, chicken heart skewers

1, marinade recipe to 10 pounds of raw materials as an example

(1) soda 0.5 two, salt 1.3 two, sugar 2 two, monosodium glutamate 2.5 two

(2) chicken powder, chicken flavoring, curry powder, cumin powder 0.6 two

(3) pepper, thirteen spices each a little

() 4) a little wine, baking powder 3 two

2. marinade process

(1) fresh gizzards, chicken heart to wash, cut in half. Cut flat thin two flaps, and then marinated.

(2) according to the recipe put good seasoning gizzard, chicken heart marinade 20 minutes.

(3) with a 20 stick to wear, three can be, four can also be, careful, easy to wear broken, wear good in a plastic box, placed in the freezer

(4) frying oil temperature should be just right, the time to be longer

3, notes

(1) made as a convenient to 10 pounds of water, for example, the general eaters are not much, do not have to do so much, the gizzard, the heart of the chicken easy to spoil, do enough for a day, the gizzard, chicken heart easy to do, the gizzard, chicken heart easy to do enough to do a day, the gizzard, chicken heart easy to do a day. The first thing you need to do is to make sure that you have enough to sell for one day.

(2) gizzards, chicken heart must be fresh, cleaned

(3) due to the high cost, high price, may not be popular, do can enrich the variety, do not do can be done as little as possible, the finished product is placed in the open air for a period of time both blackened and discoloured, very unsightly. Really can not, available sunset yellow and other food coloring color.

(4) fried, must be fried, fried through.

(E) spicy dry material, sauce recipe and production process

a spicy dry material

1 modulation formula to 2 pounds of chili powder as an example

(1) salt 8 two, monosodium glutamate 2.5 two

(2) cumin, cumin powder, cumin particles of 2 two, chicken powder 2 two, cooked sesame seeds 1 catty

(3) curry powder 2 two, five spice powder, pepper, a little, onion powder. a little, onion powder 1 two

(4) 2 pounds of chili powder

2, production process

The various ingredients together, stirring can be?

3, Note

(1) There are two kinds of chili powder: spicy and non-spicy. Here we use the spicy kind, but you can also add some according to taste. According to this recipe is very spicy. Beef and lamb kebabs are seasoned with salt, cumin and chili, so they must be spicy.

(2) Pepper can be used according to taste

(3) Peanut powder can also be used to increase the flavor

Two sauces

1, the recipe

(1) 2.5 taels of salt, 2 taels of monosodium glutamate (MSG)

(2) 1 taels of chicken powder, 1 taels of curry powder, 2 taels of curry powder, 1 taels of curry powder, 1 taels of chicken powder, 1 taels of chicken powder, 1 taels of curry powder, 1 taels of curry powder, 1 taels of chicken powder, 1 taels of chicken powder, 1 taels of curry powder, 1 taels of chicken powder and 1 taels of chicken powder, 1 taels of curry powder. Curry powder 1 two, chili powder 5 two

(3) five spice powder, pepper powder a little, sesame 2 two

(4) 1,5 pounds of oil, 5-6 pounds of water

(5) onion powder 0.6 two, a little cornstarch

2, the production process

(1) the oil into the pot, boil to seventy percent of the open

(2) into the chili powder, stir, frying, and then cook, stirring thoroughly. Stir well and fry, then add boiling water and simmer. Keep the fire small

(3) add other seasonings in turn, stir, open a few minutes, that is.

3. Remarks

(1) the production of attention to the fire, careful not to paste

(2) chili fen with not spicy, take its bright red, to natural and pure, do not dye pigments

(3) water is boiling water, oil is salad oil

(4) starch is diluted with water, try to put the final product is the color of the shining, red attractive, sticky and moderate. The starch is thickened moderately and has a pungent fragrance

(5) Peanut flour can be added to increase the fragrance

(3) Chicken thighs, chicken wings recipe and production process

1, raw material recipe 8 pounds of water as an example

1, traditional Chinese medicine recipe

20 grams of star anise, cinnamon sticks, 10 grams of 15 grams of white buckles, nutmeg 10 grams

20 grams of dazhong fenugreek, 10 grams of cumin, 20 grams of fennel. 10 grams of ginger 20 grams of cumin 15 grams

Aromatic leaves 20 grams of white peony 10 grams of grass buckle 10 grams of grass 18 grams

Thousand spices 10 grams of cloves 5 grams of cinnamon 10 grams of peppercorns 10 grams

2,Seasoning formula

Salt, monosodium glutamate, sugar, chicken powder 0.6 tael

3,Wrapping formula

(1) 6 pounds of water, 10 eggs, salt 1.5 pounds of salt, 1.5 pounds of salt. 10 eggs, salt 1.5 two, monosodium glutamate 2 two

(2) chicken powder 2 two, 1.5 two fried powder

(3) flour quantitative, baking powder 1.2 two

second, the production process

(1) chicken thighs, wings nicked water control dry

(2) Chinese medicine package with the seasoning together into the water, the water boiled for a few minutes, into the chicken thighs, turn off the heat

(2) chicken thighs, chicken wings and the chicken thighs, and the chicken thighs. Turn off the heat

(3)When the water cools down, put the chicken wings into the water and soak them for 10 hours

(4)Make the soup from the recipe of wrapping ingredients and mix it with the noodles to form a fine chu shape

(5)Coat the chicken thighs and wings with the noodles and make it thin and even

(6)Fry the chicken thighs and wings in the pot, and don't let the temperature of the oil be too high, and fry them for a long time to get them cooked through

(7)The finished product is golden brown and delicious. Tempting flavor

three, notes

(1) this method of learning from McDonald's, said to be its top-secret recipe

(2) wrapped in the production of troublesome, can be replaced by a single fried chicken powder, do not have to and noodles, directly wrapped in dipping, fried chicken powder in the wholesale market of seasonings sold

(d) the basic varieties and the process of making the instructions

a, meat

1,varieties

Chicken fillet, chicken kebabs, pork kebabs, beef kebabs, mutton kebabs, loin kebabs, chicken chops, pork chops, steaks

2,process

(1) chicken fillet in addition to their own production, there are finished products wholesale, such as Chuanxiang Chicken fillet, chicken fillets, such as the chicken fillet Chicken fillet, frozen semi-finished products, the cost of about 70 cents or so, just the texture of taste than the do-it-yourself a lot worse!

(3) really pure lamb kebabs and beef kebabs production method

first of all, the beef or lamb processing knife into the size of the eight points of the block, to be a little thinner, appearing to be wide

according to the following proportion of seasoning:

5 pounds of meat as an example

eggs 2, 1 pound of water, salt, baking soda, 0.5 two, sugar, monosodium glutamate 1 two, curry powder, cumin powder 0.5 two, curry powder, cumin powder, cumin powder, cumin powder, cumin powder, cumin powder, cumin powder, cumin powder, cumin powder, cumin powder. Cumin powder 0.5 two, cooking wine 1 two, starch 1 two, mix well, marinate for 20 minutes, and then wear a skewer box, into the freezer . You can add a little food coloring coloring, such as sunset yellow, to prevent the open air placed for a long time meat color black.

Seafood

1,varieties

Fish balls, shrimp balls, shrimp cakes, squid skewers, freshwater pills (fish rolls), crab roe (crab foot stick)

2,process and instructions

(1) In addition to fish balls, shrimp balls, there are many other pills you can try, seafood wholesale where there are sold.

(2) although the cost of shrimp cake high, (2 yuan), but very delicious, very popular, must have, boxed, seafood wholesale that are sold, thin, fragile, slow good in wear, 20 stick a stick through two pieces

(3) squid skewers wear some of the delicate method. Squid legs cut two centimeters long section, the tip of the beard to stay longer, about 8-10 cm, thick legs berth into two halves. Each string first wear two pieces of thick, and then wear a piece of soft, wear a thin, and then the tip of the whiskers in the head of the stick does not show the head of the stick

(4) Freshwater balls, fish rolls, is a thread-like mixture of powder wrapped in fish trapped inch, very tasty

(5) Crabstick into a bag of 10 centimeters long a. Cut 3 sections, frozen, and then cut into two pieces. Cut 3 sections, slow frozen across the 20 stick

three, vegetables

1, varieties

cilantro rolls, lettuce rolls, green peppers, mushrooms strings (flat mushrooms, shiitake mushrooms) seaweed buttons, cabbage, purple kanji

2.process description

(1) cilantro, lettuce is, with dry tofu cut two fingers wide strip, the vegetables rolled in, the two ends of the exposed vegetables, and then wear on the stick, with 20 stick, a stick through 4 rolls

(2) green pepper is the whole stick on the stick, dry pan frying can be, brush on the sauce is very tasty

(3) mushrooms to the mushroom legs to choose not to mushroom head cut in half, a upside down on the wear, symmetrical and beautiful

(4) seaweed buckle is salt, buy back first soak, soak for a longer period of time, a day or two, swelling. One day or two days, swelling. In the middle to change the water a few times, to salt, to big buckle, small buckle thin, easy to break, fried when the soaked seaweed buckle with 20 stick through, wear in the buckle, a stick through 4, seaweed buckle simple easy to do, very tasty, popular

(5) cabbage, purple cabbage cleaned and controlled by the water and cut into long slices, nested up to wear a stick

(6) frying process and brushing method

A, frying process

Frying process

Generally, frying process

Frying process

Generally, frying process

Frying is generally done in the form of a small piece of water and a large piece of water. p>

Frying is generally used in electric fryers, adjustable, oil temperature control, automatic thermostat, although the high cost of electricity, but easy to use, sanitation, recommended. In order to reduce the cost of equipment investment or open-air can not be connected to the case, but also with gas stoves, try to use high-pressure furnace, heating fast, but the oil temperature to use their hands to explore the oil surface (leaving the surface of the oil 1 cm) or see the fumes, not allowed to be, it's very troublesome,

(1) the oil should be salad oil, frying things do not discolor, clean.

(2) general oil temperature control at 170 degrees. Busy time can be higher modulation 190-200, in order to shorten the production time. Some materials require lower oil temperature, but most of the varieties of a large pile together in the pot, in the frying time on the respective mastery of the time can be short of time early clip out

, oil temperature is not only fast product, more importantly, the raw materials do not encroach on the oil to reduce the consumption of oil, is very important ...? (3) deep-fried finished product finally drained a bit of oil, in the deep fryer next to put a frying pan or disk, the top in a larger leakage spoon....

Two. Brush process

Brush next to the dry ingredients and sauces were loaded with dry ingredients, dry ingredients are spicy, sauces are flavorful, according to the customer's requirements to brush the material. Do not want to spicy, just brush the sauce can be, to spicy, after brushing the sauce, hand pinch a handful of dry ingredients, evenly sprinkled on the finished product can be.