First, raw materials:
200g of dried rice flour (available in the market), 20g of Chinese cabbage, shredded bean skin 1 0g, mung bean sprouts10g, 20g of kelp, peeled and cooked quail eggs10g, and spiced peanuts10g.
Second, the seasoning raw materials:
A catty of homemade soup, 30 grams of spicy meat sauce, 6 grams of edible salt, 5 grams of monosodium glutamate, 5 grams of chicken powder, 5 grams of pepper, and a proper amount of spicy materials.
3. Detailed formula and preparation method of homemade soup for reference in mass production:
Wash 5 kg of old hen, 2 kg of pig's bone and 2 kg of pig's back bone, take them out, put them in a soup bucket, add water 15 kg, put them in a big fire to boil, take out floating foam, add ginger slices, cook them on low fire for 4 hours, and turn off the fire. When 2/3 of the soup is left, drain the soup with a fine basket sieve, transfer it to another soup bucket, and add three or two edible salts. Put it on a small fire and keep it slightly open for use.
note:
1. This is a kind of rice noodle soup with good quality. It is mellow, fresh and delicious, but it is expensive. Suggested price in 8 yuan/Bowl. Of course, you can also increase the amount of water or use chicken skeletons instead of old hens, mainly to reduce costs. At the same time, appropriate food additives such as chicken bone soup powder or soup stock powder can be added to improve the flavor.
This soup is white after boiling, and the casserole rice noodle soup can also be light sauce color. In the process of hanging soup, you can add appropriate amount of soy sauce or first-class soy sauce to adjust the color.
3. If the effect of thick white soup is needed, in the process of hanging soup, add 10 kg of water at first, put it on fire to boil, remove floating foam, put it on low fire for 3 hours, then add 10 kg of boiling water and put it on fire to cook for half an hour. At the same time, appropriate amount of Dagubai decoction can be added to improve the color and taste.
Preparation method of spicy material:
1. Heat in a dry pan, stir-fry 500g of dried pepper and 200g of green pepper, take them out of the pan and grind them into powder with a pulverizer, put them into a container, add 10g of exotic Australian seed oil and 15g of edible salt, and stir evenly.
2. Add rapeseed oil (or peanut oil) to the pot and heat it to 70% heat. Pour into a container and stir well.
Fourth, the production method of spicy meat sauce (more suitable for batch):
Raw materials:
A catty of diced meat (or dried bean curd), 20g of edible salt, 5g of soy sauce 10g, 5g of meat wrapped king, 5g of first-class soy sauce, 300g of fresh soup and 600g of special sauce for casserole rice noodles.
Method:
Add edible salt, soy sauce 10g, and appropriate amount of pork bun king to diced meat (or dried bean curd), marinate for 20min, heat the pot, add 20g of salad oil to boil, stir-fry until diced meat is dry and fragrant, add fresh soup to boil, color with soy sauce, add special sauce for casserole rice noodles, cook for 2min, and put in a container for later use.
Preparation method of special sauce for casserole rice noodles;
1. Put 500g of dried chili and 250g of bullet-shaped dried chili (spicy enough) into a cold water pot, cook for 20min on medium fire, take out chili, remove seeds, and mince with a meat grinder to become Ciba chili.
2. Put the dried spices (cardamom 15g, anise 10g, spice 10g, fennel 8g, cardamom 7g, dried tangerine peel 5g, citronella 5g, Amomum villosum 5g, cinnamon 5g, angelica 4g, clove 2g and cumin 2g) into a pulverizer to make spice powder.
3. Boil five Jin of rapeseed oil in the pot, let it cool, and then pour in 100g cooked lard. When the heat reaches 30%, add 200 grams of Zizhi pepper, 200 grams of Pixian watercress (with strong fragrance and dark color) and 200 grams of red watercress (with bright color), stir-fry with low heat until the water in the sauce is lost, then add 200 grams of pepper and soak ginger.
4. Put the bottom material into the meat grinder and twist it twice repeatedly, so that it can be used without residue.
Making method of casserole rice noodles
1. Boil the water in the pot, put the dried rice noodles in the pot, turn off the fire, cover and stew for 20-30 minutes, then take out the rice noodles and put them in a cold bucket for later use.
2. Cut kelp into diamond-shaped pieces, tear small vegetables into strips by hand, soak bean skin in clear water, put mung bean sprouts in clear water, peel spiced peanuts, cut them in half and chop them with a knife.
3. Boil boiling water in another pot, add appropriate amount of salt, remove rice noodles, put them in wood handle powder, and blanch for 2 minutes.
4. Heat the casserole on fire, put kelp, green vegetables, mung bean sprouts, shredded bean skin and quail eggs into the casserole, scoop in 200g soup, pour in rice noodles, heat the raw materials, scoop in the remaining soup, season with salt, monosodium glutamate, chicken powder and pepper, add peanuts, and finally add spicy meat sauce to the rice noodles.
5. Put the spicy ingredients into a small bowl, with rice noodles, and add them flexibly according to the taste of the guests.
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