It is best to buy pig's plate oil from the market, cut it into 4 cm square pieces, add a small amount of water to the cold pot, put the lard into the pot, and cook it slowly. When all the oil is exhausted, salvage the oil residue, and keep the cooked lard in a closed container. The lard refined by yourself tastes more fragrant. If you are too busy, buy ready-made and boiled lard from the market.

Note: lard must be used to make noodle restaurants, and it is not fragrant without lard.

5. How to make secret soy sauce

Preparation materials:

Ingredient: Huanghuayuan soy sauce 500g (soy sauce is good, other brands are also acceptable).

Ingredients: 30g of clean water, 20g of brown sugar powder, 5g of monosodium glutamate, ginger slices 10g, scallion segments 10g.

Specific practice: pour the soy sauce into the pot, fire, stir and melt the brown sugar with clear water, then pour it into the pot, add ginger slices and scallion segments in turn, and simmer for about 10 minute, add a proper amount of monosodium glutamate, stir evenly, turn off the fire, and cook until the sauce is slightly thick, then turn off the fire and take off the pot, which is the finished product.

Six, the processing of peas

Soak the peas bought in the market in clear water. Soak for 2 hours in summer and 4-5 hours in winter. After soaking, the peas are cooked in a pressure cooker. After the pressure cooker is inflated, the pressure is about 17 minutes. After cooling, put it in the refrigerator for quick freezing and take it out when using it. After taking it out, it is not thawed immediately. Scald it with boiling water, and then put it in a container.

Seven, the processing of sprouts

Material selection: 500g of Yibin broken rice sprouts are selected. If the purchased sprouts are too salty, they need to be washed with water first, and then drained before use.

Stir-frying: 80g of salad oil is poured into the cold pan. When the oil is hot, turn off the heat, pour in the sprouts, stir-fry and take out the pan, which is the finished product.

Eight, the production method of ginger and garlic water

Ingredients: 50g ginger and 0/00g garlic/kloc. Ingredients: 500g boiling water and 2g salt.

Practice: Chop garlic and pour it into the bowl, put 2g salt in the bowl, add a little water and mash it into garlic; Chop ginger, pour it into a bowl, add a little water, and mash it until it is rotten; Put garlic and ginger into a container, boil water and mix until it is cooled.

note:

1. Don't add a lot of water when mashing garlic, but you must add water, so that the garlic flavor can be better integrated into the water.

2. there is no need to add salt to ginger, and ginger can't be peeled and pounded.

Nine, the production method of sugar color

Preparation materials: 50g of white sugar, 3g of salad oil, and clear water 15g.

Specific practice: add salad oil to moisten the pot, add sugar, slowly boil it with low fire, stir the anti-sticking pot with a spoon, and after seeing yellow foam, add clear water and continue stirring with the spoon. If the water is too much, boil it for a while, collect excess water, turn off the fire and take it out of the pot, and put it into a container, which is the finished product.

Ten, miscellaneous sauce noodles with minced meat production method.

Preparation materials: 3 kg of minced pork, 30g of ginger foam, 20g of sweet noodle sauce, 40g of Pixian bean paste, 60g of soybean sauce, cooking oil, salt, white sugar and soy sauce.

1, prepare 3 Jin of minced meat (70% fat meat, 30% lean meat, skin removed) and beat into minced meat.

2, 30 grams of ginger foam, cut into a bowl, and then add 20 grams of sweet noodle sauce (sweet noodle sauce does not need to pay attention to the brand), 40 grams of Pixian bean paste (finely chopped), and 60 grams of Merlot soy sauce to the bowl and stir evenly.

3. First, pour a little oil into the pot (usually the amount of oil for cooking), and when it is a little hot, pour (2) the stirred material and stir it until it is fragrant, then put the minced meat in and stir it evenly, stir out excess water and get oil. Before taking out of the pan, stir-fry the salt and sugar together, add the soy sauce,

(3 kg of meat is about 20g of salt (a little salty); About 20g of white sugar (fresh); Soy sauce about 30g fried minced meat is packed in a stainless steel container, and it is best to fry it for 2 days, and put it in the refrigerator if it is not sold out.

4. After frying, if there is much oil, drain the oil for lard, and put the minced meat in a separate container. (Stir-fry 3 kg of meat in a big fire for about 1 min. If the fire is small, stir-fry for another minute or two, and fry the oil anyway).

Eleven, Chengdu sheep horse dregs noodles SAO Zi production method

Preparation materials: a piece of frozen chicken breast (purchased directly from the market)

Specific practice: thaw a frozen chicken and put it in a dry pot, turn on a small fire and beat it with a spoon until the whole chicken is broken and the water is fried dry.

Stir-fry to prevent the pot from burning. Wait until the chicken is fried and dried, add appropriate salt, stir-fry until it turns slightly yellow, and then finish the pot. (After laying the bottom of the bowl, sprinkle a layer of slag on the cooked noodles and chopped green onion, which is the slag noodles).

Remarks: If you think the chicken is not broken enough, just chop the fried and dried chicken with a kitchen knife.

Twelve, beef noodles with minced meat production method

Preparation materials:

Ingredients: beef/brisket (both are acceptable). You can prepare more at one time, wash it, drain the water, cut it into diced meat and put it in the refrigerator for quick freezing. When using it, take as much as you want.

Ingredients: rapeseed oil 150g, ginger 15g, garlic 10g, onion 1 piece, pixian bean paste 100g, scallion 20g, spices: cinnamon 5g, tsaoko tsao-ko and fragrant fruit 2g. (You can add sugar to improve the color appropriately, or you can not add it.)

Stir-fry method:

1, first smash ginger and garlic, cut onion into large pieces, and cut off the scallion for use.

2. Pour 150g rapeseed oil into the pot and heat it with low fire. Add 20g of onion (scallion), about 0/00g of Pixian bean paste (2 shovels of bean paste: 3kg of roasted beef) and fry it with low fire. At the same time, add about 5g of cinnamon, 2 tsaoko (smashed) and 2 fragrant fruits. Add the smashed ginger, garlic and onion, and continue to stir-fry over low heat (don't stir-fry). Add the prepared beef granules within about 2 minutes, stir well together, and then turn off the heat (make the beef granules and ingredients mix well). If it is dry, you can add a proper amount of water.

3. Stir-fried these beef stir-fried ingredients and put them into the pressure cooker. The pressure cooker is inflated and then pressed for 15 minutes.

4. After pressing, remove the beef, put it in a container, and pick up the ingredients inside.

XIII. Preparation method of pork ribs noodles with minced meat

The practice of ribs is the same as that of beef, just replace the beef with the same ribs.

Fourteen, fat sausage noodles SAO Zi production method

Prepare materials

Ingredients: treatment of fat sausage: put the fat sausage into a basin, add a proper amount of salt, knead it, remove the oily smell and rinse it with water. And then all cut into about 2cm size; Add water to the pot, add fat sausage, add star anise and cinnamon, boil together, and then rinse for later use. (3 kg fat sausage, 20g salt, 3 star anise, cinnamon 1 tablet)

Ingredients: rapeseed oil 150g, sugar 10g, ginger 15g, garlic 10g, onion 1 piece, Pixian bean paste 100g, scallion 20g and spice: cinnamon.

Fried method

1, smash ginger and garlic first.

2. Pour 150g into the pot, heat the rapeseed oil with low fire, add Pixian bean paste 100g (2 spatulas, 3 kg of fat sausage), fry until fragrant, and add about 5g of cinnamon, 2 tsaoko (smashed), 2 fragrant fruits, 4 star anise and 3g of fennel. Continue to stir-fry over low heat (don't stir-fry), stir-fry for about 2 minutes, add the prepared fat sausage, add white sugar 10g, stir well together, then turn off the heat (make the fat sausage and ingredients mix well), and if it is dry, add a proper amount of water.

3. Stir-fry these fat sausages and put them into the pressure cooker together. The pressure cooker is inflated and then pressed for about 10 minutes.

4. After pressing, pour the fat sausage into a container and pick up the ingredients inside. Note: the practice of fat sausage, beef and ribs is similar, and the tastes of different places are different. You can appropriately increase or decrease the spices and add white sugar or sugar color.

15. Method for making chicken offal noodles with minced meat

Chicken offal treatment

1. Cleaning of chicken offal: Wash the purchased chicken offal with salt several times (with conscience).

2. blanching: after the water is boiled, put the chicken offal in boiling water for 2 minutes to remove the blood.

3. Pickling: cut the blanched 1000g chicken offal into strips with a length of 2.5cm, add 10g tender meat powder, 4g white pepper powder, 5g monosodium glutamate, 5g cooking wine and 2g salt, mix them together, stir well, and marinate 15 minutes before use.

Preparation materials:

Ingredients: chicken offal 1000g, pickled peppers of Erjing strip 350g.

Accessories: salad oil 400g, Pixian bean paste 130g, scallion 30g (cut into pieces), shredded ginger 20g, garlic 30g (sliced), pepper 5g and sugar 8g. Seasoning: chicken essence 6g, monosodium glutamate 10g.

Stir-frying method: pour salad oil into the pot in a cold pot, and then add Pixian bean paste, shredded ginger, pickled pepper, green onion, garlic and pepper in turn. Stir-fry until fragrant, then pour in the processed chicken offal, then add the sugar color, finally add the chicken essence, and stir-fry the monosodium glutamate to get the finished product.

Note: Pixian bean paste needs to be fried more, and the fried flavor is better.

16. Method for making noodles with shredded pork and sauerkraut

Pickled shredded pork:

First, prepare 1000g shredded pork, add 5g cooking wine, 5g pepper, 10g tender meat powder, 10g sauce oil, 3g salt and 5g monosodium glutamate, stir well, and marinate15min.

Preparation materials:

Ingredients: pickled shredded pork1000g, pickled cabbage 350g (purchased directly from the market, try to use sour ones).

Accessories: salad oil 400g, shredded ginger 20g, garlic 30g (sliced), scallion 30g (sliced) and pepper 5g. Seasoning: monosodium glutamate 10g, chicken essence 6g.

Frying method:

Pour salad oil into a cold pan, fire, and after the oil is heated, add scallion, shredded ginger, garlic, pepper and pickled cabbage in turn. After stir-frying evenly, add preserved shredded pork, continue to stir-fry, add a little water (to prevent shredded pork and pickled cabbage from sticking together), slightly collect the water, add monosodium glutamate and chicken essence, stir-fry evenly, and then put it into the pan, which is the finished product.

Seventeen, boil soup.

Preparation materials and tools required for boiling soup:

Ingredients preparation: 2 kg of chicken rack, 60g of green onion, 2 kg of pig bone, 2 kg of duck rack (duck meat can be used instead of duck rack) and 60g of old ginger slices.

Tool preparation: soup barrel 1 piece, fine mesh colander 1 piece.

Broth decocting steps:

1 Soak the prepared 2 kg chicken rack, 2 kg big bones and duck rack in clean water for about half an hour, and then clean it.

2 put a proper amount of water in the pot and boil it. Put the chicken rack and the big bone in the iron for 3 minutes, take them out and rinse them off (the purpose is to take out the fishy smell and blood).

3 Add 30 kg of water to the prepared broth bucket, put it into the chicken rack and big bones scalded with blood-removed water, at this time, turn the fire to the maximum, and after boiling, use a fine mesh colander to remove floating impurities on the surface.

4 Add 60g of green onion and 60g of old ginger slices. Switch to low heat, and cook for 1 half an hour, and the soup will serve!

5. After cooking for an hour and a half, put the big bag into the pot and cook for 20-30 minutes, then take out the big bag, rinse it with clean water and put it in the refrigerator for next use, which can be used for 5 times)

Proportion of aniseed package: (8 grams of star anise, 8 grams of cinnamon, 6 grams of Amomum tsaoko, 6 grams of fennel, 6 grams of Alpinia officinarum, 4 grams of nutmeg, 2 grams of fragrant leaves and 5 cloves), the spices are soaked in warm water for 15 minutes in advance, and then the aniseed is packed together with gauze bags.

6 Remove and throw away impurities such as chicken skeleton, green onion and ginger slices, and continue to simmer and keep warm for later use. (chicken rack, big bone, duck rack, change once every two days, heat preservation equipment gas and briquette stove can be used)

18. Method for making Chongqing noodle bowl bottom seasoning

Preparation materials:

Chopped green onion, coriander, ginger and garlic water, chopped peanuts, red oil, peanut butter, fuel oil, sprouts, lard,

Soy sauce, salt, monosodium glutamate, chicken essence, pepper powder, and cooked broth are ready to be fried: shredded pork with sauerkraut, chicken offal with pickled peppers, stewed beef, braised pork intestines, braised pork ribs. Note: The above materials are packed in containers respectively.

One: Use a teaspoon of salt 1 tablespoon, 2 tablespoons of monosodium glutamate, 2 tablespoons of chicken essence, 0/2 tablespoons of sesame oil 1 tablespoon, 0/tablespoon of pepper noodles1tablespoon.

: Use tablespoons of sprouts 1 tablespoon, cooked vegetable oil 1 tablespoon, red oil 1 tablespoon, Chili oil 1 tablespoon, 2 tablespoons of soy sauce, sesame sauce 1 2 tablespoons, ginger and garlic water1tablespoon (each.

3. Pour the bone soup into the seasoning bowl and stir well. If it's dry, don't add soup, everything else is the same.

4. Take 2 noodles/dried noodles and put them into the pot when the water rises. At the same time, add a proper amount of green vegetables. Take them out of the pot with high fire 1 minute -2 minutes and pour them into the seasoning bowl.

5. Sprinkle crispy peanuts and chopped green onion on the noodles, and a bowl of spicy and delicious noodles is made.

6. miscellaneous sauce noodles are based on the above, and then add a spoonful of meat sauce.)