Boiling of the broth
Preparation materials: half a pork barrel bone, a chicken rack (about 2 pounds), a pound of duck meat
(duck rack), 15 kg of water Seasoning: MSG 5 g, chicken powder 15 g white sand sugar
15 g salt 60 g this is the proportion of 10 kg of boiled broth ) Method: 1,
Bone to remove the fishy smell: be sure to put the pig tube bone, chicken rack and duck rack (meat) when cleaning
The fat sticky meat on the chicken rack and the duck rack is removed, otherwise the soup oil is too much to eat
It will be very greasy and affect the taste, after washing, then put the pork barrel bone duck meat and chicken
The rack is soaked in water for about 1 hour to remove the blood stains from the bones
2. Over water (flying water): pour an appropriate amount of water into the pot, water should cover the bones,
To avoid unnecessary waste, boil water over high heat, bring the water to a boil and put it in for cleaning
The (soaked) pork ribs duck meat and chicken rack are cooked for about 5 minutes, in between
Properly turn it over to achieve a better fishy effect, and finally fish out the bone quickly
Quickly put in cool water to cool, rinse and set aside.
3. Boil the bottom soup: Prepare a pot of 15 kg of water, bring it to a boil over high heat and put it in for processing
Good bones, bring to a boil over high heat for 10 minutes, change to low heat (boiling state)
Simmer for about 3 hours (not too long), and then use a net sift to get out of the place
Things with bones and residue must be cleaned and cannot be left in the pot, no
The soup water is easy to deteriorate and become acidic, it is best to filter it with a relatively sealed mesh sieve
(Note: 1 The fished bones can also be reused, directly into the cool water.)
After cooling, drain the water and put it in the ice box for preservation, and then boil it again a second time
Yes; During the boiling process, you can not add water or any cooking wine
or remove the fishy material, so as to ensure that the soup water achieves the original effect,
15 pounds of water boiled bottom soup, boiled for 3 hours The soup water evaporated about 5 pounds left
Right)
4, add seasoning method ratio: after the bottom soup bones are cleaned, the remaining soup water is used with electricity
Weigh the weight if the soup is
10 pounds, then add seasoning according to the proportions mentioned earlier, guess 5 grams, chicken powder
15 g, white sand sugar 15 g, salt 60
g, if the remaining soup is only 8 pounds, then the taste guess 5 grams X0.8 = 4 grams,
15 g chicken broth mix x 0.8=12 g, white sand sugar 15 g X 0.8=12 g, salt 60
Grams X0.8=48 grams
(Bottom broth preservation method: After adding spices, the bottom soup is ready, and the bottom soup is ready.)
(Broth) to be kept warm in a coal stove, over
It also needs to be kept warm at night, it will become sour after cold, or it can be put into a insulation bucket to keep warm
To cool and put in the refrigerator to preserve freshness, may
Store for about three days without taste)
Fourth, the boiling of shallot oil
Ingredients: 60 g chives (also called shallot heads) and 50 garlic heads
g, vegetable oil 1 kg, (from keeping the onion oil lasting flavor.)
Function)
Directions: 1, wash the garlic and chives and cut them into small pieces, be sure
Try to cut it as hard as possible, and if possible, you can use a stir
It is better to crush the mixer, and after breaking, put them separately in a bowl and set aside; 2, pour in a cold pan
Vegetable oil, open the medium heat to heat the vegetable oil about 50% hot (do not boil
Smoke), then change the minimum fire to pour the chopped chives first, and see that it can float immediately
The effect is appropriate, and it is best to stir while pouring chives to prevent sinking
Heat the paste at the bottom of the pan and wait until the chives foam is a little yellow and the oil bubbles become smaller and less
Pour in the chopped garlic and stir for two more until slightly yellow, trying not to
Fry too yellow, don't fry it black, you can have a fragrance,
Powder, fry again for a minute, turn off the heat, and when it cools, pour it into the container together, the most
A container that seals some well can maintain the fragrance.
(Note: After the oil is 50% hot, put the chives first, and it cannot be fried too old and too yellow.
If you enlarge the garlic foam, the order cannot be reversed; the onion oil can make a few more pounds of oil at a time
Proportions, long-term use, when used and then take out a small part of the time can also be)
Five. Meat curing method:
Ingredients: fresh pork 1 kg. 1 kg of fresh pork liver, 1 kg of fresh powder sausage,
Marinade: Rich, corn starch 5 g, . Shallot oil 1
Flat spoon
Marinating: fresh pork cut or dried pork sliced separately, powder intestines washed and cut into strips,
Sprinkle with flavor 2# and corn starch to grasp both by hand (pig
Liver and powder sausage do not need to be grasped too hard) and then add shallot oil to stir to evenly seal the taste, marinate
After ten servings, put it in the refrigerator and freeze it for later.
(Note: In fact, the real original soup powder is only pork liver and pork lean meat, but for.)
A diverse selection of guests to meet, too
Some vegetables can be added, such as pork intestines, pork rolls, meatballs, etc., in addition, pigs
The method of sausage is the same as that of lean pork marinade, but the pork intestine is not easy to cook and needs to be
Cook separately for about 20 minutes in advance, cook well and set aside in a small pot)
Six. Sort the vermicelli, prepare the vermicelli treatment
Raw materials: Heyuan Jinba brand rice noodles are original soup noodles special rice noodles,
But in order to meet the diverse choices of guests, Guangdong pho, coarse rice noodles fine rice noodles
As well as handmade dried noodles, instant noodles, etc., can be used
Ingredients: Jinba rice noodles should be soaked in water for about 20 minutes, then scattered and drained
Serve aside, other pho, coarse rice noodles, fine rice noodles and handmade dried noodles, instant noodles
All can be bought readily available at the local wet market
Seven. The finished soup powder comes out of the pot
Operation Method: Prepare a pot of water, bring to a boil, blanch in boiling water with rice noodles and lettuce
Ten seconds or so to the bowl with, at the same time additionally
Use a small pot to fill the amount of blanched soup in a bowl, place it on the induction cooker and turn on the heat
Put the marinated meat slices on high heat and cook for about 20 seconds to turn off the heat.
Add a little celery foam, coriander foam and raw onion foam to stir and pour on blanch
On the good noodles, a delicious bowl of original soup powder is ready.
(Note: Authentic original soup powder is only put and foamed, but to satisfy guests.)
A variety of choices, you can put coriander foam and raw onion foam, which can also increase the aroma,
Green vegetables are best not to put away, a little affect the taste of the soup)
Eight. Chili sauce two-fold preparation
1, Garlic sauce: Buy back the minced chili sauce in the wet market, then chop some ginger and garlic heads, and chop
The more crushed the better, add some white vinegar and salt to an appropriate amount, stir well and put in a bowl
If possible, buy a mixer and put the ingredients into the mix for a few seconds
OK
2. Dry Chili Sauce Method: Buy back the dried chili powder from the market and cook some food in a pot
Use oil, heat until smoke, turn off the heat, cool down first, and then pour in the dried paprika powder
Mix well, add some salt and white sesame seeds and stir well,
I solemnly declare that I do not advocate the addition of any additives,