Sichuan cold vegetable production technology (top secret information)

Sichuan's cold mixed vegetables are mainly spicy, there are many available ingredients, this technical information lists the best-selling dishes in Sichuan's delicatessens: lollipop chicken, husband and wife lung slices, red oil ear slices, red oil rabbit diced, pickled pepper claw, kelp silk and other preparation methods. After mastering the production of red oil and the seasoning methods of these flavor types, other meats and vegetarian dishes can be made according to these flavor types, so as to achieve "one pass". Vegetarian dishes are generally mixed according to the mixture of red oil shoot shreds or cold kelp shreds, meat is generally mixed according to the mixing method of red oil ear slices and lollipop chicken, and you can also use any of the mixing methods to mix the ingredients you want to mix.

Friends who are learning cold mix vegetables for the first time do not have accurate judgment on the amount of various raw materials, in order to ensure that the taste of the dishes made is not out of place, you need to buy an electronic scale (the one that can be accurate to 0.1 grams), only after many exercises can you operate by hand!

1. Introduction of common spice seasoning ingredients and tools

2. Recipe and preparation method of fragrant red oil of cold mixed vegetables

3. Cold dish [husband and wife lung tablets] recipe and ingredient handling

4. Cold dish [red oil ear slices] recipe and ingredient processing

5. Cold dish [lollipop chicken] recipe and ingredient processing

6. Cold dish [red oil rabbit diced] recipe and ingredient processing

7. [Pickled pepper claw recipe technology] recipe and ingredient processing

8. Cold dish [red oil shoot shredded] recipe and ingredient processing

9. Cold dish [cold mixed kelp shredded] recipe and ingredient processing

10. Sichuan cold noodle formula technology

11. Learn the technical points of cold mix recipe analysis

Section 2: Cold mix vegetable red oil refining and recipe

Do Sichuan flavor cold mixed vegetables, can not be missing is the red oil recipe, the following first teach everyone cold mixed vegetable red oil refining and recipe, and then large

Home again learn to make dishes.

First, the ingredients of red oil:

Ingredients: millet pepper 300g erjing strip pepper 400g Guizhou bullet pepper 300g rapeseed oil 500g \ soybean oil 5000g

Accessories A: Ginger 70 green onions 50g shallots 20g coriander 50g carrots 20g onions 20g garlic 35g celery 20g

(Note: Rinse all the raw materials, dry the water vapor, cut the ginger into thick slices, shoot the green onion, cut the onion into coarse strips, cut the garlic into thin slices and set aside, cut the radish into long strips)

Accessories B: comfrey 15g, rock sugar 15g, salt 10g, white wine 10g, white sesame seeds 80g, green peppercorns 5g, safflower peppercorns (Hanyuan peppercorns) 5g

(Note: Rock sugar beaten into powder)

Excipient C: Spices: Fragrant leaves 1g cumin 1g fragrant fruit 1g grass fruit 2 g cinnamon 1 g Yamana 1g white kou 2g

(Note: The excipient c is a spice crushed into a fine powder and set aside)

2. Homemade chili noodles:

1, choose high-quality peppers, remove the stem, cut the peppers into a section, easy to fry and mash, add a little layer of vegetable oil to the pot

2, use the low heat to slowly fry, keep stir-frying, to ensure that the pepper festival and pepper seeds are not fried paste, if you feel that the temperature of the pot is too high, you can turn off the fire, wait for the temperature in the pot to drop and then turn on the fire, until the pepper festival is fried crisp (pepper and pepper seeds are separated, rustling when stir-frying pepper),

3: After the peppers have cooled, scoop the peppers and set aside. You can scoop the pepper segment first, and then scoop the pepper seeds, the pepper seeds are not easy to scoop, to scoop more. Mix them after scooping each other

Third, the sesame oil required for refining secret red oil:

1. Pour 2 kinds of oil into a stainless steel drum, burn on high heat until the oil bubbles are exhausted, and the temperature reaches 260-270 °C.

2、 Turn the oil on low heat after cooking, and add ingredientS A [ginger 70g, carrot 20g, green onion 50g, shallot 20g, coriander 30g, onion 20g,

Garlic 35g, celery 20g] Pour all into the oil and fry until golden brown, remove it without use;

3, after frying the plant material, the comfrey under the oil pan slightly fried to wait for the color to be fished out, and then add green pepper and safflower pepper, fried out of the aroma and fished out without,

4, when the oil temperature is cooled to about 170 ° -180 ° C, slowly pour the oil into the pepper noodles mixed with white wine, salt, rock sugar powder 15g, spice accessories C (filled with heat-resistant containers), constantly stir the oil and pepper noodles evenly mixed, when the oil just submerges the pepper noodles, suspend the refueling, wait until the oil temperature will reach 150 ° C and then add the remaining oil at one time, when the oil still has residual temperature, add the white sesame seeds cooked in advance.

5. When the oil surface is turned upside down without oil, the cover is sealed, and it can be used in a ventilated place for 24 hours. Key Points:

1. Millet pepper or bullet pepper is characterized by spicy taste, two thorn pepper or wrinkle pepper special color red, Guizhou bell pepper is characterized by fragrant, the three kinds of pepper mixed together can play the pepper oil color red, fragrant and spicy. If you want the chili oil to be hotter, increase the proportion of millet pepper or bullet pepper, if you want the color of the pepper oil to be redder, increase the proportion of the two wattle peppers, you can also put some comfrey to fry it alone. Then add the sesame seeds in ingredient B to fry until fragrant, slightly golden, then add the icing sugar powder and stir well.

2. Chili noodles can also be purchased directly in the market for processed chili noodles, but if you want the spicy taste, color, and aroma of red oil to meet your own requirements, the best thing is to process it yourself.

3. Soybean oil and rapeseed oil can be used to refine red oil, and the effect is better when used together.

4, red oil is the key to making cold mixed vegetables, red oil should be red and shiny, pepper flavor is strong; the oil used for red oil, the choice of rapeseed oil and soybean oil medley has the best effect. The chili seeds inside the chili pepper are used together with the chili pepper and cannot be thrown away. May increase the fragrance. 5. The operation of the heat is very critical, that is, the temperature, it is best to buy an oil temperature thermometer.

6. Peppers should be made of thick flesh, bright red color, and new peppers produced in the same year

7, oil temperature for the refining of red oil is a very critical link, no experience in the beginning, you can use a thermometer to measure the oil temperature. Commonly used temperature measuring instruments are

1. Glass rod thermometer, chemical test instrument shop has to sell, the characteristics are cheap. (Also available at Taobao stores)

2． Bimetal temperature gauge, hardware mechanical and electrical accessories market available (Taobao store also sold)

Section 3: Commonly used in the production of various seasoning ingredients

1. Chicken soup

The soup of boiled chicken is chicken soup.

2, tempeh puree: (rich tempeh aroma, appetizing and greasy) Yongchuan black tempeh with a blender to finely beat into a puree, put cooked salad oil in the pot (tempeh and oil ratio according to 1:1 mixing, the actual amount of oil to tempeh puree can be mixed into a paste) Heat to 120 * turn off the low heat, fry the tempeh puree slightly, out of the tempeh aroma out of the pot, cold but set aside. Tempeh should be chosen.

3, garlic paste: (contains a lot of allicin, has a strong bactericidal effect, flavor) Peel the garlic and beat it into a puree.

4, green onion grains: (de-ingestion, de-alienation, flavor, flavor or embodiment of flavor) Green onion white washed and cut into 1cm segments.

5: Green onion (minced green onion) :(deforated, deodorized, flavored, flavored or flavored) The shallots are washed and cut into granules of about 0.3cm.

6. Coriander: (flavor, freshen or reflect the flavor) Coriander can be washed and cut into 3cm segments

7, celery knot, (in addition to the difference, flavor or embodiment of flavor, fine texture, fragrant) celery remove the yellow leaves and wash and cut into 2cm segments.

8., pepper residue: (the embodiment of spicy and spicy taste)

After the red oil is refined, the part (dried) after the red oil is removed.

Session 4: Cold Dishes [Production of Husband and Wife Lung Tablets]

The main ingredients needed for couple lung slices are: beef, beef tongue, beef tendon, beef blinds, tripe, beef heart (these can be used or selected)

1, broth boiling: put 8kg of water into the pot, add 3 kg of beef bones, 2 kg of chicken racks (first through hot water, washed), add 12g of ginger, put in 20g of cooking wine, simmer for 3 hours on low heat. (After brineing the meat once according to the following method, it can be called white brine)

2, the proportion of ingredients: 6 grams of ginger per kilogram of broth, 5 grams of cooking wine; 3.8 grams of marinated meat spice powder.

Meat spice powder recipe: star anise 25 grams of shanna 20 grams cumin 40 grams of cinnamon 40 grams of white kou 10 grams of sand kernels 20 grams of grass fruits 12 grams of fragrant leaves 20 grams of licorice 30 grams of Hanyuan peppercorns 10g

According to the above ratio, the spices are weighed and crushed into powder (the size of rice grains) and evenly, when cooking (marinating) beef, press the water of boiling beef and the like, and add 3.8 grams of spice powder per kilogram of water. The spice powder should be wrapped in fine gauze so as not to stick to the meat.

Ingredient brine for couple lung slices: (the ratio of meat to brine is 1:2)

1. Bring water to a boil in the pot, put the ingredients in the pot for about 1 minute, remove the blood foam on the clean meat and put it in clean water.

2. Put the meat in a pot and add the right amount of broth, ginger, cooking wine and spices to the meat as needed. Bring to a boil for 2-3 minutes on high heat and then change to medium-low heat and beat the foam.

Ingredient brine time: Raw materials can not be too bad.

Beef louvers, bring brine to a boil and heat for 20 minutes.

Beef heart, beef tongue and beef tendon are marinated for about 90 minutes, and beef tripe and beef marinated for 120 minutes.

White brine: The remaining brine is simmered over medium heat for about 10 minutes, a part of the water is evaporated, so that the soup is thicker and the taste is stronger, then turn off the heat. The remaining water after the brine of beef is white brine.

3. Lay the tripe flat while hot, press with a heavy object until completely cool, remove the thin slices and plate. All meat should be refrigerated and kept fresh in a refrigerated cabinet when not cut.

Ingredients for couple lung slices are cut and plated:

Tripe, beef, etc. should be cut from the direction of the transverse tendon, not the tendon cut. Beef heart, beef tongue, beef, beef head meat, etc., cut into small pieces, less than 7 cm long, less than 4 cm wide, about 0.1 cm thick, beef tripe cut into thin slices about 9 cm long, about 1.8cm wide, 0.1 cm thick slices, beef tendon cut diagonal slice thickness 0.1 cm.

Beef marinating: Generally beef directly boiled or marinated out of the color should not be red, at home burned beef is clear. But why is the beef marinated for sale red? Before the beef is marinated with nitrite, the color of the beef is red and bright. The safe dosage of national cooked meat products is 1kg beef plus nitrite 0.3 grams, add salt 20 grams, mix the salt and nitrite, spread evenly on the beef, marinate for 48 hours (put into the freezer for refrigeration) Note: Do not exceed the standard.

Ingredient mixture for husband and wife lung slices (1) Mixing ingredients: lung slices 100 seasoning A: salt 0.8g monosodium glutamate 2g chicken essence 3g small ground sesame oil 2.5g soy sauce 8g chicken powder 1g rock sugar powder 1g cumin powder 0.05g

Seasoning B: Red oil 40g garlic puree 4g peppercorn powder 0.5g white brine 20g peanut rice 10g coriander festival 2g cooked sesame seeds About 30 grains sprinkled on the surface (the specific amount of red oil is adjusted according to the actual situation, the dish is mixed and plated, and the red oil can soak one-third of the dishes. (2) Add part of the red oil (20 grams), seasoning A, pepper powder, and garlic paste to mix well, and then add white brine to mix well again (be sure to mix well, until the salt, sugar, and MONOS glutamate are completely melted before proceeding to the next step), add lung slices and mix well, then add peanuts, and drizzle with the remaining red oil (20g).

Note: 1. Seasoning a can be prepared in advance in proportion to mix vegetables as needed 2. Sauce can be adjusted according to local eating habits in proportion to the proportion of ingredients 3. The salinity of each brand of soy sauce is different, and the salt taste should be adjusted according to the actual situation.

Session 5: Cold Dishes [Red Oil Ear Slices Production]

1. Ingredients: pork ear Accessories: boiled meat per kilogram plus ginger 10 grams, green onion 15 grams, cooking wine 5 grams;

2. Cooking: Put the pig's ear into the pot and wash it after being fished out, add water to another pot, add ginger, green onion, cooking wine, bring it to a boil, put in the pig's ear, beat the floating foam, cook it over low heat, cook it for about 35--40 minutes (Note: the pig's ear cannot be boiled too soft); quickly put in cool water and float until the pig's ear is white, fish it out and set aside.

3. Cut the plate: cut the ear meat and the ear root separately, the ear root is laid at the bottom, the ear meat is arranged, the ear meat is neatly trimmed (about 9-10cm wide material), the repaired ear meat and ear root are cut into 0.1cm thick silk bottom, and the ear meat is cut into 0.1cm thick ear pieces.

4. Mixing: (1) Mixing ratio table: ear slices 100g

Seasoning A: Red oil chili paste 10g tempeh puree 4g monosodium glutamate 2g chicken essence 3g chicken powder 1g salt 0.5g soy sauce 8g white sugar powder 1.5g sesame oil 2.5g vinegar 1.5g

Seasoning B: Red oil 60g Garlic paste 6g Peppercorn noodles 0.5g Peanut rice 10g Green onion 10g Minced shallots 5g

(The specific amount of red oil is adjusted according to the actual situation, and the dishes are mixed and plated, and can be soaked in red oil.)

Live one-third of the dishes for the degree)

(2), add some red oil (30g), sauce A and pepper noodles and garlic paste to the mixing pot (be sure to mix well, until the salt, sugar, MONOSG is completely melted before proceeding to the next step), then add ear slices and mix well, sprinkle peanuts, green onions and mix well, and then drizzle with the remaining (30g) red oil.

Note: 1. A Sauce can be prepared in proportion to the proportion of mixed vegetables as needed 2.Sauce can be adjusted according to local eating habits in the proportion of ingredients 3.The salinity of each brand of soy sauce is different, and the salt taste should be adjusted according to the actual situation.

Session 6: Cold Dishes [Making of Lollipop Chicken]

1. Prepare materials

Ingredients: fresh native chicken or three yellow chicken one, about 1.2kg / piece

Accessories: ginger 40g green onion 60g cooking wine 20g

Second, the chicken is cooked and processed:

1, first remove the chicken claws, dehair, clean, put into the pot of boiling water for about 2 minutes and fish out (flip during the process)

2, add water and ginger and other accessories in the pot, water can submerge the whole chicken (ratio: 3 kg of water, 1 kg of meat), add chicken after boiling water, cook for about 30 minutes on low heat, turn off the heat and simmer for 3 minutes after the chicken is eight ripe, quickly fish out the chicken to cool naturally.

3: Cook the remaining chicken soup in the pot over medium heat for about 10 minutes, volatilize a part of the water, make the soup thicker and more flavorful, and then turn off the heat for chicken soup. The more chicken you cook, the thicker the chicken broth will be and the better the flavor of the dishes you mix.

Third, cooked chicken cut plate: After the chicken is completely cooled, first break the chicken into two, then cut the chicken neck and chicken wings, and then cut the chicken neck into 0 .6cm, chicken wings 0.6cm, chicken thighs 0.4cm, chicken breast 0.6cm, chicken back 0 .8cm, chicken feet cut into two pieces can be plated.

Fourth, mix the finished products into bowls

1) Mixing ratio table: chicken 100g

Seasoning A: Red oil chili residue 1 teaspoon tempeh puree 2.6g umami king 1.2g chicken essence 3.2g chicken powder 1g salt 0.7g soy sauce 6g powdered sugar 1.5g sesame oil 2g Zhenjiang balsamic vinegar 2g

Seasoning B: Red oil 50g chicken soup 20g garlic puree 4g pepper noodles 0.6g peanut rice 10g green onion

(The specific amount of red oil is adjusted according to the actual situation, and the dishes are mixed and plated, so that the red oil can soak one-third of the dishes)

2), add 20 grams of red oil, 20 grams of chicken broth to the mixing pot, mix well with sauce A and pepper noodles and garlic paste (be sure to mix well, until the salt, sugar, and MSG are thoroughly melted before proceeding to the next step), add chicken nuggets and mix well, sprinkle peanuts, green onion knots, and then drizzle with the remaining 30g of red oil.

Note: 1. A Sauce can be prepared in proportion to the proportion of mixed vegetables as needed 2.Sauce can be adjusted according to local eating habits in the proportion of ingredients 3.The salinity of each brand of soy sauce is different, and the salt taste should be adjusted according to the actual situation. 4. The meat of the lollipop chicken can be cut with a knife or torn by hand. This is up to you

The taste should be based on local eating habits, and the adjustment should be adjusted.

To do a good job in the taste of cold mixed vegetables, all links need to be handled well, from the selection of raw material varieties, the quality of raw materials, the size of the heat, the amount of raw materials, etc. have an impact, not to do a good job at a certain point, the taste is good.

There must be a set of strict requirements and norms behind those cold dishes that taste well. Because there are many key points in the operation of cold mixed vegetables, it is impossible to do a good job of tasting at once, and you need to practice more yourself, summarize and compare the tastes you made before and after, and compare them in order to improve very quickly.

If you succeed once, congratulations, but if you don't succeed for the first time, don't be discouraged, you don't understand what to ask me. I will definitely work with you to solve the problem and help you learn it as soon as possible.

Session 6: Cold Vegetables [Red Oil Rabbit Diced]

1, prepare the main ingredients: rabbit Accessories: ginger, green onion, cooking wine, spice powder

2, fresh rabbit treatment: rabbit peeling, de-heading, removing the feet and claws, fully clean the chamber washed, to live rabbit treatment.

3, spice recipe of brine rabbit: star anise 30 g shanna 30 g cumin 40 g white kou 20 g fragrant sand kernel 20 g grass fruit 30 g fragrant leaves 20 g licorice 30 g cinnamon 50 g.

[According to the above ratio, crush the spices into powder (rice grain size), when cooking rabbits, press boiling rabbit water, add 3 grams of spice powder per kilogram of water; boil rabbit meat per kilogram plus 10 grams of ginger, 15 grams of green onions, 5 grams of cooking wine]

4, rabbit meat cooking (brine): 1). Add water to the pot to boil, put the rabbit under the pot for about 1 minute, fish out and put it in clean water to wash the blood foam on the meat.

2、. Put the meat in the pot, add water, add ginger, green onion, cooking wine, spices, water can submerge the whole rabbit. After boiling for 2-3 minutes on high heat, change to medium-low heat and bake foam. Cook for another 20 minutes or so, then turn off the heat and simmer for 5 minutes, then rinse with cool boiling water and dry the water.

3. Cutting: the first lower hind limbs→ the front legs→ the front clamp → the back of the body, the back length is 12cm, and the front body is 12cm long. Rabbit size is 1.2cm --- 1.5cm square.

4. Mixing 1) Mixing ratio table: rabbit diced 100g

Seasoning A: Red oil chili paste 15g tempeh puree 30g powdered sugar 3g monosodium glutamate 2g soy sauce 8g chicken essence 3g chicken powder 1g sesame oil 2.5g salt 0.5g

Seasoning B: Red oil 60g Peppercorn noodles 0.5g Peanut rice 10g Green onion knots 10g

(The specific amount of red oil is adjusted according to the actual situation, and the dish is mixed and plated to the extent that the red oil can soak one-third of the dish.) ）

2) In the mixing pot, add sauce A, pepper noodles, part of the red oil 30g mix well (be sure to mix well, until the salt, sugar, MSG is completely melted before proceeding to the next step), then add rabbit cubes and mix well, sprinkle peanuts, green onions, and then drizzle with the remaining 30g of red oil.

Note: 1. A Sauce can be prepared in proportion to the mix as needed

2. The sauce can be adjusted in proportion to the ingredients according to local eating habits

3. The salinity of each brand of soy sauce is different, and the salt taste should be adjusted according to the actual situation.

Session 7: Cold Vegetables [Pickled Pepper Chicken Claw]

1. Raw materials needed to make pickled pepper claws

1. Claw

A. Chicken claws are generally frozen and sold in wholesale markets. The price is related to the size and quality of the claws, the larger the price, the more expensive, the production of pickled pepper claws generally do not need too large claws, students can choose the right size of the claws according to their local consumption habits to make.

B. There are generally calluses on the claws, pay attention to when purchasing, try not to choose the calluses to concave, otherwise it is not easy to clean up the calluses, very labor-intensive. The general price of calluses that are sunken inward is lower.

2, millet spicy pepper has (bags and bulk, can be used)

11. Boiled chicken claw spices (spice recipe star anise 20 parts cinnamon 20 parts mountain chestnut 40 parts peppercorns 20 parts cumin 20 parts cumin 5 parts grass fruit 10 parts sweet pine 5 parts sand kernels 20 parts white kon 10 parts nutmeg 10 parts galangal 5 parts spirit grass 5 parts broad wood incense 2 parts cloves 5 parts white root 5 parts licorice 40 parts tangerine peel 5 parts fragrant leaves 5 parts fragrant leaves. Spices are weighed with an electronic scale according to the above proportions, which can be expanded or reduced at the same time, crushed into five-spice powder for use. Note: "portion" is a weight unit, when you need to mix more spices, it can be weight "kilograms, pounds,", you need to mix less spices is a part can be understood as "two, grams".

The initial processing of the claws

1． After the claws are thawed in cold water, the calluses on the claws are removed with a knife and each claw is cut into two pieces

2． Rinse the cut claws in clean water, add some salt to the water, and change the water several times until no blood spills out. The cleaner the blood of the claws is rinsed, the whiter the color of the claws and the smaller the fishy smell.

Note: 1. The smaller the claw cut, the more conducive it is to rinse out the blood in the claw, and the whiter the color of the claw.

2. When rinsing the blood water of the claw, you can add some salt to the water, and the blood water will come out faster

Cooking treatment of the chicken claw: 1. Add cold water to the stainless steel pot, the amount of water is suitable to be able to just drown the chicken claw, each boiled 1 kg of chicken claw plus spice powder 5 grams (according to the proportion of the crushed spice powder), the spice is packed with gauze pocket, 10 grams of ginger is sliced, 10 grams of green onion, cut into segments, cooking wine 20 grams. Green onion, spice packet, ginger cold underwater pot.

2. After the water is boiled, add the chicken claws after the initial processing to the pot, bring to a boil over high heat, cook on medium or low heat for about 7 minutes, up to 15 minutes, the specific time depends on your favorite taste.

3. Pinch the claw with your hand and feel that the meat can already be out of the bone, and then you can pick up the claw. Remove the cooked claws and quickly cool them in cold water.

Note: 1. Be sure to use a stainless steel pot, not an iron pot or an aluminum pot, otherwise the claws will become black when boiled. 2. The amount of water to cool the claw is more, and the lower the temperature of the water, the better, so that the taste of the claw is crisp. 3. When boiling the water of the chicken claw in cold water, first put the ginger, green onion and spices under the pot.

Second, the production of pickled pepper claw water

Let's take the example of making 10kg of pickled pepper claw water:

1. Boiling of pickled pepper and chicken claw water:

Stainless steel pot add millet spicy 2kg (including millet spicy and millet spicy water), add tap water 8kg, after boiling on the heat, simmer for 15 minutes, add chicken essence 80 grams, chicken powder 80 grams, monosodium glutamate 200 grams, cook for 1 minute off, keep the total weight of the boiled millet spicy water 10kg, if the water is volatile during the boiling process, you should add cold boiled water to add 10kg of boiled millet spicy water.

Proportion of ingredients for making pickled pepper water:

For every 1kg of pickled pepper claw water, you need to add: 200 grams of millet spicy (including millet spicy and millet spicy water), add 800 grams of tap water, 8 grams of chicken essence, 8 grams of chicken powder, 20 grams of monosodium glutamate

2. Seasoning of pickled pepper claw water: The seasoning of pickled pepper claw water has two formulas, formula one raw material procurement is simple, pure natural, suitable for making their own food, but the taste is weak. Recipe 2 raw material procurement is more troublesome, rich in taste, suitable for opening a store for sale:

Seasoning Recipe 1:

Ingredient ratio: For every 1kg of pickled pepper claw water, add:

Onion 24g Salt 60g White Vinegar 150g Lemon 20g Green Peppercorn 2.5g Celery Knot 20g Sugar 5 g.

Seasoning Recipe 2 Use onion oil instead of onion, glacial acetic acid and lactic acid instead of white vinegar, white lemon flavor instead of lemon, and green pepper essence instead of green pepper to taste.

Seasoning ratio: Each 1kg of pickled pepper claw water needs to add onion oil 1.2g salt 60g g glacial acetic acid 8 g lactic acid 2 g white lemon flavor 1.6 g white sugar 5 g green pepper concentrate 2 g ethyl maltol 0.5 g I+G 0.5 g

(Note: Ethyl maltol, I+G, chicken powder, monosodium glutamate, etc. need to be boiled in boiled pickled pepper claw water for 1 minute, see step 1.) Onion oil, glacial acetic acid, lactic acid, white lemon flavor, green pepper essence, ethyl maltol, I + G these are all food additives, which are sold in the specialized food additive market and can also be bought on Taobao. Although the raw material procurement of this seasoning recipe is more troublesome, but the taste of the pickled pepper claw is much better, if you are opening a shop to make it to sell, it is recommended to use this seasoning recipe 3. After the boiled pepper water is cooled, the above seasonings are mixed with the boiled millet spicy water and evenly dissolved, that is, the preparation of good bubble pepper claw water.

Note: 1. According to the local tastes and eating habits of consumers, the amount of millet spicy can be increased or decreased, and a small amount of millet spicy can also be replaced by water-soluble chili pepper essence to reduce costs.

2. According to the local tastes and eating habits of consumers, the amount of white vinegar can be increased or decreased,

3. According to the local tastes and eating habits of consumers, the amount of salt can be increased or decreased. 4. You can also add some broad red (carrot) to the pickled pepper claw water, cut into slices, lemon (cut into slices) looks more colorful. 5. Soaking one kilogram of chicken claws requires about 1-1.5 kilograms of pickled pepper chicken claw water.

Brewing of the claw 1.Add the cooled claw to the completely cooled pickled pepper claw water with a good taste, so that the bubble pepper claw water completely submerges the claw, add a lid, and seal the foam for 24 hours to sell.

2. The water of the pepper claw is generally only soaked once, and the taste is relatively stable. If your requirements for taste are not very high, the water of the pickled pepper claw can also be soaked twice or three times, but it is necessary to supplement a variety of condiments, and the amount of supplementation can only rely on your experience and the taste requirements, so it is generally not recommended.

Preservation of pickled pepper claws 1.In order to increase the storage time of chicken claws, put the unsold pickled pepper claws into the freezer in time for refrigeration (about 5 ° C)

2. In the production process of pickled pepper claw, raw and cooked are separated, attention should be paid to the hygiene of each link, the claw is less contaminated by bacteria, and the preservation time of the pickled pepper claw is naturally longer. It can generally be stored for about 7 days

Note 1. Don't just do it once and feel learned, please do it in strict accordance with our recipe and operation process, after the first time you do it, please read the technical information of the bubble pepper claw again to see if your operation and information are the same, and what is missing. 2. The crowd is hard to reconcile. China is a vast region, each place has its own eating habits, this flavor of pickled pepper claw may not be suitable for all places, if there is dissatisfaction, and you do not know how to adjust, please contact me, I tell you how to adjust! 3. Some people will ask: Why are other people's claws so white and big? That's because when they rinsed the claws, they added hydrogen peroxide, etc., so they were white and big. And these are illegal additions!

Session 8: Cold Vegetables [Red Oil Shoot Shredded Production]

Operating process points:

First, the white bamboo shoots are torn into coarse silk Second, add water to the pot and boil, take the cut bamboo shoots and blanch them in boiling water, about half a minute, drain the water and set aside; third, mix: (1) Mixing ratio table: bamboo shoots 100g MSG: 2g chicken essence: 3g salt 0.8g soy sauce 5g white sugar powder 1g sesame oil 2.5g vinegar 1.5g chicken powder 1g red oil 20g garlic paste 4g pepper noodles 0.5g chopped green onion 10g

(The specific amount of red oil is adjusted according to the actual situation)

2) Put the condiments into the mixing pot and mix well, then add the bamboo shoots and mix well, sprinkle with green onions, and set the plate to sell

Note 1.The sauce can be adjusted according to the local eating habits in the proportion of ingredients 2.The salinity of each brand of soy sauce is different, and the salt taste should be adjusted according to the actual situation.

Session 9: Cold Dishes [Cold Mixed Kelp Silk Making]

First, kelp silk can choose to use salted kelp silk, kelp silk rinsed with water several times to remove excess salt.

Second, add water to the pot to boil, add vinegar to an appropriate amount, take the rinsed kelp silk boiling water and cook for 1-2 minutes, drain the water and cool it can be mixed; third, mix:

1) Mixing ratio table: kelp shredded 100g MONOSodium glutamate: 2g chicken essence: 3g Salt: 0.5g Soy sauce: 5g

Sugar: 1g Sesame Oil: 2.5g Vinegar 6g Chicken Powder 1g Red Oil 20g Garlic Paste 4g Peppercorn Noodles 2g Chopped Green Onion 10g

(The specific amount of red oil is adjusted according to the actual situation) (2) Put the condiments into the mixing pot and mix well, then add the kelp silk and mix well, sprinkle with green onions, and put on a plate to sell.

(3) If you need kelp shreds to be more spicy, you can add millet pepper (fresh pepper). Cut the millet pepper into 1cm long knots and put it in the mixer bowl, pour the cooked soybean oil or salad oil that has been refined into the pot, heat to 160°C, drizzle on the millet pepper, and add the kelp shreds after cooling. Note that the amount of oil should be small, and the amount of red oil can be appropriately reduced.

Section 10 Practice of Sichuan Cold Noodles

First, the cooking of cold noodles: 1. Add water to the pot to boil, put the noodles into the pot, when the pot is boiling, add a small bowl of cold water, when it boils again, add a small bowl of water, repeat once or twice, when the noodles are cooked to 9 mature (after the noodles are cooked until they are broken, there is no hard heart), quickly fish out the noodles from the pot and put them into a container that can filter out the excess soup water. 2. Spread the freshly cooked noodles in a bamboo sieve to get the electric fan before blowing, add the appropriate amount of vegetable oil to the cold noodles, constantly pick up the noodles with chopsticks, mix the vegetable oil well, and add the appropriate amount of vegetable oil many times in the middle to prevent the cold noodles from sticking together until the noodles are blown cold. The amount of vegetable oil should not be too much, and finally the oil should not be dripped, as long as the cold noodles are not adhered to together after cooling. (You can also use soybean oil to replace vegetable oil, etc., before using it, you must first refine the oil, and then use it when the oil has cooled)

Second, the processing of accessories: the accessories of the cold noodles can be added mung bean sprouts, carrot shreds, cucumber shreds, etc., according to the local eating habits to add one or two kinds of can be 1. Mung bean sprouts into boiling water blanched, fished out of the bottom of the bowl, loaded with cold noodles.

2. Cut the cucumber into strips, carrots into strips, and blanch in boiling water. Scoop out the pad in the inner sole of the bowl and fill with cold noodles

3. Mince the garlic into garlic puree, add an appropriate amount of cold boiled water to make garlic water (garlic puree: cold boiled water = 1;2)

4. Chop ginger into ginger puree, add an appropriate amount of cold boiled water, and make ginger water (ginger puree: cold boiled water = 1;2) Third, mix the cold noodles

Ingredients: 100 g of noodles

Mung bean sprouts (or cucumbers, etc.) 50 g

Seasoning: Soy sauce 8 g salt 0.5 g red oil 10 g monosodium glutamate 1 g chicken essence 1.5 g sugar 2 g sesame paste 5 g pepper noodles 0.5 g garlic water 15 g ginger water 10 g sesame oil 2.5 g vinegar 2 g green onion 5 g put soy sauce, salt, monosodium glutamate, chicken essence, sugar, sesame paste, pepper powder, sesame oil, vinegar, ginger water, garlic water, mix evenly, mix well into juice, pour into cold noodles, then drizzle with red oil, sprinkle with green onion and serve. Note: 1, according to the actual taste habits of the spicy, acidity, salt taste and so on to adjust. 2, the salinity of each brand of soy sauce is different, should be adjusted according to the actual situation.

Technical points analysis:

1. Red oil is the key to making cold mixed vegetables, and when the red oil is good, the taste of the cold mixed vegetables will be good.

2. MSG must use pure MSG, such as lotus, Pegasus these are good. Chicken essence must be of good quality, such as, Knorr, Tai Tai Le, Hao Ji these are good. Cheap chicken essence adds very few ingredients to add umami and aftertaste, and although the amount added is large, the effect is not obvious. Good chickens do more with less.

3 When you feel that the umami taste is not enough, you can increase the amount of MSG. When you feel that the aftertaste is not good enough, you can increase the amount of chicken essence. Now the food sold outside is all heavy use of monosodium glutamate, chicken essence and additives, and people's sense of taste is already a bit numb, less than feeling out.

5. The taste should be based on local eating habits, and the adjustment should be adjusted.

6. To do a good job in the taste of cold mixed vegetables, all links need to be handled well, from the choice of raw material varieties, the quality of raw materials, the size of the heat, the amount of raw materials, etc. have an impact, not to do a good job at a certain point, the taste is good. There must be a set of strict requirements and norms behind those good-tasting cold dishes.

7. Because there are many key points in the operation of cold mixed vegetables, it is impossible to make the taste very good at once, and you need to practice more yourself, summarize and compare the tastes you made before and after, and then you can improve quickly.