Summer Must-Have: Cold Skin Recipe, All Exposed!
One. The making of vinegar water
Boryeong aged vinegar 500 g, water 50 g
Preparation Method: Put cold water in the pot, add vinegar, add 2 grams of star anise, 1 gram of cinnamon, 1 gram of fragrant leaves, 1 gram of peppercorns, 3 grams of grass and fruits, turn off the heat and let cool, then let stand for 1 hour to remove the spices and use.
Two. The production of spice water
1: 800g water, 30 shallots, 20 slices of ginger, 10g peppercorns, star anise
4 g, coriander leaves 2 g cinnamon 2 g, cumin 2 g, cloves 2 g.
2, after the water is boiled, put in the green onion, ginger slices, peppercorns, large ingredients, fragrant leaves, cinnamon, cumin, wait for the pot to turn off the heat and simmer for about 5 minutes after the aroma comes out, the raw materials will be fished out, and when the water is cool to room temperature, the material water will be made.
The production of three garlic water
100 grams of garlic cloves, 150 grams of water, crush the garlic into the finest mince and pour in the cool boiled water to taste, stir, let go for 1 hour. (You can't use boiling water, otherwise the garlic water will easily turn green, and the taste is not good, you can also use the blender to directly put garlic and water to beat it into garlic water)
Four. The production of seasoning water
Ingredients: 500 g of water, 50 g of salt, 15 g of sugar, monosodium glutamate and chicken essence
25 grams, raw soy sauce 50 grams production method: put all the spices into water and stir evenly so that it can be fully dissolved
Five. The making of tahini
1. The raw materials to be prepared are: 500 grams of sesame paste, about 400 grams of water, 15 grams of red curd milk, 3 grams of leek flower sauce, 5 grams of edible salt, 5 grams of monosodium glutamate, 3 grams of chicken essence, 5 grams of sesame oil, 2 grams of raw soy sauce, 3 grams of oil consumption
2. Put the sesame sauce into the pot, add leek flower sauce, red curd milk, sesame oil, oyster sauce, soy sauce, edible salt chicken essence, MSG stir evenly and then add water to vent.
Six. Secret exotic spice oil
Rapeseed oil 1000 g white sesame seeds 50 g peanut flour 50 g, white wine (52
Degree or so, mainly to add flavor, can be put or not) 2 grams of green onion 30 grams of ginger
30 grams of garlic 30 grams of onion 30 grams, spice powder 30 grams (read down will be specialized.)
Door to introduce the preparation method of this incense powder: rapeseed oil is burned to 80% heat of about 200 degrees, when the oil temperature is slightly cooler, about 150 degrees down into the onion, ginger, garlic, onion, fried until golden brown, fish out without use. Then add the white sesame seeds, fry them slightly for a while, the sesame seeds are a little yellow, fry the peanut flour and spice powder for about 30 seconds, pour into the container (if you put white wine, pour into the container while hot and put the white wine to increase the flavor
Seven Secrets of Red Oil Production:
Ingredients: 130 g of chili powder with two wattles of chili powder 70 g of rapeseed oil
1000 g white sesame seeds 50 g peanut flour 50 g white wine (about 52 degrees) 2
Gram of green onion 30 g ginger 30 g garlic 30 g onion 30 g
Spice powder 30 grams, look down will specifically introduce the proportion of this spice powder
Preparation Method:
1. First mix the white sesame seeds, peanut flour, white wine spice powder, and chili powder and stir well.
2. Heat the seed oil to 80% heat to about 200 degrees, turn on the minimum heat, add green onion, ginger, garlic, onion, fry until golden brown, remove without use. At this time, turn off the heat, let the oil temperature cool to about 170 ° C when mixed with spices and spices in the pepper noodles (filled with heat-resistant containers), constantly stir to mix the oil and pepper noodles evenly, wait for the oil to just flood the pepper noodles when the oil is just submerged, and wait for the oil temperature to drop to 150 ° C and then add the remaining vegetable oil at one time.
Spice powder ratio;
Star anise 75, cumin 50 g, dried ginger 50 g, cinnamon 25 g, tangerine peel 15 g, hemp pepper 5 g, peppercorn 40 g, grass kom 10 g, white cocoa 20 g, cumin 30 g, fragrant leaf 3 g, fragrant fruit 25 g, shanna 15 g, grass fruit 10 g, licorice root 10 g, sand kernel 8 g, white root 5 g, cloves 5 g, thyme 5 g, monk fruit 15 g mixed and beaten.
Attention: The cool skin recipe in the picture below is another approach
