Spicy hot, boiled vegetable recipe and detailed processing process
1. How to make extra thick stock
Ingredients: 2 chicken racks, 1000g pork stick bones, 1000g beef cob bones.
How:
1. First soak the chicken frame, pork stick bones and beef stick bones in clean water in bloody water, fish out, control the moisture, and set aside.
2. Chop open the pork cob bones and beef cob bones (you can also let the merchant help saw the brace section when purchasing), put them in a stainless steel barrel, and add 35 pounds of water. After boiling over high heat, skim off the foam and simmer for 40 minutes on high heat, set aside.
3. While boiling pork stick bones and beef stick bones, put the chicken rack into the pressure cooker, add 3000 grams of water, skim the foam after boiling, add 20 grams of cooking wine, then cover the pressure cooker lid, press the high pressure valve, and press for 30 minutes after steaming? When the time is up, open the lid and mash the chicken rack for later use.
4. Add 30 grams of chicken fat and 30 grams of ginger slices to the wok, stir-fry the ginger slices to change color and stir-fry them in the chicken rack, stir-fry until there is no moisture, and after slightly discoloring, directly pour the fried chicken rack into the stainless steel barrel of the stick bone that is boiling.
Tips: The stir-fried chicken skeleton can quickly turn the stock white.
Pour the chicken rack soup boiled in the pressure cooker into the stainless steel bucket and continue to simmer for 50 minutes on high heat. When the time is up, fish out the stick bones and use them once.
Then use a leak to salvage the impurities in the stock and set aside.
Second, the preparation method of the vegetable base:
Spices: cumin 10g, cinnamon 5g, chop grass 5g, fragrant leaves 5g, fragrant fruit 5g, sand kernel 5g, yellow gardenia 5g, thyme 5g, licorice 5g, jatamansi 5g, grass fruit 5g, grass meg 5g, shanna 5g, white meg 5g, cumin 4g, cloves 4g, lemongrass 3g, white pycnogeny 2g.
Note: Sand kernels and grass fruits need to be seeded.
Detailed approach:
1. Put all the spices into the powder beater, beat into fine powder, and set aside.
2. Put 80g of spice powder into a bowl, add a little high-grade liquor and mix well, wet and set aside.
Third, the method of chili pepper:
Ingredients: 30 grams of two wattle peppers, 20 grams of stone pillar red pepper, 10 grams of millet pepper.
Ingredients: 1500g rapeseed oil, 500g butter, 300g Pixian bean paste, 50g sliced ginger, 50g shredded shallot, 50g green onion, 35g dried green peppercorns, 35g Sichuan peppercorns, 30g chives, 25g tempeh, 25g, 25g rock sugar, 25g mash.
How:
1. Put 30 grams of erjing chili, 20 grams of stone pillar red pepper and 10 grams of millet chili into a pot, add an appropriate amount of water, boil for 30 minutes, take out, put it in a blender and beat into medium-coarse chili peppers, set aside.
2. Add 1500 grams of rapeseed oil and 500 grams of butter to the wok, turn on the heat, put 50 grams of ginger slices, 50 grams of shredded green onion, 50 grams of green onion, wait for the green onion and ginger to be completely fried until golden brown, add 300 grams of Pixian bean paste and beaten chili pepper, turn on medium-low heat, use a hand spoon to push and stir along the bottom of the pot, simmer for 20 minutes, add 25 grams of tempeh, 25 grams of rock sugar and 80 grams of spice powder processed with white wine, continue to simmer for 15 minutes on medium-low heat. After 15 minutes, add 25 grams of mash and 35 grams of green and red peppercorns moistened in advance with white wine, and continue to simmer for 6 minutes before the pot is out. Let cool for 12 hours before use.
Fourth, the practice of red vegetable oil
Spices: 20g star anise, 20g grass fruit, 12g shanna, 10g cinnamon, 8g cumin, 6g abrasive kernel, 6g fragrant fruit, 4g citronella, 4g chop grass, 4g spirit vanilla, 2g cloves.
Ingredients for chili pepper: 30 grams of new generation chili pepper.
Ingredients: 2000g butter, 100g pickled pepper paste, 100g diced garlic, 100g diced ginger, 80g Pixian bean paste, 50g shredded shallots, 25g high liquor, 25g tempeh.
Notes:
1. Pat the grass fruit, fragrant fruit, sand kernel, and remove the seeds.
2. Soak the spices in warm water for 30 minutes, take them out, control the moisture, and set aside.
How:
1. Put 30g of new generation chili pepper, put it in a pot, add an appropriate amount of water, boil for 30 minutes, then beat into medium coarse chili pepper with a blender, set aside.
2. Mix the chili, pickled pepper paste and Pixian bean paste together and set aside.
3. Add 2000g of butter to the pot, dissolve the oil temperature at 130°, add shredded shallots, fry them over medium-low heat until golden brown, and then take out. After the oil temperature rises to 150°, add diced garlic and ginger, fry until golden brown, add the three mixed sauces at 130°, push the bottom of the pot on medium heat and simmer for 10 minutes, after 10 minutes, add 25 grams of soaked spices and tempeh, 25 grams of high liquor, and then simmer for 20-30 minutes, turn off the heat, filter out the fried red oil, and set aside.
5. Preparation of chili oil:
Ingredients: 120g of new generation cloth chili noodles, 80g of Shizhu red medium coarse chili noodles, 40g of lantern pepper fine chili powder.
Ingredients: 1000g rapeseed oil, 40g green onion, 20g green onion, 15g sliced ginger, 15g spring onion, 10g carrot, 10g celery, 8g garlic, 5g coriander.
How:
1. Pass the three kinds of chili noodles evenly, put them in a container and set aside.
2. Add 1000g of rapeseed oil to the pot, add other ingredients except coriander after the oil temperature is 130°, add coriander after two minutes, fry all until yellow-brown and then take out.
Raise the oil temperature to 240° and set aside.
3. After the oil temperature drops to 210°, pour one-third of the hot oil into the chili noodles, stir well and set aside.
When the oil temperature drops to 200°, add 30g of white sesame seeds, fry until the white sesame seeds are slightly discolored, then salvage the sesame seeds and put them in the pepper for later use.
After the oil temperature drops to 150°, pour half of the hot oil and set aside.
After the remaining oil temperature drops to 100°, all pour it in the chili pepper, then add 5 grams each of balsamic vinegar and high liquor, stir well, and let cool for 12 hours before use.
6. Seasoning oil
200g rattan pepper oil, 40g blended sesame oil (70% corn oil, 30% virgin sesame oil)
7. Boiled vegetable seasoning powder
Ingredients: 200 grams of flavor powder, 100 grams of salt, 40 grams of sugar, 10 grams of yeast extract, 8 grams of maltodextrin, 6 grams of Daxi beef powder, 5 grams of dried shellfish, 3 grams of disodium nucleotide, 3 grams of chicken flavor, 2 grams of white pepper powder, 1 gram of ginger powder, 1 gram of garlic powder.
Pour all the above ingredients into the powder beater, stir well, and you can go.
How to Use: Add 5% of the red soup.
8. Pickled meat dishes
(1) Cured meat powder: 200 grams of modified corn starch, 120 grams of powdered sugar, 16 grams of thirteen spices, 80 grams of chicken powder, 80 grams of flavor powder, 60 grams of salt, 40 grams of cumin powder, 8 grams of papain, 4 grams of ethyl maltol.
Mix the above materials well.
9. Pickling method of meat vegetables:
Take spicy beef as an example:
500 grams of beef cucumber strips, cut into strips, soak in clean water and wash well.
Put in a container, add 2 grams of baking soda, grasp and mix well. Add 50g of marinated meat powder and mix well. Add 200 grams of water three times and beat with your hands to allow the beef to absorb water.
3 grams of peppercorn noodles, 30 grams of medium coarse chili noodles, grasp and mix evenly, finally add 50 grams of red oil, grasp and mix again and marinate for 2 hours.
Chicken wing tip marinated recipe
1. 500g of wing tips, wash and control water.
2. Add 5 grams of cooking wine and 3 grams of salt, mix well, and marinate for half an hour.
3. Add 20g of marinade, 25g of chili noodles and 3g of Sichuan peppercorn noodles and mix well.
4. Add 20g of red oil, mix well and marinate for more than 2 hours.
County liver pickling method:
1. Change the flower power of the county liver, wash the blood and drain.
2. Add 3 grams of salt, 5 grams of cooking wine, grab and mix evenly and marinate for 30 minutes.
3. Add 20g of marinade and 30g of medium coarse chili noodles, grasp and mix well.
4. Mix in 30g of red oil and marinate.
How to marinate ribs:
1. 500 grams of ribs, wash and control water.
2. Add 2 grams of baking soda, 3 grams of salt, 25 grams of egg liquid, grab and mix evenly and marinate for 30 minutes.
3. Add 20g of marinade and mix well.
4: Add 25g of fine chili powder and grasp well.
5. Finally, add 30g of red oil, mix well and marinate.
Palm treasure pickling method:
1. 500 grams of treasure in the palm of your hand, wash and control water.
2. Add 30g of marinade, 20g of fine chili noodles and 2g of Sichuan peppercorn noodles and mix well.
3. Add 30g of red oil to marinate.
10. Preparation of minced garlic:
300g garlic, 10g cooking oil, crush in a blender.
11. Golden bean method:
500g white peas, soaked overnight in clean water.
Add an appropriate amount of vegetable oil to the pot, add the peas when the oil temperature is 160°, at this time it will cool down, about 100°. After the oil temperature rises to 120°C, it is maintained at this temperature and fried for about 10 minutes, and when stirring, you can hear the rustling sound before taking it out. After raising the oil temperature to 150°, put the peas in the pan until they are golden brown and crispy.
12. Prepare 15 pounds of extra thick stock, 900 grams of red vegetable oil, 900 grams of vegetable base, 60 grams of beef bone marrow extract, 30 grams of chicken essence and 30 grams of monosodium glutamate.
In the preparation of the appropriate amount of millet spicy, minced celery, chopped coriander, chopped green onion, put in a bowl, set aside.
XIII. Red soup practice
Put 15 kilograms of extra thick stock into a stainless steel bucket, add 15 kilograms of water, add 900 grams of vegetable base, bring to a boil over high heat, and then change to low heat and cook for 30 minutes. Then salvage the dregs, taking care to squeeze the oil into the soup.
Add 80 grams of beef bone marrow extract, 30 grams of chicken essence, 30 grams of monosodium glutamate, 900 grams of red vegetable oil, and boil again.
14. Hot vegetable soup method:
Add an appropriate amount of water to the stainless steel barrel, add 4 grams of salt, 1.5 grams of chicken essence and 1.5 grams of monosodium glutamate per 500 grams of water.
After boiling, it is not easy to mature first, and it is easy to mature after scalding.
The specific timeline is as follows:
Cooking schedule reference
(Adjusted according to local and personal taste habits when blanching)
Dishes in 20 seconds: hairy belly, duck intestines, black and white melaleuca belly, green leafy vegetables, bean sprouts, kelp shreds, tofu skin, etc.
Dishes in 30 seconds: beef rolls, lamb rolls, yellow throat.
Dishes in 1 minute: beef, tofu, fish fillet, oysters, enoki mushrooms, vermicelli, etc.
2-minute dishes: baby vegetables, cabbage, old fried dough sticks, hot pot powder, potato flour, crab sticks, fish and tofu, lunch meat.
3-minute dish: duck blood, lotus root slices, loofah, county liver, yam, corn, potatoes, sweet potatoes, frozen tofu, palm treasure, sausage, fungus, oyster mushrooms, shiitake mushrooms, etc.
5-minute menu: various frozen jiuzi, spicy beef, spicy pork ribs, bullfrog, rice cake, handmade noodles, duck tongue, egg dumplings, spicy wing tips, etc.
15. Fill the bowl
Put the hot dishes into a bowl, and put the vegetarian dishes on the bottom and the meat dishes on top.
16. Feeding
Ingredients: 1200g red broth, 100g chili oil, 60g seasoning powder, 50g red oil on red soup, 40g seasoning oil, 30g minced garlic.
1. Mix the above materials together, according to the amount of ingredients, the proportion can be increased or decreased.
2. Pour the mixed soup into the hot dish, and finally sprinkle with chopped celery, chopped green onion, chopped coriander, golden beans, crushed millet and cooked sesame seeds.