What are the most common application scenarios for dry discs?
Barbecue, skewers, cold pot skewers, spicy hot, hot pot, brine, etc
Dry saucer is a composite product, the key is still there
1. The rationality of the formula
2. My own understanding of the quality of dry saucers
3, the key to stir-frying is the pretreatment of chili noodles and chili seeds (need to be fried in advance)
4, the other is to add raw materials while frying, not simply mixing.
< h1 class= "pgc-h-arrow-right" > composition of dried chili noodles</h1>
1. Chili noodles
The composition of the chili noodles is three or more kinds of peppers, new generation, two wattles, longitudinal peppers, tin peppers, and very important chili seeds
Tin pepper color, spiciness is average
Small pepper Titian, the spiciness is average
The new generation is spicy, Titian
Two thorns titian, the spiciness is average
Pepper Titian, the spiciness is average
Therefore, according to their own needs to customize the preparation of pepper noodles, it is generally recommended that about 30% of the two wattles, 30% of the new generation of small peppers 30% of the iron skin about 10%. Chili seeds are added when serving dry sauces.
There is no fixed pattern of matching, the key is their own preferences, the main ratio logic is to depend on the spiciness and cost.
After the above chili peppers are prepared, add 10% peanut rapeseed oil, stir-fry into paprika, and set aside
< h1 class= "pgc-h-arrow-right" > other components</h1>
1, stir-fried chili noodles 2, fried chili seeds 3, fried soybean flour 4, fried peanut crushed 5, pepper powder (do not use to make spicy type) 6, chicken flavor 7, beef flavor 8, white sesame seeds 9, white sugar 10, salt 11, chicken essence (chicken powder + monosodium glutamate, etc.) 12, spices
<h1 class="pgc-h-arrow-right" > ratio reference:</h1>
About 40%-45% of the fried chili noodles
Sauté chili seeds about 5-15%.
Stir-fried soybean flour and fried peanut crushed are generally about 15%,
Peppercorn powder is generally between 1% and 2%, and the spicy type is not added
Chicken flavor and beef flavor 4%-6%
About 5% of white sesame seeds
White sugar 5% left and right
Salt is about 8% or so
Chicken essence is about 15%.
Spices 1%-2% left and right,
<h1 class="pgc-h-arrow-right" > the key logic for tasty</h1>
Dry dishes are not fragrant, there are the following keys:
1, chili noodles fried fragrant,
2, pepper seeds fried fragrant,
3, seasoning, chicken essence, sugar, soybeans, peanuts selection and quality requirements
4, fragrance (the key to opening the gap)
5, the frying process (the key is to add ingredients while frying)
<h1 class="pgc-h-arrow-right" > boo-nag</h1>
1, chili noodles are fried fragrantly, now is not particularly important, because now seasoning is the core
2, the key to reducing costs is a large number of chili seeds and soybean flour and peanut crushed addition, which not only increases the taste of flavor, but also reduces costs
3, since seasoning is the core, really make you feel very cool to eat, the decisive role is the addition of chicken flavor and beef flavor.
4, the market is not welcomed by the market for the original dry dish made by the quality and process of chili noodles.
5, the market likes is good, but it does not mean good quality. Because a good product is the need for a balance of interests in many aspects, such as manufacturers, distributors, users and other aspects of the needs to be balanced.