As one of the specialties of Chengdu, skewer incense is not only loved by chengdu locals, but also favored by consumers with its characteristic flavor of the product and has gained many loyal fans.
To win the satisfaction of consumers, the taste naturally meets the requirements, and today Ba Jiang Shu will share a delicious skewer incense base method.
1, Royalties
50 kg of butter, 20 kg of salad oil, 8 kg of chili pepper, 6 kg of watercress, 1.2 kg of tempeh, 1.2 kg of shallots, 1.2 kg of peppercorns, 1.5 kg of ginger, 1.5 kg of garlic, 5 kg of monosodium glutamate, 1.2 kg of chicken paste, 1 kg of beef paste, 60 grams of flavor, 1 kg of liquor
Spice Formula: Star anise 15 g, cinnamon 25 g, sand kernel 15 g grass fruit 20 g, sweet potato 10 g, coriander leaf 25 g, cumin 50 g, white buckle 35 g, bai zhi 15 g, cloves 5 g, fragrant fruit 20 g, lemongrass 10 g, Pylope 15 g
2. Stir-frying
1: Heat to 40% of the mixed oil and add comfrey to the best
2: When the oil temperature reaches 110 degrees, add onion and ginger cubes to fry until fragrant, add rock sugar to boil out the caramel color, then add watercress sauce, and stir-fry the watercress to a low heat for about an hour and a half.
3: Sauté the chili peppers, garlic and low heat until the peppers shine
4: Pour the spices prepared with liquor in advance, stir-fry the liquor over low heat and continue to stir-fry for 30 minutes
5: Add peppercorns, fry until spicy, then add MSG, chicken paste, beef paste and other condiments and stir well, when the water is dry, you can turn off the heat and cool
6: After the bottom material is fried, mix evenly and set aside for 2-3 days, until the spices penetrate each other, and the taste is better
The method of stir-frying the skewers and incense bases is not only this, but everyone can actively leave a message in the comment area.