Sichuan cuisine classic Dongpo elbow batch standard production process

The price is the price before the first half of last year, not the current price, only for reference

Production Process:

According to the 6 kg of ginger foam modulation: in the morning, the pier personnel first chop the ginger finely (Note: the thickness is uniform), the red pot staff will heat the pot well, pour in the salad oil and boil;

1: Pour the minced ginger into a large basin, divide into two parts, put 400 grams of watercress, 100 grams of chili noodles, and 50 grams of sweet noodle sauce into half of the ginger foam, and mix well with a spoon

2, when the oil temperature rises to 6-7 into the heat, blanch the ginger foam (use a spoon to mix the ginger foam evenly with the scalding oil);

3: Leave a little oil in the pot and add 150g of pickled pepper. Stir-fry 250 grams of sautéed oil, put in the blanched ginger foam, stir-fry, to be fried, the oil becomes red and bright, put in the unblanched ginger foam, mix well, start the pot; put into the basin;

4, put 100 grams of monosodium glutamate, 150 grams of sugar, 450 grams of vinegar, 50 grams of chicken powder, 20 grams of salt, stir well with a small spoon, put 40 grams of pepper noodles, 100 grams of sesame oil, 150 grams of green onion, soup appropriate amount, stir well;

stockpile:

Elbow juice ginger rice must be chopped 10 minutes before the juice, sold in the morning, sold in the afternoon, and sold in the afternoon to ensure fresh taste.