Bone broth:
1: Wash 100 grams of crucian carp, add a little oil to the pan and fry both sides of the yellow, fish out the oil control, wrap it in gauze.
2: 600 grams of pork stick bones (crushed), 250 grams of chicken racks, 180 grams of duck racks, blanch the blood and water in the pot respectively. Pork stick bone pad people barrel bottom, and then put into the gauze wrapped crucian carp, and finally put the chicken rack, duck rack, add 7 pounds of water on high heat, skim off the floating water, add 15 grams of green onion, 10 grams of ginger, 15 grams of white rice vinegar added to the flavor overflow spoon ethyl flavor enhancer (a treasure is sold) 20 grams, continue to heat for 2 hours until the soup is thick and white, after cooling, add a spoonful of pork essence powder (a treasure is on sale) 20 grams, stir evenly, beat the dregs and make it.
Note: While putting in the green onion and ginger, add some white rice vinegar to boil together, the acidic substances contained in it can not only remove the fishiness, but also help the calcium in the bone to precipitate, so that the soup color is more concentrated and white, and the nutrition is more adequate.
Treatment of fatty intestines:
1, rubbing salt: 2 pounds of fat intestines plus 100 grams of salt mix evenly, with the hands of the continuous rubbing, the membrane on the intestinal wall rubbed off, and then rinsed with water can be.
2, vinegar washing: fat intestine inner wall turned outward, remove grease, put into the basin with 150 grams of balsamic vinegar continue to scrub for 20 minutes, turn the intestine back to its original state. (It is best to use balsamic vinegar to scrub fat intestines, although the price is slightly more expensive, but the fishy effect and the cool fragrance are much better than the white cool).
3: Add water to the pot to submerge the fat intestines, add 20 grams of green onion and ginger, 3 grams of mash juice and boil over high heat, reduce the heat and cook for 5 minutes, then rinse the surface foam with clean water. (Add mash when blanching fat intestines, with the aim of fully removing the fishiness and minimizing the cholesterol content in the intestines).)
4, soaking: put the fat intestines into the bone broth, boil over high heat and then turn to low heat and cook for 2 hours until cooked, during which the soup noodles are kept bubbling, drained and cut into small pieces.
Sweet potato flour production process:
1, the preparation: 2000 grams of warm water of 40 ° C into 3000 grams of sweet potato starch, stir evenly. Then take 4000 grams of boiling water (about 100 ° C) and pour it into the starch that is stirred evenly in front of it, and stir quickly in the same direction while pouring, stirring until it is non-pimple-free, non-sticky, tough, and can be brushed. At this time, the powder is scalded until it is eight or nine times ripe, put aside, and left to dry at room temperature to 40 ° C, and then the next step can be carried out.
2, rubbing: put 3000 grams of dried sweet potato starch in the pot, stir the alum evenly, add 200 grams of powder dried on top of people four or five times, and constantly rub to make the two fully integrated, after 20 or 30 minutes, the raw materials in the basin become a smooth surface, like a thin mud. At this time, you can grab the powder dough to try it, the following strip is too fast, or the phenomenon of broken strips, it means that the powder dough is too thin, should be mixed with dried sweet potato starch and then kneaded; the following strip is too slow, thick and thin, then it means that the powder dough is too dry, should be mixed with the appropriate amount of powder. The thickness of the fans to be leaked is uneven and does not break, and the next step can be carried out.
3, leakage powder: add water to the pot to boil, reduce the heat, keep the water surface bubbling. When the powder leaks, two people need to operate, one person puts the powder dough into a colander, holds the colander high in one hand, holds the fist in the other hand, and maintains a rhythm of 1.5 seconds each time to beat the powder dough hard to make it "fall" into the boiling water from the hole of the colander; at this time, the other person uses chopsticks to pull the floating noodles in the pan to the edge of the pot, and cannot let it touch the noodles that have just leaked, so as not to stick. For each spoonful of powder dough, you need to quickly fish out the noodles in the pot and cool it with cold water and soak it in cold water to preserve.
Notes:
1. When making must be divided into two times, add water twice, first add warm water to stir the starch, and then flush into boiling water. There will be no pimples in the finished powder.
2. The freshly boiled sweet potato powder is the most delicious, smooth and smooth, but even if the sweet potato powder made on the same day, soaked in cold water for more than 2 hours, the taste will become soft and rotten, so it is best to make flour multiple times a day, not too much, in order to ensure the freshness and slip of sweet potato powder.
Red soup fat sausage powder production:
1: Add 2 grams of white pepper, 2 grams of white sesame seeds, 3 grams of salt, 4 grams of light soy sauce, 4 grams of oil chili peppers, and 6 grams of red oil at the bottom of the bowl.
2, take 30 grams of fat intestines and put them at the bottom of the bamboo basket, put in turn 100 grams of vermicelli and 30 grams of soybean sprouts, and "risk" the bone broth cooked with fat intestines under the bamboo basket for 10 seconds, during which the bamboo basket is constantly gently swung, so that the soup and the vermicelli are in full contact.
3, one hand to lift the bamboo basket, the other hand quickly put the bowl containing spices on the bottom of the basket, so that the soup leaked from the bamboo basket is just poured on the bottom of the bowl, until the soup is leaked, the powder and bean sprouts are poured into the bowl, sprinkled with crispy soybeans, chopped chives, squeezed vegetables 5 grams each can be served.
Meiji fresh pepper fat intestine powder production:
1: Mix white pepper, 2 grams of white sesame seeds, 3 grams of salt, homemade meiji fresh pepper soy sauce, 4 grams of cooked oil chili pepper, 8 grams of red oil.
2. According to the method of "traditional red soup fat intestine powder", the fat intestines and vermicelli are cooked, pour bone broth into the seasoning bowl, pour people noodles, sprinkle 15 grams of fresh green and red pepper rings, crispy soybeans, chopped chives, and 5 grams of squeezed vegetables. When eating, mix, let the fresh pepper soak in the soup to eat the powder first, and then drink the fragrant soup of the fresh pepper, spicy sweat, especially refreshing.
Meiji fresh pepper soy sauce production: Meiji umami sauce 500 grams, soybean soy sauce 150 grams into the pot, add green and red millet spicy segments 100 grams each, fried green onion segments, fried ginger slices 30 grams each, brown sugar 20 grams, 2 fragrant leaves, 1 star anise, 1 cinnamon strip simmer for 15 minutes to remove the dregs, let cool and then use.
Pea fat sausage powder production:
1: Add 2 grams of white pepper, 2 grams of white sesame seeds, 3 grams of salt, soy sauce, 3 grams of cooked oil chili peppers, 4 grams of red oil, and pour 50 grams of pea soup into the bottom of the bowl.
2. Cook the fat sausage noodles according to the method of "traditional red soup fat intestine powder", pour a little bone broth in a bowl, pour in the noodles, sprinkle 20 grams of crispy soybeans, chopped chives, and 5 grams of squeezed vegetables to serve.
Pea making: Take 2000 grams of dried peas in warm water and put them into a pressure cooker, add 6000 grams of broth, 30 grams of salt, cover and steam and press for 2 hours until the peas are cooked and the soup is thick.
Finally, let's talk about food additives
As long as it is to do catering, basically have to use food additives, 1 is to season, make your food more delicious, in fact, our usual people's condiments are also food additives, such as monosodium glutamate, taste very fresh soy sauce, etc. are additives, 2 is also to save costs, some spices in the second use of the effect will be greatly reduced, so this time need additives, easy to use and save money.
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