Lao Zhang is an old cook who has been in the kitchen since the age of 16 and has been working for 20 years. Although he also learned a lot of things by going south and north, with technology and diligence to work for others can also support his family, but in his heart always want to have his own storefront, the first two years he made up his mind to make a façade in Chengdu's Third Ring Road.
The storefront is not much less than 30 square meters, but the location is good for a crossroads. He mainly plays noodles, the best sold is fat intestine powder, with Chengdu's famous military tun pot helmet, the business is very good, much stronger than part-time work, he himself to do it, very energetic.
Signature fat sausage powder
Fat sausage powder seems simple, cooked noodles plus a few pieces of fat intestines, pouring soup seasoning is a bowl, but it is really not simple to make it well. How to make the broth in the pot of boiling powder? How to make the original smelly fat intestines become fragrant? How to make "leaky and boiled" sweet potato noodles to be smooth and refreshing?
One fish three kinds of bone and vinegar hanging fresh soup
Hanging bone broth: 1, 1000 grams of crucian carp slaughtered and cleaned, washed away the blood water, fried on both sides of the bottom oil, fished out the drainage oil, wrapped in gauze. 2, pork stick bone 6000 grams (broken), chicken rack 2500 grams, duck rack 1800 grams, respectively into the pot to remove blood water. Pork stick bone pad into the bottom of the bucket, and then put in the wrapped crucian carp, and finally put in the chicken rack, duck rack, add 70 pounds of boiling water to the high heat, skim off the foam, put in the green onion 150 grams, ginger 100 grams, drizzle 150 grams of white rice vinegar, continue to heat for 2 hours until the soup is thick and white, beat off the dregs and become.
Technically critical
Boiling soup with rice vinegar soup white flavor is stronger
At the same time as putting in the 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 sufficient.
Four steps to soak out the fat sausage
Initial processing of fatty intestines:
1, rub salt: 20 pounds of fat intestines into the basin, add 1000 grams of salt and mix well, constantly rub for 40 minutes, until the membrane on the intestinal wall falls off, rinse with water.
2, vinegar washing: fat intestine inner wall turned outward, remove the grease, put into the basin with 1500 grams of balsamic vinegar and continue to scrub for 20 minutes, turn the intestine back to its original state.
3, water: put the washed fat intestines into the pot, add water to the cooking skills, add 200 grams of green onion, ginger, 300 grams of mash juice and boil over high heat, turn the heat to low and cook for 5 minutes, fish out and flush out the surface foam.
4, soup soaking: fat intestines into bone broth, boil on high heat and reduce the heat to soak for 2 hours until cooked, during which the soup noodles seem to be open and not open, fish out and drain, change the knife into small pieces.
Balsamic vinegar wash fat intestines to remove fishy and add fragrance
It is best to use balsamic vinegar to scrub fat intestines, although the price is slightly more expensive, but the fishy effect and the vinegar aroma are much better than white vinegar.
Fermented mash juice lowers cholesterol
When fattening the intestines, the fermented seasoning is added to the mash, the purpose is to fully remove the fishiness and minimize the cholesterol content in the intestines.
Three steps leak out fresh potato flour
Sweet potato flour production process:
1, make mustard: 3000 grams of sweet potato starch into the basin, pour 2000 grams of warm water at 40 ° C and mix well into a thick rice soup, then flush into 4000 grams of boiling water, pay attention to the side of the side and quickly stir in the same direction, until it becomes a pimple-free, non-sticky, tough, can be brushed powder. At this time, the powder has been scalded to eight or nine ripe, put aside, and left at room temperature to 40 ° C, which can be used for the next step.
2, chuai (chuai) mustard: put 3000 grams of dried sweet potato starch and 20 grams of alum in the pot and stir well, add 2000 grams of dried powder in four or five times, 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 powder.
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, uneven thickness, it means that the powder dough is too dry, should be mixed with an appropriate amount of powder. The thickness of the fans to be leaked is uniform and does not break, and the next step can be carried out.
3, leakage powder: the pot into the water boiling, reduce the heat, keep the water surface "shrimp eye bubbles". When the powder leaks, it generally takes two people to work together: one person puts the powder dough into a colander, holds the colander 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 should use chopsticks to pull the floating noodles in the pot to the edge of the pot, and cannot let it touch the freshly leaked noodles to avoid sticking.
For each spoonful of powder dough, you need to quickly remove the noodles from the pan and soak them in cold water to preserve. In this way, all the doughs are "leaked" into vermicelli and you can start business.