The secret of an old chef – the screw powder side

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The secret of an old chef – the screw powder side

Authentic Liuzhou screw powder formula ingredients: stone snail 10 kg, pig bone 5 kg, chicken skeleton 3 kg, chicken oil 2 kg, star anise 6 g, sand ginger 8 g, clove 2 g, pepper 15 g, cinnamon 10 g, grassFruit 10 grams, 12 grams of Amomum villosum, 1 kg of dried chili, oil red pepper 0.

5 grams, Guilin bean curd 15 pieces, basil 0.

5 kg, 1 kg of sour bamboo shoots, 50 kg of clear water, ginger 0.

5 grams.

Production: (1) Wash the stone snails with water first, and after 2 days of infestation, cut off the tip of the tail, rinse with water and set aside.

(2) Pig bones, after the chicken bones fly into the pot and simmer on the fire, the chicken oil is cleaned and put down the soup pot 鐔?.

5 hours of taste.

(3) After the stone is filtered and dried, the pan is fried and dried.

(4) Wash the pan and add to the fire. Add the peanut oil to the heat of 60%, then place the ginger in the wok, add the spices, dried pepper, sour bamboo shoots, boil the wine, stir until dry, and pour into the bone soup to taste.Adjust the fermented bean curd, salt, chicken essence, monosodium glutamate, Liuzhou fresh powder, rock sugar, and simmer until 40 minutes.

Liuzhou dry rice powder brewing: dry coarse rice flour 20 kg, first use rice flour with water for 30 minutes, remove, and then use 70 degrees warm water to make Microsoft, then use water to make.

Screw powder seasoning; greens, capers, dried sauerkraut, sauerkraut (or sauerkraut), day lily, fungus, sour bamboo shoots, bamboo, fried peanuts.

Features; fragrant, slightly spicy, hot, fresh, appetizing.

Authentic Liuzhou screw powder practice first to prepare rice noodles, not the kind of river powder in the northern market, you have to use dry cut powder, dry cut powder cross-section diameter is about 3 mm, soaked in water (for more than one hour), rice noodlesIt is the foundation.

In fact, the soup is prepared, that is, the screw soup, the real screw powder is no screw, and the taste of the rice flour is based on the screw soup.

First buy the screws, to live, soak in water for 2 days, put a piece of iron in the water of the gun screw to promote the screw spit, and at the same time can inhibit the schistosomiasis that the northerners are afraid of parasitic in the screw body, so the screw meatIt’s sweet.

The snail sucks cleanly, removes it, and cuts off the tail of the screw with iron inserts. Generally, it is easy to collect the sludge, and it is also convenient to suck when the screw is cooked.

Drain the screw water, boil the hot oil, pat the garlic, ginger, garlic, dried red pepper, basil, stir-fry (try to add these ingredients), pour the screws, stir fry, add salt, chicken, oyster sauce, cooking wine,Cook until 4 minutes, add water and simmer for 2 hours or more.

The key to soup is the ingredients added when adding water. Every family has a secret recipe. A good soup recipe is to be bought for a long time. After the soup is cooked, it is slowly placed on the stove.

The characteristic of the soup is that the oil is enough, the pepper is spicy enough, and the red pepper oil is seen on the soup.

Let’s talk about side dishes, 1, fried yuba, 2, sour beans, 3, fried fungus and famous sour bamboo shoots, 4, fried peanuts, 5, cut small radish diced, 6, sauerkraut, northern calledSnow dish.

Once you have prepared these things, you can start to make the screw powder.

First boil water in the pot, vegetables, green color, water spinach, lettuce, rapeseed (not planted in the north of the Yangtze River) can be, 8 minutes after cooking, remove a small amount of oil.

Then boil the cooked rice noodles and cook them on the dish, then add the side dish, and finally pour the screwdriver into the Guilin rice noodles brine formula: the essence of Guilin rice noodles is brine, which must be pork, beef, herbs, spices, etc.Made of.

When people prepare brine, they often cannot grasp the proportion of various raw materials, and the taste of using brine is greatly reduced.

Guilin rice noodles do not have a unified ingredient recipe, and the different rice noodles made by Guilin rice noodle shop have their own tastes.

Even some of the rice noodle shops that are close together have a completely different taste.

Therefore, the following can only introduce the approximate formula.

(The rice noodles of each rice noodle shop have their own flavors and the unique charm of Guilin rice noodles.) Guilin people’s taste: raw material formula: special materials (water snake, yellow frog each), pig skull, bovine bone each 4000g, grass fruit, cinnamon, licorice each 20 grams, star anise, lemongrass, 15 grams of Amomum villosum, 25 grams of cumin, 5 grams of cloves, fragrant leaves, 10 grams of pepper, 6 grams of dried tangerine peel, 400 grams of Yangjiang soybean meal, dried chili50 grams, 500 grams of ginger, 200 grams of dried onions, 150 grams of Guilin bean curd, 100 grams of salt, 250 grams of Meiji chicken powder, 100 grams of MSG, 200 grams of rock sugar, 1000 grams of soy sauce, 500 grams of salad oil.

Production: 1, the water snake, yellow frog cut open to miscellaneous, wash the pig skull, bovine bone, into the boiling water for 10 minutes, remove it into a stainless steel bucket, add 15 pieces of water to boil, simmer5 hours, filter and leave the soup.

2, add salad oil to the pot, add to the grass when the heat is 50%, add cinnamon, licorice, star anise, lemongrass, amomum, cumin, clove, fragrant leaves, pepper, dried tangerine peel, Yangjiang soybean meal, dried chili peppersStir fry for 15 minutes, remove the spices, wrap them in a gauze to form a spice pack, and simmer in the soup for 2 hours.

3, 30 grams of oil in the pot, burn to 50% heat, add tofu milk and stir fry for 2 minutes, put salt, MSG, chicken powder, rock sugar, soy sauce, simmer, boil and pour into a stainless steel bucket and mix thoroughlycan.

Guangzhou people, Nanning people taste: raw ingredients: 60 grams of octagonal, 50 grams of cinnamon, 45 grams of hay, 50 grams of dried tangerine peel, 200 grams of fresh ginger, 75 grams of lemongrass, 1 pair of clams, 6 grams of cloves, 30 grams of grass,35 grams of cumin, 25 grams of pepper, 30 grams of American ginseng, 15 grams of Codonopsis, 25 grams of yin and yang[available in Chinese medicine stores], 4 pieces of mangosteen, 20 grams of medlar, 50 grams of red dates, 100 grams of dried onions, 30 grams of ginger.

Soup: 2 old hens, 1 old crow, 3000 grams of pork bones, 300 grams of longan[shell], 500 grams of lard, 300 grams of celery, 50 grams of coriander, 75 grams of green and red pepper.

Seasoning: 250 grams of salt, 1500 grams of soy sauce, 500 grams of soy sauce, 150 grams of sugar, 200 grams of cooking wine, 50 grams of fish sauce, 100 grams of rock sugar, 75 grams of MSG, 25 grams of chicken.

System of law: (1) old hen, old crow cure net[chicken, duck miscellaneous to do it], the stick bones are broken, put into the soup pot together, then add the broken longan into the water about 20 kg: burn with a large fireAfter the opening, smash the floating foam, switch to a pot of raw soup, and remove the old hen, duck, stick bone for use.

(2) The original soup is poured into a brine pot, and the star anise, cinnamon, hay, dried tangerine peel, hazel, clove, grass fruit, cumin, pepper, ginseng, codonopsis, yin yang, oyster, etc. are wrapped into a spice package.Put in a halogen pot, then add fresh southern ginger, lemongrass, smashed mangosteen, red dates, dried shallots, smashed ginger, transferred to salt, soy sauce, soy sauce, sugar, cooking wine, fish sauce, rock sugar, etc.Then simmer for about 1 hour. After full savory, add MSG, chicken essence, and serve as brine.

(3) Firstly treat the raw materials to be marinated, after preliminary treatment, put them into the brine pot, cut the celery, cut the parsley, cut the green pepper into seeds, and put the lard into the wok.After the speculation, the pot is poured into the brine pot, and then the end of the brine pot is fired, and the raw materials in the pot can be cooked directly.

Yunguichuan, Hunan and other flavors: Ingredients: old chicken, soup bone, longan, soy sauce, soy sauce, rock sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, clove, tangerine peel, Sichuan pepper, clam,Cumin, grass fruit, licorice, sand ginger slices.Practice: (1) with old chicken, soup bone, longan soup.

(2) Pour the soup into a bucket, add a little soy sauce, soy sauce, rock sugar, brown sugar, drip into the fish sauce, make the soup into light brown, add salt, slightly salty, put in the south ginger, star anise, cinnamon, clove, tangerine peel, Sichuan pepper, clam, cumin, grass fruit, licorice, sand ginger.

(3) Boil the soup and pour in the sesame oil.

The local rice noodle has the love of the city, which seems to be the most affordable food for the locals.

Among them, the Guilin Ronghu Hotel is the most authentic.

Other well-known rice noodle shops include Weixiang Pavilion, red nose rice noodles, and Shiji rice noodles at the intersection of Jiefang West Road and Yiyixuan of Lequn Road. In addition, the victory rice noodles of Wa Yaokou and Zhengyang Road Pedestrian StreetThe rice noodles are also good.

Salted duck process: slaughter 鈫?dry picking 鈫?pickled brine 鈫?re-halogen 鈫?boiled 鈫?finished product (1) slaughter replace the fat duck in the same year, slaughter the blood and pluck, cut off two wings and claws, take out the right wingThe internal organs, washed with duck water, drained and marinated.

(2) Dry salting, stir the salt and fennel in a pot at a ratio of 100:6, and 6% the fried salt?
6.

5% salt is marinated, 3/4 of which is poured into the abdominal cavity from the right and right openings, the substitute salt evenly covers the entire cavity, 1/4 is used as a duck body to pickle, the focus is rubbed on the thigh, above, the highestAt the opening, the temperature determines the time for dry pickling, which is usually about 2 hours.

(3) After picking up the marinated duck, there is blood in the duck body. When the duck is lifted, the duck is inserted into the anus of the duck to discharge the blood brine.

(4) The reconstituted brine is first made into a saturated solution of salt, and ginger piece 0 is added.

1%, anise powder 0.

05%, chives 0.

1%?
0.

15%, this halogen is called a new halogen.

New halogen after 20?
30 times of burning halogen, become old halogen.

Old halogen should always be saturated during use.

In the case of re-halogenation, the salt brine is poured into the abdominal cavity from the opening of the right wing, and the duck is immersed in the halogen cylinder. After about 2 hours, the cylinder can be hanged.

The re-halogened duck embryo is boiled with boiling water to make the duck muscle contract, the outer skin is tight and the shape is full. Then, the hollow bamboo tube with a diameter of 2 cm and a length of about 10 cm is inserted into the anus, and the ginger can be placed in the anus.Into the abdominal cavity.

(5) Add ginger, boiled onion, fennel to boil, stop burning, put the duck into the pot, cover the lid, heat it for 20 minutes, the water temperature reaches 90 掳C, stop the fire, then 鐒?0?
In 15 minutes, the water temperature is always maintained at around 85 掳C.

(6) The duck after the finished product is cooked and cooled.

The brine-flavored tofu that goes to the tofu is generally a bit of brine.

Before the tofu is placed in the pot, if it is soaked in boiling water for more than 10 minutes, the taste of the brine is removed, and the tofu produced is not only good in taste, but also delicious and sweet.

The recipe of fragrant chicken and chicken is based on the ratio of ingredients (50 chickens, each chicken weighs about 650 grams, a total of 65 kg): King-class spices: 90 grams of cinnamon, 90 grams of galangal, 90 grams of white peony.

Courtier-class spices: 30 grams of grass fruit, 15 grams of tofu, 30 grams of dried tangerine peel, 15 grams of Amomum villosum, 3 grams of cloves.

All spices are placed in a spice pack.

Seasoning: 2 kg of soy sauce soy sauce, 1 kg of salt.

Production process: 1, take 100 pounds of old soup hanged with elbow bones, boil, add spices, salt and soy sauce, keep the medium heat for 30 minutes.

2, the chicken slaughter is clean, neatly placed in the pot, poured into the boiled old soup drowning the chicken body.

Take a bamboo chop on the top of the chicken, first open the fire and boil the soup, then cook for 20 minutes to turn off the heat, remove the oil on the surface, soak for one night (about 8 hours).

Attention to the key: This is the first pot of braised soup, which can be recycled after the roast chicken, according to the proportion of water and salt, add soy sauce and spices, the older the brine, the better the taste.

Baked fishmeal is used to prepare No.1 fresh soup ingredients: 500g of pig big bone, 1kg of sheep back bone, and 1 old hen (net weight 1.

5 pounds), 1 duck (net weight 2 pounds), 500 grams of squid, 750 grams of grilled fish bones.

Ingredients: 250 grams of white pepper, 10 grams of white peony, 10 grams of Shannai, 10 grams of yam, 500 grams of green onions, 350 grams of garlic, 1 kilogram of ginger, 500 grams of parsley.

No. 1 secret recipe powder: 270 grams of chicken powder, 100 grams of special flavor, 5 grams of curry, 30 grams of rucola flavor, 30 grams of maltose and mix thoroughly.

Production: 1, pig big bones, sheep back bones, old hens, ducks clean, respectively, into the boiling water for 5 minutes, remove the water control, into the stainless steel barrel.
2, squid slaughter and cure the net, into the boiling water fire for 1 minute, with the grilled fish bone into the stainless steel barrel, add water for 30 minutes, the package fire to boil (about 30 minutes), turn the simmer for 6 hours, feed the materialFilter out, add 200 grams of secret recipe powder and mix thoroughly.

No. 2 fresh soup: raw materials: 500 grams of pig bones, 1 kilogram of sheep back bones, 1 old hen (net weight 2 kg), 1 duck (net weight 2 kg), 500 grams of squid, 750 grams of grilled fish bones, recipe No. 130 grams of powder, chicken rice soy sauce (Malaysia, commercially available) 50 grams.

Ingredients: 250 grams of white pepper, 10 grams of white peony, 10 grams of yam, 500 grams of scallion, 350 grams of garlic, 1 kilogram of ginger, 500 grams of coriander, 25 grams of anise, 5 grams of cinnamon, 10 grams of fennel, Shannai5 grams, 15 grams of pepper, 10 cloves.

Production: 1, pig big bones, sheep back bones, old hens, ducks clean, respectively, into the boiling water for 5 minutes, remove the water control, into the stainless steel barrel.
2, squid slaughter and cure the net, into the boiling water, simmer for 1 minute, with the grilled fish bone into the stainless steel barrel, add 35 kg of water, put the material into a fire to boil (about 30 minutes), turn the simmer for 6 hours, put the materialRemove the filter, add the first secret recipe powder, and mix the chicken rice and mix thoroughly.

Fragrant beer beauty: beer 1018 grams, brandy 150 grams, red star Erguotou 50 grams, Li Jinji steamed fish oyster sauce 50 grams, Xinghai maltol 10 grams, flavored Delta oil 50 grams and mix thoroughly.

Flavor: 100 grams of delicious chicken powder, 50 grams of MSG, 20 grams of delicious white pepper, 15 grams of delicious curry powder, 55 grams of eight crema chicken powder, 50 grams of white sugar and mix thoroughly.

Wushan Gongge Wushan has a tradition of pickled salted goods since ancient times, and Wushan Gongge is made from the brine of salted goods and Chinese medicine. It is fresh in salty, with aroma in the bones and unique local characteristics.

Ingredients: one big white goose (with a weight of 4 kg or more), make: wash the goose and kill it, add water, add it to the brine pot, boil the fire for 70 minutes, and soak the pot for 30-40 minutes.Goose can be scented.

Secret brine: 25 kg of water.

A material (2 kg of pig big bones, 1 old hen, 1 old duck, 2 salted ducks, bacon 1).

5 kg, salted duck 鑲?1 kg, salted pork chops 2.

5 kg, 1 kg of salted fish (packed with gauze to prevent the fish from boiling when hanging soup), 4 salted pig hands, 1 kg of Jinhua ham, ginger 1.

5 pounds) B material (500 grams of chicken essence, 200 grams of rock sugar, 100 grams of salt, 1000 grams of rice wine, 1500 grams of sesame oil, 500 grams of scallion) Spice package: 10 grams of Xinyi, 15 grams of fennel, 25 grams of rice husk (belongs to traditional Chinese medicine)Material, can be fragrant), 15 grams of grass fruit, 10 grams of grasshopper, 10 grams of cardamom, 25 grams of white peony, 30 grams of white peony, 10 grams of cloves, 15 grams of dried ginger, 15 grams of good ginger, 20 grams of pepper, cinnamon 30Gram, 10 grams of hawthorn, 10 grams of dried tangerine peel, 10 grams of San Nai, 100 grams of anise.

Succulent package: 500 grams of shallot, 200 grams of dried chili, 200 grams of garlic.

Production: 1, the salt in the A material is soaked in cold water for 1 hour and washed.

2, take a bucket, pour into the water, add A material fire to boil, then put the spices in a small fire for half an hour, add the material to the small fire for about 12 hours.

3, use fine sand to remove the residue, transfer to the B material, and then you can marinate the goose, goose head, goose and so on.

Maintenance and reuse of brine: 1, brine should be boiled every night.

2, taking 5 geese as an example every day, the spice package is changed once a week, and the medicinal package is changed once every three days. Every day, pay attention to the slag with a colander.

3, when the roast goose, after the pot is boiled, the blood of the roast goose is to be beaten.

4, to change the salty goods frequently, usually change once every 5 days, the changed salty goods can continue to cook (salted pork chops can be placed pork ribs soup, steamed pork ribs, etc., salted fish can be put into salted fish tofu, cardamom salted fish, etc.)If the hotel should always use these braised soups to take the vegetables, you can speed up the exchange of salted goods.

Note: 1, to choose a fat old goose, at least 4 kg.

2, due to the long time of the brine goose, in order to ensure that the goose skin is not broken, the bamboo can be used to cover the goose in the brine pot evenly to prevent the water from rolling the goose skin.

Note: 1. This brine is most suitable for roast goose, especially fat old goose. Because this kind of goose is older than chicken and duck, the meat is thicker and thicker. It is suitable for baking, and the salted goods only have a long time of halogen.Only then, the salty aromas are cooked and complement each other, and the salty taste of the bacon goes deep into the bones of the goose.

2, the finished goose can be directly changed to the knife, or you can continue processing to make dishes of all tastes.