1. Amomum tsaoko: Amomum tsaoko, a ginger plant, has a strange taste.
2. Fragrant sand: Also known as Amomum villosum, Amomum villosum and Amomum villosum, it is the mature fruit of Amomum villosum, with astringent taste and fragrant smell.
3. Cinnamon: also known as cinnamon. This kind of thing is more common.
4. Fennel: also known as fennel, shredded Chinese cabbage, fragrant incense and wild fennel, just like millet or fennel, it has a specific aroma.
5. Illicium verum: It should be called Illicium verum, also known as fennel, Illicium verum and Pearl in August. It is a familiar spice.
6. Pepper: This is a familiar condiment and needs no introduction. (But some areas in the south are commonly known as "pepper")
7. Lilac: also known as lilac and lilac, it is the bud of lilac.
8. Cardamom: Also known as Cardamom, Round Cardamom, Baikou and Kouren.
9. Fragrant leaves: that is, osmanthus trees have leaves and are grayish green.
10. Cold ginger: Some places are also called Sannai, Jiang Sha and Shanla, which are the roots.
Rich in components and simple to manufacture;
Production process: string vegetables-prepare aniseed-stir-fry-boil soup-seasoning soup-hot dish-make.
hot dishes
1. 1 vegetables:
Green vegetables, Chinese cabbage, cauliflower, coriander, lettuce, spinach, day lily, mung bean sprouts, soybean sprouts, tofu, bean curd skin, yuba, Pleurotus ostreatus, Lentinus edodes, Flammulina velutipes, Luffa, kelp, lotus root slices, wax gourd slices, potato chips, oily tofu, rice cakes, duck blood, vermicelli, ham sausage, carrots, etc. Because when eating "mala Tang", basically everyone will order a vermicelli. If the quality of vermicelli is not good, it will affect the overall consumption feeling)
1.2 meat dishes:
Beef, bacon, duck intestines, fried pigskin, beef venetian blinds, various tribute pills, crab roe, etc. (Note: String dishes are more flexible, and the most important thing is that they feel more beautiful; With less materials, customers feel that the amount is too much after stringing, and they will not be too full when eating, which makes people want to eat again after eating once.
Soup formula
2. 1 Main ingredients: (Provide the market price of each material for reference only)
In the past, the bottom material was not weighed by electronic scales every time, but was estimated by hand (as long as the proportion difference is not too big, it will basically not affect the taste). My hands are a little bigger than those of ordinary men. The following is the approximate proportion of my hands for your reference. (Tips: ① Full grip in one hand: that is, the amount that the right hand holds completely; ② More than one and a half hands: a little more than one and a half right hands (about one and a half times less than item 1); ③ Press the number: Just press the number directly. )
Hundred mouths (25 yuan/kg; Dosage: more than half of one hand); Fragrant sand (6 yuan/kg; Dosage: more than half of one hand); Cinnamon (8 yuan/kg; Dosage:
Break into small pieces, half a hand)); Fennel (6 yuan/kg; Dosage: more than half of one hand); Star anise (6 yuan/kg; Dosage: a little more than one handle); Amomum tsaoko (25 yuan/kg; Dosage: 6-7); Cumin (10 yuan/kg; Dosage: a full hand); Clove: (25 yuan/kg; Dosage: more than half of one hand); Fragrant leaves (7.5 yuan/kg; Dosage: a full hand); Cold ginger (8 yuan/kg; Dosage: 6-7); Pepper (25 yuan/kg; Dosage: more than one hand, this material is the key to "hemp", if you can eat "hemp", increase it on the basis of this dosage, otherwise decrease it); Dry red pepper (dosage: one hand full, this material is the key to "spicy", if you can eat "spicy", increase it on the basis of this dosage, and vice versa).
Tips: The above formula is the amount of ingredients for three days, but you must separate the amount of ingredients for three days before frying, that is, only one third of the amount can be fried at a time, that is, the amount of each ingredient should be divided by three, which is the daily amount.
When trying to make it, the dosage of Amomum tsaoko, fragrant sand and clove must be in accordance with the standard dosage, and must not be increased, because it is easy to cause bitter soup and strange taste.
2.2 Accessories for cooking: (mainly cooking, the oil is heated and put into the oil to play the role of frying incense).
Ginger (about 0.3 kg, sliced)); Garlic (whole 2, cut in half with a knife, not too small); Green onions (2, cut into 3-inch sections)
2.3 Fresh soup accessories: (When the stainless steel soup bucket is filled with water, put it directly into the soup bucket).
Bovine leg bone (1, about 4-5 kg. Other bones of cattle are ok, but leg bones are better));
Frozen chicken rack (two chicken bones don't have much meat, so they are usually sold in the vegetable market).
Note: when trying to do it, it is ok to add more fresh things. The more you add, the fresher you are.
2.4 Accessories in soup stock:
Hot pot bottom material (Chongqing Sanwu brand, with 1 bag150g); Pixian bean paste (200g, in barrels; When you try it out, you can buy the kind in bags in order to save materials.
Frying process
3. 1 First, divide the consumption of the previous three days into three parts.
3.2 Put the wok on high fire, first add 400g butter to boil, then add 300g salad oil, and when it is 70% to 80% hot, add 2.2 auxiliary materials to stir fry until fragrant.
3.3 Add 2. 1 ingredients and stir-fry over high fire. In fact, it is not difficult to fry ingredients. It's the same as the daily cooking process at home, except that you can't fry the ingredients.
Soup boiling process
4. 1 In a stainless steel barrel (choose a stainless steel barrel with a diameter of 35 cm and a depth of 38-40 cm, which can hold about 25 kg of water), first add 2.3 fresh-keeping accessories; Fill the bucket with water and cook it over medium heat (in the process of cooking soup, pay attention to skim off a layer of floating foam on the surface of the soup at any time. If you want to make the soup taste fresher, you can change it to low heat, then add auxiliary materials and stir-fry to the soup of 2.4, and cook it over low heat for about half an hour.
4.2 Use a mesh colander to separate the cooked soup from the ingredients, put it in another bucket (this material is the soup used for cooking at the back and added to the soup in the bowl), and add water to the filled bucket, so that you can cook about three buckets of soup repeatedly.
4.3 Boil the soup in the second pot and the third pot with low heat, and then boil it with low heat for about 20 minutes.
4.4 Skim off the layer of spicy oil on the cooked soup with a spoon and put it in another small bucket for later use. (Note: Because this spicy oil is fragrant, spicy and spicy, it is unbearable for friends who can't eat spicy food if they put it directly in the soup without putting it aside; Of course, if you can eat spicy food, you can add it directly to the bowl according to your own taste. Besides, when the soup is cooked to the end, it feels tasteless. You can also add a little of this spicy oil.
Modulation ironing
5. 1 After the three buckets of soup are boiled, mix the three buckets of soup (because the first bucket of soup has a heavier taste and the third bucket has a lighter taste. The purpose of mixing is to make it taste more even).
5.2 After the soup is prepared, according to personal taste, add appropriate amount of salt, monosodium glutamate, chicken essence and soup king (the soup king chooses the kind with ribs flavor).
Tip: Don't put more monosodium glutamate in the soup, because it is not resistant to high temperature; Chicken essence and soup king should be added a lot, which is more than 5 times of our family's daily consumption; Of course, some friends don't like adding monosodium glutamate, chicken essence and soup king directly into the soup bucket, so you can also add these seasonings directly into the bowl, but the salt must be added directly into the soup bucket, otherwise the scalded food will be tasteless.
Ironing process
6. 1 Put the seasoning soup into the fire to keep it boiling, and then you can scald the vegetables.
6.2 When blanching vegetables, according to the blanching time, put them into the blanching spoon in turn (generally, put those that are not easy to cook first, and put those that are easy to cook later. The reason is simple).
6.3 Put the cooked dishes into a bowl, and then add the soup. If you can eat "spicy" food, you can add a proper amount of spicy oil to the bowl (this spicy oil is extracted from the surface of the cooked soup as mentioned above).
production process
7. 1 Add monosodium glutamate, chicken essence, pork ribs flavored king and Wan Li incense to the bowl (if these are not put in the soup bucket, they can also be put in the bowl), then add the soup and scalded vegetables, or add a proper amount of spicy oil to the bowl (this spicy oil is not only extracted from the above-mentioned boiled noodle soup, but also has a special Chili oil cooking method in the complete formula).
7.2 Before eating, stir the dishes in the bowl to make the seasoning taste (the seasoning added in the bowl is also introduced in the complete recipe).