A list of the contents of this article:

The method and formula of the base material of string incense

1, ⑵ system: using the form of pot: spicy soup = white fresh soup + base + red oil + prickly ash oil + seasoning = 3 ⑶ white fresh soup generally uses less bones and more glutinous rice and Huai yam stewed fresh soup with white color and more fresh taste, fresh soup generally does not add spices; base: mainly highlight the spicy taste and fresh flavor is lighter.

2, clear soup string incense: with 10 parts of pot bottom: raw material formula: mixed oil 5000 grams bean paste 2500 grams dry chilli section 500g pepper 100g garlic cloves 150g ginger 100g spice wine 30g liquor 50g mixed oil ratio: it is made by mixing 2500 grams of red oil and 2500 grams of cooked vegetable oil.

3, string incense Spicy Hot Pot base material formula: mixed oil 5kg (half of red oil and cooked vegetable oil), bean paste 5kg, 500g dried hot pepper section, 100g pepper, 150g garlic cloves, 100g ginger, 300g spices, 30g cooking wine, 50g liquor; star anise 30g, Shannai 5g, cumin 60g, cinnamon 15g, incense leaf 50g, cumin 30g, grass fruit 20g, white buckle 15g, Amomum villosum 15g, clove 15g, vanilla 5g, Qianli 40g.

4. the stir-frying process of a string of incense base ingredients. The first step is to cut star anise and cinnamon into small pieces, slice them, cut the grass and fruit into small pieces, cut the incense leaves fine, and cut the citronella into small pieces. In the second step, all spices and pepper are soaked in water until fully soaked, then filter water and set aside. Step 3: prepare 2 wok. Mix in (Douban, scallions, ginger, mash, 25 grams of liquor, garlic, Douchi, rock sugar).

5, string incense base ingredients and dosage 20 jin of butter, 5 jin of oil, 4 jin of Pixian sauce, 5 jin of pepper (new generation), 2 jin of pepper, 2 jin of rock sugar, 1 jin of ginger, 0.5 jin of onions. Stir and chop Pixian bean paste. Segment the dried pepper (new generation) into small sections and rinse with clean water. Peel the ginger and relax the peeled ginger and soak the dried pepper with white wine. Soak the chili and ginger into the meat grinder and set aside.

6. Sichuan spicy hot pot ingredients 25g, soup 500g, rice wine 20g, sugar 25g, monosodium glutamate 5g, light soy sauce 100g, pepper 25g, dried pepper 50g, sesame oil a little. Tangerine peel, star anise, cinnamon, grass fruit, cloves, etc., 5 pieces of ginger, 6 cloves of garlic, 250 grams of butter.

How to do with a string of materials?

1. Delicious cottage: Shanxi specialty snacks, three kinds of flavor dipping methods tell you to cook at home. Their own clean and hygienic, eat more at ease, the practice is super simple.

2, string dipping universal dipping ingredients: put 1 tablespoon minced garlic + 1 tablespoon chopped onions + half tablespoon prickly ash powder + half tablespoon cumin powder + 1 tablespoon chili powder + 1 tablespoon sesame seeds in the bowl and pour in about 1 small bowl of hot oil. Add 1 tablespoon vinegar, 2 tablespoons light soy sauce, half tablespoon sesame oil, 1 tablespoon oyster sauce and stir well. Hot and sour mouth, first sprinkle dry ingredients, and then dip in sauce: dry ingredients: 3 tablespoons peanut powder + 3 tablespoons soybean powder + 3 tablespoons five-spice powder + 4 tablespoons Shan Shan dipping gouache.

3. Add water and light soy sauce to the pot and bring it to a boil for five minutes (the fire should not be too big, just bring to the boil). Add water and light soy sauce to the pot and bring it to a boil for five minutes (the fire should not be too big, just bring to the boil). Boil down a little rock sugar and mix it with a little fresh sweetness.

4, string spice dipping formula (1) stick: Sesame butter (or peanut butter) is first adjusted into thick paste with cold boiling water, then add fried red oil Sichuan hot sauce, raw king, sugar, vinegar, monosodium glutamate, chopped onion and ginger, sesame oil, and then mix it into a thin paste. This kind of seasoning is full of Sichuan spicy flavor and is suitable for a variety of main ingredients such as vermicelli, tofu, vegetarian dishes and so on.

5. Sesame oil with sesame seeds, chopped peanuts, mashed garlic, chili oil, chopped onions. Production method: 2 teaspoons sesame oil, 2 teaspoons sesame paste, 2 teaspoons chopped peanuts, 1 teaspoon mashed garlic, chopped onions, salt, monosodium glutamate, oil chili. Sweet and sour sauce with coriander horseradish. Production method: half bowl of sweet and sour juice (1 tablespoon cooking wine, light soy sauce, 3 tablespoons sugar, 4 tablespoons vinegar, 5 tablespoons water). ) the right amount of spicy root and coriander.

6. Put the water in the dipping pot of Yijing to bring to the boil, not too much water. After the water is boiled, slowly put in the prepared sauce. Stir while pouring to prevent the pan from sticking until it thickens. Then turn down the heat, stir and add light soy sauce, salt and chicken essence, and finally add chili noodles, cumin powder and garlic.

How to make spicy and spicy spicy base ingredients

The first step is to cut the star anise and cinnamon into small pieces, slice the grass and fruit, cut the incense leaves into small pieces, and cut the citronella into small pieces. In the second step, all spices and pepper are soaked in water until fully soaked, then filter water and set aside. Step 3: prepare 2 wok. Mix in (Douban, scallions, ginger, mash, 25 grams of liquor, garlic, Douchi, rock sugar).

Soup ingredients: put the wok on the wok, cook the vegetable oil until 6 ripe, lower Pixian Douban (chopped first), immediately stir-fry ginger rice and pepper and immediately add fresh soup. Then add human Douchi, fine rock sugar, butter, mash juice, cooking wine, refined salt, pepper, dried pepper, grass fruit and other seasonings. Bring it to a boil and beat off the foam to make a soup.

Add crushed rock sugar until caramel color, add spicy sauce and heat over low heat for about 5-2 hours. Pour the spices into the pot and heat over low heat for 0.5 hours. Add pepper powder and heat for 15 minutes to float out with spicy flavor. Add mash grains and stir evenly. When the water is dry, the heat can be cut off and cooled. After the string of fragrance base is stir-fried, leave it aside for 2-3 days, waiting for the spices to penetrate into each other and taste better.

How to make spicy string of ingredients

1, ⑵ system: using the form of pot: spicy soup = white fresh soup + base + red oil + prickly ash oil + seasoning = 3 ⑶ white fresh soup generally uses less bones and more glutinous rice and Huai yam stewed fresh soup with white color and more fresh taste, fresh soup generally does not add spices; base: mainly highlight the spicy taste and fresh flavor is lighter.

2. The stir-frying process of a string of incense base ingredients. The first step is to cut star anise and cinnamon into small pieces, slice them, cut the grass and fruit into small pieces, cut the incense leaves into small pieces, and cut the citronella into small pieces. In the second step, all spices and pepper are soaked in water until fully soaked, then filter water and set aside. Step 3: prepare 2 wok. Mix in (Douban, scallions, ginger, mash, 25 grams of liquor, garlic, Douchi, rock sugar).

3. What is the secret of Spicy Hot Pot hot pot seasoning recipe? First of all, soaking pepper and spices helps to remove the bitterness of the raw materials; second, the step of dry chili water is very important, so that the dried chili peppers are not hot in the throat and are not easy to paste in the process of stir-frying; finally, keep stirring the base material to prevent the paste pan when stir-frying over low heat.

4. Add crushed rock sugar until caramel color, add spicy sauce and heat over low heat for about 5-2 hours. Pour the spices into the pot and heat over low heat for 0.5 hours. Add pepper powder and heat for 15 minutes to float out with spicy flavor. Add mash grains and stir evenly. When the water is dry, the heat can be cut off and cooled. After the string of fragrance base is stir-fried, leave it aside for 2-3 days, waiting for the spices to penetrate into each other and taste better.

The production method of string material

Prepare the bottom of the cold pot with 1 spring onion, 2 ginger, 3 cloves, 2 star anise, 4 incense leaves, 1 piece of cinnamon, 5 g pepper, 8 dried chili peppers, 1 grass fruit, 6 cardamom, 20 cumin, 200 g hot pot base, 2 tablespoons cooking wine, 2 tablespoons light soy sauce, 15 g sugar, 2000 g broth (clear water + thick soup treasure), 2 salt spoons of chicken essence (monosodium glutamate).

The first step is to cut the star anise and cinnamon into small pieces, slice the grass and fruit, cut the incense leaves into small pieces, and cut the citronella into small pieces. In the second step, all spices and pepper are soaked in water until fully soaked, then filter water and set aside. Step 3: prepare 2 wok. Mix in (Douban, scallions, ginger, mash, 25 grams of liquor, garlic, Douchi, rock sugar).

Material preparation: onion slices 25g, onions 25g, Yuanqian 25g, marinade 5g, seafood sauce 5g, soy sauce 15g, light soy sauce 1 bowl (200g), water 2 bowls (380g), rock sugar about 4g, chicken essence 5g dry pan, preheat a little oil in the pan, add onions, onions and Yuanqian to stir-fry, then add seafood sauce, column sauce, stir-fry for a while.