Authentic Sichuan spicy brochette recipe

Authentic Sichuan spicy brochette recipe

Authentic Sichuan spicy kebab formula, mala Tang is popular all over the country, especially in Chengdu, all over the streets. It has the characteristics of Bashu cuisine: hemp, spicy, fresh and fragrant, hemp is the hemp of pepper, spicy is the spicy of pepper, fresh is all kinds of fresh vegetables, and fragrance is the delicious food condensed together. The following is about the sharing of authentic Sichuan spicy kebab formula.

Authentic Sichuan spicy kebab formula 1 first step red oil method:

1. Take 25g of star anise, fragrant leaves and tsaoko respectively, 20g of licorice and long pepper respectively, 50g of cinnamon100g, 50g of fennel and nutmeg respectively, 30g of gardenia and dried tangerine peel, mix them, blanch them in boiling water, take them out, wrap them and hang them dry.

2. Take 7.5 kg-10 kg of the best dried Erjing pepper, put it in a hot frying pan, stir-fry until the skin is burnt, and take it out and chop it into coarse pepper noodles.

3. Pour the Chili noodles into the pot, add 1kg dried Erjing pepper and mix in the spices.

4. Put 25 kilograms of rapeseed oil into the pot, heat it to the boiling point with high fire, turn off the fire and cool it to 60% to 70% heat, then pour the oil into the pepper noodles. At this time, be sure to add high-alcohol liquor (about 1.5 kg liquor) while pouring the oil, stir well, and then sprinkle with appropriate amount of white sesame seeds.

Step 2: Boil soup:

1. Take 3 kg of old hen, 7.5 kg of pig bones and 5 kg of cow bones, rinse them with clear water to remove the blood, take them out and blanch them.

2. Put 500g salad oil in the pot. When heated to 50%, add 500g of beaten ginger and onion, 0g of codonopsis pilosula100g, stir-fry with low fire, pour into a stainless steel barrel, pour in 40kg of water, add the raw materials, boil with high fire, simmer for 5h, and filter until the soup is thick.

The third step is to prepare red soup:

Put 15g refined salt, 10g monosodium glutamate and 10g chicken powder into a container, add 5g privately ground pepper powder, pour in the pre-cooked 150g red oil, pour in 2000g hot soup, put the cooked ingredients into the container, and pour in sesame oil, coriander powder and fried white.

Authentic Sichuan spicy kebab formula 2 1, soup: 2 kg of pig bones, washed and mashed; An old duck washed and eviscerated. Add cold water to the pot until it is swallowed (everything is filled with cold water, never add cold water halfway).

2. Prepare vegetables: clean vegetables, remove roots and peel them; Meat food should be cut into large pieces and pieces; Slice canned lunch meat, sausages, etc. ; Slice the potatoes and put them on separate plates.

3. Seasoning dishes: sesame oil, minced garlic, Chuanqi, soy sauce, vinegar, etc. Usually prepared in advance according to taste.

FREQUENTLY ASKED QUESTIONS

1, hot pot string evolved from hot pot, but the eating method is quite different. Hot pot must be operated by itself, and the hot pot skewers are cooked by professional masters and put into bowls for consumers to smear, thus ensuring the taste and quality of hot pot skewers.

2, eat hot pot skewers must be accompanied by a cup of tea, strengthen the spleen and appetizer to help digestion, relieve oil and greasy, change the taste, and relieve the spicy feeling. Tea is green tea.

Prepare food in advance

20 kg of yellow paste; 5 Jin of oil; Chengdu Pixian sauce 4 kg; (referring to persimmon pepper) 2.5 kg of persimmon pepper; 2 kg of pepper; Old rock sugar 2 Liang; Ginger 1 kg; Onion 0.5 kg; Star anise 0. 1 kg; 0.5 Liang of licorice; Sannai 0.5 Liang; Star anise 1 2; Alpinia officinarum 1 beam; 20 grams of glutinous rice; Grass buckle 0.8 Liang; 0.5 Liang of fragrant fruit; Wind ginger 0.5 Liang; Lithospermum 0.7 Liang; Lilac flower 0.3 Liang; Gardenia 0.5 Liang; Amomum villosum 0.6 Liang; 2 bottles of error; Douchi 1 bag100g; Pepper is 0.5 Liang.

manufacturing process

65438+ ginger and garlic slices for later use; Soaking Radix Arnebiae, and cutting into small pieces; Soak all kinds of spices in cold water for later use;

When the two oils are evenly mixed and burned to 80% heat, the bottom is left when it is reduced to 40% heat; Chop fermented soybean, and mix Pixian bean paste, Chili sauce and fermented soybean evenly to make hot sauce.

2. When the oil in the clean pot is heated to 40%, add the soaked Arnebia euchroma and stir well, without picking it up. Stir-fry the ginger and garlic pieces, add the old rock sugar and cook until it is stiff, add the spicy sauce and heat it with low fire/kloc-0.5 ~ 2 hours, add the spice and heat it again for 0.5 hours, add the pepper powder and heat it for/kloc-0.5 minutes, push it evenly when the hemp smell comes out, and the water will leave as soon as possible.

(1) Raw materials: According to the raw material standard for putting bamboo sticks, it is also forbidden to put bamboo sticks, such as vermicelli, sweet potato vermicelli, wide vermicelli and dried kelp.

⑵ Production method: choose pot mixing method.

Authentic Sichuan spicy kebab formula 3 ingredients:

Secret spices (Kaempferia Kaempferia 15g, Illicium verum 20g, Cinnamomum cassia 15g, Amomum tsaoko 10g, fragrant leaves 8g and clove 3g), 50g of dried chili, 50g of Pixian watercress, 30g of ginger, 45g of garlic, 50g of butter and 65438 of rapeseed oil.

Production method:

(1) If you want to know more about the secret recipe of authentic specialty snacks, please pay attention to the official authentic specialty snack recipe of WeChat. There are more authentic specialty snack formulas to learn! Boil dried capsicum in a boiling water pot for 5 minutes, pour it into the pot and soak it for 30 minutes, drain the water and chop it up for later use; Chop spices, and cut ginger and garlic into 0.3 cm dices; Rapeseed oil is refined.

(2) Put the butter and rapeseed oil into a clean pot and put it on a small fire. When the heat reaches 50%, add Chili sauce and stir-fry for 5 minutes until the oil turns red, stir-fry Pixian watercress for 10 minute, add spices and ginger garlic, stir-fry for 20 minutes, add fermented grains and stir-fry for 3 minutes, and then take out the pot and put it into the pot, which is the bottom material of hot pot.

(3) Put the chafing dish bottom material into a chafing dish basin, add fresh soup, and add salt, chicken essence, pepper, cooking wine and scallion to serve. After boiling, all kinds of raw materials can be burned.

Key:

Don't use large fire when frying, always use small fire, so as to blend the flavors of various spices. Butter must be cooked with ginger and onion first to get rid of the smell of butter.

Authentic hot spicy dip formula

The following are the proportion and operation flow of twelve kinds of aniseed:

According to the order of classification, it is divided into:

Vegetable skewers-preparing fennel-frying fennel-cooking soup-seasoning soup-blanching vegetables-filling bowls.

1. Boilable vegetables: (According to local vegetable varieties, there can be about 40 kinds)

Vegetarian dishes:

Green vegetables, cabbage, cauliflower, coriander, lettuce, day lily, spinach, mung bean sprouts, bean sprouts, tofu, dried bean curd, bean curd skin, bean curd mushroom, loofah, cucumber kelp, lotus root slices, wax gourd slices, potato chips, oily bean curd, ham sausage, carrots, fried dough sticks, rice cakes, duck blood vermicelli, etc. (When buying vermicelli, you must buy better vermicelli, which is not easy to cook; Because when eating mala Tang, basically everyone will order a vermicelli. If the quality of vermicelli is not good, it will affect the overall taste. )

Meat dishes:

Beef, bacon, duck intestines, fried pigskin, beef venetian blinds, various balls, 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:

Mainly prepare aniseed: (Provide the "market price" of each aniseed for reference only)

When I used to do it, I didn't need to weigh the bottom material with a standard electronic scale every time, but I just used my own hands to estimate it (the proportion of ingredients should not be too different, which basically won't affect the taste). Because my hands are slightly larger than those of normal men, I will provide you with the approximate proportion of my hands for your reference.

(explanation: ① the full handle of one hand: that is, the amount that the right hand completely grasps; (2) More than one and a half hands, that is, more than one and a half right hands (about one and a half less than the dose in item (1)); ③ Count by number: just count by number)

Hundred mouths (25 yuan/kg; Dosage: more than half of one hand);

Fragrant sand (6 yuan/kg; Dosage: more than half a hand) Cinnamon (8 yuan/kg; Dosage: break into small pieces, more than 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);

Zanthoxylum bungeanum (25 yuan/kg;

Dosage: more than one hand with a full handle, which is the key to mala Tang "hemp". If you can eat hemp, increase it on the basis of this dose, otherwise it will be reduced. ) Pepper: (Dosage: If you have a full handful, add more if you want to be spicy, and add less if you don't want to be too spicy. In mala Tang, this ingredient is the key to "spicy" and you can eat "spicy".

Note: ① Because I used to mix ingredients for three days at a time; The above formula is my dosage for three days, but before frying, we must separate the dosage for three days, that is, only one third of the dosage can be fried at a time. Of course, if you are not used to mixing ingredients for three days, you can only mix the dosage for one day at a time, that is, the dosage of each ingredient should be divided by three, which is the dosage for one day. This is very important.

② The dosage of Amomum tsaoko, fragrant sand and clove must be in accordance with the dosage when I tried to make it, and must not be increased. If you add too much, it will easily cause bitter soup and strange taste.

Accessories for cooking (mainly cooking, oil is heated and put into oil to play the role of frying incense).

Ginger (about 0.3 kg, sliced); Garlic (whole 2 pieces, cut in half with a knife, not too small); Shandong green onions (2, cut into 3-inch long sections)

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 make it, it is ok to add more fresh things. The more you add, the fresher it is (such as beef bones and chicken racks).

Accessories in soup:

Hot pot bottom material (Chongqing Sanwu brand, with 1 bag150g); Xixian bean paste (200g, using bottled Sichuan Pixian bean paste; Just buy a bag when you try it out)

Material production process:

First, divide the consumption of the previous three days into three points on average; Because the dosage used to be three days, now we can only fry the ingredients for one day. If you only mix the ingredients for one day, you don't need to divide them.

Put the wok on high fire, add 400g butter to boil, and then add 300g salad oil. When it is 70% to 80% hot, add 2.2% auxiliary materials and stir-fry until the fragrance is overflowing.

Add 2. 1 aniseed and stir-fry over high heat. (Cooking is actually nothing. Basically, the process of cooking at home is the same, just don't stir-fry aniseed. )

Soup boiling process

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 after boiling, and then add auxiliary materials and stir-fry aniseed to the soup of 2.4, and cook it over low heat for about half an hour.

Use a mesh colander to separate the cooked soup from the aniseed, put it in another bucket (this material is the soup used for cooking later and added to the soup in the bowl), and add water to the bucket filled with aniseed, so that you can cook about three buckets of soup repeatedly.

The second and third pots of soup are boiled with medium and small fire, and then simmered for about 20 minutes.

Skim off the layer of spicy oil on the cooked soup with a spoon and put it in another small bucket for later use.

Attention; Because this spicy oil is fragrant, hemp and spicy, if it is put directly in the soup, it is unbearable for friends who can't eat spicy food. Of course, if you can eat spicy food, mala Tang Tang Can is directly added to the bowl according to the taste and then put into the bowl, or it can be scalded to the end, and the soup has no taste. You can also add a little of this spicy oil.

Preparation of ironing materials:

After the three barrels of soup are cooked, mix the three barrels of soup (because the aniseed in the first pot of soup tastes heavier and the taste in the third pot is lighter; The purpose of mixing is to make it taste more even)

If you want to know more about the secret recipe of authentic specialty snacks, please pay attention to the technical formula of WeChat authentic specialty snacks. There are more authentic specialty snack recipes to learn! After the soup is mixed, according to personal taste, add a proper amount of salt to the soup, and then add monosodium glutamate, chicken essence and soup king (soup king chooses the kind with ribs flavor)

Note: don't put more monosodium glutamate when cooking soup, it will be bitter; Chicken essence and soup must be added in large quantities, which is equivalent to more than 5 times of our daily consumption;

Of course, some friends don't like to add glutinous rice chicken essence and soup king directly to the soup bucket. You can also add these seasonings directly to the bowl, but the salt is added directly to the soup bucket. If you don't add it directly to the soup bucket, the cooked food will have no taste.