How to do hot and spicy ah

1, dry chili peppers to the tip, into the boiling water pot to cook about 5 minutes, fishing out of the drainage stranded into the velvet mud, bean paste minced, edamame stranded velvet with yellow wine dilution. Pepper seeded guillotine chopped into pieces.

2, net pot on medium heat, pour life vegetable oil burning hot under the butter boiling, cast into the onion, ginger refining until the oil odorless, and then fished out the fried burnt ginger and onion slag without.

3, until the oil temperature drops to about 40%, under the bean stir-fry to raw flavor, stir-fry about 1.5 hours over a small fire, depending on the water gradually dry, the oil red hot, quickly put edamame, pepper crushed with the stir-fry. Stir-fry until the aroma overflowing, chili slightly turned white, pot of raw materials to spit fish-eye bubbles, pouring people crushed spice residue stirring, stir-frying over a small fire for more than 20 minutes is complete.

4, the fried dried chili Pixian Douban Yongchuan black bean ginger and? spicy hot special spices, garlic, cinnamon, star anise, shanai, yellow wine pepper, white nutmeg, aroma enhancers antioxidants and other seasonings into the bone broth, large fire boil, small fire simmering half an hour, then add salt, monosodium glutamate, sichuan spicy hot soup ingredients are ready.

Method two

1, simmering soup: two pounds of pig bones, washed and smashed; an old duck, washed and gutted. Into the pot, cold water added to submerged (all add enough cold water, do not add cold water halfway).

2, prepare vegetables: vegetables, wash, remove roots, skin; meat should be cut into large, thin slices; luncheon meat, ham sausage, etc., cut thick slices; potatoes, etc., cut thick slices, respectively, on a plate.

3, prepare flavor plate: general preparation of sesame oil, garlic, Kawasaki, soy sauce, vinegar, etc. depending on the respective taste call.

I, spices, if you are making their own fried material, must have enough time, and is slow simmering, which is conducive to the volatilization of spices. If you make a short time, that many of the flavor of the spices are not simmering, so it directly affects the flavor.

Two, in the selection of spices try to choose the quality of a little better, some of the spices are the next year, the surface looks and feels very fresh, the actual are processed. This is a direct impact on the final flavor. So try to pay more attention to the distinction when buying spices.

Three, diligent observation, often to the market to understand the emergence of new spices, spices used in innovative dishes for the catering market, must be done in mind.

Four, the spices should learn to see, smell, taste and other methods to identify, especially their unfamiliar spices. It is also clear that both the same spice quality varies greatly, so be sure to choose quality products when using.

Five, spices have positive and negative effects, "is medicine three poisons" this sentence seems to have some truth. Spices can not put more, because it is medicine. In the use of spices must be flexible to increase or decrease. If in the production of spicy hot spices to add spices so that diners feel fragrant and delicious, but can not say that the dish in the end put what spices, then this is the spice used to the best realm