Instant noodles recipe daquan

Instant noodle seasoning formula braised beef% spicy beef% fried sauce beef (kg)

Palm oil 68 63 6

Water \ \ 20

Butter 5 5 6

Salt 4 5 9

Monosodium glutamate 2 2 4

Sugar 1.5 1.5 7.5

I+G 0.25 0.25 \\

Angel yeast extract LB05 3.0 3.0 4.0

Bean paste 2.5 2.0 \\

Sweet noodle sauce \ \ \ 25

Ketchup \ \ \17

Soy sauce 0.5 0.5 6

Beef granules 2 2 (beef) 22

Beef essence 0.5 0.5 0.5

Cooking wine 2.5 2.5 0.7

Pepper 0.5 0.5 0.25

Zanthoxylum bungeanum 0.25 0.5 0.25

Pepper 1.0 3.5 0.25

Chili red 0. 1 0. 1 \\

Garlic 2.0 2.0 2.0

Ginger 0.5 1.5

Onion 1.0 \ \ \

Onion 0.5 0.5 1.0

Cinnamon powder 0.5 0.5 2.0

Octagonal 0.05 \ \

Star anise powder \ \ \ 0.25

Fennel 1.5 2.0 \\

Fennel 1.0 1.0 \

Nutmeg \ \ \ 0.05

Lilac \\ 0.5 0.05

Cumin 0.25 \ \

Preservative \ \ \ 0.03

0.025 0.03 antioxidant \ \

Total 100 100 100

Mushroom chicken sauce

Palm oil 40 40

Lard \\ 20

Shorten by 50 \

Chicken oil 20 10

Chicken powder \\ 3

Roasted mushroom powder 3 3

Mushroom slices 6 \

Salt 16 5

Sugar 5 2. 1

Monosodium glutamate 10 5

Chicken cream 16 \\

Sesame paste \\ 2

Ginger 5.5 0.5

Garlic 6 1.0

Onion powder 2 4.5

Cooking wine 0.5 1.0

Vinegar 0.5 0.5

I+G 0.5 0.5

White pepper 0.4 \\

Yeast extract LB05 3.6 2.5

Water 19.5 \\

Turmeric powder 0.5 \\

0.02-0.02 of antioxidant

Ingredients of braised pork:

Pig leg with skin

Production method:

1. Scrape the pork leg clean, cut it into pieces about 10 cm square, put it in a boiling water pot, take it out after about 20 minutes, and evenly spread the fermented juice (5g) on the skin while it is hot.

2. Put the wok on the fire, pour in peanut oil, heat it, add the pork wrapped in wine, take it out after the skin is fried, let it cool, and cut it into chunks about 8 cm long and 0.6 cm thick.

3. Put 75g of fragrant grain, Shaoxing wine and clear water into the same bowl, stir into paste, filter off the residue, add white sugar, refined salt and monosodium glutamate, mix together to make rotten juice, and soak the meat slices for 10 minute.

4. Put the sliced meat skin down, put it neatly in a bowl, pour in the rotten juice of the soaked meat, steam it in a steamer until it is crisp, take it out and turn it over in a flat basin.

note:

1. Boil the pork leg with white water until it is half cooked. While it is hot, smear the fermented wine on the skin, and immediately fry it in the pot to make the skin golden, crisp and thick.

2. Steam over high fire for about 2.5 hours, crisp and rotten.

Flavor characteristics:

The cooking inside the buckle follows the notice in the accompanying food list that' those with too strong flavor can only use different combinations alone'. The production method is very unique. Pork chops are replaced with pork hind legs, and soy sauce is replaced with fermented juice. Little fat and thin, brown color, crispy meat, not greasy at the entrance. Worse. Sweet, salty and sweet.