How to make delicious authentic cold skewers at home

Cold skewers are local traditional snacks in Bashu and Sichuan. Vegetarian dishes are strung together with bamboo sticks and soaked in special soup, which can be eaten while eating. Because it is boiled and boiled cold, it is different from hot pot hot skewers, so it is named cold skewers.

Cold rope making process

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0 1

Soup boiling technology (used to adjust the bottom soup)

Raw materials:

Chicken skeleton 1 kg, duck skeleton 1 kg, pig bone 2 kg, ginger 30 g, pepper 10 g, pepper 5 g.

Production process:

1, pork bone, chicken rack and duck rack are put into a pot, boiled and drained for later use.

2. Put 10 kg of water in the pot (the water should be added at one time) and put it into the size of the soaked pig.

Bone, chicken rack, duck rack, add ginger slices, pepper and pepper, bring to a boil and turn to low heat.

About two hours. Keep the original flavor without adding water (if you must add it)

The water should be heated to boiling water, and scum should be removed when cooking. Boiled stock, skim off the oil slick.

Use it warm, or boil it before using it (melt the seasoning when mixing soup).

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02

Make red oil

Raw materials:

2,000 grams of rapeseed oil, cinnamon10g, 3 pieces of Amomum villosum, 3 cloves of clove, 0/0g of cardamom/kloc-0, 30g of fennel, 8 pieces of Senecio scandens15g, 2 pieces of Amomum tsao-ko, 5 grams of star anise15g, and 500g of Chili powder.

Production process:

Heat the rapeseed oil pot, add onion, ginger and garlic, stir-fry until dry, and pour the oil into the pot prepared in advance.

note:

Spices and Chili noodles have been put into the pot, covered with the pot cover, or wrapped with plastic wrap after cooling, left standing for 24-48 hours to further dissolve the spicy, red and aroma of spices in the oil, and finally filtered with a sieve.

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Make rattan pepper oil

Raw materials:

Cooking oil 1000g, green pepper 200g, fragrant leaves 20g, star anise 20g, ginger 50g, onion 100g, celery 50g and onion 50g.

Production process:

Pour the cooking oil into the pot, add ginger slices, onion slices, celery and onion when it is heated to 70% heat, fry until it becomes discolored and fragrant, then turn off the fire, let it stand for 1 hour, and take out the residue. When cooling to 30% heat, add star anise and stir-fry for about 1 min, add green pepper (washed, drained, mashed and broken in a container), stir-fry until it turns yellow, and turn off the heat. Then pour it into a container, seal it for 24 hours, remove the slag and leave the oil in the glass bottle alone.

Note: Rattan pepper is generally fresh and frozen now.

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Blending of cold string soup

(1) Spicy taste of red oil

Production process:

1. Pour about1000g of broth into a large bowl.

2. Add fragrant chicken powder 15g, fresh fragrant powder 10g, sparerib 20g, Jiang Mo 20g, mashed garlic 20g, sesame sauce 5g, peanut butter 10g, seafood sauce 5g, oyster sauce 5g, soy sauce 10g and sugar 65438 to the soup.

3. Add 200 grams of homemade red oil, 30 grams of pepper and chopped green onion, and appropriate amount of salt.

Note: (The tastes vary from place to place. After mixing, you can taste the salty and spicy degree, and you can make soup as needed. ) After the soup is mixed, you can put the scalded skewers in and soak them.

(2) The taste of rattan pepper

Production process:

1. Pour about1000g of broth into a large bowl.

2. Add fresh fragrant powder 10g, ribs flavored king 10g, spicy chicken powder 10g, pepper chicken sauce 5g, Jiang Mo 30g, garlic paste 30g, monosodium glutamate 5g, chicken essence 15g, salt and sugar, and stir while adding.

3. Add 50 grams of rattan pepper oil, 50 grams of green and red millet pepper rings and 30 grams of chopped green onion to the broth.

Note: (The taste varies from place to place, and the degree of salty and light hemp can be adjusted. You can taste the soup and make it up according to your taste. ) After the soup is mixed, you can put the scalded skewers in and soak them.

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Cold string collocation skills

(A) cold pot kebabs and vegetable kebabs cutting method

Pork crisp bone (first marinated into diced pork)

Chicken gizzards (pickled first, then cut into 3mm thick)

Chicken heart (pickled first and then cut into 3mm thick)

Chicken feet (bittern first, knife half string)

Chicken wings (one wear 1 string)

Tripe (pickled first and then cut into 3mm thick)

Beef (salted first and then cut into 3mm thick)

Yellow throat (cut into 4 cm long water droplets until cooked)

Pig ears (pickled first and then cut into 3mm thick for stringing)

Shrimp with a knife (directly string the live shrimps, blanch them with boiling water, and drive them back, one string 1).

note:

1. Before pickling chicken gizzards and chicken hearts, you can put some salt and Jiang Mo, rub them to remove the fishy smell, rinse them, and then blanch them like other ingredients to remove the fishy smell.

2. Slice beef, wash it with clear water, add light soy sauce, baking soda and cornmeal (beef 1 kg, add light soy sauce 10g, baking soda 10g, cornmeal 15g, salt and water, mix well), marinate for about half an hour, and string.

(The spicy hot and meat hot skewers in the market are both suitable for "cold pot skewers")

(2), cold pot string vegetables by cutting string method.

Lotus root slices, potato slices, lettuce slices and black fungus (2-3 slices per string)

Cowpea, green bean (5 cm long)

Bean curd skin (5 cm long and 2 cm wide)

Kelp (blanched and cut into pieces, each string 1 piece)

Lentinus edodes (Lentinus edodes is cut into strings 3-4 times according to its size).

Cucumber (can be cut into 5 cm long strips)

note:

Potato chips and lotus root slices are easy to discolor and oxidize. After cutting, it is recommended to soak in water, including fungus and kelp.

(both mala Tang and hot skewers in the market are suitable for' cold pot skewers')

Note: skewered ingredients need to be processed before they can be soaked in seasoning soup.