Traditional Culture Encyclopedia - Traditional virtues - How to make Henan hot spicy dip

How to make Henan hot spicy dip

1, base soup ingredients:

(1) 200g of vegetable oil, 20g of lard 100g, 30g of bean paste, 30g of pickled ginger slices, 40g of pickled peppers, 50g of garlic10 petals, 50g of ginger, 0g of pepper15g, 25g of sugar and refined salt/kloc. Add 500g chicken soup or duck soup.

(2) Put the wok on fire, heat the vegetable oil, soak ginger slices, pickled peppers, bean paste powder and ginger (crushed) for a few times, drain the remaining oil, stir-fry lard, garlic cloves and pepper for a few times, pour chicken soup or duck soup, cook for 10 minute, and add sugar, salt, monosodium glutamate and pepper. 40 grams of pickled pepper, garlic cloves 10, 50 grams of ginger, pepper 15 grams, 25 grams of sugar, salt 10 grams, 5 grams of monosodium glutamate and 3 grams of pepper noodles. Add 500g chicken soup or duck soup.

(3) Put the wok on fire, heat the vegetable oil, soak ginger slices, pickled peppers, bean paste powder and ginger (crushed) for a few times, drain the remaining oil, add lard, garlic cloves and pepper for a few more times, pour chicken soup or duck soup, cook for 10 minute, and add sugar, salt, monosodium glutamate and pepper.

2. Main course:

(1) Meat dishes: 50g of rabbit loin, 50g of beef omasum, 50g of eel, 50g of pig throat, 50g of lunch meat and 30g of duck intestines.

(2) Vegetarian dishes: 80g of lotus root slices, 80g of lettuce, 50g of wax gourd, 50g of fragrant bacteria, 50g of dried bean curd, 80g of Chinese cabbage, 50g of cauliflower and 80g of green vegetable head.

(3) Seasoning: butter 250g, vegetable oil 100g, Pixian bean curd 150g, Yongchuan lobster sauce 50g, rock sugar 10g, pepper 5g, pepper 2g, dried pepper 30g, fermented glutinous rice juice 20g, Shaoxing wine 20g and ginger rice 65433.

3. Production process:

(1) brine production. Put the pot on the fire. When the vegetable oil is boiled to 6%, add Pixian bean paste (diluted first) _ crisp, quickly add ginger rice and pepper, and then immediately add fresh soup. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.

(2) Prepare the main ingredients. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Wear the vegetables into a string of about 30 to 40 grams with washed bamboo sticks.

(3) ironing. Put the brine pan on the fire to keep it boiling. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat of different dishes.

(4) dip in food. Put the cooked vegetables in one dish, add Chili noodles and fried salt, and dip them in Chili and salt according to your own taste. Whether you dip it or not depends more or less on you.