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酸辣粉的底汤熬制方法!

来源:http://www.sdmaji.com/ 日期:2019-05-30 发布人:admin
酸辣粉的口感在很大程度上受到底汤的影响,下面山东马记酸辣粉加盟为大家总结一下酸辣粉底汤熬制的方法,希望大家喜欢!
The taste of hot and sour powder is largely affected by the soup of the end. Next, Shandong horse remember sour and hot powder to join us to summarize the method of boiling hot and sour soup. Hope you like it!
1、鸡架、筒子骨过水方法:
1. Water-passing method of chicken frame and tube bone:
烧少量的水(能盖住鸡架的水就差不多了,以免浪费)并加入少量料酒、姜片、小葱,水开后加入鸡架、筒子骨1-2分钟后捞出立即用清水洗净。(过水的目的是去腥去血污)。
Boil a small amount of water (the water that can cover the chicken shelf is almost enough to avoid waste) and add a small amount of cooking wine, ginger slices, shallots, water boiled, add chicken shelves, tubular bones 1-2 minutes later, remove and immediately rinse with clean water. The purpose of crossing the water is to remove the bloodstains and fishes.
2、煲制底汤:
2. Boiling soup:
锅内加入清水10斤,大火烧开(这时用筷子量一下水位,在筷子上做一个记号,待会要用),再相应加入姜片(或拍破)30克,小葱打结20克,白胡椒粉2克,料酒3克,加入鸡架和筒子骨2斤(混合)左右,大火烧十分钟再改小火熬制1.5小时左右把鸡架筒子骨捞出(放入冰箱还可以再使用一次),再加入底料香料包(参照上面原材料准备栏目的底汤香料包配方),煲至20至30分钟后即可,香料包捞出后留到做肉末汤时候再使用。
Add 10 kilograms of clear water into the pot and boil over high heat (then measure the water level with chopsticks, make a mark on the chopsticks and use it later), then add 30 grams of ginger slices (or patted) accordingly, 20 grams of scallion knots, 2 grams of white pepper powder, 3 grams of cooking wine, add about 2 kilograms of chicken shelves and tubular bones (mixed), and cook over high heat for 10 minutes and then change the small fire to boil for about 1.5 hours to pull out the chicken shelves tubular bones (release). It can also be used once in the refrigerator, and then add the base spice package (refer to the formula of the base soup spice package in the raw material preparation column above), cook for 20 to 30 minutes, then remove the spice package and leave it for use when making the meat soup.
山东马记酸辣粉加盟
3、辣椒油的制作:
3. Production of chili oil:
辣椒油原料选择:辣椒油主要用来调色与调味的,油跟辣椒粉的比例是4:1,辣椒粉2.5两【选用特辣辣椒粉(俗称:印度辣椒王)和不是很辣的辣椒粉各一半搅均放入容器里备用】,如果想辣椒油提香,可以采用贵州红圆椒。
Choice of chili oil raw material: chili oil is mainly used for color and seasoning, the ratio of oil to chili powder is 4:1, and chili powder is 2.5. [Choose chili powder (commonly known as Indian chili king) and not very hot chili powder half stirred into the container for reserve]. If you want chili oil to flavor, you can use Guizhou red pepper.
制作辣椒油过程:把食用油1斤放入锅内,开水待油烧至五成热时改小火,放入姜片25克、大葱条25克、香菜25克用小火炸,炸至暗红色时捞出丢掉,油温在7成熟时用大料炸(大料比例上述前面有描述),小火炸5分钟左右即可捞出大料丢掉,关火,放入少许紫草调色(颜色深浅学员们自己把握,一点点的加),油成深红色捞出丢掉,再开火将油烧到要冒烟的状态时,然后把油烧到事先准备好的辣椒粉里。辣椒粉充分搅均后备用。辣红油每次可以做多点用量,密封放冰箱里不进生水保存好几个月都不会坏。
The process of making chili oil: put 1 jin of edible oil into the pot, change the small fire when boiling water is heated to 50%, fry ginger slices 25g, scallion slices 25g and coriander 25g in small fire, fry them until dark red, and then throw them out. When the oil temperature is 7 mature, fry them with large material (described above), fry them in small fire for about 5 minutes, then throw them out, turn off the fire and put in a little purple grass to tone the color. (The color of the students themselves grasp, add a little bit), oil into deep red fishing throw out, and then fire the oil to smoke state, and then burn the oil into the prepared chili powder. Stir the chili powder thoroughly and set aside. Hot red oil can be used in many doses at a time. It will not be damaged if it is sealed and stored in refrigerator without raw water for several months.
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