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. Water-passing method of chicken frame and tube bone:
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. Boiling soup:
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.
3. Production of chili oil:
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.
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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