[How to make Chuan Chuan Xiang delicious]_ making method _ home practice
Chuan Chuan Xiang is a snack that many people are not unfamiliar with. It is also a spicy and delicious snack that people want to stop.
Of course, only delicious skewers will give people such a feeling. If the method of making is not correct, then the taste of skewers will be greatly reduced.
So, how to make Chuan Chuan Xiang is delicious?
Here are three ways to introduce Chuan Chuan Xiang!
First, method one Ingredient preparation: 25 grams of hot pot base material, 500 grams of old soup, 20 grams of rice wine, 25 grams of sugar, 5 grams of MSG, 100 grams of raw soy sauce, 25 grams of pepper, 50 grams of dried chili, a small amount of sesame oil.
Chenpi, star anise, cinnamon, grass fruit, cloves and other parts, 5 slices of ginger, 6 cloves of garlic, 250 grams of butter.
Production steps: 1. Heat the butter in the wok, add 15 grams of peppercorns, 25 grams of dried peppers, ginger and garlic, then stir-fry in the hot pot base and pour in rice wine.
2. Add the rest of the ingredients with the old soup to the wok in a wok, then cook your favorite food and serve it with hot pot flavored dishes.
Second, method two Ingredient preparation: 300 grams of watercress (this is the most important raw material), 200 grams of butter, 100 grams of rapeseed oil, 150 grams of dried red pepper (cut into small pieces of about 2 cm); 50 grams of pepper, white sugar3 large spoons; 150 grams each of dried ginger (sliced) and clove garlic; 250 grams of shallots (two inches and a half long section); 150 grams of spices in a bag (fennel, star anise, shanai etc.); an appropriate amount of salt (depending on the beancurd you purchased) The salinity is determined, because the watercress produced by some manufacturers is too salty); a large spoonful of chicken essence production steps: 1. Heat the vegetable oil in the hot pot, and then add the butter after the vegetable oil is cooked. After the butter is melted (turn off the fire), dry the pepperRemove the oil from the peppercorns and put it aside, wait for use; 2. Put the white sugar in the oil pan over a low heat and fry slowly until the white sugar melts and foams (note that the melted sugar starts to float on the oil and is available.Golden yellow, if it turns dark red or black, stir-fry) Immediately stir fry ginger, shallots, garlic and anise, stir-fry in Xiadu Douban; 3, open fire, pour bone soup, add salt(Serve with the saltiness of the soup, which is slightly more important than the usual cooking flavor) and chicken essence, put the dried peppers in oil after the soup is opened和Pepper turn a small fire slow boil for 10 minutes, you can according to their own preferences dishes of hot food.
According to this ratio, you can fry more base material. When the taste is not enough, you can add the soup to the soup.Soup: Two pounds of pork bones, washed and broken; one old duck, washed, and removed the internal organs.
Put it in the pot and add cold water to submersion (add enough cold water, do not add cold water halfway).
2. Preparing vegetables: Wash the vegetables, remove the roots and skins; cut large slices and thin slices of meat; slice thick slices of luncheon meat, ham sausage, etc .;
3, prepared dishes: generally prepared sesame oil, garlic, Kawasaki, soy sauce, vinegar, etc. according to their own taste.