1.The Role of Seasoning
1.1. Yeast Flavor: (chicken flavor) enhances aroma, freshness, crispness, expansion, more astringent
1.2. Ethyl Malt Powder: solid aroma, flavor enhancement, sweetness, more bitterness
1.3. Chicken Flavor: (both in bag and bucket) to enhance the umami taste. (Be careful to put less, more will be sour)
1.4. Beef Flavor: (bag and barrel) to enhance flavor. (Be careful to put less, more will be sour)
1.5. Chicken Powder: (bucket) is better than ordinary chicken essence, 20 times the freshness of ordinary chicken essence
1.6. Curry Powder: Mainly play the role of flavoring and seasoning
1.7. Sand Ginger Powder: relieve fishy smell and remove peculiar smell
1.8. Chives Powder: this green additive can increase fragrance
1.9. Cumin Powder: enhance the flavor and flavor, pay attention to the preservation
1.10. Custard Powder (bags, buckets): for sweet food, it can increase color and flavor
1.11. Crispy Fried Powder: crispy
1.12. Food Powder: destroy the tissue structure of the meat, extend the preservation time, and use more meat products with tight meat quality
1.13. Bread Crumbs: the effect of fragrant and crispy
1.14. Baking Powder: can be used for fermentation
1.15. Grass fruit, fragrant fruit, star anise, cinnamon, bay leaf, amomum, white button, vanilla, comfrey, nutmeg, ginger, etc., all spices (aniseed)
2. Dry Seasoning
Stir-fry the chili and Chinese prickly ash until fragrant, beat them into fine pieces, and set aside.
Use the ratio of 1 catty, MSG 0.25 tael, paste pepper powder 0.25 tael, Shisanxiang 0.25 tael, cumin powder 0.25 tael, and a little salt and mix well.
You can also add a little sesame powder, sand ginger powder, white sugar.
3. Spicy Recipe
3.1. Seasoning: 50 grams of minced garlic, 50 grams of ground ginger, 20 grams of light soy sauce, 12 grams of salt, 30 grams of pepper oil, 50 grams of chili noodles, 30 grams of pepper noodles, 30 grams of thirteen spices, 20 grams of monosodium glutamate, 40 grams of chicken essence, white sugar 20 grams, 20 grams of vinegar, 30 grams of cumin powder, 50 grams of chopped green onions, sesame oil, an appropriate amount of cooked sesame seeds, 80 grams of red oil, fresh soup or appropriate amount of cold water.
3.2. Preparation Method: mix well with minced garlic, minced ginger, chili noodles, light soy sauce, salt, pepper oil, chili noodles, pepper noodles, thirteen spices, monosodium glutamate, chicken essence, sugar, vinegar, cumin powder, sesame oil, and fresh soup. Add appropriate amount of red oil, sprinkle with cooked sesame seeds, and chopped green onions.
4. The Practice of Fish Flavour
4.1. Seasoning: 40 g pickled pepper, 50 g minced garlic, 50 g minced ginger, 80 g minced green onion, 20 g light soy sauce, 10 g salt, 10 g monosodium glutamate, 20 g chicken essence, 60 g balsamic vinegar, 50 g sugar, spicy noodles 20 grams, take less sesame oil, 80 grams of red oil, fresh soup or cold water.
4.2. Method: chop 40 grams of pickled peppers, put them in a pot and fry them until fragrant, put them on the plate, and pour in minced garlic, minced ginger, minced green onions, light soy sauce, salt, monosodium glutamate, chicken essence, balsamic vinegar, sugar, and sesame seeds after cooling. After mixing the spicy noodles, sesame oil, and fresh soup, sprinkle with cooked sesame seeds and serve.
5. How to Make Garlic Flavor
5.1. Seasoning: 60 grams of garlic, 10 grams of monosodium glutamate, 20 grams of chicken essence, 20 grams of light soy sauce, 10 grams of salt, 20 grams of sugar, 50 grams of red oil, 30 grams of chopped green onion, 20 grams of sesame seeds, fresh soup or cold water.
5.2. Method: Mix garlic, monosodium glutamate, chicken essence, light soy sauce, salt, sugar with fresh soup or cold boiled water, add red oil, and then sprinkle with chopped green onion and cooked sesame.
6. The Practice of Red Oil Flavor
6.1. Seasoning: 90 grams of red oil, 12 grams of refined salt, 20 grams of light soy sauce, 20 grams of monosodium glutamate, 20 grams of sugar, 10 grams of sesame oil, an appropriate amount of cooked sesame, 30 grams of green onion, and a little fresh soup.
6.2. Method: Add salt, light soy sauce, MSG, sugar, sesame oil, and cold water in a bowl of red oil, mix well, and then sprinkle with chopped green onion and cooked sesame seeds.
7. How to Make Sesame Sauce
7.1. Seasoning: 6 grams of refined salt, 12 grams of monosodium glutamate, 10 grams of chicken essence, 50 grams of sesame paste, 16 grams of light soy sauce, 16 grams of sesame oil, 30 grams of minced ginger, 30 grams of chopped green onion, 14 grams of sugar, fresh soup or cold water.
7.2. Method: Disperse the sesame paste with cold boiled water, add the above seasonings and mix well.
8. Salt and Pepper Method
8.1. Seasoning: 50 grams of pepper, 20 grams of refined salt.
8.2. Method: Put the pepper and salt into a pot and fry until fragrant, and then grind into fines after cooling.
9. The Practice of Scallion Oil Flavor
9.1. Seasoning: 50 grams of chives, 6 grams of salt, 15 grams of monosodium glutamate, 10 grams of chicken essence, 10 grams of sesame oil, 20 grams of salad oil.
9.2. Method: Put 50 grams of salad oil in the pot, heat, and add 60 grams of chives and sauté until fragrant. Put 6 grams of salt, 10 grams of monosodium glutamate, 10 grams of chicken essence, 20 grams of sesame oil in a bowl, mix well with cold boiled water and serve.
10. How to Make Red Oil (Chili Oil)
10.1. Seasoning: 500 grams of coarse chili noodles, 5 catties of salad oil, 5 grams of star anise, 5 grams of cinnamon, 5 grams of bay leaves, 2 pieces of fragrant fruit, 2 pieces of grass fruit, 6 grams of white button, 6 grams of Amomum, 6 grams of small abalone, 6 grams of comfrey, 10 grams of ginger, 10 grams of green onions.
10.2. Method: thick chili noodles, salad oil, star anise, cinnamon bark, bay leaf, fragrant fruit, grass fruit, white button, Amomum villosum, small abutilon, comfrey, ginger, green onion and put them in a pot together, and burn 5 kg of oil to 150 Pour it into a basin and mix well when it reaches the temperature, soak it overnight.
11. How to Make Spice Water
11.1. Ingredients: star anise 14g, clove 2g, sannai 5g, licorice 3g, grass fruit 8g, fragrant fruit 10g, white button 10g, bay leaf 10g, amomum 10g, angelica 2g, cinnamon 10g, 14 grams of dried tangerine peel, 14 grams of abutilon, 10 grams of nutmeg, 10 grams of comfrey mixed together, 12 grams of perilla, 10 grams of dried pine, 9 grams of Danggui, 6 grams of Codonopsis, 50 grams of refined salt, 20 grams of chicken essence, 20 grams of monosodium glutamate, 250 grams of cooking wine, 50 grams of ginger, 50 grams of green onions, 20 grams of rock sugar, half a hen, half a female duck, and 3 catties of large pig bones.
11.2. Practice:
- Put the big bones, hens, and old female ducks in the pot and add water, then add green onions, ginger, and cooking wine to remove blood water for later use.
- Wrap the above spices with emery cloth, put them in boiling water and cook for 15 minutes, remove them for later use.
- Put 30 kilograms of water in the pot, add big bones, hens, and old mother ducks to a boil, then turn the heat to a low heat to boil milky white, and then remove the chickens, ducks, and bones.
- Put the ingredients bag, salt, monosodium glutamate, rock sugar, chicken essence, cooking wine, ginger, green onions, whole chili pepper, and Chinese pepper in the soup and boil for two to three hours.
12. The Production of Simple Spice Water
12.1. Seasoning: cardamom, sand seed, cinnamon, star anise, grass cinnamon, cassia twig, paeonol, cinnamon, pepper each 1 g, clove, galangal, dried ginger each 2.5 g, cumin 2 g, tangerine peel, wolfberry, angelica dahurica 1.5 each Grams, 225 grams of cumin, 250 grams of chili powder, 250 grams of salt, 500 grams of beer, 40 grams of MSG.
12.2. Method: Boil the spices in clean water for 1 hour, pour out the slag, and then add salt and beer. The above raw material water can marinate 10 kilograms of main raw material.
