The practice of spicy strips, the home cooked practice of spicy strips

Spicy radish strips recipe:

10 catties of large radish, wash it, cut the thumb-thick strip with a knife, take it out to dry every morning, come back at night and add half a tael to 1 tael of salt for every 1 catty of radish, rub it with your hands until it comes out of the water, and cover it with a jar. The next day, take it out, spread it on a dustpan, dry it, pour out the water in the jar, take it back at night, and then rub it until it comes out of the water, and put it on the altar. Probably repeated drying and rubbing.

About three or four days, the radish strips are dried until they are sixty percent dry, and there are several finger peppers and sharp horn peppers, wash them, beat them into puree with a blender, mix them into radishes, mix them well, and seal them in a jar, and put them in a cool place for 30 days before eating.

Radish strip method: 10 catties of large radish, wash clean, cut thumb-thick strips with a knife, take it out and dry it until the radish strips become soft, you can discount and constantly, 1 catty radish plus half a tael of salt, rub it into the water by hand, put it in the tank, marinate it for a few days, take it out, spread it on the dustpan, dry the water on the surface, about a week or so, the radish strips are dried to seven or eight percent dry, shrink more than double, touch it with your hands, add about 2 tablespoons of sugar, a little five-spice powder and mix evenly, spray a little wine, compact it in the jar, and seal it.

It is a very troublesome thing to make dried radish, every day early to carry it to the balcony to dry, and have to take it back at night, especially rubbing salt, hands are very sore, the finished product made of one hundred catties of radish is only about ten catties, the weather has to be good, relatively warm, sunny, windy days to do better. But eating what you make makes yourself has a special sense of accomplishment, hehe

The preparation materials are: bean skin, oil, chili powder, millet hot sauce, Sichuan pepper, cinnamon, star anise, ginger, sugar, cooking wine, soy sauce.

Production steps: 1. Add salt to the bean skin and marinate in cooking wine for a while.

2. Blanch the bean skin in boiling water, remove the oil pan, fry the bean skin until golden brown, and remove it.

3. Fry the oil pot with minced ginger first, then pour in the millet hot sauce, chili powder, Sichuan pepper, cinnamon, star anise, and sugar in turn and fry until the fragrance is fragrant, add soy sauce and a small bowl of water and boil until boiling.

4. Add the bean skin, simmer until flavorful, and remove from the pot. Marinate with salt and cooking wine for a while.

5. Slice the finished product and use it.

The ingredients are: beef (cut into strips), oil (a large amount), dried chili, chili powder, Sichuan pepper, cinnamon, star anise, ginger, sugar, cooking wine, soy sauce.

Add salt to the beef strips and marinate in cooking wine for a while.

Blanch the beef in boiling water, remove from the pan, fry the beef strips until golden brown, and remove.

Stir-fry the oil pan with minced ginger, then add dried chili peppers, chili powder, Sichuan pepper, cinnamon, star anise, and sugar until fragrant, add soy sauce and a small bowl of water and bring to a boil.

Add the beef strips, simmer until flavorful, and remove from the pan.

How to make spicy strips? Today's arrangement definitely restores the taste of the classic spicy strips we ate when we were children, which are particularly chewy, and can also flow oil, which is super satisfying and addictive.

Step 1

Pour chili powder, chili flakes, cumin grains, cumin powder, Sichuan pepper powder, salt, sugar, chicken essence, and fried white sesame seeds into the bowl, stir well and set aside.

Step 1

Deep-fried ingredients. Put oil in the pot, then put the green onions, ginger, garlic, star anise, cinnamon, and bay leaves into the pot, fry slowly over low heat, and fry until browned and take out.

Step 1

Continue to heat the hot oil in the pot for a short while, then pour it into the adjusted chili noodles, stir and stir, pour in the hot oil again, and the fragrance will come out at this time.

Step 1

Soak the beef tendon noodles in cold water for 30 seconds, and if you want the spicy noodles to taste good, you must grasp the time for soaking the beef gluten noodles in cold water.

Step 1

Put the beef tendon noodles on the steamer and steam for three minutes, then peel them off while hot to prevent them from sticking together.

Step 1

Find a larger container, pour chili oil on top of the beef tendon noodles, grasp and mix evenly, and the spicy strips are ready.

1. Mix noodles. A pound of flour is matched with four taels of water, you can use a scale to weigh it, not less than four taels of water, and when the weather is hot, you can add no more than four taels of water.

2. Processing spicy strips. Put the noodles directly into the machine, the machine is heated, and the spicy strips squeezed out are cooked, and that's how they are made.

3. Prepare for seasoning. A pound of flour salt, 5 grams of chicken essence, 5 grams of monosodium glutamate, can be put or not, no more than 3 grams of chili powder, 10 grams of chili noodles, 10 grams of sugar, according to their own taste, appropriate increase or decrease.

4. Heat the oil. You can pour more oil and save it for next time. The following steps can be cured or excited, omitted (put two bay leaves, ginger, two slices of green onions, cut into sections, two cumin grains, a little flower ball, a little pepper, a little fried fragrant, and filter out), you can also directly heat the oil, cut a handful of chives, put it in the pot and pour the oil directly.

5. Splash oil. Pour the burnt sock oil directly on top of the seasoning, stir evenly and stop for about 10 minutes before you can eat directly.

Materials. Ingredients; 150 grams of yuba.

Accessories; 1 millet pepper, 1 clove of garlic, 3 grams of Sichuan pepper, 15 grams of chili powder, 3 grams of cumin powder, 3 grams of five-spice powder, 3 grams of pepper, 2 grams of salt, and an appropriate amount of white sesame seeds.

The practice of homemade spicy strips.

1. Prepare dried yuba.

2. Soak in warm water for 1 2 hours.

3. After the yuba is thoroughly soaked in water, use kitchen paper to absorb the water on the surface, and then cut it into small sections.

4. Put oil in the pot, add the yuba, and fry slowly over low heat until golden brown.

5. Remove the fried yuba.

6. Weigh the seasoning.

7. Leave the bottom oil in the pot, add Sichuan pepper, millet pepper and minced garlic and stir-fry over low heat until fragrant.

8. Then add all the seasonings and mix well.

9. Mix well and put in the yuba!

10. Turn off the heat and let it cool before eating!

Summary. 1.Put 2 tablespoons of chili powder, 1 tablespoon of cumin powder, 1 tablespoon of sugar, 1 tablespoon of Sichuan pepper powder, 1 tablespoon of chicken essence, 1 tablespoon of salt in a bowl and stir well; 2.

Prepare a soaked bean curd, pour ginger, green onion, bay leaf, star anise, Sichuan pepper, and cinnamon into the hot oil in the pot, fry the spices until fragrant, and pour the fried oil into the seasoning bowl and stir evenly; 3.Leave some base oil in the pan, pour in the yuba and fry until golden brown on both sides, pour the fried seasoning on the yuba and stir.

1.Put 2 tablespoons of chili powder, 1 tablespoon of cumin powder, 1 tablespoon of white sugar, 1 tablespoon of Sichuan pepper powder, 1 tablespoon of chicken essence, 1 tablespoon of salt in a bowl, stir well; 2.Prepare a soaked bean curd, pour ginger, green onion, bay leaf, star anise, Sichuan pepper and cinnamon into the pot with hot oil, remove the spices after frying until fragrant, pour the fried oil into the seasoning bowl and stir evenly; 3.

Leave some base oil in the pan, pour in the yuba and fry until golden brown on both sides, pour the fried seasoning on the yuba and stir.

It is also possible to replace yuba with rice.

The home-cooked Qingfeng method of spicy strips is as follows:Ingredients: 150 grams of yuba.

Excipients: 1 millet pepper, 1 clove of garlic, 3 grams of Sichuan pepper, 15 grams of chili powder, 3 grams of cumin powder, 3 grams of five-spice powder, 3 grams of pepper, 2 grams of salt, appropriate amount of white sesame seeds.

1. Prepare dried yuba.

2. Soak in warm water for 1 2 hours.

3. After the yuba is thoroughly soaked in water, use kitchen paper to absorb the moisture on the surface, and then cut it into small pieces.

4. Put oil in the pot, add the yuba, and fry slowly over low heat until golden brown.

5. Remove the fried yuba.

6. Weigh the seasoning.

7. Leave the bottom oil in the pot, add Sichuan pepper, millet pepper and minced garlic and stir-fry over low heat until fragrant, then add all the seasonings and mix well.

8. Mix well and add the yuba.

9. Turn off the heat and let it cool before eating.