What spices and flavors are used in the soup of screw powder? 40

Hello, the soup of snail noodles needs to be professionally compounded, not to say that you can use one spice or essence. He is divided into high-temperature resistant powders, ointments, and finally fragrance ingredients. Among them, the powder is made of more than a dozen spices, and the paste can use a paste flavor with a better meat flavor, and finally the fragrance must be selected, otherwise it feels too fake.

Hope it helps.

Tianjin Beichen District is called food additives sales center.

One is natural spices: cloves, cumin, pepper, kaempfera, bay leaves, pepper, pepper.

The second is salty flavors: bone broth powder and fragrance agent.

The details are as follows:

Introduction] Real snail noodles are without snails, and the taste of rice noodles is based on snail soup. You can use snail meat or small snail meat from the river, and the taste is almost the same. First of all, the bought snails, to live, soak them in water for 2 days, and put a piece of iron into the water of the snails, which is used to promote the snails to vomit mud, and at the same time can inhibit the schistosomiasis parasitic in the snails that northerners are afraid of, so that the snail meat is sweet.

Suck the snail clean, take it out, and cut off the tail of the snail with an iron inlay, which is generally easy to gather silt, and it is also convenient for the snail to smoke when it is ripe.

Soup base] drain the snail water, boil the hot oil, pat the garlic, ginger, garlic, dried red pepper, perilla, stir-fry to taste (add as many ingredients as possible) pour in the snails and stir-fry, add salt, chicken essence, oyster sauce, cooking wine, until medium cooked, add water and simmer for more than 2 hours. The key to soup is the ingredients you add when you add water.

The characteristics of the soup should be sufficient, the chili pepper should be spicy enough, and the red chili oil should be seen on the soup. The taste of snail noodles is due to its unique soup stock, which is made from more than 10 kinds of natural spices such as snail meat, sannai, star anise, cloves, etc., as well as MSG and sucrose, as for the number of more than 10 kinds of spices, there is a strict proportion. With so much fine soup stock, can it not be fresh?

A good bowl of snail noodles and good ingredients are also indispensable. The sour bamboo shoots should not be too sour, the dried radish should not be too sweet, and the yuba and peanuts should be fried just right.

Garnish] 1. Deep-fried yuba.

2. Capers.

3. Stir-fried fungus and famous sour bamboo shoots.

4. Deep-fried peanuts.

5. Cut small diced radish.

4. Sauerkraut, called snow cabbage in the north.

Once you've got these things ready, you can start making snail noodles.

First boil water in a pot, add vegetables, green color, water spinach, lettuce, rape flowers (not planted in the north of the Yangtze River) can be, the vegetables are 8 minutes ripe and then taken out, and a little oil is drizzled. Then add the soaked rice noodles and cook them, remove them and press them on the dish, then add side dishes, and finally pour in the snail soup.

Refreshing meat snail noodles are fried with pork belly until golden brown, neatly spread on the snail noodles, with extremely tender seasonal vegetables, drizzled with sesame oil and chili oil, the refreshing meat is sweet and crispy, the snail noodles are thick and heavy, soft and smooth, sour, spicy, fresh and hot suddenly blend in the mouth. The essence of snail noodles lies in the soup.

Soup recipe: 6 grams of star anise, 15 grams of sand ginger, 2 grams of cloves, 15 grams of Sichuan pepper, 10 grams of cinnamon, 10 grams of grass fruit, 12 grams of sand kernels, 0 perilla 5 catties, 3 monk fruits, 8 grams of cumin.

Snail noodles are snack rice noodles in Liuzhou City, Guangxi, which have a unique flavor of spicy, refreshing, fresh, sour and hot. The taste of snail noodles is also due to the unique soup stock. The soup is made of snail meat, kaempfera, star anise, cinnamon, cloves, a variety of chili peppers, and other natural spices and MSG.

Snail noodles are one of the special snacks in Liuzhou City, Guangxi Zhuang Autonomous Region, with a unique flavor of spicy, refreshing, fresh, sour and hot. It is the most famous snack with local characteristics in Liuzhou. The taste of snail noodles is also due to the unique soup stock.

The soup is made of natural spices and MSG such as snails, kaempfera, star anise, cinnamon, cloves, and a variety of chili peppers. On August 20, 2018, "Wubo Liuzhou Snail Noodles" obtained the National Geographical Indication Trademark.

The soup recipe for snail noodles is as follows:

Excipients: sour bamboo shoots, sauerkraut, pork backbone, lettuce, fried peanuts, dried radish, black fungus, grass fruit, cumin, bay leaves, chopped green onions.

Seasoning: salt, monosodium glutamate, rapeseed oil, cooking wine, soy sauce wine, pickled red pepper, pickled pepper, chili powder.

Snail noodles are a famous snack in Liuzhou, Guangxi, with a unique flavor of sour, spicy, fresh, cool and hot, ranking first among Liuzhou-style snacks. It is made of Liuzhou's unique soft and refreshing rice noodles, plus sour bamboo shoots, fungus, peanuts, fried bean curd, daylily, fresh and tender greens and other ingredients and rich and moderate sour and spicy flavor and boiled snail soup mixture, because there is a peculiar and delicious snail soup, make people think twice. In addition, the store will also be equipped with braised pork knuckles, stuffed tofu puffs, braised duck feet, braised eggs and other flavorful snacks for customers to choose freely.

What seasoning to put in Liuzhou snail noodles.

1. Wash the stone snail with clean water, soak it for 2 days, change the water several times during the period, brush the shell clean, and rinse it with the tip of the tail of the forceps;

2. Wash and blanch the pork bones, remove and drain the water, add enough water to the soup pot, bring to a boil over high heat, turn to medium-low heat and simmer;

3. Wash and slice the sour bamboo shoots, wash the perilla, slice the ginger, and peel the garlic; Snack preparation 4Do not put oil in the wok, put the sour bamboo shoots and turn to low heat, dry the water of the sour bamboo shoots, and put them out for later use;

4. Put a little oil in the wok, put the ginger slices and garlic in the pot after the oil is hot, and add the sand ginger, star anise, cinnamon, grass fruit, cloves, bay leaves, peppercorns, and dried chili peppers to fry the fragrance;

5. Add snails and celery to fry dry water, add sour bamboo shoots, cook cooking wine, oyster sauce, light soy sauce, and tofu to stir-fry to taste;

6. Pour the fried snails into the pork bone broth, reduce the heat and simmer for about 3 hours; 7.Add chili oil to the snail soup, add salt at the end, and season with chicken essence.

Liuzhou snail flour practice.

1. Pork bones, ingredients, sand ginger, dried dates, wolfberry berries, mushrooms and water to boil soup and set aside;

2. Cut the yuba into pieces after frying and set aside;

What seasoning to put in Liuzhou snail noodles.

3. After frying the yuba, pour the oil into the bowl with the chili pepper while it is hot to make chili oil and set aside;

4. After stir-frying the dried sour bamboo shoots in a dry pot, add chili oil and salt and stir-fry, add bone broth, yuba and screw soup to boil;

5. Boil the water and boil the rice noodles, remove and put it in a bowl, add method 4, pour on the bone broth and sprinkle with chopped capers, coriander, shallots, and the spicy and delicious screw powder is ready.

1.Recipe: Dry cut powder, snails, bean curd, sour bamboo shoots, sauerkraut, pork backbone, lettuce, fried peanuts, dried radish, black fungus, grass fruit, cumin, bay leaves, chopped green onions, salt, monosodium glutamate, rapeseed oil, cooking wine.

2.Cut off the lean meat from the pork bones and chop the spine directly. 3.

Soak the snails in clean water for 1 hour to remove the sediment and earthy smell, and then wash them again. 4.Cut the ingredients into shreds and dices, pour some oil into the pan and fry the yuba slices (the oil should be hot when frying the yuba slices, but fry them off the heat, otherwise they will burn), and then pour the chili powder into the remaining oil from the fried yuba.

5.Put the pork bones in a pot and boil the soup, add a tablespoon of rice wine to the water, put the shredded sauerkraut and diced capers into the pot and stir-fry, add a little oil, but do not add salt.

1. Raw materials: 10 kg of stone snails, 50 kg of water, 5 kg of pig tube bones, 3 kg of chicken skeleton, 2 kg of chicken fat, ginger gram, 1 kg of dried chili pepper, 1 kg of sour bamboo shoots, 15 pieces of Guilin tofu milk, cooking wine, salt, chicken essence, monosodium glutamate, appropriate amount of Liuzhou umami powder, rock sugar, and oil chili red grams.

2. Secret spices: 6 grams of star anise, 8 grams of sand ginger, 6 grams of Sannai, 2 grams of cloves, 15 grams of Sichuan pepper, 10 grams of cinnamon, 10 grams of grass fruit, 12 grams of sand kernels, perilla catty, 3 monk fruits, 8 grams of cumin.

How to make snail noodle soup:

1. Wash the snail with water, soak it for 2 days, cut off the tail tip, rinse it with water and set aside.

2. Put the pork barrel bones and chicken skeleton into a pot with water, simmer on the heat, and put the cleaned chicken fat into the soup pot to boil for a few hours to taste.

3. Drain the water from the snail, then fry the water in the pot and remove from the pot.

4. Wash the pot and put it on the fire, put in the peanut oil and boil it until it is 60% hot, put the ginger in the pot, put in the secret spices, dried chili peppers, sour bamboo shoots, cooking wine, fry until dry and fragrant, pour into the bone broth and boil until the flavor comes out. Adjust the bean curd, salt, chicken essence, monosodium glutamate, Liuzhou umami powder, rock sugar, boil for 40 minutes, add red oil, and start the pot.

The soup recipe and recipe steps of snail noodles are as follows:

1. First of all, let's make screw soup, and the materials to prepare are: 250g of spine snails, 250g of pork bones, a piece of bean curd, an appropriate amount of perilla, and an appropriate amount of spices (star anise, bay leaves, cloves, cinnamon, pepper, dried chili, grass fruit, orange peel). 2. Blanch the snails in a pot and filter out impurities.

3. Blanch the pork bones in the same pot to filter out impurities. 4. Then put the pork bones into the casserole, add a lot of water, and bring to a boil over medium heat. 5. Prepare 150g of snail flour and soak it in cold water to soften.

6. Put an appropriate amount of oil in the pot, heat it and add the fermented bean curd, perilla and spices and stir-fry until fragrant. 7. Pour in the snails and stir-fry until fragrant. 8. Then add light soy sauce, oyster sauce and salt cooking wine in turn and continue to stir-fry, simmer for three minutes, then turn off the heat.

9. Put the fried snails into the boiled pork bone broth in step 4 and simmer for 2 hours. 10. Wait for step 9 to simmer 20 minutes before it is almost ready, pour in the chili oil wild world and avocado, and continue to simmer for 20 minutes, so that the delicious screw soup is ready. 11. The side dishes of snail noodles are:

Diced sour bamboo shoots, bean curd segments, diced radish, peanuts, avocado (stewed in screw soup just now), shredded fungus, diced capers, daylily (soaked in water in advance to soften). 12. Pour an appropriate amount of water into the pot, heat it and add snail flour and water spinach and cook for 2 minutes. 13. Take out the boiled snail noodles and vegetables and put them in a bowl.

14. Finally, put the fried fungus, dried radish, sour bamboo shoots, daylily, capers, peanuts, and yuba into the powder, and pour in the screw soup cooked in advance.