How to make spicy skewers, how to make spicy skewers

== Spicy skewers, no need to cook, the method is very simple, first cook the dishes with water in advance, wait for cooling, skewer them with bamboo skewers, and put them in the condiment soup (commonly known as dipping water) prepared in advance when eating, and stir and stir, the key to the quality of the taste lies in whether the preparation of the dipping water is authentic.

Mainly potato chips, lotus root slices, kelp pieces or something, next to two bowls of condiments, one spicy, one salty and umami.

How to make soup: 200 grams of oil in a wok is best to heat butter, put in spicy bean paste, 20 grams of garlic, 2 ingredients, 5-10 grams of pepper, 10-20 grams of chili pepper, stir-fry until fragrant, and then put a little cumin, nutmeg, codonopsis, angelica, continue to stir-fry and add 1000 ml of water to boil over high heat, simmer for 10-20 minutes and wait for the seasoning to have a fragrance, add salt, and monosodium glutamate can start to burn! It's best to pair it with your favorite ingredients!!

Base material: 250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian bean office, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of Sichuan pepper, 2 grams of pepper, 30 grams of dried chili pepper, 20 grams of mash juice, 20 grams of Shao wine, 10 grams of ginger rice, 100 grams of refined salt, 10 grams of grass fruit, 10 grams of cinnamon, 10 grams of grass grass, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup.

Production procedure: 1. Make brine. Put the wok on the fire, burn the vegetable oil to 6 ripe, and then cook the bean office in Pixian County (first fine) to stir crispy, quickly put in ginger rice and peppercorns and stir-fry until fragrant, and immediately put the fresh soup. Then add the fermented tempeh, finely ground rock sugar, butter, mash juice, cooking wine, refined salt, pepper, dried chili, grass fruit and other condiments.

After boiling, the foam is removed to form brine.

2. Ironing. The brine pot is placed on the fire to keep it boiling slightly, and all kinds of dishes are scalded with skewers of bamboo skewers, and scalded and matured according to the heat of different dishes.

3. Dip. Blanched and ripe dishes are served on a plate with chili noodles and sautéed salt, and eaten with chili peppers and salt as needed according to your taste. To dip or not to dip, more or less up to yourself.

Prone problems and solutions:

The finished product is not cooked. The main ingredient used in Malatang should be relatively easy to mature. Do not use raw materials such as chicken wings, chicken feet, duck feet, beef and other ingredients that are not easy to cook.

Dishes such as eel and hairtail should be blanched for a longer time, and when blanching such raw materials, do not swing too much or too fast, and master the heat well, so that there will be no problem of undercooking.

The spicy hot method is simple and easy to learn.

Malatang, delicious and delicious, easy to learn, you can do it together.

Buy all kinds of skewers in the supermarket, put oil in the pan, and after heating, put the skewers and fry them, and smear some Korean hot sauce.

Spicy skewer methodSpicy skewers are very distinctive snacks and are loved by many people because of their good taste. Usually, we eat spicy skewers in some snack bars, which not only costs money, but also the key is that the hygiene situation cannot be guaranteed. Therefore, many people want to make homemade spicy skewers at home and are very concerned about the practice of spicy skewers.

1.Prepare all the ingredients.

2.Boil water in a pot, add a little salt, put in a bamboo skewer and cook for 5 minutes, remove and wash for later use.

3.Cook the kelp for 3 minutes and set aside.

4.Cut all the ingredients and cut the 1,000 sheets and oil bean skin into wide strips.

5.Blanch the chicken in boiling water and set aside.

6.All ingredients are skewered with bamboo skewers and set aside.

7.Pour less oil into the wok, put in the hot pot base and stir-fry over low heat.

8.Until the hot pot base melts and fragrant.

9.Add an appropriate amount of stock or water.

10.Add green onions, ginger and garlic.

11.Add an appropriate amount of cooking wine.

12.Add a little light soy sauce.

13.Add a pinch of sugar.

14.Add a pinch of ground black pepper and chicken bouillon.

15.Cook over high heat for 10 minutes until fragrant.

16.Place the skewered ingredients in a small pot.

17.Pour in the boiled soup, serve a small pot with the alcohol stove, and cook as you go.

Stir-fry process

First, divide the previous three-day dosage into three equal parts.

Put the wok on a hot fire, first add 400 grams of butter to boil, then add 300 grams of salad oil, burn until 7-8 is hot, and then add the accessories to fry until fragrant.

Then add the ingredients and stir-fry over high heat to bring out the fragrance. (There is actually nothing difficult in this step of stir-frying, it is the same as the process of stir-frying at home every day, but you can't fry the ingredients).

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The soup boiling process

In the stainless steel barrel (choose a stainless steel barrel with a diameter of 35 cm and a depth of 38-40 cm, this bucket can hold about 25 kg of water) first add fresh accessories.

Fill the bucket with water and boil the soup over medium heat (during the soup boiling process, pay attention to skimming off a layer of foam on the surface of the soup at any time, if you want the soup to taste fresher, after the soup is boiled, you can change it to low heat and then boil it for a while), and then put in the auxiliary materials and fried ingredients in the soup, boil it over medium and low heat, and it will take about half an hour or so.

Use a mesh colander to separate the boiled soup from the ingredients, put the soup into another bucket (this material is the soup used for blanching later and the soup added to the bowl), and re-add water to the filling bucket, which can be boiled about three buckets of soup repeatedly.

The second and third pots of soup are then boiled over medium-low heat, and then changed to low heat and boiled for about 20 minutes.

Put the boiled good. The soup is topped with a spoon and spooned and placed in a separate bucket for later use. (Note: Because this chili oil is more fragrant, numb, and spicy, if you don't put it aside and put it directly in the soup, you will not be able to stand it when you eat it for friends who can't eat spicy.)

Of course, if you can eat spicy, you can add it directly to the bowl according to the taste before putting it in the bowl. In addition, the soup is boiled to the end, and it feels that there is no taste, you can also add a little chili oil).

Prepare the hot sauce

After the three barrels of soup are boiled, mix the three barrels of soup (because the taste of the first pot of soup is relatively strong, the taste of the third pot is relatively light.) The purpose of mixing is to make the taste more even).

After the soup is mixed, add an appropriate amount of salt, monosodium glutamate, chicken essence, and soup king to the soup according to personal taste.

【Spicy skewer method 1】

Ingredients: tofu, fish balls, broccoli, cauliflower, crab meat, shrimp, fungus, salad vegetables, peppercorns, onion sauce production method:

1 Wash the above dishes and string them with bamboo fibers.

2 Heat the pot, pour in a little oil, wait for the oil to heat, add the peppercorns (fried pepper oil), add white water (or broth), and then add the green onion and ginger.

3 After the water boils, add the chili noodles (I added a packet of hot and sour noodles seasoning; 4 It's okay to shabu.

Spicy skewer method 2].

Sichuan home-style spicy hot.

Ingredients: 3 pieces of soft tofu, 380g beef, 2 tsp minced green onion, 2 tsp minced garlic, 1 tbsp chili powder, 1/2 tsp salt, 1/2 tsp monosodium glutamate, 1 tbsp Sichuan pepper powder, 1 tsp spicy beans, 3 sprigs of green garlic, 1 tbsp white powder water, 1 bowl of oil.

Method: Remove the crust and hard edges of the tofu and cut it into small cubes; Cut the beef into small cubes; Finely chop the green garlic. Crush the bean drum and mix it with peppercorn powder. Put the diced tofu in hot water once, remove it and set aside.

Put the oil in the pot and heat it, first fry the green onion and garlic until it is half-cooked, and then put the tofu and chili powder, pepper powder, salt, monosodium glutamate, and spicy beans into the pot and stir-fry evenly. After stir-frying, sprinkle with minced green garlic and thicken with white powder, and serve.

Features: Spicy and fragrant, increase appetite.

The spicy hot method is simple and easy to learn.

Malatang, delicious and delicious, easy to learn, you can do it together.

After cooking, just put it on.

Or this is worn up in the cooked.

Put it in the pot and eat it when the Lord is green.

Just put dozens of medicinal herbs and stir-fry it or something, it seems to be how to do it.

Here's how:

1. There are spicy skewer ingredients sold in supermarkets, so you can buy a little bit of the same;

2. Kelp knot is also a very delicious one;

3. Heat the oil in the pan, put the spicy skewers in, and fry for two minutes;

4. Add an appropriate amount of water and cook for 20 minutes, without adding too much salt;

5. Pour in the kelp knot and cook for another 5 minutes;

6. Make a dipping sauce with sesame sauce and add a little hot water to turn it off.