How do you make spicy bone broth? Spicy hot bone broth boiling and recipe

Raw materials: chicken bones, duck bones, pork bones, minced meat, pork skin, etc., no special requirements.

Heat: Bring cold water to a boil, remove foam, add green onion and ginger wine, and simmer for a few hours.

Soup yield: 3-5 times of raw materials.

Fresh beef bones and chicken racks can be simmered for five or six hours, so that the bone broth is fresh and delicious.

【 Boil bone broth 】

The actual operation steps of the soup stock: put 10 catties of water in the pot, put 100 grams of wild goose whole milk powder into the stirring well at low temperature, put half a beef bone (broken in the middle of the beef bone, improve the freshness and fragrance) and 1 kg of beef loin foss oil and oil, 75 grams of rock sugar, 50 grams of refined salt, 10 grams of Daxi beef powder, 5 grams of white pepper powder, 5 grams of red pepper powder, 15 grams of bell pepper, 10 grams of Sichuan Jiao chicken essence, 10 grams of Totole Xian Xiangbao, 200 grams of spicy hot base, a green onion, and boil the soup after all of them. Turn on and then turn to the lowest heat for 40 minutes, then there will be black foam on the soup, which is a normal phenomenon, and when the soup is used, the impurities of the floating base material on the soup are filtered out with a fan net, and the vegetables can be scalded.

Soak the beef bones in cold water for 2 hours before use to remove the blood in the beef bones, so that the soup will not be black, and the salinity can be increased or decreased according to the local taste.

Note] Put it in the milk powder at low temperature and stir it.

Note] When the broth is not enough, you can boil it in a small bucket, you can boil 10 or 30 catties of water as needed, put in new seasonings and base materials according to the above method, increase or decrease the amount in proportion, and add it to the bucket after boiling.

Note] In principle, the broth is a little lighter, and it may be salty if it is boiled too many times, so you can dip it with chopsticks and taste it, and reduce the amount of salt appropriately.

Raw materials: chicken bones, duck bones, pork bones, minced meat, pork skin, etc., no special requirements.

Heat: Bring cold water to a boil, remove foam, add green onion and ginger wine, and simmer for a few hours.

Soup yield: 3-5 times of raw materials.

Spicy hot base.

Professional: The key is Sichuan's red pepper, chopped into 1 cm long pieces (for standby), and then Sichuan specialty pepper (special hemp), put in an appropriate amount of salt, monosodium glutamate, oyster sauce, edible oil, etc. That's it.

I specifically asked the chefs of Sichuan!! ）

The taste characteristics of Malatang are exactly what its name suggests, but there is one more to add"Fresh"Word. Because most of the fresh raw food products are used, the original taste is prominent, of course, fresh! What the culinary industry says"Spicy is not fresh"，"One hot is as fresh as three fresh", all of them are this"After spicy hot, it is small"It's all in one.

How to make Malatang.

Ingredients: (according to your own preferences, the type of raw materials, how much can be increased or decreased).

Meat dishes: rabbit loin 50g, hairy tripe 50g, eel 50g, pork ring throat 50g, luncheon meat 50g, duck intestine 30g.

Vegetarian dishes: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of winter melon, 50 grams of mushrooms, 50 grams of dried tofu, 80 grams of cabbage, 50 grams of cauliflower, 80 grams of green cabbage.

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

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. Make the main material. Wash the vegetables, rabbit loin, eel, and duck intestines and cut them into 2 cm long and wide cubes; Cut the hairy belly and pork ring throat into about 4 cm squares. Cut the luncheon meat into thin slices about 4 cm square; Cut the vegetarian dish into thin slices of about 3 cm.

Use a washed bamboo skewer to make a string of about thirty or forty grams.

3. 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.

4. Dip and eat. 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.

The chili pepper in the spicy soup is the key, and the chicken broth we eat ourselves is put according to your own taste. The kind of chicken rack, boil the soup and set aside. Burn the right amount of oil you think, it's better to have butter, after it's hot, put the bean paste and fry until fragrant, add Sichuan pepper, sharp pepper, and stir-fry until fragrant.

Enlarge the appropriate amount of garlic (if you don't like to eat, don't put it) onion garlic. Sauté until fragrant. Pour an appropriate amount of moromi (rice wine) and pour in the chicken broth and bring to a boil.

Generally on the street or in restaurants, restaurants and restaurants.

I won't use innocent big bones to make soup for you.

It looks like they went back.

The market buys those.

additives what.

, just like beef paste.

If you make it yourself, it is a recipe for bone broth.

If you don't like ginger, put less 1 Put the big bones into cold water, boil them together, no need to cook, pour out the water (in order to drive away the blood water) 2, put the big bones, ginger slices, green onions, cooking wine (about one tablespoon of soup) into cold water together, boil over low heat, and simmer over low heat. Of course, the broth is good for a long time, but if you only need the crispy bones and meat on the big bones, it will be more than an hour.

The stock is made from bones, and the stock is rich in cholesterol. This is the main reason for the delicious taste.

1. Wash the fan bones, straight bones, coccygeal bones, and broken bones, then put them into a pot of boiling water and boil over low heat for 10 minutes.

2. Take out the bones, put them in warm water, and wash the bones one by one with a rag, especially the blood foam and impurities in the cracks of the bones.

3. Then split the straight bone, split two pieces, exhaust the bone marrow, put it in a steel pot, filter the original soup with a fine mesh sieve, add green onions, ginger and wine, boil over high heat, skim off the foam again, turn to low heat and simmer until 3 hours after the soup, that is, it is good.

4.Generally, pork bone broth can be used continuously, can be boiled for 9-10 hours, and can be used 2-3 times until the fan bones have been crisped, the bone color is gray, and the soup has been exhausted in umami and fat nutrition. Color: Soup is clear and bleached.

The recipe for Malatang varies, but it generally has ginger and garlic juice, sesame paste, sesame oil, chili oil, and bone broth.

The taste of Malatang is mainly in the soup and base, as for how to make the base and boil the soup, I don't know, but I like to eat Malatang, I have eaten a lot of home, I feel that Zhou Baixian Malatang is not bad, spicy and fragrant is not greasy, it seems to be a sandwich alliance, I recommend you learn from this.

The family version of Simple Malatang, a delicacy that eight-year-old children can make by themselves, what are you waiting for, make it. I like to pay attention to the works of the small ones, and a lot of food to meet with everyone.

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

How to make Malatang? Add a piece of hot pot base to the pot, add vegetables, bean skin, meatballs, vermicelli, stew for 1 hour, and finally have some noodles.

How to make Malatang delicious? String the vegetables and meat you like to eat, add cold boiled water, spicy buns, seasoning packets, sesame packets, and stir well.

Teach you how to make Malatang simple and delicious.

The spicy hot method is simple and easy to learn.