What is the ingredient of casserole porridge soup base?

For the soup base recipe of the casserole, we take the three fresh casserole as an example to make an explanation:

The preparation of three fresh casserole soup: 30 catties of bone broth add 6-10 grams of Baihe balm, 15 grams of thirteen spices, 45 grams of 9836 Baihe fragrance powder, and add about 100 grams (can be increased or decreased) of salt to taste. (This base can be used in all casserole flavors).

Bone broth soup and maintenance: Add water and bones at any time when selling. Bring to a boil over high heat, then change to low heat and cook all the time. When the business is finished, just turn off the heat, and you don't have to cook it all the time.

1. A pot of bones can not be thrown away in two days, after boiling all the bone marrow out of the bones, it seems that there is no bone marrow in the bones, the bones are smooth, and they can be thrown away only if they are broken by pinching by hand, so as to reduce costs. You can't sell out all the soup every day, you have to leave the old soup in the pot, and when you clear the pot, take out the waste bones, (the bones that are not boiled through must continue to be boiled in the pot!) Add the new bones, add the old soup to the pot and boil together.

In this way, you can save fire and reduce costs. This is done regardless of whether it is red soup or white soup.

2. Preservation of bone broth: Before closing the door at night, turn off the heat after boiling the pot, and open the lid to cool. In this way, the soup pot will not change its flavor all year round, and it is stored like this even on a hot summer day! It won't taste bad! Boil the pot in the morning and you can sell it.

The preparation and proportions of chili oil:

If you want to be the hottest, millet is more spicy, less two wattles, not too spicy, millet is less spicy, and two wattles are more.

Generally, the ratio is 8:2 or 7:3. The three necessary elements of red, spicy and fragrant are gathered in Malatang.

Ingredients: 200g winter melon, 150g onion.

Seasoning: appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of dark soy sauce, appropriate amount of blended oil, appropriate amount of Chaotian pepper.

Steps: 1. Put an appropriate amount of rice into the pot, add enough water, boil for about half an hour, as the soup base of the hot pot, and add an appropriate amount of salt.

2. Put the black fish fillet into the cooking wine and marinate it slightly.

3. Cut the tofu skin into shreds.

4. Wash the shiitake mushrooms and chicken leg mushrooms.

5. Wash the enoki mushrooms.

6. Wash the spinach and divide it in two.

7. Prepare the beef rolls.

8. Prepare the meatballs, which are bought ready-made.

9. Wash and cut the baby cabbage.

10. Peel the potatoes and cut them into slices.

11. The next thing is to make a hot pot, and add whatever dishes you like.

12. There are still rice grains in the sandwiched dishes, and it is easy to eat full.

Ingredients for the bottom of the pot: 150g of rice, 2 pork stick bones (about 600g), 200g of chicken bones, 5 red dates, 2g of ginger. Dipping Ingredients:

50ml light soy sauce, 10ml dark soy sauce, 25g sugar, 50g coriander, 1 teaspoon (5ml) fish sauce, 100g fish bones, 5g white pepper powder, 1 tablespoon (15ml) Shaoxing rice wine, 3 chives, 20g of sand tea sauce, 1 tablespoon (15ml) oil.

How to make the bottom of the pot: Wash the pork bones and chicken bones separately, put them in a cooking pot and add an appropriate amount of cold water to boil, remove and wash, put them in a casserole, add cold water and cook over high heat, and then turn to low heat and cook for 1 hour to make bone broth. Wash the rice, put it in a large casserole, add 1000ml of cold water, add 1000ml of bone broth after boiling over high heat, continue to boil until boiling, stir for 10 minutes, then turn to low heat and cover and cook for 30 minutes.

Shred the old ginger, wash the red dates, remove the pits, and add them to the cooked porridge to start enjoying the porridge hot pot. Dipping method: Heat the oil in the wok over medium heat until 7 is hot, add the fish bones and fry until slightly browned.

Put fish bones, coriander, light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, white pepper and 1 cup of water in a cooking pot, bring to a boil and reduce the heat to simmer for 30 minutes, add chopped chives, sand tea sauce and fish sauce to the sauce.

Spice recipe (proportion): bay leaf, cinnamon, star anise, cumin, white button licorice grass fruit. Ingredients:

3 catties of chili peppers, 7 catties of refined butter, 4 taels of garlic and Pixian bean paste, 3 taels of liquor and ginger, an appropriate amount of Sichuan pepper, and 2 taels of beans and children. A small amount of mash, a small amount of rock sugar, 120g of hot pot chicken essence, a little liquor, 4 slices of ginger, a little salt, 3 catties of salad oil, broth, 5 catties of red oil, 10 chili peppers, and a little peppercorns. <

1. Spice formula (proportion):

1 bay leaf, 1 cinnamon, 1 star anise, 1 cumin, white button, licorice, grass fruit. (Note: Cumin can be crushed without crushing; The rest of the spices are crushed into the size of soybeans).

2. Ingredients:

3 catties of chili pepper, 7 catties of refined butter, 3 catties of salad oil, 4 taels of Pixian bean paste, 3 taels of liquor, 3 taels of old ginger, 4 taels of garlic, an appropriate amount of Sichuan pepper, and 2 taels of beans and children. A small amount of mash, a small amount of rock sugar, 120g of hot pot chicken essence, a little liquor, 4 slices of ginger, a little salt, 3 catties of broth, 5 catties of red oil, 10 chili peppers, and a little peppercorns.

3. Frying method of base material:

1) Cut the dried chili peppers into a pot under cold water, boil them in boiling water (2 minutes), crush them into glutinous chili peppers (crushed into the size of broad beans), and smash the water dry for later use.

2) Cut the dried chili peppers into a pot under cold water, boil in boiling water (20 minutes), crush them into glutinous chili peppers (crushed into the size of broad beans), and smash the water dry for later use.

3), mix 7 catties of butter and 3 catties of salad oil in a pot over high heat to refine without bubbles, turn off the fire, put 4 taels of Pixian bean paste, 3 catties of glutinous peppers, the whole process should be stirred constantly, to prevent the pot from pasting, put garlic (4 taels), put beans when the pepper turns dark red, put pepper (a little), and beat the excess oil.

4. Refining (pulling oil) method of red oil:

1) Cut the dried chili peppers into a pot under cold water, boil them in boiling water (20 minutes), crush them into glutinous chili peppers (crushed into the size of broad beans), and smash the water dry.

2), mix 7 catties of butter and 3 catties of salad oil in a pot over high heat to refine without bubbles (green smoke), turn off the fire, wait for the oil temperature to drop to about 80 degrees, enlarge the green onion (3 strips), old ginger slices (3 taels) to increase the fragrance, when it becomes golden brown, take out and make 2 catties of chili peppers, the whole process should be stirred constantly to prevent the pot from pasting, put garlic (4 taels), when the chili peppers are fried, you need to put spices (1 2 bowls), pour white wine (2 taels), turn off the fire when the chili peppers turn dark red.

The recipe of the casserole soup is as follows.

The steps for the casserole recipe are as follows:

Ingredients: chicken breast, lion's mane mushroom, dried scallops, ham, winter bamboo shoots, yuba, refined salt, monosodium glutamate, cooking wine, chicken fat pat, ginger juice, green onion, ginger, cooked lard.

Method: 1. Wash the lion's mane mushroom, squeeze it dry, and change the knife into slices; Divide the chicken breast into triangular pieces; Remove the gluten from the scallops and wash them; Cut the ham into slices; Winter bamboo shoots are loosened with a knife and broken into pieces; Wash the yuba and break it into sections. Rinse the scallops, yuba segments, and winter bamboo shoots with boiling water respectively, remove them and put them in a clay pot;

2. Put the wok on the heat, put in the cooked lard and cook until it is hot, push the lion's mane mushrooms in, fry them until golden brown, and put them in the clay pot. Stir up the pot again, add the cooked lard and cook until it is 70% hot, push in the chicken breast, fry until golden brown and remove it, control the oil and put it in a clay pot. Place the slices of ham in a casserole;

3. Put the wok on the fire, put in the green onion and ginger oil and boil until it is hot, cook in the cooking wine, add refined salt, hail monosodium glutamate, ginger juice, skim off the foam after boiling, and pour it into the casserole after the soup turns white. Simmer the clay pot over a simmer, wait for the lion's mane mushrooms and chicken breast to stew until soft, skim the foam, and drizzle with chicken fat.

The main raw materials for production are Jiwei shrimp, fragrant rice, glutinous rice, coriander, chives, etc. The taste is unusually delicious, and there is a faint fragrance.

Chaoshan salty porridge is further subdivided into two types: Chaoshan soaked porridge and Chaoshan casserole porridge. Because the Chaoshan area is a coastal area, there is a lot of seafood, and even when cooking porridge, seafood is used as raw materials, and the unique ingredients of Chaozhou cuisine are added, and the style is unique, and it is quite popular in various places.

Soaked porridge is porridge made with white rice, such as oyster porridge, abalone porridge, and even soaked porridge, usually with more than two kinds of ingredients. Chaozhou casserole porridge was popular in Guangzhou for a while, and there are still many casserole porridge specialty shops. Porridge is as its name suggests, use a casserole, raw rice to cook porridge over an open flame, and when the porridge is seven ripe, put the raw materials and cook it with ingredients.

The classic porridge products include casserole raw fish porridge, casserole shrimp porridge, casserole crab porridge and so on.

Precautions. Pay attention to three details when cooking porridge:

1. Although it saves time, cooking Chaoshan porridge does not save manpower at all. Whether it is white porridge or salty porridge, it must be cooked over an open flame throughout the whole process, so the person in charge of the kitchen must always use a spoon to cook and stir at the same time, and accompany the pot of porridge to slowly "mature".

2. It is very important to choose rice, generally choose new rice produced in spring or early June, and "fat rice" with heavy gum is the best choice.

3. Almost all Chaozhou salty porridge is seafood, but in fact, no matter what kind of seafood, minced meat is also a necessary ingredient for salty porridge. Because minced meat can enhance the flavor of seafood.

Chaoshan casserole porridge is also called"Teochew casserole porridge"It is a characteristic traditional famous spot in Chaoshan area of Guangdong Province. Chaoshan casserole porridge is a salty porridge cooked in a casserole, porridge is the main ingredient, and the ingredients generally include river seafood, poultry, snakes, frogs, turtles, etc.

Teochew casserole porridge is a famous dish with good color and flavor, and belongs to Cantonese cuisine. Because the Chaozhou area is a coastal area, it is rich in seafood, and even when cooking porridge, seafood is used as raw materials, and then the peculiar ingredients of Chaozhou cuisine are added, the style is unique, and it is quite popular in various places. Chaozhou casserole porridge first appeared in Shenzhen, and is now popular throughout the Pearl River Delta region.

Hainan New Oriental Cooking School has set up a Chaoshan casserole porridge entrepreneurship class to guide students in the preparation of Chaoshan porridge and guide them to open a store and start a business.