How to make cooked food delicious How to make cooked food old soup where

The preparation method of Sichuan braised vegetables is as follows.

Ingredients: 20 grams of star anise, 20 grams of cinnamon, 50 grams of tangerine peel, 8 grams of cloves, 20 grams of Kaempfera, 20 grams of Sichuan pepper, 15 grams of fennel, 20 grams of bay leaves, 20 grams of good ginger, 5 pieces of Pei Jian grass fruit, 15 grams of licorice, 100 grams of dried red pepper, 150 grams of chives, 150 grams of ginger, 250 grams of sugar, 1000 grams of rice wine, 500 grams of high-quality soy sauce, 50 grams of sugar, 200 grams of refined salt, 250 grams of hot peanut oil, 100 grams of monosodium glutamate, 12 kg of bone broth.

Method: The grass fruit is cracked with a knife, the cinnamon is knocked into small pieces with the back of the knife, the licorice is cut into thick slices, the chives are knotted, the ginger is loosened with a knife, and the dried red pepper is cut into sections.

Put star anise, cinnamon, tangerine peel, cloves, kaempfera, pepper, fennel, bay leaves, grass fruit, ginger, licorice, and dried red pepper into the spice bag, and the bag mouth is firmly fastened.

Put the spice bag, green onion knot, ginger pieces, sliced sugar, rice wine with cheats, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate, and bone broth into the marinated pot and mix thoroughly.

Cooked food is a dish made of raw materials that have been processed or blanched through marinade, red oil salad, smoked and fried. Generally, it can be divided into three categories: marinated vegetables, cold vegetables, and spicy and fried; Cooked food is more common all over the country, mostly braised vegetables and cold vegetables, which are simple and easy to operate and delicious and accepted by the public.

First, boil the washed, pork bones, and chicken skeleton for seven hours, add peppercorns, star anise, tangerine peel, bay leaves, cloves, nutmeg, cinnamon, green onions, ginger, refined salt and monosodium glutamate.

1. Raw materials: 1. Meat: 3 grams of cumin, 4 grams of anise, 5 grams of Sichuan pepper, 3 grams of cinnamon, 3 grams of cloves, 6 grams of dried ginger, 5 grams of good ginger, 5 grams of tangerine peel, 5 grams of meat percussion, 3 grams of grass percussion, 3 grams of purple percussion, 3 grams of red percussion, 3 grams of white percussion, 5 grams of angelica, 3 grams of kaempfera, 5 longan, 6 grams of wolfberry, 6 bay leaves, a green onion, and a head of garlic.

The meat is prepared in the pharmacy but the material is not complete); 2. Two bags of Pixian bean paste; 3. Two taels of soybean oil; 4. One or two halves of salt (it is better to make the old soup that is salty); 5. Half a tael of MSG; 6. Green onion, ginger, garlic, Sichuan pepper, a little spice; 7. One or two white sugar; 8-10 kg of water; 9. Use gauze as a material bag for 1-2 spare.

2. How to make old soup: 1. Make cooking oil: pour soybean oil into the pot and boil, add green onions, ginger, garlic, peppercorns, and ingredients.

2. Stir-fry sauce: Stir-fry Pixian bean paste with prepared cooking oil. 3. Bagging :

Put the fried sauce and meat stock into one bag (you can also put two bags separately) and tie your mouth well.

3. Stir-fry the sugar color: use a little oil, add white sugar in the cold oil, and fry it into a dark yellow color (larger than the fried sugar fire with hanging pulp).

Fourth, the old soup sauce food: put the packed bag into the pot, add water, put in an appropriate amount of fried sugar, then add salt, MSG, simmer for half an hour, then add hot water to blanch the sauce food, cook over medium heat, do not take it out immediately after cooking, and let it taste better for a few hours. The old soup is frozen after use, and can be reused.

Ingredients: Pork loin (to taste) Pork belly (to taste) Seasoning: Lee Kum Kee char siu sauce (to taste).

1Cut the tenderloin into large slices about 2 cm thick, and remove the fat part of the pork belly.

2Spread the char siu sauce thickly on both sides of the pork slices.

3Put it in a plastic bag and marinate it in the refrigerator for 12 hours.

4Take out the marinated tenderloin and pork belly and spread a layer of barbecued pork sauce on the grill.

5Preheat the oven to 200 degrees, medium level, 20 minutes, and bake.

6. Remove and turn over, brush with a layer of marinade, and bake in the oven for 10 minutes.

7. Take out and turn over again, brush with the marinade and bake for 10 minutes.

Method 2: Ingredients: beef tendon (500g).

Seasoning: Sichuan pepper (appropriate amount) Star anise (appropriate amount) Bay leaf (appropriate amount) Cinnamon bark (appropriate amount) Grass fruit (appropriate amount) Angelica angelica (appropriate amount) Clove (appropriate amount) Nutmeg (appropriate amount) Light soy sauce (appropriate amount) Cooking wine (appropriate amount) Green onion (appropriate amount) Ginger (appropriate amount) Garlic (appropriate amount) Sesame oil (appropriate amount).

1. Wash the beef, soak it in water for 1 hour, and change the water once in between.

2Add enough water to the pot, add the beef to a boil and continue to cook for about 5 minutes until all the blood and water are precipitated.

3. Remove the beef and rinse off the foam on the surface with clean water.

4. Boil in a pot of boiling water again for 3-5 minutes, remove it, rinse with water, and repeat 3-4 times.

5. Soak the seasoning in warm water to remove the bitterness in the spices.

6. Pour water into the pot, add green onion and ginger slices, and cook in the seasoning box.

7. Bring to a boil over high heat, add the beef, and add salt.

8Add sugar and 2 tablespoons of light soy sauce and continue to cook for 15-20 minutes.

9Turn to low heat and simmer with a lid for 1 hour, turn off the heat and soak for more than 2 hours.

10. Take it out and wrap it in plastic wrap and put it in the refrigerator to refrigerate, and take out the slices when eating.