Jeonnam Ironing is to be those made materials and processes! Urgent!!

Hot skin is a special food of the Hakka people in southern Gansu. In particular, most people are even more fond of snack food, and every household makes snack food It is not only a good gift for every household during the New Year's holiday, but also a must-have food for local banquets and good deeds. The best time to make this food item is autumn, and the process of making it is as follows:

1. Soak the japonica rice one day in advance, add dried chili, garlic, yellow oranges (natural pigments), etc. to grind into rice milk, and add leeks cut into small pieces in the rice milk 2. Pour a small spoon of rice milk into a round thin container (this container is generally bamboo), shake it evenly into a small thin layer and put it in the pot to steam at high temperature (at this time, it is extremely delicious to order or eat directly in the hot skin bag) 3. Divide it into two and lift the hot skin and get tired together 4. Then cut the tired large pieces of hot skin into small pieces as needed, and you can also use natural pigments to paint patterns on it. 5. Spread the hot skin one by one on a clean drying platform in the square or roof, 5. Put it in the warehouse after drying and put it in a ventilated and dry place. 6. Heat with the special coarse sand used for roasting, put the hot skin into it and stir-fry, you can also use coarse salt instead of coarse sand to fry, now it is more convenient with a microwave oven, as long as the dried hot skin is put into the microwave oven and heated for a few minutes, you can eat.

7. In addition, it can also be fried to eat. 8. There is a more important way to eat, that is, it is boiled to eat like boiling pho, which is particularly popular in the new town of Dayu County, and it is also very delicious and has a special name called "hot skin", it can be said that "Xincheng hot skin" is famous far and wide!

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There are a lot of them sold on the street. Just ask. I think the one across the street from the hospital is the most affordable and delicious. Reading outside. I miss it so much

The best time to make this food is mainly in autumn and winter, and the production process is as follows:

1. Soak the japonica rice one day in advance, add dried chili, garlic, yellow orange (natural pigment), etc. to grind into rice milk, and add leeks cut into small pieces in the rice milk.

2. Pour a small spoon of rice milk into a round thin bamboo container, shake it evenly into a small thin layer and put it in a pot to steam at high temperature (at this time, it is extremely delicious to order or eat directly in hot skin, similar to the rice rolls eaten at breakfast in Guangzhou, but there is no rice rolls greasy, and there is a fresh taste of bamboo).

3. Split it into two and lift the hot skin and get tired together.

4. Spread the hot skin one by one on a clean drying platform in the square or roof, and when it is semi-dry, then cut the large hot skin into thin strips (similar to pho) as needed, or you can paint a pattern with natural pigments on it, and then roll it into a ball.

5. After drying, put it in the warehouse and put it in a ventilated and dry place. The semi-finished "hot skin" is made.

6. When needed, take it out and cook it like boiling pho, but with some local soup. This way of eating is particularly popular in the new town of Dayu County, and it is particularly delicious and delicious, and there is a special name called "hot skin", it can be said that "Xincheng hot skin" is famous far and wide!

Hot skin, also known as powder skin, is the special product of Anyuan County, Xinfeng County, Quannan County, Dingnan County, Ganzhou City, Dayu County, Ganzhou City, Longnan County, Ganzhou, Jiangxi, Shangyou County, Ganzhou, Chongyi, Buhui County, Hunan, Shenda Anren, etc., the special food of the Hakka people of the Han nationality. Stone grinding slurry. There are multiple processes of steaming in Wanghuo, and the finished product is flake-like, crispy and crispy in the mouth, and flexible when cool, with a unique fragrance.

The food of my hometown was especially liked when I was a child.

Blanching is also known as powder skin, also known as iron plate dry (plate skin, spicy skin) is a special product of the unique flavor of Hakka folk in southern Gansu, which is made of rice as raw material through soaking, grinding, steaming and other processes. Hakka hot skin is a natural green product, and the finished product is flake-like, with bright color, fragrant, crispy and crispy taste. It is a special product of Anyuan County, Xinfeng County, Quannan County, Dingnan County, Dayu County, Longnan County, Shangyou County, Chongyi County and Nanxiong County, Guangdong Province, Anren County of Hunan Province in Ganzhou City, Jiangxi Province, and belongs to the special food of the local Hakka people.

The method is to use rice pulp and steam translucent rice flour flakes into a round dustpan to select rice. Stone grinding slurry. Wanghuo steames multiple processes, the finished product is flake-like, crispy and crispy in the mouth, flexible when cool, and has a unique fragrance.

The taste of nostalgia.

Jiangxi Ganzhou specialty, crispy and delicious, endless aftertaste.

Hehe. About this aspect.

Leave it to them.

Won't get on fire. Patients taking ** cardiovascular diseases, gastrointestinal diseases and anti-tuberculosis drugs should not eat more soy sauce.

1. Soy sauce evolved from sauce, as early as more than 3,000 years ago, there were records of making sauce in the Zhou Dynasty of China. The invention of soy sauce brewing by the Han working people in ancient China was purely accidental. The earliest soy sauce used by the emperors of ancient China was made from fresh meat, which was similar to the current fish sauce manufacturing process, because the flavor was excellent and gradually spread to the people, and later it was found that soybeans were made with similar flavor and cheap, so they were widely spread and eaten.

2. In the early days, with the spread of Buddhist monks, it spread all over the world, such as Japan, Korea, and Southeast Asia. In the early days, the manufacture of soy sauce in China was a family art and secret, and its brewing was mostly controlled by a certain master, and its technique was often passed down from generation to generation or passed on by a master of a school to form a certain way of brewing.

Tools Materials:

Sheep, salt, green onion, ginger, garlic, pepper, seasoning, fennel, seasoning, soy sauce, sugar, vegetable oil.

How to Operate:1The sheep are slaughtered and then cleaned of the wool with boiling water. Make small cuts all over the sheep's body.

2.Put food salt, green onions, ginger, garlic, peppercorns, spices, fennel, etc. in the belly of the sheep, and smear edible salt and seasonings on other parts of the sheep's body for seasoning and pickling.

3.The processed sheep body is hung up, and then brushed with a layer of soy sauce, sugar, and then a layer of vegetable oil.

4.Hang the sheep in a hot oven, cover tightly, and seal the seal. Place a basin underneath the sheep so that the oil from the sheep can flow in. The lamb can be taken out when it is yellow and crispy and the meat is tender and cooked.

Roast whole lamb is a traditional local flavor meat product in the diet of ethnic minorities in Xinjiang, especially the Uyghur people. It is the healthiest, most environmentally friendly and greenest food in the current meat diet, the whole sheep is golden and buttery on the outside, the meat is brown and crispy on the outside, the meat is soft and tender, the mutton is fragrant and fragrant, quite palatable, and unique.

1.The sheep is slaughtered, the whole body is boiled with boiling water of 80 90, the hair is cleaned while it is hot, the internal organs are removed, the internal organs are scraped and cleaned, and then several small cuts are made with a knife in the abdominal cavity of the sheep and in the thick part of the meat on the inside of the hind legs.

Roasted whole lamb 2Put green onions, ginger slices, Sichuan peppercorns, spices, minced cumin into the lamb belly, and rub it with refined salt to taste, and at the knife edge on the inside of the lamb leg, use seasoning and salt to taste.

3.The tail of the sheep is pinned into the abdomen with an iron skewer, the chest is facing up, the limbs are hung on the leather surface with iron hooks, brushed with soy sauce, the sugar color is slightly cool, and then brushed with sesame oil.

4.The whole lamb belly is hung up in the oven that is heated in advance, the mouth of the furnace is covered tightly with an iron pot, and sealed with yellow mud, and an iron box is prepared under the stove to hold the mutton fat that flows out during baking, about 3 4 hours, and the sheepskin is roasted until it is yellow and crispy, and the meat is tender and cooked.

5.When eating, the whole sheep is placed in a special wooden plate, the sheep horns are tied with red silk cloth, carried to the dining room for guests to enjoy, the chef peels off the sheepskin and cuts it into strips and puts it on the plate, and then the mutton is cut and cut into thick slices, and the mutton bones are chopped into large pieces and put on the plate respectively, accompanied by green onions, garlic paste, noodle sauce, lotus leaf cakes, and bring Mongolian knives to the table.

Production key. The production requirements of roasted whole sheep are strict, and 1 2-year-old Inner Mongolia white big-headed lamb must be selected, after slaughtering, scalding, simmering, pickling, seasoning, and then hanging into the oven, sealing the mouth and roasting matured with slow fire, the finished product is yellow and red, oily, crispy skin and tender meat, fat but not greasy, crispy and delicious, with unique flavor.

Precautions. Charcoal-grilled whole sheep is best used to use fruit wood or larch sawdust as raw materials, and the process is mainly to make the sawdust through the machine at high temperature and high pressure, and then send it to the carbonization furnace to carbonize the mechanism charcoal is the best. There is no need to add anything in the whole production process, which is an environmentally friendly product. The charcoal sold in the market mainly has two shapes: hexagonal with a hole in the center and a square with a hole in the center.

As an alternative to traditional charcoal (traditional charcoal: made from trees as raw materials, fired and is an industry that destroys resources and is now banned by the state), machine-made charcoal has many advantages such as long burning time, high calorific value, no smoke, no explosion, and environmental protection.

Hello, roasted whole sheep ingredients: star anise, pepper, cloves, kaempfera, hawthorn, fennel, woody, sweet pine, sand ginger, cardamom, angelica, angelica, cinnamon, nutmeg, benzoin, bay leaf, pepper, spicy, grass fruit, ginger, tangerine peel, sand kernel, almond, mint, ginseng, poppy, Shaoxing rice wine, Weidamei, refined salt, chicken essence, rock sugar, chicken soup, salad oil, etc.

1.Fresh hides are those that have not been treated, and rawhides are those that have not been tanned.

2.Cowhide is tanned, and cowhide generally refers to raw hides.

3.Blue leather is tanned but not finished, and leather blank refers to the one that is ready for processing, which can be either raw or blue.

4.From raw hides to finished leather, it is generally said that it has gone through: washing skin, removing piloalkali swelling, removing meat, softening acid, tanning (after tanning, blue skin, blue skin is the skin embryo of the finishing process), standing, backwater, retanning, dyeing, color fixing spraying, this different product has different processes, which is too complicated.

5.The cost of the processing process is too complicated, I don't know what products you want to make, as well as the requirements of the product, this cost span is still relatively large, as well as the cost of chemical materials, and the cost of labor are changing, many of which are about 5 yuan a foot.

6.I don't understand this question, animal skins are uneven, for example, you are fatter, he is thinner, of course, the fat content of these two people's skins is different.

7.The general concept of tanning refers to the process from hides to leather, and finishing refers to the surface treatment, like painting a wall.

8.The size of the cowhide in different regions is different, and the utilization rate is also different, depending on what leather you do.

9.The size is different, the weight is different, there is also the fat content, impurities, etc.

10.These are the styles of finished leather, different styles of production processes are different, you can also choose your own name, but you have to accept it to be universal.

The first step, cleaning: clean the fresh cowhide, remove the meat under the skin, soak it in salted water, take it out to dry, get the salted cowhide, and set it aside;

The second step, degreasing: the salt cowhide is washed with water, filtered, and added to the degreasing tank filled with degreasing agent for degreasing treatment; The degreaser comprises the following raw materials: defatase, polyvinylpyrrolidone, Tween-80, water.

The third step, hair removal: hair removal treatment is carried out on the cowhide after degreasing treatment;

The fourth step, soda immersion: the cowhide is added to the drum, the lye solution is added, and the lye solution comprises the following raw materials of 100% quality: 1 Na2S, 2 Ca (OH Naoh, water allowance, set to rotate and stop for 3h, discard the liquid after 24h, and clean it with running water.

The fifth step, deashing: the cowhide is soaked and washed with 3 (NH4)2SO4 aqueous solution, and cleaned with running water.

The sixth step, softening: add the cowhide to the drum, add 1 hydroxyacetic acid aqueous solution to it, set the rotation stop for 3h, discard the liquid after 24h, and clean it with running water.

The seventh step, pickling tanning: the cowhide is added to the drum, 2 formic acid is added to it, rotated for 20-30min, and then the compound tanning agent is added, the compound tanning agent is composed of tannin gum and chromium salt tanning agent, the pH is adjusted with dilute sulfuric acid, the rotation stop is set for 3h, and the liquid is discarded after 24h, and it is cleaned with running water.

Step 8, drying: squeeze the cowhide horizontally and let it dry.

The above is the processing process from fresh cowhide processing to finished cowhide, I hope it will help you.

Have a great day!

If you don't want to work, wait for the workers at the door of the processing plant to get off work, ask it, don't forget to give them cigarettes, send something.