I want to know how to make cold powder, spicy hot, and stewed seeds

1. Tea eggs: [Ingredients] 1000 grams of eggs, 25 grams of tea, 2 grams of Sichuan pepper, 5 grams of ingredients, 5 grams of cinnamon, 3 grams of cumin, 10 grams of refined salt, 50 grams of soy sauce, 10 grams of green onions, 5 grams of ginger. 【Method】(1) Boiled eggs.

Place the eggs in an aluminum pot, add water, and cook gradually over medium heat. Then, pour out the boiling water and rush with cool water. 2. Malatang:

Condiments: Sichuan pepper, Sichuan pepper, star anise, cinnamon, ginger, bay leaves, grass fruit, meat buttons, sugar, dark soy sauce, bean paste, ginger, green onion Ingredients: tender chicken thighs, suckling pigeon (two, depending on the amount of soup), pork bones, chicken bones, lamb bones, buffalo meat, buffalo tripe Oil:

Lard, butter, rapeseed oil Production: Put an appropriate amount of rapeseed oil, the oil temperature is sixty percent, put the sugar and fry it into a flowing lake, wait for the oil temperature to rise until ninety, the tender chicken thighs, wait for the color to be bright red and slightly heavy, add broth, cook slightly, put butter, lard, chicken bones, lamb bones, buffalo meat, Sichuan pepper, star anise, cinnamon, cold ginger, meat buckle, bay leaves, grass fruit, a little dark soy sauce, slow fire and light simmer. In another pot, put vegetable oil, stir-fry the bean paste to bring out the fragrance, and put the minced ginger; Wait for the meat to rot, the soup is colored, and the last three times to remove the peculiar smell, the soup into an adjunct:

Enoki mushrooms, coriander, green bamboo shoots, etc. (there are many kinds of ingredients in Changsha, all kinds of meat and vegetables) Accompaniment: garlic or sesame oil mixed sauce stir-fried. Malatang recipe Ingredients:

Tofu, fish balls, broccoli, cauliflower, crab meat, shrimp, fungus, salad vegetables, Sichuan peppercorns, green onion sauce.

Malatang Recipe for seasoning Ingredients: chili noodles Sesame pepper noodles Garlic and onion salt Sesame paste Chicken essence production: 1

Put the chili noodles in a pan of hot oil and fry them in chili oil. 2.Put the pepper noodles and spring onion foam together in hot oil and fry them into pepper and scallion oil.

3.Add salt to the sesame paste, add cold white and dilute it. 4.

Mash the garlic and add water to make garlic juice. The seasonings have been prepared, and when eating Malatang, you only need to blanch the vegetables and other vegetables in hot water, and then remove and mix the ingredients mentioned above. The reason why the sauce is different is that the materials are different and the methods are similar The key word: boiling.

Ingredients: 1 piece of buckwheat powder, 200g cabbage kimchi, 1 green onion, 3 pieces of garlic, 1 tablespoon of sesame seeds, 2 tablespoons of sesame oil, 1 tablespoon of soy sauce, 1 piece of seaweed.

Directions: 1) Cut the buckwheat jelly into two and cut it into 7mm thickness.

2) Pick out the filling and shred the cabbage kimchi and finely chop the green onion and garlic. Fry the seaweed and roast and knead it.

3) Put the prepared green onion, garlic, sesame and sesame oil in the soy sauce to make the sauce.

4) Put the dehydrated kimchi and jelly in a large bowl and mix well with the sauce. Sprinkle nori in a bowl.

This is a must in Jingdezhen - cold powder. Did you see it, do you think this fan is a little different? Oh, it's different.

Although cold noodles are available in many places, the cold noodles used in Jingdezhen are very different. The vermicelli is relatively thick, about centimeters in diameter.

Cold noodles are the hottest near Jingdezhen No. 6 Primary School, which has been open for many years, and customers with good business are lining up to take it home to eat. It's spicy every time, but I still want to eat it.

The seasoning is abundant! There are wet salt vegetables, orange peel, bean drums, chives, chili paste, soy sauce, garlic, and ginger. The boss will help you first put the prepared vermicelli into boiling water and soak it (you can achieve disinfection and warmth again), take it out, put it in an aluminum pot, put the mixture, and help you stir evenly.

How about the service is considerate.

First, boil a pot of boiling water in a pot. Cut the pickled radish into cubes, chop the pickled orange peel, and cut the peppers and green onions into grains for later use;

2. Add pre-cut radish, orange peel, chili powder, pepper oil, spicy, garlic, chopped green onion, sesame oil, salt, monosodium glutamate, and soy sauce in the scoop;

3. After the water is boiled, put the cold powder into the pot and blanch it, in fact, the cold powder itself is cooked, which is done for disinfection and heating. Note that you don't need to blanch for a long time, about 2 minutes, then take out the cold powder, put it in a plastic scoop, then stir, mix well and put it in a bowl to eat.

Don't: Eating cold powder should not drink beer, it will cause diarrhea.

Jingdezhen cold noodles are simple and are common dishes in the mustard recipe encyclopedia, you don't have to look at Jingdezhen cold noodles to learn, but how to make Jingdezhen cold noodles is the best, follow the practice of home-cooked food network ** to make this Jingdezhen cold noodles.

Introduction of Jingdezhen cold powder:

In fact, I bought the raw materials in **, but I think it is more delicious to make, and the seasoning can be made by myself, so I still send it for reference.

Ingredients and seasonings of Jingdezhen cold noodles:

Rice noodles 500g green onion, mustard, appropriate amount, snow red, appropriate amount, oil, chili, sesame oil, monosodium glutamate, soy sauce.

Teach you the home-cooked practice of Jingdezhen cold noodles and how to make Jingdezhen cold noodles delicious.

1. Chop the snow red and mustard mustard, stir-fry it with oil and chili, add an appropriate amount of monosodium glutamate and soy sauce to make a sauce.

2. Boil water and turn off the heat.

3. Soak the rice noodles in boiling water for 2-3 minutes.

4. Remove the rice noodles and pour the sauce on.

5. Cut the green onion into sections and pour it over.

6. Appropriate sesame oil can be placed to taste.

How to make Malatang.

Ingredients: Pork slices.

450g seafood meatballs.

800g chili pepper as an adjunct.

Chopped green onion to taste. Appropriate amount of peppercorns, appropriate amount of salt.

Chicken essence to taste. Appropriate steps.

1.Stir-fry chili, green onion and peppercorns in a pan until fragrant.

2.Add the sliced meat and sauté until browned.

3.Pour an appropriate amount of boiling water into the pot, add seafood balls and other ingredients to cook, add salt and chicken essence.

Ingredients: Ingredients.

100g of dry rice flour

Excipients mustard. 2 boxes of tomatoes.

1 celery. 10g chopped pepper.

5G steps. 1.The powder is boiled with hot water, and soaked in cold water after it has been penetrated.

2.Mustard chopped, tomatoes peeled and chopped, celery washed and chopped 3Put water in the pot and boil, add the powder, after the water boils, remove the powder, and supercool the water 4Put oil in the pot, add more, add mustard, tomatoes, celery and stir-fry, put chopped peppers, add powder, stir, and remove from the pot.

Don't go to the supermarket to buy sweet potato powder, go to the market seasoning store to buy sweet potato powder, there is a market specializing in stuffy seeds, I have done it very well.

Your adoption gives me the motivation to keep trying!

Go to the store and ask, there must be.

Ingredients: 150g of spicy hot base.

Excipients: 50g beef balls, 50g fish balls, 50g fish tofu, 50g gluten, 50g yuba, 50g shiitake mushrooms, 50g broccoli, 50g tofu rolls, 50g ham slices, appropriate amount of water.

Step 1Take a packet of spicy hot base.

2.Use kitchen scissors to cut the base material.

3.Pour an appropriate amount of water into the pot and bring the water to a boil over medium heat.

4.Pour the spicy hot base packet into the water and mix the packet with chopsticks.

5.In the order of meat-fish-soy products-vegetables.

6.Put the ingredients that have been skewered with bamboo skewers in advance into the pot in order.

7.Meat should be boiled until medium-rare, then the next ingredient is added, and vegetables are added at the end.

8.Cover the pot and simmer for 30 seconds, then turn off the heat.

9.Serve the soaked ingredients and take an appropriate amount of red oil soup base.

If you look at it from a health point of view, it's best not to eat it, I remember a news report that the spicy tang on the street was purely "gutter oil". After **such a ** now that there are fewer people eating, you better take it easy!

Isn't it the total with sauce? I don't have soup or I don't have much soup to eat.

Taiwan Lao Diexiang Malatang breaks through the traditional production method of Malatang, and carefully develops the first --- bone broth Malatang (the soup is made of pork, beef, chicken bones and more than a dozen kinds of expensive Chinese medicine stewed and boiled) for the appeal of health, creating a unique spicy soup with a delicious and warm taste, and a fragrance after the meal. It is in line with the demands of modern people for less oil and less salt, warm and healthy, nutritious and healthy. It has four characteristics of spicy and fresh fragrance, such as numb but not dry, spicy and rich, fresh but not fishy, and fragrant in the mouth.

Is Malatang base sold in the market? Or did you do it yourself?