Where can I buy the pot of the three fresh pots

The making of rice pot rice.

Rice pot is a snack food that is crispy and delicious, and is widely popular.

1) Process flow.

Washed rice, boiled rice, steamed rice, seasoning, tableting, slicing, frying, spraying seasoning, packaging.

2) Technical points.

Washed rice, boiled rice, steamed rice: Wash the rice and remove the sand, put it in a pot and boil it until it is half-cooked, remove it, and steam it in a steamer.

Mix Add 2% 3% shortening or palm oil and 12% 16% starch to the steamed rice and stir well.

Tablet pressing and slicing: Use a tablet press to press the mixed material into 1 mm thick rice flakes and slice them according to the specifications of 3 cm and 2 cm.

Frying and spraying seasoning: the oil temperature is about 240, the time is 3 6 minutes, fry to light yellow and remove it, drain the oil and spray the seasoning powder with a fineness of 60 80 mesh, and then package.

The pot is delicious, nutritious, is one of the small foods loved by people, and the home production of the pot is also a way to make money.

1. The ratio of raw materials is 500 grams of rice, 50 grams of starch, and a little lard.

2. Production method.

Put the washed rice into the pot, boil it until it is half cooked, remove it, and then put it in a steamer to steam.

Stir in a small amount of lard while hot, and when the rice cools to room temperature, stir in the starch.

The rice is hand-rolled into 2 mm thick flakes and cut into appropriate slices with a knife.

Put an appropriate amount of vegetable oil into the pot and heat it, put in the rice flakes after the oil is hot, remove it when it is fried until it is light yellow, control the excess oil, and then sprinkle it with seasoning powder.

3. The production of two kinds of seasoning powder.

Ratio of spicy seasoning powder: 20% monosodium glutamate, 2% chili powder, 76% salt, 2% pepper powder.

Ratio of cumin seasoning powder: salt 60%, cumin 28%, ginger powder 3%, Sichuan pepper powder 9%.

Resources.

There is a cooking product section of a large supermarket.

Make your own cooked rice, put oil in the pot, coat the rice with a spoon and compact, heat it over low heat, and wait for the rice to batter. Turn it over and dry it. Put it in a pan and pat it and serve.

Generally available in large supermarkets, in the dry goods section.

Worry-free** network, product name: Sun brand millet pot (spicy cumin spiced beef three fresh) Unit price: 2 yuan.

Net contents: 50 g.

Manufacturer: Xi'an Sun Food Group Co., Ltd. Xi'an Sun Food Co., Ltd. production date: July 25, 2006.

Shelf life: 12 months at room temperature.

Whole piece (100 packs) wholesale price: 150 yuan, count down the package, super grid!

The package is a wholesale price, not a retail price, and you have to batch 100 packs, that is, a box to enjoy this**, and the retail price is 2 yuan package!

You go to a large, well-stocked supermarket and remember, the one that doesn't have an anti-counterfeiting trademark is real, it is said.

Ingredient formulation. Ingredients: 40 grams of pot paste, 50 grams of sea cucumber, 50 grams of chicken slices, 50 grams of prawn net meat slices, 10 grams of fresh mushrooms, 15 grams of winter bamboo shoots, 2 grams of pickled chili peppers, 70 grams of vegetable oil, 5 grams of chicken fat, 3 grams of egg whites, 6 grams of salt, 2 grams of sugar, 8 ml of cooking wine, 1 gram of monosodium glutamate, 8 grams of green onion slices, 2 grams of ginger slices, 4 grams of garlic slices, 5 grams of starch.

Ingredients: leftover rice, bamboo shoots, shrimp, sea cucumber, green onions, egg whites, shredded ginger.

Seasoning: salt, pepper, cooking wine, vegetable oil, water starch.

How to make it: <>

Three fresh pot ** collection (7 photos).

1.After removing the sand line of shrimp, wrap a thin layer of egg white, and the sea cucumber is also prepared in the same way (it is best to grasp and knead it several times with your hands), the sea cucumber is made of water with hair soup, washed and changed to butterfly slices, and the most tender part of the bamboo shoots is cut into thin slices, and blanched with boiling water to remove the astringency.

2 Heat the oil in the pot, add the ginger shreds and stir-fry, pour in the shrimp and stir-fry until cooked.

3 Reheat the oil and stir the green onion and ginger over low heat to bring out the fragrance, pour into the soup, cook for a while, remove the green onion and ginger, add the chicken slices, sea cucumber, winter bamboo shoots, pickled peppers, green onions, ginger, garlic, add sugar, salt, cooking wine, monosodium glutamate, taste the good taste, after the juice is boiled, thicken with water starch, pour chicken fat, and put it in a soup bowl.

Add green onion segments and stir-fry, then add sea cucumber and stir-fry, then add shrimp, salt, cooking wine, pepper, and water to simmer.

4 While simmering, heat the oil in another pot, put the rice cut into small pieces and fry it until golden brown and remove it, or break the pot into small pieces, put it in 8 hot oil and fry it to be tooth yellow.

5 Pour the thin starch into the pot where it is still boiling to reduce the juice a little, then pour it over the fried pan.

Sanxian Guoba is a traditional famous dish in Sichuan Province and belongs to the Sichuan cuisine. The pot is crispy, sound and colorful, three fresh and tender, the taste is mellow and fragrant, salty and fresh and slightly spicy. Originally, it belonged to Sichuan cuisine, but later it was also absorbed into northern cuisine because its main auxiliary ingredients were only seafood, chicken, fresh mushrooms, and winter bamboo shoots.

Sanxian Guoba has a unique taste, fresh and crispy, light taste and long aftertaste, so it has always been loved by people.

Ingredient breakdown of the main ingredient.

1 bowl of rice. 100 grams of shrimp puff closed.

Accessories. 50 grams of magnolia slices.

30 grams of green peas.

30 grams of water fungus.

Celery root. Half a red bell pepper.

Ingredient. 2 tablespoons tomato paste.

teaspoon salt. 2 teaspoons cooking wine.

2 teaspoons sugar.

A pinch of chicken bouillon. A pinch of pepper.

A pinch of sesame oil. The steps of the three fresh pot cakes.

1. Prepare the raw materials, leftover rice, shrimp, Shuifa magnolia slices (just a kind of bamboo shoots and dried soaked hair products), Shuifa fungus, green peas, celery, red bell peppers, tomato paste, as well as ruined salt, chicken essence and other home-style seasonings.

2Put the rice into a plastic bag and press the slices by hand, you can also use a rolling pin, but the texture of the rolled rice is not so crunchy.

3Use a knife to cut the sliced rice into small pieces and remove the plastic bag.

4. Pour oil into the pot, and when the oil temperature is six or seven hot, put in the cut rice pieces (at this time, if it is not convenient to pick it up by hand, you can scoop it up with the help of a knife or spatula, so that it is not easy to break).

5. The pot in the pot floats and the color is golden yellow and can be served (if you do a lot of preservation at one time, it is recommended not to fry it in place at one time, and the light yellow can be scooped up, because it needs to be fried again when eating).

6. Scoop up the fried pan and drain the oil, and put it in a bowl.

7Add a little salt, chicken essence, cooking wine, pepper and starch to marinate the shrimp to remove the fishy taste.

8. To process the side dishes, blanch the green peas, magnolia slices, fungus, celery segments, and red peppers separately.

9Blanch the side dish in cold water, drain and set aside, marinate the shrimp in oil or stir-fry it with a little oil.

10Put oil in a pot, stir-fry the garnish and season.

11Pour the previously stir-fried shrimp into the pan.

12Then add the tomato paste and stir-fry evenly.

13Finally, add a little stock or water, boil with a little water starch to thicken the thickener, pour in a little sesame oil, and pour it on the fried pan.

Ingredients: 8 slices of pot, 30 grams of pork slices, 50 grams of shrimp, 20 grams of bamboo shoots, 20 grams of green peppers, 30 grams of tomatoes, 20 grams of green onions, 2 tbsp tomato paste, 200 broth, 1 4 tsp salt, 2 tbsp caster sugar, 1 tsp sesame oil, 1 tbsp white powder water.

Method:1Wash the slices of meat, shrimp and bamboo shoots, blanch them in boiling water, and drain them for later use.

2.Remove the stems of green peppers and seeds, and tomatoes, and cut them into small pieces for later use.

3.Heat 2 tablespoons of oil in a hot pan, add green onions over low heat until fragrant, add recipe and squid to stir-fry over medium heat until fragrant, add broth, tomato paste, salt and caster sugar, change to low heat and boil for about 30 seconds, then thicken with aether white powder water, then drizzle with sesame oil for later use.

4.Pour about 500 oil into the hot pan and boil it to about 160, turn off the low heat and put it in the pot, when it is slightly yellow, pour in about 2 tablespoons of water, and quickly cover the pot lid to prevent the oil from spraying out, wait for the oil explosion sound to stop, open the lid and continue to fry until crispy, pick it up and put it in a casserole or deep dish, and pour it on while it is hot.

Ingredients: shrimp, pot Accessories: shredded chicken, eggs Seasoning:

Salt, chicken essence, sesame oil, sugar, white vinegar, tomato paste, broth, starch, cooking wine, edible oil Method: 1. Wash the shrimp and put it in a utensil, add salt and egg white, and stir evenly with starch; 2. Sit in a pot and light the fire, pour in the broth, shrimp, cooked shredded chicken, salt, cooking wine, sugar, chicken manuscript essence, sesame oil, tomato sauce and boil, and then thicken the starch and put in white vinegar to make chicken and shrimp marinade; 3. Leave oil in the pot. When the oil is 7 hot, put it in the pan, fry it until it becomes crispy, remove it, put it in a utensil, and pour the marinade.

Special hall Qi dots: crispy and pine, salty and delicious.

The homely practices of Sanxian Guoba include fried, non-fried, etc., and the specific methods of frying are as follows:

Main ingredients: 100g of millet, appropriate amount of oil, a little salt, appropriate amount of corn starch.

1. Wash the millet and soak it for 25 minutes in advance.

2. Add an appropriate amount of water and steam in a steamer for 15 minutes.

3. Add an appropriate amount of cornstarch to the steamed millet and mix well.

4. First take half of it and put it in a fresh-keeping bag and knead it into a ball.

5. Gently roll out with a rolling pin.

6. After rolling out, cut into small slices.

7. Heat the oil pan to 50% hot, then put in the millet slices in the code shape, fry until golden brown and remove them.

8. Use kitchen paper towels to absorb excess oil.

Ingredients: 300g pancake (millet).

Excipients: shiitake mushrooms (fresh) 50 g tomatoes 150 g carrots 50 g mustard 100 g peas 50 g.

Seasoning: 10 grams of soy sauce 5 grams of sesame oil 3 grams of pepper 3 grams of salt Each appropriate amount of three fresh pot preparation:

1.Boil 6 cups of clear soup, add sliced shiitake mushrooms, mustard and peeled diced tomatoes, cut flower-shaped cooked carrot slices and pea pods, add soy sauce and salt to taste and cook into a three-vegetarian soup, all boiled and put in a large soup bowl.

2.The pot is fried in extremely hot oil until golden, then removed, put it on a plate and serve it with three vegetarian soups, and pour the pot into the soup at the same time.

3.Drizzle in sesame oil and sprinkle with a little pepper.

Ingredients: Rice, shrimp, squid, fungus, chili, egg, green onion, ginger, cooking wine, stock, salt.

1. Wash the rice first, then put it in the prepared steamer, steam it through water, take it out, and let it cool for later use;

2. Beat the eggs into a clean small bowl, pour in an appropriate amount of warm water, and then stir well with chopsticks to make egg liquid; Wash the chili peppers and cut them into segments; Spare;

3. Rinse the fresh shrimp, remove the shrimp line and shrimp head, peel the shrimp into shrimp and marinate them with egg liquid, cooking wine and salt for a while; Rinse the green onions and cut them with a knife; Rinse the ginger and chop it into minced pieces;

4. Clean the squid, cut it into small pieces, put it in hot water, blanch it for a while, put it out, and drain the water; Soak the fungus, take it out, rinse it, and tear it into small flowers; Spare;

5. Put the rice into a baking tray brushed with oil, then put it in the oven, and take it out after it is baked. Heat the oil in a pan again, put it in the baked pan, fry it for a while, and then put it out;

6. Then heat the pan again to heat the oil, add the green onion and ginger and stir-fry until fragrant, add the fungus, shrimp and squid and stir-fry for a while, add an appropriate amount of cooking wine, and put in the chili segment;

7. Then pour in an appropriate amount of broth, thicken, and then pour the fried squid and prawns on top of the prepared pot while it is hot;

1.Wash and cut the straw mushrooms, cut the celery, carrots and ham sausages into thin slices;

2.Cut the lean meat into thin slices and add an appropriate amount of light soy sauce, sugar, cooking wine, and water starch to marinate for 10-15 minutes;

3.Add a little oil to the pot and heat it, put in the marinated meat slices to quickly slide away, and after the meat changes color, remove it and set aside;

4.After stir-frying the green onion and garlic until fragrant, add straw mushrooms, carrots and ham sausages and stir-fry for a while, add an appropriate amount of water and salt and simmer for a while;

5.Take another pot next to it, add enough oil and boil until it is 7 hot, put in the pan and fry until golden brown;

6.Add celery to ingredient 4 and stir-fry evenly, add an appropriate amount of water starch to thicken into three fresh ingredients, take out the fried pan, drain the oil, spread it on the plate, and pour the boiled three fresh ingredients and soup and vegetables on the pot to eat.