The skewer fragrant soup does not use the bone soup

Oh, in the Chengdu area of Sichuan, the high-grade ones are all called hot pot restaurants, the dishes are basically ordered, the bottom of the pot is basically charged, and the decoration is also very atmospheric and luxurious.

And many small shops on the street, are called strings of incense, dishes are skewered with bamboo skewers into a string, the bottom of the pot is free, the charge is calculated according to the number of bamboo skewers after you eat, when I was in Chengdu, are meat vegetables 2 cents, vegetarian vegetables 1 cents a bamboo skewer. And the same model, in many areas of Sichuan, especially Leshan City, is called Malatang.

Because Leshan City is the birthplace of the eating method of bamboo skewers, the people here were the first to bring this model to other provinces, so the name of Malatang is more common, and the name of skewers of incense is limited to the vicinity of Chengdu, Sichuan.

There are many friends who like to eat skewers of incense and spicy tang, and some friends always feel that it is not so convenient to eat outside, have you ever thought about making it yourself? If you make it yourself, you can choose from more types, and you can burn whatever you want, how convenient it is.

Ingredients. Meat dishes: common hairy tripe, eel, pig ring throat, ham sausage, duck intestine, meat slices, pork ribs, chicken gizzards, etc., all meat can be used as long as it can be cut into small pieces and skewered with bamboo skewers. However, there is a cost to consider when choosing.

Vegetarian dishes: lotus root slices, lettuce, winter melon, mushrooms, dried tofu, bean skin, frozen tofu, cabbage, fungus, oyster mushrooms, etc.

You can also choose according to your preference.

Seasoning formula: 250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian bean paste, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of Sichuan pepper, 23 grams of pepper, 30 grams of dried chili pepper, 20 grams of mash juice, 20 grams of Shao wine, 10 grams of ginger rice, 100 grams of refined salt, 10 grams of grass fruit, 10 grams of cinnamon, 10 grams of grass grass, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup (boiled bone broth or chicken soup).

Step Method.

Soup ingredients: Put the wok on the fire, burn the vegetable oil to 6 mature, and then put the Pixian bean paste (chop it finely first), quickly put in the ginger rice and peppercorns and stir-fry the fresh soup immediately. Then put tempeh, finely ground rock sugar, butter, mash juice, cooking wine, refined salt, pepper, dried chili, grass fruit and other condiments.

After boiling, beat off the foam to make the soup.

Ingredients: Wash the meat vegetables, cut the eel and duck intestines into 2 cm long and wide cubes; hairy belly and pork ring throat cut into about 4 cm square; Cut the vegetarian dish into thin slices of about 3 cm. Use a washed bamboo skewer and wear it into a string of about thirty or forty grams.

Blanching: Put the brine pot on the fire to keep it boiling slightly, blanch all kinds of dishes with skewers of bamboo, and blanch and mature according to the heat of different dishes.

Dipping: Blanched and ripe dishes are placed on a plate with chili noodles and sautéed salt, and eaten with chili peppers and salt according to your taste. To dip or not to dip, more or less up to yourself. You can also use sesame oil to dip in a saucer and eat.

end precautions.

In the practice of stringing incense, such as chicken wings that are not easy to cook, you can put them in to scald, and it is best to put salt and seasonings on meat skewers to marinate them, so that they are easier to taste.

When stringing incense ingredients, it is best to use authentic Sichuan peppers and peppers to ensure that the soup is red and bright.

It's best to use it, because it tastes good and is highly nutritious.

Preparation of spicy hot stock:

Ingredients: 1 piece of pork bone, 1 piece of chicken skeleton.

The excipients include 1g of chili pepper, 1g of Sichuan pepper, 1g of sesame pepper, 2g of cooking wine, 1g of ginger and 1g of green onion.

1. First of all, the main ingredients we choose are pork bones, chicken bones, and duck bones, and the auxiliary materials are chili, pepper, pepper, cooking wine, ginger, and green onions.

2. Put peppercorns and peppercorns into gauze bags to prevent astringency in the mouth from eating in the soup.

3. Cut the ginger into slices, cut the green onion into segments, and set aside.

4. Next, put the three kinds of bones through hot water to remove the fishy smell, and put the three bones in after the water is boiled.

5. Add an appropriate amount of cooking wine, turn on a high fire, and then take hot water, and wait until the water is boiled again, and you can take out the bones.

6. Okay, the water is already boiling, turn off the heat, take out the bones, and pour out the water.

7. Add water to the pot again, **, and then put the bones in.

8. Then put it into a cloth bag with pepper and pepper, put in green onions, ginger, put a little chili, boil over high heat, turn to low heat and boil for 7 to 8 hours, you can use it. Okay, the soup stock is done.

Ingredients: 2 pork leg bones, 800 grams of chicken bones, 500 grams of pork ribs, 100 grams of salad oil, 8000 grams of water, 50 grams of tempeh, 20 grams of dried chili, 50 grams of minced ginger, 10 grams of Sichuan pepper, 200 grams of spicy bean paste, 50 grams of wine, 20 grams of caster sugar, 20 grams of Shaoxing wine.

Method 1Pork leg bones are washed and cracked; Wash the chicken bones and pork ribs separately and set aside.

2.Finely chop the tempeh; Cut the dried chili peppers into small pieces and set aside.

3.Put the materials of method 1 into boiling water and blanch to remove impurities, pick them up and wash them with cold boiled water, and set aside.

4.Take a deep pot, add 8000 water to the pot and put in the ingredients of method 3, heat to boiling over high heat, turn to low heat and continue to cook for about 1 and a half hours, filter the ingredients in the pot and take the soup, and set aside.

5.Heat a pot, add salad oil after heating, turn to low heat and add minced ginger and stir-fry until fragrant, then add Method 2 dried chili peppers and Sichuan peppercorns to stir-fry slightly.

6.Then add spicy bean paste, the minced bean bean sauce from method 2 and stir-fry for about 1 minute, then add the soup from method 4 and mix with wine, caster sugar, and Shaoxing wine for about 30 minutes, then turn off the heat, filter the ingredients in the pot and take the soup.

Different skewer shops may have different ways to make dashi stock, so it is recommended that you study and learn from other people's techniques for making dashi.

Spicy soup toppings!

200 grams of vegetable oil (about 135 grams), 100 grams of lard, 30 grams of bean paste, 30 grams of pickled ginger slices, 40 grams of pickled chili peppers, 10 cloves of garlic, 50 grams of ginger, 15 grams of Sichuan pepper, 25 grams of sugar, 10 grams of refined salt, 5 grams of monosodium glutamate, 3 grams of pepper noodles. Add another 500 grams of chicken or duck broth.

Put the wok on the fire, heat the vegetable oil, soak the ginger slices, soak the chili pepper section, the end of the bean paste, the old ginger (pat broken) and fry it a few times, decant the remaining oil, fry the lard, garlic cloves, peppercorns, etc. a few more times, pour in the chicken or duck soup, cook for 10 minutes, add sugar, salt, monosodium glutamate, pepper noodles, boil, beat off the foam, and it's OK This soup can also be used as the bottom of the hot pot.

When boiling bone broth, add a teaspoon of vinegar to dissolve the phosphorus and calcium in the bones in the soup and preserve the vitamins in the soup.

Do not add cold water in the middle of cooking, so as not to cause the sudden drop in temperature of the soup to cause the protein and fat to coagulate and denature, affecting the nutrition and taste.

It is also best boiled in cold water. If you pour hot water into the pot at the beginning, the surface of the meat is suddenly exposed to high temperatures, and the outer protein layer of the meat will immediately solidify, so that the inner and outer layers of protein cannot fully dissolve into the soup. In addition, do not put salt too early, salt will make the water contained in the meat run out quickly, and it will also speed up the coagulation of protein, affecting the umami of the soup; Don't put too many condiments such as green onions, ginger and wine, just put it in moderation, otherwise it will affect the umami of the soup itself.

If you feel that bone broth is too greasy to drink like this, you can add some kelp, winter melon, and radish to make it too greasy. You can also roast a small amount of nori over a fire and sprinkle it into the soup to remove the greasy.

In the process of boiling the soup, pay attention to skimming off the floating powder and oil slick on the soup noodles, otherwise the final soup will be ugly.

Summary: In addition to the ingredients, the most important thing is the soup base and seasoning. The recipe of seasoning can be based on personal preference, so how to boil the soup with strings of incense?

In fact, there are three kinds of soup in total, so what are the types of soup? These three soup bases are milk soup, hair soup and clear soup, of which clear soup is divided into ordinary clear soup and refined clear soup. The practice is actually similar to the practice of hot pot soup, so let's take a look at the following consumers.

1. What are the types of soup with strings of incense?

What are the types of skewer soup? There are three main types:

1. Milk soup. Choose chicken, duck, pork bones, pig trotters, pork knuckles and other raw materials that are easy to make white soup, scald them with boiling water, then add cold water to boil, remove foam, add green onions, ginger, wine, and simmer until the soup is thick and milky white.

2. Mao soup. It is used in large quantities for ordinary cooking, often boiling continuously, and then replenishing water after use. The raw materials are mostly chicken bones, pig bones, duck bones, minced meat, potato pork skin, etc., first boiled in cold water, then foamed, and then put in green onions, ginger, wine, and simmer for a few hours.

3. Clear soup. There are two types: regular consommé and refined consommé. Ordinary clear soup, using natural free-range old hens, with lean pork, scalded with boiling water, put cold water, boiled over a strong fire, remove foam, put in green onions, ginger, wine, and then change to low heat, keep the soup noodles slightly open, and turn over small blisters.

If the fire is too large, it will be boiled into a white milk soup; If the heat is too small, the fresh fragrance will not be strong. To refine the consommé, first strain the ordinary consommé through gauze for later use. Chop the chicken into minced meat and soak it in green onion, ginger, wine and water for a while.

Put the minced chicken in the consommé, stir hot, and when the soup is about to boil, switch to low heat, and do not let the soup tumble. After the turbid suspended matter in the soup is adsorbed by the chicken minc, the chicken minced chicken is removed, and this refining process is called "hanging soup". The clear soup that has been refined twice is called "double hanging soup".

Clear soup is the most difficult soup to make, it is clear and fragrant, and is often used in shark fin, sea cucumber or high-end consommé dishes.

Second, how to boil the soup with strings of incense.

Ingredients: bean paste, Sichuan pepper powder, hot pot base, bone broth, sesame seeds, dried ginger, garlic, green onion, salt, etc.

Method: 1. Pour a small amount of oil into the pot, put the quasi-garlic, green onion and ginger into it and stir-fry.

2. After stir-frying until fragrant, add Sichuan pepper powder and bean paste, and continue to stir-fry.

3. When the red oil is stir-fried, add the hot pot base and stir-fry until the fragrance is stir-fried.

4. Add the prepared bone broth and cook the soup over medium-low heat for 15 minutes.

5. Before the soup base is cooked, stir-fry the sesame seeds, then put them in the soup, and the soup base is ready.