How to make the red soup of tempeh thick, and how to boil the red soup of Sichuan cuisine

Soybeans and soy sauce, sugar, salt, pepper, etc.

Method 1, mold beans take a kilogram of soybeans, wash with water, soak for 8-15 hours (8 hours in summer, 15 hours in winter), after the soybeans rise, change the water into the pot (to submerge the soybeans as the degree), heat and boil, change to simmer for 5-6 hours until the soybeans are crispy (when boiling the beans, if the soup is dry, you can add an appropriate amount of hot water, do not add cold water), and then pour the soybeans into the bamboo luo, drain the juice, cool to 40 and place it for 1-2 days, and it can be eaten 2 days after preparation. After the moldy beans are prepared, there is a little ammonia, and the lid can be opened to make the ammonia volatilize. The moldy beans have long sticky filaments that grow longer and longer, which is a sign of success.

If you can't pull out the silk, there may be miscellaneous bacteria infiltrating, and it is not edible.

2. The preparation method of tempeh is to pour 1 kg of moldy beans into a container, add 30 grams of salt and mix well, take it out after placing it for 24 hours, spread it out in the sun, dry it for 1 day, then put it back into the container, sprinkle it with 20 grams of flour, continue to spread it the next day, and put it in a can after it is completely dry. Mix 250 grams of soy sauce, 50 grams of sugar, 10 grams of salt, 1 gram of pepper, 1 gram of mixed seasoning (chili, sesame, tangerine peel, hemp seeds, and pepper) with 1 kilogram of moldy beans, place them for 3-5 days, wait for the liquid to completely penetrate into the moldy beans, take out the stall and dry it, that is, it becomes a high-grade tempeh.

First, put the wok on the fire, heat the oil, add the watercress, ginger slices (old ginger shoot) tempeh, stir out the fragrance and red, and then put the soup, boil the cooking wine, the juice, pepper, pepper, salt, rock sugar, etc., and boil it when the soup is thick, the aroma is overflowing, and the taste is spicy and sweet.

1. Vegetable oil is refined first; Butter cut into small pieces; Pixian watercress finely chopped; After boiling the dried chili peppers in a pot of boiling water for about 2 minutes, remove them and grind them into mushrooms, that is, they become glutinous chili peppers; Ginger slap broken; Peel and clove the garlic; green onion knotting; crushed rock sugar; star anise, sannai, cinnamon broken into small pieces; The grass fruit is broken.

2. Put the wok on medium heat, pour in the vegetable oil and heat it after the pan is simmered, put in the butter to boil, put in the ginger, garlic cloves, and green onion knots and stir-fry until fragrant, then add the Pixian bean paste and glutinous peppers, turn to low heat and slowly fry for about 1 15 hours, until the watercress is dry, the aroma is overflowing and the peppers are slightly whitish, pick out the green onion knots in the pot and do not use them.

3. Then add star anise, sannai, cinnamon, cumin, grass fruit, comfrey, bay leaves, vanilla, male cloves, etc., continue to fry over low heat for about 15 20 minutes, until the color of the spices in the pot becomes darker, add rock sugar and mash juice, and slowly boil over low heat until the water in the mash juice completely evaporates.

Sichuan red soup method 1: red soup fish head tofu.

Ingredients: 1250g of fish head, 1 box of soft tofu, mushrooms, green onions, ginger, chili, soy sauce, Shao wine, sugar, refined salt, monosodium glutamate, chicken essence, cooked lard, and fish soup.

Method 1, fry the fish head with lard on both sides, put it in a clay pot, add the fish soup, and put the soup until the fish head is just submerged, 2. Put in green onions, ginger, chili, shiitake mushrooms, Shao wine, soy sauce, and sugar.

3. Put it on the stove and cook for about l hours, 4. Put in the cut tofu cubes, season with refined salt, monosodium glutamate, and chicken essence, 5. Cook for another 5 minutes before serving.

Method 2 of Sichuan red soup: steamed chicken wings in red soup.

Ingredients: 500 grams of chicken wings, auxiliary materials: 100 grams of fresh shiitake mushrooms, 50 grams of rape heart, seasoning: 50 grams of vegetable oil, 20 grams of cooking wine, 15 grams of green onions, 10 grams of ginger, 5 grams of salt, 4 grams of monosodium glutamate, 15 grams of soy sauce.

Method 1Divide the chicken wings into two sections, the tip of the wing and the middle of the wing, blanch it in boiling water, remove it to cool, and marinate it in cooking wine and soy sauce for 2 minutes;

2.Wash the rape heart;

3.Wash the mushrooms and cut them into slices;

4.Slice the green onion and ginger into slices;

5.Put the pot on the hot fire, pour in vegetable oil, and when it is hot, put the tips and wings of the marinated chicken wings into the oil;

6.Fry until the tips of the chicken wings and the middle of the wings are fiery red, remove them and put them into soup cans;

7.Pour the broth into the soup can, add mushroom slices, cooking wine, green onions, ginger slices, refined salt, monosodium glutamate, and steam for 1 hour;

8.Pick out the green onion and ginger slices, put in the rape heart and steam for another five minutes.

This seems to be a secret recipe, I don't know, I have to add butter, and there are a lot of spices.

Add a variety of herbs and spices, boil them over fire, and add various auxiliary materials such as ginger, garlic and other condiments, and then mix them into the broth.

Buy a package of Chongqing hot pot base for 10 yuan, just follow the instructions below.

The finished product is bought on behalf of the family, and the characteristic is the trade secret of the hotel.

Chicken broth pork rib soup, stewed collagen soup, put inside.

: Put rock sugar, tempeh sauce, chili sauce, spice powder, Sichuan pepper oil, hot pot base, monosodium glutamate, chicken essence, cooking wine and ginseng red soup in the hot pot pot. (Eaters choose seasonings and various meat and vegetarian dishes according to their own preferences, blanch them first to eat, so as not to scorch the pot, and add soup and seasonings during the scalding process to avoid light taste.) ）

Sesame sauce ingredients, salt and red soup pot bottom ingredients, white wine (cooking wine), Pixian bean paste: black bean sauce, dried chili, garlic cloves, leek flowers, ginger slices, rock sugar: tofu milk, sesame paste, green onion segments, Sichuan pepper.