How to make halogen powder? How to make the brine of Hunan brine powder?

The recipe for the steps is as follows:

Ingredients: 20 grams of green onions, 20 grams of ginger slices, 20 grams of chili peppers, bay leaves.

2 grams, cinnamon.

4 grams, grass fruit.

3 grams of mountain oak, 2 grams of green age, 3 grams of cinnamon sticks, 5 grams of star anise.

Flavor: Sugar.

4 tbsp, 6 tbsp soy sauce, pepper.

1 teaspoon, 2 tablespoons rice wine.

1. Crush the grass fruit and release the sweetness when it is stewed. As shown in the figure below:

<>3. Turn the heat to high, add the green onions, ginger slices, and chili peppers, and stir well. As shown in the figure below:

4. Pour 3 bowls of water, mix well and cook until boiling. As shown in the figure below:

5. Add 2 tablespoons sugar, soy sauce, pepper and rice wine. As shown in the figure below:

6. After the water boils, add bay leaves, cinnamon bark, broken grass fruits, green age, cinnamon branches, star anise, and boil to become marinade. As shown in the figure below:

7. The brine is ready. As shown in the figure below:

1. Ingredients: 2 star anise, 2 tangerine peels, 2 bay leaves, 3 small rock sugars, and half of Sichuan pepper (granular).

1. Green onion, chili, oyster sauce, dark soy sauce, light soy sauce, rice noodles, Guizhou rice noodles or Jiangxi rice noodles or udon.

2. To make brine, put two-thirds of the water in a normal-sized pot, add spices, then three spoons of light soy sauce, two spoons of dark soy sauce, three Xiaoice candy (half the size of the thumb nail), appropriate salt, peppercorn seeds, a little green onion, and a whole chili pepper. After the heat is boiling, change to low heat and cook for 40 minutes, beware of the candle.

3. Cut the food you plan to marinate into corresponding shapes, such as preparing potatoes (potatoes should not be boiled too well for a long time, they will become too powdery), konjac and dried tofu, and boiled eggs.

4. Boil rice noodles.

5. Make chili sauce. The chili pepper poured over the marinade powder is the finishing touch. Method:

Chop the coriander, garlic, green onion, folded ear root and mix, add soy sauce, a spoonful of oyster sauce, a little vinegar, Sichuan pepper, salt. Finally, add some brine juice and mix. After the rice noodles are boiled for rain, put them in the brine and cook them for a minute, take them out, add some brine juice, put some lo-mei (not too much, you can eat them alone), and then pour the chili sauce on top.

6. After mixing, it's done.

1. Preparation materials: coarse rice flour, brine, chili oil, braised beef, capers, peanuts, lettuce, chopped green onions, sea salt, olive oil, etc.

2. Soak the coarse rice flour in purified water, then wash and beat it for later use.

3. Prepare the brine and chili oil and put them in a bowl.

4. Buy some braised beef at the lo-mei shop, so that the boss can adjust the taste.

6. Wash and chop the coriander and green onion and put them in a bowl for later use.

7. Boil a large pot of water, add an appropriate amount of salt and olive oil to the water, and put the coarse rice flour into the pot after the water boils. Stir the rice noodles constantly to prevent them from sticking together, and when the water boils again, scoop the rice noodles into the stirring pot.

8. Add an appropriate amount of brine and sea salt to the mixing pot and stir well, then the fragrance of the marinade powder will be there.

9. Put the rice noodles mixed with brine in a bowl, and add the prepared braised beef, fried capers, fried peanuts, coriander and chopped green onions.

10. Finally, you can also add another spoonful of brine, stir the marinade powder, and the marinade powder is ready.

The method and recipe of halogen powder are as follows:Ingredients: 100 grams of rice flour (dry).

Excipients: 1 bowl of brine, 15 ml of spicy pepper oil, 15 ml of soy sauce, 15 ml of vinegar, 30 ml of oil, 6 grams of salt, 1 handful of green onions, 30 grams of peanuts, 1 piece of tofu.

1. Put the rice noodles in boiling water and cook for 5 minutes.

2. Remove and put in ice water to cool.

3. Drain and put in a bowl for later use.

4. Pour brine chili oil into the bowl of plum sales.

5. Put the rice noodles in the pot, add an appropriate amount of water and salt and cook for one minute, then add the brine.

1. Ingredients: 4g of grass fruit, cinnamon, licorice, star anise, lemongrass, sand kernels, 3g of white kou, nutmeg, Sichuan sand kernels, betel nut, 5g of sand ginger, bay leaves, 5g of pepper, 8g of cumin, 1/4 of monk fruit, 1 gram of male cloves, 3g of tangerine peel, 500g of pork bones, 500g of beef, 100g of tempeh, 50g of chicken powder, 50g of dark soy sauce, 30g of rock sugar, 5kg of water, 3 dried chili peppers, 4 pieces of southern milk, 50g of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of salad oil, Appropriate amount of fried peanuts, appropriate amount of coriander, appropriate amount of minced garlic, appropriate amount of capers or sour bamboo shoots, appropriate amount of dried rice noodles.

2. Make brine first. Put all the spices except the pork bones and water into the oil pot and fry the water and pork bones, turn to low heat and simmer for 4 hours after the high heat is boiled, put the beef into the spice pot, pick up the beef after half an hour on low heat, put all the ingredients in the spice pot and continue to boil on low heat for 2 hours, filter all the spices, let it cool and bottle it for later use, and the brine is ready.

3. The beef is too oily. Pour cooking oil into a small hot pot, put in the beef and fry it over low heat, fry it until the color of the beef becomes slightly darker, put it in the refrigerator for 20 minutes, and then cut it into thin slices for later use.

4. Soak dry rice noodles. Turn off the heat after boiling the water in a large basin, soak the dry rice noodles for 1 hour and then **10 minutes, use chopsticks to slightly clip the rice noodles even if they are soaked, and use a strainer to filter the rice noodles with cold water for later use.

5. Put the peanuts in the oven at 120 degrees for 30 minutes, smell the fragrance, and prepare the minced coriander and minced garlic at the same time. Stir-fry capers or bamboo shoots in another pan.

6. After boiling water in the pot, blanch the rice noodles in the boiling water for a few seconds, then pick them up and put them in a bowl, put in 3 tablespoons of brine and mix well, put beef slices, minced coriander, minced garlic and peanuts, and serve on the table to eat.

The specific method of making the brine of braised vegetable powder is as follows:

1. Divide star anise, cinnamon, cumin, licorice, and sannai into two parts, put them into a loose gauze bag and tie the bag tightly with string;

2. Put the sweet grass, Sichuan pepper, sand kernels, grass cardamom, grass fruit, and cloves into the pot, wash and beat the ginger, and wash the green onion and the roots;

3. Bake the large pieces of rock sugar on the fire first, then put it on the cutting board and gently crush it, and then put it into the pot with refined oil;

4. When stir-fry over low heat until it is dark red, mix it with 500 grams of boiling water and stir well to form a sugar color;

5. Put the pot on the fire, mix in 5000 grams of fresh soup, add ginger and shallots, add refined salt, monosodium glutamate and sugar, and then put in the spice packet;

6. After boiling, switch to low heat and slowly boil until the fragrance is overflowing, that is, Wuxi Hongcheng fresh brine.

The specific production method of the brine of braised vegetable powder is as follows:

1. Divide star anise, cinnamon, cumin, liskin, and sannailin into two parts, put them into loose gauze bags and tie the bag mouth tightly with string;

2. Put the sweet grass, Sichuan pepper, sand kernels, grass cardamom, grass fruit, and cloves into the pot, wash and beat the ginger, and wash the green onion and the roots;

3. Bake the large pieces of rock sugar on the fire first, then put it on the cutting board and gently crush it, and then put it into the pot with refined oil;

4. When the limbs are fried over low heat until they are dark red, stir in 500 grams of boiling water and stir well to form a sugar color;

5. Put the pot on the fire, mix in 5000 grams of fresh soup, add ginger and shallots, add refined salt, monosodium glutamate and sugar, and then put in the spice packet;

6. After boiling, switch to low heat and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine.