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经典过桥米线的肉酱及麻酱技术破解
来源:http://www.jnshanhong.com/ 日期:2019-03-20 发布人:admin

1、专用爽口肉酱:配料

1. Special Taste Meat Paste: Ingredients
选择750克鲜牛肉,大蒜仁40克,泡野山椒{红色}30克,鲜红辣椒60克,生姜50克,香葱头50克,洋葱80克,番茄酱20克,辣椒油40克,鲜西红柿30克,海鲜酱20克,排骨酱20克,花椒粉20克,永川豆豉30克,郫县豆瓣酱300克,米酒6克,味精20克,特鲜一号10克,多味鸡汁15克,白糖20克,香油30克,美极鲜汁10克,飘香剂10克,花生80克{炒香打碎},黄豆{炒香}50克,干红椒{剪成小粒}60克用菜籽油炸香成为油炸椒,色拉油600克。
Choose 750 grams of fresh beef, 40 grams of garlic, 30 grams of wild pepper {red}, 60 grams of fresh red pepper, 50 grams of ginger, 50 grams of onion, 80 grams of onion, 20 grams of tomato sauce, 40 grams of chili oil, 30 grams of fresh tomatoes, 20 grams of seafood sauce, 20 grams of ribbon sauce, 20 grams of pepper powder, 30 grams of Yongchuan beans, 300 grams of Pixian bean sauce, 6 grams of rice wine, 20 grams of MSG, 10 grams of extra fresh chicken sauce, 15 grams of multi-flavor chicken sauce. 20 grams of sugar, 30 grams of sesame oil, 10 grams of Meiji fresh juice, 10 grams of flavoring agent, 80 grams of peanuts, 50 grams of soybeans, 60 grams of dry red pepper, 60 grams of rapeseed oil, 600 grams of salad oil.
2、制法:
2. System of law:
把牛肉剁成细末,用开水煮沸2分钟,捞出牛肉粒控干水分。蒜仁、野山椒、生姜、香葱头、洋葱等剁细。
Cut the beef into fine pieces and boil it in boiling water for 2 minutes. Remove the beef grains and control the drying water. Chop garlic, wild pepper, ginger, onion, onion and so on.
3、洁净的锅中注入色拉油烧热,放入牛肉粒炸成焦黄香气溢出时,再放入剁细的各种原料烧沸后,转小火熬制15--20分钟,待水分干时。离火待用。
3. Heat salad oil in a clean pot, fry beef into brown aroma when spilled, then boil all kinds of finely chopped raw materials, turn to low heat and boil for 15-20 minutes until the water is dry. Leave the fire to use.
4、用一洁净的瓷盆把“油炸椒”、花生、黄豆、番茄酱、排骨酱、花椒粉、味精等放在一个盆里。
4. Place "fried pepper", peanut, soybean, tomato sauce, sparerib sauce, pepper powder and monosodium glutamate in a clean pot.
5、锅里面的原料熬到15--20分钟水汽蒸发,飘出香气时,离火凉到70度时,倒入上一步骤的盆中,搅拌平均,然后上盖密封10小时就能够食用了。
5. Boil the ingredients in the pot until 15-20 minutes of vapor evaporation. When the fragrance comes out, when the temperature is 70 degrees from the fire, pour them into the basin of the previous step, stirring averagely, and then seal the top for 10 hours to eat.
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【四】香辣肉酱{微辣、中辣、特辣、麻辣}
[4] Spicy meat sauce {slightly spicy, medium spicy, extra spicy, spicy}
1、原料:精猪瘦肉1000克,大葱200克,黄豆酱2000克,味素200克,辣椒面300克,白糖150克,植物油600克,精盐300克,水1000克,酱油300克,特鲜一号15克,多味鸡汁15克。
1, raw materials: lean pork, 1000 grams, 200 grams of scallion, 2000 grams of soy sauce, 200 grams of MSG, 300 grams of chili noodles, 150 grams of white sugar, 600 grams of vegetable oil, 300 grams of refined salt, 1000 grams of water, 300 grams of soy sauce, 300 grams of special fresh No. 1, and multi grams of chicken juice.
2、制法:猪瘦肉切成小丁,大葱切末,锅内参加植物油,烧至6成热时,下入葱末煸香,再下入廋肉丁炒到变色后,下入其他调料翻炒平均入味,然后加水熬制,待汤汁稀薄后,起锅倒入容器中即可。
2, making the method: pig lean meat cut into small Ding, green onions cut the end, the pot to participate in vegetable oil, until 6 to become hot, down to the onion, stir fried incense, and then down into the diced meat stir fried to discoloration, pour into other condiments, stir fry the average taste, and then boil the water, until the soup thin, after the pot into the container.
小贴士:以上为中辣型,其他味型能够适量调整辣椒粉量和辣椒的辣度。
Tips: The above is medium-hot type. Other flavors can adjust the amount of chili powder and the degree of chili pepper.
特拉的辣椒比方:福建的辣椒王粉,能够将辣椒粉用清水,泡半个小时,取出控干水分备用,然后锅中入5斤色拉油,把晾干的辣椒粉放入3成热的油锅中,微火熬制20-30分钟即可。麻辣味的能够运用山西的大红袍花椒和四川的鲜青花椒一同用,才够麻辣。取5斤色拉油,参加一斤鲜青花椒和山西大红袍干花椒,微火熬制半小时即可。
Terra's pepper analogy: Fujian Pepper King powder, can use clean water, soak for half an hour, take out the control of dry water reserve, then put 5 jin salad oil in the pot, put the dried pepper powder in a 3-to-30-minute hot oil pot, boil for 20-30 minutes. The spicy pepper can be used in Shanxi's Dahongpao and Sichuan's fresh green pepper together, it is spicy enough. Take 5 kilograms of salad oil, join in 1 kilogram of fresh green pepper and Shanxi Dahongpao dry pepper, and cook in a light fire for half an hour.
【五】香菇鸡肉酱制造办法
[5] Procedures for Manufacturing Lentinus edodes Chicken Paste
1、配方及重量配比:鸡肉200克,果仁50克,豆瓣酱100克,花椒50克,辣椒酱80克,油150克,香菇60克,葱40克,姜30克。
1. Formulation and weight ratio: chicken 200g, nuts 50g, bean paste 100g, pepper 50g, pepper paste 80g, oil 150g, mushroom 60g, onion 40g, ginger 30g.
2、先把瓶中辣椒酱放进一油锅之中{油量不需求太多},经慢火炸出香味待用。再把果仁放入第二油锅中,经过慢火炸至出香味。
2. First, put the capsicum sauce in the bottle into the first oil pan {the amount of oil does not need too much} and fry it slowly until fragrance is ready to use. Then put the nuts in the second oil pan and fry them slowly until fragrant.
3、然后把花椒、葱、姜放入第三油锅中炸至微黄,然后放入鸡肉丁、香菇碎丁使其炸干水分后,放进豆瓣酱炒香,后把油炸辣椒酱、油炸果仁全部倒进来,稍微拌炒至出香味即可关火。
3. Deep-fry pepper, onion and ginger in the third frying pan until slightly yellow, then add chicken dices and mushroom dices to make them dry, then add bean paste to stir-fry, and finally pour in all the fried chili paste and fried nuts. Stir-fry until fragrance comes out, then turn off the fire.

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