The more detailed the production and formula of Rongchang braised goose, the better.

The more detailed the production and formula of Rongchang braised goose, the better. The formula of braised goose with sauce flavor includes the following components: goose, salt, star anise, pepper, ginger, fragrant leaves, onion, monosodium glutamate, yellow wine, soy sauce, sugar, licorice, cinnamon, dried tangerine peel, fennel and clove. Due to its unique formula and production method, the flavor sauce-flavored braised goose produced has various flavors, and the roasted goose is not greasy. The produced goose meat can be vacuum packed, that is, it can be made into convenient food with different flavors, which is convenient to carry and eat; The method of the invention has the characteristics of fine product processing, moderate saltiness and sweetness, red sauce, delicious taste, fresh and tender meat, compact texture and the like.

The more detailed the formula and preparation of Chaozhou bittern, the better. Millet oil magic ointment, fragrant.

How to use:

2-4% of cured bacon products; 0.3-0.5% of meat stuffing or stew. 2-4% of the total amount of water and meat is added for the first time, and only the weight of meat is needed for the second time in the case of broth.

1, blanch the meat with boiling water first;

2. Boil the pot-stewed sauce in boiling water for 5 minutes (preferably wrapped in gauze);

3. Add the scalded meat and cook for 5 minutes, then simmer for 9 minutes, and finally turn off the fire and stew for 10 ~ 30 minutes. For example, smoked products can be smoked with sugar (the temperature of meat during smoking should not be too low, and 70℃ is appropriate).

Suggested dosage: 1-2%, which can be increased or decreased as required.

The more detailed Guilin halogen powder and its formula, the better. Let me talk nonsense again. What is the secret recipe?

Can you make salt water formula? Just try to adjust it yourself. Others' is not necessarily the best-it depends on people's efforts to believe in themselves.

The more detailed the formula of desiccant, the better. There are many kinds of desiccants.

Desiccants: silica gel desiccant (main component of silica), quicklime desiccant (main component of calcium oxide), calcium chloride desiccant (main component of calcium chloride), mineral desiccant and montmorillonite desiccant.

Deoxidizer: inorganic deoxidizer (the most widely used is iron deoxidizer, which contains 90% ~ 96% metallic iron, and the rest is mainly ferrous oxide. ), organic deoxidizer (enzyme oxidation (enzyme system), ascorbic acid oxidation, photosensitive dye oxidation, etc. )

Seek Sichuan brine formula, the more detailed the better! ! 1. Ingredients: pepper, star anise, clove, tsaoko, licorice and cinnamon ***3/4 cups. Practice: Brine and Alpinia officinarum powder are put in the same cloth bag. Add 8 cups of water to boil and simmer 1.5 to 2 hours. 2. Materials: star anise (2 capsules), fennel, pepper (2 teaspoons each), licorice (6 capsules), cinnamon (1 capsule), Amomum tsaoko (1 capsule) and dried tangerine peel (1/4 capsules). Practice: salt water is packed in cloth bags, and 12 tablets are added. 3, materials: pork, pig bones, add the old mold lobster sauce, cinnamon, dried tangerine peel, licorice, fennel, star anise, Siraitia grosvenorii. Practice: add water and cook for an hour. 4. Ingredients: 50 grams of soy sauce essence, star anise, cinnamon and Amomum tsaoko, 25 grams of Alpinia officinarum, pepper and clove, 50 grams of licorice and 500 grams of boiled water. Practice: First, put soy sauce, cooking wine, rock sugar, refined salt and monosodium glutamate into a clay pot and put it into a slow fire, and cook for about 1 hour. Spices and herbs must be soaked in the pot. After brine is made, it is best to use it every other day. 5. Materials: pepper 100g, star anise 150g, cinnamon 100g, clove 50g, Redmi 50g, licorice 50g, fat meat 500g, soy sauce 1500g, fish sauce 500g, rock sugar150g. 250g of Jiu Shao: Sichuan pepper100g, star anise150g, cinnamon100g, 50g of clove, 50g of red rice and 50g of licorice are put into a medicine bag; Slice 500 grams of fat, fry the pig oil until cooked, and discard the residue. Take stainless steel pot, pour clean water 12.5kg, soy sauce 1500g, soy sauce 1500g, fish sauce 500g, crystal sugar 150g, refined salt 500g, boil over high fire, and add lard, ginger 250g and garlic 250g. The longer the brine is stored, the more fragrant it is. Storage method: it needs to be cooked once in the morning and once in the evening, and the "medicine bag" should be replaced once every 0/5 days. According to the consumption loss, soy sauce, soy sauce, salt, sugar and wine should be added in proportion every day. After marinating every day, Nanjiang, garlic, green garlic and coriander should be picked up. Do not mix water to prevent deterioration. 6. Ingredients: old hen, soup bone, longan, soy sauce, crystal sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, clove, dried tangerine peel, pepper, coriander, fennel, tsaoko, licorice and galangal. Practice: (1) Boil thick soup with old hen, soup bone and longan. (2) Pour the cooked soup into a bucket, add a little light soy sauce, dark soy sauce, rock sugar and brown sugar, drop a little fish sauce to make the soup light brown, add salt to make it slightly salty, and add Nanjiang, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander, fennel, tsaoko, licorice and clove. (3) Boil the soup and pour in sesame oil. 7. Seasoning: 60g star anise, 50g cinnamon, 45g hay, 50g dried tangerine peel, 200g fresh ginger, 75g citronella, gecko 1 pair, clove 10g, 30g tsaoko, 35g fennel, 25g pepper, 30g American ginseng and 66 codonopsis pilosula. Soup: 2 old hens, old crows 1 hen, 3,000 grams of pig bones, 300 grams of longan [with shell], 500 grams of melted lard, 300 grams of celery, 50 grams of coriander and 75 grams of green pepper. Seasoning: salt 250g, light soy sauce1500g, light soy sauce 500g, sugar color150g, cooking wine 200g, fish sauce 50g, rock sugar100g, monosodium glutamate 75g and chicken essence 25g. Method: (1) The old hen and crow are cured [chickens and ducks are used for other purposes], and the bonzi bones are broken and put into the soup pot together, and then about 20 kg of water is added to the broken longan: after boiling with strong fire, skim the floating foam, boil the original soup with medium fire, and take out the old hen, ducks and bonzi bones for later use. (2) Pour the original soup into a pot, and then wrap the star anise, cinnamon, hay, dried tangerine peel, scorpion, clove, tsaoko, fennel, pepper, American ginseng, codonopsis pilosula, shell of yin and yang, wolfberry fruit, etc. Wrap it in gauze, put it in a pot, and add fresh Nanjiang, citronella, broken Siraitia grosvenorii, red dates and dried onions. (3) First, clean the raw materials that need to be pickled, after preliminary treatment, put them into a halogen pot, cut celery, coriander and green pepper into pieces, stir fry them with melted lard, pour them into the halogen pot, and then set the halogen pot on fire to directly pickle the raw materials in the pot. This recipe is so delicate and complicated. ) Let's stop here. See you later. 8. Raw materials: 400g of dried chilli, 50g of ginger, 70g of onion, 20g of star anise, 8g of cinnamon, 0g of fennel10g, 0g of tsaoko10g, 0g of pepper10g, 5g of clove, 8g of Amomum villosum and 8g of nutmeg10g. Monascus rice is boiled with 1200g water, and the filter residue is reserved for use. (2) Take a clean pot, add oil and heat it to 30% heat, add dried chili festival, drained spices and onion ginger, stir fry, add fresh soup and boiled Redmi water, add refined salt and monosodium glutamate, and simmer for 2 hours until the fragrance and spicy taste escape, thus obtaining the marinade. (Braised duck neck formula)

The traditional Chinese medicine formula of Rongchanghong roasted goose includes the following steps: raw materials: goose, licorice, cinnamon, nutmeg, tsaoko, medlar, fragrant leaves, dried tangerine peel, salt, cooking wine, honey, salad oil, vinegar and bean paste; In the invention, before the goose meat is cooked, white wine is injected into the live goose, and alcohol permeates into the goose meat through self-digestion of the goose, so that the goose meat still has the smell of white wine after slaughter; In the cooking process, by coating honey on the surface of goose meat, the surface of goose meat can be golden yellow by frying, the color is attractive, and the fragrance can be tight in goose meat; Chinese herbal medicine ingredients are added to goose meat, which improves the nutritional value of goose meat and has a safe, healthy and edible taste.

The more detailed the formula of chicken pot sauce, the better. Chicken pot ingredients: ingredients: about 2 kg of tender Sanhuang chicken. An ingredient: mushrooms, fresh bamboo shoots, coriander, coriander, onion, green pepper, garlic seeds, ginger, ginger and chives. American ginseng or American ginseng seasoning: pillar sauce, peanut butter, sesame sauce, seafood sauce, satay sauce, sweet noodle sauce, sand tea sauce, etc. There are two kinds of chicken soup: a little bean paste, a little ginger powder, a little cooking wine and a little white wine. One is dry fried chicken pot, and the other is chicken pot with soup. First of all, I recommend dry fried chicken pot. Because the color and smell of dry fried chicken pot are better than that of chicken pot with soup. First, the production plan of chicken soup pot. 1, about 2 kg, a tender three-yellow chicken. Chop into small pieces, and marinate with a spoonful of column sauce, half a spoonful of peanut butter, half a spoonful of sesame sauce, one spoonful of seafood sauce, half a spoonful of satay sauce, one spoonful of sweet noodle sauce, half a spoonful of satay sauce, a little ginger powder and a little cooking wine for more than 10 minutes. 2。 Put the wok on the fire and add 70% hot ginger and garlic seeds. After the garlic seeds are slightly yellow, add the onion, stir-fry the mushrooms with bean paste to get red oil, and add the chicken pieces with pickled peppers. Stir-fry the seasoning liquid with strong fire to remove the fishy smell, and then stir-fry it slowly with low fire. 3. Stir-fry the chicken until it is almost cooked, add bone soup, boil over high fire to remove foam and put it in a casserole with green peppers. Add ingredients except coriander and chives, and bring to a boil. 4. After adjusting the taste, add chives, wash the pot, add a little oil, add dried peppers, stir-fry the peppers and pour them on the chicken. Finally, add coriander, cover it and serve it out with an alcohol stove. After the chicken is cooked, you can also add soup and hot dishes. Second, the production plan of dry fried chicken pot. 1, about 2 kg, a tender three-yellow chicken. Chop into small pieces, and marinate with a spoonful of column sauce, half a spoonful of peanut butter, half a spoonful of sesame sauce, one spoonful of seafood sauce, half a spoonful of satay sauce, one spoonful of sweet noodle sauce, half a spoonful of satay sauce, a little ginger powder and a little cooking wine for more than 10 minutes. 2. Put the wok on the fire and add 70% hot ginger and garlic seeds. After the garlic seeds are slightly yellow, add the onion, stir-fry the mushrooms with bean paste to get red oil, and add the chicken pieces with pickled peppers. Stir-fry the seasoning liquid with strong fire to remove the fishy smell, and then stir-fry it slowly with low fire. 3 Put the casserole on the fire, heat it, put the oil, add the dried pepper and pepper, and then pour the chicken pieces in the iron pot into the casserole. Add coriander and other ingredients except shallots and stir-fry for 4 minutes. Stir fry for more than 3 minutes. Finally, add coriander, cover it, and take it out with an alcohol stove. When the chicken is ready, you can also add soup and hot dishes. Third, the advantages of dry fried chicken pot. First of all, the color of dry fried chicken pot is naturally much better than that of chicken pot with soup. Because there is a chicken pot with soup, you can't see anything clearly under the soup. Dry fried chicken pot: golden chicken, turquoise red pepper, black mushrooms, white bamboo shoots, onions and so on. Bright colors, clear at a glance. Secondly, the dry-fried chicken pot is made by adding special chicken pot sauce and slowly frying it in a casserole. Cooking without soup. Therefore, whether it is the main course chicken or the side dish, it is much more fragrant than the chicken pot with soup. Fourth, the shortcomings of the dry fried chicken pot The only disadvantage of the dry fried chicken pot compared with the soup chicken pot is that it is slightly worse than the soup chicken pot when cooking after eating the dry fried chicken pot. But I personally think that eating chicken pot is not a hot pot after all. Fifth, it is concluded that the exclusive secret of chicken pot lies in the sauce prepared by the master himself. It is said that 26 kinds of spices such as sand tea sauce and seafood sauce were used, and some natural medicinal plants were also fried. It is also important to choose chicken. It must be tender and easy to cook. Guangdong Class One chose Sanhuang Chicken. Celery, coriander, onion, chives, green peppers, garlic and other ingredients. Are ingredients that promote blood circulation. When the weather turns cold, the chicken pot of American ginseng belongs to Citigroup.

The more detailed the recipe, the better. Thank you very much. Simple! Just buy a bag of 35 brands of hot pot bottom material and boil it with boiling water. Add oil, salt, sauce, vinegar, garlic, onion, pepper and sesame oil according to everyone's taste. . . it doesn't matter

My friend wants to sell noodles. Who knows the more detailed the formula, the better. Thank you. The flat noodles originated in the Three Kingdoms period, and are famous Han pasta in Xinye County, Henan Province and Taihe County, Anhui Province. Take the above flour as dough embryo, mutton and dozens of spices as soup base. Noodles are clean and smooth, glittering and translucent. White noodles, green leaves, red seeds, spicy and delicious, and even a faint scent, make people have an impulse to stop eating.

2

Mutton soup material

Food preparation

Mutton, Fennel, Zanthoxylum bungeanum, Radix Rehmanniae Preparata, Angelica sinensis, Cinnamomum cassia.

2 pieces of pepper, star anise, clove, dried tangerine peel, cinnamon and ginger; 2 kg of red pepper; 20 kg of sheep oil and mutton each; Rice vinegar 1 kg; Half a catty of monosodium glutamate; 2 Jin of salt.

Production steps

1, all the materials are washed, then boiled with warm water, mashed with ginger and put sheep oil into the pot;

2. Add garlic, various materials and red pepper in turn when it is 80% hot, and then add bean paste, rice vinegar, salt, rock sugar, sheep oil and mutton. When the mutton is eight ripe, turn to low heat and cook slowly. Remember not to cover the lid;

After the mutton is fried, it can be stored in cold storage. Take out a proper amount of fried mutton soup, dilute it with boiling water, boil it on a small stove and simmer it for later use.

Matters needing attention

Remember to keep the soup slightly boiling after slow fire and turn the juice at any time. Mutton should be cut into cubes. After turning off the fire, you can put the boiled eggs in the pot and soak them in the soup, so that the juice can slowly penetrate into the eggs and make them taste and smell delicious.

Noodle blank

Mix flour and cold water to form a dough, and tie the dough twice with a little salt and alkali. Put corn starch into a cloth bag, knead the mixed dough into a cylindrical blank with a width of about 8 cm and 2 cm, then beat it with corn starch, and finally put it on an iron plate and cover it with a wet cloth for later use.

face

Take the prepared dough pieces one by one, roll them into pieces with a flour needle, take 10 ~ 12 dough pieces, pinch both ends with your hands, lay them flat on an iron plate, break them off, throw them into a boiling pot, and put them into prepared Chinese cabbage after boiling water. Take out the cooked noodles and vegetables with a colander, then put them into a yellow iron porcelain bowl and pour in a few spoonfuls of pickled soup; Mutton; Eggs; Do it.

3 nutritional value

The main nutritional components of the board surface are protein, fat, carbohydrates, etc. Noodles are easy to digest and absorb, and have the functions of improving anemia, enhancing immunity, balancing nutrient absorption and strengthening spleen and stomach.

How to upgrade Xiaoyao fan? The more detailed the material formula, the better. Thank you.