The most popular Huajia Rice Noodles sold in the night market technology, four flavors, friends who need to open a shop, please save it quickly
technology please do not leak it
1. Stock preparation:
Material preparation: 4 chicken or chicken rack bones, 2 large bones 150 grams of root ginger, 50 pounds of water, and 100 grams of white wine;
production process: Boil the chicken rack, take it out and clean it, put it into a soup stock bucket, add 50 pounds of water, 200 grams of ginger, and 50 grams of white wine, and bring to a boil over high heat. Boil for 4 hours;
Cook chicken oil:
Material preparation: one pound of chicken oil, one pound of salad oil, shallots, coriander, onions, ginger, star anise, cinnamon, cumin , bay leaves;
production process: Cut the chicken fat into small pieces and put it into the pot. Add the same amount of salad oil. Add the shallot, coriander, ginger, onion, star anise, cinnamon, cumin, and bay leaves together and simmer until the onion becomes dry. Turn off the heat and remove the oil residue from the pot. Controlling the oil production is completed;
Three-fried Huajia Rice Noodles:
Material preparation: two pounds of Huajia, minced garlic, minced ginger, chicken essence, monosodium glutamate, oyster sauce, chicken juice
Huajia Rice Noodles Technical Manual Production Process: Heat chicken oil in a pot, and add garlic Add 50 grams each of minced ginger and stir-fry until fragrant. Add the scallops and fry the shells. Add 50 grams of cooking wine. Stir well. Add 10 grams of chicken essence, 10 grams of MSG, 20 grams of oyster sauce and 20 grams of chicken stock. Stir-fry and serve.
The most popular Huajia Rice Noodles sold in the night market technology, four flavors, friends who need to open a shop, please save it quickly
technology please do not leak it
1. Stock preparation:
Material preparation: 4 chicken or chicken rack bones, 2 large bones 150 grams of root ginger, 50 pounds of water, and 100 grams of white wine;
production process: Boil the chicken rack, take it out and clean it, put it into a soup stock bucket, add 50 pounds of water, 200 grams of ginger, and 50 grams of white wine, and bring to a boil over high heat. Boil for 4 hours;
Cook chicken oil:
Material preparation: one pound of chicken oil, one pound of salad oil, shallots, coriander, onions, ginger, star anise, cinnamon, cumin , bay leaves;
production process: Cut the chicken fat into small pieces and put it into the pot. Add the same amount of salad oil. Add the shallot, coriander, ginger, onion, star anise, cinnamon, cumin, and bay leaves together and simmer until the onion becomes dry. Turn off the heat and remove the oil residue from the pot. Controlling the oil production is completed;
Three-fried Huajia Rice Noodles:
Material preparation: two pounds of Huajia, minced garlic, minced ginger, chicken essence, monosodium glutamate, oyster sauce, chicken juice
Huajia Rice Noodles Technical Manual Production Process: Heat chicken oil in a pot, and add garlic Add 50 grams each of minced ginger and stir-fry until fragrant. Add the scallops and fry the shells. Add 50 grams of cooking wine. Stir well. Add 10 grams of chicken essence, 10 grams of MSG, 20 grams of oyster sauce and 20 grams of chicken stock. Stir-fry and serve.(Note: When frying the scallops, it is not advisable to add too much in one pot to prevent the meat shell from detaching during frying. When adding the seasonings, melt the soup and stir-fry to prevent the seasonings from being fried unevenly)
4. Taste preparation:
1, clear soup preparation (Universal soup base, suitable for every taste)
Add 50 kilograms of stock into the bucket and set aside. Heat the pot, add 1000 grams of chicken oil, add 300 grams each of minced garlic and ginger, and 250 grams of chili sauce. Stir until fragrant and pour into the soup bucket. Add 350 grams of chicken juice, 350 grams of oyster sauce, 100 grams of MSG and chicken essence, 250 grams of special ointment for sixty-year-olds, and 100 grams of salt. Stir evenly and set aside;
2. Preparation of various flavors:
--clear soup flavor
Put the side dishes and Rice noodles and flower shells, add the soup base, bring to a boil and add salt, minced garlic, chopped green onion or coriander, turn off the heat and take out the pot; (Note: The clear soup should have rich side dishes, staggered colors, and not too much oil)
-spicy
a, Making spicy sauce: spices (25g cinnamon, 230g cinnamon, 40g star anise, 60g fennel, 240g angelica, 235g white buckwheat, 20g bay leaves, 230g amomum villosum) 60 shallots 100 grams of celery, 100 grams of onions, 50 grams of coriander, 80 grams of ginger, 30 pounds of oil (salad oil)
Production process: Add water to the pot, add spices, cook for three minutes, rinse, remove the spices to control the moisture, and put the pot Heat medium-sized oil until 40% hot, add spices, celery, onions, coriander, and ginger. Continue heating over low heat and stirring constantly. After simmering for an hour, take out the spices.
Add 1 pound each of minced garlic and ginger, fry until fragrant, and add Add 20 kilograms of bean paste and stir-fry over low heat for one and a half hours. Add 22 kilograms of hot pot base, 5 kilograms of chili noodles, 150 grams of cumin powder, 200 grams each of chicken essence and MSG, and 300 grams each of chicken juice and oyster sauce. Stir-fry for two minutes. Pot), preparation is completed
b, taste adjustment: put side dishes, rice noodles, and flower shells in a tinfoil bowl, add soup base, bring to a boil, then add 20 grams of spicy sauce, minced garlic, chopped green onion or coriander, turn off the heat and take out the pot; ( Note: No need to add salt when making spicy flavor, the sauce contains salt)
- sour soup production
sour soup sauce production: 100 grams of fresh tomatoes, 230 grams of sour radish, 20 grams of Maoge sour radish Cut into small pieces and set aside. Heat the chicken oil in the pan. Add in the cut pickled radish slices and Maoge pickled radish slices and stir-fry until fragrant. Add tomato juice and stir-fry for three to five minutes. Add 15 grams of white vinegar and stir-fry evenly. Pot; (Note: The above ratio can be doubled according to demand. Use the fried sauce for three to five days before frying. Do not fry too much at one time)
b. Flavor modulation:
Put side dishes in a tinfoil bowl , rice noodles, and flower shells, add the soup base, bring to a boil, add 20 grams of sour soup sauce, garlic, chopped green onion or coriander, 5 grams of white vinegar, turn off the heat and take out the pot; (Note: When the sour soup tastes good, you need to add salt. If the product is large, you can increase the amount of sour soup sauce)
- Chopped pepper flavor:
a Chopped pepper sauce production: Heat 50 grams of chicken oil in a pot, add 5 grams of minced ginger and 20 grams of minced garlic, stir-fry until it changes color, add chopped Minced pepper (30 green millet pepper, 10g red millet pepper, soaked wild mountain pepper 20g), stir-fry until the pepper changes color slightly, add 2g chicken essence, 2g MSG, 5g oil, 5g chicken juice, stir-fry evenly. Pot;
b, flavor modulation:
Put the side dishes, rice noodles, and flower shells in a tinfoil bowl, add the soup base, bring to a boil, then add 20 grams of chopped pepper sauce, minced garlic, chopped green onion or coriander, turn off the heat and take out the pot; (Note :Chopped pepper flavor requires adding salt when serving. The amount of sauce can be adjusted according to the degree of spiciness that the customer accepts.)
-Hot and sour flavor:
a. Preparation of hot and sour sauce: Heat the pot, add 500 grams of chicken oil, and add sour sauce Saute 100 grams of radish slices until fragrant, add 15 grams each of ginger and garlic, add minced pepper ( bell pepper, 250g, red millet spicy 100g, soaked wild pepper 50g) and stir-fry until the juice comes out, add 10g Kaili sour soup , 3 grams of wood ginger oil, cumin juice, add 10 grams of Kaili sour soup, 3 grams of wood ginger oil, 2 grams of cumin powder, chicken essence, MSG, chicken juice, oyster sauce, stir-fry evenly and take out the pan;
b Flavor preparation: put in a tin foil bowl Add side dishes, rice noodles, flower fields, add soup base, bring to a boil, add 25 grams of chutney, 5 grams each of white vinegar, minced garlic, chopped green onion or coriander, turn off the heat and take out the pot;
--vine pepper flavor
vine pepper seasoning Preparation: 40 grams of green millet pepper, cut into small pieces and set aside, 10 grams each of green and red dried Sichuan peppercorns, soaked in warm water for half an hour, rinsed, drained and set aside, 20 grams of fresh Sichuan peppercorns; add 250 grams of vegetable oil to the pot and cook until cooked, etc. The oil temperature will reach about 100 degrees. Add the dried Sichuan peppercorns, fresh Sichuan peppercorns and millet pepper segments that have been soaked in water. Fry at low oil temperature for three minutes. Then turn off the heat and take off the pot. Pour them all into a container and soak them for 24 hours. Pick out the fresh ones. Keep the Sichuan peppercorns, filter and discard other impurities. Add 250% of cane pepper oil to the filtered oil and mix;
flavor modulation: Put side dishes, rice noodles, and flower shells in a tinfoil bowl, add soup base, boil over high heat and put in 25 grams of prepared cane pepper oil, 2 grams of salt, 1 html of fresh green and red pepper rings, cane pepper, minced garlic, chopped green onion or coriander, turn off the heat and take out the pot;
