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锅小福 · 行业动态

要想焖锅好吃这些锅底的熬制!
发布时间:2019-05-20   点击次数: 来源:http://www.guoxiaofu.com

原料:猪板油750克,生鸡油500克,料油5千克(将葱、姜、西芹、胡萝卜、大蒜、香菜茎、大料、白蔻、香叶、花椒、桂皮、小茴香用色拉油熬制即成),去皮葱片65克,葱白段100克,大料5克,草蔻8克,花椒5克,香叶3克,白蔻5克,广东米酒10克。

Ingredients: 750 grams of pig fat, 500 grams of raw chicken oil, 5 kilograms of raw oil (onion, ginger, celery, carrot, garlic, coriander stems, raw materials, white cardamom, fragrant leaves, pepper, cinnamon, cumin with salad oil boiled), 65 grams of peeled scallion, 100 grams of onion, 5 grams of raw material, 8 grams of cardamom, 5 grams of Zanthoxylum, 3 grams of fragrant leaves, 5 grams of white cardamom, 10 grams of Guangdong rice wine.
制法:将猪板油切成薄片,生鸡油也切成薄片;净锅上火,加200克料油烧至七成热,放入猪板油,用小火熬至板油全部吐油,待色变黄时捞出油渣;生鸡油500克加去皮姜片65克、葱白段100克、大料5克、草蔻8克、花椒5克、香叶3克、白蔻5克、广东米酒10克搅匀,入蒸柜蒸1小时,将鸡油滤出;将料油、熬好的猪板油、鸡油趁热混合搅匀,即得焖锅底油。
Method: cut the sliced sliced pork and slice the raw chicken oil, add the 200 grams of oil to 70% heat, add the fat to the pig's fat, boil it to the top of the oven and pour all the oil into it. Remove the oil residue when it is turned yellow. Add raw chicken oil to 500 grams, add 65 grams of peeled ginger slices, 100 grams of onion stalk, 5 grams of big material, 8 grams of cardamom, 5 grams of pepper, 3 grams of fragrant leaf, 5 grams of white cardamom, and 10 grams of Guangdong rice wine. Steam the oven for 1 hours. Filter out the chicken oil. Mix the cooking oil, boiled pig fat and chicken oil in a hot mix.
秘制酱的熬制
Cooking of Secret Sauce
原料:海鲜酱350克,甜面酱1.5千克,花生酱300克,芝麻酱500克,蚝油200克,柱侯酱75克,酱油100克,白糖50克,鸡粉30克,生抽75克,湿淀粉15克,料油150克。
Ingredients: 350 grams of seafood sauce, 1.5 kg of sweet paste, 300 grams of peanut butter, 500 grams of sesame sauce, 200 grams of oyster sauce, 75 grams of columnar sauce, 100 grams of soy sauce, 50 grams of sugar, 30 grams of chicken powder, 75 grams of raw pumping, 15 grams of wet starch, 150 grams of cooking oil.
制法:先将各种酱汁加调味料搅匀;锅上火加料油烧热,调至小火,倒入调好的酱汁,用勺子不停地推搅,炒匀出香味,用湿淀粉勾芡,出锅装入器皿中即成。
Method of preparation: mix all kinds of sauces with seasonings first; add oil to the pot and heat it to a small fire, then pour in the prepared sauce, stir it with spoon, stir it up continuously, stir it up the fragrance, mix it with wet starch, and then put it in the pot.
锅小福
高汤的吊制
Lifting of Soup
原料:清水25千克,大脊骨头3千克,老母鸡两只(约3千克),鲜活鲫鱼3条(约0.5千克),猪脚两只(约650克)。
Raw materials: 25 kg clear water, 3 kg big spine, 2 old hens (about 3 kg), 3 fresh crucian carps (about 0.5 kg), and 2 pig feet (about 650 grams).
制法:将上述原料分别经过刀工处置,焯水,放入汤桶中,大火烧开后转中火,使汤面不断坚持滚开,熬约2小时,视汤呈乳白色,再转小火熬2小时,即得高汤。
Method of preparation: After the above raw materials are respectively handled by knife workers, the water is boiled and put into the soup bucket. After the big fire is boiled, the soup is turned into a medium fire, so that the noodles of the soup keep boiling away, boiling for about 2 hours. When the soup is milky white, then boiling for 2 hours, the soup is turned into a small fire.
海鲜汤汁的配制
Preparation of Seafood Soup Juice
原料:高汤2千克,河蟹切蟹100克,海米15克,干贝5克,盐100克,味精70克,鸡粉70克。
Ingredients: 2 kg soup, 100 g crab, 15 g haimei, 5 g dried scallop, 100 g salt, 70 g monosodium glutamate and 70 g chicken powder.
制法:将海米、干贝用温水稍泡;锅内加高汤,入切蟹、海米、干贝用小火熬制15分钟,参加盐、味精、鸡粉搅匀,倒容器中待用。
Method of preparation: soak the sea rice and scallops in warm water; add soup in the pot, cook the crabs, sea rice and scallops in a small fire for 15 minutes, stir up the salt, monosodium glutamate and chicken powder, and pour into the container to be used.
豉油汁的熬制
Cooking of Soybean Oil Juice
原料:海鲜酱油250克,味达美酱油300克,美极鲜酱150克,鱼露75克,草菇生抽200克,葱白段100克,姜片35克,广东米酒75克,白蔻10克,香叶2克,尖椒、马蹄片50克,高汤250克。
Ingredients: 250 grams of seafood soy sauce, 300 grams of Meidamei soy sauce, 150 grams of Meiji sauce, 75 grams of fish sauce, 200 grams of straw mushroom sauce, 100 grams of onion and white segments, 35 grams of ginger slices, 75 grams of Guangdong rice wine, 10 grams of white nuts, 2 grams of fragrant leaves, 50 grams of sharp pepper and horseshoe slices, 250 grams of high soup.
制法:锅上火入料油150克烧热,投入葱段、姜片炸出香,再参加白蔻、香叶炒香,参加其他原料熬15分钟,出锅倒入盆中备用。
Method: Heat 150 grams of oil in the pan, fry onion and ginger slices to fragrance, then join in fried cardamom and fragrant leaves, boil other raw materials for 15 minutes, and pour out the pan into the pot for reserve.
配锅程序(以草鱼为例) 这种配锅程序,可由前厅效劳员在客人面前独立操作,所以需求对效劳员停止特殊的培训。
Pot matching procedure (grass carp as an example) This kind of pot matching procedure can be operated independently by front-room waiters in front of guests, so special training for waiters is needed.
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This article is from: Guo Xiaofu more content please click: http://www.guoxiaofu.com, we will provide you with a satisfactory service to ask questions, you are welcome to call!


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