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锅小福 · 健康养生

焖锅的美味是需要耐心的经营的?
发布时间:2019-04-26   点击次数: 来源:http://www.guoxiaofu.com

底油的制造:

Manufacture of base oil:
主料:牛油500克,色拉油200克,鸡油80克(假如不用鸡油,色拉油比例为200克。
Ingredients: 500 grams butter, 200 grams salad oil, 80 grams chicken oil (if no chicken oil, the proportion of salad oil is 200 grams).
配料:姜,洋葱,香菜,香葱各30---50克,桂皮、八角各5---10克,丁香少许。
Ingredients: Ginger, onion, coriander, scallion 30 - 50 grams, cinnamon, anise 5 - 10 grams, clove a little.
制造:先把牛油放到锅里加热到完整消融,参加色拉油和各种配料,熬制到焦黄色,时间普通为15---20分钟。
Manufacturing: First put the butter in the pot and heat it until it melts completely. Participate in salad oil and various ingredients, and boil it until brown. The time is usually 15 - 20 minutes.
酱香汁,海鲜汁,酸甜汁,咖喱汁的制造比例一样。
Maotai sauce, seafood juice, sour and sweet juice, curry juice in the same proportion.
以酱香汁为例:酱香汁150克,兑水或高汤200克倒入锅中煮沸后,渐渐放入芡粉汁搅拌平均。
Take soy sauce as an example: 150 grams of soy sauce, 200 grams of water or soup mixed into the pot and boiled, gradually put into the sauce and stir evenly.
芡粉汁:15克生粉兑水50克就是芡粉汁。
Sargassum juice: 15 grams of raw powder mixed with 50 grams of water is Sargassum juice.
草鱼焖锅
Grass carp stew
主料:草鱼1条(750克)。
Ingredients: 1 grass carp (750 grams).
配料:底油50克,底料600克,药酒20克,香料、中药料少许,香菜、香葱各20克(切段)。
Ingredients: base oil 50g, base material 600g, medicinal wine 20g, spices, Chinese herbs a little, coriander, scallion each 20g (cut).
主料切配:草鱼去腮,去鳞,去内脏,洗净,鱼头剁成两半,鱼身片成3㎜厚的片。
Main ingredients: grass carp gills, scales, viscera, wash, head cut in half, body slices into 3-inch thick slices.
麻辣味腌制:将主料参加盐1克,味精3克,鸡精2克,姜汁15克,料酒10克,麻辣料5克,再轻拌平均。
小焖锅加盟
Spicy marinade: 1 g salt, 3 G monosodium glutamate, 2 g chicken essence, 15 g ginger juice, 10 g cooking wine, 5 g spicy and peppery material, and then light mixing average.
(麻辣料炒制:锅内下色拉油200克,五成油温后,下500克干辣椒末、200克青麻椒,炒至变色出香即可)
(Stir-fry spicy: 200 grams of salad oil in the pan, 50% oil temperature, 500 grams of dried chili powder, 200 grams of green pepper, stir-fry until the color changes and fragrance can be)
香辣味腌制:将主料参加盐1克,味精3克,鸡精2克,姜汁15克,料酒10克,香辣料5克,再轻拌平均。
Spicy curing: 1 g salt, 3 G monosodium glutamate, 2 g chicken essence, 15 g ginger juice, 10 g spicy wine, 5 g spicy spices, and then light mixing average.
(香辣料炒制:锅内下色拉油200克,五成油温后,下500克干辣椒末、100克芝麻,炒至变色出香即可)。
(Spice stir-frying: 200 grams of salad oil in the pan, 50% oil temperature, 500 grams of dried chili powder, 100 grams of sesame, stir-fry until discolored and fragrant).
咸鲜味腌制:将主料参加盐1克,味精3克,鸡精2克,姜汁15克,料酒10克,麻辣料5克,再轻拌平均。
Salty and delicious pickling: 1 g salt, 3 G monosodium glutamate, 2 g chicken essence, 15 g ginger juice, 10 g cooking wine, 5 g spicy and peppery materials, then light mixing average.


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