Second, food processing:
1 meat and vegetable processing: cold skewered vegetables are similar to hot skewers, and they are also sold in skewers, usually a dime of meat. Cold skewers of meat, such as liver, chicken feet, duck feet, chicken wings, ribs, beef essence, etc. , are cut into small pieces first (see the cost, you can also wear two pieces of meat). Some dishes that are not easy to burn are cooked in white water until 6 minutes cooked, and then taken out and bathed in cold water. You can use some dishes that are not easy to taste first, such as salt, monosodium glutamate, chicken essence, cooking wine, Chili powder, pepper powder and so on.
Vegetarian processing: lotus root slices, potatoes, kohlrabi, Chinese cabbage, kelp, green bamboo shoots, tribute vegetables, cauliflower, fungus, Chinese cabbage, bamboo shoots, tofu, etc. Cut the vegetables first, some need to be soaked in clear water first, some can be soaked in clear water or put in the fresh-keeping room for later use.
Production of Sanhong oil:
(1) Stir-fry 10 kg of dried chili in a wok until it is brownish red in color, take it out when it smells pungent, let it cool, chop it with a knife (or machine), put it in a large pot, add 10 kg of sesame seeds, and stir evenly for later use. Put 50 kilograms of vegetable oil in a wok, cook with high fire, add salad oil 10 kg, add 2 kilograms of chives and 0/00 g of purple grass charcoal/kloc-0 when the fire is 70% hot, fry until the oil looks like red chopped green onion, and take it out. First, pour half of the hot oil on the Chili powder, stir it evenly with a spoon while pouring. When the oil temperature drops by 50%, add all the same amount of oil when it is almost cold.
(2) Put 50 kilograms of salad oil into a large pot and burn for 6 minutes. When heating, add 300g of bean paste and stir fry, and add 30g of Alpinia officinarum, 50g of star anise, 200g of pepper, 300g of ginger,100g of Amomum tsaoko, 50g of cinnamon, 50g of clove,100g of Amomum villosum and 50g of rhizoma kaempferiae. 500g of dried chili100g of Cao Ling100g of Bibo100g of burnt granules100g of Xiaoxiang100g of purple grass charcoal, stir-fry for 5 minutes, then add water1500g, and cook over high fire for 30 minutes. Put the red oil into a large pot, add 30g of Xiangwang spicy essential oil 150g, 30g of pepper essential oil and 500g of rattan pepper essential oil, stir well, and let cool.
You can choose one of the two kinds of red oil, or you can take half of the two kinds, both of which have different tastes and effects.
(4) making boiled soup:
In a stainless steel vat, put 50kg of broth with 8kg of base material on it, and cook it for 10 minute with high fire, then add 200g of monosodium glutamate, 300g of chicken essence, 0/00g of pepper/kloc-0, 50g of monosodium glutamate100g, 50g of chicken essence paste and 20g of hot pot fragrant king. To make the soup salty and delicious, you can put the required skewers in until the dishes are cooked, take them out and put them in a cold pot with good ingredients.
Five cold pot material preparation:
Take a small pot or bowl, add 30g of salt, 20g of monosodium glutamate, 3g of chicken essence 15g, 3g of purple fuel oil, 5g of pepper powder, 5g of poppy seed powder, 50g of red oil 1500g (according to the size of the pot), 5g of sesame oil and 5g of rattan pepper essential oil, put the scalded skewers in and soak them.