Hot and sour powder production method? The more detailed the better?

Category:catering food

Question:
hot and sour powder production method? The more detailed the better?

Answer:
hot and sour powder authentic way to do hot and sour powder

step is very simple, Guan Jian lies leak.
material: vermicelli, diced green onion, ginger, garlic, peas, sharp, coriander, fried Caisi, parsley at the end, soy sauce, vinegar, pepper
oil, sesame oil, lard, fried crisp peanuts and soy beans, pepper powder , pepper, MSG, chicken essence, salt, sesame seeds, as well as with
chicken soup or a pot of Laotang bones.
First of all, the dry powder of 50 to 60 degrees into the water, soak for 10 minutes, the vermicelli soaked until soft.
Then burn a pot of water, boil water, when to take a bowl to sesame, ginger, garlic, parsley, pepper powder, taste
essence, chicken, pepper, salt, soy sauce, vinegar, sesame oil, chili oil into a bowl, then add broth, green onion and lard, with
to bottoming. When the pot of water to open when the bubbles soft vermicelli soup into the pot look great powder can be half a minute, and Sheng
out into the bowl with bottom material, the final tip then put peas in hot water Tang look, combined with deep-fried vegetables, fried crisp peanuts and soy beans, as well as
coriander, authentic Sichuan hot and sour flour snacks even done.

Answer:
“sour powder” is the most widely circulated of Sichuan urban and rural areas, one of traditional snacks, due to cheap, has long been loved by others. “Sour powder” used mainly processed sweet potato powder. “Sour powder” is divided into two kinds: one is “water noodles”, that is, their deployment with the production of sweet potato starch; another way for the “dry”, that is processed into powder strip of dry powder. Because of dry powder produced by hot and sour is more convenient and easily accessible throughout the country were powered by dry powder production methods, and “water noodles” modulation operations are relatively complicated. Here’s “water noodles” the production process.

The production process for Sichuan recipe:

raw materials: 5000 grams sweet potato starch, alum 35-40 grams, 125-130 grams of cooked qian paste.

Note: Euryale ferox for sweet potato starch cooked with water first, casual tone, and then into the boiling water, Jiaocheng thin paste, vulgar as a “hit and cooked qian.”

Production:

1, the alum research into fine powder, add water, stir well made of 100 grams of alum water.

2, cooked qian paste into the basin, add sweet potato starch, water 2000 grams, alum powder moderately hard and soft water bunched up into groups inactive.

3, with a large aluminum scoop will be used to tool to plug into a soybean-sized hole in the powder group bailer installed, use the palm to make it into the group shot powder into the boiling water, drain lines, pot boiled, and then pick into the Serve cold in cold water floating “water noodles.”

“酸辣粉”调味料的调制和浇苕的种类:

“酸辣粉”所用浇苕,如同面条浇苕一样制作,使用酸食的主要有“肥肠苕”、“凉粉苕” , “ribs tiao” and so on, particularly among the “broth Shao,” the most famous. “Broth Shao,” divided into “hot and sour broth powder” and “original soup broth powder”, that is hot and sour taste and Xian Xian taste. Is mainly used pepper seasoning, marked oil pepper, green onion, soy sauce, bean sprouts, celery tablets, vinegar, coriander, bulk grain sprouts (Sichuan as a vegetable), crisp soybeans, monosodium glutamate so on.

hot boil hot and sour soup powder to boiling broth, pig ear and other vessels brewed thick white soup. Specific action is: the vinegar, marked oil pepper, soy sauce, MSG, bean sprouts into the soup, the soup into the original, will wok in hot pink pick after the system into the bowl, sprinkle with celery, parsley, bulk buds, crisp bean can be.

Answer:
(I have to say has been said above, but since the answers would argue that point in detail, a typical approach of a simple way) ^ _ ^

hot and sour powder authentic practices: hot and sour powder
step is very simple, Guan Jian lies leak.
material: vermicelli, diced green onion, ginger, garlic, peas, sharp, coriander, fried Caisi, parsley at the end, soy sauce, vinegar, chili oil, sesame oil, lard, fried crisp peanut beans and soybeans, coffee beans, pepper powder, pepper, MSG, chicken, salt, sesame seeds, as well as bone pot with chicken stock, or the Lao Tang.
First of all, the dry powder of 50 to 60 degrees into the water, soak for 10 minutes, the vermicelli soaked until soft.
Then burn a pot of water, boil water, when to take a bowl to sesame, ginger, garlic, parsley, pepper powder, MSG, chicken, pepper, salt, soy sauce, vinegar, sesame oil, pepper oil into a bowl, then add broth, green onion and lard, for rendering. When the pot of water to open when the bubbles soft vermicelli soup into the pot look great powder can be half a minute, and sung out into the bowl with bottom material and finally then tip into the hot water pea soup look , combined with deep-fried vegetables, fried cakes of coffee beans, peanuts, beans and soybeans, as well as coriander, flour even if authentic hot and sour snacks done.

course, there are a simple way:

hot and sour powder - the most simple way to
Material: Longkou vermicelli, salt, beef powder (something similar with chicken), vinegar, Laogan Ma (bottled), pepper powder _ xxx_1_br>
practice: vermicelli cooked, loaded bowl, along with boiled water is poured bowl. bowl adding an appropriate amount of salt, beef powder.
Stir after the above plus Laogan Ma (according to their own tastes plus) plus amount of vinegar (plus an own tastes)

boiled oil, add pepper powder, 10 seconds later, fell to the Lao Ganma above. (Oh, be careful into the oil)

completed, stirring evenly, you can eat.

the whole process: 10 minutes done! Leave a self-developed oh ~ ~ a very simple, the taste is not bad (I think that taste like “white house hot and sour powder”), is ideal for fans and likes to eat spicy lazy ^ _ ^

Chinese:酸辣粉的制作方法?越详细越好?

类别: 餐饮食品

问题:
酸辣粉的制作方法?越详细越好?

回答:
酸辣粉的地道做法

  做酸辣粉的步骤是非常简单的,关健就在于放料。
  原料:粉条,葱末、姜末、蒜泥,豌豆尖、香菜、炸菜丝、香芹末、酱油、醋、辣椒
油、香油,猪油、炸酥的花生豆和黄豆,花椒粉、胡椒粉、味精、鸡精,盐、芝麻,还有用
鸡汤或骨头煲的老汤。
  首先,把干粉条放进50到60度的的水中,泡10分钟,把粉条泡软。
然后,再烧上一锅水,烧水的时候,拿一个大碗把芝麻、姜末、蒜泥、香芹、花椒粉、味
精、鸡精、胡椒粉、盐、酱油、醋、香油、辣椒油放入碗中,再放入高汤、葱花和猪油,用
来打底。当锅里的水开时,把泡软的粉条放进锅内汤一下,大粉半分钟就可以了,盛出放进
有底料的碗中,最后再把豌豆尖放到热水中汤一下,加上炸菜、炸酥的花生豆和黄豆,还有
香菜,地道的四川小吃酸辣粉就算做完了。

回答:
“酸辣粉”是四川城乡间广为流传的传统小吃之一,由于价廉物美,长期以来一直受人喜爱。“酸辣粉”主要采用红薯粉加工而成。“酸辣粉”分为两种:一种为“水粉”,即用红薯淀粉自己调配制作的;另一种为“干粉”,即加工成粉条状的干粉条。由于干粉条制作的酸辣粉较为简易方便,全国各地大都采用干粉的制作方式,而“水粉”的调制操作就相对复杂一些。下面介绍“水粉”的制作过程。

本制作过程为四川秘方:

原料:红薯淀粉5000克,明矾35-40克,熟芡糊125-130克。

注:熟芡为红薯淀粉先用清水调散,再用沸水冲入,搅成稀糊状,俗成“打熟芡”。

制作:

1、将明矾研成细粉,加水100克搅匀制成明矾水。

2、熟芡糊倒入盆内,加入红薯淀粉、清水2000克、明矾水揉成软硬适度的粉团待用。

3、用一大铝瓢将其用工具插成出黄豆般大小的孔,将粉团装水瓢内,用手掌拍粉团使之成线条漏入开水锅内烫熟,再挑入凉水内漂凉即成“水粉”。

“酸辣粉”调味料的调制和浇苕的种类:

“酸辣粉”所用浇苕,如同面条浇苕一样制作,使用酸食的主要有“肥肠苕”、“凉粉苕”、“排骨苕”等,其中尤以“肥肠苕”最为著名。“肥肠苕”分为“酸辣肥肠粉”和“原汤肥肠粉”,即酸辣口味和鲜咸口味。调味主要用胡椒粉、红油辣椒、葱花、酱油、芽菜、芹菜粒、醋、香菜、大头芽粒(四川的一种蔬菜)、油酥黄豆、味精等组成。

烫汆酸辣粉的汤,以煮肥肠、猪耳等艘熬制的浓白色的原汤。具体操作是:将醋、红油辣椒、酱油、味精、芽菜放入汤碗中,注入原汤,将粉入锅中烫制后挑入碗内,撒上芹菜、香菜、大头芽、酥黄豆即可。

回答:
(我要说的上面已经说了,但是既然回答了还是要说详细点,一种地道做法一种简易做法)^_^

酸辣粉的地道做法:
酸辣粉的步骤是非常简单的,关健就在于放料。
  原料:粉条,葱末、姜末、蒜泥,豌豆尖、香菜、炸菜丝、香芹末、酱油、醋、辣椒油、香油,猪油、炸酥的花生豆和黄豆,咖啡豆、花椒粉、胡椒粉、味精、鸡精,盐、芝麻,还有用鸡汤或骨头煲的老汤。
  首先,把干粉条放进50到60度的的水中,泡10分钟,把粉条泡软。
然后,再烧上一锅水,烧水的时候,拿一个大碗把芝麻、姜末、蒜泥、香芹、花椒粉、味精、鸡精、胡椒粉、盐、酱油、醋、香油、辣椒油放入碗中,再放入高汤、葱花和猪油,用来打底。当锅里的水开时,把泡软的粉条放进锅内汤一下,大粉半分钟就可以了,盛出放进有底料的碗中,最后再把豌豆尖放到热水中汤一下,加上炸菜、炸酥的咖啡豆、花生豆和黄豆,还有香菜,地道的小吃酸辣粉就算做完了。

当然也有简单的做法:

酸辣粉-最简易做法
材料: 龙口粉丝,盐,牛肉粉(跟鸡精差不多的东西),醋,老干妈(瓶装的),花椒粉

做法: 粉丝煮熟后,装碗,一起煮的水也倒在碗里. 碗中加入适量盐,牛肉粉.
搅拌均匀后,在上面加老干妈(按自己口味加)再加适量醋(安自己口味加)

油烧开后,加花椒粉,10秒后,倒在老干妈上面.(要小心迸到油哦)

完成,搅拌均匀,可以吃了.

整个过程: 10分钟搞定! 吼吼,自我研制的哦~~非常简单,味道不差 (我觉得味道很像"白家酸辣粉"),非常适合喜欢吃粉丝和辣的懒人 ^_^

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