The rice that just gave boiler is spreading cutlet, fragile flesh and green vegetables above the line. Other condiment need him to move, 9 kinds of flavoring are all sorts of taste of contented deadbeat really.
Did I choose 3 kinds of: ? Choke of caving stay of proceedings of ⑺ of deficient a low bank of earth between fields appears atmosphere of benzene of ＠ of two of benzene of unlined upper garment to refined neon shallow protects ο of high and steep of of of acyl of core of mother of Lu of full of Huan to shirk to be contrary to alone magpie doors is confused by Chen Xun Xi irrigate bath of waterlogged glue trade Wan of of 7 a man's cap used in ancient times breaks through the cloud. Lu " does lot of of of ＃ of of Li of coal of predestined relationship of shipboard of young Lin four see osmic Chinese torreya excuse me of bastinado of bell of breaking through ?
Guilin ground rice divides composition by 3: It is bittern, 2 it is ground rice, 3 it is to distribute food (bittern beef, boiler is burned, crisp soya bean) , bright of noodles made from bean or sweet potato starch slips, bittern Xian Xiangzi is beautiful, mouth of fleshy dish annulus is answered sweet. 3 parts have original place each, cooperate complete and harmoniously to make whole bowl pink bring out the best in each other.
Guilin ground rice eats a law to have two kinds: One kind is " doing scoops up " having a way, one kind is " adds soup to eat law " , no matter which kinds have a way, bittern can develop his distinctly delicate, enjoy oneself so much as to forget to leave letting a person.
Tutorial catalog:
The first chapter, bittern is made.
Fire of the 2nd chapter, boiler is made (scamper crackling) .
The 3rd chapter, beef and pork forked fire are made.
The 4th chapter, crisp soya bean and scamper earthnut are made.
Oil of the 5th chapter, chili and oil explode chili pink is made.
The 6th chapter, acerbity bamboo shoot reachs acerbity beans horn to wait for those who distribute food to fry make.
The 7th chapter, soup-stock is made.
Egg of the 8th chapter, bittern is made.
The bubble of the 9th chapter, dry ground rice is sent and iron make.
The 10th chapter, dry pink that scoop up bittern and pink of soup of Xianggu mushroom ground meat are made.
Eleventh chapter, 3 bright pink are made.
Dozenth chapter, acerbity hot pink is made.
Thirteenth chapter, fry pink to make.
Horn of the 14th chapter, acerbity beans is made.
The 15th chapter, note.
The first chapter, bittern makes:(PS: ? Dainty kisses?20 jin bittern dosage, into boiler 35 jins rinse, can get bittern of 20 jins of finished product finally (water branch evaporates) , when particular operation, if need increment or halve to make, all material in proportion increase and decrease can)
One, material:
Clear water 35 jins, pig bone is 750 grams, arrogant bone 500 grams, pigskin flesh of hind leg of 250 grams, pig 1500 grams (do pork fork to burn) , the ox is tendinous child the flesh 1500 grams (do beef fork to burn) .
2, condiment:
250 grams of blend oil or soybean oil, beans Chi, fermented bean curd 250 grams, salt essence of 500 grams, chicken 250 grams, rock candy is 150 grams, old smoke 250 milliliter, unripe smoke 250 milliliter, oyster sauce 250 grams, height 3 beautiful wine are 30 milliliter, red onion (sweet.
3, flavor:
PS: ? Laborious of be angry of Qu of Tuo of of v/LIT all over the ground Liang of Mou of fraud of г of Chang of award of new moon annulus?10 jin the recipe of bittern.
Into boiler 18 jins rinse, can get bittern of 10 jins of finished product finally.
One, material: (10 jins)
Clear water 18 jins, pig bone is 500 grams, arrogant bone 500 grams, pigskin flesh of hind leg of 150 grams, pig 750 grams (do pork fork to burn) , the ox is tendinous child the flesh 750 grams (do beef fork to burn) .
2, condiment: (10 jins)
125 grams of blend oil or soybean oil, beans Chi, fermented bean curd 125 grams, salt essence of 250 grams, chicken 125 grams, rock candy is 75 grams, old smoke 125 milliliter, unripe smoke 125 milliliter, oyster sauce 125 grams, height 3 beautiful wine are 15 milliliter, red onion (sweet.
3, flavor: (10 jins)
PS: The following measure explains is expect to cast with 20 jins of bittern standard, if do 10 jins of bittern, him halve can.
4, the method that make:
1, pretreatment: After pig bone and bovine bone are washed clean, with clear leach bubble a hour is controlled, the purpose is cleared blood water and peculiar smell. Pigskin redundant grease wash clean after take out, pork and beef are abluent cut chunk, scald water has in the water that with the pig bovine bone puts bone to be burned together next, alcoholic drink of right amount ginger is added to go in water fishy smell.
2, the green that make is oily: red onion mincing Cheng Ding (arrange chopstick head bulk) , 150 grams oil is entered in pannikin (the deepfry that use a pig is sweet) , after oily Wen Qi comes, will sweet onion puts oily boiler bomb sweet, scamper comes yellow fragile involve fire namely, green oil has been done.
3, fry flavor: Beforehand caoguo, yu Guo, mother clove crusty flavor is knocked or knock crack, oil of right amount green is added in boiler, put flavor small fire breaks up in boiler fry, wait for flavor to give out small sweet hind, the flavor with the petty bulk such as rejoin Chinese prickly ash, fair clove, small fennel breaks up fry 30 seconds left and right sides to be able to give boiler to reserve, arhat fruit need not be fried.
PS: The petty flavor such as Chinese prickly ash, fair clove, small fennel fries paste easily, final ability leaves boiler.
4, the Chi that fry a beans: Fry 100 grams oil is added inside boiler, burn the fabaceous Chi that chop joins after heat, small fire is fried slow, shovel with boiler at the same time fabaceous Chi as far as possible pulverize, join 30 grams to often be smoked, turn over the Chi that fry a beans to show mushy can.
5, boil boiling water: Stainless steel stockpot loads clear water to make an appointment with 35 jins (evaporate through infusion the rest after partial moisture is controlled 20 jins) , cold boiler puts the bone that passes pretreatment and pigskin, will old Jiang Xi is patted completely crack, put together burn in boiler, small fire of the instead after boil, keep small it is OK to roll position, build boil 2 hours left and right sides.
6, feed in raw material: Infusion of stockpot small fire after two hours, join the flavor that has fried and fabaceous Chi, join height at the same time 3 beautiful wine make an appointment with 30 milliliter, open conflagration to boil 30 minutes, the purpose is force the herbal medicines in a prescription inside flavor go out, medium baking temperature of the instead after 30 minutes is built continue infusion, time restricts 3 hours.
7, the flesh that boil: Boil enough after 3 hours, will already the beef of scald water and pork put the bittern in boiler to make, continue medium baking temperature boils left and right sides of a hour, fish out reserves.
8, boil bittern: Thoroughly cook pork and beef after fish out, instead is small
Fire is built continue to boil bittern, maintain small boil condition is controlled 4 hours probably.
9, flavor: Boil enough after 10 hours, the fermented bean curd that joins pulverize 250 grams, gallinaceous essence 250 grams, unripe smoke 250 milliliter, often smoke 250 milliliter, rock candy 150 grams, oyster sauce 250 milliliter, the onion man with the green oil that remain and sweet blast also is joined, fire of the make down after be being burned is built boil two hours.
10, finished product: all solid matter inside boiler full fish out, join 500 grams salt, good bittern pork and beef put cook again in, after be being burned, small fire continues to boil 30 minutes to involve fire, after immersing 30 minutes, scoop up the flesh entirely, be beef fork is burned and pork fork is burned after further treatment. All flesh burn bittern after fish out, after waiting for natural refrigeration, bittern has been done.
11, add sweet: After bittern has been done, can need to join a few additive agent for food according to oneself. (be like: Bittern flavour creams, bright sweet king)
12, bittern saves: After bittern cools adequately, can install in abluent in completely dry contented bowl, also can put freezer to save.
13, bittern uses: Big baked wheaten cake answers to leave 2 minutes before bittern is used every time.
PS1: In the container that packs bittern must absolutely and clean, cannot have the other material such as water, oil, build sealed good.
PS2: Above condiment dosage is to be based on bittern 20 jins foundation, if soup became much,should decrease come out, if boiling water became little, right amount the person that join bone Shang Huo decreases a bit condiment dosage.
Fire of the 2nd chapter, boiler is made (scamper crackling) .
1, choose blade flesh or steaky pork, cut the chunk of 15 centimeter square, bowl is put after be being cleaned clean in, add clear water, leach crosses skin one part, on leather look out, boil with conflagration first, if hematic foam separate out wants to clear in time, next instead medium baking temperature thoroughlies cook the flesh, till can insert the fish out when the one side of skin easily with the chopstick,reserve.
2, after fleshy piece thermal drop is small, needle of the flesh that use a pine or diameter make an appointment with the steel hammer of 2 millimeter, tie hole equably in skin face, 3 centimeter control deepness, all skin face should be plunged into entirely reach the designated position, after tying good hole, in the skin the face wipes white vinegar twice equably. (if skin has leftover pig,Mao Yaoqing manages clean)
3, after the drop that wait for the flesh does moisture, cold oil leaves boiler, below fleshy look out (on leather look out) , open blast of medium baking temperature to make, after scamper is tightened up to the flesh, break up, below leather look out, on fleshy look out, sound of the knock when scamper sends Huang Tong to face skin is ringing can give boiler.
Law of check proved recipe is face of skin of knock of the shovel that use boiler, if hear clear sound is nice, if short of continues scamper. The crackling of fish out still cannot be used directly, put in ventilated and dry place, freezer can be put to save after cooling naturally.
PS: The blast after sticking boiler bottom to avoid leather face is burnt, can use fold of a few chopsticks perforative whole flesh, make skin cannot contact boiler bottom directly.
4, before using, burn oily boiler heat first, the crackling that crosses scamper again uses flee in terrorfry in deep fat or oil of boiler of the farewell that heat up oil leather face, about scamper 3-5 minute, pigskin is bubbly can.
Common problem solves:
Ask; Does scamper crackling need to put salt?
Answer: Need not, boiler burns itself is to do not have salted, the crackling boiler that has cut is put to burn in bowl of the preexistence when manufacturing, next above drench on bittern, make its are stuck on the flavour tasty of bittern.
Ask: How cannot buy blade flesh to do?
Answer: The boss that looks for a major to sell the meat in the market is booked or ask his side to take money, it is OK also to did not buy the steaky pork that brings a skin really.
Ask: Which part is blade flesh? Should manage like where?
Answer: Blade flesh is that place that knife takes when killing a hog, namely pig neck flesh. Redemptive blade flesh should discard the clot above and bad fleshy excision.
Ask: What kind of blade flesh is best?
Answer: The fat with best hypodermic choice does not want blade flesh too thick, fertilizer is thin proper.
The 3rd chapter, beef and pork forked fire are made.
1, after sieve of good bittern beef fish out does water share, burn oil heat to be controlled to 200 degrees, put beef into scamper to make gently, scamper makes dichotomy bell control, till beef is cortical slightly fragile can fish out, drop doing can be used after oily portion is cooling.
{! - - PGC_COLUMN- - }2, pork fork burns a practice identical.
3, if the first round of beef with good bittern is mixed,pork gave out, desirable bittern is controlled 10 jins, put beforehand new bittern makes the beef of scald water and pork, put the meat into the medium baking temperature in boiler to boil a hour, drop of the fish out after closing fire to immerse 30 minutes does moisture, next again scamper can.
Need to notice, want when new bittern beef right amount join the dressing such as a few salt and gallinaceous essence, because fresh pork can absorb the saline flavour in former bittern and little taste.
The bittern after bittern good meat is boiled again, after cooling naturally, save normally use.
PS: Good fork burns firm blast to cannot be used that day, want morrow to use, because firm blast gives the fork of boiler to burn, there still can be moisture content inside, should wait for moisture to evaporate late hard gift is nice cut, have tenacity and break not easily.
The 4th chapter, crisp soya bean and scamper earthnut are made.
One, scamper crisp beans:
1, bubble hair: After washing soya bean clean, send with bleb (cold water bubble 24 hours, midway changes 2-3 second water) , the soya bean of bubble enough time, rectify a soya bean it seems that very full, and apparent feel distended, can take a bean to be broken with the hand examine, fabaceous flesh color is OK euqally entirely.
2, the soya bean that boil: portion of dry water of drop of soya bean fish out, put bowl in (high-pressured boiler is better) , join the water of 2 times to boil 10 minutes or so (5 minutes or so are pressed after be being pressed since high-pressured boiler) , the dry moisture of soya bean drop that has boiled is stand-by.
3, scamper soya bean: Oil is put in boiler, the soya bean that after oily Wen Qi comes, divides drop dry water enters oil blast of medium baking temperature leaves to make in boiler, if soya bean skin falls off,should come to fish out of soya bean skin in time, easy flee in terrorfry in deep fat or oil is otherwise burnt. Must flip through at any time when scamper soya bean prevent to stick boiler bottom, see soya bean is all float rises and color small Huang Shi, can taste the soya bean with a good blast, if inside soft still continue with respect to need scamper, inside already crisp can be scooped up, moistureproof canister is loaded to reserve after cooling naturally.
2, scamper earthnut:
The boiler below cold oil puts earthnut, blast of medium baking temperature becomes angry to earthnut, appreciably is heard there is clear sound between earthnut can fish out, should drop in temperature as soon as possible after fish out medicinal powder hot, because just gave the earthnut temperature of boiler very tall, the word that does not drop in temperature is easy and ham, even ground gathers up loose cotton is unripe medicinal powder heat drops in temperature. Also can give boiler ahead of schedule, make oil lukewarm continue to bake earthnut fragile. After earthnut blast is good, natural refrigeration loads moistureproof canister to reserve.
PS: When scamper soya bean and scamper earthnut, the opportunity that has pot should have held, had better have measure ahead of schedule, because remove boiler postheat oil to still can continue,action is on bean, if completely ripe ability has pot, meet very easily ham.
Oil of the 5th chapter, chili and oil explode chili pink is made.
One, chili is oily:
1, material: Edible is oily 500 grams, anise 3 grams, cassia bark 3 grams, red onion 50 grams, ginger 20 grams, garlic rice 30 grams, thick chili pink 30 grams, fine chili face 20 grams.
2, preparation: Press thick chili pink and fine chili face beforehand 3: The scale of 2 mixes mix divide evenly loads a bowl in, decorticate rice of red onion, ginger, garlic pat broken, do not touch water as far as possible.
3, practice: Cold oil leaves boiler, open medium baking temperature to burn oil 3 into heat, put anise, cassia bark the bomb in boiler first a little while, oily temperature rise arrives high 5 into (about 150 degrees) hind join red onion to explode first a fragrance, will join since garlic rice and Jiang Yi again explode sweet, see red onion and garlic rice begin to change fire involves after yellow, all flavor fish out, wen Jiang waiting for oil is low arrive 7 when becoming heat, above the chili pink that has mixinging oil slowly, the edge pours edge agitate even can.
PS: If think chili oil is sweeter, can join white of 3 grams specially good effect finally, specific brand and usage seek advice from customer service please.
2, Guilin characteristic oil explodes chili pink:
1, material: Edible oil, fry ripe white sesame seed, chili pink (thick grain) .
PS: Chili has two kinds of choices: One is chili of Henan new generation (cheaper) , another is chili of backbone of dragon of Guilin this locality (smell is sweeter) , optional firstly can.
2, practice: Right amount oil is added in boiler, after oily Wen Qi comes, put chili powder slow hot sweet, explode dry, go to chili blast fragile crisp later fish out, the portion accompanies drop dry oil to fry ripe Bai Zhi hemp, mix is even can, should notice to fasten scamper ham, can have if scamper is ham acrid, specific and great exercise can hold.
The 6th chapter, acerbity bamboo shoot reachs acerbity beans horn to wait for those who distribute food to fry make.
Material: Rice of horn of edible oil, acerbity bamboo shoot, acerbity beans, garlic, salt, gourmet powder, unripe smoke, chili is oily.
Practice:
1, will acerbity bamboo shoot is abluent cut into shreds, acerbity beans horn is abluent cut man, oil is not putting respectively after drop does moisture fry break up in boiler fry stoving moisture, the fish out after frying dry moisture reserves.
2, put oil to enter boiler, put after oily heat decorticate pat broken garlic rice to explode sweet, join the bamboo shoot silk that fries dry moisture next, break up after frying moment, join right amount salt, gourmet powder, unripe smoke, chili pink or chili oil, break up fry even hind give boiler.
3, fry horn of the beans that make acid, turnip doing, acerbity mustard to wait by afore-mentioned methods distribute food.
PS: Acerbity beans horn, silk of acerbity bamboo shoot, the turnip works, acerbity mustard all is taken oneself by guest for private use, local setting should suit to flavor inside inn stage, put afore-mentioned matching the dressing such as dish and caraway of chopped green onion, take by guest proper motion with.
Match dish and dressing commonly to have: Acerbity bamboo shoot, acerbity beans horn, chopped green onion, garlic Chengdu, caraway, chili oil, oil explodes chili pink, bubble acerbity chili, salt, soy, vinegar, pepper.
The 7th chapter, soup-stock is made.
One, material preparation:
Clear water 50 jins, pig skull 3-5 jin (water of the scald after take out eye and tooth cut chunk) , gallinaceous framework pays (abluent scald water) , laojiang 100 grams (abluent pat crack) , high wine 50 milliliter (recommend Guilin 3 beautiful wine) , essence of salt, chicken, gourmet powder is right amount (scale sees the following modulation matching soup) .
2, the method that make:
1, the first soup-stock: Framework of the pig skull after scald water is being put after 50 jins of water are burned, chicken and old ginger conflagration boil about 60 minutes, shang Se sees white hind join 30 milliliter wine of height of 50 degrees of above, continue conflagration boils 10 minutes can, this is the first soup-stock.
2, the 2nd soup-stock: After pouring the first soup-stock into appropriative soup-stock bucket, raw material is not moved, add water to be boiled again afresh make the 2nd soup-stock, mix two soup-stock next rise heat preservation reserves. (the special soup that this boiler soup-stock regards 3 delicacy as pink and acerbity hot pink)
2, after coming out the 2nd soup-stock, raw material is not moved, join clear water to boil 3-4 again second, till bone cannot be boiled,give white till.
3, use method:
The first, the 2nd hoar soup mixes rise, can mix as 3 bright pink the professional soup-stock of acerbity hot pink reserves. From the back the soup with a few not quite white boiler mixes together, transfer into according to local taste the soup such as essence of salt, chicken, gourmet powder expects, regard Guilin as ground rice match soup, take by guest proper motion with. White soup-stock need not flavor, before matching soup to use, ability flavors, mix up loads heat preservation of heat preservation bucket, put in area distributing food, take oneself by guest for private use.
4, modulation matching soup:
After scooping up the bone inside soup clean, the Shang Shui that remain says to decide weight with the electron, if with Shang Shui as it happens is 10 jins are calculated for the standard, press salt 50 grams, gourmet powder the scale of 15 grams puts essence of 5 grams, chicken on condiment, join all condiment respectively agitate of ground boiling water can be used equably.
PS1: If Shang Shui has 8 jins only, need convert so: 0.8=40 of 50 grams × overcomes salt, 0.8=4 of 5 grams × overcomes gourmet powder, 0.8=12 of 15 grams × captures gallinaceous essence, if prep above 10 jins, add weight in proportion can, with this analogize. Additional also but right amount join fleshy treasure king to wait for professional soup makings to increase mouthfeel.
PS2: After soup-stock has been boiled, build stay seam quiet place to be not moved, can pass the night is saved, it is OK that morrow is burned again used. If Shang Kuai gave out, be badly in need of complement and the circumstance that does not have soup-stock, can add boiled water meet an urgent need, be sure to keep in mind to cannot add unboiled water.
Egg of the 8th chapter, bittern is made.
One, make up bittern:
Extract the brine of Guilin ground rice that has boiled (want bittern only, do not take oily share as far as possible) , add clear water waiting for a quantity (1:1) , add 2 jins of clear water like 2 jins of bittern can, take before using bittern, want first bittern agitate, mix the condiment of bittern bottom divide evenly.
2, bittern egg makes:
1, the egg that boil: Right amount water is put in boiler, can flood an egg can, next cold boiler puts the egg into water, after medium baking temperature is boiled, continue to build boil 15 minutes, thoroughly cook the egg fully.
2, pare egg: Drop in temperature the egg immerge cold water that has boiled as soon as possible (facilitate rind) , after waiting for an egg to cool, shuck egg carapace and rinse clean (knock chorion first the meeting in cold water of the immerge after defeating rinds more easily) .
3, bittern egg: In the bittern that will pare cold boiler puts the egg of good case to had matched (bittern should flood an egg completely) conflagration is boiled, turn again small fire boils 30 minutes, egg of the bittern after involving fire immerses in above of 2 hours in bittern, otherwise insufficient tasty, if think color is a bit deeper,can join in bittern right amount often smoke.
The bubble of the 9th chapter, dry ground rice is sent and iron make.
One, hair of ground rice bubble:
1, heat water with caldron, involve fire to boiling, shake dry ground rice next medicinal powder put bowl inside, bubble 3-6 minute (the time short mouthfeel of bubble will be a few harder, time long mouthfeel will be a few softer) . Notice water wants to be put quite more, the water in boiler wants complete immersion ground rice, capture proper mix, make ground rice even be heated.
2, bubble enough 3-6 after minute, scoop ground rice in putting the tun of cold water, had better pour cold water at the same time, drop in temperature ground rice quickly, till ground rice does not have heat.
3, pail infuse cold water, shake ground rice medicinal powder bubble is in inside the bucket after 3 hours, can use, take how much with how much, exhaustless that day need to change water, can save 1 day or so.
2, ground rice is very hot make:
1, with special boiler boils boiled water, right amount salt is joined in water, (slant with normal mouthfeel a bit saltier to allow) .
2, after water leaves, put ground rice scoop up hedge, tremble ceaselessly in boiled water place scoop up hedge, make ground rice sufficient be heated, tremble after ironing about 10 seconds or so, scoop up hedge to mention portion of drop dry water, in putting a bowl can. (different character ground rice, shake very hot time to differ somewhat)
3, join boiler of beef, crackling to burn, bittern, mix the burden such as horn of earthnut of lardy, blast or scamper soya bean, acerbity bamboo shoot, acerbity beans, chopped green onion to be able to manufacture.
PS1: Mix lardy make: Lardy with rapeseed oil mixture ratio exemple is 9: 1, the method that make: Add the rapeseed oil that burns lardy mix is even can.
PS2: Time of very hot pink became much water will be muddy, after water becomes cloudy, want to change new water in time.
The 10th chapter, dry pink that scoop up bittern and pink of soup of Xianggu mushroom ground meat are made.
One, the dry pink that scoop up bittern:
1, material:
Bubble sends good ground rice, beef fork is burned and boiler burns crackling chip (had cut ahead of schedule) , crisp beans of scamper earthnut or blast, bittern, mix lardy, chopped green onion.
2, practice of the dry pink that scoop up bittern:
(1) 10 seconds or so are ironed in putting ground rice boiled water, drop dry water is scooped in putting a bowl.
(2) burn beef fork, boiler burns crackling chip shop to be on ground rice, make an appointment with 5-6 piece, join right amount bittern (about 30 grams) and mix lardy (had better be that day of scamper lardy) .
(3) deserve to go up oil of horn of scamper crisp beans or scamper earthnut, acerbity beans, acerbity bamboo shoot, chili, scatter on chopped green onion can manufacture.
(4) after having the dry white that scoop up bittern, can let guest proper motion join match soup drinkable, gust is much better.
2, pink of soup of Xianggu mushroom ground meat:
1, material:
Bubble sends good ground rice, xianggu mushroom is mincing, ground meat is broken into pieces, bittern, salt, gallinaceous essence, gourmet powder, fleshy treasure king, chopped green onion.
2, Xianggu mushroom bovril makes:
(1) the heat in boiler is oily, ground meat is joined to break up after oily Wen Qi comes fry a fragrance.
(2) join Xianggu mushroom end to continue to break up fry even, join right amount soup-stock to be boiled.
(3) join flavour of mix up of king of treasure of essence of right amount bittern, salt, chicken, gourmet powder, flesh to give boiler (dressing dosage did not secure scale, try flavour more, it is OK that after he has felt, solid comes down surely) .
(4) heat preservation should heat to reserve after Xianggu mushroom bovril has been made.
3, practice of pink of soup of Xianggu mushroom ground meat:
Put ground rice into boiled water to iron 10 seconds or so, drop dry water is scooped in putting a bowl, join bovril of one spoon Xianggu mushroom to drench go up in pink, join bittern, scatter on chopped green onion can manufacture.
Eleventh chapter, 3 bright pink are made.
1, material:
White soup-stock, tenderloin flesh or hind leg flesh, pig small intestine, pork liver, ginger, cooking wine, edible oil, salt, gallinaceous essence, gourmet powder, give birth to pink, tender flesh pink, xianggu mushroom, green vegetables.
2, treatment:
Wash material clean, pork and pork liver cut chip, small intestine cuts paragraphs small, ginger cuts into shreds, xianggu mushroom cuts into shreds after bubble hair, green vegetables is abluent.
3, souse:
(1) the flesh kind part souse, the mix after putting essence of Jiang Si, salt, chicken, gourmet powder, cooking wine first is even.
(2) join a few unripe pink, tender flesh pink to be caught forcibly a bit with the hand mix a few minutes, make flesh of unripe pink infiltration qualitative inside, powdery bowel need not be caught forcibly mix, mix simply divide evenly is OK.
(3) add touch lardy, use chopstick clockwise agitate 2 minutes, after placing about 20 minutes can, had installed with the bowl alone respectively finally reserve.
4, make:
White soup-stock of appropriative of 3 bright pink and Xianggu mushroom are put one case in boiler conflagration is boiled, the 3 fresh pork with join souse good next (small intestine, pork liver, lean lean is taken each a few) , the flesh right amount green vegetables is joined after break up, join the dressing such as essence of salt, chicken, gourmet powder, boiler goes out immediately after be being burned again.
Pour the 3 fresh boiling water that had boiled to contain beforehand in the bowl of ground rice, scatter on chopped green onion can manufacture.
Note:
1, boiling 3 bright pink while, ground rice should iron hot break up with boiled water beforehand, after filter does moisture, put in the bowl to reserve.
2, conflagration of need of the pink that boil is boiled quickly, cannot the dosage of gage dressing, the dosage of dressing holds according to experience, boil a few times more know how to much should put.
3, 3 bright pink are more delicious than other pink flavour, feed capable person more exquisite, cost is higher also, so the price should compare other pink a few more expensive.
Dozenth chapter, acerbity hot pink is made.
1, material:
White soup-stock, tenderloin flesh or hind leg flesh, pig small intestine, pork liver, ginger, garlic rice, cooking wine, edible oil, salt, gallinaceous essence, gourmet powder, give birth to pink, tender flesh pink, green vegetables, acerbity bamboo shoot, acerbity chili, fabaceous Chi, unripe smoke, often smoke, bittern, vinegar, white sugar.
2, treatment:
Wash material clean, pork and pork liver cut chip, small intestine cuts paragraphs small, ginger cuts into shreds, garlic rice chop, acerbity bamboo shoot and acerbity chili cut into shreds, green vegetables is abluent.
3, souse:
Method and flesh of 3 bright pink kind souse process is same, namely 3 kinds of flesh kind souse hind is general.
4, make:
(1) the boiler below hot oil, join Chengdu of Chi of acerbity bamboo shoot, acerbity chili, beans, garlic, conflagration explodes fry a fragrance, join right amount vinegar and candy.
(2) join conflagration of appropriative white soup-stock to be boiled, the 3 fresh pork with join souse good next (small intestine, pork liver, lean lean is taken each a few) , the flesh right amount green vegetables is joined after break up, join salt, chicken essence of life, gourmet powder, old smoke, the dressing such as bittern, boiler goes out immediately after be being burned again.
Pour the vinegar-pepper soup that has boiled to contain beforehand in the bowl of ground rice, scatter on chopped green onion can manufacture.
Note:
1, boiling acerbity hot pink while, ground rice should iron hot break up with boiled water beforehand, after filter does moisture, put in the bowl to reserve.
2, conflagration of need of the pink that boil is boiled quickly, cannot the dosage of gage dressing, the dosage of dressing holds according to experience, boil a few times more know how to much should put.
3, this paragraph acid is hot pink is Guilin this locality is classical the pink that boil, 3 bright pink go after flavour delicacy, shang Tian. Acerbity hot pink is integrated acerbity hot bright, suit a winter quite, have appetizing, life-giving, tastily characteristic.
Thirteenth chapter, fry pink to make.
1, material:
Acerbity bamboo shoot, acerbity chili, pork, green vegetables, sweet green, salt, gallinaceous essence, gourmet powder, bittern, oyster sauce, often smoke.
2, treatment:
Acerbity bamboo shoot and acerbity chili cut into shreds, pork cuts chip or cut into shreds, green vegetables cuts into shreds, sweet green dissect paragraph.
3, secret makes condiment make:
Mix bittern often smoke by 1: The scale of 1 is concoctive, put into boiler to be boiled next, join gallinaceous essence, gourmet powder, 13 sweet flavor, bowl of the outfit after be being burned reserves.
4, the practice that fry pink:
(1) acerbity bamboo shoot, acerbity chili fries dry moisture in boiler hind, fish out reserves.
(2) oil is put to burn heat inside boiler, put acerbity bamboo shoot, acerbity chili, pork to break up together fry.
(3) join unripe smoke, oyster sauce continues to break up fry, then ordinal join essence of green vegetables, salt, chicken, gourmet powder to fry divide evenly.
(4) break up ground rice is joined after frying moment, fry at the same time use a chopstick at the same time ground rice break up, join secret to make bittern next, right amount chopped green onion is put to break up when feeling ground rice in a way sticks boiler a bit fry can install dish manufacture.
Note:
1, will fry pink to want to notice with Guilin ground rice, the ground rice that bubble has sent must shift to an earlier date to fry portion of dry water of ground rice filter again, stick boiler not easily so.
2, fry pink right amount the much oil that put a drop, stick boiler not easily.
3, had fried to fry pink every time, must clean pan clean thoroughly, stick boiler easily otherwise.
4, conflagration of the need that fry pink is fried quickly, cannot the dosage of gage dressing, the dosage of dressing holds according to experience, fry a few times more know how to much should put.
5, the fried dish experience with the certain need that fry pink, if feel difficulty is great, also can not go up temporarily fry pink.
Horn of the 14th chapter, acerbity beans is made.
1, material: Acerbity jar, fabaceous horn, cold boiled water, salt.
(the scale of water and salt puts 40 grams salt for 500 milliliter water)
2, acerbity jar abluent air.
3, buy fresh beans part (fabaceous horn should be jumped over tender better)
4, fabaceous horn is washed clean, put air of outdoors and ventilated place (prevent sun point-blank) , moisture air can.
5, when be being done for the first time, fabaceous horn is wiped equably on salt puts jar in, add cold boiled water next, be sure to keep in mind to cannot use unboiled water, water quantity wants complete immersion to spend fabaceous part, park knows the place of airing dry, seal up for keeping 3 days or so to begin to ferment, a week is controlled can edible, time grows more acerbity more.
6, when needing part of souse new beans, should first already the fabaceous part that souse spends is taken out, put new beans part below, the acerbity beans part that souse spends superpose, according to new beans horn the quantity joins right amount salt.
PS: Oneself make acerbity beans part labour cost is high, not light volume is produced, the proposal buys finished product to the market, save worry of the save labour when the province.
The 15th chapter, note:
1, each bowls of pink should join one spoon to use lardy the miscella that makes with rapeseed oil (about 10 grams) . Miscella scale is 9: 1, the method that make: Add the rapeseed oil that burns lardy mix is even can.
2, what buy on the cost that him horn of acerbity bamboo shoot, acerbity beans makes and market is about the same, the proposal buys finished product directly, save worry of the save labour when the province.
3, bittern uses: The bittern that should use that day every morning burns 3-5 the reuse after minute. (fire of the make down after big baked wheaten cake leaves maintains 3-5 minute)
4, bittern saves: Use porcelain jar as far as possible, usable towel is good cover package build again on can (prevent to suffer pollution to be able to breathe freely again) .
PS: Bittern is apparently due a thick oil, if did not add the oil that burns, there must not be water to enter between storage life, conditional put freezer to save as far as possible.
5, distribute food about taking oneself: The guest takes condiment oneself uses ladle power is a bit longer, appear wholesome. Ladle dimension should as far as possible small, reduce the amount that takes oneself every time, can control waste effectively.
6, about ground rice: Mouthfeel of each district ground rice is different, check bubble pink and the method that iron pink and time more, can find optimal operation method.
[tutorial of complete set of Guilin ground rice explains end, wish you are successful! ]
