[spicy quail] attachment - detailed introduction to the production of basic spicy sauce recipe-Chinese Food-best chinese food recipes-cooking food

[spicy quail] attachment - detailed introduction to the production of basic spicy sauce

(92611 views)

This spicy sauce can be used to make noodles, mix noodles, dip into steamed bread, water boiled vegetables series, cold dishes, iron plate stew and brush sauce, etc. Quail has sweet taste and flat nature. It can enter the large intestine, heart, liver, spleen, lung and kidney meridians. It can nourish the middle Qi and clear away damp heat. It is mainly used for treating edema, obesity type hypertension, diabetes, anemia, stomach disease, hepatomegaly, cirrhosis, ascites and other diseases. Quail eggs are rich in high-quality lecithin, various hormones and choline, etc. they have certain auxiliary therapeutic effect on human neurasthenia, stomach disease and lung disease. There are phenylalanine, tyrosine and arginine in quail eggs, which have an important influence on the synthesis of thyroxine and adrenaline, tissue protein and the activity of pancreas.

Cooking ingredients

quail:moderate amount

ginger slices:moderate amount

shallot:moderate amount

spicy pepper sauce:moderate amount

Pixian red oil bean paste:moderate amount

spicy appetizer:moderate amount

spices:moderate amount

dried pepper:moderate amount

dry peppers:moderate amount

minced garlic:moderate amount

ginger powder:moderate amount

Cooking Steps

Step1:After thawing the frozen quail, cut off the abdomen, remove the internal organs, draw out the esophagus and trachea, cut off the paws of the quail, all of which can be used completely.

Step2:Appropriate amount of thick ginger and shallot respectively. Put ginger and shallot into the blender. Add appropriate amount of Huadiao wine and beat into ginger and shallot juice.

Step3:Quail with a proper amount of salt. Pour in ginger and onion juice. Mix by hand and marinate for 1 hour. Take out quail after 1 hour. Do not remove ginger and onion juice. Spread quail with bamboo stick. Hang quail with hook and air dry for 3 hours.

Step4:Spicy pepper sauce, Pixian red oil bean paste, spicy hot sauce, star anise, cinnamon, prickly ash, coriander leaf, white button, cumin, thyme, common dry pepper and dry Chaotian pepper, garlic and ginger. Small hot pot is hot. Pour in two kinds of hot peppers and stir fry them in small heat. Dry the water vapor of the hot peppers and then stir fry the hot peppers. Listen to the sound to determine whether the hot peppers are stir fried in place. Pour in all the spices and stir fry in a small heat. Stir dry the water vapor and stir fry the spices. Also listen to the sound to determine whether the spices are stir fried in place.

Step5:Heat the pot. Remove the right amount of oil. Stir fry the garlic over low heat. Stir fry garlic until fragrant, then add three kinds of sauces, stir fry them evenly, then add ginger powder, stir fry them in small heat, and dry the water vapor of the sauce. Stir fry the sauce in water until dry, then pour in some Douchi. Continue to stir fry until the sauce is fragrant. Stir fry the sauce and add some salt and chicken essence. Pour in more oil and stir slowly to prevent the sauce from sticking to the pot. When there is no bubble in the pot, only turn over the oil bubble and beat out the sauce. Beat the spices (star anise, cinnamon, pepper, Xiangye, baikou, fennel, cumin and thyme) into powder for many times and pour them into the cooked sauce. Beat the hot pepper into pieces (not too fine) several times. Pour into the stir fried sauce and stir evenly. A small bottle of sesame paste. Turn the oil into a blender, beat well, and then pour into the sauce. Pour in some sesame seeds. Stir again. Seal with plastic wrap and leave for 15 days. This material is used to cook noodles, mix noodles, dip into steamed bread, hot and spicy. It can be used to cook vegetables. It has a fragrant smell.

Step6:After 3 hours, take off quail and wash away the chopped green onion and ginger. Dry the water again. Use the bamboo fence to clamp the quail. Purpose - it's good to shape when frying. Make your own food and fry directly. Put more oil in the pot. The oil should be over the quail. Fry the quail over low hea