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Detailed instructions for making half-liang-per-portion egg-filled pancakes
Main ingredients: 1 jin of flour, 10 eggs, half a jin of chopped scallions, 3 liang of vegetable oil, Sichuan pepper, and an appropriate amount of salt, 6 liang of warm water. Method: 1. Pour the flour into a basin, add the warm water and mix evenly by hand; knead until smooth and adjust to a dough of appropriate softness, then let it rest briefly for later use. 2. Put the dough on a cutting board and knead it smooth by hand, roll it into a thin strip 1 cun thick, and pull it apart by hand into 10 dough portions. Press the dough portions flat by hand and sprinkle the remaining 3 liang of flour over them as dusting flour, then use a small rolling pin to roll the dough portions into thin sheets 1 chi long and 3 cun wide. Use an oil brush to
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Detailed explanation of the method and steps for making smoked fish
1. Process flow: raw material preparation -> soaking -> rinsing -> draining -> frying -> seasoning -> bagging -> vacuum sealing -> sterilization and cooling -> heat preservation inspection -> warehousing and storage. 2. Key operating points. (1) Raw material preparation: remove the head, guts and tail of the raw fish, then wash clean. If the fish is large, cut it into pieces, then wash again with clean water. (2) Frying: fry until the fish turns deep yellow and the surface is firm. (3) Seasoning: add 35 kg of soy sauce into a jacketed kettle and heat, pour in 300 kg of fried fish and stir, add 30 kg of yellow rice wine
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Full detailed explanation of the whole process of making candied jujubes
Candied jujubes are a dry-form preserved fruit made by processing fresh jujubes. Lianzhou candied jujubes and Guangxi Wuzhou candied jujubes are relatively famous. The processing technique is as follows: 1. Raw material selection: generally it is advisable to choose varieties with large fruit, small pits, loose flesh, thin but tough skin, and relatively little juice. The best fruit maturity is when the green color begins to fade and the fruit turns milky white. 2. Grading: grade the jujube fruits by size, and remove deformed jujubes, jujubes with pests or diseases, overripe jujubes, and damaged jujubes. 3. Slitting: in order to facilitate sugar penetration and flattening into shape, slits are usually cut on the fruit surface,
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Production Process and Detailed Steps for Making Soy-Sauce Garlic
Garlic is the bulb of plants in the genus Allium of the lily family (commonly known as "garlic head"). Every 100 grams of fresh garlic contains 4.4 grams of protein, 0.2 grams of fat, 23 grams of carbohydrates, 0.2 grams of crude fiber, 1.3 grams of ash, and 70 grams of water, and also contains calcium, iron, phosphorus, thiamine, riboflavin, nicotinic acid, ascorbic acid, and selenium, among others. In addition, garlic also contains substances that kill bacteria, treat disease, promote health, and prevent cancer, and has relatively high physiological and medicinal value. When garlic is used to prevent and treat disease, it is mostly effective only when eaten raw, but after a brief dormancy garlic does not store well,
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A detailed guide to chicken floss processing technology, making it easy to learn how to make delicious chicken floss
Ingredients and formula: 50 kg bone-in chicken, 8.5 kg soy sauce, 1.5 kg refined salt, 3 kg white granulated sugar, 250 g ginger, 500 g 50-degree sorghum liquor, 150 g monosodium glutamate. Production method 1. Raw material trimming: Use plump dressed chicken as the raw material, wash it clean, then cut off the head and remove the claws for later use. 2. Boiling: After washing the headless, clawless, fully cleaned dressed chicken, put it into a pot, add ginger and an appropriate amount of water, boil for about 3 hours, and continuously turn it up and down to heat the chicken evenly. Then take it out to debone, remove the skin,
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Processing Flow and Operating Methods for Making Vinegar from Sweet Potato
1. Process flow: raw material treatment -- adding bran koji and yeast culture -- saccharification and fermentation -- acetic acid fermentation -- adding salt and post-ripening -- leaching vinegar -- aging -- sterilization and blending -- finished product. 2. Key points of process operation: ① Ingredients: 100 kg dried sweet potato, 50 kg coarse rice husk (rice chaff), 40 kg yeast culture, 175 kg fine rice husk (unified rice husk), 50 kg bran koji, 40 kg acetic acid bacteria seed, 3.75-7.5 kg salt. ② Raw material treatment: grind the dried sweet potato into powder. When mixing with the unified rice husk, while mixing
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Detailed Explanation of the Method for Making Shiitake Mushroom Spawn for Field Cultivation in Greenhouses
After the spawn logs are made, place them in the stove for sterilization, keeping them at 100°C for more than 16 hours. When mixing ingredients according to the conventional formula, absolutely do not reduce any ingredient in the formula. The raw materials should be fresh and free of mold. The inoculation time is early December. Before inoculation, seal the inoculation room and disinfect it with potassium permanganate at 7 grams per cubic meter and formalin at 13 milliliters per cubic meter for 6 hours; inoculation personnel must also be disinfected before entering the inoculation room to inoculate, and inoculation should not be done on rainy days. After inoculation is completed, carry out a second disinfection, then close the doors and windows for 3 days. After 3 days, open
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Detailed Guide to Making Yang-Style Plain Jujube Cake
Ingredients and Formula Cake flour: 5 kg roasted glutinous rice flour, 5 kg soft white sugar, 400 g sesame oil Filling: 10 kg roasted glutinous rice flour, 15 kg soft white sugar, 500 g sweet osmanthus sugar, 500 g kumquat cake, 3 kg sesame oil Production method 1. Make cake flour: Before production, prepare the sugar and oil in the base and top ingredients by referring to the wet sugar method for snowflake cake. Mix the sugar and glutinous rice flour evenly, rub through, and sift for later use. 2. Make the filling: Bring water to a boil, cut the kumquat cake into fine pieces, then add all the filling ingredients into the boiling water and mix, and when it forms a dough, switch to low heat
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Detailed method for making kvass from sweet potato
Kvass was originally a traditional fermented beverage of the Soviet Union, rich in nutrients, full of gas and foam, sweet and sour and refreshing. It not only has the fermentation aroma of malt and hops, but also contains a small amount of alcohol, making it a drink suitable for men and women, young and old. In addition to bread or dried bread as raw material, sweet potato starch can also be used as a raw material for making kvass, and the cost is low, with certain economic benefits. 1. Process flow: starch slurry saccharification -- enzymatic hydrolysis -- fermentation -- filling -- pasteurization -- finished product 2. Key points of process operation:
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Processing method for making high-fructose corn syrup from sweet potato
High-fructose corn syrup is a starch sugar crystal made by hydrolysis and isomerization of plant starch, with a unique flavor, and is an important sweetener. Because its composition is mainly fructose and glucose, it is called "high-fructose corn syrup". The production of high-fructose corn syrup is not restricted by region or season, the equipment is relatively simple, and the investment cost is relatively low. 1. Process flow: sweet potato starch - slurry preparation - saccharification - neutralization - decolorization - filtration - resin treatment - evaporation - isomerization - decolorization - resin treatment - evaporation - finished product 2. Pro
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