(烧烤升级版烤味菜)烤味鸡丁(另附烤味菜专用红油、烤味油、烤味料、烤味酱配方制法)（(upgrade grilled dishes barbecue grilled minced chicken flavor (attached) baking dishes, r..

《(烧烤升级版烤味菜)烤味鸡丁(另附烤味菜专用红油、烤味油、烤味料、烤味酱配方制法)（(upgrade grilled dishes barbecue grilled minced chicken flavor (attached) baking dishes, r..》由会员上传分享，免费在线阅读，更多相关内容在工程资料-天天文库。

(烧烤升级版烤味菜)烤味鸡丁(另附烤味菜专用红油、烤味油、烤味料、烤味酱配方制法)（(upgradegrilleddishesbarbecuegrilledmincedchickenflavor(attached)bakingdishes,roastedflavoroil,specialChilioilroastedflavor,roastedflavorsaucerecipe(upgrade:grilleddishesbarbecuegrilledmincedchickenflavor(attached)bakingdishes,roastedflavoroil,specialChilioilroastedflavor,roastedflavorsaucerecipepreparationmethod)Introduce:Barbecueisnowadaysthemostpopular,themostwelcomedbythefood,thewidestaudience,whichstemsfromitsuniquearomaletpeopleeatnottire100.Butthebarbecuealsohasitsweakness:finishedrough,notenvironmentalprotection,theBoardshallnotingoodtaste......"Nobakefish"JinzhouauthorMadelinmasteranddevelopedanupgradedversionofthebarbecueroastdishes,fundamentallysolvesalltheshortcomingsofbarbecue,whileretainingtheadvantagesofbarbecue.Advantageone:health,environmentalprotectionRoasteddishesinsteadofdirectcontactwiththepreviousbarbecuerawmaterialsandfuelcookingmethods(themodeofheatingtoproducecarcinogenicsubstances),notonlywillnotproduceisnotconducivetothehealthyeatersmaterial,willnotproducealotofsmokepollution.Italsokeepstheoriginal flavorofthebarbecue.Twoadvantages:extensiveselectionofmaterialsRoastedfoodmaterialsisveryextensive,fromtherivertotheseafoodandpoultrymeatfromcropstomushroom,frombeanstofruitsandvegetables,canbeusedtomakebakeddishes,thantraditionalgrilledbutalsoawidevarietyofmaterials,tomeettheneedsofdifferentpeople.Advantagethree:vegetablesquicklyBecauseonlytherawmaterialwillfrytheemergencyfire,thensomespecialsaucequicklystirfrysauce,ordirectlytothebrushonthefriedrawmaterialcanbeintoadish,adishsoveryfast,eachroastdishesfrombirthtomaturityonly1-1.5minutes,plusdiscbutalso2minutes,fastfoodisinthetruesense.Advantagefour:tastestandardsAllthedishesaremadeofbakedonlyfourcompositesaucesmainly:Roastedflavoroil,roastedflavor,roastedflavorsauce,Chilioil.Fouraccordingtoacertainproportionofmaterialhasbeenadjustedinadvance,eachcollocationcookingdishes,regardlessofwhocookscooking,tasteiseasytoreachthestandard.Dishmaking:Madelin,fromthecheffor15years,isgoodatcooking northeastfoodandJiaodongseafood,iscurrentlyBeijingJinzhouHotelchef.Rawmaterial:Chickenmeat220grams,150gramsofbeans.Seasoning:Driedredpepper25grams,50gramsofroastedflavor,roastedroastedflavorsauce40grams,10gramsofoil,ChiliOil30grams,5gramsofcookingwine,eggwhitehalfstarch45grams,saladoil1500grams(aboutconsumptionof50grams).Theotherwithbakeddishes,roastedflavoroil,specialChilioilroastedflavor,roastedflavorsaucepreparationmethod:Makeaunifiedexportstandardbakeddishestasteindispensablefourmembers,theyareroasted,grilled,bakedoilseasoningsauceandChilioil.ThefourkindsofsaucesweredevelopedbyMamasterhimself,eachofwhichcanbesoldseparatelyasacommodity.Aftermasteringthem,youhavemasteredthecookingcodeofroastedflavordishesChilioilformulationpreparationmethod:Practice:Thebeanpaste1grams,2gramsofdriedpickleddrymixedinablender.Thenetpotlit,intothevegetableoil5gramsofdry,intothemincedbeansauceandpickle,whilehandspoon evenlystirring,whilesmallfireslowlyrestrictedfor30minutes,filternetdregsinto.Key:Mustbeasmallfireslowboil,keeptheoilbubbleinthestate,canslowlycook30minutes,thefragrancecando.Ontheonehand,ifthefireisboiling,itiseasytoscorchtherawmaterial;ontheotherhand,itsownfragranceisnotinplace.Bakingoilformulation:Practice:Thewoklit,500gramsofChilioil,burnto50%intoheatthefinechilipowder,cuminpowder,whitesesameseeds100grams,stirbakeuntilcookedintoincense.Question:WhyhaveChilioil,roastedflavoroil,notonlyroastedflavoroil,omittingChilioil.Positivesolution:Differentroastdisheswillchoosedifferentsauces,noteverykindofbakeddishesarealsousedonthefourkindsofPUmaterial,soChilioilandroastedflavoroilcannotreplaceeachother.Bakedflavorformulation: Practice:Thenetpotlit,intotheChilioil1500grams,tillthe30%heatnowadaysintopeanut,peanuttodeepfrysevenmaturenowadaysintocumin,sesame,chilipowder1gramsofdry,friedtobemature.Key:Becausethebakedgoodscontainpeanuts,theytendtosoften,sokeeptheminacool,ventilatedanddryplace,Orwrapitdirectlyinplasticwrapandstoreitinthefridge.Bakedflavorformulation:Practice:WillSuanRongLeeKumKeechilisauce450grams,sweetsauce,oystersauce,MSG50grams,60gramsofchickenpowder,cookingwine130grams,onion20grams,10gramsofchickenoil,lemonjuice30grams,8gramsofchickenjuice,tomatosauce40gramsismixedevenly.Key:Thestoragetimeofthissauceisrelativelyshort,andtheflavorofthepowderisrelativelyfast,soitisrecommendedtotransferiteveryday Makingmethod:(1)chickenbreastscutintoabout1.5cmsquareDing,addeggwhitewineandsizingstandby.(2)kidneybeanswillbepickedclean,cutintoabout1cmwidesmallsections.(3)thegoodfilmabsorbedstarchsizingmincedchickencanmaketheparticleseparation.(4)netpot,intothesaladoiltillthe80%intotheheat,thenquicklyintothemincedchicken,beans,handsspoonstirringconstantly,topreventtheadhesionofmincedchicken.Friedmincedchicken,and40seconds,Doudinghasbeenbasicallymature,pouredLeknetoil.(5)thenetpotlitintothedrychilipepper,roastedChilioil,spices,roastedflavoroilandstirwell,andthenthenextintothemincedchickenandbeans,andfinallydownintotheroastsauce,stirfrypancanbeuniform.Note:1,redpeppersectioninthedishesonlyplaytheroleoftoning,notplayingaflavoringrole,dishesmainlyrelyonfourflavorstoreconcilethesauce.Otherdisheswithgrilledvegetablesarethesame.Playamajorrolein2,fullofdishesinthebeandishes,canletthewholedishiscomponentsuchfoot,italsohasacertain flavorlining,meatcollocation,greasyflavor.Disheschange1:roastmuttonflavorRawmaterial:Lambmeat220grams,150gramsofbeans,20gramsofricecrustSeasoning:Androastedwithmincedchicken.Make：ProductionmethodsandbasicroastedmincedchickenAtthesametime,thedifferenceisthatadishplatesprinklecrispy,withspicycuminflavorcrispycrispyriceisappropriate,canfoilthemuttonflavor.Disheschange2:roastbeefflavorRawmaterial:Bovinebrainmeat220grams,chilisegment(about1cmwide)120grams,50gramsofcornchips,potato60grams.Seasoning:Androastedwithmincedchicken. Make：Productionmethodisbasicallythesamewithroastedflavorisdifferentfriedmincedchicken,sprinklewithcornchips,chipswiththeplatewhen.Afterthetable,potatochipsareservedwithbeef.Payattentiontotheessentialsofroastvegetables:Onepoint:Touse80%hotoiltemperaturefriedrawmaterials,becauseroastedflavormorethantwotimesfried,sointhefriedrawmaterials,thefireshouldbequicklyfried,toensurethattherawwaterdoesnotflowaway,andtheappearanceofzoomhard,andthenstirfryisnoteasytosoftfall.Thisrequiresarelativelysmallmaterialshape.Incaseoflargerawmaterials,suchasthegrilledchickenwings,butalsowith80%hotfriedformulation,andthentotheoiltemperaturewillbesoaked,mature,inordertopreventtheoutsidecookedraw.Pointtwo:Whenfrying,youshouldfinallyaddbakedsauce,becauseotherjuiceisnotafraidofhightemperature,notafraidofheatingforalongtime.Thebakedsauceissoburntthatitcan'tbeputearly.Thecorrectorderisputin,roasted,bakedChilioiloilflavorandrawmaterialsstirfry,roastagainintothesauce.Stirwellandserve.Pointthree: Toshootwithstarchrawmaterialpowder,nocustardpowder,becausewhilefryingtherawmaterialafterthecolorisnotyellow,butfeedingfryingrawmaterialsintothecolorofredandgold,ifyoushootpowderaddcustardpowder,friedgoldencolorcannotbereflected,wastedcustardpowder.