I am in a hurry. I want to open a mala Tang restaurant. Can someone give me some advice?

The following are the proportion and operation procedures of twelve kinds of aniseed: according to the classification order, it is divided into: stringing vegetables-preparing aniseed-frying aniseed-boiling soup-seasoning soup-ironing bowl process-filling bowl process 1. Cookable vegetables: (there are about 40 kinds according to local vegetable varieties) 1 vegetarian dishes: green vegetables. Sprouting bean sprouts tofu Japanese bean curd dried bean curd skin yuba Pleurotus ostreatus mushroom Flammulina velutipes cucumber kelp lotus root slice wax gourd slice potato chips oil bean curd ham sausage carrot fritters rice cake duck blood vermicelli, etc. (When buying vermicelli, you must buy something better, which is not easy to cook; Because when eating mala Tang, basically everyone will order a vermicelli. If the quality of vermicelli is not good, it will affect the overall taste. ) 1.2 meat dishes: beef, bacon, duck intestines, fried cowhide, beef venetian blinds, various meatballs, crab roe, etc. With less materials, customers feel more weight after stringing, and they won't be too full when eating, which makes people want to eat again after eating once. Formula of soup: 2. 1 Main preparation of aniseed: (The market price of each aniseed is also provided for reference only) When I made it, I didn't weigh it with a standard electronic scale every time I adjusted the bottom material. It's just my own estimate (the proportion of ingredients should not be too different, which will basically not affect the taste). Because my hands are slightly larger than those of normal men, I will give you the approximate proportion of my hands for your reference. (explanation: ① one-handed grip: that is, the amount I hold in my right hand; (2) More than one and a half hands, that is, more than one and a half right hands (about one and a half less than the dose in item (1)); ③ According to the number: only according to the number) 100 mouths (25 yuan/kg; Dosage: more than half of one hand); Fragrant sand (6 yuan/kg; Dosage: more than half a hand) Cinnamon (8 yuan/kg; Dosage: break into small pieces, more than half a hand); Fennel (6 yuan/kg; Dosage: more than half of one hand); Star anise (6 yuan/kg; Dosage: a little more than one handle); Amomum tsaoko (25 yuan/kg; Dosage: 6-7); Cumin (10 yuan/kg; Dosage: a full hand); Clove (25 yuan/kg; Dosage: more than half of one hand); Fragrant leaves (7.5 yuan/kg; Dosage: a full hand); Cold ginger (8 yuan/kg; Dosage: 6-7); Zanthoxylum bungeanum (25 yuan/kg; Dosage: more than one hand with a full handle, which is the key to mala Tang "hemp". If you can eat hemp, increase it on the basis of this dose, otherwise it will be reduced. ) Pepper: (Dosage: If you have a full handful, add more if you want to be spicy, and add less if you don't want to be too spicy. In mala Tang, this ingredient is the key to "spicy" and you can eat "spicy". The above formula is my dosage for three days, but before frying, we must separate the dosage for three days, that is, only one third of the dosage can be fried at a time. Of course, if you are not used to mixing ingredients for three days, you can only mix the dosage for one day at a time, that is, the dosage of each ingredient should be divided by three, which is the dosage for one day. This is very important. ② The dosage of Amomum tsaoko, fragrant sand and clove must be in accordance with the dosage when I tried to make it, and must not be increased. If you add too much, it will easily cause bitter soup and strange taste. 2.2 Accessories for cooking (mainly cooking, which is put into the oil when the oil is hot to play the role of frying incense) Ginger (about 0.3 kg, sliced); Garlic (whole 2 pieces, cut in half with a knife, not too small); Shandong green onion (2 pieces, cut into 3-inch sections) 2.3 Fresh soup accessories (directly put into the soup bucket when the stainless steel soup bucket is filled with water) Cattle leg bone (1 root, about 4-5 kg). Other bones of cattle are ok, but leg bones are better); Frozen chicken rack (2 pieces of chicken bones, less meat, which are sold in general vegetable markets) Note: When trying to make it, it is ok to add more fresh things, and the more you add, the fresher it is (such as beef bones and chicken rack). 2.4 Accessories in soup: hot pot bottom material (Chongqing Sanwu brand, with 1 bag150g); Xixian bean paste (200g, using bottled Sichuan Pixian bean paste; When you want to do it, buy a bag. ) 3. Stir-frying process of aniseed: 3. 1 First, divide the consumption of the previous three days into three parts on average; (Because the dosage used to be three days, it is enough to fry the ingredients for one day now. If you only mix the ingredients for one day, you don't need to divide them. ) 3.2 Put the wok on a high fire, first add 400 grams of butter to boil, then add 300 grams of salad oil, and when it is 70% to 80% hot, add 2.2 auxiliary materials to stir fry until fragrant. 3.3 Add 2. 1 aniseed and stir-fry over high heat. (Cooking is actually nothing. Basically, the process of cooking at home is the same, but don't fry aniseed. ) 4. The process of cooking soup is 4. 1 stainless steel barrel (choose a stainless steel barrel with a diameter of 35 cm and a depth of 38-40 cm, which can hold about 25 kg of water). Fill the bucket with water and cook it over medium heat (in the process of cooking soup, pay attention to skim off a layer of floating foam on the surface of the soup at any time. If you want to make the soup taste fresher, you can change it to low heat after boiling, and then add auxiliary materials and stir-fry aniseed to the soup of 2.4, and cook it over low heat for about half an hour. 4.2 Use a mesh colander to separate the cooked soup from the aniseed, put it in another bucket (this material is the soup used for cooking later, added to the soup in the bowl), and add water to the bucket filled with aniseed, so that you can cook about three buckets of soup repeatedly. 4.3 Boil the soup in the second pot and the third pot with medium and small fire, and then simmer for about 20 minutes. 4.4 Put the cooked soup on the top floor. Because this spicy oil is fragrant, hemp and spicy, if it is put directly in the soup, it is unbearable for friends who can't eat spicy food. Of course, if you can eat spicy food, mala Tang Tang Can is directly added to the bowl according to the taste and then put into the bowl, or it can be scalded to the end, and the soup has no taste. You can also add a little of this spicy oil. 5. Preparation of scalding materials: 5. 1 After the three barrels of soup are cooked, mix the three barrels of soup (because the big ingredients in the first pot of soup are heavier, and the taste in the third pot is lighter; The purpose of stirring is to make its taste more uniform. 5.2 After the soup is mixed, according to personal taste, add a proper amount of salt to the soup, and then add monosodium glutamate, chicken essence and soup king (the soup king with ribs). Note: when mixing soup, you can't put more monosodium glutamate, which will have bitterness; Chicken essence and soup must be added in large quantities, which is equivalent to more than 5 times of our daily consumption; Of course, some friends don't like adding glutinous rice, chicken essence and soup king directly into the soup bucket, so you can also add these seasonings directly into the bowl, but salt is added directly into the soup bucket. If you don't add it directly into the soup bucket, the cooked food will have no taste. 6. Cooking process: 6. 1 Put the seasoning soup into the fire to keep it boiling, and then you can cook the food. 6.2 When blanching vegetables, according to the blanching time, put them into a blanching spoon (generally put those that are not easy to cook first, and put those that are easy to cook later). 6.3 Put mala Tang in a bowl, and then add the soup; If you can eat spicy food, you can add a proper amount of spicy oil to the bowl (this spicy oil is extracted from the surface of the cooked soup as mentioned above). In addition, you need to master the following points: 1. When frying aniseed, be sure to add more oil to the pot. Basically, the oil used will almost drown aniseed. If there is too little oil, there will be too little oil on the surface of the soup after cooking, so it is impossible to extract spicy food. ) 3. How much water to add to stir-fry aniseed must be controlled: if too little water is added, the soup will turn black, taste bitter and not delicious; If you add more water, the soup will be weak (for example, the peppers we buy every day are spicy, not so spicy; Therefore, the taste of each seasoning is heavy but not heavy; So when you try it out for the first time, after boiling, if it is bitter, the water volume will increase a little; If the taste is light, the amount of water should be reduced a little; The quality of "Mala Tang" soup is particularly important at this point, and the problems encountered by many friends when trying to make it are basically in this respect. 4. Some friends just don't understand the difference between the so-called "red soup" and "white soup": in fact, the boiled soup has a layer of red and spicy oil on it; If you completely throw away this layer of spicy oil, the soup will become clear soup (of course, this soup can't be completely clear soup; It is also spicy, but the taste is not so heavy); If you can eat spicy friends; You can add this spicy oil to the clear soup and it becomes the so-called "red soup". 5. I suggest that when you try, if you want to avoid wasting too much raw materials, you can follow the ratio of aniseed and water I provide; Try to reduce the scale. 6. Be sure to separate the layer of spicy oil above the boiling matter. If you don't separate them, you will find the soup very spicy, which may be unbearable for friends who can't eat spicy food; Friends who can eat spicy food can add this spicy oil to the bowl. 7. Now some friends don't like spicy food, but prefer spicy food with three flavors. If you like the kind of three delicacies, then when making this kind of mala Tang, you should focus on adding more fresh raw materials such as bones and chicken racks, but the proportion of aniseed should be reduced a little. As for how to meet your requirements, you should try several times more. 8. Let me explain again, my formula is really good. Some friends may try it for the first time, and they may not believe in the dosage, which leads to the unsatisfactory first time. If this happens, don't lose heart. You can call me and we will communicate again to see what the problem is. 9. Because some friends try it for the first time, it is too easy to buy a small batch of butter; Then when you try, you can also use chicken oil instead (chicken oil buys that semi-finished product and comes back to refine it yourself). If there is no butter and chicken oil, lard can be used instead, but lard has the worst effect; If it is not convenient to buy beef bones during the trial period, you can also use pig bones instead. ) 10. If you don't understand anything, or have any questions during the trial, please contact me, and I will take the time to answer your questions. Note: the red font is the key part, please pay attention. To be honest, I think my formula tastes good, because some friends may not have touched it before, so they may not know the amount of star anise for the first time; So I hope some friends, as long as you really want to do it, don't lose heart, no matter how you try for the first time; I hope you can give me a call, and we can communicate again and see what the problem is. Attachment: All aniseed is sold in the local condiment market, and some places have different names as follows: 1. Amomum tsaoko: The fruit of Amomum tsaoko, a ginger plant, tastes strange. 2. Fragrant sand: also known as Amomum villosum, Amomum villosum and Amomum villosum, it is the mature fruit of Amomum villosum, with astringent taste. Smell it with fragrance. 3. cinnamon bark: also known as cinnamon. This kind of thing is more common. 4. Fennel: also known as fennel, shredded vegetables, fragrant flowers and wild fennel, just like millet or fennel, it has a special fragrance. 5. Star anise: it should be called anise, or fennel, star anise and August pearl, which are familiar spices. 6. Zanthoxylum bungeanum: This. This is the bud of lilac. 8. Cardamom: also known as cardamom, round cardamom, and baikou. 9. Fragrant leaves: that is, osmanthus trees have leaves and are grayish green. 10. Cold ginger: Some places are also called Sannai, Jiang Sha and Shanla, which are rhizomes. The formula of Mala Tang-1 soup is made by adding cinnamon, dried tangerine peel, dried chili, prickly ash, star anise, kaempferia kaempferia, Hanyuan prickly ash, bean curd, fermented glutinous rice juice, etc. Into chicken soup. Mala Tang recipe -2: butter 250g, 100g vegetable oil, 150g Pixian bean curd, 50g Yongchuan lobster sauce, 10g rock sugar, 5g pepper, 2g pepper, 30g dried pepper, 20g fermented glutinous rice juice, 20g Shaoxing wine and 65438+ ginger rice. Weeds 10g, tremella 10g, Chili noodles 250g, fresh soup 150g. Put the wok on a big fire, cook the vegetable oil until it is half cooked, stir-fry it in Pixian Bean Office (the first essence), add ginger rice and pepper, and immediately add fresh soup. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine. Mala Tang Formula -3 Formula: half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 50g of pepper, 300g of dried pepper, Pixian watercress 100g, rock sugar 100g, 200g of ginger, garlic 100g, 5g of tsaoko, fennel/kloc-0. 70g chicken essence method: mix the three oils-add rock sugar and stir-fry with low fire-add Pixian watercress and stir-fry with low fire (at least half an hour), which will not carbonize the sugar, otherwise it will be bitter-stir-fry the rest (except traditional Chinese medicine) together, divide ginger and garlic into 5 pots-add water (preferably bone soup)-add traditional Chinese medicine. References:/view/52706.htm.