I want to sell mala Tang in Shenzhen. It's the first time to cook, and I don't know what to use for the soup base. Please tell me what you did. Thank you.

I have a food additive for reference only, don't believe it completely, just give you an idea. I'll give you a hint. If you don't want to use food additives, you can remove them all. If you want to taste good, you have to use the best seasoning, and chicken essence and monosodium glutamate are the most expensive. This powder formula is too troublesome. If you don't want to use it, you don't need it.

Chinese herbal medicine formula of mala Tang

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Nai (Rhizoma Kaempferiae) 20g clove 8g Amomum (Amomum villosum) 13g fennel 30g white barrel (White Kou) 20g Bibo (Bibo) 13g cinnamon (Cinnamomum cassia) 10g.

Tsaoko 14g Angelica dahurica 20g Zanthoxylum bungeanum 15g Zanthoxylum bungeanum powder 30g- 100g octagonal 40g Red Dou (Red Kou) 10g fragrant leaves 6g fragrant fruits 8g vanilla 6g.

Herbicidal gardenia 3g burnt powder 7g pepper powder 20g 10g-60g fermented grains 3g licorice 5g pepper powder 35g.

Senecio Senecio 23g (mix the above ingredients according to the formula, and make sure that the seller of medicinal materials breaks them with the machine, and pay attention to whoever buys the medicinal materials and breaks them, and then mix them with aniseed).

Stir-fried fennel

Stir-fried recipe 1 stir-fried recipe 2 stir-fried recipe 3 stir-fried recipe 4

Salad oil 300 g salad oil 600 g salad oil 3000 g salad oil 6000 g

40 grams of ginger 80 grams of ginger 400 grams of ginger 800 grams.

40 grams of garlic 80 grams of garlic 400 grams of garlic 800 grams.

30-70g Chinese herbal medicine 40-130g Chinese herbal medicine 400-700g Chinese herbal medicine 800-1300g Chinese herbal medicine.

Rock sugar 30g rock sugar 50g rock sugar 250g rock sugar 500g.

250g bean paste 500g bean paste 2500g bean paste 5000g bean paste.

Butter 100- 150g butter 200-300g butter 1000- 1500g butter 2000-3000g.

Cooking program

1、

First, heat the pot and boil the water in the pot; 2. Pour the oil, put the butter and melt the butter. (small fire) 3. Put rock sugar, melt it, completely melt it. Never paste (also called boiled sugar). Note: melted rock sugar is easy to stick to the pot.

Yes, keep stirring (low heat). 4, put ginger slices, stir fry for 2 minutes, and smell (medium fire); 5, put garlic, stir fry for 2 minutes, give garlic (small fire); 6. Stir-fry the bean paste for about 3 minutes (low heat); 7、

Add the broken Chinese herbal medicines, stir-fry for about 5 minutes, and smell the medicine; 8. Turn to low heat and fry for about 3 minutes. After cooling, put it in a bucket for later use.

note:

First, stir fry constantly, and don't paste the pot, otherwise a pot will not be used, because a pot of aniseed usually takes 7- 15 days. If the soup smells burnt, thousands of guests may be lost. It was fine at first, but after the bean paste was put in, it was easy to paste the pot.

Second, the above five formulas are five formulas with different quantities, so some quantities are not multiplied or subtracted. Sometimes it doesn't matter if each one is a little more or less, as long as it doesn't fry.

Third, it's not a pity that the first one is fried as soon as you get home, or thrown away. Stir-fry the second and third kinds slowly. According to the business situation, if the business is good, fry more and generally fry less.

Broth (60 kg of water)

Bovine bone 1-4 kg-fresh pork bone 5- 10 kg-Xiang

2-4 chicken racks-1-2 fresh duck racks, a fish head (the soup will turn white, and the fish head should be wrapped in gauze), 1-3 kg of pig skin (the beef bones are ok, and the price is a bit high).

Operating procedures:

Wash the bones, chicken rack, duck rack, wrapped fish head and fish skin and put them into the pot; 2. Pour about 60 kg of water into the pot; 3. The fire boils; 4. Put 20 red dates; 5, simmer for about 1-2 hours, and the bone soup will turn white and stew for use.

Spicy soup pot (when all the above are ready, you can mix the soup pot with hot dishes).

Pour the cooked bone soup into a special incense pot; 2, put a pound of fried aniseed; 3, add the right amount of salt, chicken essence, monosodium glutamate, umami Wang, you can hot dishes.

Note: Because there are differences between north and south and east and west, the taste is different, so the taste of salt, spicy, hemp, medicine and oil is different. Therefore, salt, pepper, Chinese herbal medicine, oil and butter must be put according to the preferences of local guests, and mastering the amount of these is the key.

need

Seven kinds of Chinese herbal medicines should be paid attention to: first, the white ones turn yellow well, and the white ones are refined; Second, cloves, small ones are good, big ones are not good; Third, cinnamon, thick and good, peeled well; Four, three nai, well done, because the comparison.

Expensive, some people deliberately engage in street brands to sell; Fifth, pepper, whether green or red, as long as it is the most hemp, the most hemp is pepper; 6. There is soil in the fermented grains, which must be removed, or your soup will be turbid; Seven, Sichuan Xi

It is best to buy 65 yuan's bean paste in the county seat. Eight, these Chinese herbal medicines to buy the best, must not buy bad, especially pepper, the most spicy, hemp.

Seasoning water composition

Dazhong tasty soup 326g

Seasoning powder 25g

6 grams of sesame paste (diluted)

Garlic foam 2g

Appropriate amount of sesame oil or add some base oil. This seasoning water can be used to make hot pot or sesame sauce.

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Proportion of seasoning powder (juice)

Freshness king 50g concentrated freshness powder 50g sparerib flavor king 40g vegetarian 50g 3A powder 20g

Note: put the soup when it tastes weak. This kind of powder can enhance the umami flavor, and can also be used in hot pot.

Mixed soup (27 kg of water or bone soup mixed into red soup)

Fresh fragrance (base material) fragrance (light)

Salt151g151g151g/47g.

Monosodium glutamate 50g 30g 20g 15g

Chicken essence 40g 20g 25g 15g

Freshness king 10g 6g 6g

Concentrated fresh fragrant powder10g18g10g10g.

Sparerib Wang Wei 6g 13g 8g 6g

Vitamin 6g 15g 10g 6g

Flavor 3A powder 6g 9g 6g 4g

Bone marrow extract 5g 8g \ \

Cooking wine14g14g14g14g

Pepper 2g 2g 2g 2g

0-600g of mala Tang seasoning 400g100g

Chili powder 15g 15g 15g

Pepper10g10g10g4g

Pig bone soup \ \ \ 30g

Soup ingredients

Boiling water, salt, cooked powder or leftover soup or base material.

Mixed soup (27 kg of water or bone soup mixed into red soup)

Fresh fragrance (base material) fragrance (light)

Salt151g151g151g/47g.

Monosodium glutamate 50g 30g 20g 15g

Chicken essence 40g 20g 25g 15g

Freshness king 10g 6g 6g

Concentrated fresh fragrant powder10g18g10g10g.

Sparerib Wang Wei 6g 13g 8g 6g

Vitamin 6g 15g 10g 6g

Bone marrow extract 5g 8g

Cooking wine14g14g14g14g

Pepper 2g 2g 2g 2g

Mala Tang seasoning 400g 400g100g

Chili powder 15g 15g 15g

Pepper10g10g10g4g

30g of pork bone soup

3A powder 6g 9g 6g 4g

White soup (10 kg pure water or bone soup mixed into white soup)

Hot spicy dip Bai Tang (Xian) Chong Bai Tang (Xian) Hotpot Bai Tang Bai Tang (Xiang) Bai Tang (Xiang)

Pig bone soup16-25g16-33g16-33g33-50g33-50g

Salt 35g 42g 49g 42g 42g.

MSG 16g 2 1g 26g 16g

Freshness king 2g 6g 10g 2g 5g

Pork ribs flavor king 2g 3.5g 5g 2g 4g

Fragrant crisp 2g 5g 9g 25g 20g

AAA powder 0.8g 1.5g 2g 2g 3g

White pepper 0.5g 1.5g 2g 2g 2g

Cooked powder 0.5g1g2g0.5g 0.5g.

Cooking wine 3g 3g 3g 3g 3g

One drop of incense, two drops, three drops, three drops.

Concentrated fresh fragrant powder 3g 3g

Flammulina velutipes/bamboo shoots/Pleurotus ostreatus/Lycium barbarum/red dates/kelp, and creamer.

Heavy spicy (10 kg water or bone soup mixed with red soup)

Spicy zhong spicy hotpot

Spicy hot or hot pot seasoning 100g 200g 300g

Salt 58-59g, 65g, 67g.

MSG 24g, 39g, 45g

Chicken essence 24g 39g 45g

Freshness king 10g 16g 24g

Pork ribs taste king 10g 10g 10g

Weixiangsu 10g 20g 25g

Concentrated fresh fragrant powder 10g 18g 25g

3A powder 4g 8g 8g

Chili powder10-15g14-18g18-30g

Zanthoxylum bungeanum powder10-15g14-18g18-30g.

Crystal sugar16-19g19-30g25-36g

Cooking wine 6g 8g 10g

Pepper 2g 3g 3g

Chicken bone marrow extract 10g 15g 20g

Mala Tang (27 kg of water or bone soup mixed into red soup)

Salt147-155g

Freshness Wang 6- 15g

35-70g of monosodium glutamate

20-60 grams of chicken essence

Concentrated fresh fragrant powder 3- 15g

Sparerib Wang Wei 3- 10g

Weixiangsu 3- 10g

3A powder 3-9g

Bone marrow extract 0- 14g

0-30g of pig bone soup.

Cooking wine 14g

Pepper 2g

50-100-198-300-450g of malatang seasoning.

Chili powder 10-30g

Pepper 10-30g

Heavy taste (mellow) 10 kg water or bone soup

Strong aroma, strong aroma and mellow fragrance

Bottom material 100g standard 200g 300g

Salt 58-59g, 65g, 67g.

MSG 24g, 39g, 45g

Chicken essence 24g 39g 45g

Freshness king 10g 16g 24g

Pork ribs taste king 10g 10g 10g

Weixiangsu 10g 20g 125g

Concentrated fresh fragrant powder 10g 18g 25g

AAA powder 4g 8g 8g

Chili powder 5g 5g 8g

Pepper 4g 5g 5g

Crystal sugar 5-10g10-15g14-24g

Cooking wine 6g 8g 10g

Pepper 2g 3g 3g

Chicken bone marrow extract 10g 15g 20g

Remarks: It is best to give 70% to 80% full food; You don't have to use pig bone paste soup for bone soup; Jujube and medlar play a decorative role; Ginger slices and green onions are deodorized; Hot pot and soup pot had better be separated. The hot pot can have more materials and the soup pot is lighter. Add some rock sugar when the soup is bitter; White soup is mainly fragrant and delicious.

Stir-fried bottom material

According to the formula 1, weigh two copies of base material;

Ginger is cut into thick slices, and garlic is whole garlic;

Cut some thin ginger slices to test the oil temperature;

Cut some pork slices;

1 long spoon, 1 shovel, 3-4 stainless steel pot, 1 large screen;

Whole pepper, pepper, right amount.

Fried fennel powder

1.30-70g

2.40-130g

3.400-700g

4.800-1300g

Pepper oil preparation

Slice the ginger, shred the onion, cut the onion into sections, and put it in the pot.

2-3 small stainless steel pots, 2-3 small stainless steel pots, 2 long spoons, 1 large strainer, 1 double chopsticks, 6 small spoons and 3 plates.

Preparation of Chili sauce

Soybeans (cooked), big filter, peanuts (chopped), half a bowl of bean paste (chopped);

2-3 stainless steel pot, 2 long spoons;

Vegetables/red oil, ground fat, chopped green onion, Jiang Mo;

Boil red oil preparation (5 times smaller according to the formula)

Soak chili powder and medicinal pow in exothermic water;

Green leafy vegetables are cut into thin slices or sections except coriander;

2 long spoons, 1 large strainer, 3-4 stainless steel pot, 6-8 empty bowls;

Chop the bean paste;

A piece of gauze;

chilli sauce

726 grams of oil

207 grams of soybeans

Pepper (not spicy) 230g

Sesame 20 grams

Mixiang 10g

39 grams of ground fat

Jiang Mo 30g

Onion 43g

20 grams of peanuts

2-3g of medicinal powder (boiled in red oil)

Red bean paste100g

Pepper 7g

Pepper (the hottest) 23g

70 grams of soy sauce

Sugar 7g

Salt10g

Chicken essence 7g

Monosodium glutamate 9g

Proportion of spiced powder:

Two cumin powders

capsicol

A pepper.

Yifen spicy rice noodle

One serving of seasoning powder

(After adjustment, put it in front of the guests and add it yourself)

Proportion of seasoning powder

Freshness Wang 50g

Concentrated fresh fragrant powder 50g

Wangwei sparerib 40g

Weixiangsu 50g

AAA powder 20g

(put it when the taste of the soup that the guests drink drops)

Pure red oil Chinese herbal medicine formula

Xinjiang Arnebia euchroma 50 g

Octagonal 25g

Cinnamon10g

Myrtle 20g

5 grams of Amomum tsaoko

Sannai 15g

Cinnamomum cassia 15g

Fennel 15g

Vanilla 5g

Production of red oil

Salad oil 5000 grams

500 grams of bean paste

Pickled pepper 250g

250 grams of carrots

Fresh wild pepper100g

50 grams of garlic slices

Coriander 150g

200 grams of ginger

Onion 300 grams

250 grams of celery

50 grams of Chili powder

40 grams of medicinal powder

Onion100g

Chinese herbal medicine formula of mala Tang

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Nai 20g star anise 40g fennel 30g fragrant fruit 8g cinnamon 10g gardenia 7g white pepper 15g sugar 3g red button 10g.

Senecio scandens 23g vanilla 6g cumin powder 20g licorice 5g clove 8g nutmeg 20g tsaoko 14g

Zanthoxylum bungeanum powder 30- 100g fragrant leaves 6g weeding 3g Zanthoxylum bungeanum powder/kloc-0-60g Amomum villosum 13g angelica dahurica 20g Bibo 13g.

Too much fennel, star anise and cumin soup will turn black, and too much fruit, leaves and herbs will add fragrance. (When the above herbs are mixed, they must be broken. ).

Hot vegetable soup (pot): water+salt+cooked Chinese medicinal powder+base material.

Stir-fry powder: rub a little oil in the pot and simmer, then put the powder, stir-fry (simmer) 1-2 minutes continuously, just touch it with your hand and smell it.

Ao gutang

2 silver carp, ox bone 1-4 kg, 2-4 chicken racks, pigskin 1-3 kg, and 6-7 scrambled eggs.

The duck rack with fish head is white and fresh, and the thick soup with meat skin is sticky.

Filter all the bones with boiling water, remove foam and smell, wrap them with gauze and hang them next to the bone soup pot;

Rely on lard: add a little water to lard, slowly tilt it, remove oil stains, and dump the lard;

Put soybean oil in the pot, scrambled eggs, lard while frying, stir constantly until it is old, then wrap it in gauze and hang it on the side of the pot, and pour the remaining leaked soybean lard into the bone soup pot;

Stew in the pot for 1-2 hours, and the bone soup will be white.

Generally, the bones are replaced every 3-4 days, and the big smoke shell is broken, and it is thrown away by hanging in a pot for 3-4 days.

A good big cigarette case feels like sand by hand, but a solid one is not good.

Preparation of slightly spicy soup (10 kg water or bone soup)

Salt 200g, monosodium glutamate 65g, chicken essence 39g, flavor king 39g, sparerib flavor king 16g, flavor essence 10g, concentrated umami powder 20g, 18g 3A powder, Chili powder 8g, pepper powder 5g, crystal sugar 5g, 15g cooking wine 8g.

Pepper 3g chicken bone marrow extract 15g

This soup is only fragrant but not spicy. After mixing, scoop a spoonful of oil on the bottom material, and sprinkle with 1 handle of mild pepper (whole).

Components of Chili sauce

plain

726g of red oil, 70g of soy sauce, 70g of cooked soybeans, 207g of sugar, 7g of pepper (not spicy), 230g of fragrant rice (tobacco seed), and salt 10g.

Chicken essence 7 g monosodium glutamate 9 g oil stain/fat foam 30 g Jiang Mo 30 g chopped green onion 30 g peanut 20 g red oil powder 2-9 g.

Bean paste 100g Chili 7g hottest Chili powder 23g

manufacturing process

Put cold oil in the pot, add pepper (pepper is coarsened), stir-fry fragrant rice and sesame seeds, and serve;

Stir-fry soybeans, put cold oil in the pot, stir-fry them older, and stir-fry peppers after frying;

Put oil in the pan, put cold oil, add onion, ginger and minced garlic, stir-fry until half cooked, add minced meat and peanuts, stir-fry until fragrant, add bean paste, add plain red oil and stir-fry slightly. (Add a spoonful of pepper and two spoonfuls of pepper if it is spicy), a spoonful of red oil powder, turn off the heat, add sugar, chicken essence, monosodium glutamate and salt.

Mix the above three together.

After mixing, put it in a sealed jar for later use (to be stored after cooling).

Preparation method of white soup (10 kg water or bone soup)

Delicious fragrance

Pig bone soup16-35g 33-50g 33-50g

Salt 42g 42g 42g

Monosodium glutamate 2 1g 16g

Freshness Wang 6g 2g 5g

Sparerib Wang Wei 3.5g 2g 4g

Weixiangsu 5g 25g 20g

3A powder 1.5g 2g 3g

White pepper 1.5g 2g 2g

Cooked powder 1g 0.5g 0.5g

Cooking wine 3g 3g 3g

Concentrate fresh fragrant powder a little 3g 3g.

After blending, add onion ginger slices, Lycium barbarum/red dates and kelp to refresh, and also add Flammulina velutipes, bamboo shoots and Pleurotus ostreatus. If you don't drink bone soup with clear water, you must whiten it with pig bone paste soup.

Super spicy (*** 10 Jin, 2/3 bone soup, 1/3 water mixed into red soup)

39 grams of monosodium glutamate, 200 grams of mala Tang or hot pot, 39 grams of chicken essence, 60 grams of salt,

Xianduwang 16g, Chili powder 14- 18g (adjusted first), and Zanthoxylum powder 14- 18g (adjusted first).

Pork ribs flavor king 10g, flavor element 20g (freshly mixed into soup), concentrated fresh fragrant powder 18g,

8g of 3A powder, 0/9-30g of crystal sugar/kloc (after debittering), 3g of pepper, 2-3g of chicken bone marrow extract,

5g of cooked medicinal powder (added later) and 8g of cooking wine.

After the soup is mixed, grab a handful of dried peppers and sprinkle them on it.

If the soup is bitter, you can add rock sugar or pork bone soup. Rock sugar can remove the bitterness.

Hot Spicy Dip (Dazhong Tasty) Zhongla

1.27 Jin of water or bone soup to adjust red soup, 2/3 bone soup, 1/3 water;

2. After boiling, put the salt, spice powder (base material 400g, pepper powder 10g, pepper powder 15g, salt 15 1g, mixed into the soup in advance) and the base material into the pot for boiling1g.

Monosodium glutamate 50g chicken essence 40g umami king 10g concentrated umami powder 10g sparerib king 6g essence 6g bone marrow extract 2g (chicken essence) pepper 2g pig bone soup 10g 3A powder 6g cooking wine 14g cooked Chinese herbal medicine powder10/5g (stir-fried)

After weighing the above seasoning, put it into the soup (400g in summer, less soup, 600g in winter, more soup) mixed with pepper powder, Chili powder and base material.

3. a piece of coriander, a piece of garlic and a piece of leek, put a little when eating.

Fried bottom material program

Heat the pot first, then put the salad oil and butter into the pot at the same time and melt the butter (medium heat);

Add lard (medium fire) to melt pork and remove oil stains;

(Minimum fire) Put ginger slices to remove the butter smell (this process requires constantly putting ginger slices, catching a fried slice and putting a new one). After about an hour and a half, the taste of butter is basically gone. Oil will not smoke in the whole process;

(medium fire) fry the cracked ginger until it is slightly yellow, add garlic cloves and fry until it bubbles and wrinkles (no longer smooth);

Stir-fry with rock sugar until the size of soybeans turns white;

Add bean paste, stir constantly at this time, and fry the bean paste until the pepper skin and sauce are scattered;

Add a handful of dried peppers (to look good, fry for a while and turn off the heat);

After cooling for 3 minutes, release the medicinal powder (low fire) and stir fry (in the barrel for later use);

Remember: stir constantly when frying, don't burn the pot. This material can be sealed for a long time after it is made.