A list of the contents of this article:

Pepper big material water how to boil taste good!

First of all, prepare the raw materials: pepper, green onions and ginger. Then, the raw materials are cleaned. Slice the ginger and cut the green onions into pieces. Next, determine the ratio of pepper to water. Usually 1:3 or 1:5, according to the amount of pepper needed, pour the right amount of water into the pot, then add chopped onions, sliced ginger and pepper. After heating the water to boil, turn to medium heat and continue to cook for two to three minutes.

Prepare raw materials, pepper, spring onions and ginger; wash raw materials, cut ginger into slices and green onions into sections; the ratio of pepper to water is generally 1: 3 or 1: 5, according to the amount of pepper, pour the right amount of water into the pot, add spring onions, ginger and pepper; boil over medium heat for two or three minutes, filter out the residue, and the filtered water is pepper water.

The ratio of water and seasoning is 1000 milliliters of water: 20 grams of seasoning, boil for 50 minutes, the residue can also be cooked, the following describes the practice: specific methods are as follows: ginger slices. As shown in the picture: green onions are cut into sections. As shown in the picture: pour half a bowl of water into the pot and add spring onions, ginger and pepper. As shown in the picture: boil and cook over medium heat for another two or three minutes. As shown in the picture: filter the residue, you can get pepper water.

First rinse the pepper with water, and then the ratio of pepper to water is about 1:3 or 1:5 according to the specific situation. When you boil, you can also add a star anise, usually if the water is not boiled, put it in. After the light is on, it will be OK to simmer for 10-15 minutes. After the seasoning dregs have been through, they almost have no taste and can't be used.

How does the big material water boil?

1. Prepare raw materials, cinnamon, dried ginger, cloves, licorice, Poria cocos, Atractylodes macrocephala, tangerine peel and other materials. Wash and dry ingredients such as raw materials, cinnamon, dried ginger, cloves, licorice, Poria cocos, Atractylodes macrocephala and tangerine peel. Put all the ingredients in a casserole, add the right amount of water, boil over high heat, turn to low heat and simmer for 2-3 hours. After boiling, filter out the raw water, pour it into a clean container, cool it and drink it.

2. Boil the salt, pepper and ingredients over high fire. Boil slowly over low heat until half of the water is left and turn off the heat. Remove pepper and spices. Bottle and refrigerate.

3. Start to boil: put the cleaning material into the pot, add enough water, boil the fire and turn to low heat to boil slowly. Seasoning and filtering: according to personal taste, salt, soy sauce and other seasonings can be added for seasoning. After the completion of the boiling process, the large material water is filtered and the residue is removed, and the clear large material water can be obtained. Although the process of boiling water is simple, we need to pay attention to the control of heat and the collocation of seasoning.

The practice of Zanthoxylum bungeanum Raw material Water

1, pepper big water practice: prepare pepper and big material. Put pepper and ingredients into the pot and add the right amount of water. After boiling over high heat, turn to low heat and cook for about 20 minutes. Turn off the heat and let the water cool to room temperature. Filter out the pepper and ingredients and pour the water into a container to keep. Note: the ratio of pepper to large ingredients can be adjusted according to individual taste.

2. Prepare raw materials, pepper, spring onions and ginger; wash raw materials, cut ginger into slices and green onions into sections; the ratio of pepper to water is generally 1: 3 or 1: 5, according to the amount of pepper, pour the right amount of water into the pot, add spring onions, ginger and pepper; boil over medium heat for two or three minutes, filter out the residue, and the filtered water is pepper water.

3. First rinse the pepper with water, and then the ratio of pepper to water is about 1:3 or 1:5 according to the specific situation. When you boil, you can also add a star anise, which is usually put in when the water is not boiled. After the light is on, it can be made by boiling for 10-15 minutes.

4, the ratio of water and seasoning is 1000 ml water: 20 grams of seasoning, boil for 50 minutes, the residue can also be cooked, the following describes the practice: specific methods are as follows: sliced ginger. As shown in the picture: green onions are cut into sections. As shown in the picture: pour half a bowl of water into the pot and add spring onions, ginger and pepper. As shown in the picture: boil and cook over medium heat for another two or three minutes. As shown in the picture: filter the residue, you can get pepper water.

5. Prepare pepper, a little ingredients, a little salt and about 500 grams of a teaspoon of water. Boil the salt, pepper and ingredients over high fire. Boil slowly over low heat until half of the water is left and turn off the heat. Remove pepper and spices. Bottle and refrigerate.

How to make Zanthoxylum bungeanum water tastes good

First of all, prepare the raw materials: pepper, green onions and ginger. Then, the raw materials are cleaned. Slice the ginger and cut the green onions into pieces. Next, determine the ratio of pepper to water. Usually 1:3 or 1:5, according to the amount of pepper needed, pour the right amount of water into the pot, then add chopped onions, sliced ginger and pepper. After heating the water to boil, turn to medium heat and continue to cook for two to three minutes.

Prepare raw materials, pepper, spring onions and ginger; wash raw materials, cut ginger into slices and green onions into sections; the ratio of pepper to water is generally 1: 3 or 1: 5, according to the amount of pepper, pour the right amount of water into the pot, add spring onions, ginger and pepper; boil over medium heat for two or three minutes, filter out the residue, and the filtered water is pepper water.

The ratio of water and seasoning is 1000 milliliters of water: 20 grams of seasoning, boil for 50 minutes, the residue can also be cooked, the following describes the practice: specific methods are as follows: ginger slices. As shown in the picture: green onions are cut into sections. As shown in the picture: pour half a bowl of water into the pot and add spring onions, ginger and pepper. As shown in the picture: boil and cook over medium heat for another two or three minutes. As shown in the picture: filter the residue, you can get pepper water.

First rinse the pepper with water, and then the ratio of pepper to water is about 1:3 or 1:5 according to the specific situation. When you boil, you can also add a star anise, usually if the water is not boiled, put it in. After the light is on, it will be OK to simmer for 10-15 minutes. After the seasoning dregs have been through, they almost have no taste and can't be used.

The method of boiling large raw water

1, the method of boiling water: prepare materials such as raw material, cinnamon, dried ginger, cloves, licorice, Poria, Atractylodes macrocephala, tangerine peel and so on. Wash and dry ingredients such as raw materials, cinnamon, dried ginger, cloves, licorice, Poria cocos, Atractylodes macrocephala and tangerine peel. Put all the ingredients in a casserole, add the right amount of water, boil over high heat, turn to low heat and simmer for 2-3 hours.

2. Materials: 30 grams of nutmeg, 25 grams of fragrant fruit, 45 grams of Sannai, 30 grams of Amomum villosum, 85 grams of Angelica dahurica, 15 grams of cloves, 108 grams of cumin, 85 grams of fennel, 80 grams of cinnamon, 25 grams of cardamom.

3. Boil the salt, pepper and ingredients over high fire. Boil slowly over low heat until half of the water is left and turn off the heat. Remove pepper and spices. Bottle and refrigerate.

4. The cooking time can be adjusted according to individual taste. Generally speaking, better results can be achieved by boiling and then continuing to cook slowly for about 30 minutes to 1 hour. If you like the strong taste, you can slightly prolong the cooking time. Finally, after the boil is finished, the large slag can be filtered out with a filter and the large water can be poured into the storage container. It is recommended to use clean glass bottles or sealed bottles for preservation. Refrigerating them in the refrigerator can prolong their shelf life.

5, and in the production of halogen products, the rational use of large materials to produce large materials of water, can also make the taste of halogen products become more delicious. So what other seasonings will make the water taste better? The specific production method of large material water: raw material: A. 50 grams of raw material, 20 grams of pepper, 30 grams of incense leaves, 25 grams of tangerine peel, 30 grams of grass fruit, 10 grams of cloves, 15 grams of licorice, 3 Luohanguo, 25 grams of sand ginger, 25 grams of white nutmeg, 25 grams of nutmeg.

How to make cold skin big material water

Prepare some ingredients, fruits, prickly ash, incense leaves, cinnamon, nutmeg, ginger and cumin. You don't have to be accurate to how many grams, just have some at will. Pour all the seasonings into a stainless steel pan. Don't use an iron pot to boil the seasoning water, it is easy to blacken the seasoning water. Boil the water over low heat for about 10 minutes.

Cool bark water generally have: big material, grass fruit, pepper, incense leaf, cinnamon, nutmeg, ginger, cumin and so on. The practice of cold skin and big material water: pour all the seasonings into a stainless steel pot, boil the water over low heat for about 10 minutes, filter out the seasoning with a screen, and the rest of the water is the big material water.

Preparation materials: 30 grams of nutmeg, 25 grams of fragrant fruit, 45 grams of Sannai, 30 grams of Amomum villosum, 85 grams of Angelica dahurica, 15 grams of cloves, 108 grams of cumin, 85 grams of fennel, 80 grams of cinnamon, 25 grams of cardamom. Prepare a small pot, pour 3 jin of water into the pot, turn on the gas stove and boil the water. The process of boiling water can be completed in 3 to 5 minutes. After the water is boiled, wrap the purchased material in gauze and put it in a pot and boil it over low heat for 30 minutes.

What the cold skin seasoning says: according to the cold skin formula, mix the seasoning together and put it in boiling water and turn off the fire for 20 minutes. (the big ingredients can also be crushed into particles to facilitate boiling, so the effect is better.) the most important step in the cold skin practice is done after cooling.

Cold skin material water production method and material: the first kind of material water is garlic juice, use 2 to 3 heads of garlic, use garlic mortar to mash the garlic, add a small amount of boiling water and a little salt. The second kind is large sauce, with 1 large material, 1 fragrant leaf, appropriate amount of pepper, 1 nutmeg, right amount of spring onion and ginger, boil a large bowl of water and add the above ingredients, cook over high heat for 5 minutes, then turn to low heat for another 15 minutes, let cool and set aside.