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小馄饨的汤料配方

更新时间: 2020-11-05 00:00:00     

1、将鸡架1个、猪棒骨6根,放入锅中洗净除水,放入汤桶里面加清水2千克,大火烧开,小火熬煮4个小时,把漂浮的沫打去,过滤掉杂质后,留下鲜清汤备用。

2、将1000克红葱根茎顺着红葱根茎剖条,然后切成丁状。

3、豆豉酱剁细。然后锅里放入色拉油和猪油,油6成热时,放入葱丁,小火炸制,待葱色变黄时,中火升温炸制,待葱色成褐色时,下入豆豉酱,排骨酱,海鲜酱,关火搅拌均匀,然后放入容器内静置入味4小时后,方可使用。

关键词: 馄饨 配方

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