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This is to make 35 g of soup seasoning powder, 8 g of oil condiments and 2 g of vegetable dumplings.
First, wash the fresh shrimps, chop them into puree and set aside. Wash and soak the dried kelp. After the dried kelp is completely wet, chop and mix into a puree and set aside; wash the onions, ginger, and shallots and set aside.
Put the above 5 grams of fresh shrimp, 3 grams of kelp, 1 gram of green onion, 1 gram of ginger, 1 gram of cooking wine, and 1 gram of light soy sauce into the cooking pot, add 8 grams of purified water in proportion, raise the pressure to 0.2MPa, and maintain it for 2 hours , after cooking is completed, cool to 60°C.
Then add 1% enzyme preparation A, enzymatically hydrolyze at 60℃-70℃ for 2 hours, and inactivate at 90-95℃ for 10 minutes; then add 4% enzyme preparation B according to each soup, and enzymatically hydrolyze at 50℃-60℃ for 6 hours. Then inactivate at 80℃-95℃ for 10 minutes.
Heat 15 grams of soybean oil to 150°C, add 2 grams of lard to completely dissolve it, mix evenly, add 2 grams of shrimp skin and stir-fry until the aroma is released, and you will get stir-fry ingredients, which can be cooled and set aside. After the enzymatic hydrolysis of the soup stock is completed, 2 grams of the prepared stir-fry ingredients, 1 gram of spice powder, 7 grams of salt, 2 grams of sugar, and 3 grams of MSG flavoring are added, and then crushed by wet method to make a slurry, and then sterilized After sterilization, it can be packaged.
Mix 0.9g of 5*5mm dehydrated green onion slices, 0.3g of dehydrated cabbage, and 0.8g of 5*5mm dehydrated shrimp and make them into small packages.
Heat 5 grams of palm oil to 150°C, then add 1 gram of spices, 1 gram of dried shrimps powder, 0.5 grams of green onions, and 0.5 grams of ginger, stir-fry until fragrant, then cool and package.
