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What are the ingredients of spicy hot pot

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Yes

2. Add spices, pepper and pepper

3. Pour in big bone soup

4. Add salt, cooking wine, soy sauce and chicken essence and bring to a boil

5. In this way, the bottom of the spicy pot soup is completed and all kinds of ingredients can be rinsed

[Formula 1]
[oil] salad oil lard 1:1
[spice]
3 G Arnebia, 6 g star anise, 6 g cinnamon, 5 g tangerine peel, 1.8 g fragrant leaves, 1 clove, 2 g Kaempferia, 2.4 G Amomum villosum, 3 G Angelica dahurica, 3 G Ligusticum chuanxiong, 2.2 g
3 G ginger, 3.5 g grass Kou, 2.6 g fennel, 2.2 g nutmeg, 1 grain of white cardamom
[seasoning]
10g dry pepper, 10g lantern pepper, 10g green and red pepper, 6.5g bean paste, 3 tablespoons black bean, 5g sea rice, 7g sprouts, 15g rock sugar, 15g wine, 10g yellow rice wine, 60g green onion, 30g ginger, 40g garlic
[Formula 2]
[oil] lard salad oil, butter chicken oil
[spice]
3 grams of laver, 10 grams of star anise, 8 grams of cinnamon, 8 grams of tangerine peel, 3 grams of fragrant leaves, 3 grams of grass fruit, 2 cloves, 3 grams of Shannai, 3 grams of Amomum villosum, 4 grams of Angelica dahurica, 4 grams of Ligusticum chuanxiong, 3 grams
3 grams of ginger, 4 grams of grass curd, 3 grams of fennel, 3 grams of nutmeg, 1 piece of white cardamom, 3 grams
[seasoning 2]
15 grams of dry pepper, 15 grams of Lantern pepper, 15 grams of green and red pepper, mixed with 10 grams of bean paste, 5 tablespoons of black bean sauce, 9 grams of sea rice, 10 grams of sprouts, 23 grams of rock sugar, 15 grams of wine, 30 grams
10 grams of yellow rice wine, 60 grams
1 wash the dried pepper and soak it in hot water for a while
the large spices are broken or cut with a knife. All spices and pepper are soaked in hot water for about half an hour until they rise
cut the sea rice and Douchi
pepper and Douban sauce together, smash them with a cooking machine or chop them with a knife
wash and break the ginger, peel the garlic, cut the scallion into sections
2 put the oil in the pot, heat it over medium heat to about 40%, adjust it to low heat, stir fry the scallion, ginger and garlic for a while
3 add the ground bean paste and pepper, and stir fry slowly for about 20 minutes. During this period, we should constantly stir fry to avoid pasting the pot. Stir fry until the water vapor in the pot is dry. After the dried particles of bean paste and pepper appear, proceed to the next step
4 add the soaked and drained spices, continue to stir fry slowly over a low fire and boil for about 20 minutes. Pay attention to continue to stir fry
5 after the spices change color, add rock sugar, Douchi, sea rice and sprouts and stir fry for about 15 minutes
6 add wine and yellow rice wine and cook over low heat until the water disappears
7 cover the pot and simmer until cool
note:
1 during boiling, the oil will hang on the bean paste and spices, and the red oil will become less. Put more oil, and the boiled bottom material is still wetter. It will look better after adding hot pot
2 the spices should be soaked in water first, and then the flavor will be absorbed during the boiling process. They can be directly put into the pot. They are a little overcooked before the flavor is fully distributed
3 if there is no butter, chicken oil or lard, only salad oil can be put. The taste will be lighter and more suitable for a specific part of people.

ingredients fermented black bean oil: 3 kg of salad oil 2 Jin Pixian 1 bean paste 50 grams of glutinous rice wine 50 grams of glutinous rice, 20 grams of zanjiao, 1 kg of garlic, 1 two two, pepper, 1.5, black bean, Yibin Baijiu, 20 grams of sugar, 20 grams of sugar, 50 grams of sugar, 50 grams of bean paste, 20 grams of sugar, 20 grams of sugar and vegetables. Before frying, cut the spices into 2-inch sections, soak them in warm water for about 20 minutes, and the pepper will rise
prepare fermented black bean sauce with 2 wok, and add 9 ingredients to mix the bean paste, scallion, ginger, fermented glutinous rice, 25 grams of Baijiu, garlic, broken rice, vegetable and bean sugar. Br> add 3 kg of butter in another pot to boil, then add salad oil and burn it until it is 7-80% hot. Spoon the oil onto the well blended bean petals and mix while pouring oil to avoid coking of the bean petals Until the oil is drenched Then cook the bean paste on the fire for about 10 minutes, then the bean paste quickly dry and water and then the chili pepper is changed to the frying pan. When the oil is boiling, use the small fire to boil, then add 25 grams of Baijiu in 15 minutes, continue to stir fry until the raw material moisture is fast drying, add the spice and add the flavoring to continue to stir fry until the raw material is 9 minutes dry, then soak up the pepper, fry for 5-10 minutes. Br> Diao Tang
is characterized by milky color, positive taste and thick consistency
an old hen, an old duck, a pig bone, 15kg, crucian carp, 4kg
(the crucian carp must be wrapped with gauze when making soup)
soup hanging process
1 the raw water should be soaked thoroughly, 2 the raw materials should be soaked in cold water for 1 hour, so that the nutrients in each raw material are suspected to be solid, and the soup will be fresh and delicious. 3 add ginger and onion cooking wine and pepper particles when lifting the soup. 4 fill it with water at one time. If the water is boiled dry, you can only add boiling water to the soup pot, It is strictly forbidden to add cold water to.5 in the soup pot to fight froth, so as to ensure that the soup is milky white. Boil over a high fire, stew over a high fire into thick soup, that is, white soup, and stew over a low fire into clear soup Be careful
for pot
it is generally recommended to use 4:6 pot, that is, 4 clear soup and 6 oil
raw materials for the pot: 50g ginger granules, 50g garlic granules, 50g salt, 15g monosodium glutamate, 50g chicken essence, 50g pepper powder, 5g yellow rice wine, 75g white sugar, 15g mash, 10g dry pepper, 40g pepper, 25g old oil, 5kg fresh soup
remember: adjust the taste first, and then put the masterbatch Pepper and dried pepper, put the old oil and masterbatch again

preparation of spicy hot pot bottom: 250g star anise, 100g angelica, grass fruit? 350g (preferably seeded), 150g cinnamon, 30g clove, (fragrant) Amomum villosum? 250g, 100g Shannai, 150g fragrant leaves, 300g cardamom? Shamrock? 50g (cut the long material thin with scissors) 100g white fennel? 350 grams, 100 grams of thyme. Take out 1000 grams of the above prepared spices and grind them into the finest powder (spice powder). Put the expected spices into the frying pan, add water and boil over high fire. Cook for about 8 minutes (to remove the medicine, sediment and flavor of spices). The following spice water can be added when boiling dry pepper, which can increase the aroma of pepper
extension:
Treatment of pepper:
it is best to cut 12 kg of dry pepper and remove seeds first. Put it into a large pot, add water and water boiled with spices on it, boil it over high heat and medium heat for about 40 minutes until you can pinch the pepper by hand. Take out the pepper, install it in a frame that can leak water, backlog the pepper with objects, and try to let the water in the pepper leak out. The machine is used to thin the pepper for use
processing pepper:
dried pepper 7 Jin, first wash the sediment inside water, after leakage of water, put 300 grams of Baijiu, pepper stir evenly. Let the Chinese prickly ash ferment, so it is easier to stir fry the fragrant hemp flavor and avoid charring. (Note: don’t soak pepper in water too early. The best ti
me is to soak it for 30 minutes and then put it into the base material.)
IV Stir fry the bottom material:
put it into the frying pan? When 80 kg of butter is heated to 80%, add 500g of onion, 200g of celery and 500g of green onion and fry until golden. Add 10kg of cooked chicken oil and 10kg of cooked lard, add the cooked spices and fry them over low heat for about 20 minutes. When the flavor of spices and oil are combined, some spices become dry and leak out when they become brittle, and the residue can also be used to extract oil. When 1000 grams of garlic and 1500 grams of ginger slices are enlarged, fry the ginger slices with high fire until they turn a little yellow, put in 12 kilograms of hot pot bean paste, stir fry with low fire for about 30 minutes after boiling over the high fire, when the pepper in the bean paste turns red, put in the finely beaten Ciba pepper paste, stir fry with high fire, stir fry with low fire for about 50 minutes, when the water of the pepper is fast drying, put in the soaked pepper, and stir fry with rock sugar for about 20 minutes? 800g, rice wine? 1000 g?, Stir fry powder (1000 grams) in 10 minutes, add 10 minutes to the spice powder, add 50 grams of Baijiu, 50 grams of water, mix evenly. Stir fry over low heat for 10 minutes. When the spices and base materials are fused, turn off the fire and cover. Let the oil and the material simmer for 1 to 2 hours, and then leak out the oil on it to make the old oil of the hot pot. The following ingredients are added: 100 grams of sesame oil essence, 150 grams of emulsified glycerol defoamer, 1000 grams of chicken essence, 300 grams of chicken flavor cream, and stir evenly.

authentic Sichuan hotpot seasoning, detailed method
ingredients fermented black bean oil: 3 kg of salad oil 2 Jin Pixian 1 bean paste 50 grams of glutinous rice wine 50 grams of glutinous rice, 20 grams of zanjiao, 1 kg of garlic, 1 two two, pepper, 1.5, black bean, Yibin, broken rice, vegetable, sugar, Baijiu, and so on. The top is chili noodles. The
flavors are:
buckle, green, green, green, green and green. 5 grams of pine, 5 grams of orange peel, 5 grams of oyster, 5 grams of fragrant grass, 5-8 grams of star anise, 5 grams of fragrant leaves, 5 grams of thyme, 5 grams of fennel, 8 grams of vanilla, 5 grams
cut the spices into 2-inch sections before frying, soak them in warm water for about 20 minutes, and the pepper will bubble up
prepare fermented black bean sauce with 2 wok, and add 9 ingredients to mix the bean paste, scallion, ginger, fermented glutinous rice, 25 grams of Baijiu, garlic, broken rice, vegetable and bean sugar. Add 3-7 kg of soy sauce to the top of the pan, stir it with a spoon to avoid coking the soy sauce, and then add it to the top of the pan. Until the oil is drenched. Then cook the bean paste on the fire for 10 minutes or so. Cook the hot pepper in the middle of the fire for about 25 minutes. Stir fry the chili and stir fry the oil. When the oil is boiling, use the small fire to cook. Add Baijiu 25 grams in 15 minutes. Continue to stir fry until the raw material is quickly dried, add the spices and add the spices until the ingredients are dried up 9 minutes. Br> hanging soup
as the saying goes, no chicken is not fresh, no duck is not fragrant, no bone is not thick, so when hanging white soup, we must pay attention to the matching of raw materials to ensure that the soup is fresh and delicious
it is characterized by milky white color, positive taste and thick consistency
an old hen, an old duck, a pig bone, 15kg, crucian carp, 4kg
(the crucian carp must be wrapped with gauze when making soup)
soup hanging process
1 the raw material should be soaked in water and 2 the raw material should be soaked in cold water for 1 hour, so that the nutrients in each raw material are suspected to be solid, and the soup will be fresh and delicious. 3. When hanging the soup, add ginger, onion, cooking wine and pepper particles. 4 fill with water at one time. If the water is boiled dry, only boiled water can be added to the soup pot. It is strictly prohibited to add cold water to the soup pot. 5 frequent froth is necessary to ensure that the soup is milky white. Boil over a high fire, use a high fire to stew the soup into thick soup, that is, white soup, and use a low fire to stew the soup into clear soup. Be careful
for pot
it is generally recommended to use 4:6 pot, that is, 4 clear soup and 6 oil
raw materials for the pot: 50g ginger granules, 50g garlic granules, 50g salt, 15g monosodium glutamate, 50g chicken essence, 50g pepper powder, 5g yellow rice wine, 75g white sugar, 15g mash, 10g dry pepper, 40g pepper, 25g old oil, 5kg fresh soup
remember: adjust the taste first, and then put the masterbatch. Pepper and dried pepper, put the old oil and masterbatch again.

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