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What spices are there in the hot pot seasoning?

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the spices in the hot pot bottom material are generally pepper, pepper, ginger and star anise. You can see the ingredient list on the back of the hot pot bottom material package, which is clearly written. Take the rice nest hot pot bottom material as an example, it is clearly written on the back. Moreover, there is a little common sense in the ingredient list. According to the ingredient order, you can see that the proportion of ingredients is more, and the higher the proportion is

it’s good to buy hot pot seasoning online. It’s too troublesome to make it yourself
Introduction to the formula of spicy hot pot bottom material:

1. Preparation of spices:

preparation of spices: 250g star anise, 100g Angelica sinensis, 350g grass fruit (preferably seeded), 150g cinnamon, 30g clove, (250g fragrant) Amomum villosum, 100g Shannai, 150g fragrant leaf, 300g white cardamom, 50g fragrant grass (cut the long material fine with scissors), 100g Baizhi, 350g fennel and 100g 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 a high fire. Cook for about 8 minutes (to remove the medicinal flavor, sediment and flavor of the spices). The following spice water can be added when boiling dry pepper, which can increase the aroma of pepper

Introduction to the recipe of hot pot bottom material:

put 80kg butter into the frying pan, burn it over high fire until it is 80% hot, put 500g onion, 200g celery and 500g onion, fry it until it is golden, take it out, put 10kg cooked chicken oil and 10kg cooked lard into it, put the spices cooked on it, fry it over low heat for about 20 minutes, and when the flavor of spices and oil are combined

some spices become dry and leak out when they become brittle. The residue can also be used for oil extraction. Enlarge 1000 grams of garlic and 1500 grams of ginger slices, fry the ginger slices with high fire until they turn a little yellow, put in 12 kg hot pot bean paste, stir fry over low fire for about 30 minutes after boiling over high fire, and see when the pepper in the bean paste turns red.

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 1. Siraitia grosvenorii, white pepper, fennel, clove, Geranium leaf, etc

 2. For some families who like to eat hot pot, there are hot pot formulas suitable for their own taste. Generally speaking, the traditional hot pot bottom formula often adds Momordica grosvenorii, white pepper, fennel, clove, fragrant leaves and other spices. These are relatively basic spices, which can also be increased or decreased according to their own taste

 3. It should be noted that spices need to be broken before they are put into the pot, so that the fragrance of spices can be released to the greatest extent

2 more

uncover the secret of frying the bottom of red soup hot pot
although there are many kinds of Sichuan hot pot, it comes down to only two categories: one is white soup hot pot and the other is red soup hot pot. Of course, the most Sichuan flavor is the red soup hotpot. The typical representative of red soup hot pot is "Maodu hot pot". "Maodu hot pot" originated in the mountain city of Chongqing. It is the ancestor of red soup hot pot. Now many varieties of red soup hot pot are derived from it
the authentic Chongqing "Maodu hotpot" uses butter when making. It mainly relies on butter for fragrance, and its traditional practice hardly adds other spices? Except pepper?. This kind of hot pot is characterized by thick taste, particularly spicy taste, and the soup is red and bright, slightly thick. However, since this "Maodu hot pot" was introduced into Chengdu, in order to adapt to the tastes of local consumers, peers in Chengdu have made some improvements to it, and finally formed a Chengdu flavor red soup hot pot. The red soup hotpot in Chengdu is mainly prepared with vegetable oil, supplemented by an appropriate amount of butter and various spices. It can be said that the hot pot in Chengdu relies on the compound flavor produced by the mixture of butter and spices to enhance the flavor. In addition, Chengdu hotpot also appropriately reduces the spicy and pungent taste in the traditional Maodu hotpot, making it moderately spicy but not dry, delicious but not greasy, and the soup is bright red but not thick. The following part of this article introduces the red soup hot pot in Chengdu
the key to making red soup hot pot lies in the frying of the bottom material of the hot pot. When frying hot pot bottom, we should not only master the dosage and proportion of various raw materials, but also master the correct frying method. Although there are some differences in the raw materials and methods used in frying hot pot bottom materials in various hot pot shops, the basic raw materials and methods are still the same
next, based on my own experience, the author will give a detailed introduction to the frying method of Chengdu red soup hot pot bottom, and introduce the preparation of hot pot soup and some related problems, hoping to be helpful to chefs engaged in hot pot production in various places
I. frying of hot pot bottom material (calculated by 5 portions)
raw materials: 2500g vegetable oil, 1500g butter, 1500g Pixian bean paste, 250g dry pepper, 100g ginger, 200g garlic, 300g green onion, 150g rock sugar, 500g fermented glutinous rice juice, 100g star anise, 50g Sannai, 50g cinnamon, 50g fennel, 25g grass fruit, 25g purple grass, 10g fragrant leaf, 10g vanilla and 5g clove
preparation method:
1. Refine the vegetable oil first; Cut butter into small pieces; Pixian watercress minced; Boil the dried chili in the boiling water pot for about 2 minutes, remove it and grind it into antler to form Ciba chili; Broken ginger; Garlic peeled and peeled into petals; Green onion knot; Crushed rock sugar; Break star anise, Sannai and cinnamon into small pieces; The grass and fruit are broken
2. Place the frying pan on a medium fire, heat it with vegetable oil, boil it with butter, add ginger, garlic and scallion, and then add Pixian bean paste and Ciba pepper, and slowly fry it over a low fire for about 1 ~ 1? After 5 hours, when the watery fried watercress are dry, the aroma is overflowing and the pepper is slightly white, pick out the scallions in the pot and don't use them
3. Then add star anise, Sannai, cinnamon, fennel, grass fruit, Arnebia, Geranium leaf, vanilla, clove, etc. and continue to fry over low heat for about 15 ~ 20 min
utes. When the color of spices in the pot becomes darker, add rock sugar and fermented glutinous rice juice, and slowly boil over low heat until the water in the fermented glutinous rice juice is completely evaporated. At this time, remove the end of the pot from the hot mouth, cover it with Wu until the raw materials in the pot are cooled, and then the bottom of the hot pot is formed Preparation of hot pot soup
raw materials: 1500 grams of pig stick bone, 1500 grams of cow stick bone, 500 grams of chicken claw bone, 50 grams of ginger, 150 grams of green onions, 100 grams of cooking wine, 150 grams of chicken essence, 75 grams of monosodium glutamate, 750 grams of dry pepper, 75 grams of pepper and an appropriate amount of vegetable oil
preparation method:
1. Wash and break the pig bony and cow bony; Wash chicken claw bones; Broken ginger; Green onion knot
2. First blanch the pig bone, cow bone and chicken claw bone in a boiling water pot, take them out and put them into a clean water pot, add ginger, green onions and cooking wine, boil them over a high fire, then boil them over a low fire until the soup is milky white, remove the residue, and then you can get the fresh soup
3. Divide the hot pot bottom into 5 parts on average, put them into 5 hot pots respectively, and then add fresh soup into the pot respectively? Each hot pot is mixed with about 2500 grams of soup?, Then mix in chicken essence and monosodium glutamate, put dry pepper and pepper into the frying pan, add vegetable oil and fry until fragrant, and then sprinkle them into 5 hot pots respectively? Sprinkle 150g dried pepper and 25g prickly ash on each hot pot?, At this time, you can bring the hot pot to the table. After boiling for several minutes, you can rinse and scald all kinds of raw materials
III. some related problems during operation
1. During the frying process of hot pot bottom material, we must use a low fire. First, we can avoid frying the raw materials, and second, we can fully exude the fragrance and pigment inside the raw materials
2. In the process of frying, it is necessary to keep turning with a hand spoon or spatula to make the raw materials heated evenly and avoid sticking to the pot
3. Pixian bean paste added in the hot pot bottom is mainly used to improve the taste, while Ciba pepper is mainly used to improve the color. However, both of them should be slowly fried to dry the water vapor, so that their taste and pigment can be fully dissolved in the oil
4. Adding rock sugar to the hot pot bottom can "brighten" the soup. The purpose of adding fermented glutinous rice juice is to promote the spicy flavor in bean petals and pepper and the fragrance in spices to fully exude and dissolve into the oil. In addition, the addition of mash juice can also reconcile various flavors and remove the bitter taste in some spices
5. Spices are undoubtedly added to the bottom of hot pot to increase flavor? The CI grass is added to increase the red color?, However, the amount of spices should not be too large, otherwise it will produce bitter taste. At the same time, the types of spices should not be too many. It is mainly to add star anise, Sannai, cinnamon, fennel and other common spices, and then add a small amount of other spices. Note that usually, less spices are added to the hot pot bottom than when preparing brine
6. When preparing hot pot soup, if the taste requirement is not too spicy, then the dried chili peppers do not need to be directly put into the frying pan to fry with oil, but first put into the boiling water pan to blanch water and then? To reduce its spicy flavor?, Then take it out and sprinkle it into the hot pot
7. There is a certain difference between the frying method of hot pot bottom in large batch and that in small batch. For small batch frying, it is generally necessary to beat the spices into powder, reduce their dosage, and appropriately shorten the frying time of spices
8. After the hot pot bottom is fried, there is a layer of oil floating on the surface. We can use part of this layer of oil as old oil for the next time when frying, because it can make the flavor of hot pot bottom more rich and mellow
it's complicated. In fact, you can buy the primer directly. I think (red 99) is good. It will be better to eat after processing. I also often eat Malatang. According to the following methods, you will feel that your level can open a hot pot shop
a bag of red 99, 2 liang of butter, chili pepper, green onion and ginger soup
1. Melt the butter in the pot, heat the oil, put the green onion and ginger, and fry until fragrant. Remove the onion and ginger and pour it into a bowl to precipitate or filter it with a fine cloth. Get clean butter
2. Put the pure butter into the clean pot. Heat the oil and put the pepper and pepper. Don't fry them too hot. Put the pepper and pepper according to your own taste. Then put the red 99 to fry and turn it into a whole. Don't fry it. Add high soup, onion and ginger. Butter is on sale at beef and mutton stalls in the vegetable market. Sichuan small Chaotian pepper and Dahongpao Chinese prickly ash to be dried. Green onion, ginger, pepper and Chinese prickly ash

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