First, the small pot frying formula
Composition:
3 kg butter, 2 kg salad oil, 50 g Pixian watercress 1 kg liquor, 20 g fermented grains, 20 g Bazin sea pepper 1, 5 kg ginger 1 and garlic 1.
Two peppers 1.5 two douchi 15g Yibin broken rice cress 15g rock sugar 1 two first-class Chili noodles, two green onions 1 two 3-inch segments.
Flavor formula:
White buckle 5g Amomum tsaoko 5g Anemarrhena 3g-5g Clove 3g-5g Amomum villosum 5g Fragrant Fruit 5g Cumin 5g Cinnamomum cassia 5g Licorice 5g Branch 5.
5 grams of grass, 5 grams of old buckle, 5 grams of Gan Song, 5 grams of dried tangerine peel, 5 grams of citronella, 5-8 grams of star anise, 5 grams of fragrant leaves and 5 grams of Senecio scandens.
8 grams of fennel and 5 grams of vanilla.
Before frying, cut the spices into 2-inch knots and soak them in warm water for about 20 minutes until the peppers are soaked.
Prepare 2 woks, and put (watercress, onion, ginger, mashed, white wine, garlic 25g, broken rice, water celery, fermented soybean) in one wok.
Rock sugar) ***9 samples are mixed evenly.
In another pot, add 3kg butter to boil, then add salad oil and heat to 70-80%. Spoon the oil onto the well-mixed watercress.
Noodles, stir while pouring oil to prevent douban from coking. Until the oil is poured out, then put the watercress on the fire and cook for 10 minutes.
Yes, watercress is quick-drying and moistened with water. Stir-fry with fire. When the oil is boiling, simmer, 15 minutes later, add white.
About 25 grams of wine, continue to stir-fry until the water content of each raw material is quick-drying, add foaming spices and continue to stir-fry until each raw material is 9 minutes dry.
Add the swollen pepper and fry for 5- 10 minutes.
Diaotang
As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick", so we must pay attention to the collocation of raw materials when making white soup, so as to ensure it.
Tang Zheng is delicious.
It is characterized by milky white, positive taste and thick consistency.
An old hen, an old duck, a pig bone 1.5 kg crucian carp 4 kg.
(Carassius auratus soup must be wrapped in gauze)
Hanging soup technology
1 raw materials should be fully soaked.
Soak the raw materials in cold water for 1 hour, so that all the nutrients in the raw materials are solidified, and the cooked soup is delicious.
.3 Add ginger, onion, cooking wine and pepper when hanging soup.
4. Fill it with water at a time. If the water is boiling, you can only add boiling water and rush into the soup pot. It is forbidden to add cold water to the soup pot.
5, the foam should be diligent to ensure that the soup is milky white. When the fire boils, the soup stewed with the fire is thick soup, that is, white soup, and the soup stewed with small fire is clear soup.
Be sure to pay attention
across the way
It is generally recommended to use a 4: 6 pot, that is, 4 minutes of clear soup and 6 minutes of oil.
Pot ingredients: 50g of ginger, 50g of garlic, 50g of salt, 50g of monosodium glutamate15g, 50g of chicken essence, 50g of pepper, 5g and 75g of yellow rice wine.
Sugar15g mash10g dry pepper 40g pepper 25g old oil 5kg fresh soup 3kg.
Remember: adjust the taste first, then put the color masterbatch. Zanthoxylum bungeanum and dried capsicum are put with old oil and color masterbatch before they are put.
Broth pot bottom
Formula: chicken essence 30g monosodium glutamate 20g salt 10g pepper 10g jujube 10g medlar 5g garlic 10g ginger slices (peeled) 5.
50g of chicken oil, 4 slices of tomatoes, 20g of clear soup and 4kg of lard.
Mountain delicacies (Haemophilus ovis, Bovine Bacillus, Pleurotus ostreatus, etc. )
Chop 20 grams of Angelica sinensis and 20 grams of Codonopsis pilosula into granules and put them in the bottom of the white soup pot.
Old oil recovery
A guest is not allowed to put any garbage such as saucers and cigarette butts at the bottom of the pot after eating, so as to ensure the hygiene of the soup and it is strictly forbidden to eat it.
Any pigments and smells. Make sure the bottom of the pot is clean. Pour the oil into a clean bucket.
After an hour of natural precipitation, gently remove the oil from your face and put it on the stove to boil.
Washing oil
When the oil turns black due to long-term use or improper treatment, add water with the ratio of 1:2, and boil for about 10 minutes to precipitate 1.
Hours, gently remove the oil from your face and boil it. If the color is still black, continue to wash it once or twice.
Solutions for mixed soup:
1 Reason: 1 Oil contains too much water; 2 improper ratio of soup to oil; 3 improper consumption by guests causes mixed soup.
Solution: remove most of the oil from the pot and replace it with old and new oil from the kitchen.
Hot pot seasoning and soup requirements:
1, the hemp flavor is not enough: add the fried pepper and old oil and stir.
2, the hemp taste is too heavy: add sugar and mash and add appropriate amount of old oil to stir.
.3. Not spicy enough: stir-fry the fried Zanba pepper with old oil. Pay attention to stir-frying Ciba pepper (salad oil 10 kg, Ciba spicy.
5 kg of pepper, appropriate amount of fennel and appropriate amount of ginger granules. When it is half dry, add white wine and stir to dry.
4. Too spicy: Take some old oil out of the pot, add some clear soup and then add some fermented grains and sugar.
5. The salty taste is not enough. Dissolve the salt in the broth and add it to the bottom pot.
6. Too salty: add a lotus root and a potato, or add a proper amount of clear soup to solve it. Lotus roots and potatoes can reduce salt. )
7. Tell the guests not to pour many dishes into the pot, so as not to affect the quality of the bottom of the pot. Please keep the bottom of the pot 8 minutes full.