Spicy hot commercial recipes and production methods

A, soup production

Beef bones (refreshing and fragrant) 2 pounds, chicken racks (refreshing) 2 pounds, pork bones (refreshing and fragrant) 5 pounds, duck racks (refreshing) 1 catty, crucian carp (refreshing and white) 1, pork rinds (thick soup) 1 catty.

Specific operations:

(1) remove the blood, fried fish

1, the pot of water to boil, cattle bones, pork bones, chicken rack into the pot, boil 5 minutes out, put in gauze tied up for spare.

2. In a pot of water, add the duck rack and pork skin, boil for 5 minutes, remove from the pot, and put it into another gauze and tie it up.

3, crucian carp scales, gills, gutted, cleaned, the pot into the oil, salt, with oil on both sides of a simple frying, directly into another separate gauze tied good spare.

(2) simmering steps (60 kg of water to simmer)

Stainless steel bucket into the 60 water, boiled over high heat, will be the above three gauze wrapped raw materials into the bucket to boil, turn the small fire to burn 2 to 4 hours, the soup color white, broth do well to shut off the fire and put it there for spare.

Two, spicy red soup recipe

(a), fried base Chinese herbal formula

Yuzhu 2 grams, Angelica sinensis 15 grams, Chen Pi 2 grams, Cortex Eucommiae 2 grams, 3 grams of ginger, wide wood 3 grams of rosmarinus officinalis, half of the Cynanchum, Cynanchum 2 grams of comfrey 3 grams of Huaiyashan yam 4 grams of ginseng 18 grams of ginseng, 20 grams of Yamnaeus, Astragalus membranaceus 4 grams of clove 8 grams of Perilla frutescens 2 grams of pepper 15 grams of, Ri 20 grams, fragrant leaves 6 grams of sasanqua 3 grams, 8 grams of fruit, Sichuan sand nuts 13 grams of row of grass 3 grams, 30 grams of cumin, 10 grams of pepper, white kou 20 grams of glycyrrhiza glabra 3 grams, Wicker 13 grams, Lingcao 6 grams, cinnamon 10 grams of cumin 20 grams of grass 14 grams of gardenia 7 grams of dahuric dahuric dahuric dahuric dahurica 20 grams of star anise 40 grams of licorice 5 grams of red kou 10 grams of pepper 30 grams of chili powder.

The base herbs can be ground, can not be ground. If not, soak in warm water for 15 minutes, drain and use.

(2), fried base

6000 grams of salad oil, 800 grams of garlic, 2500 grams of butter, 500 grams of rock sugar, spicy hot herbs (powder) 400 grams of ginger 800 grams of red bean paste 5000 grams of red oil, 100 grams of dry red pepper, 100 grams of hemp pepper.

Spicy, chili soaked in warm water for 15-20 minutes, drained with

Steps to explain the frying seasoning

1, medium heat the pan is hot, the pan first into the salad oil and butter, high heat to melt the butter.

2, simmering butter a few minutes to put a piece of oil temperature test thin ginger, to prevent the fire is too big butter has a paste flavor, test the oil temperature of the thin ginger just started to put into the pot on the sinking shows that the oil temperature is low, then the fire is adjusted to increase the point of the ginger just put into the pot slowly floated to the surface of the oil, shows that the fire is just right, the simmering of butter to keep stirring, which is conducive to the butter stinks quickly dispersal (the process of about) 10 minutes or so).

3, the butter boiled well then the pot into the ginger, medium-low heat fried to the slices of blistering brown appropriate, fried good fish out do not.

4, then into the garlic, fried to the garlic skin is no longer smooth appropriate,

5, then into the sugar, fried to the sugar particles from large to small, the color of white can be remembered not to fry paste, not all the sugar frying, frying sugar particles become small.

6, then into the bean paste, stir-fried to bean paste about 3-5 minutes can be fried, fried to keep stirring with the frying son, to prevent paste pan, a must pay attention to. Non-stick pan time can be slightly longer a few minutes.

7, then put the whole dry red pepper 200, 100 grams of pepper fried for about 2 minutes,

8, to this time temporarily reduce the fire, when the oil temperature in the pan dropped to a small bubble when the hot spicy hot 400 grams of herbs can be fried on a small fire for 8 to 10 minutes (if you add is the powder of the herbs, fried 2-3 minutes).

9. Stir-fried spicy hot pot materials into the stainless steel pot can be, the material does not meet the water can be put 1 month or even a few months will not be bad.

Three, three different flavors of the modulation method

(a), slightly spicy red soup modulation: (taste spicy and fresh, with the taste of the public)

1, half of the water - half of the bone broth, bone broth, that is, the above hanging good soup, the total **** weighing 27 pounds, into the stainless steel bucket in the fire boil;

2, into the spicy hot pot base material 500 grams, 15 grams of pepper, 35 grams of chili powder, salt 125 grams of cooking for 30 minutes;

3, then put into the weighing of the heavy star of the seasoning: 16 grams of pork bone broth, 5 grams of pork bone extract, 10 grams of fresh flavor king, concentrated fresh powder 10 grams of pork ribs, 6 grams of king of flavors, 6 grams of flavoring, 6 grams of 3A powder 6 grams of pepper 2 grams of cooking wine 15 grams of monosodium glutamate (MSG) 50 grams of chicken 40 grams of seasoning; (home, only pepper, MSG, chicken can be)

Note: salty and spicy, etc., according to their own situation can be adjusted!

(2), in the spicy red soup method: (taste spicy and fresh, suitable for the public taste)

1, half of the water and half of the bone broth, bone broth is the above hanging good stock, total **** said 27 pounds into the stainless steel bucket on high heat boil;

2, boil, into the spicy hot pot base 500 grams of powdered pepper 25 grams of pepper grains 5 grams of paprika 35 grams of powdered chili pepper 15 grams of dry red morning glory. grams, 15 grams of dry red pepper, salt 125 grams of cooking for 30 minutes;

3, then put into the weighing star of the seasoning powder: 16 grams of pork bone broth, 5 grams of pork bone dip fresh flavor king 10 grams, concentrated fresh powder 10 grams of pork ribs, 6 grams of king of flavors, 6 grams of flavors, 50 grams of monosodium glutamate (MSG), 40 grams of chicken essence, pepper 2 grams of powdered 3A powdered 6 grams of cooking wine 15 grams (household, only pepper, MSG, chicken essence will do), the chicken essence is a good idea. Chicken essence can be);

4, stir well, cook for 5 minutes, spicy hot red soup is ready.

Note: salty and spicy, etc., according to their own situation can be adjusted!

(C), heavy spicy red soup method: (taste heavy spicy fresh, suitable for very spicy taste to eat the region)

1, half of the water and a half of the bone broth, bone broth is also above the hanging good soup, total **** said 10 pounds, into the stainless steel bucket on a high fire boil;

2, after boiling, into the spicy hot pot base 200 grams of pepper 25 grams of chili powder, chili powder 25 grams, dried chili pepper 10 grams, bullet head chili 5 grams, Chuan Sha Ren 5 grams, 3 grams of star anise, cinnamon 2 grams,

Spices 1 grams, 50 grams of salt, cook for 30 minutes;

3, and then put into the weighing weight of the seasoning seasoning: 30 grams of monosodium glutamate (MSG), chicken 30 grams of chicken, fresh flavor king 15 grams, 15 grams of concentrated fresh spice powder, pork ribs taste 10 grams of King, 10 grams of flavored veggies pig bone Soak 15 grams, pepper 3 grams, 3A powder 8 grams, 8 grams of cooking wine, 20 grams of rock sugar;

4, mix well, cook for 5 minutes, spicy hot pot of red soup is ready.

Note: If it is a family production, according to need, according to the proportion of reduction can be.