Duck head is popular among diners for its tender skin, smooth and tender meat, and unique spicy flavor. The original version of spicy duck head was to brine the duck head and arrange it on top of onions, potato cubes, parsley, green and red pepper cubes, with a circle of lotus leaf cake around the side. This approach emphasized the flavor and spiciness of the duck head. Dry pot spicy duck head from the dining form to improve, the dry pot and hot pot clever combination. Do a good job of the duck head to the form of dry pot on the table, eat duck head and then in the form of hot pot shabu-shabu, adding to the dining atmosphere, but also the compound flavor is deep, the entrance to the five flavors of the aroma, mouth-watering. It can be seen that the improvement of spicy duck head focuses on the pot art. Secondly, under the guidance of Chinese medicine experts and after countless trials, a secret recipe has been developed that is both nutritious and nourishing. Spicy Duck Head made with this ingredient is both spicy and aromatic, with a mellow flavor and a long aftertaste; more importantly, it is not hot after eating Spicy Duck Head, as there is a small amount of peppermint in the bottom of the pot, which adds to the heat-cleansing effect of the pot, and it does not detract from the overall effect. The pot base made from this secret recipe has no strong herbal flavor, and when the spicy duck head pot is served, the aroma is overflowing and wafts through the room, and even when the duck head is finally served and then the beef or lamb is shabu-shabu, it still doesn't have a stinky taste.
Source of production process:
The following four points are summarized in the suggestions of diners:
1 "To make the duck head flavorful, add ginger, scallions, cooking wine, dried chili peppers, peppercorns and peppercorns to the marinade for 30 minutes after washing, and then boil it in boiling water, which will make the duck head more easily flavorful. I did not marinate the duck head the first time I did it, and when I did it, the duck brain had no flavor, and if the flavor was aggravated the skin was too salty.
2 "in the brine duck head, to brine 15 minutes and then soak for 10 minutes, so that the duck head is not easy to rotten skin, easy to flavor forming.
3 "in the trial of the secret sauce, will be soaked in warm water, Chenpi cut into fine powder, into the pan fried incense and then seasoned, so that out of the sauce is more aromatic, fried material is best to add fresh peppercorns, than to add dry peppercorns to the aroma of some of the vegetables, it is best to put on the bottom of the pot on the shredded onion, heating is more likely to be more flavorful.
4 "In order to increase the composite flavor of spicy duck head, I also based on guest feedback inside the dish with a lotus root diced (lotus root peeled and diced, in addition to flavored boiling water in the water with ice water and then stirred), before going to the dishes together and duck head fried, seasoned pot, the taste is good, eat the duck head you can also eat the other ingredients, the effect is also very good, and some guests have asked for the material will be packaged to take home to cook their own dishes! eat.
Important note:
This site at the same time another "dry pot spicy duck head" recipe and production process, is based on many years of hot pot research and development experience, successfully cracked the marinade, the material oil, spicy sauce three key recipes process, and a detailed introduction to the production process of dry pot spicy duck head.
Raw materials:
Duck head 14 (125 grams / a), A material (Tianmu bamboo shoots, mushroom 50 grams each, 35 grams of celery, green, red pepper strips 15 grams each, 25 grams of onion strips, 30 grams of garlic, 10 grams of ginger, soybean sprouts 75 grams).
Seasoning:
Salt 3 grams, monosodium glutamate (MSG) 2 grams, 300 grams of oil, 25 grams of secret sauce, 30 grams of pepper oil, 10 grams of sesame sauce, 12 grams of wine, 5 grams of tofu milk, 180 grams of oil, 650 grams of marinade, and 2 kilograms of broth.
Special brine recipe:
Inject 20 kg of broth into the brine bucket, take 200 grams of green onion, 200 grams of garlic, 150 grams of ginger, 100 grams of bell pepper, 150 grams of green onions, 120 grams of parsley washed, respectively, fried in hot oil, put into the brine poke, and then put into the oil to fry good patty cake peppers 1000 grams of dried bell peppers 100 grams of carrots 1200 grams, parsley 1200 grams, parsley 1200 grams, and then put in a good patty cake peppers 1000 grams of oil. , 1200 grams of parsley, spice package (cinnamon, leather, angelica, Poria, cloves, Chinese yam, lemongrass 5 grams each, 12 grams of sand nuts, Angelica dahurica 15 grams, ginger, pepper, star anise 10 grams each, 3 fruits, 8 grams of ginseng, 6 grams of wood), with a high fire for 3 hours, knock off the rod slag, fish out the spice packet, soup with chopped Pixi County 250 grams of soybean paste, Little Swan hot pot soup 200 grams of base material, 45 grams of refined salt MSG 35 grams, mint 10 grams, 200 grams of cooking wine, 35 grams of chicken essence, the sea is born pumping king 50 grams, 120 grams of mash juice boiled into.
Dry pot of old oil production process:
Pot on the fire, into 15 kg of vegetable oil hot, into the onion 350 grams, 400 grams of ginger, patty cake chili 750 grams, 200 grams of garlic cloves, chopped fine batch of Pixi County soybean paste 1 kg, 500 grams of pickled pepper, and then under the spices (20 grams of fennel, incense leaves, cardamom, cinnamon, thyme, grass jelly, star anise each 15 grams of clove, good ginger, pepper each 12 grams), and then into the spices (cumin). Clove, ginger, pepper 12 grams each, 10 grams of Yamana), with a small fire immersion frying to 2 hours, remove from the fire, poured into a clean marinade oil barrel, can be used after 1 day of rest.
Secret sauce recipe:
Meile spicy sauce 1 bottle (net weight 360 grams / bottle), spicy sauce 5 bottles (net weight 250 grams / bottle), Swan hot pot material 5 bags (350 grams / bag), Lao Ganma black bean sauce 2 bottles (net weight 360 grams / bottle), pork chop sauce 1 bottle (300 grams / bottle), 600 grams of old oil in the dry pot, 500 grams of red bean curd, seafood sauce, rock sugar, peanuts, 50 grams each, cooked sesame seeds, crushed. 50g each of seafood sauce, rock sugar, crushed peanuts, 20g cooked sesame seeds. Grind Lao Gan Ma black bean sauce, Little Swan hot pot sauce, Meiluo spicy sauce with a stuffing machine, and steam the hot pot base. Put the old oil into the pot, stir fry all the above ingredients together, then sprinkle in crushed peanuts and cooked sesame seeds.
Special material oil production process:
Pot on the fire into the salad oil 1 kg burned to forty-five percent of the heat, the parsley 50 grams of stalks 35 grams of parsley, green bell pepper 2, the head of the scallion (cut into pieces) 50 grams of peeled ginger 25 grams of slices of scallions 30 grams, into the pot boiled to golden brown and then removed, and then put into the peppercorn 10 grams of star anise 8 grams of incense, ginger 6 grams of Angelica, licorice 5 grams, 2 fruits, and then put into the pepper 10 grams of star anise 8 grams of Angelica, ginger 6 grams of Angelica, licorice 5 grams, 2 fruits, and then put into the hot pot. 5 grams, 2 grass berries, cardamom 3 grams, simmer for 25 minutes, turn off the heat and soak in the pot, when used to take a dense drain filter, fish out the oil can be.
Method of production:
(1) the first Tianmu bamboo shoots, mushrooms were simmered to taste soybean sprouts blanched in broth spare.
(2) the duck head after flying water, into the special brine in the brine to eight mature, out of the water, with a knife will be good brine duck head into two, flat split into two halves, into six, seven into the hot oil immersion frying 3 seconds.
(3) pot on the fire, injected with dry pot old oil, special material oil hot, and then onion, ginger, garlic cannon pot, out of the flavor, into the raw material A fried, add seasoning, and then A material fished up, into the dry pot in the bottom, and then the fried duck head into which to add broth 350 grams of simmering, start the pot of the duck head (meat side down) can be neatly arranged in the pot to the table.
(4) After the guests finish eating the duck head, the waiter will remove the duck head from the pot, fill the pot with the special marinade, add 2,000 grams of broth for seasoning, and then serve the duck head on the table along with the stove to be served according to the meat and vegetable dishes and staple food ordered by the guests.
The key to production:
Selection of ingredients:
The selection of ingredients for making spicy duck head is quite critical. Choose red-faced ducks with a growing period of about 45 days. Most of these ducks are free-range, strong feeders, with dense and elastic meat and a well-developed brain. The head of the duck is rich in gelatinous proteins, the taste is tender, smooth, soft and sticky, and there is an aftertaste when you eat it, and the medulla oblongata is rich in nutrients and has a cosmetic effect.
Purchase:
How to buy quality duck head? First look at the duck head whether white meat thick, and full of the best, color gray and dull, scalp tight thin can not be used. Then, to choose the duck head eyelid side of the hairless, in order to ensure the quality; Third, but also pay attention to the head and weight, each duck head in the 125 grams or so, too small meat is not fresh, too big taste tight and not tender.
Cleaning:
The duck head inside the duck under the tongue will generally hide food debris and a small amount of fine sand, should be pulled out of the duck tongue for other purposes, and then the duck beak cavity with flowing water to carefully clean. The hairs around the eyelids should also be cleaned. Although there are individually packaged duck heads with the tongue removed in the market, the chef should still carefully clean and check the duck's mouth cavity with water during processing before cooking.
Halogenated duck head:
Boiled duck head after cleaning with boiling water, and then into the special brine in the brine for 20 minutes to eight mature, with chopsticks to the head of the duck feel a little hard can be fished out, do not halogen overcooked, otherwise in the dry frying process of the duck head should be deformed off the bone.
Frying:
Halogenized duck head with a knife from the middle split in half, split from the middle of the chin to the brain under the knife split, exposing the brain marrow and meat, and then into the sixty-seventy percent of the heat of the oil immersion deep-fried, and then with the ingredients together with the frying, frying, according to the number of people prepared according to the number of pots of hot pots (divided into large portions and small portions of the big portions of 14 duck heads / pots, small portions of seven ducks / pots), frying time to be When frying, add the old dry pot oil and homemade secret sauce to make the duck head fully flavored. When served, it can also be served with a variety of dipping sauces such as red oil, garlic, sesame sauce, frankincense sauce, soy sauce, seafood sauce and other dipping sauces according to the requirements of the guests.
Hot Pot Soup:
After eating the duck head, add the special marinade and soup to the hot pot, and then drizzle the oil on the hot pot to serve other ingredients.
Dry Pot Spicy Duck Head Recipe and Production
Features:
Dry Pot Spicy Duck Head (Dry Pot Duck Head Hot Pot) is a new type of hot pot variety that has been popular all over the world in recent years. It has a strong flavor, crispy and spicy, and has a soft and soft texture without losing its shape, and it can be divided into slightly numb and slightly spicy, moderately numb and moderately spicy, and highly numb and highly spicy, which makes it a special dish to eat and a hot pot base to serve. It can be eaten as a specialty dish or as a hotpot base, and guests can also make a variety of meat and vegetarian ingredients according to their own preferences to increase the dining atmosphere.
Recipe ingredients:
3 duck heads (3 as an example), 150g of lettuce, 100g of camomile, 8g of coriander.
Seasoning:
1 pot of homemade duck brine, 6 grams of yellow wine, 12 grams of salt, 10 grams of special spicy sauce, 30 grams of special oil, 6 grams of Pixian soybean paste, 6 grams of pickled chili peppers, 4 grams of chicken broth, 4 grams of monosodium glutamate (MSG).
Special spicy sauce frying:
Inside the frying pan add 100 grams of butter, 100 grams of canola oil, 50 grams of lard, to 4 into the heat, add Chongqing production "silly" brand spicy sauce, stir-frying 10 minutes on slow fire.
Special oil production process:
(1) all kinds of spices (lemongrass 2 grams, 2 grams of grass, 3 grams of rosmarinus officinalis, 4 grams of cumin, 2 grams of leaves, 4 grams of fennel) into the water soak for 1 hour, fish out and cut.
(2) pot on the fire, high heat, into the vegetable oil 500 grams, keep stirring, the vegetable oil refining, heating to 90% hot, turn off the fire, pour 250 salad oil. until the oil temperature drops to 40% hot, into the green onion 30 grams, 10 grams of ginger, pour 4 grams of comfrey, to the green onion and ginger, comfrey fried dry, comfrey fried color can be, and then with a dense leakage fishing onion and ginger, comfrey.
(3) when the oil temperature drops to 30% hot, add 30 grams of patty cake peppers, fry a little, until the pepper floats, down into the spices, stir fry for about 6 minutes, and then into the Dahongpao pepper 15 grams, stir fry for 2 minutes, into the wine 6 grams, stir fry for about 20 minutes on medium heat, (at this time the oil color is refreshing, the red increase, the aroma wafted out) and then into the chili pepper 50 grams, stir fry evenly, heating for 2 minutes to shut off the fire, so that the oil temperature is naturally cooled. Let the oil cool naturally, then put it into a pot, cover and simmer for 12 hours. The stewed oil will be used to beat out the spice residue, that is, the special material oil.
Making of homemade duck brine:
Recipe:
25 grams of star anise, 15 grams of cinnamon, 20 grams of aniseed, 10 grams of licorice, 10 grams of Sannai, 4 grams of Gan Woi, 20 grams of peppercorns, 10 grams of nutmeg, 5 grams of nutmeg, 15 grams of fruits of the grass, cloves 6 grams of ginger 100 grams of onion 150 grams of wine 100 grams of liquor, 400 grams of rock sugar, 15 grams of MSG, 250 grams of salt, fresh broth.
Modulation:
(1) anise, cinnamon, aniseed, licorice, nectarine, sweet woad, pepper, nutmeg, nutmeg, grass nuts, cloves, etc. divided into two, respectively, into a loose gauze bag and tie the mouth of the bag with a thin rope; ginger cleaned and patted; scallions with the root of the mustache cleaned and pulled knot.
(2) will be a large piece of rock sugar on the fire first sizzling, and then put on the board gently cracked, and then with refined oil into the pot, with a small fire fried to a deep red, mixed with 500 grams of boiling water and stirred, that is, into the sugar color.
(3) pot on the fire, mixed with 5000 grams of fresh broth, put ginger and green onions, seasoned salt, monosodium glutamate and sugar color, and then put into the spice packet, boil and then switch to a small fire slowly simmering to the flavor of the overflowing, that is, into the fresh brine.
Pay attention to the problem:
1, fried sugar color, you must use a small fire to fry slowly, and the sugar color should be a little tender, otherwise the fried sugar color has a bitter taste.
2, according to the traditional method of making brine usually do not add monosodium glutamate (MSG), but due to the fresh brine most of the fresh flavor is not enough, coupled with recent years, people seem to be more and more demanding on the fresh flavor, so in the process of modulation can also be added in moderation of the monosodium glutamate (MSG).
3, brine should generally be added to the tender sugar color, so that the brine will have back to the sweet taste. And after adding the tender sugar color, you can no longer add licorice. But from the point of view of drug properties, licorice has the role of harmonizing the flavors and freshness. Therefore, after adding the sugar color, brine can still consider adding a little licorice.
4, cloves contain clove oil phenol, its flavor is very strong, the use of specific circumstances can be adjusted according to the dosage. Generally speaking, 5000 grams of fresh soup in the amount of cloves should be controlled between 5-15 grams.
5, for the production of brine onion should be retained its roots, which can make the brine flavor more fragrant.
Methods:
(1) duck head clean, into the homemade duck brine brine mature, cooled into the refrigerator at minus 8 ~ ~ 10 degrees for 30 minutes (easy to cut, at the same time you can keep the shape intact in the frying), take out from the center of the cut and spare.
(2) Cut romaine lettuce into strips, mix with 5 grams of salt, and marinate for 2 minutes; cut camomile into 2-cm wide strips, blanch in boiling water with 20 grams of oil and 5 grams of salt, then drain and place in a container with a bottom.
(3) PI County bean paste and pickled chili pepper according to 1:1 mix well chopped.
(4) special oil into the net pot, heated to 40% hot, into the chopped Pixian bean paste and pickled chili peppers, slowly stir-fried until the moisture dries, then into the special spicy sauce, slowly stirred evenly, stirring about 3 minutes, stir-fried aroma into the fried duck head, gently stir-fried, and then into the wine 5 grams of wine to be wine aroma after the dissemination of the salt 2 grams of chicken, 4 grams, stirring up the pot, sheng into the mat with lettuce and The pot of lettuce and camphor, a little plate, the top of the parsley garnish can be.
(5) Spicy Duck Head Hotpot in Dry Pot After the hotpot is served, guests can eat the duck head first, then add the soup, and after the pot opens, shabu-shabu all kinds of non-vegetarian and vegetarian raw materials
Three: Duck Head in Dry Pot (with Chixiang's Spicy Duck Head in Dry Pot and the Five-Spice Duck Head Production Technique)
Introduction:
Although duck head may seem like a scraps, as long as it's handled correctly, it can be a popular dish, especially spicy duck head, a good accompaniment to wine, which can be a good choice for a drink. Spicy duck head, is a good wine. However, due to the different methods of each store, according to the spiciness can be divided into slightly spicy, spicy, fiercely spicy, five spices (not spicy) several, so here, this site provides two basic practices, readers are invited to try to make their own, and improve and adjust to achieve their own ideal standard. As for the different degrees of spiciness, you can add or subtract the amount of chili peppers as appropriate.
Recipe provided:
Qixiang dry pot spicy duck head
Features: duck head spicy, flavor after the strength of the next good wine dishes.
Main ingredients:
Duck head 5.
Accessories:
50 grams of soybean sprouts, 75 grams of lotus root, 50 grams of garlic, 20 grams of green pepper.
Seasoning:
Spicy sauce, 50g cooking wine, 2g salt, 50g ginger, 50g onion, 30g red oil, 10g duck juice, 3g chicken essence, 3g monosodium glutamate (MSG), 2g sugar, 2g vinegar, 3g thirteen spices, 30g onion, 3g soya sauce, 50g patty cake chili pepper, 5g fresh chilli, 5g fresh chili pepper, 3g soy sauce. Grams of pepper, 5 grams of pepper, 20 grams of pepper, 30 grams of cooking wine, 9 grams of ginger, garlic), B material (3 grams of monosodium glutamate (MSG), 3 grams of chicken essence, 3 grams of sugar, 3 grams of pepper, 2 grams of ethyl maltol), C material (10 grams of onion, 10 grams of carrot, 20 grams of cucumber, 5 grams of ginger, 9 grams of green onion, 10 grams of celery and stirred together to make the juice).
Homemade spicy sauce system (10 servings):
Lao Ganma sauce 2 bottles of oil control, chopped fine; pan on the fire pour oil hot, into the fish bubble pepper 20 grams of pepper, patty cake pepper 100 grams of stir-fried, into the Lao Ganma sauce, seafood sauce 1 bottle of sauce, pork chop sauce 1 bottle of sauce, 500 grams of hot-pot seasoning stir-fried over a slight fire, and add the end of the peel 10 grams of sugar 9 grams of cooked sesame seeds, cooked peanuts crushed 50 grams stir fry evenly can be. 50g cooked sesame seeds, 50g cooked ground peanuts. The amount of sugar and pattypan chili can be added according to your favorite.
Methods:
(1) rinse the duck head with running water, control the water, add C, salt, cooking wine marinade for 2 hours, take
out of the flying water standby;
(2) the pot of oil to heat, dried chili peppers, peppercorns stir-fried incense, under the fish pepper, ginger, garlic stir-fried, add patty cake chili pepper stir-fried, and then add Chenpi, gui Pi, sesame, cumin, plus water, old pumping seasoning, simmer for 1 hour. Taste, simmer for 1 hour after beating the material slag, become spicy water, and then the duck head on the inside of the boil for 15 minutes, end away from the fire, soak for 30 minutes after taking out standby;
(3) will be the duck head on the open, into the 30% of the hot oil to deep fry a little bit, fish out of drained oil standby; Lotus root skinned and cut into cubes, bean sprouts with salt and water drained; pepper cut diagonal, garlic into the oil to be fried and standby;
(4) the pot Stay hot oil, the beauty pepper, ginger, garlic fried, and then put the spicy sauce fried, duck head, lotus root diced, fried garlic together, add salt, cooking wine seasoning; onions into the pan bottom, into the fried duck head can be served.
Making tips:
Duck head in the wash, plus ginger, green onions, cooking wine, dried chili peppers, peppercorns, pepper marinade for 30 minutes and then into the boiling water after penetration, which will make the duck head more flavorful; brine duck head, brine for 15 minutes and then soak for 10 minutes, so that the duck head is not easy to rot the skin, more flavorful; production of spicy sauce, you can be soaked in warm water and then drained, and then chopped finely, and then fried incense Seasoning, so that out of the sauce is more aromatic; some guests reflected that the duck head is fragrant but meat is too little, so add the lotus root, the guests can eat the duck head can also eat other small ingredients, reflecting the good, according to this method can also be made of Qi Xiang flavor duck neck, sales are also very good.
Five spice dry pot duck head
Features:
The duck head five spice flavor is strong, the taste of the latter is strong enough to drink good food.
Main ingredients:
Duck head 5.
Accessories:
40 grams of celery, 30 grams of cucumber, 30 grams of parsley, 50 grams of garlic, 50 grams of fresh tea tree mushrooms, 50 grams of fresh soybean seeds.
Seasoning:
Bones, 50g cooking wine, 2g salt, 50g ginger, 50g scallion, 30g mash, 10g duck juice, 3g chicken essence, 3g monosodium glutamate (MSG), 2g sugar, 2g vinegar, 3g thirteen spices, 30g onion, A (4g tangerine peel, 4g cinnamon, 10g allspice, 3g cumin, 10g each anise, 50g lemongrass, 9g ginger). Ingredients B (3g MSG, 3g chicken essence, 3g sugar, 3g pepper, 2g ethyl maltol), C (10g onion, 10g carrot, 20g cucumber, 5g ginger, 9g green onion, 10g celery, all stirred into juice), D (30g onion, 50g carrot, 30g green and red pepper, all diced). (30g onion, 50g carrot, 30g green and red bell pepper, both diced).
Method of preparation:
(1) Wash the duck head, rinse with running water, drain, add C, salt, cooking wine marinade for 2 hours, remove the water and standby.
(2) the bone broth seasoning, A,B materials were wrapped in gauze, into the bone broth simmering incense, add soy sauce seasoning, and then simmer for 1 hour, the duck head will be placed in it to cook for 15 minutes from the fire mouth, soak for 30 minutes, take out the standby; the duck head to the other side of the open, into the 30% of the hot oil to deep-fry standby;
(3) the fresh tea tree mushrooms to remove the stems, and the fresh woolly pea kernel after flying water and then drained; cucumber, celery cut section, garlic with oil fried yellow standby; pot to stay in the bottom of the oil is hot, the ginger, garlic fried, add D material, put fresh tea tree mushrooms, cucumber, celery, woolly beans fried, and then add the duck head, fried garlic with fried, add wine, salt, mash, duck juice, chicken essence, monosodium glutamate, sugar, vinegar, thirteen spices to taste; onion into the bottom of the pot, served in a fried duck head can be served on the table to eat.
Technical key:
The biggest difference with the Qixiang dry pot duck is the addition of D material, mainly to play the role of aroma and color.
Authoritative Sichuan spicy dry pot sauce and dry pot oil recipe and production process
Dry pot dishes often need to be pre-modified dry pot sauce or dry pot oil, but the use of dry pot oil is customary when we do vegetarian dishes as the main ingredient to ensure that the dish is fresh and refreshing, such as the "dry pot of four seasonal beans", "dry pot baby vegetables", etc., and do meat as the main ingredients of the dry pot dishes, commonly used is the dry pot sauce, in order to better remove the foreign aroma, and sometimes also add some dry pot oil used together, the effect is better. Our dry pot oil is boiled with vegetable oil, while the dry pot sauce should be fried with some meat oil.
Dry pan oil:
Materials: 5000 grams of salad oil, 500 grams of green onions, 150 grams of ginger, 200 grams of garlic, 100 grams of onions, 80 grams of carrots, 150 grams of lemongrass, 250 grams of dried chili, 50 grams of parsley, 150 grams of parsley, 30 grams of leaves, star anise, cinnamon 50 grams of cardamom, licorice, cloves, 25 grams of kenaf, green peppercorns 30 grams. 30 grams of green pepper.
Practice:
1, lemongrass, parsley cut into pieces to be used, chili pepper, leaves and other spices (except green pepper) with warm water to wash and control dry to be used.
2, take the soup bucket 1 only on the fire, add salad oil over high heat to 50% hot, change to medium heat under the ginger, garlic, carrot slices first fried, and then under the small green onion, onion, parsley section of slow simmering over low heat, stirring until a variety of material water is almost dry, and then under the coriander and spices simmering out of flavor, end away from the fire mouth sprinkled with 30 grams of green peppercorns, covered with a lid and simmered for 20 minutes, and then filtered residue oil can be left.
Finished product features:
Fresh aroma, slightly numb, slightly spicy, suitable for "dry pot cabbage", "dry pot four season beans" and other vegetarian dishes.
Method of making dry pot sauce:
Materials:
1 bottle of "Hu Yumei" bean sauce, 5 bottles of "Sichuan and Hunan" spicy sauce, 4 bottles of "Hunan" spicy sauce, 4 bottles of "Hunan" spicy sauce, 4 bottles of "Hunan" spicy sauce, 4 bottles of "Hunan" spicy sauce, 4 bottles of "Hunan" spicy sauce, 4 bottles of "Hunan" spicy sauce, 4 bottles of "Hunan" spicy sauce. "4 bottles, 1 bottle of "Lao Gan Ma" spicy black bean sauce, 250g of cooked ground peanuts, 2 bottles of "Li Jin Ji" garlic sauce
200g of butter, 200g of salad oil, 100g of homemade green onion oil, 200g of red oil, garlic, ginger, onion and other ingredients. 200g of butter, 200g of salad oil, 100g of homemade onion oil, 100g of red oil, 150g of garlic, 150g of ginger and 150g of chopped onion, 3 bottles of mash, 2 bags of thirteen spices, 35g of cracked black pepper and 50g of crushed rock sugar.
Production:
The pot on the fire with butter, salad oil, red oil is hot, under the garlic, ginger, onion stir-fried dry incense, then add a variety of sauces, mash stir-fry mix, add crushed rock sugar simmering over a low fire until the aroma is thick and thickened, and then sprinkled into the thirteen spices, cooked peanuts, black pepper, dripping homemade onion oil stir-fry evenly, and then dry the pot to dry.
Features:
Red color, spicy and tasty, suitable for "dry pot hare", "dry pot octopus", "dry pot beef tendon" and other meat as the main ingredient The dry-pot dishes are made with meat as the main ingredient.
As for how to do a good job of dry-pot dishes, in addition to making a good dry-pot sauce suitable for local tastes, I also have some tips:
A, dry-pot dishes, although the so-called "dry-pot", in fact, is not absolutely dry, although most of the raw materials to be dry-fried flavor, but the operation of a little bit of soup can be added (or wine instead), so that the sauce, flavor material effectively. In order to facilitate the effective integration of sauce, flavor, otherwise the taste is too dry, but also easy to paste.
B, dry pot dishes when the pot, you can be in the bottom of the onion dripping some beer, and then put on the dishes, not only to add flavor and anti-sticking bottom, in addition to a small hand with a shovel on the table, the guests eat, the waiter with the hands of frying a frying, so that the aroma of the overflow, the effect is even better.
C, usually ham on the fat oil, not much use, in fact, used to fry "dry pot cabbage" (general practice is to cabbage and pancetta with sautéed), "dry pot lettuce" and other materials, the effect is very good, the flavor is very strong.
D, dry pot dishes more material head, but also very tender, in fact, do not have to fry too much, only the main ingredients fried through, so that the color is much better.
Another dry pot sauce recipe:
Dry pot dishes are relative to the hot pot and the name, the seasoning is flexible and varied, cooking methods are diverse, less soup, more fat, rich aroma. The production of dry pot dishes is to cook the dishes first, and then transferred to the pot in the table to eat, while with the pot with the stove with a small fire heating insulation, so that the dishes in the pot to maintain the best taste, in order to prevent the dishes from sticking to the pot, the following are generally padded with shredded onions, and sometimes need to use a spatula shoveling from time to time. Later, dry pot dishes gradually evolved into the main ingredients after eating, and then use the remaining soup (or soup) hot food other ingredients or by the chef to add other raw materials processed for consumption, which is somewhat similar to the hot pot form of dining, such as the recent popularity of the dry pot of duck head and so on.
The production of dry-pot dishes, the main ingredients are generally not code gravy, the dishes are not thickened, and the dishes are less soup, more fat, rich flavor. Dry pot dish flavor generally have sour and spicy flavor, pickled pepper flavor, spicy flavor, cumin spicy flavor, fish flavor. Dry pot dishes should be matched with different auxiliary materials according to different main ingredients to play the role of complementary taste, but in general, more aromatic or tuberous auxiliary materials, such as parsley, onions, mushrooms, bamboo shoots, potatoes, etc., and leafy vegetables are less often applied. Dry-pot dishes are usually flavored with aromatic and spicy flavors as the base flavor, and then flexibly applied according to different dishes on the basis of aromatic and spicy flavors, generally using dry-pot sauces and spicy oils can be used.
Spicy dry pot sauce method:
Pot of peanut oil 2000 grams of hot, under the onion and ginger 200 grams of each stir-fried, and then under the pickled pepper paste 300 grams of Pixi County 1000 grams of bean paste stir-fried aroma over a small fire, under the Chili Chili Pepper 250 grams of chili sauce, barbecue pork 125 grams of sauce, seafood sauce, pork chop sauce 240 grams of each, the Axiom Brahmin beef black bean sauce 650 grams of Miele 700 grams of spicy sauce, onion and ginger flavored black bean paste Stir-fry 250g of green onion and ginger flavored black bean sauce and 100g of cooked sesame seeds to taste.
Additionally, there are several useful dry-pot sauces.
Response:
The flavor of the dry pot dishes are mainly savory, spicy, spicy, soy sauce, etc., regardless of the method into the dish, should try to highlight the characteristics of the fragrance, or stimulate the raw material itself, or with the addition of fragrant sauce and other methods to increase the aroma of the dishes.
Spicy dry pot sauce:
Salad oil 2000 grams, Guilin chili sauce 2 bottles, Meile spicy sauce 2 bottles, three five hot pot base 3 bags, Xiao Laowu perfumed fish 2 bags, Pixian 500 grams of soybean paste, pickled pepper mushrooms 400 grams, fried incense can be used to go with the dishes with deep-fried garlic and spicy oil used.
Aromatic dry pot sauce:
Aroma Granny spicy beef sauce 200 grams, 200 grams of Haitian spicy sauce, 2000 grams of marinated sauce, oyster sauce 500 grams, 400 grams of seafood sauce, sesame sauce, peanut butter 150 grams, 100 grams of breast milk, thirteen 30 grams of spices, monosodium glutamate 300 grams of chicken 200 grams of the above ingredients plus 1000 grams of water and stir well, the pan on the fire under the salad oil 500 grams, into the stirred well 500 grams, into the stirred sauce, stirring can be small fire.
Dry pot spicy oil specific method (with dry pot sauce practice)
Dry pot dishes is a very best-selling series of Hunan restaurant dishes, there is a strong Hunan local flavor, the production can also be added to the bottom of the vegetarian dishes at will. Chef different, make the dry pot dishes are also different, dry pot dishes are characterized by their own modulation of dry pot spicy oil, with this spicy oil to make the dry pot dishes spicy and tasty, such as "dry pot eel", "dry pot chicken", "" dry pot ribs "and so on. Dry Pot Spare Ribs" and so on.
Take "dry pot ribs" as an example:
Raw materials: net pork chop 1 kg, 50 grams of green pepper.
Seasoning: 200 grams of homemade dry pot spicy oil, 10 grams of bean paste, 5 grams of ginger, 3 grams of minced green onion, minced ginger, 5 grams of garlic, 2 grams of dried chili pepper, 10 grams of oyster sauce, 5 grams of chili sauce, 3 grams of salt, 30 grams of beer, 2 grams of scallion and 50 grams of salad oil.
Making:
(1)Cut the spare ribs into 5-cm sections, put in the chopped green onion, chopped ginger, add 1 kg of water and press the pressure cooker to steam for 3 minutes, and slide the green pepper into the 50-percent-hot oil for 30 seconds, and then pull out and put it into the dry pot.
(2) frying pan on the fire under the homemade dry pot spicy oil burned to 50% heat, under the soybean paste, ginger, garlic cloves, dried chili pepper stir-fry aroma in medium heat, and then into the spare ribs stir-fry for 1 minute, add oyster sauce, chili pepper sauce, salt, cooking beer, simmering on a low fire for 5 minutes, loaded into the pad with the green pepper sections of the dry pot, put scallions, alcohol stove fire on the table can be.
Method of making dry pot sauce:
The first thing you need to do to make dry pot series of dishes is to mix the "dry pot sauce". After stir-frying incense over low heat, add 5 kg of water, 1 kg of bone simmering over low heat for 4 hours, remove the dregs and leave the juice, and then put 500 grams of soybean paste stir-fry over low heat can be cooled into the refrigerator, that is, the "dry pot sauce".
Spicy oil specific method:
500 grams of chili pepper, cinnamon 10 grams, 3 grams of leaves, cloves 2 grams of cardamom 2 grams of cardamom, Chenpi 5 grams of fruits 5 grams of grass, comfrey 5 grams of anise 5 grams of nuts 2, sesame 50 grams of carrots 100 grams of onions 50 grams of parsley 50 grams of ginger 20 grams of garlic cloves 20 grams of Pixian soybean paste 200 grams of Yongfeng hot sauce 100 grams of Sichuan and Hunan hot and numbing sauce 100 grams, Sichuan and Hunan spicy fresh sauce 100 grams, 100 grams of spicy sauce into 2.5 kg burned to eighty percent of the hot peanut oil soaked for 24 hours, and then on the medium heat will be all the raw materials fried to the water all dry drained dregs of the remaining oil that is into a dry pot of spicy oil.