Hotpot soup base

manufacturing method

Stir-fried hotpot ingredients: vegetable oil 500g butter 300g Pixian watercress 300g dried chilli 350g ginger 20g garlic 40g onion 60g rock sugar 30g mash juice 100g octagonal 20g cinnamon 10g fennel 10g tsaoko 5g Lithospermum 5g fragrant leaves 2g vanilla 2.

Method:

1, cooking vegetable oil first; Cut the butter into small pieces; Pixian watercress is finely cut; Boil dried chilies in a boiling water pot for about 2 minutes, then take them out and chop them to get Ciba chilies. Ginger is broken; Garlic peeled into petals; Green onions; The rock sugar is broken; Star anise, rhizoma Dioscoreae Septemlobae and cinnamon are broken into small pieces; The grass fruit is broken.

2. Put the wok on medium fire, heat it with vegetable oil, add butter to boil, add ginger, garlic cloves and onion to stir fry until fragrant, then add Pixian watercress and Ciba pepper, and stir fry slowly for about 1 ~ 1? 5 hours, until the watercress is dried by water, the aroma is overflowing, the pepper is slightly white, and the onion knot in the pot is not used.

3. Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, Amomum tsaoko, Lithospermum, cinnamon, vanilla, clove, etc. Continue to stir fry on low heat for about 15 ~ 20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and simmer until the water in mash juice completely evaporates. At this time, take the pot away from the fire, and then.

Preparation of hot pot soup

Materials: pig bone 300 g beef bone 300 g chicken claw bone 100 g ginger 10 g onion 30 g cooking wine 20 g chicken essence 30 g monosodium glutamate 15 g.

Method:

1, pig bonzi bone and bovine bonzi bone are washed and crushed; Wash the chicken claw bones; Ginger is broken; The onion is knotted.

2. First, blanch pig bones, ox bones and chicken feet bones in a boiling water pot, take them out and put them in a clear water pot, add ginger, onion and cooking wine, boil them with strong fire, then simmer them with low fire until the soup is milky white, and remove residues to get fresh soup.

3. Then add chicken essence and monosodium glutamate, add vegetable oil to the wok and stir fry. Then sprinkle it into five hot pots, and sprinkle dried pepper 150g and pepper 25g in each pot. At this time, hot pot can be served. After boiling for a few minutes, you can blanch all kinds of raw materials.

Some related problems in operation

1, hot pot bottom material must be fried with low fire, so as to avoid the raw materials from being fried and let the fragrance and pigment in the raw materials fully ooze out.

2. In the frying process, use a spoon or spatula to turn it constantly, so that the raw materials are heated evenly and avoid sticking to the pot.

3. Pixian watercress added to the bottom material of hot pot is mainly used to improve taste, while Zanba pepper is mainly used to improve color, but both of them should be slowly fried to dry water, so that their taste and pigment can be fully dissolved in oil.

4. Adding rock sugar to the hot pot bottom material can play the role of "bright" soup. The purpose of adding mash juice is to make the spicy taste in watercress and pepper and the fragrance in spices fully seep out and dissolve into oil. In addition, adding mash juice can also play a role in reconciling various flavors and removing the bitterness of some spices.

5. Adding spices to the hot pot bottom material is undoubtedly to enhance the fragrance. Lithospermum is added to increase the red color, but the amount of spices should not be too large, otherwise it will produce bitterness. At the same time, the types of spices added should not be too many, mainly common spices such as star anise, kaempferia kaempferia, cinnamon and fennel, with a small amount of other spices added as auxiliary. Note that in general, the spices added in the chafing dish bottom material are less than those added in the brine preparation.

6. When preparing the hot pot soup, if the taste is not too spicy, then the dried peppers inside do not need to be directly put into the frying pan and fried with oil, but first put them into the boiling water pot to reduce their spicy taste, and then take them out and sprinkle them into the hot pot.

7. There are some differences between the large batch frying method and the small batch frying method of hot pot bottom materials. When frying in small batches, it is generally necessary to grind spices into powder to reduce their dosage and shorten the frying time of spices appropriately.

8. After the hot pot bottom material is fried, a layer of oil floats on the surface. We can use part of this layer of oil as the old oil for the next frying as the "mother oil", because this will make the flavor of the hot pot bottom material more rich and mellow.

Method for fry chafing dish bottom material in small pot

Ingredients: 3 kg butter, 2 kg salad oil, 0 kg Pixian watercress 65438+ liquor, 50 g fermented grains, 20 g Ziba sea pepper, ginger 1, garlic 1, pepper 1.5 douchi 65438, Yibin/kloc.

Spice formula: 5g of Tsaoko, 5g of Rhizoma Kaempferiae, 3g-5g of clove, 3g-5g of Amomum villosum, 5g of fragrant fruit, 5g of cinnamon, 5g of licorice, 5g of branches, 5g of lawn mowing, 5g of Gan Song, 5g of dried tangerine peel, 5g of citronella, 5g of star anise, 5g of fragrant leaves, 5g of groundsel and 8g of vanilla.

Before frying, cut the spices into 2-inch knots and soak them in warm water for about 20 minutes until the peppers bubble.

Prepare 2 woks, and put 9 samples (watercress, scallion, ginger, fermented glutinous rice wine, 25g garlic, broken rice, Oenanthe javanica, and fermented soybean sugar) in one wok and mix well. Add 3kg butter to the other wok and boil, then add salad oil and heat it to 70% to 80%. Spoon the oil onto the evenly stirred watercress, and stir while dripping oil to prevent the watercress from coking until the oil is completely drenched. Then put the watercress on the fire and you can use it. When the watercress is quick-drying and moist, stir-fry the pepper with high fire. When the oil boils, cook it over low heat. 15 minutes later, add about 25 grams of white wine, continue to stir-fry until the water content of each raw material is almost dry, add the expanded spices, continue to stir-fry until the raw materials are completely dry for 9 minutes, and stir-fry for 5- 10 minutes.