What is the most important thing about hot pot? Yes, everyone will say it's hot pot bottom material. Then the most important thing of hot pot bottom material is how to eat well. So many people will ask, how to make hot pot bottom material and how to fry hot pot bottom material. How to make hot pot bottom material delicious and so on. Let's take a look at two methods of authentic Chongqing butter hot pot bottom material.
Butter can be used not only to make cakes, but also to make hot pot;
( 1)
First, raw material preparation
500 grams of vegetable oil, 300 grams of butter, 300 grams of Pixian watercress, 350 grams of dried chili, 20 grams of ginger, 40 grams of garlic, 60 grams of onion, 30 grams of rock sugar, fermented glutinous rice juice 100 grams, 20 grams of star anise, glutinous rice 10 grams, and 20 grams of anise.
Second, the frying method
1, refining vegetable oil first; Cut the butter into small pieces; Finished Pixian watercress; Dried Chili peppers are soaked and broken; Ginger is broken; Garlic petals; 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, stir-fry the wok, add vegetable oil to heat it, add butter to boil, add ginger, garlic cloves and scallion to saute until fragrant, then add Pixian watercress and Zanba pepper, and stir-fry it slowly for about 1 ~ 1.5 hours until the watercress is dry and fragrant.
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 cook slowly on low heat until the water in mash juice completely evaporates. At this time, take the pot away from the fire, and then.
Third, the preparation of hot pot soup
Raw materials: 300 grams of pig bone, 300 grams of beef bone, 30 grams of ginger 10, 30 grams of onion, 20 grams of cooking wine, 30 grams of chicken essence, and 0/5 grams of monosodium glutamate/kloc-0.
Method:
1, pig bonzi bone and bovine bonzi bone are washed and crushed; Ginger is broken; The onion is knotted.
2. First, blanch the pig bonzi bone and the cow bonzi bone 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 the residue 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 cooking for a few minutes, you can blanch all kinds of dishes.
(2)
First, processing peppers.
We need to treat the pepper first, find a stainless steel vat, and pour in 1 kg of dried pepper, 0.5 kg of dried pepper and 2 kg of water. Cook over high fire for 30 minutes. When the peppers are soft, take them out and leave them overnight. Then chop the peppers and set them aside for the next day.
Second, deal with spices.
Ingredients: star anise 10g, cinnamon 12g, clove 10g, groundsel 15g, dried tangerine peel 15g, fennel 20g, piper longum, galangal and Alpinia katsumadai each/kloc.
Practice: put these spices together, stir them evenly, and then grind them into fine powder. Then pour these spice powders into the basin, pour 1.5 kg of high-alcohol liquor, and seal the basin with plastic wrap for 2 hours before use.
Third, stir-fry the bottom material.
To find a cauldron, pour 5 kilograms of rapeseed oil, heat it on a big fire, and turn off the fire when the oil smokes; Wait for the oil temperature to drop for a while, then add 0.5 kg shredded onion, 0.5 kg scallion, 0. 15 kg shallot and 0. 15 kg dried shallot, and stir fry together; When the ingredients inside turn golden yellow, remove the dregs, then pour in 10 kg of hot pot butter and heat to melt the butter; Then add 0.3 kg of rock sugar.
Change small cremation sugar; Then add 1.5 Jin Bazin pepper and 3 Jin bean paste; Stir-fry over medium heat for 30 minutes, then add175g dried green pepper and red pepper, and stir-fry for 25 minutes; Then add 0. 1 kg of bean curd, 0.2 kg of Chinese liquor and fermented grains, stir well, close the fire cover and seal with plastic wrap.
Fourth, divide the oil.
Heat the stir-fried mixed bottom material, and then take out the residue inside. In this way, the remaining oil is hot pot butter, and the residue can be used as the bottom material of hot pot.
5. Prepare hot pot materials
When preparing chafing dish ingredients, pour 50g chafing dish ingredients into chafing dish, pour boiling beef bone soup and chafing dish butter, and then add some common seasonings such as rock sugar, onion, ginger, salt, chicken powder and white pepper. Finally, the delicious buttered chafing dish is ready.
Chongqing butter hotpot is very popular in Chongqing. Delicious and healthy. Spicy and delicious, making consumers linger. In a hurry, only by gathering in front of the hot pot can we put down our shackles and eat so happily and casually, especially when the family is in front of the hot pot. We can eat whatever we want and then start eating.