Raw material composition salad oil, butter, bean curd, dried chili peppers, ginger, garlic, scallions, rock sugar, mash, star anise, Sannai, cinnamon, cumin, grass berries, comfrey, sesame, vanilla, male cloves.
Preparation method frying pan on medium heat, sizzling pan, pour salad oil hot, into the butter simmering, into the ginger, garlic cloves, onion knots burst incense, and then into the beans and chili peppers, stir fry slowly over low heat for about 20-40 minutes, and then into the star anise, trinella, cinnamon, cumin, grass berries, comfrey, vanilla, vanilla, public cloves, continue to stir fry over low heat for about 8-15 minutes, into the rock sugar, to be mash The water in the mash juice is completely evaporated, and cooled to become the hot pot base. The hot pot fish prepared with the hot pot fish base of the present invention has a pure color, aroma and taste, a delicate and non-greasy texture, and the dish is rich in nutrients.
Hot pot base recipe and its frying method
One, small pot frying method recipe
Ingredients:
3 pounds of butter Salad oil 2 pounds of Pixian bean paste 1 catty white wine 50 grams of mash 20 grams of ZiBaHaiPepper 1,5 pounds of ginger 1 two garlic 1 two peppercorns 1.5 two tempeh 15 grams of yibin broken rice teeth 15 grams of rock sugar 1 two top grade chili pepper 2 two onions 1 two 3 inch sections
This invention is used to prepare hot pot fish base has color, aroma and taste of pure, delicate taste, not greasy, dishes rich in nutrients.
Spice recipe:
Baikou 5g Cao Guo 5g San Nai 3-5g Clove 3-5g Sand nuts 5g Xiang Guo 5g Cumin 5g Cinnamon 5g Glycyrrhiza glabra 5g Zhi Zi 5g Pai Cao 5g Lao Buckle 5g Licorice 5g Glycyrrhiza glabra 5g Pericarp 5g Wicker 5g Lemongrass 5-8g Anise 5g Aroma 5g Chives 5g Cumin 5g Vanilla 5g
Before frying, cut spices into 2-inch-long sections. Before frying, cut the spices into 2-inch long sections, soak them in warm water for about 20 minutes, and soak the peppercorns.
Prepare two frying pans, one inside the (beans, scallions, ginger, mash, 25 grams of white wine, garlic, crushed rice and vegetables, edamame and rock sugar)*** 9 samples mixed well.
Another pot to add 3 pounds of butter simmering, and then add the salad oil to 7-8% heat, with a spoon to the oil and even the top of the beans, while dripping oil while stirring, so as not to scorch the beans. Stir the oil while dripping to avoid scorching the dal. Then put the beans on the fire with medium heat and simmer for about 10 minutes, the beans are almost dry when the water under the Zipa chili, switch to high-fire frying when the oil boils, switch to low-fire simmering, 15 minutes after the addition of white wine 25 grams of white wine or so, continue to stir frying until the water of each raw material is almost dry, plus soak up the spices continue to stir fry until the raw materials 9 dry under the soak up the peppercorns, stir frying 5-10 minutes can be.
Two, hanging soup
As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick," so in the hanging of the white soup must pay attention to raw materials to match, in order to ensure that the soup is fresh and flavorful.
The characteristics of the soup are: milky white color, positive taste, thicker consistency.
Old hen a mother of a duck pig bones 15 pounds of carp 4 pounds
(Carp soup must be wrapped in gauze)
Suspended soup
1 raw materials blanch to blanch through the 2 cold water to soak the raw materials for 1 hour to make the raw materials within the nutrients suspected to be solid, simmering out of the soup is fresh and flavorful.3 suspend the soup when adding ginger, onion, wine, pepper particles.4 Mixed with water at once, if the water is boiled dry, can only add boiling water to the soup pot, it is strictly prohibited to add cold water to the soup pot.5 diligent foam, in order to ensure that the soup is creamy. The soup should be simmered over high heat for a thick white soup, and over low heat for a clear soup. The most important thing is to be aware of.
Three, the right pot
Generally recommended to use 4:6 pot that is, 4 minutes of broth and 6 minutes of oil.
Raw materials for the pot: 50 grams of ginger granules 50 grams of garlic granules 50 grams of salt 15 grams of monosodium glutamate 50 grams of chicken essence 50 grams of pepper 5 grams of yellow wine 75 grams of sugar 15 grams of mash 10 grams of dried chili 40 grams of peppercorns 25 grams of old oil 5 jin of fresh broth 3 jin.
Remember: the flavor first, and then put the mother material. Pepper and dry chili pepper to the old oil and mother of the material put and then put.
Four, clear soup base
Recipe: 30 grams of chicken 30 grams of MSG 20 grams of salt 10 grams of pepper 15 grams of jujube 10 grams of goji berries 5 grams of garlic 10 grams of ginger (take the skin) 5 grams of chicken oil 50 grams of tomatoes 4 slices of mountain 20 grams of broth 4 pounds of lard 100 grams of lard
Remember: first to adjust the flavor, and then put the mother of all ingredients. Lard 100 grams
Specialties (sheep's blood mushrooms, bovine bacilli. (slippery mushrooms, etc.)
The angelica and ginseng*** 20 grams chopped into granules into the white soup pot bottom is very good.