1. Dip recipe:
50g of sesame oil, 25g of minced garlic, chopped coriander 10g, salt and monosodium glutamate 1g, oyster sauce 10g, chopped peanuts 10g and chopped green onion 5g.
Second, the bottom material raw materials:
30 kg of butter, Bazin pepper 10 kg, 3 kg of Pixian watercress, 2 kg of ginger, 2 kg of white wine, 3 ounces of star anise, cinnamon, clove, Cao Ling, cardamom and fennel, and 2 ounces of cowherb, Amomum tsaoko and Amomum villosum.
Third, the ingredients of the soup:
0.5kg of base material, 4kg of old oil, 0g of chicken essence100g, 50g of dried pepper, 50g of pepper, 2.4kg of white soup and 50g of fermented grains.
Fourth, meat dishes:
Rabbit waist 50g hairy belly 50g eel 50g pig throat 50g lunch meat 50g duck intestines 30g.
Five, vegetarian dishes:
80g of lotus root slices, 80g of lettuce, 50g of wax gourd, 50g of Lentinus edodes, 50g of dried bean curd, 80g of cabbage, 50g of cauliflower and 80g of cabbage head.
Six, the bottom material production:
Heat the butter in the pot to 70% heat, add Pixian watercress, Ciba pepper and ginger, stir-fry until fragrant, and then add other ingredients and stir-fry for 2 hours to serve as the base material.
Seven, the production of soup:
Heat the old oil in the pot to 70% heat, add dried pepper, pepper and seasoning, stir-fry until fragrant, and add white soup, fermented grains and chicken essence to boil.
★ The second type:
I. Ingredients: (According to your own hobbies, you can increase or decrease the types and dosage of raw materials)
Meat dishes: 50 grams of rabbit loin, 50 grams of hairy belly, 50 grams of eel, 50 grams of pig throat, 50 grams of lunch meat and 30 grams of duck intestines.
Vegetarian dishes: 80g of lotus root slices, 80g of lettuce, 50g of wax gourd, 50g of mushrooms, 50g of dried bean curd, 80g of Chinese cabbage, 50g of cauliflower and 80g of green vegetable head.
Second, seasoning:
250g butter, vegetable oil 100g, Pixian bean curd 150g, Yongchuan lobster sauce 50g, rock sugar 10g, Chinese prickly ash 5g, Chinese prickly ash 2g, dried Chili 30g, fermented glutinous rice juice 20g, Shaoxing wine 20g, ginger rice 10g, etc.
Third, the production process:
1, making brine. Put the wok on the fire, cook the vegetable oil until it is half cooked, stir-fry the Pixian watercress office (first fine), quickly add the ginger rice and pepper, and immediately add the fresh soup. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.
2. serve as the main ingredient. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Wear the vegetables into a string of about 30 to 40 grams with washed bamboo sticks.
3. Thermal system. Put the brine pan on the fire to keep it boiling. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat of different dishes.
4. eat. Put the cooked vegetables in one dish, add Chili noodles and fried salt, and dip them in Chili and salt according to your own taste. Whether you dip it or not depends more or less on you.
Four, easy problems and solutions:
The scalded finished product is not ripe. The main ingredients for mala Tang should be easy to cook. Can't use chicken wings, chicken feet, duck feet, beef and other raw materials that are not easy to cook. The cooking time of eel, hairtail and other dishes is also longer. Don't shake too much and too fast when cooking these ingredients. If you master the cooking time, there will be no problem of being unfamiliar.
★ The third type:
First, according to the proportion of 5 kg of bone soup:
1, 300g Pixian watercress (which is the main raw material) produced in Sichuan, and 250g rapeseed oil;
2. Dry red pepper 150g (cut into small pieces of about 2cm); 50 grams of pepper;
3. 3 tablespoons of sugar; Dried ginger (sliced) 1 50g, garlic cloves1cloves; 250g onion (two and a half inches); A bag of 150g octagonal (kaempferia galanga, etc.) sold in the grocery store. ); Appropriate amount of salt (see the salinity of the watercress you bought, because the watercress produced by some manufacturers is too salty); A spoonful of chicken essence.
Second, cooking time is very important:
1. Put oil in the hot pot. When the oil is ripe, skip the oil (that is, turn off the fire) and pick up the dried peppers and peppers for later use.
2. Stir-fry sugar slowly in the oil pan. When the sugar melts and bubbles, turn on a small fire as appropriate, and pay attention to when the melted sugar begins to float on the oil. At this time, the sugar bubble is golden yellow. If it turns dark red or black, it will explode. Immediately stir-fry ginger, onion, garlic and aniseed, and then stir-fry Pixian watercress.
3. Open a big fire, add bone soup, add salt (based on the salinity of the soup, which is slightly heavier than the usual cooking) and chicken essence. After the soup is boiled, add the oiled dried Chili and Zanthoxylum bungeanum and simmer for 10 minute.
According to this ratio, you can stir-fry more seasoning, and every time the taste is not enough, you can add ingredients to the soup (you can also add some dried Chili segments and unpolished new Chili granules directly if you like spicy food).
Third, matters needing attention:
1, only use a small fire when frying sugar. Sugar must be fried until it melts and soaked in the oil surface (it will be golden brown, so it can't be used again after frying, and the soup will be bitter). Only in this way can the soup be red and bright, and there is no sweetness in the soup.
2, watercress must use "Yucheng brand" Pixian watercress is genuine, and many other products are unqualified or have a bad taste.
3. It is best to use rapeseed crude oil (that is, non-refined oil), and the color and fragrance of the base material are better than refined oil such as salad oil.
Generally, you don't need butter for mala Tang or fish pot soup. If it is used as the bottom material of hot pot, it can be replaced by 200 grams of butter and 0/00 grams of rapeseed oil/kloc (the vegetable oil is cooked first and then the butter is added, and the other processes remain unchanged).
Fourth, mala Tang formula:
There are a lot of bones and broth (soup can be added at any time). The following are the soup ingredients for 10 (pot):
1.800g Pixian watercress fried in oil.
Pixian watercress is brewed with broad beans, peppers and salt, and it is a local specialty of Pixian County in Chengdu. Its color is bright, moist and spicy. Pixian watercress is the most important seasoning of red soup hot pot. When used in soup brine, it can increase umami flavor and fragrance, and make the soup warm, spicy, thick and bright.
2. Stir-fry 200 grams of lobster sauce.
Douchi is brewed with soybeans, salt and spices, with mellow smell, yellow and black color, smooth oil, soft and loose seeds and fresh and sweet taste. Chongqing Yongchuan Douchi tastes good. When used in soup brine, douchi can increase the salty and mellow taste.
3. Dried Chili1000g
Dried Chili peppers are pungent and warm, can dispel cold and strengthen the stomach, and have bright red color and strong spicy taste. There are many kinds of dried peppers, including big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao, millet peppers and so on. Adding dried pepper to the bottom of hot pot soup can remove fishy smell, relieve boredom, inhibit odor, and increase spicy taste and color.
4. Zanthoxylum bungeanum150g
Zanthoxylum bungeanum is pungent, warm and numb, and can warm the middle warmer, dispel cold, remove dampness and relieve pain. Shaanxi Zanthoxylum bungeanum, Sichuan Mao Wen Zanthoxylum bungeanum and Qingxi Zanthoxylum bungeanum are the best varieties. Zanthoxylum bungeanum is an important seasoning for hot pot. When used in soup, it can inhibit fishy smell, remove peculiar smell and enhance umami taste.
5. 10 Ginger
Ginger is pungent and wet. It contains the volatile oil gingerol. It has a special spicy taste. When ginger is used in red soup and clear soup brine, it can effectively remove fishy smell and inhibit odor. It can enhance fragrance and taste.
6.2 garlic heads
Garlic is spicy and fragrant. Contains volatile oil and disulfide. Garlic is mainly used for flavoring, enhancing fragrance, inhibiting fishy smell and removing peculiar smell.
7.500g malt syrup
The wine is made of glutinous rice, the rice grains are soft but not rotten, and the wine juice is mellow, sweet and delicious, thick but not miscellaneous, thick but not sticky. Adding fermented grains to the bottom material of hot pot soup brine can increase freshness, inhibit fishy smell and make soup brine sweet again.
8. Appropriate amount of salt
The scientific name of salt is sodium chloride, which is a small crystalline particle with salty taste. It can detoxify, cool blood, moisten dryness and stop oxygen. Salt plays a role in determining taste, seasoning, refreshing, relieving boredom and removing fishy smell in hot pot.
9. Appropriate amount of rock sugar
Crystal sugar is a replica of sucrose, which is sweet in taste and flat in nature. It is used for crystallization, benefiting qi, moistening dryness and clearing heat. When boiling hot pot soup brine, add rock sugar grams to make the soup mellow and sweet, which can relieve spicy stimulation.
10. Cooking wine 100g
Cooking wine is made of glutinous rice as the main raw material, which has a soft taste and a special aroma. The main functions of cooking wine in hot pot soup are to enhance fragrance, color, fishy smell and odor.
1 1. Proper amount of monosodium glutamate
MSG is extracted from protein-containing substances such as soybean, wheat and kelp, and it tastes delicious. It can help the chafing dish to be fresh and fragrant.
12. Appropriate amount of chicken essence
Chicken essence is a powerful fresh-keeping product that has been widely used in recent years. It is refined from eggs and sodium bran. The umami flavor of chicken essence comes from amino acids decomposed by protein.
The role of chicken essence is to enhance the umami flavor and taste.
13. Pepper100g
Pepper belongs to temperate zone with pungent taste and rich aroma, which has the effects of warming the middle warmer, dispelling cold, invigorating the stomach and regulating qi. Used to remove fishy smell, inhibit odor, enhance fragrance and taste of broth hotpot.