How to stir-fry hot pot ingredients?

how to stir-fry chafing dish ingredients

materials: rapeseed oil (soybean oil or blended oil is used in the north), butter (not estimated in the north), watercress (preferably Pixian watercress), garlic, scallion, aniseed, vanilla, fragrant leaves, cinnamon bark, rhizoma Dioscoreae Septemlobae, Amomum tsao-ko, ginger, pepper, prickly ash, crystal sugar, fermented grains, etc.

Practice: First, cook the rapeseed oil, then pour the ginger, garlic and green onions into the pot, stir-fry the watercress, and stir-fry the watercress until the water is dry. Stir-fry it slowly with medium or low fire, and finally add spices such as pepper, pepper, aniseed, and rhizoma anemarrhenae, add a little water, and then add rock sugar and fermented grains to stir-fry. Finally, add a little water to boil, and after the aroma comes out, cool it to form the hot pot bottom material.

hot pot soup: pork bonzi bone (beef bonzi bone) is blanched with ginger and garlic, then simmered with medium fire until the soup turns milky white, and then monosodium glutamate and chicken essence are added to complete the soup preparation.

when eating hot pot, add a little oil to heat it, then pour in the bottom material of the hot pot, stir-fry the flavor, then add the soup material, and then boil it to serve.

how to stir-fry hot pot ingredients? What materials are needed?

The following materials are needed for frying chafing dish:

51 kg of butter and 13 kg of dried chili (choose the kind according to the spicy degree, cook in boiling water for 2 minutes, and beat two thirds of the cooked chili into Zanba sea pepper, 3 kg of fine pepper, 1 kg of sorghum wine, 2 kg of fermented grains, 3 kg of Pixian watercress and 3 beans and mothers.

1. Stir-fry:

1. First, put the butter in a large pot and melt it. When the heat is 71%, change it to medium heat. Put the green onions and onions in an oil pan and fry until the water is dry. Take it out.

2. Put the old ginger in the oil and saute until the water vapor is less, then add the watercress, bean mother and child, and sprout, and the spatula will keep shoveling, so as not to spoil the pot. Stir-fry the sea pepper until the water is dry, and change to a big fire. At this time, the spatula can't stop;

3. When the pot boils for 11 minutes, turn to medium heat, and add the remaining sea pepper to continue frying;

4. Stir-fry until the color of sea pepper begins to darken, add the mash and continue to stir-fry;

5. Stir-fry until the sea pepper turns over the sand, reduce the heat, pour sorghum wine, add pepper and continue to stir-fry for 5 minutes;

6. Take out the pot, cover it and simmer for 5-12 hours.

how to make spicy hot pot bottom material, how to make spicy hot pot bottom material is illustrated in detail.

First, stir-fry the hot pot bottom material (based on 5 pot bottom materials)

Raw materials: 2,511 grams of vegetable oil, 1,511 grams of butter, 1,511 grams of Pixian watercress, 251 grams of dried pepper, 1,111 grams of ginger and 211 grams of garlic.

Method:

1. Cook the vegetable oil first; Cut butter into small pieces; Pixian watercress chopped fine; Boil the dried chilies in a boiling water pot for about 2 minutes, then take out and mince them, that is, make the chilies. Ginger is broken; Peel garlic into petals; Green onions are tied; 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 saute until fragrant, then add Pixian watercress and Zanba pepper, and stir-fry slowly for about 1-1? 5 hours, until the watercress is parched with moisture, the aroma is overflowing and the pepper is slightly white, and the onion knot in the pot is not used.

3. Immediately add star anise, Rhizoma Kaempferiae, Cinnamomum cassia, fennel, Amomum tsaoko, Arnebia euchroma, fragrant leaves, herbs, cloves, etc., and continue to stir-fry for about 1.5-21 minutes with low fire. When the spice color in the pot becomes darker, add crystal sugar and fermented glutinous rice juice, and slowly cook with low fire until the water in the fermented glutinous rice juice completely evaporates. At this time, remove the pot end from the fire and cover it.

II. Preparation of hot pot soup

Raw materials: 1511g of pig bone, 1511g of beef bone, 511g of chicken claw bone, 51g of ginger, 151g of green onion, 111g of cooking wine, 151g of chicken essence, 75g of monosodium glutamate, 751g of dried pepper, 75g of pepper and a proper amount of vegetable oil;

Method:

1. Wash pig bonzi bone and cow bonzi bone and break them; Wash the chicken claw bones; Ginger is broken; Onions are knotted.

2. First, blanch pig bone, ox bone and chicken claw bone in a boiling water pot, take them out and put them in a clear water pot, add ginger, scallion 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. Divide the chafing dish ingredients into 5 portions on average, put them into 5 chafing dishes respectively, and then add fresh soup into the pots respectively. About 2511 grams of soup is mixed into each hot pot? Then, add chicken essence and monosodium glutamate, and put dried peppers and prickly ash into a wok, add vegetable oil and stir-fry until fragrant, and then sprinkle them into five hot pots respectively? Sprinkle 1.51 grams of dried pepper and 25 grams of pepper on each hot pot? At this time, the hot pot can be served on the table, and after boiling for a few minutes, all kinds of raw materials can be scalded

3. Precautions in operation

1. In the frying process of the hot pot bottom material, a small fire must be used, so that the raw materials can be avoided from being fried, and the fragrance and pigment inside the raw materials can be fully oozing.

2. In the frying process, you should turn it constantly with a spoon or spatula to make the raw materials evenly heated and avoid sticking to the pan.

3. Pixian watercress added to the chafing dish is mainly used for flavor enhancement, while Zanba pepper is mainly used for color enhancement. However, both of them should be slowly parched to dry water, so that their flavor and pigment can be fully dissolved in oil.

4. Adding rock sugar to the chafing dish can brighten the 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 harmonizing various flavors and removing the bitter taste of some spices.

5. adding spices to the bottom of hot pot is undoubtedly to enhance fragrance? Ci grass is added to increase the red color? However, the amount of spices should not be too large, otherwise it will produce bitter taste. At the same time, the types of spices added should not be too many, mainly adding common spices such as star anise, rhizoma kaempferiae, cinnamon and fennel, and adding a small amount of other spices to assist. Note that in general, the spices added in the chafing dish bottom material are less than those added in the preparation of brine.

6. When preparing hot pot soup, if the taste requirement is not too spicy, then the dried peppers in it don't need to be directly fried with oil, but are first boiled in a boiling water pot? To reduce its spicy taste? Then remove it and sprinkle it into the hot pot.

7. There are some differences between the large batch frying method and the small batch frying method. In small batch frying, it is generally necessary to pulverize the spices into powder, reduce their dosage, and at the same time shorten the frying time of spices appropriately.

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

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How to make a simple hot pot bottom at home

Speaking of the bottom of the pot, most of the mutton hot pot bottom only puts some items such as dried shrimps and dried mushrooms, and pays attention to some seafood. Compared with the hot pot materials that people eat now, the variety is too simple. Seasonings include sesame sauce, bean curd, Shaoxing wine, pickled leek flower, marinated shrimp oil, Chili oil, good soy sauce, etc. Ingredients include coriander powder, chopped green onion, water-soaked fine vermicelli, tofu, Chinese cabbage, sugar and garlic, etc. Chongqing Baiwei Pepper Hot Pot introduces you to the preparation and eating methods of two kinds of tonic hot pots.

ingredients: 111g of lotus seeds and butter, 751g of beef tripe, 211g of pig kidney and duck intestines, 5g of chicken gizzards and chicken wings, 211g of lettuce leaves and water-soaked mushrooms, 151g of water-soaked cabbage, water-soaked fungus and soybean sprouts, 31g of ginger, 25g of onion, 5g of monosodium glutamate, etc.

production method:

1. remove impurities from lotus seeds, soak them in warm water, remove the heart, wash and drain the water, wash the beef tripe, and slice them into 5 cm square pieces; Remove the waist and skin of pig kidney, and slice it into 2 mm thick slices; Knead duck intestines with alkali and vinegar repeatedly, remove mucus, wash and drain, and cut a knife in the middle (don't cut it off); Stems of water-soaked mushrooms and auricularia auricula are removed and changed into small pieces; Wash soybean sprouts and lettuce, and drain; Cut cabbage into strips. The above trays are packed and surrounded around the hot pot for use.

2. put the hot pot on fire, add fresh soup, butter, ginger (sliced), onion, garlic, pepper and pepper, remove the pepper after baking, then add lotus seeds and cook for 15 minutes, and adjust with monosodium glutamate, then you can eat all the ingredients.

characteristics: delicious, tender, crisp and soft, and has the effects of invigorating spleen, nourishing heart, tonifying kidney and strengthening stomach.

Precautions: Patients with surgical infection and dermatosis should eat less; People with dry stools should eat carefully.

ingredients: 211g of jujube, 2 sheep hearts, 511g of mutton, 111g of water-soaked magnolia slices and water-soaked mushrooms, 151g of wax gourd and pea seedlings, 51g of coriander and lard, 25g of ginger, 15g of onion, 11g of pepper and refined salt, 3g of pepper and mutton soup.

production method:

1. remove impurities and mildew from jujube, wash and drain, blanch sheep heart in boiling water pot, drain, and cut into 5 cm square pieces; The mutton is stripped of fascia and sliced; Water-soaked magnolia slices are cut into thin slices and drained; Water-soaked mushrooms are pedicled, and everything is half; Peel, pulp and slice wax gourd; Choose pea seedlings and coriander, wash and drain. The above ingredients are put on a plate and surrounded by hot pot for use.

2. put the pot on fire, add lard to heat it, add pepper to fry until fragrant, put lamb heart pieces, stir-fry for a few times, add mutton soup, ginger, onion, salt, pepper and jujube, boil for 1.5 minutes, skim off the floating foam, and put it in a hot pot to eat the ingredients.

features: tender and delicious, delicious soup, with the effects of nourishing the heart, calming the nerves and treating fright.

note: this hot pot should be eaten in winter; Patients with exogenous diseases, toothache and fever should not eat.

Heat the pot, pour in the appropriate amount of oil, add the sauce, red pepper, sesame pepper, onion and ginger, aniseed, pepper, salt, monosodium glutamate and chicken essence (these are enough for home use, and more seasonings are needed in the restaurant), stir-fry the aniseed, onion, ginger and pepper in turn, add the soup (preferably the soup stock), and then add other seasonings. After boiling, it can be served. The taste can be adjusted according to your own preferences. Also, if you want to add garlic, you'd better put it later. The chef says, "Raw onion and cooked garlic"!

I hope I can help you.

simple method of chafing dish bottom material

directly add some seasoning to the water.

the method of authentic Sichuan-style chafing dish bottom material

Sichuan chafing dish soup formula

The representative of Sichuan chafing dish is naturally Chongqing chafing dish, and its wonderful attraction lies in its taste, and its taste comes from the preparation of the original chafing dish soup, which determines the flavor of chafing dish and is also the most critical link in making chafing dish. The quality of the original soup is related to the success or failure of the hot pot. There are many kinds of hot pot in Chongqing, and the original soup is also different, but the most basic ones are red soup and clear soup. As long as the formulas and preparation methods of these two kinds of original soups are mastered and the matters needing attention are handled well, the superior original soups can be prepared.

to prepare the original soup, we must first find out what kind of seasoning is needed to prepare the original soup of Chongqing hot pot. The condiments used must be authentic and of high quality. Condiments that do not meet the requirements cannot be used to prepare the original soup. The main condiments used in Chongqing hot pot are: watercress (Pixian watercress is the top), fermented soybean, fermented glutinous rice juice, pepper, ginger, garlic, yuanhong watercress, dried pepper, refined salt, fermented glutinous rice, cooking wine, sesame oil, pepper, rock sugar and five spices.

Many condiments have different functions. Douban makes the original soup marinade red and bright, produces alcohol, spicy and salty taste, and increases the fragrance of marinade; Douchi increases the salty and fresh flavor of the original soup; The fermented glutinous rice juice is fresh and fishy, and the odor is removed, so that the original soup has a sweet taste; Zanthoxylum bungeanum is seasoned to enhance fragrance, and the fishy smell is suppressed to remove meat and smell; Ginger is seasoned and fresh, and the smell is removed; Garlic is seasoned to enhance fragrance, fishy smell is suppressed to remove odor, and sterilization is carried out; Yuanhong watercress makes the original soup red, enhances the taste, and makes the taste adhesive; Dried Chili peppers increase the spicy taste and flavor of the original soup; Refined salt can determine taste, enhance freshness, enhance fragrance and suppress odor; Monosodium glutamate enhances freshness and flavor; Cooking wine increases the aftertaste of the original soup and makes the taste mellow and strong; Sesame oil flavours, enhances fragrance and reduces fire; Pepper adds freshness and suppresses odor; Dry rock sugar to increase sweetness; Five spices to remove fishy smell, smell and color.

The condiments used in Chongqing hotpot soup can be divided into fat-soluble and water-soluble. Mastering this property is necessary to prepare the original soup.

The fat-soluble condiments are watercress, garlic, ginger, etc. To use these seasonings, you must first stir-fry them with oil, the amount of oil should exceed the seasoning, the firepower should not be too large, and the stir-fry time should be a little longer, so that the taste of the seasoning can be fully leached.

Water-soluble condiments include cooking wine, rock sugar, mash juice, refined salt, monosodium glutamate, etc., which must be added to the soup to taste.

in addition, in some volatile seasonings, such as pepper, pepper, cooking wine, etc., the heating time should not be too long, nor too short. If it is too long, it will volatilize excessively, and the taste will be weakened. If it is too short, the taste will not be enough. This will be described in detail later.

Some condiments in Chongqing hot pot must be processed by knife before use. For example, old ginger should be cut into "chopstick heads" or "nail slices" to facilitate the taste; Garlic should be patted loosely to improve the seasoning effect; It is better to cut the dried Chili with a length of 1 ~ 2 cm. It should be noted that ginger and garlic should not be minced, because it is easy to muddy soup and pot.

There are four kinds of cooking oil used in Chongqing hot pot: butter, lard vegetable oil and sesame oil. Butter can increase the flavor in the marinade, keep the temperature of the original soup and increase the color of the materials; Lard can not only increase the flavor of the original soup, but also weaken the fishy smell and peculiar smell of the materials; Vegetable oil is used for stir-frying raw materials and dipping flavor; Sesame oil is less used in soup and more used in flavored dishes. In addition, there are Chili oil, oyster sauce, mixed oil, chicken oil, etc., all of which are to increase the fragrance and flavor of hot pot.

here are some basic methods for preparing the original soup.

(1) Red soup is a typical Chongqing hotpot soup. This soup has a wide range of uses, and most varieties of Chongqing hot pot use this soup. Its characteristics are: rich taste, thick juice, spicy and palatable, fresh and sweet. There are many formulas and preparation methods of red soup, and these kinds have their own characteristics. Here are three well-known and recognized formulas and modulation methods for your choice.

Formula 1:

Clear soup 1511g butter 251g.

douban 151g douchi 111g

rock sugar 15g Chili festival 51g

Jiang Mo 51g pepper 11g

refined salt 15g cooking wine 31g

fermented glutinous rice juice 11g

Formula 2:

beef soup 1511g butter 21g

douban 125g douchi 45. 151g of juice

Formula 3:

Chicken soup 2111g of butter 251g