1. Put 3-4 pairs of vegetable oil in a hot pot and heat it over medium heat. Pour in half a sugar. When the sugar changes color, mix it in (sound "miserable", which means to stir quickly) to make it sauce red. Turn down the heat.
2. Cut the dried sea pepper (that is, dried pepper, hehe) into two pieces, some pepper, 2-3 pieces of butter, some ginger and garlic (you can put more, just cook it), put it in the pot, and slowly heat it on low heat until the seasoning in the pot turns dark red (be sure to lower the fire, the sea pepper and pepper are too big and easy to paste, and it will not look good when cooked).
3. Add half a catty of Pixian watercress and add water to simmer the soup. At the same time, grind some pepper (don't grind it into powder, just remove the residue-my aunt said), add it to the water and turn off the fire for 2-3 minutes.
4. The key part is coming-onion 1 kg, half a catty of fermented wine is slowly boiled into the bottom of the pot, and you can also add some rock sugar (sweet to eat).
Description: White sugar mainly enhances color, while rock sugar enhances taste. The third step, if you change the water into boiled bone soup (the kind with white bone marrow in the middle) or chicken soup, it will be better!
Although there are many kinds of Sichuan-style hot pot, there are only two categories: one is white soup hot pot and the other is red soup fire.
Marijuana Of course, the most Sichuan-style feature is red soup hot pot.
The typical representative of red soup hotpot is "beef omasum hotpot". "Maodu Hotpot" originated in the mountain city of Chongqing, and it is a kind of red soup hotpot.
Today, many varieties of red soup hotpot are derived from it.
Authentic Chongqing "beef omasum hotpot" uses butter in the production process. It is mainly flavored by butter and made by tradition.
France hardly adds other spices? Except pepper. This hot pot is characterized by its strong flavor and outstanding spicy taste.
The soup is bright red and slightly thick.
However, since this "hairy belly hot pot" was introduced to Chengdu, it has been a great success in order to adapt to the tastes of local consumers.
Colleagues in the metropolitan area have made some improvements to it one after another, and finally formed a red soup hot pot with Chengdu flavor. Chengdu land
The red soup hot pot in this area is mainly vegetable oil, supplemented by appropriate amount of butter, and various spices are added. You can say that.
Hot pot in metropolis relies on the compound fragrance produced by mixing butter and spices to enhance fragrance. In addition, Chengdu hot pot is also appropriately reduced.
Reduce the spicy and pungent taste in the traditional beef omasum hotpot, and make it spicy but not dry, delicious but not greasy.
Red is bright but not heavy. This paper introduces the red soup hot pot in Chengdu.
The key to making red soup hot pot lies in the frying of hot pot bottom material. When frying the bottom material of hot pot, we should not only master all kinds of raw materials.
The amount and proportion of materials, but also to master the correct frying method. Although every hot pot restaurant is selected when frying hot pot bottom materials,
The raw materials and methods used are different, but the basic raw materials and methods are the same.
Below, according to my own experience, the author makes a detailed introduction to the frying method of Chengdu red soup hot pot bottom material, and
By the way, this paper introduces the production of hot pot soup and some related problems, hoping to help chefs engaged in hot pot production everywhere
Help!
1. Stir-fry the chafing dish bottom material (based on 5 portions of chafing dish bottom material)
Ingredients: vegetable oil 2500g butter 1500g Pixian watercress 1500g dried pepper 250g ginger 1.
00 grams of garlic 200 grams of onion 300 grams of rock sugar 150 grams of mash 500 grams of star anise 100 grams of three.
Nai 50g cinnamon 50g fennel 50g Amomum tsaoko 25g Lithospermum 25g fragrant leaves 10g vanilla 10g male.
5 grams of cloves
Method:
1? Refine vegetable oil first; Cut the butter into small pieces; Pixian watercress is finely cut; Boil the dried chillies in a boiling water pot for about 2 minutes, and then take them out.
Stranded into velvet, it becomes Chili; Ginger is broken; Garlic peeled into petals; Green onions; The rock sugar is broken; Illicium verum,
Crus rhizoma Dioscoreae Septemlobae and cortex Cinnamomi into small pieces; The grass fruit is broken.
2? Put a wok on medium fire, heat it with vegetable oil, add butter, add ginger, garlic cloves and shallots and stir-fry until fragrant.
Then add Pixian watercress and Ciba pepper and stir-fry slowly for about 1 ~ 1? 5 hours, until watercress is dried by steam.
When the aroma is overflowing and the peppers are slightly white, pick out the onions in the pot and don't use them.
3? Immediately add star anise, Rhizoma Kaempferiae, Cortex Cinnamomi Japonici, Fructus Foeniculi, Fructus Tsaoko, Radix Arnebiae, Geranium geranium, vanilla and Flos Caryophylli, and continue to use.
Stir-fry over low heat for about 15 ~ 20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mashed juice and simmer slowly.
After the water in the fermented glutinous rice juice is completely evaporated, the bottom of the pot is separated from the fire mouth, and the pot cover is covered. After the raw materials in the pot are cooled, the hot pot bottom material is obtained.
Second, the preparation of hot pot soup
Materials: pig bonzi bone 1500g beef bonzi bone 1500g chicken claw bone 500g ginger 50g.
Onion 150g cooking wine 100g chicken essence 150g monosodium glutamate 75g fried chafing dish bottom material? All dried peppers
750 grams of pepper and 75 grams of vegetable oil.
Method:
1? Cleaning pig bonzi bone and cattle bonzi bone, and crushing; Wash the chicken claw bones; Ginger is broken; The onion is knotted.
2? Firstly, pig bonzi bone, ox bonzi bone and chicken claw bone are put into a boiling water pot, blanched with clear water, fished out, put into a clear water pot, and added.
Add ginger, onion, cooking wine, boil with strong fire, then boil with low fire until the soup is milky white, and remove the residue to get fresh.
Soup.
3? Divide the chafing dish bottom material into 5 parts, put them into 5 chafing dishes respectively, and then add fresh soup into the pots respectively. each
Mix about 2500 grams of soup into a hot pot, then add chicken essence and monosodium glutamate, and add dried pepper and pepper to the wok.
Stir-fry in oil, and then sprinkle with 5 hot pots? Sprinkle 150g dried pepper and 25g pepper on each hot pot. At this time,
You can put the hot pot on the table and cook it for a few minutes before you can start to rinse all kinds of raw materials.
Third, some related problems in operation
1? In the process of frying the bottom of hot pot, you must use a small fire, so as to avoid the raw materials from being fried, and the other is
Make the fragrance and pigment inside 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 is mainly used to add hot pot bottom material to enhance flavor, and Ciba pepper is mainly used to enhance color, however.
Both of them should be slowly fried to dry the steam, so that their taste and pigment can be fully dissolved in the oil.
4? Adding rock sugar to the bottom material of hot pot can play the role of "brightening" the soup. And mash is added to promote
Make the spicy taste in watercress and pepper and the fragrance in spices fully seep out and dissolve into oil. In addition, adding mash can also be eaten.
Blend the taste and remove the bitterness in some spices.
5? Adding spices to the bottom of hot pot is undoubtedly to enhance fragrance? Arnebia euchroma 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, so that they are added.
Commonly used spices such as star anise, kaempferia kaempferia, cinnamon and fennel are the main ingredients, supplemented by a small amount of other spices. Please note that, generally,
The spices added in the chafing dish bottom material are less than those added in the prepared brine.
6? When preparing hot pot soup, if the taste requirement is not too spicy, then the dried Chili inside does not need to be eaten directly.
Stir-fry the wok with oil, but first put it in the boiling water pot and then blanch it with clear water? To reduce its spicy taste, and then take it out and sprinkle it in the hot pot.
7? There are some differences between large batch frying and small batch frying of hot pot bottom materials. Small batch fried
Generally, spices should be ground into powder to reduce their dosage and shorten the frying time of spices appropriately.
8? After the bottom material of hot pot is fried, there is a layer of oil floating on the surface. We can use part of this oil as the old one.
Oil should be used as "mother oil" in the next frying, because it can make the aroma of hot pot bottom material more rich and mellow.