I. Perfume Formula (Proportion)

Fragrant leaves 1? Cinnamon 1? Octagonal 1? Fennel 1? White buckle 0.5? Licorice 0.3? Tsaoko 0.3

(Note: Fennel does not need to be crushed; The rest of the spices are crushed to the size of soybeans)

Second, ingredients

3 kg pepper (Hebei new generation pepper)? 7 kg of refined butter? 3 Jin of salad oil? Pixian watercress 4 beams? Liquor 3 Liang? Jiang Sanliang? Garlic 4 Liang? A handful of pepper? Tedou mother and son 2 beams?

Third, auxiliary materials.

Do you have a small number of mash tanks? A small amount of rock sugar? Hot pot chicken essence 120g liquor? Four slices of ginger? A little salt? 3 Jin Tang

5 Jin of red oil? Chili jokes 10? A little pepper

Fourth, the frying method of the base material

1. Cut the dried pepper into cold water sections, put it in a pot, and boil it in boiling water (2 minutes) → mash it into Ciba pepper (the size of broad beans) → mash the water and dry it for later use; (used for frying base)

2. Cut the dried pepper into cold water sections, put it in a pot, put it in boiling water for 20 minutes, then mash it into Zanba pepper (the size of broad bean), mash it and dry it for later use; (for oil production)

3. Mix 7 kg of butter and 3 kg of salad oil, put them into the pot for refining without bubbles → Turn off the fire → Add 4 kg of Pixian watercress and 3 kg of Ciba pepper → Keep stirring all the time to prevent pot paste → Add garlic (4 kg) → Add bean food when the pepper turns dark red → Add pepper (a little) → Beat out the excess oil (which can be used for oil extraction).

Five, red oil extraction (oil) method (the purpose is to add flavor to the oil)

Cut the dried chillies into cold water sections, put them in a pot, blanch them with boiling water for 20 minutes, and mash them into Bazin chillies (the size of broad beans) → mash them in water and dry them.

Mix 7 kg of butter and 3 kg of salad oil, put them in the pot for refining without bubbles (smoking) → Turn off the fire → When the oil temperature drops to about 80 degrees → Add green onions (3 strips) and ginger slices (3 pieces) to taste, and when they are golden yellow → Take them out → Add 2 kg of Zanzibei pepper → Stir all the time to prevent the pot from being burnt → Add garlic (2 kg).

Casserole is a ceramic product made of raw materials that are not easy to transfer heat, such as seasonable, feldspar and clay. High temperature firing has the characteristics of ventilation, adsorption, uniform heat transfer and slow heat dissipation. The recipes that rely on casserole include casserole chicken, casserole tofu, casserole fish head, casserole wonton chicken and so on. And it is especially suitable for stewing meat, making soup and frying traditional Chinese medicine. Casserole stew has a special flavor, and casserole decoction does not change the original flavor, so casserole is a daily consumer product that consumers like.

Traditional casserole is a ceramic product made of raw materials that are not easy to transfer heat, such as seasonable, feldspar and clay. Fired at high temperature, it has the characteristics of air permeability, adsorption, uniform heat transfer and slow heat dissipation.

Due to the problems of manufacturing technology and raw materials, the traditional casserole is not resistant to the change of temperature difference, easy to burst and cannot be dry-burned. Aiming at this problem of traditional casserole, in recent ten years, after research and improvement, spodumene was added into raw materials to make a high-temperature resistant casserole, which can withstand hundreds of degrees of high temperature without cracking while maintaining its original advantages, greatly improving the practicality of casserole.

The traditional casserole is a kind of pottery. The invention of Tao is an epoch-making symbol in the development history of human society and the greatest invention of human development. Legend has it that Emperor Yao invented the casserole, which has a history of thousands of years.

Archaeological findings show that as early as the Neolithic Age, people began to use sand-filled pottery (similar to the current casserole). Sand-mixed pottery is a common kind of pottery in Neolithic Age, mainly red pottery and gray pottery. After the improvement of past dynasties, sand pottery has evolved into the casserole we use now.

Casseroles can transfer external heat energy to internal raw materials in a balanced and lasting way. A relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual infiltration lasts, the more delicious ingredients spill out, the fresher the taste of the soup, and the crisper the texture of the stew.

1. Fast heat transfer, slow heat dissipation and strong thermal insulation. Generally, the food in a casserole can keep close to boiling heat for 5 to 10 minutes.

2. The casserole can transfer the external heat energy to the internal raw materials in a balanced and lasting way. A relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food, and can release the taste of food to the greatest extent.

3. Suitable for slow fire.