First, the bottom material is fried.
Ingredients: 500 grams of vegetable oil, 300 grams of butter, 300 grams of Pixian watercress, 50 grams of dried Chili, 20 grams of ginger, 40 grams of garlic, 75 grams of onion, 30 grams of rock sugar, 0/00 grams of star anise/kloc, and 20 grams of three.
Nai 10g Cinnamomum cassia 10g Fennel 10g Amomum tsaoko 5g Lithospermum 5g Geranium 2g Vanilla 2g Male.
Clove 1g
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 300g cattle bonzi bone 300g chicken claw bone150g ginger15g.
30 grams of onion, 30 grams of cooking wine, 50 grams of chicken essence, 25 grams of monosodium glutamate, stir-fried hot pot bottom material? All dried peppers
250 grams of pepper, 25 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 and cooking wine, bring to a boil with high fire, and cook with low fire until the soup is milky white, and remove the residue to get fresh soup.
3. Put the chafing dish bottom material into the chafing dish, then put the fresh soup into the chafing dish and add about 2500g of soup material, then add chicken essence and monosodium glutamate, add vegetable oil into the wok and fry until cooked, and then sprinkle dried peppers and prickly ash into each chafing dish to serve the chafing dish. After boiling for a few minutes, you can blanch all kinds of raw materials.
Four, some related problems in the 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. The news is reproduced from www.bphmhg.com, Hong Men, Chongqing Eight Schools.