How to fry the bottom material of hot pot? There are many ways. This paper mainly introduces two kinds of frying methods of spicy seasoning, one is complex and the other is simple.
Method one
raw material
Vegetable oil 500 g butter 300 g Pixian watercress 300 g dried pepper 350 g ginger 20 g garlic 40 g scallion 60 g rock sugar 30 g mashed juice 100 g star anise 20 g ternate 10 g cinnamon 10 g fennel 10 g tsaoko 5 g Lithospermum 5 g fragrant leaves 2 g vanilla 2 g clove 60.
prepare
1, cooking vegetable oil first; Cut the butter into small pieces; Pixian watercress is finely cut; Boil dried chilies in a boiling water pot for about 2 minutes, then take them out and chop them to get Ciba chilies. Ginger is broken; Garlic peeled into petals; Green onions; The 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, stir-fry the wok, add vegetable oil to heat it, add butter to boil, add ginger, garlic cloves and shallots to saute until fragrant, then add Pixian watercress and Zanba pepper, stir-fry slowly with low fire until the watercress is dry, the aroma is overflowing and the peppers are slightly white, and then pick out the shallots from the wok.
3. Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, Amomum tsaoko, Lithospermum, cinnamon, vanilla, clove, etc. Continue to stir fry on low heat for about 15 ~ 20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and cook slowly on low heat until the water in mash juice completely evaporates. At this time, take the pot away from the fire, and then.
Method 2
1. When frying chafing dish, dry raw materials with less water content should be treated first, such as various spices, dried peppers, dried prickly ash, etc. The method is as follows: grinding spices into coarse powder, soaking in high-alcohol liquor for wet fermentation; Dried peppers should be soaked in warm water to swell, while dried peppers should be boiled in boiling water to make Bazin peppers. The purpose of this is to prevent the raw materials from being fried in the oil pan.
2. After Bazin pepper and watercress are put into the oil pan, they should be fried with low fire and low oil temperature for a long time, so that the spicy taste, the red pigment of pepper and the mellow fragrance of watercress can be fully separated out.
3. Spices and peppers should be put into the pot at last, and the frying time should not be too long, mainly soaking in hot oil.
After reading the above, you should know how to stir-fry the bottom material of hot pot. It is particularly important to note that the fried hot pot should be placed for a few days before use, in order to make all kinds of aroma substances fully melt into the oil and taste more. When you have time or only two people eat hot pot, you can try to fry the bottom of the hot pot yourself. It is both economical and healthy.