Pepper, Zanthoxylum bungeanum, capsicum, fennel, star anise, licorice, cinnamon, clove, nutmeg, cardamom peel, Amomum villosum, dried tangerine peel, Flos Magnoliae, Cumin, dill, Radix Angelicae Dahuricae, Kaempferia Kaempferia, sage, thyme, Amomum tsao-ko, fragrant fruit, galangal, etc. First, the small pot frying formula

Composition:

3 kg of butter, 2 kg of salad oil, 50 g of Pixian watercress 1 kg of liquor, 20 g of fermented grains, 20 g of Ziba sea pepper 1, 5 g of ginger 1 two garlic 1 two peppers 1.5 g of two douchi 15 g of Yibin.

Flavor formula:

White buckle 5g Amomum tsaoko 5g Kaempferia Kaempferia 3-5g Clove 3g-5g Amomum villosum 5g Fructus Foeniculi 5g Cinnamomum cassia 5g Glycyrrhiza 5g Branches 5g Cutting grass 5g Laokou 5g Gan Song 5g Pericarpium Citri Tangerinae 5g Pork 5-8g Illicium verum 5g Fragrant Leaves 5g Fennel 8g Vanilla 5g.

Before frying, cut the spices into 2-inch knots and soak them in warm water for about 20 minutes until the peppers bubble.

Prepare 2 woks, and put 9 samples (watercress, onion, ginger, fermented grains, garlic 25g, broken rice, water celery, and fermented soybean) into one wok and mix well.

In another pot, add 3kg butter to boil, then add salad oil and heat to 70-80%. Spoon the oil onto the evenly stirred watercress, and stir while pouring the oil to prevent the watercress from coking. Then put the watercress on the fire and cook it on medium heat for about 10 minutes. When watercress is quick-drying and moist, stir-fry over high fire, and cook over low fire when oil boils. Add the soaked spices until the moisture of each raw material is basically dry, and continue to stir-fry until the raw materials are soaked for 9 minutes, and stir-fry for 5- 10 minutes.

Diaotang

As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick", so we must pay attention to the collocation of raw materials to ensure the delicious soup.

It is characterized by milky white, positive taste and thick consistency.

An old hen, an old duck, a pig bone 1.5 kg crucian carp 4 kg.

(Carassius auratus soup must be wrapped in gauze)

Hanging soup technology

1 Soak the raw materials in cold water 1 hour, so that the nutritional components in the raw materials are in doubt and the soup is delicious. 3 Add ginger and onion cooking wine and pepper granules when hanging soup. 4 Fill it with water at one time. If the water is boiling, just add boiling water and rush into the soup pot. It is forbidden to add cold water to the soup pot. 5 often make bubbles.

across the way

It is generally recommended to use a 4:6 pot, that is, 4 minutes of clear soup and 6 minutes of oil.

Ingredients: ginger 50g garlic 50g salt 15g monosodium glutamate 50g chicken essence 50g pepper 5g rice wine 75g sugar 15g mash 10g dry pepper 40g pepper 25g old oil 5kg fresh soup 3kg.

Remember: adjust the taste first, then put the color masterbatch. Zanthoxylum bungeanum and dried capsicum are put with old oil and color masterbatch before they are put.

Broth pot bottom

Formula: chicken essence 30g monosodium glutamate 20g salt 10g pepper 10g jujube 10g medlar 5g garlic 10g ginger slices (peeled) 5g chicken oil 50g tomato 4g delicacies 20g broth 4kg lard 10g.

Mountain delicacies (Haemophilus ovis, Bovine Bacillus, Pleurotus ostreatus, etc. )

Chop 20 grams of Angelica sinensis and 20 grams of Codonopsis pilosula into granules and put them in the bottom of the white soup pot.

Old oil recovery

After the guests have finished eating, it is forbidden to put any garbage such as saucers and cigarette butts at the bottom of the pot to ensure the hygiene of the soup. It is forbidden to eat anything containing pigments and flavors. Make sure the bottom of the pot is clean. Pour the oil into a clean bucket.

After an hour of natural precipitation, gently remove the oil from your face and put it on the stove to boil.

Washing oil

When the oil turns black due to long-term use or improper treatment, add water with the ratio of 1:2, and boil for about 10 minute for precipitation 1 hour, then gently take out the oil on your face and boil it. If the color is still black, continue to wash it once or twice.

Solutions for mixed soup:

1 Reason: 1 Oil contains too much water; 2 improper ratio of soup to oil; 3 improper consumption by guests causes mixed soup.

Solution: Knock out most of the oil in the pot and replace it with old and new oil in the kitchen.

Hot pot seasoning and soup requirements:

1 Not spicy enough: stir-fry Chili in old oil. 2 Too spicy: Add sugar and mash, and stir with old oil. 3 Not spicy enough: Add fried Zanba pepper and old oil. Pay attention to stir-frying pepper (salad oil 10 kg, pepper 5 kg, fennel soaked in proper amount,

Too spicy: take some old oil out of the pot, add some clear soup and then add appropriate amount of mash and sugar.

5 salt is not enough. Dissolve the salt in the broth and add it to the bottom pot.

Too salty: add a slice of lotus root and a slice of potato, or add a proper amount of clear soup to solve it. Lotus root and potato have the function of reducing salt. )

In order to ensure the reckless behavior of the guests, pouring a lot of dishes into the pot will affect the quality of the bottom of the pot. Please keep the bottom of the pot 8 minutes full.

Hot pot taboo:

Some people say that you can eat hot pot as long as there is more soup, and everything you eat can be scalded. It's actually wrong. It is still taboo to keep the hot pot characteristics all the time.

1 Avoid using deteriorated raw materials; 2 Avoid using vegetable raw materials with excessive chlorophyll content; 3 avoid using raw materials with excessive alkali content when preparing hair; 4 avoid using raw materials with too many meridians and too thick fibrous tissue; 5 avoid adding soy sauce to the soup brine; 6 avoid mixing soup; 7 avoid excessive fire control; Avoid putting too much raw materials into the soup pot at one time.

Preparation of Red Soup Hot Pot Soup

Although there are many kinds of Sichuan-style hot pot, there are only two kinds: one is white soup hot pot and the other is red soup hot pot. Of course, the most Sichuan-style feature is red soup hot pot.

The typical representative of red soup hot pot is Chongqing's "hairy belly hot pot". Authentic Chongqing "beef omasum hotpot" uses butter in the production process. The flavor is mainly enhanced by butter, and the traditional method adds almost no other spices, except pepper. This hot pot is characterized by its heavy taste, especially spicy taste and slightly thick soup.

However, since this "hairy belly hot pot" was introduced to Chengdu, colleagues in Chengdu have made some improvements to it in order to meet the tastes of local consumers, and finally formed a Chengdu-style red soup hot pot. The red soup hot pot in Chengdu is mainly vegetable oil, supplemented by appropriate amount of butter, and various spices are added. It can be said that the hot pot in Chengdu relies on the compound flavor produced by the mixture of butter and spices to enhance the flavor. In addition, Chengdu Hot Pot also appropriately reduced the spicy and pungent taste in the traditional hairy belly hot pot, and achieved moderate spicy but not dry, fresh and fragrant but not greasy, and the soup was bright red but not thick. The following is 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 hot pot bottom material, we should not only master the dosage and proportion of various raw materials, but also master the correct frying method. Although there are some differences in the raw materials and methods used in frying hot pot bottom materials in various hot pot restaurants, the basic raw materials and methods are still the same.

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 100g garlic 200g onion 300g rock sugar 150g fermented grains juice 500g star anise 100g cinnamon 50g fennel 50g tsaoko 20g.

Method:

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, heat it with vegetable oil, add butter to boil, add ginger, garlic cloves and onion to stir fry until fragrant, then add Pixian watercress and Ciba pepper, and stir fry slowly for about 1 ~ 1? 5 hours, until the watercress is dried by water, the aroma is overflowing, the pepper is slightly white, and the onion knot in the pot is not used.

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.

Second, the preparation of hot pot soup

Ingredients: pork bonzi bone 1500 g beef bonzi bone 1500 g chicken claw bone 500 g ginger 50 g onion 150 g cooking wine 100 g chicken essence 150 g monosodium glutamate 75 g fried hot pot bottom material? 750g of all dried peppers, 75g of prickly ash, and proper amount of vegetable oil.

Method:

1, pig bonzi bone and bovine bonzi bone are washed and crushed; Wash the chicken claw bones; Ginger is broken; The onion is knotted.

2. First, blanch pig bones, ox bones and chicken feet bones in a boiling water pot, take them out and put them in a clear water pot, add ginger, onion and cooking wine, boil them with strong fire, then simmer them with low fire until the soup is milky white, and remove residues to get fresh soup.

3. Divide the chafing dish bottom material into 5 parts and put them into 5 chafing dishes respectively.

Characteristics of Bashan Weizhuang Hotpot

First, the soup is red and bright, exquisite and mellow, with a long aftertaste, and it is not muddy for a long time.

Second, the chafing dish bottom material adopts "three unifications" (procurement/production/distribution), especially the traditional process and unique formula are used in production, and scientific means are used for testing to ensure the first-class quality of chafing dish bottom material.

Third, the production of hot pot dishes and soups is separated from stores, reducing the kitchen area and expanding the business area.

Four, cashier, warehousing, management, material distribution and business diagnosis and analysis should be computerized to control and reduce operating costs.

Five, Chongqing real estate authentic raw and auxiliary materials and highly nourishing, healthy, delicious, pollution-free distribution of wild mushrooms.

Characteristic bottom material

Mother pot of fresh mushrooms: "fresh, thick and smooth nutrition", with natural old man's head, boletus and Agrocybe aegerita.

All kinds of wild mushrooms are cooked with slow fire.

The mother pot bottom of fresh mushrooms is the new pot bottom of Bashan Weizhuang hot pot. The soup is made of professional broth slow stew technology, supplemented by various nourishing and health-care wild mushrooms. The soup is pure in color and mellow in taste. It has many functions, such as strengthening the body, eliminating diseases, refreshing the mind, regulating qi and nourishing the face, enhancing resistance and so on. It is deeply loved by the new generation of hot pot people.

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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 hot pot bottom material? 750g of all dried peppers, 75g of prickly ash, and proper amount 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? First, blanch pig bones, ox bones and chicken feet bones in a boiling water pot, then take them out and put them in a clear water pot, add ginger, onion and cooking wine, then cook them 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. Mix about 2500 grams of soup into each hot pot, then add chicken essence and monosodium glutamate, add dried Chili and pepper into the wok, stir-fry with vegetable oil, and then sprinkle them into five hot pots respectively? Sprinkle150g of dried pepper and 25g of pepper on each hot pot. At this time, the hot pot can be served, and all kinds of raw materials can be blanched after cooking for a few minutes.

Third, some related problems in operation

1? In the process of frying the bottom material of hot pot, we must use a small fire, which can not only avoid the raw materials from being fried, but also allow the fragrance and pigment inside the raw materials to fully ooze.

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 added to the bottom material of hot pot is mainly used for flavor enhancement, and Ciba pepper is mainly used for color enhancement. But both of them should be fried slowly to make their flavor and pigment fully dissolve in the oil.

4? Adding rock sugar to the bottom material of hot pot can play the role of "brightening" 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 reconciling various flavors and removing the bitterness of some spices.

5? Adding spices to the bottom of hot pot is undoubtedly to enhance fragrance? Lithospermum 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, mainly common spices such as star anise, kaempferia kaempferia, cinnamon and fennel, with a small amount of other spices added as auxiliary. Note that in general, the spices added in the chafing dish bottom material are less than those added in the brine preparation.

6? When preparing hot pot soup, if the taste is not too spicy, then the dried peppers inside don't need to be fried directly, but cooked in a boiling pot first? 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. When frying in small batches, it is generally necessary to grind spices 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 layer of oil as the old oil for the next frying as the "mother oil", because this will make the flavor of the hot pot bottom material more rich and mellow.