Sichuan maocai Technology Decryption
Making maocai is divided into four steps:
Step 1 Stir-fry the base material and red oil.
Take a stainless steel vat, pour 28.5 kg of butter and 5 kg of rapeseed oil, heat it with strong fire until the oil temperature reaches 150℃- 160℃, put the mixed seasoning into an oil pan, fry it with low fire until the seasoning turns golden, take out the seasoning, add 2.5 kg of white sugar, and stir-fry it slowly with low fire until the sugar is completely melted. Stir-fry with low fire for about 15 minutes until the watercress is crisp and fragrant, then add the spices, stir-fry with low fire for 20 minutes, sprinkle with 100 grams of Wang Shouyi thirteen spices, stir well, turn off the fire, let stand for 10 minutes, and then separate the red oil from the bottom material and store it separately.
The proportion of spices is 300g of star anise, 250g of Amomum tsaoko, Lithospermum and Gardenia, 200g of cinnamon, fennel, nutmeg, geranium, kaempferia kaempferia, dried citronella, 50g of clove and licorice, 50g of Cao Ling150g, 0/00g of Amomum villosum100g of galangal.
Mixed soup
Blanch 2.5 kg of pork bone and 1 chicken rack, put it in a stainless steel barrel, inject 20 kg of clean water, boil it with strong fire, change to medium fire until the soup becomes pale white, add 500 g of the base material fried in step 1, continue to cook with low fire for 20-25 minutes, filter out the residue in the soup, and then
Step 3: Prepare maocai water.
Pour 25 kilograms of water and 500 grams of salt into a large pot and boil. After the guests order, put the raw materials into maocai water and heat them until they are cooked. There are many kinds of ingredients that can be used for wool. Common meat ingredients include beef jerky, duck blood, semi-finished meatballs (including fish balls, beef balls and shrimp balls), ham sausage, chicken heart, chicken gizzard, soaked skin, wing tips,
Step 4: Prepare seasoning.
Based on 1 kg ingredients: pour10g salt, chicken powder and monosodium glutamate into a container, sprinkle 50g celery powder, garlic and chopped green onion, add10g secret fermented soybean, 5g fried white sesame seeds and 5- 10/0g pepper noodles, and pour sesame oil.
The practice of douchi sauce put 3kg of salad oil in the pot. When heated to 40%, add Tongchuan Douchi 10kg and chopped green onion 500g, stir-fry slowly until Douchi is very fragrant, add 50g of Wang Shouyi thirteen spices and stir well.
Spicy taste:
To make maocai with this flavor, you need to prepare two seasonings: one is a spicy base and the other is a spicy soup.
Spicy seasoning method of No.65438 +0: Add 100 kg rapeseed oil and 50 kg butter into the pot, boil it to 80% heat with low fire, turn off the fire and cool it to 30% heat, first add 10 kg scallion and 5 kg ginger, cook it with low fire until the scallion turns golden, take out the scallion and ginger, and add Pixian watercress 40. Cook on low heat for about 2 hours, add the spices mixed with water (7 kg of spices and 3 kg of water) and 5 kg of Dahongpao pepper, continue to cook on low heat for half an hour, and cool off. The proportion of spices is not as complicated as the legend: take star anise 100g, rhizoma kaempferiae, Amomum tsaoko, nutmeg, fennel, cinnamon, fragrant leaves 75g each, and clove 50g, mix them evenly, wash them with clear water first, then fry them in a hot dry pot and grind them into powder.
Method of making spicy soup No.2: take 25 kg of bone soup and 4-5 kg of spicy base, boil it with strong fire, then simmer for 30 minutes, filter the residue, and add proper amount of monosodium glutamate, chicken powder and a little sugar to taste.
Spicy maocai's No.3 seasoning method: put the bone soup into a pot, cook the raw materials selected by the guests in a small bamboo basket, control the soup, then pour it into a container, first pour in the lobster sauce and sesame oil, then scoop in the spicy soup, and finally sprinkle with chopped green onion and coriander. Generally, if the dish selected by the guests is 1 kg, then10g sesame oil and 50g douchi oil should be added, and the soup is less than half of the raw materials.
Green pepper flavor:
The making method is exactly the same as spicy maocai, except that we need to cook the base of green pepper in advance. Specific methods: put 100 kg rapeseed oil and 50 kg butter in a pot, simmer until 80% heat, turn off the fire and cool to 30% heat, first add 10 kg scallion and 5 kg ginger, simmer until scallion turns golden, take out scallion and ginger, and add 40-45 kg Pixian watercress and Baba.