Three catties of butter? 2 Jin of salad oil? Pixian watercress 65438+50g 0 kg liquor? 20 grams of fermented wine, sea pepper 1, ginger 1, garlic 1, pepper 1, lobster sauce 1.5? Yibin broken rice 1 5g rock sugar1second-class Chili noodles 2 Liang? Onion 1 Liang 3 village section
Spice formula
5 grams of Amomum tsaoko? Sannai 3-5 grams? Clove 3-5 grams? Amomum villosum 5 grams? 5 grams of fragrant fruit? Cumin 5g Cinnamomum cassia 5g Licorice 5g Branches 5g Weeds 5g Laokou 5g Gan Song 5g Chenpi 5g Weeds 5g Citronella 5g? 5 grams of octagonal? 5 grams of fragrant leaves and 5 grams of Senecio scandens? 8 grams of fennel and 5 grams of vanilla.
manufacturing method
Before frying, cut the spices into 2-inch knots and soak them in warm water for about 20 minutes. Prepare 2 woks, and put 9 samples (watercress, scallion, ginger mash 25g, garlic, broken rice, yam and lobster sauce rock sugar) in one wok and mix well. Add 3kg butter to another wok and bring to a boil, then add salad oil and heat it to 70% to 80% heat. Spoon the oil onto the mixed watercress and pour it while pouring. So as not to burn the watercress before the oil is completely soaked. Then put the watercress on the fire and cook it on medium heat for about 10 minutes. When the watercress dries quickly, it will fry peppers. When the oil boils, stir fry over low heat. 15 minutes later, add about 25 grams of white wine, continue to stir-fry until the moisture of each raw material is dry, add spices, and continue to stir-fry until each raw material is 9.
Yuanyang guodi
Ingredients: red soup hotpot: beef tenderloin 200g, buffalo horn 200g, buffalo belly 250g, eel slices 250g, buffalo loin 300g, live crucian carp 10 (about 50g), fish balls 150g, duck blood 500g, and marinade 250g (for the production method, see beef omasum hotpot).
Clear soup hotpot: pork tenderloin (slice) 200g, duck gizzard flower 200g, catfish slice 200g, chicken slice150g, fish ball150g, sea cucumber slice 250g, pork tenderloin slice 250g, clear soup marinade 250g (for the preparation method, see clear soup).
The two pots share raw materials: 500g of green onion, 500g of garlic sprout, 500g of lotus root, 500g of pea sprout tip, 500g of spinach, 500g of yellow seedling white, 250g of vermicelli, 200g of winter bamboo shoots, and 0/00g of winter mushroom/kloc.
1. Put all the above-mentioned meat and vegetable raw materials in different plates, surround them with Yuanyang hot pot, light a fire, cook soup, skim off the floating foam, and serve while it is hot.
2. Seasoning dishes are made of sesame oil, oyster sauce, salt and monosodium glutamate. You can put an egg white in each dish.
When eating, you can put eel slices, duck gizzards and fish balls in the pot first. After the crucian carp is washed, it is inserted from the mouth of the fish with chopsticks, cooked in hot pot and eaten with chopsticks.
common sense
Hot pot chefs almost always have to deal with spices, how to choose the right spices; Using seasonings well is a concern of every hotpot chef. Let me talk about my understanding and views on some seasonings commonly used in hot pot.
1。 Star anise: I think it is the king of spices, and it is indispensable in almost all places where spices are used. Generally choose large, even and fragrant star anise, preferably produced in autumn, which is resistant to storage.
2。 Cinnamon: Guangxi is the best. Generally speaking, ordinary cinnamon can be used, as long as there is no mildew, the surface is grayish brown, the interior is reddish brown, and the skin is delicate and oily.
The best cinnamon (cinnamon) is sold in general pharmacies, which is too expensive. There is a kind of cinnamon that is peeled, thick and smelly, beautiful and expensive. In fact, this cinnamon is not good, and the fragrance is not mellow and clear. What cigarettes have been produced in recent years? They are generally as thick as cigars, and this taste is even worse. You had better not use them. Good cinnamon should have a clear, simple and comfortable aroma as long as it is touched twice by hand, and it is not very complicated.
3。 Lilac: Lilac is a better choice. Generally speaking, it is enough to choose cloves. Few people buy female lilacs and sell them. Just choose a bigger one, the buds are intact and the nails are oily.
4。 Fennel: Northerners love fennel, while southerners love star anise. The usage of the two is a bit the same, fennel is a bit astringent, and the sweetness of star anise is not used. Buy green cumin, which is not resistant to storage. After a long time, the fragrance will be lost and the color will turn yellow.
5。 Amomum villosum: This refers to Amomum villosum, which is easier to buy and keep, and the fruit is in good condition.
6。 Small Amomum villosum: It is as big as Lycium barbarum, tastes bitter, and the price is higher than Amomum villosum.
7。 Sugar: also known as vanilla, it smells bad, and hot pot stew is used a lot. The taste will decrease if it is kept for a long time.
8。 Cao Ling: Cao Ling can be divided into big leaves and small leaves, and small leaves are better than big leaves.
9。 Mowing: mowing is easy to buy, just don't bring mud.
10。 Chenpi: Choose the one with golden skin and no mildew.
1 1。 Amomum tsao-ko: Amomum tsao-ko needs to be dried, and the health goods should be almost the same. Kang goods are deep.
12。 Zanthoxylum bungeanum: the most difficult spice to choose. It is difficult to buy good goods from other provinces. The taste of pepper is more important than the taste of marijuana. The key to choosing peppers is smell, not taste, because even the worst peppers are hemp. The trick is: grab a handful of peppers with your hands, then put them down and smell them. The bigger the smell of pepper, the better.
13。 Straw buckle: it's a little bitter. Just choose a bigger one so that it won't be eaten by insects.
14。 Meat buckle: also called fragrant fruit. There are both shelled and shelled ones, and those without shells are better than those with shells, so we should prevent insects from eating them.
15。 Sannai: Dry. In recent years, the price of Sannai has risen rapidly, and Sannai is getting wetter and wetter, but Sannai is not easy to break down.
16。 Water chestnut: The usage of water chestnut is the same as pepper. There is no choice, so it is easy to buy.
17。 Pepper: Hainan goods are better than Southeast Asian goods. Hainan goods should be dark, and Southeast Asian goods are white.
18。 Fragrant leaves: Choose a greener color, not yellow.
19。 Angelica dahurica: choose the whole piece, the slice is not good, Angelica dahurica is easy to be eaten by insects, so it can be stored in the refrigerator.
20。 White button: choose the big yellow button, the white button is not good.
2 1。 Cumin: generally used for barbecue, it is easier to buy and identify.
22。 Glycyrrhiza uralensis Fisch: Choose the sweet one and slice it larger.
23。 Green pepper: choose brighter colors, with strong green pepper flavor and less pepper seeds. Green peppers are not resistant to long-term cooking and frying. Generally, hot pot is used more. There is also a fresh green pepper, which is usually packed in vacuum and kept in the refrigerator.
24。 Rattan pepper: a popular pepper condiment, is a variety of pepper, mainly produced in Sichuan. Its fragrance is very special and it is mainly used for cold dishes. Because the shelf life of rattan pepper essence is extremely short, it is generally made into rattan pepper oil for sale.
25。 Alpinia officinarum: It's easy to buy, and it's easy to keep. It doesn't need any skills.
26。 Citronella: Probably the most smelly spice. I really don't know how Chaozhou halogen master uses it. Do they like the smell of citronella or is there a way to make it more comfortable?
Don't think too complicated about spices, it's just seeds, roots, stems, leaves, flowers, etc. of plants that have recognized smells and are used to improve the taste of food. Don't think too simply. You won't understand it in a few years. There is still some knowledge in it. When you meet new problems every day, you may not know anything. The cognitive process is generally: think simple first, then think complex, and finally return to simple.
Soup
First, the frying of hot pot bottom material
Ingredients: vegetable oil 500g butter 300g Pixian watercress 300g dried chilli 350g ginger 20g garlic 40g onion 60g rock sugar 30g fermented glutinous rice juice100g star anise 20g kaempferia10g cinnamon10g fennel10g tsaoko 5g Lithospermum 5g geranium 2.
Methods: 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 simmer 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: 300 grams of pig bones, 300 grams of beef bones, chicken feet bones 100 grams of ginger 10 grams of onion, 30 grams of cooking wine, 20 grams of chicken essence, 30 grams of monosodium glutamate 15 grams. Methods: 1, pig bonzi bone and cattle bonzi bone were washed and broken; 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. Then add chicken essence and monosodium glutamate, put dried peppers and prickly ash into a wok, add vegetable oil and stir fry, 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.
Iii. Some problems related to the operation of 1. In the frying process of chafing dish bottom material, we must use a small fire, so as to avoid frying the raw materials, and the fragrance and pigment inside the raw materials can 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 added to the bottom material of hot pot is mainly used to improve taste, while Zanba pepper is mainly used to improve color, but both of them should be slowly fried to dry water, so that their taste and pigment can be fully dissolved in oil. 4. Adding rock sugar to the hot pot bottom material can play the role of "bright" 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, generally speaking, 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 requirements are not too spicy, then the dried peppers inside don't need to be directly fried in oil in a wok, 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 the large batch frying method and the small batch frying method 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 hot pot bottom material is fried, a layer of oil floats 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.
Family formula
raw material
A, pig bone or beef bone B, salt, wine, ginger, garlic, cinnamon, fennel C, chicken essence, onion and tomato.
manufacturing method
Put pig bones or beef bones in seasoning B, stew for half an hour on medium heat, and then add chicken essence, onion and some tomatoes to make a delicious home-cooked hot pot soup.
Matters needing attention
The raw materials for making chafing dish are butter, clear oil, lard, chicken oil, onion, ginger, garlic, lobster sauce, rock sugar, various spices, bean paste and pickled peppers.
There are many ways to make hot pot bottom materials online, and the production methods are similar.
The key to the taste of hot pot bottom material lies in the selection of materials, the proportion of spices and the mastery of heat.
For example, if you choose low-priced butter, the bottom material of the fried hot pot will taste very different. This taste is not fragrant, and there are all kinds of strange smells, which are easy to bubble when washing vegetables.
If the proportion of spices is not good, it will affect the taste of hot pot and the flavor is wrong.
If the cooking temperature of hot pot bottom material is not well controlled, the fragrance of hot pot bottom material will be bad and difficult to distribute.