Formula of Sichuan Spicy Hotpot Bottom
Composition:
Butter 3 kg salad oil 2 kg Pixian watercress 1 kg liquor 50 g fermented grains 20 g Ziba sea pepper 1.5 kg ginger 1 two garlic 1.5 two peppers 1.5 two douchi1.
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-long knots and soak them in warm water for about 20 minutes, and the pepper will swell. 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 well-mixed watercress and pour it out at the same time. In order to avoid coking of watercress, after the oil is completely soaked, put watercress on the fire and cook it for about 10 minute. Douban will fry peppers when it is quick-drying and moist. 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 water content of each raw material is almost dry, and add bubbles to obtain spices, and continue to stir-fry until each raw material is 9.
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 when making white soup, so as 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 15 kg, and 4 kg of crucian carp (crucian carp 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: 50g of ginger, 50g of garlic, 50g of salt, 50g of monosodium glutamate15g, 50g of chicken essence, 50g of pepper, 5g of yellow wine, 75g of white sugar, 0g of fermented grains15g, 40g of dried pepper, 25g of old oil, 5kg and 3kg of fresh soup. 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 salt10g pepper15g jujube10g medlar 5g garlic10g ginger slices (peeled) 5g chicken oil 50g tomato 4g delicacies 20g broth 4kg lard100g delicacies.
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:
Reason: 1 Oil contains too much water. 2. The ratio of soup to oil is not suitable. 3. Improper eating 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-fry Ciba pepper (salad oil 10 kg, Ciba pepper 5 kg, fennel soaked in proper amount, add some clear soup and then add appropriate amount of fermented grains and sugar. If the clear soup is not salty enough, dissolve the salt in it. 6. Too salty: add lotus root slices, potato chips, or add a proper amount of clear soup to solve it. Lotus root slices and potatoes can reduce salt. ) 7. Ensure the reckless behavior of the guests and pour a lot of dishes into the pot, which will affect the quality of the bottom of the pot. Please keep the bottom of the pot full for 8 minutes.
Hot pot taboo:
Some people say that you only need more soup to eat hot pot, and everything you eat can be scalded, for example, "it takes a big fire to 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.
Absolutely authentic!