The braised pot was made by the waiter on the spot. First put a layer of butter on the bottom of the pot, then put a layer of onion, ginger, garlic and onion, and then put a layer of cut chicken with the secret black sauce prepared by the restaurant.
Braised pot mainly marinates all kinds of easily cooked raw materials such as fish and seafood with secret oil and sauce prepared by the chef himself, and then heats them with an induction cooker, so that the raw materials in the pot are cooked quickly in a short time, and the umami ingredients of the raw materials themselves are "forced". The stew pot is rich in flavor, tender in meat and fragrant all over the house. After eating, you can continue to cook soup, scald and rinse all kinds of raw materials.
Second, how to adjust the sauce in the braised pot?
1, spicy braised pot sauce
Raw materials:
Douchi and mud carp 1 can, 2 bottles of Chili sauce, half a bottle of sesame sauce, 3 bottles of seafood sauce 1 bottle, spicy girl sauce, 200g of Pixian bean paste, 200g of Zanba pepper, sharp knife pepper 100g, and fat. Onion100g, ginger 200g, garlic 200g, cooked rapeseed oil 5kg, lard 250g, butter 250g and sesame oil100g.
Method:
Light a clean pot, inject cooked rapeseed oil and burn it to 60% heat. Chop the butter, put it in the oil pot together with lard, melt it, put in onion and ginger slices, fry until the skin changes color and the skin is tight, take out the residue in the pot, stir-fry Pixian watercress and Ciba pepper slightly, and when the oil in the pot is red and fragrant, put in the chopped lobster sauce. After pushing, add green pepper, thirteen spices, pepper, Laoganma douchi, fat fish seasoning, hot pot bottom material, sugar and sesame oil, mix well, then leave the fire, cover the spout with a pot cover and use it the next day.
2. Hot and sour stew sauce
Raw materials:
500g of aged sour radish, 200g of wild pepper powder, 500g of pickled pepper powder, 2 bottles of Chili sauce, ribs sauce 1 bottle, 500g of pickled pepper ginger, 200g of garlic, 200g of watercress oil, 200g of onion oil, 500g of pickled pepper oil, 2.5kg of salad oil, 50g of sesame oil, 500g of lard, etc.
Method:
Light a clean pot and heat salad oil and lard to 70% heat. When the sour radish is put in and fried with low fire until the skin is wrinkled and fragrant, add Chili sauce and ribs sauce and fry until fragrant, then add pickled pepper powder, pickled ginger and garlic and fry for about 5 minutes. At this time, add pepper, watercress oil, onion oil, pickled pepper oil, sesame oil, etc. Stir well, remove from the fire, cover and wait for the next day.
3. Mushroom stew pot
Raw materials:
2.5 kg of seedling feet, 500 g of mushroom powder, 2 bottles of Haitian bamboo sauce, half a bottle of delicious sauce, 20 g of pepper, ribs sauce sesame sauce 1 bottle, carved wine 1 bottle, old hen 1 bottle, 500 g of ribs, 200 g of ham, 250 g of chicken powder and ginger slices.
Method:
Fry the ribs in the oil pan until the skin is tight, and then take them out. They are put in a slightly boiling water pot with the old hen and ham and boiled into clear soup. Then add the washed ginger slices and pepper, boil the fragrance and remove the residue. When the soup and main ingredients are concentrated to 1kg with low fire, ribs sauce, sesame paste, Haitian bamboo paste, fragrant powder, delicious, carved wine and chicken powder can be used.
Application of stew pot;
Under normal circumstances, the main ingredients used in the braised pot are mostly fish, shrimp, rabbits and boneless beef and mutton. When making a braised pot, you need to change the selected raw materials into strips with a thickness of 0.5 cm, and then add a proper amount of refined salt, cooking wine, chicken essence, monosodium glutamate, spicy fresh dew, pepper and braised pot sauce (per kilogram of raw materials100g) and put them evenly.