Stir-frying of 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.
Stir-frying of 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.
Step 1: Boil the "exotic and fresh foundation"
First, raw materials
1, China spices: Illicium verum (also known as anise and spice) 100g, Kaempferia Kaempferia (spice) 50g, Cinnamomum cassia (spice, minced) 50g, Fennel (also known as fennel, which can be used for both traditional Chinese medicine and spice) 50g, and Tsaoko (spice, minced) 20g. The above raw materials are purchased in food and fungus shops in cities and counties, not in pharmacies.
2. Aroma raw materials: Pixian bean paste (produced in Pixian, Sichuan) 1500g, Ciba pepper (red) 250g (boiled in clear water and boiled in dried red pepper for 2 minutes), ginger (freshly chopped) 100g, ginger.
3. Oils: 2500g vegetable oil, 0/500g butter/kloc (boiled).
Second, boil
L, pour the vegetable oil into a clean pot, cut the butter into small pieces and put it in immediately, then add Pixian bean paste, lobster sauce, ginger, Zanba pepper, onion and garlic, and cook for 10 minute, then turn to low heat for 80-90 minutes. At this time, there should be a strong sauce flavor, and the garlic cloves begin to shrink and become smaller.
2. Immediately add all the traditional Chinese medicines, rock sugar (crushed), fermented grains (juice only), cream, cod liver oil, white wine and carved wine in the first step, stir-fry with slow fire for 15 minutes, then turn to low fire and slowly cook for 1-1.5 hours, and then filter the residue and let the juice be intact.
Step 2: Cook delicious soup.
L, raw materials: sparerib 1500g, beef bonzi bone 1500g, chicken claw bone 500g, cooking wine 100g, monosodium glutamate 150g, extra fresh L package L (or fresh king 60g), ginger (broken) 60g, scallion.
2. Preparation: stew the bones of pigs, cows and chickens in boiling water, remove them and put them in clear water. ...
Xinchuanwei hotpot formula
Seasoning (all)
Sea pepper (morning pepper) 5 kg Sichuan pepper (2 gold bars) 5 kg fine pepper noodles (pepper) 1 kg pepper granules 3 2 refined hot pot butter 20 kg.
25 kg of soybean oil, 2 kg of sesame oil, refined salt 1 kg, 2 kg of ginger slices, 4 kg of onion, 0.5 kg of coriander 1 kg, 0.5 kg of garlic and 0.00 g of fennel/kloc-0.
Star anise150g fennel160g cinnamon 90g anemarrhena 40g clove 30g white button 50g Amomum 50g Amomum tsaoko 40g into fine flour.
Illicium verum 50 g fennel 60 g cinnamon 40 g rhizoma anemarrhenae 20 g clove 10 g white button 20 g Amomum villosum 20 g Amomum tsaoko 15 g whole grain soaked in water for 5 minutes.
Method: Put butter and soybean oil into the pot. Put ginger slices and green onions at 30% oil temperature, stir-fry with soaked spices for a while, such as coriander, until all are cooked, stir-fry and remove.
Second, add chopped sea pepper and Sichuan pepper and put them in water. Stir fry in a big fire, stir fry slowly in a medium fire. .
3. Stir-fried peppers change color. When there is the smell of pepper, add garlic, and after a while, add pepper and fennel. After a while, add the spice noodles, and when you are out of the pot, add the Chili noodles to make the oil fragrant.
Add refined salt a moment after the fourth pot.
Note: Hot pot oil will not taste until it is fried for 24 hours!
Batch production method of cat blood king
1. Stir fry the bottom material
Ingredients: salad oil10kg cooked vegetable oil10kg butter 5kg.
Pixian watercress 3 kg Zanba pepper 4 kg Pickled pepper 2 kg.
Dried Chili 1.5 kg lobster sauce, 5 boxes of ginger, 2 kg garlic and 2 kg Chili 1 kg.
Illicium verum 120g cinnamon 180g clove 40g tsaoko 200g kaempferia 100g cardamom 200g.
50g of fragrant leaves, 0/00g of fennel/kloc, 0/00g of Amomum villosum/kloc, 750g of rock sugar, 500g of pepper and 4 bottles of tofu.
Method: First, put salad oil, cooked vegetable oil and butter into a pot and heat it to 40%, then add Pixian watercress, Bazin pepper and pickled pepper sauce.
Stir-fry until fragrant, dried Chili, lobster sauce, rock sugar, pepper (beaten), ginger, garlic and pepper for about half an hour.
Stir-fry all kinds of seasonings and tofu slowly for about 15 minutes to get the bottom material.
Step 2: Mix the soup.
Ingredients: 3 kg of base material, use the soup as you like, 15 kg.
Method: Put the fried base material into a stainless steel barrel, mix it with the soup material, boil it and cook it for 2-3 hours with low fire, and remove the residue with a colander to get the soup.
Three. Maoxuewang
Ingredients: soup 750g duck blood strips 500g chili 3g beef omasum slices 100g soybean sprouts 150g garlic sprout festival 30g.
50g of cooked beef slices, 50g of loach slices, 80g of salad oil, 50g of lunch meat slices and 8g of pepper oil.
Red oil100g dried morning pepper festival10g salt, pepper, sugar and monosodium glutamate.
Methods: 1. Clean the pot, add the soup, boil duck blood, bean sprouts, cooked beef slices, loach slices and lunch slices, and add salt, monosodium glutamate and pepper.
Boil the sugar and monosodium glutamate a little, then pour in the beef omasum slices, pepper oil and red oil, boil, and spoon the bean sprouts into the soup basin to make a bottom before pouring in.
Sliced beef with duck blood, sliced loach, sliced beef omasum, and sliced lunch meat sprinkled with dried Chili and garlic.
2. Heat the pot with salad oil to 70% to 80% heat, and then pour it into the soup basin.
Hotpot hot spicy dip base material formula
One: seasoning:
20 Jin of butter; 5 Jin of oil; 4 kg of Pixian sauce; (Chaotian pepper) 2.5 kg of pepper; 2 kg of pepper; Rock sugar 2 Liang; Ginger 1 kg; Onion 0.5 kg; Star anise 0. 1 kg; 0.5 Liang of licorice; Kaempferia kaempferia 0.5 Liang; Cinnamon 1 2; Fragrant leaves 1 two; 20 grams of glutinous rice; White buckle 0.8 Liang; 0.5 Liang of fragrant fruit; 0.5 Liang of ginger; Lithospermum 0.7 Liang; Lilac 0.3 Liang; Gardenia 0.5 Liang; Amomum tsaoko 0.6 Liang; 2 bottles of error; Douchi 1 bag100g; Pepper is 0.5 Liang.
Method:
(1) finely stack Pixian sauce, cut dried Chili into sections, wash with clear water and soak in clear water, peel ginger and pat it loose and soak in dried Chili, then mince it with a meat grinder, add ginger and mince it, and pat the crystal sugar evenly for later use. Cut onion and ginger into sections for later use; Soak Lithospermum thoroughly and cut into small pieces for later use; All kinds of spices are soaked in clear water for use; When the two oils are evenly mixed and burned to 80% heat, the end is separated from the fire mouth and cooled to 40% heat for later use; Chop the lobster sauce, and mix the bean paste, Chili sauce and lobster sauce into hot sauce for later use.
(2) Add oil to a clean pot, heat it to 40%, then put it into the soaked Lithospermum, fry it and take it out. Add shallots and ginger slices and stir-fry until fragrant. After drying, add rock sugar and cook until it is brown. Add hot sauce and heat for about 1.5 ~ 2 hours, add spices and continue heating for 0.5 hours, add pepper powder and heat for 15 minutes, push evenly when the spicy taste comes out, remove from the fire after drying, and then
(1) Raw materials: According to the raw material standards for wearing bamboo sticks, there are also those who cannot wear bamboo sticks, such as vermicelli, vermicelli, kelp silk, etc.
(2) Production method: pot mixing: spicy soup = white soup+base+red oil+pepper oil+seasoning = 3: 2: 2: 1.
(3) Baixian soup is generally stewed with yam with less bones and more glutinous rice, and fresh soup with white color and full flavor generally does not need spices; Bottom material: mainly highlights the spicy taste, and the umami taste is light.
(4) Seasoning: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, shrimp skin/shrimp skin; According to different tastes, the spicy taste can be adjusted appropriately. If the taste cannot be achieved by adding only the base material, you can add some Chili oil and pepper oil.
Reminder: Because eating mala Tang is light, you can't eat spicy soup, so the operator added salty white soup. White soup = fresh soup+seasoning. Fresh soup is the same as spicy soup. Seasoning: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, tomatoes, parsley segments, a little sesame seeds, chicken oil and shrimp skin. A bowl of hot spicy dip; Spicy soup: clean the bones, heat them in a soup tube, and add a medicine bag made of glutinous rice and yam powder. When the soup is white, add seasoning and stew until it is thick, add salt, cooking wine, chicken powder and special base material (you can add clinker in the base material to the soup for stewing, and only add raw materials such as bean paste to make red oil and Chili oil when stewing the base material; When the pepper oil is mixed and stewed until the flavor is rich, adjust the fire to keep the soup slightly open. Hot raw materials: vermicelli, vermicelli, rice noodles, kelp, Chinese cabbage, mung bean sprouts, cabbage rolls, shredded chicken, shredded pork, bean curd, etc. When dining, guests should first choose the ingredients, put them in a bowl after ironing, pour spicy soup, sprinkle crispy peanuts, shredded mustard or diced, shredded onion and shredded coriander, and pour sesame oil.
Second, raw materials: cooked vegetable oil 5000g lard 1000g Pixian watercress 1250g white wine, fermented soybean, 20 purple peppers, 2000g pepper, 200g ginger 100g garlic 150g scallion 150g rock sugar/kloc. Cinnamon 40g fennel 100g tsaoko 50g fragrant leaves 30g vanilla 15g clove 5g groundsel 50g citronella.
Method: Illicium verum is broken into small grains, sliced, cinnamon cut into small grains, Amomum tsaoko mashed into small pieces, fragrant leaves cut into small pieces, and citronella cut into small pieces. Soak all spices and peppers in water respectively. Until the spices and peppers are fully soaked, filtered and drained.
Prepare 2 pots, one for use (douban, onion, ginger, fermented glutinous rice, 25g garlic, lobster sauce).
Rock sugar) even. In another pot, heat the cooked vegetable oil and lard to 70-80% oil temperature, then slowly pour it on the mixed mixture while stirring until the oil is completely poured out. Then put the pot on the stove and fry it slowly with low fire. When cooking, stir the bottom of the pot constantly to avoid sticking to the pot. When it dries for six minutes, spices will be popular. Continue to stir-fry the swollen pepper for about 20 minutes and stir-fry for 5- 10 minutes. When the aroma of the raw materials in the pot overflows, take out the pot and get the hot sauce.
Hanging soup: beef bone 15 kg pig bone, 5 kg pepper 10 g cooking wine, 200 g scallion 100 g ginger 100 g.
Break pig bones and ox bones, boil them with cold water to remove blood, and wash them with clear water.
Put all the ingredients into another large pot, add water 10KG, and simmer for about 4 hours (the soup cooked by big fire is milky white, which is easy to cause the soup to boil). Take out the bones, and it's clear soup.
Decocting broth: mixing 4 parts of base material and 6 parts of clear broth, adding 50 grams of pepper, 200 grams of ginger and 200 grams of garlic, decocting together for about 2 hours, and taking out the dregs to obtain broth.
Divided into pots: 50g of ginger, 50g of garlic, 50g of salt, 50g of monosodium glutamate15g, 50g of chicken essence, 25g of dried pepper and 0g of pepper15g. Divide the broth evenly into each pot, keep each pot 8 minutes full, and add the above ingredients.
Sauce ingredients; Sesame paste150g, peanut butter 200g, Chili oil 40g, garlic kernel100g, pepper powder 30g, monosodium glutamate 80g, Super Delicious King10g, chicken essence100g, sugar 20g and refined salt 40g.
Chop pickled peppers, peel garlic cloves and mash.
Add sesame sauce, peanut butter, Chili sauce, garlic, pepper powder, super delicious king, chicken essence, sugar, refined salt and so on. Put it in porcelain and stir well.
In fact, the cost of hot pot is not high.
But people often don't want to eat hot pot.
Because:
1. The price is similar to ordinary hot pot.
2. I wonder if that string of incense is clean.
3. People eat kebabs ... hot pot is often not enough.
The string takes up the space in the pot, and a pot can't burn too many things at a time.