1, processing process and formula of maocai base material and grease. 2, the seasoning method of cabbage soup.

foodstuff

Hot pot powder, auricularia auricula, rice cake, black lobster sauce, garlic, ginger, Amomum tsaoko, fragrant fruit, fennel, cinnamon, white button, fragrant leaves, triangle, pepper powder, pepper powder, sesame oil, pepper oil, Pixian watercress, monosodium glutamate, salt and Erjingtiao.

Its approach is simple:

Pack all kinds of raw materials in a bamboo basket, cook them in a pot, pour them into a container, scoop in seasoning and a spoonful of soup, and sprinkle with some coriander, chopped green onion and Sichuan-specific lobster sauce. Maocai has a variety of flavors, namely spicy, green pepper and scallion oil, etc. Our main flavor is spicy.

Maocai is divided into four steps:

Step 1, frying the base material and red oil:

1, take a large stainless steel barrel, pour in 28.5 dry grams of butter and 5 dry grams of rapeseed oil, heat it with strong fire until the oil temperature reaches150-160℃, put the mixed spices into an oil pan, fry them with low fire until they turn golden, and take out the spices.

2. Then add 2.5 dry grams of white sugar, stir-fry slowly with low fire until all the sugar melts, add Pixian hot pot watercress 17.5 dry grams, and continue to stir-fry with low fire for about 15 minutes until the watercress is crisp and fragrant, and then add the fried spices again.

3. Stir-fry with low fire for 20 minutes, sprinkle Wang Shouyi Thirteen Spices100g, stir well, turn off the fire, let stand for10min, then separate the red oil from the bottom material and store it separately.

Proportion of spices:

Take 300g of Illicium verum, 250g of Amomum Tsaoko, 250g of Arnebia euchroma and 250g of Gardenia, 200g of Cinnamomum cassia, 200g of fennel, 200g of nutmeg, 200g of Cinnamomum cassia, 50g of Kaempferia Kaempferia and 50g of Glycyrrhiza uralensis, 50g of Lingcao, 50g of Amomum villosum, 50g of Amomum Amomum and 0/00g of Alpinia officinarum. Q: Why do spices have to be fried in a pot?

Answer: Both butter and rapeseed oil will have a certain odor, so we put the spices into the pot in advance and fry them in oil. After heating, the flavor of the spices will blend into the oil, which can not only cover the odor of the oil, but also help to enhance the fragrance of the oil.

Step 2, mixing soup:

1, take 2.5 kg of pig bone and chicken rack 1, blanch them, put them into stainless steel barrels, inject 20 kg of clean water, boil them with strong fire, and cook them on medium fire until the soup turns pale white, then add 500 g of the base material fried in step 1, and continue to simmer for 20-25 minutes.

2. Filter out the residue in the soup, and then scoop in 500g of red oil boiled in step 1 and stir well.

Step 3, preparing maocai water.

1, 25 kg of water is injected into the cauldron, and 500 g of salt is poured to boil. After the guests order, put the raw materials into maocai water and heat them until they are mature.

2. There are many kinds of ingredients that can be used for "steaming". Common meat ingredients include clean beef tripe, duck blood, semi-finished meatballs (including fish meatballs, beef balls and shrimp balls), ham sausage, chicken heart, chicken gizzard, water-soaked skin, wing tips and crab sticks. Common vegetable materials include lotus root slices, detached bamboo shoots, wax gourd, Pleurotus ostreatus, dried bean curd, bean skin, frozen bean curd, Chinese cabbage, auricularia auricula, potato, Flammulina velutipes, Lentinus edodes, kelp, broccoli, bamboo pole, oil wheat dish, rape and so on.

Step 4, seasoning is prepared.

1, taking 1 kg as the standard: put salt, chicken powder and monosodium glutamate10g into a container, sprinkle with 50g of celery powder, 50g of garlic and 50g of chopped green onion, add the secret lobster sauce10g, 5g of fried white sesame seeds and 5g of pepper noodles.

2. Inject 750g of the soup prepared in the second step of boiling, add the cooked ingredients, and finally sprinkle with chopped fresh millet pepper (the dosage is adjusted according to the degree of spicy taste of the diners), 3g of coriander and 5g of chopped peanuts.

The secret method of making douchi sauce;

Add 3kg of salad oil into the pot, when it is heated to 40%, add 50g of Tongchuan Douchi10kg and 500g of chopped onion, stir-fry slowly with low heat until the flavor of Douchi is very strong, and add 50g of Wang Shouyi Thirteen Spices and stir evenly.