"Dry pot base"

Raw materials: Pixian bean paste 5 kg canola oil 5 kg patty cake chili pepper 3 kg lard 2 kg pickled chili pepper paste 1 kg cooked chicken oil 1 kg black bean paste 300 grams of ginger 500 grams of pepper 250 grams of rock candy residue 400 grams of cumin 100 grams of five spice 200 grams of the whole ginger and green onions 200 grams of chicken 20 grams of monosodium glutamate 20 grams.

Production method: ① net pot heated and poured rapeseed oil, oil temperature rose to seventy when thrown into the whole ginger onion fried incense, and then fished out the fried burnt ginger onion residue without, to be the oil temperature dropped to five when the heat, into the lard mixing standby. ② under the bean paste stir-fried to the raw taste, put patty cake chili pepper, pickled pepper paste with medium heat and stir-fry until the oil spit red, spicy flavor out, under the black bean paste, rock sugar, ginger rice, etc., turn to small fire stir-fry until the base material turned sand, water vapor gradually dry, spicy flavor; speed into the pepper, cumin powder, five-spice powder, cooked chicken oil, etc., stir-fry over 20 minutes on low heat until the ingredients overflow flavor, fully integrated. ③ before starting the final blend of chicken essence, monosodium glutamate can be fully stirred.

WEN slightly tip: ① with vegetable oil, lard, chicken oil mixed frying materials, the main purpose is to take their respective different grease aromatic flavor, in order to enhance the dishes of the fat flavor taste. But chicken oil does not tolerate high temperatures, is not suitable for a long time in the pan frying, so only in the last transfer. ② dry pot base is only the basic seasoning cooking dry pot dishes, in the specific operation, it must be based on different main ingredients and the unified requirements of the dishes, add the required seasonings and auxiliary materials can be dishes. ③ dry pot is a kind of dish from the foreigners to Sichuan and Chongqing, it is spicy and fresh alcohol, rich and diverse content and widely praised by the public. Shrewd industry people see after eating the dry pot always left a lot of ingredients and feel that there are business opportunities to catch, the bright idea to add into the hot pot soup into the dry pot has become a new type of specialty hot pot. This flavor highlights, spicy and mellow, dry and fresh innovative style, quite popular with the majority of food enthusiasts, in the national market soon became popular for the Sichuan hot pot and added a fresh variety