The beauty and attraction of Sichuan hot pot lies in its color, fragrance and taste, in which the color is the color of red oil in hot pot, and the fragrance is the fragrance emitted by red oil in hot pot. Therefore, before eating hot pot, diners should look at whether the color is red and bright, and then smell the aroma. To achieve this effect, the key is the old oil in hot pot.
If you want to refine old oil, you must first master its ingredients. All ingredients must be authentic, and those that do not meet the requirements cannot be used. The main seasonings of Sichuan hot pot old oil are: Pixian watercress, Yongchuan douchi, Hanyuan pepper, dried sea pepper, Yuanhong watercress, fermented grains, cooking wine, white wine, ginger, garlic, onion, fragrant leaves, star anise, fennel, clove, etc.
All condiments have different functions, so we should master their characteristics before using them. Pixian watercress can make oil red and bright, and produce fragrance and spicy taste. Increase the color of oil. Zanthoxylum bungeanum can increase the fragrance and hemp taste of oil, and pepper can increase the fragrance, spicy taste and color of oil. Yuanhong watercress increases the fragrance of oil. Among them, fragrant leaves, star anise, fennel, clove, cardamom, Amomum tsaoko, cinnamon, etc. are mainly used to increase fragrance, and in addition, in traditional Chinese medicine, they can remove fire and taste.
Before refining old oil, some seasonings must be processed, and dried sea peppers are processed into knots and the seeds inside are removed. Boil it in a boiling water pot, then drain the water and use a machine to make it into blocks (the so-called Zanba sea pepper in the hot pot industry). Wash and slice ginger, slice garlic and cut onion. The spices into it are broken into granules by machine to taste, and the dregs are used to remove the juice from the mash.
The main raw materials used in Sichuan hot pot old oil are butter, vegetable oil and tea oil. Butter can increase the flavor and keep the temperature of the original soup; Tea oil can increase fragrance and color, no matter which kind of oil is used, the effect is good.
There are many recipes for refining Sichuan hot pot old oil. The following is an accepted one: oil 1 50kg (butter and vegetable oil), watercress 1 0kg, lobster sauce 2kg, fermented grains 0.5kg (juice removed), pepper1.5kg, and dried pepper 7kg (seeds removed). 5 kg, nutmeg 0. 3 kg, cinnamon 0. 2 kilos. The possibility of the above seasonings is a little different in each use, and the ultimate goal is the same.
Refining method of Sichuan hot pot old oil;
First, put stainless steel vats on high fire, add oil (butter and tea oil), then add garlic slices, ginger slices and onion segments, fry until the taste is close, and beat them up, then add watercress to stir fry until fragrant, and then add all spices, then add lobster sauce, stir-fry the processed Zanba pepper, and then add white wine, cooking wine and refining.