Secret spices (Kaempferia Kaempferia 15g, Illicium verum 20g, Cinnamomum cassia 15g, Amomum tsaoko 10g, fragrant leaves 8g and clove 3g), 50g of dried chili, 50g of Pixian watercress, 30g of ginger, 45g of garlic, 50g of butter and 65438 of rapeseed oil.
Production method:
(1) Boil dried chilies in a boiling water pot for 5 minutes, pour them into the pot and soak them for 30 minutes, drain the water and chop them up for later use; Chop spices, and cut ginger and garlic into 0.3 cm dices; Rapeseed oil is refined.
(2) Put the butter and rapeseed oil into a clean pot and put it on a small fire. When the heat reaches 50%, add Chili sauce and stir-fry for 5 minutes until the oil turns red, stir-fry Pixian watercress for 10 minute, add spices and ginger garlic, stir-fry for 20 minutes, add fermented grains and stir-fry for 3 minutes, and then take out the pot and put it into the pot, which is the bottom material of hot pot.
(3) Put the chafing dish bottom material into a chafing dish basin, add fresh soup, and add salt, chicken essence, pepper, cooking wine and scallion to serve. After boiling, all kinds of raw materials can be burned.
Key:
Don't use large fire when frying, always use small fire, so as to blend the flavors of various spices. Butter must be cooked with ginger and onion first to get rid of the smell of butter.
Authentic hot spicy dip formula
The following are the proportion and operation flow of twelve kinds of aniseed:
According to the order of classification, it is divided into:
Vegetable skewers-preparing fennel-frying fennel-cooking soup-seasoning soup-blanching vegetables-filling bowls.
1. Boilable vegetables: (According to local vegetable varieties, there can be about 40 kinds)
1. 1 vegetables:
Green vegetables, cabbage, cauliflower, coriander, lettuce, day lily, spinach, mung bean sprouts, bean sprouts, tofu, dried bean curd, bean curd skin, bean curd mushroom, loofah, cucumber kelp, lotus root slices, wax gourd slices, potato chips, oily bean curd, ham sausage, carrots, fried dough sticks, rice cakes, duck blood vermicelli, etc. (When buying vermicelli, you must buy better vermicelli, which is not easy to cook; Because when eating mala Tang, basically everyone will order a vermicelli. If the quality of vermicelli is not good, it will affect the overall taste. )
1.2 meat dishes:
Beef, bacon, duck intestines, fried pigskin, beef venetian blinds, various balls, crab roe, etc. (Note: String dishes are more flexible, and the most important thing is that they feel more beautiful; With less materials, customers will feel that they have too much after stringing, and they will not be too full when eating, so people want to eat it next time after eating it once.
2. Soup formula:
2. 1 Main ingredients: (The market price of each ingredient is also provided for reference only)
When I used to do it, I didn't need to weigh the bottom material with a standard electronic scale every time, but I just used my own hands to estimate it (the proportion of ingredients should not be too different, which basically won't affect the taste). Because my hands are a little bigger than those of normal men, I will provide you with the approximate proportion of my hands for your reference. (explanation: ① one-handed full grip: that is, the amount of the right hand full grip; (2) More than one and a half hands, that is, more than one and a half right hands (about one and a half less than the dose in item (1)); ③ Count by number: just count by number)
Hundred mouths (25 yuan/kg; Dosage: more than half of one hand); Fragrant sand (6 yuan/kg; Dosage: more than half a hand) Cinnamon (8 yuan/kg; Dosage: break into small pieces, more than half a hand); Fennel (6 yuan/kg; Dosage: more than half of one hand); Star anise (6 yuan/kg; Dosage: a little more than one handle); Amomum tsaoko (25 yuan/kg; Dosage: 6-7); Cumin (10 yuan/kg; Dosage: a full hand); Clove (25 yuan/kg; Dosage: more than half of one hand); Fragrant leaves (7.5 yuan/kg; Dosage: a full hand); Cold ginger (8 yuan/kg; Dosage: 6-7); Zanthoxylum bungeanum (25 yuan/kg; Dosage: more than one hand with a full handle, which is the key to mala Tang "hemp". If you can eat hemp, increase it on the basis of this dose, otherwise it will be reduced. ) Pepper: (Dosage: If you have a full handful, add more if you want to be spicy, and add less if you don't want to be too spicy. In mala Tang, this ingredient is the key to "spicy" and you can eat "spicy".
Note: ① Because I used to mix ingredients for three days at a time; The above formula is my dosage for three days, but before frying, we must separate the dosage for three days, that is, only one third of the dosage can be fried at a time. Of course, if you are not used to mixing ingredients for three days, you can only mix the dosage for one day at a time, that is, the dosage of each ingredient should be divided by three, which is the dosage for one day. This is very important.
② The dosage of Amomum tsaoko, fragrant sand and clove must be in accordance with the dosage when I tried to make it, and must not be increased. If you add too much, it will easily cause bitter soup and strange taste.
2.2 Accessories for cooking (mainly cooking, which is put into oil when the oil is hot to play the role of frying incense)
Ginger (about 0.3 kg, sliced); Garlic (whole 2 pieces, cut in half with a knife, not too small); Shandong green onions (2, cut into 3-inch long sections)
2.3 Fresh soup accessories (when the stainless steel soup bucket is filled with water, put it directly into the soup bucket)
Bovine leg bone (1, about 4-5 kg. Other bones of cattle are ok, but leg bones are better);
Frozen chicken rack (two chicken bones don't have much meat, so they are usually sold in the vegetable market)
Note: when trying to make it, it is ok to add more fresh things. The more you add, the fresher it is (such as beef bones and chicken racks).
2.4 Soup Accessories:
Hot pot bottom material (Chongqing Sanwu brand, with 1 bag150g); Xixian bean paste (200g, using bottled Sichuan Pixian bean paste; Just buy a bag when you try it out)
3. The frying process of star anise;
3. 1 Divide the consumption of the previous three days into three points on average; Because the dosage used to be three days, now we can only fry the ingredients for one day. If you only mix the ingredients for one day, you don't need to divide them.
3.2 Put the wok on high fire, first add 400g butter to boil, then add 300g salad oil, and when it is 70% to 80% hot, add 2.2 auxiliary materials to stir fry until fragrant.
3.3 Add 2. 1 aniseed and stir-fry over high heat. (Cooking is actually nothing. Basically, the process of cooking at home is the same, just don't stir-fry aniseed. )
4. Soup boiling process
4. 1 Add 2.3 fresh-keeping auxiliary materials into a stainless steel barrel (choose a stainless steel barrel with a diameter of 35 cm and a depth of 38-40 cm, which can hold about 25 kg of water); Fill the bucket with water and cook it over medium heat (in the process of cooking soup, pay attention to skim off a layer of floating foam on the surface of the soup at any time. If you want to make the soup taste fresher, you can change it to low heat after boiling, and then add auxiliary materials and stir-fry aniseed to the soup of 2.4, and cook it over low heat for about half an hour.
4.2 Use a mesh colander to separate the cooked soup from the aniseed, put it in another bucket (this material is the soup used for cooking later, added to the soup in the bowl), and add water to the bucket filled with aniseed, so that you can cook about three buckets of soup repeatedly.
4.3 Boil the soup in the second and third pots with low heat, and then boil it with low heat for about 20 minutes.
4.4 Skim off the layer of spicy oil on the cooked soup with a spoon and put it in another small bucket for later use.
Attention; Because this spicy oil is fragrant, hemp and spicy, if it is put directly in the soup, it is unbearable for friends who can't eat spicy food. Of course, if you can eat spicy food, mala Tang Tang Can is directly added to the bowl according to the taste and then put into the bowl, or it can be scalded to the end, and the soup has no taste. You can also add a little of this spicy oil.
5. Preparation of scalding materials:
5. 1 After the three barrels of soup are boiled, mix the three barrels of soup (because the aniseed in the first pot of soup tastes heavier, the taste in the third pot is lighter; The purpose of mixing is to make it taste more even)
5.2 After the soup is prepared, according to personal taste, add a proper amount of salt to the soup, and then add monosodium glutamate, chicken essence and soup king (soup king chooses the kind with ribs flavor).
Note: don't put more monosodium glutamate when cooking soup, it will be bitter; Chicken essence and soup must be added in large quantities, which is equivalent to more than 5 times of our daily consumption; Of course, some friends don't like to add glutinous rice, chicken essence and soup king directly to the soup bucket, so you can also add these seasonings directly to the bowl, but the salt is added directly to the soup bucket. If you don't add it directly to the soup bucket, the scalded food will have no taste.
6. Ironing process:
6. 1 Put the seasoning soup into the fire to keep it boiling, and then you can scald the vegetables.
6.2 When blanching vegetables, put them into a blanching spoon according to the blanching time (generally, put the ones that are not easy to cook first, and then put them that are easy to cook).
6.3 Fill the bowl with mala Tang, and then add the soup; If you can eat spicy food, you can add a proper amount of spicy oil to the bowl (this spicy oil is extracted from the surface of the cooked soup as mentioned above)
In addition, you need to master the following points:
1. When frying aniseed, be sure to add a lot of oil to the pot. Basically, the oil you use will almost drown aniseed. If there is too little oil, there will be too little oil on the surface after the soup is cooked, so you can't extract spicy oil. )
2. When stir-frying aniseed, stir-fry with fire when the oil is hot (it takes about 3-5 minutes to stir-fry), but be careful not to stir-fry aniseed.
3. How much water to add to stir-fry aniseed must be well controlled: if too little water is added, the soup will turn black, taste bitter and not delicious; If you add more water, the soup will be weak (for example, the peppers we buy every day are spicy, not so spicy; Therefore, the taste of each seasoning is heavy but not heavy; So when you try it out for the first time, after boiling, if it is bitter, the water volume will increase a little; If the taste is light, the amount of water should be reduced a little; The quality of "Mala Tang" soup is particularly important at this point, and the problems encountered by many friends when trying to make it are basically in this respect.
4. Some friends just don't understand the difference between the so-called "red soup" and "white soup": in fact, the boiled soup has a layer of red and spicy oil on it; If you completely throw away this layer of spicy oil, the soup will become clear soup (of course, this soup can't be completely clear soup; It is also spicy, but the taste is not so heavy); If you can eat spicy friends; You can add this hot oil to the clear soup and it becomes the so-called "red soup"
5. I suggest that if you want to avoid wasting too much raw materials when trying, you can follow the ratio of aniseed and water I provide; Try to reduce the scale. 6. Be sure to separate the layer of spicy oil above the boiling matter. If you don't separate them, you will find the soup very spicy, which may be unbearable for friends who can't eat spicy food; Friends who can eat spicy food can add this spicy oil to the bowl. 7. Now some friends don't like spicy food, but prefer spicy food with three flavors. If you like the kind of three delicacies, then when making this kind of mala Tang, you should focus on adding more fresh raw materials such as bones and chicken racks, but the proportion of aniseed should be reduced a little. As for how to meet your requirements, you should try several times more. 8. Let me explain again, my formula is really good. Some friends may try it for the first time, and they may not believe in the dosage, which leads to the unsatisfactory first time. If this happens, don't lose heart. You can call me and we will communicate again to see what the problem is. 9. Because some friends try it for the first time, it is too easy to buy a small batch of butter; Then when you try, you can also use chicken oil instead (chicken oil buys that semi-finished product and comes back to refine it yourself). If there is no butter and chicken oil, lard can be used instead, but lard has the worst effect; If it is not convenient to buy beef bones during the trial period, you can also use pig bones instead)
10. If you don't understand anything, or if you encounter any problems during the trial, please contact me and I will take the time to answer your questions. Note: the red font is the key part, please pay attention. To be honest, I think my formula tastes good, because some friends may not have touched it before, so they may not know the amount of star anise for the first time; So I hope some friends, as long as you really want to do it, don't lose heart, no matter how you try for the first time; I hope you can give me a call, and we can communicate again and see what the problem is. Attachment: All aniseed is available in the local condiment market, and some places have different names. Please refer to the following:
1. Amomum tsaoko: Amomum tsaoko, a ginger plant, has a strange taste.
2. Fragrant sand: Also known as Amomum villosum, Amomum villosum and Amomum villosum, it is the mature fruit of Amomum villosum, with astringent taste and fragrant smell.
3. Cinnamon: also known as cinnamon. This kind of thing is more common.
4. Fennel: also known as fennel, shredded cabbage, fennel and wild fennel, it has a special fragrance just like millet or fennel.
5. Illicium verum: It should be called Illicium verum, or fennel, Illicium verum and August pearl, which are familiar spices.
6. Zanthoxylum bungeanum: This is a familiar seasoning and needs no introduction.
7. Lilac: also known as male clove and female clove, it is the bud of clove.
8. Cardamom: Also known as Cardamom, Round Cardamom, Baikou and Kouren. 9. Fragrant leaves: that is, osmanthus trees have leaves and are grayish green. 10. Cold ginger: Some places are also called Sannai, Jiang Sha and Shanla, which are rhizomes.
Mala Tang recipe-1
The soup is made of chicken soup with cinnamon, tangerine peel, dried pepper, prickly ash, star anise, Anemarrhena asphodeloides, Hanyuan pepper, bean curd, fermented glutinous rice juice, etc.
Hot sauce formula -2
250g butter, vegetable oil 100g, Pixian bean curd 150g, Yongchuan lobster sauce 50g, rock sugar 10g, pepper 5g, pepper 2g, dried pepper 20g, fermented glutinous rice juice 20g, Shaoxing wine 20g, ginger rice 10g, etc.
Put the wok on the fire, cook the vegetable oil until it is half cooked, stir-fry the Pixian watercress office (first fine), quickly add the ginger rice and pepper, and immediately add the fresh soup. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.
Hot sauce formula -3
Formula:
Half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 50g of pepper, 300g of dried pepper, Pixian watercress 100g, rock sugar 100g, 200g of ginger, garlic 100g, 5g of tsaoko, fennel 10g and clove 25.
Method:
Mix the three oils-add rock sugar and stir-fry with low fire-add Pixian watercress and stir-fry with low fire (at least half an hour), which will not carbonize the sugar, otherwise it will be bitter-stir-fry the rest (except traditional Chinese medicine) together, and divide the ginger and garlic into five pots-add water (preferably bone soup)-add traditional Chinese medicine for half an hour.
Spicy Hotpot (Hotpot) Authentic Duiguo Craft Formula
(Spicy soup, white soup, secret ingredients)
Introduction:
Mala Tang belongs to the low-grade variety of hot pot and is a "snack type" in Sichuan hot pot. Mainly operating at dusk or night market, spicy economy, mainly suitable for spring and autumn.
Raw materials:
Based on the raw materials for wearing bamboo sticks, some of them are not allowed to wear bamboo sticks, such as vermicelli, vermicelli, wide vermicelli, kelp silk and so on.
Seasoning secret recipe (base material):
20 Jin of butter; 5 kg of vegetable oil; 4 kg of Pixian bean paste; (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 fermented grains; Douchi 1 bag100g; Pepper is 0.5 Liang.
Production method:
(1) Pixian bean paste is finely chopped, dried Chili peppers are cut into sections, washed with clear water and soaked in clear water, ginger is peeled and pat loose, soaked in dried Chili peppers, then minced with a meat grinder, minced with Jiang Ye, and pat evenly with rock sugar 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) Heat the soaked Arnebia euchroma to 40% heat, put it in a clean pot, fry it and take it out. Add onion and ginger slices and stir-fry until fragrant. After drying, add rock sugar to boil, 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. After the spicy taste comes out, add the mash and push it evenly, and the water will leave the fire as soon as possible.
(3) Production method: pot mixing: spicy soup = white soup+base+red oil+pepper oil+seasoning = 3: 2: 2: 1.
(4) Baixian Decoction
Generally, fresh soup stewed with glutinous rice and yam with less bones is white in color and full of flavor, and fresh soup generally does not add spices; Bottom material: mainly highlights the spicy taste, and the umami taste is light.
(5) seasoning:
Commonly used 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.
(6) Reminder:
Because some tastes of mala Tang are light, we 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. (Bowls of spicy hotpot)
(7) The secret recipe of spicy soup:
That is, 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.
(8) Hot raw materials:
Vermicelli, vermicelli, vermicelli, kelp, rape heart, mung bean sprouts, cabbage rolls, shredded chicken, shredded pork, tofu, 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.
The following formulas are provided free of charge on the Internet, which are only for comparison and learning reference with the above formulas.
Give one away.
Xinshi hot spicy dip
Features:
Spicy and delicious, spicy but not dry, hemp but not bitter, belonging to semi-slag type.
Main ingredients:
5 kg of dried bullet sea pepper, 2,500 g of dried sea pepper, 2,500 g of dried green pepper, 0.5 kg of fresh butter/kloc-0, 50 kg of salad oil, 5 kg of chicken oil, and 0.0 kg of beef bone soup/kloc-0.
Seasoning:
30g of yellow rice wine, 6g of white wine, 20g of mash juice, 2g of rock sugar, 50g of chicken powder, 50g of monosodium glutamate and a proper amount of salt.
Spices:
75g fennel, 20g fragrant leaves, 50g galangal, 50g licorice 10g, 50g cardamom, 50g citronella, 75g pepper, 50g fragrant fruit, 30g Amomum villosum, 50g Nanjiang, 20g thyme, 50g gardenia, 50g cinnamon and 50g Lithospermum 10g.
Production method:
(1) Crush all the spices, wrap 2/3 of the spices with gauze, and soak them in warm oil to give off fragrance; Cut the dried capsicum into sections, remove seeds, soak in warm water for about 10 minute, remove impurities, put in a pot and cook for 10 minute until the capsicum becomes soft and discolored, and put in a blender for later use;
(2) Soak the dried Zanthoxylum bungeanum in water for about 5 minutes, and control the drying water for later use; Wash the fresh butter, put it in a pot and cook it with low fire until the oil is exhausted, then add ginger, onion, onion and white wine to remove the odor and enhance the umami flavor; Take a cauldron, add the cooked butter, chicken oil and salad oil, stir-fry the stirred chilies with low fire for about 1 hour until the chilies are fragrant without moisture, add ginger, garlic and soaked chilies, stir-fry for 5-8 minutes, add the remaining13 spices, stir-fry until the chilies are fragrant, and turn off the heat. Take a dense mesh net, put it on the vat, put the fried material on it, and drain all the oil;
(3) adding fresh beef bone soup into the residue, decocting for 20 minutes, and filtering the residue to obtain juice for later use; When picking vegetables, according to the size of your own pot, add or subtract the bottom material according to the ratio of 1500g oil: 500g water. Add 30g of finely chopped dried chili, 10g of dried chili, 30g of yellow wine, 6g of white wine, 20g of fermented mash juice, 2g of rock sugar, 50g of chicken powder, 50g of monosodium glutamate and a proper amount of salt into each pot, and mix well for later use.
Technical key:
Stir-fried sea pepper is very important, not too messy, or you will get fat.
Bitter, but not too raw, otherwise it is not fragrant or dry; Pepper should be fried dry, otherwise the oil will be turbid and not bright; The oil temperature of soaking spices is generally around 20% ~ 30%; Washing oil is very important. The oil won't shine until the water is washed dry. If washed old, the oil will be black and not fragrant. Dried bullet sea pepper is not very spicy but the color is good, and there are two gold bars. Dried sea pepper is very spicy but the color is not good. You should use both.
Give away two tickets
Authentic mala Tang recipe announced! ! !
Mala Tang recipe-1
The soup is made of chicken soup with cinnamon, tangerine peel, dried pepper, prickly ash, star anise, Anemarrhena asphodeloides, Hanyuan pepper, bean curd, fermented glutinous rice juice, etc.
Hot sauce formula -2
250g butter, vegetable oil 100g, Pixian bean curd 150g, Yongchuan lobster sauce 50g, rock sugar 10g, pepper 5g, pepper 2g, dried pepper 20g, fermented glutinous rice juice 20g, Shaoxing wine 20g, ginger rice 10g, etc.
Put the pot on the fire. Boil the vegetable oil until it is half-cooked, add Pixian bean paste (first fine) until crisp, add ginger rice and pepper and stir-fry until fragrant, then add fresh soup immediately. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.
Hot sauce formula -3
Formula:
Half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 2 ounces of pepper, 4 ounces of dried pepper, 1 bag of Pixian watercress, 2 ounces of crystal sugar, half a catty of ginger, half a catty of garlic, 5 tsaoko, a little fennel, 25 cloves of clove, 5 small pieces of cinnamon, and chicken essence 1 ounce.
Method:
Mix the three oils-add rock sugar and stir-fry with low fire-add Pixian watercress and stir-fry with low fire (at least half an hour), which will not carbonize the sugar, otherwise it will be bitter-stir-fry the rest (except traditional Chinese medicine) together, and divide the ginger and garlic into five pots-add water (preferably bone soup)-add traditional Chinese medicine for half an hour.