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The specific preparation method of red soup is as follows: first, put the wok on high fire, add butter to 80% heat, then add one catty of onion and coriander, remove it after deodorization, add 70% hot watercress, millet spicy and chicken oil, then add ginger, onion, garlic, lobster sauce and pepper, stir-fry until fragrant and red, and then add spices after flat drying. After the aroma is fried, it is boiled with mash juice and rock sugar. When the soup is thick, fragrant and spicy, it can be used in hot pot. Liquor is used to cool down, so as not to fry the bottom material. After frying, it is stuffy for one night, and the oil is drained the next day. The impurities are boiled with water and the soup stock is used to add soup. We should also pay attention to the following two points when preparing red soup: First, the floating foam on the surface of the soup is mixed with oil and must be skimmed. The method is: gently dip it with the back of the spoon, let the floating foam stick to the back of the spoon, and then remove it to avoid skimming off the oil. The second is to have a taste on the way. If the salty taste is not enough, add salt appropriately; If the spicy taste is not strong, add some watercress, pepper and pepper; If you find it too spicy or salty, you can add rock sugar or light soup. After supplementary seasoning, the taste of hot pot is more in line with the requirements of eaters, and the flavor of authentic Chongqing hot pot is more prominent.
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Clear soup: 1) raw materials for hanging soup (taking 30 pot bottoms as an example): 6 kg of chicken, 6 kg of pig bone 15 kg of cow bone 15 kg, 500 g of ginger, 500 g of onion, 50 g of angelica sinensis and 0/00 g of codonopsis pilosula. 1, rinse the raw materials of the soup with clear water, then put them into boiling water to "drain", and then wash them with clear water. 2. Cut the chicken into large pieces. Put salad oil in the pot and stir-fry onion, ginger, angelica and codonopsis pilosula. 3, the raw materials into the pot, mixed with 80 kg of water, first with a big fire to boil, after removing the floating foam, use a small fire to hang out the flavor. Cooking: 1. Clear soup: salt, monosodium glutamate, chicken essence, chicken powder, meat sauce treasure, pork essence, chicken essence, onion, jujube, medlar, fragrant sand and ginger slices.
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As the saying goes, "No chicken is not fresh, no duck is not fragrant, and no bones are not thick", so when making white soup, we must pay attention to the matching of raw materials to ensure the delicious taste of the soup. Its characteristics are: milky white color and positive taste. Thick consistency. Old hen, three old ducks, two pig bones, 25kg crucian carp, 4kg (crucian carp must be wrapped with gauze when cooking soup). Hanging soup process 1 soaking raw materials in cold water for 2 hours, so that the nutrients in each raw material are doubtful, and the boiled soup is fresh and delicious. 3 Add ginger and onion cooking wine when hanging soup. You can only add boiling water to the soup pot, and it is strictly forbidden to add cold water to the soup pot. 5. Foam frequently to ensure that the soup is milky white. When the fire is boiled, stew the soup with strong fire as thick soup, and stew the soup with low fire as clear soup. Be sure to pay attention to the pot;
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Configuration of soup brine:
Old hen 2 ox bones 2500g sheep bonzi bones 3000g duck rack 2 pairs of angelica15g angelica dahurica 3g kaempferia 5g.
Method: fire the wok, heat it with oil, stir-fry Angelica sinensis, Radix Angelicae Dahuricae and Rhizoma Kaempferiae slightly, stir-fry the chicken pieces together, and when the water is almost dry, pour the wok into a stainless steel bucket, then add beef bones, bonzi bones, duck rack and spice bag, and then inject 50 kg of water. After the fire is boiled, skim off the floating foam and cook it with low fire for about 6 hours, and then take it out.
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