Dry pot is one of the production methods of Sichuan cuisine, spicy and fragrant, rich flavor, delicious and addictive, dry pot has a variety of types, dry pot shrimp, dry pot chicken, etc., are very tasty, to do the dry pot base material is very important, the base is made with bean paste, spicy sauce, patty cake peppers, etc., the main proportion to be mastered.
Dry pot believe that many people like to eat, spicy addictive, spicy and fresh, delicious and addictive, dry pot in Hunan, Hubei, Chongqing and other areas are very popular, dry pot varieties are also a variety of dry pot, dry pot fat intestines, dry pot chicken, dry pot shrimp, dry pot ribs and so on, are very tasty, I am also very fond of dry pot, dry pot want to be delicious, the base is very important. The base is the soul of the dry pot, the following is to share the recipe for dry pot.
A dry pot recipe
1, prepare the ingredients: canola oil 10 pounds, 160 grams of bean paste, 500 grams of Man Tian Xing, 30 grams of lantern peppers, 800 grams of two thorns, 20 grams of star anise, 12 grams of cinnamon, 30 grams of fennel, 23 grams of white buckles, 1.5 grams of licorice, 20 grams of sesame seeds, 25 grams of sand, 3 grams of cloves, 12 grams of trinella, 15 grams of onions, 20 grams of cumin, grass nuts. 15 grams, 20 grams of green onions, 30 grams of onions, 30 grams of celery, 25 grams of ginger, 15 grams of cilantro, 100 grams of ginger, 80 grams of garlic, black beans, spicy sauce, thirteen spices, seafood sauce, sweet noodle sauce
2, the two thorns, lantern peppers, full of stars picked and washed, add water to the pot, the water boiled to put the chili peppers, cook for about ten minutes to cook the chili peppers are soft, fished out and drained! water, put into the cooking machine to break up the spare.
3, green onions cleaned and cut into pieces, ginger cleaned and sliced, onions cleaned and cut into small pieces, cilantro cleaned and cut into pieces, celery cleaned and cut into pieces, put the spices above the pot, add warm water and soak for ten minutes to remove odors and impurities, soak well and then wash and did not drain the water and standby.
4, add oil to the pot, oil hot spices, green onions, ginger, cilantro, celery, onions put in, frying over low heat, stirring constantly to prevent frying, frying dry frying out the flavor, fish out the crumbs, patty cake peppers, soybean paste into it, and stir fry evenly.
5, with a small fire frying, to stir constantly, fry to about 40 minutes, the water fried dry, fried flavor, time, add ginger and garlic, continue to fry for ten minutes, time to add the right amount of, tempeh, spicy sauce, thirteen spices, seafood sauce, sweet noodle sauce, stir fry evenly, dry pot sauce is ready.
Second, dry pot ribs practice
1, prepare the ingredients: ribs, dry pot sauce, rock sugar, soy sauce, yellow wine, ginger, green onion, pepper,
2, wash the ribs, chopped into small pieces, soak in water for half an hour, soak well in a pot of cold water, add yellow wine, ginger, large fire boil, skimming the froth, blanch well out of the water and rinse clean. .
3, add water to the pressure cooker, put the ribs in, add rock sugar, soy sauce, yellow wine, ginger, scallion, cover the lid pressure for eight minutes, time, the ribs fished out and drained for spare parts, add oil to the pot, oil heat to put the ribs in, frying with medium-low heat.
4, fried to the ribs skin browned out, the pot to stay in the bottom oil, hot oil into the pepper, dried chili pepper segment, dry pot sauce stir fry evenly, put the ribs in, stir fry evenly, add chicken essence, monosodium glutamate stir fry evenly, the pot low lay on the onion silk, ribs put in, sprinkled with white sesame seeds, cilantro, green onions, you can eat.
Summary: dry pot is done, spicy and addictive, spicy and fresh, delicious and addictive, dry pot wants to be delicious, the main thing is to look at the substrate, the main substrate is done well, no matter what to do with the dry pot is delicious, the above is the recipe for the dry pot sauce, as long as the proportion of the mastery of a good, like to eat dry pot can try.
Szechuan dry pot sauce
Ingredients: unit G
A material: 200 anise 500 cinnamon 80 caojiao 150 (seeded) fennel 300 cardamom 100 sand nuts 100 spices 200 Lingzhao 50 licorice 50
B material: 100 leaves, 50 spices, 50 gao liang ginger 100 clove 50 vanilla 50
C material: Pixian Douban 2500 dried chili 3000 red pepper 500 Yongchuan Douban 400 tofu milk 400 rock sugar 50 garlic 500 ginger 500 mash 500 oyster sauce 750 salad oil 25 kg
Preparation: 1, with the pulverizer will be A material into the size of the grain of rice particles.
2, B material in the high ginger is not easy to break, so it is necessary to soak in water alone for 5 hours, and then use a knife guillotine into the size of a grain of rice. The rest of the B material with a pulverizer into crushed, and then soaked in water for more than 2 hours, and then rinsed and drained to be used. B material soaked in water, in order to remove some of the bitter flavor of the spices.
3, the broken A material and broken and soaked B material together, mix well, and then sealed for about 10 minutes. Here to put the two types of broken spices together and mix well, because they are just one dry and one wet, when the A type of spice crushed grain absorbed part of the moisture of the B type of spices, frying will not be easy to scorch. As for sealing and placing, it is to prevent the volatilization of the aroma.
4, the C material in the dried chili into the boiling water pot to cook for 10 minutes, fish out and drain, and then use a meat grinder into patty sea pepper. The purpose of cooking here is: to reduce the spicy flavor, so that the color of the fried sauce is red.
5, the stainless steel bucket (or large frying pan) on the fire hot, scoop a spoonful of salad oil into the sizzling pot, and then pour all the salad oil burned to three or four hot, then under the patty chipotle peppers and Pixian soybean petals, to be stir-fried over low heat to the pot of water will be dry (about an hour), add rock sugar and mixing spices particles, continue to stir-fry for about half an hour after the next edamame beans, peppercorns, ginger and garlic stir-fry month, about 5 minutes in addition to add the mash, tofu milk, soy sauce, and then add the spices. mash, tofu milk, oyster sauce stirred off the heat and cover, let stand 24 hours before use.
Hello, I'm Yin Xiao Chef, focusing on the topic of food and beverage technology dissemination, I'm very pleased to be able to answer this question for you.
What do you mean by dry pot?
Dry pot dishes from the folk, with a strong countryside flavor, dry incense moist, spicy and fragrant, thick flavor as a characteristic, with bubble Shu spicy composite flavor, but also pure spicy flavor, spicy flavor, sour and spicy flavor, homemade flavor, etc., the main use of toughness, brittleness, tenderness of the chicken, ducks, laxity, cows, goats, frogs, shrimp and other livestock and poultry as the main raw materials, with the taste of the crunchy root vegetables, let a person mouth watering, unforgettable. The food is very good, and it's hard to forget.
Dry pot is a dish without soup, eat the taste of dry flavor, directly loaded pot on the table food. After years of development, now the dry pot has developed into two categories, one is dry and fragrant without soup, one with a little soup, and the most popular with diners, or to count the former.
The key to making dry pot lies in the preparation of dry pot sauce, each master's understanding of the dish is different, the ratio of dry pot sauce is also similar, so it is not to say that who's dry pot sauce is good, and who's not, but also according to the requirements of the dish, the local customs and habits have a relationship.
Below I will use more than ten years of dry pot recipe to share with you. I hope to help people who need it do not understand can ask me, happy to help you solve the puzzle.
The production method of dry pot sauce
1, the pot poured into 50 pounds of rapeseed oil burned to smoke, add pat broken onion segments, the old ginger, onions, cilantro into the pot to fry to golden brown and taste, fish out, under the ginger, garlic rice 1 pound each fried incense, fried dry, and then under the Pixian soybean paste 15 pounds, stir-frying stir-fry over a small fire for 20 minutes, and then add patty cake chili pepper 8 pounds, 3 pounds of cracked pickled peppers continue to stir-fry to the color brownish red, add sweet wine, and then add the Pixian soybean paste 15 pounds, stir-fry over a small fire. color brownish red, add sweet wine, under the peppercorns, spice powder stir-fried into.
Peppers and spice powder in advance with white wine to soak a little, to help better out of the fragrance, to achieve results.
2, prepare a large pot, put 1 bottle of tomato sauce, 1 bottle of seafood sauce, Thai chili paste half a catty, a bottle of Laoganma, peanut butter 1/3 bottle, add the above fried soybean sauce 4 tablespoons of mixing into it.
3, the frying base of the oil out, used as a dry pot special oil, the rest of the sauce to do dry pot sauce, each time you want to use, according to the above ratio modulation can be.
Recipe for spice powder:
30 grams of anise, 30 grams of cinnamon, 40 grams of incense, 20 grams of cloves, 20 grams of cardamom, 20 grams of Angelica dahurica, 30 grams of grasshopper, 20 grams of tangerine peel, 15 grams of Thousand Miles of Spices, 40 grams of fennel, 2 roo han guo, 15 grams of ginger, lemongrass 30 grams of Angelica sinensis 5 grams of ginseng 5 grams of licorice 10 grams, mix well and pulverize it into powder by pulverizer. can be.
dry pot belongs to a branch of Sichuan cuisine, I have dry pot recipe do not know you want that which? Dry pot fish, dry pot ribs, dry pot chicken, dry pot bullfrogs, dry pot chicken, dry pot spicy shrimp, dry pot fat intestines, dry pot small yellowtail, dry pot beef and so on and so forth. Because of the uniqueness of each dish, so each dry pot production standards are not the same, the recipe is not the same
dry pot is one of the production methods of Sichuan cuisine, spicy and fragrant, rich flavor, delicious and addictive, dry pot has a variety of kinds of dry pot, dry pot shrimp, dry pot chicken and so on, are very tasty, to do the dry pot base is very important, the base is made with bean paste, spicy sauce, patty cake pepper, etc., the main proportion to be made of, the main proportion to be made of, the main proportion to be made of, the main proportion to be made of, the main proportion to be made of, the main proportion to be made of.
Dry pot believe that many people like to eat, spicy addictive, spicy and fresh, delicious and addictive, dry pot in Hunan, Hubei, Chongqing and other areas are very popular, dry pot varieties are also a variety of dry pot, dry pot fat intestines, dry pot chicken, dry pot shrimp, dry pot ribs and so on, are very tasty, I am also very fond of dry pot, dry pot want to be delicious, the base is very important. The base is the soul of the dry pot, the following is to share the recipe for dry pot.
1, prepare the ingredients: canola oil 10 pounds, 160 grams of bean paste, 500 grams of Man Tianxing, 30 grams of lantern pepper, 800 grams of two thorns, 20 grams of star anise, 12 grams of cinnamon, 30 grams of fennel, 23 grams of white buckles, 1.5 grams of licorice, 20 grams of sesame seeds, 25 grams of sand nuts, cloves 3 grams of 12 grams of Sannai, 15 grams of grass fruits, 20 grams of green onion, 30 grams of onion, 25 grams of sweet potato. grams, 30 grams of onion, 30 grams of celery, 25 grams of ginger, 15 grams of cilantro, 100 grams of ginger, 80 grams of garlic, black beans, spicy sauce, thirteen spices, seafood sauce, sweet noodle sauce
2, the two thorns, lantern peppers, full of stars picked and washed, add water to the pot, the water boiled to put the chili peppers, cook for about ten minutes, cook the chili peppers soft, fished out to drain the water and put it into the cooking The first thing you need to do is to put the chili peppers in the pot and cook them for about ten minutes.
3, green onions cleaned and cut into pieces, ginger cleaned and sliced, onions cleaned and cut into small pieces, cilantro cleaned and cut into pieces, celery cleaned and cut into pieces, put the above spices in a pot, add warm water to soak for ten minutes to remove odors and impurities, soak well and wash and did not drain water and standby.
4, add oil to the pot, oil hot spices, green onions, ginger, cilantro, celery, onions put in, frying over low heat, stirring constantly to prevent frying, frying dry frying out the flavor, fish out the crumbs, patty cake peppers, soybean paste into it, and stir fry evenly.
5, with a small fire frying, to stir constantly, fry to about 40 minutes, the water fried dry, fried flavor, time, add ginger and garlic, continue to fry for ten minutes, time to add the right amount of, tempeh, spicy sauce, thirteen spices, seafood sauce, sweet noodle sauce, stir fry evenly, the dry pot sauce is ready.
1, prepare the ingredients: spare ribs, dry pot sauce, rock sugar, soy sauce, yellow wine, ginger, scallion, pepper,
2, wash the spare ribs, chopped into small pieces, soak in water for half an hour, soak well in a pot of cool water, add yellow wine, ginger, large fire boil, skimming the froth, blanch the good water out and rinse well.
3, add water to the pressure cooker, put the ribs in, add rock sugar, soy sauce, yellow wine, ginger, scallion, cover the lid pressure for eight minutes, time, the ribs fished out and drained for spare parts, add oil to the pot, oil heat to put the ribs in, frying with medium-low heat.
4, fried to the ribs skin browned out, the pot to stay in the bottom oil, hot oil into the pepper, dried chili pepper segment, dry pot sauce stir fry evenly, put the ribs in, stir fry evenly, add chicken essence, monosodium glutamate stir fry evenly, the pot low lay on the onion silk, ribs put in, sprinkled with white sesame seeds, cilantro, green onions, you can eat.
Summarize: dry pot is done, spicy and addictive, spicy and fresh, delicious and addictive, dry pot wants to be delicious, the main thing is to look at the substrate, the main substrate is done well, no matter what to do with the dry pot is good, the above is the recipe for the dry pot sauce, as long as the proportion of the mastery of a good, like to eat the dry pot you can try. dry pot is one of the production methods of Sichuan cuisine, spicy and fragrant, rich flavor, delicious and addictive, dry pot has a variety of types, dry pot shrimp, dry pot chicken, etc., are very tasty, to do dry pot base material is very important, the base is made with bean paste, spicy sauce, patty cake peppers, etc., the main proportion to be mastered.
dry pot believe that many people like to eat, spicy addictive, spicy and fresh, delicious and addictive, dry pot in Hunan, Hubei, Chongqing and other areas are very popular, dry pot varieties are also many kinds of dry pot, dry pot fat intestines, dry pot chicken, dry pot shrimp, dry pot ribs and so on, are very tasty, I also like to eat dry pot, dry pot to eat, dry pot want to eat good, the base is very important, the base is the soul of the dry pot. Here is the recipe to share the dry pot.
1, prepare the ingredients: canola oil 10 pounds, 160 grams of bean paste, 500 grams of sky sky, 30 grams of lantern peppers, 800 grams of two thorns, 20 grams of star anise, 12 grams of cinnamon, 30 grams of fennel, 23 grams of white buckles, 1.5 grams of licorice, 20 grams of sesame seeds, 25 grams of sand nuts, cloves 3 grams of 12 grams of trinitrotoluene, 15 grams of grass fruits, 20 grams of green onions. grams, 30 grams of onion, 30 grams of celery, 25 grams of ginger, 15 grams of cilantro, 100 grams of ginger, 80 grams of garlic, black beans, spicy sauce, thirteen spices, seafood sauce, sweet noodle sauce
2, the two thorns, lantern peppers, full of stars picked and washed clean, the pot to add water, water open to the chili peppers, cook for about ten minutes, cook the chili peppers, soft, fished out of the draining water, put it into the cooking The first thing you need to do is to put the chili peppers in the pot and cook them for about ten minutes.
3, green onions cleaned and cut into pieces, ginger cleaned and sliced, onions cleaned and cut into small pieces, cilantro cleaned and cut into pieces, celery cleaned and cut into pieces, put the spices above the pot, add warm water and soak for ten minutes to remove odors and impurities, soak well and then wash and did not drain water and standby.
4, add oil to the pot, oil hot spices, green onions, ginger, cilantro, celery, onions put in, frying over low heat, stirring constantly to prevent frying, frying dry frying out the flavor, fish out the crumbs, patty cake peppers, soybean paste into it, and stir fry evenly.
5, with a small fire frying, to keep stirring, frying to about 40 minutes, the water fried dry, fried flavor, time, add ginger and garlic, continue to fry for ten minutes, time to add the right amount of, tempeh, spicy sauce, thirteen spices, seafood sauce, sweet noodle sauce, stir fry evenly, dry pot sauce is ready.
1, prepare the ingredients: spare ribs, dry pot sauce, rock sugar, soy sauce, yellow wine, ginger, scallion, pepper,
2, wash the spare ribs, chopped into small pieces, soak in water for half an hour, soak well in a pot of cool water, add yellow wine, ginger, large fire boil, skimming the froth, blanch the good water out and rinse well.
3, add water to the pressure cooker, put the ribs in, add rock sugar, soy sauce, yellow wine, ginger, scallion, cover the lid pressure for eight minutes, time, the ribs fished out and drained for spare parts, add oil to the pot, oil heat to put the ribs in, frying with medium-low heat.
4, fried to the ribs skin browned out, the pot to stay in the bottom oil, hot oil into the pepper, dried chili pepper segment, dry pot sauce stir fry evenly, put the ribs in, stir fry evenly, add chicken essence, monosodium glutamate stir fry evenly, the pot low lay on the onion silk, ribs put in, sprinkled with white sesame seeds, cilantro, green onions, you can eat.
Summary: dry pot is done, spicy and addictive, spicy and fresh, delicious and addictive, dry pot wants to be delicious, the main thing is to look at the substrate, the main substrate is done well, no matter what to do with the dry pot is delicious, the above is the recipe for dry pot sauce, as long as the proportion of a good grasp of the dry pot, like to eat can try.
10 pounds of rapeseed oil, 160 grams of bean paste, 500 grams of Mantianxing, 30 grams of bell pepper, 800 grams of two thorns, 20 grams of star anise, 12 grams of cinnamon, 30 grams of cumin, 23 grams of white buckles, 1.5 grams of licorice, 20 grams of allspice, 25 grams of sand, 3 grams of cloves, 12 grams of Sannai, 15 grams of grass jelly, 20 grams of scallions, onions 30 grams of celery 30 grams of ginger 25 grams of coriander 15 grams, 100 grams of minced ginger, 80 grams of minced garlic, black beans, spicy sauce, thirteen spices, seafood sauce, sweet noodle sauce [teeth bared] [teeth bared] [teeth bared] [teeth bared] More ingredients! The program is more summery!
10 pounds of rapeseed oil, 160 grams of bean paste, 500 grams of manchurian star, 30 grams of lantern pepper, 800 grams of two thorns, 20 grams of star anise, 12 grams of cinnamon, 30 grams of cumin, 23 grams of white buckles, 1.5 grams of licorice, 20 grams of allspice, 25 grams of sand, 3 grams of cloves, 12 grams of Sannai, 15 grams of grass jelly, 20 grams of scallions, 30 grams of onion, 30 grams of celery, 25 grams of ginger, cilantro 15 grams, 100 grams of minced ginger, 80 grams of minced garlic, black beans, spicy sauce, thirteen spices, seafood sauce, sweet noodle sauce.
I think the recipe for dry pot, the first thing to do is to make the ingredients, ginger, onion, counting, seasoning, star anise, allspice, fennel, cloves, fragrant fruits, dry pepper, pepper, and so on, and then the main ingredient, you can do the dry pot of chicken, exempt, cow wah, pork ribs, fat intestines and so on, and then also want to quasi look at the potatoes, onion, Lianshi, green, red, green, green and fresh pepper and so on, depending on personal taste to prepare the other sparse vegetables can also be!
Dry pot is one of the production methods of Sichuan cuisine, spicy and fragrant, rich flavor, delicious and addictive, dry pot has a variety of types, dry pot shrimp, dry pot chicken, etc., are very tasty, to do the dry pot base material is very important, the base is made with bean paste, spicy sauce, patty cake peppers, etc., the main proportion to master.
Dry pot believe that many people like to eat, spicy and addictive, spicy and fresh, delicious and addictive, dry pot in Hunan, Hubei, Chongqing and other areas are very popular, dry pot varieties are also a variety of dry pot, dry pot fat intestines, dry pot chicken, dry pot shrimp, dry pot pork ribs and so on, are very tasty, I also like to eat dry pot, dry pot to eat, the base is very important to want to eat, the base is the soul of the dry pot, the following is to share the The recipe for dry pot.
Dry pot material in the dry pot dish plays a very important role, just like the hot pot in the hot pot material, no hot pot material hot pot lost its soul, dry pot material and hot pot material in fact have a lot of similarities, the production method is also basically the same, in order to stir-fry a pot of fragrant dry pot, first of all, you have to have a recipe for a good dry pot material, the following I'm going to share a professional dry pot store dry pot material recipe (about 40 pounds of dry pot materials) ).Spices: lemongrass 50 grams, 75 grams of primrose, 100 grams of rowan grass, 100 grams of cinnamon, 100 grams of grass nuts, 50 grams of cloves, 200 grams of cumin, 100 grams of thyme, 100 grams of allspice, 100 grams of fruit, 100 grams of sannay, 100 grams of dahuric dahurica, 100 grams of sandalwood, 100 grams of allspice, 100 grams of white koumite, 100 grams of ginger, 200 grams of star anise, 100 grams of comfrey.
10 pounds of dried chili peppers, 1 catty of red pepper, 100 grams of rock sugar, 15 pounds of salad oil, 5 pounds of butter, 1 catty of green onions, 1 catty of ginger, 1 catty of garlic, Pixian bean paste 10 pounds, 200 grams of mash.
Production method:
1 dry chili pepper boiled in water for 5 minutes, fished out and dried water chopped fine into patty cake chili.
2 ginger slices, scallions cut into pieces, garlic broken, all the spices into two fine.
3 pot of salad oil and butter, oil temperature of 100 or so put ginger slices, scallion segments, garlic, small fire fry dry, fish out the dregs of the material, put the patty cake chili in small batches (once put too much, the oil in the pot will overflow), with a small fire slowly stir-fried (about 15 minutes), and then put Pixian soybean paste continue to slowly stir-fried (about 20 minutes), and then put the spices in a small fire stir-fried for another 10 minutes or so, the final Put peppercorns, rock sugar, mash and then stir fry on low heat for about 5 minutes.
Warm tips: fried dry pot material into a container and let it sit for 24 hours, so that a variety of seasonings fully fermented fusion will be more fragrant, do not use up the dry pot material to cover the proper storage.
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