Step 1 Stir-fry the base material and red oil.
Take a large stainless steel barrel, pour 28.5 kg of butter and 5 kg of rapeseed oil, heat it with strong fire until the oil temperature reaches 150℃- 160℃, put the mixed spices into an oil pan, fry them with low fire until they turn golden, take out the spices, then add 2.5 kg of white sugar, and stir-fry them slowly with low fire until all the sugar is gone. Continue to stir-fry with low fire for about 15 minutes until the watercress is crisp and fragrant, add the fragrant spices again, continue to stir-fry with low fire for 20 minutes, sprinkle with Wang Shouyi shisanxiang 100g, stir well, turn off the fire, let stand for10 minutes, then mix the red oil and the bottom oil.
The proportion of spices is 300g of star anise, 250g of Amomum tsaoko, Arnebia euchroma and Gardenia respectively, 200g of cinnamon, fennel, nutmeg, fragrant leaves, Rhizoma Kaempferiae and dried citronella respectively, 50g of clove and licorice respectively, 50g of Lingcao, Amomum villosum and Amomum villosum each/kloc-0, 50g of galangal/kloc-0.
Q&A:
Q why should spices be fried in a pot?
A No matter whether it is butter or rapeseed oil, it will have a certain odor, so we put the spices in the pot in advance and fry them in oil. After heating, the flavor of the spices melts into the oil, which can not only cover the odor of the oil, but also help to enhance the fragrance of the oil.
Step 2 Mix soup
Wash and blanch 2.5 kilograms of pig bone and chicken rack 1 piece, put them in a stainless steel barrel, inject 20 kilograms of clean water, boil them with strong fire, change to medium fire and cook them until the soup turns pale white, then add 500 grams of fried base material in step 1 piece, continue to cook them with low fire for 20-25 minutes, and filter out the residue in the soup.
Step 3: Prepare maocai water.
Pour 25 kilograms of water into the cauldron and 500 grams of salt to boil. After the guests order, put the raw materials into maocai water and heat them until they are mature. There are many kinds of ingredients that can be used for "Mao". Common meat ingredients include net beef tripe, duck blood, semi-finished meatballs (including fish meatballs, beef balls and shrimp balls), ham sausage, chicken heart, chicken gizzard, water-soaked pork skin, wing tips and crab sticks. Common vegetable materials include lotus root slices, lettuce, wax gourd, Pleurotus ostreatus, dried bean curd, bean skin, frozen bean curd, Chinese cabbage, auricularia auricula, potato, Flammulina velutipes, Lentinus edodes, kelp, broccoli, chrysanthemum morifolium, oil wheat vegetable, rape and so on.
Step 4: Prepare seasoning.
Take 1 kg as the standard: take a container, pour salt, chicken powder and monosodium glutamate10g each, sprinkle with celery powder, garlic and chopped green onion 50g each, and add secret lobster sauce10g, fried white sesame 5g and pepper noodles 5g 5- 10/0g.
Practice of Douchi Sauce: Put 3kg of salad oil into the pot. When it is heated to 40%, add 50g of Tongchuan Douchi10kg and 500g of chopped onion, stir-fry slowly with low fire until the flavor of Douchi is very strong, and add 50g of Wang Shouyi Thirteen Fragrances and stir well.
In addition, after trying to make a finished product, our master Sichuan cuisine thinks that the spicy taste and spicy taste of this maocai are not particularly strong, so we put forward three suggestions for the practice: First, it is suggested that in the process of frying the base material, on the basis of the original formula, 2 kilograms or more of Zanba pepper and a proper amount of dried pepper should be added to adjust the spicy taste and spicy taste; Second, when frying the bottom material, it is suggested to add small ingredients such as onion and ginger to refine oil first, and then add spices to stir fry; Third, in the final seasoning process in maocai, it is suggested that the amount of red oil should be increased to100g, and a proper amount of pepper oil should be added.
Spicy taste:
To make maocai with this flavor, you need to prepare two kinds of seasonings: one is spicy base material, and the other is spicy soup material.
NO. 1 spicy seasoning: put rapeseed oil 100 kg and butter 50 kg into the pot, simmer until it is 80% hot, turn off the fire and cool it to 30% hot, first put scallion 10 kg and ginger 5 kg, simmer until the scallion turns golden, take out the scallion and ginger, and add the scallion. Minced with a meat grinder), simmer for about 2 hours, add the spices mixed with clear water (7 kilograms of spices with 3 kilograms of water) and 5 kilograms of Dahongpao pepper, continue to simmer for half an hour, and let it cool from the fire. The proportion of spices is not as complicated as the legend: take star anise, Rhizoma Kaempferiae, Amomum tsaoko and nutmeg100g, fennel, cinnamon and fragrant leaves (75g) and clove (50g) and mix them evenly. Wash them with clear water first, then stir-fry them in a hot dry pot and grind them into pieces.
NO.2 The method of spicy soup: take 25 kg of bone soup and 4-5 kg of spicy base, boil it on high fire, change it to low fire for 30 minutes, filter the residue, and add proper amount of monosodium glutamate, chicken powder and a little sugar to adjust the taste.
NO.3 seasoning method of spicy maocai: put the bone soup into the pot, put the raw materials selected by the guests into a small bamboo basket to be cooked, control the soup, then pour it into the container, first pour in douchi oil and sesame oil, then scoop in the spicy soup, and finally sprinkle with chopped green onion and coriander. Generally, if the ingredients selected by the guests are 1 kg, you need to add sesame oil10g, 50g of lobster sauce oil, and the soup is less than half of the raw materials.
Green pepper flavor:
The method of making it is exactly the same as that of spicy maocai, except that we need to cook the base of green pepper in advance. Specific methods: put rapeseed oil 100 kg and butter 50 kg into the pot, simmer to 80% heat, turn off the fire and cool to 30% heat, first put green onion 10 kg and ginger 5 kg, simmer until the green onion turns golden, take out the green onion and ginger, and add 40-45 kg of Pixian watercress and glutinous rice paste. Click to learn more about joining projects.