1. Step 1 Stir-fry the base material and red oil: take a large stainless steel barrel, pour in 28.5 kg of butter and 5 kg of rapeseed oil, heat it with strong fire until the oil temperature reaches 150℃- 160℃, then put the mixed spices into an oil pan, fry them with low fire until the spices turn golden, and take out the spices.
Then add Pixian hot pot watercress 17.5 kg, continue to stir-fry with low fire for about 15 minutes until watercress is crisp and fragrant, add the fragrant spices again, continue to stir-fry with low fire for 20 minutes, sprinkle with Wang Shouyi thirteen spices 100 g, and stir evenly.
Formula: 300g of anise, 250g of Amomum Tsaoko, 250g of Arnebia euchroma and 250g of Gardenia, 200g of Cinnamomum cassia, 200g of fennel, 200g of nutmeg, 200g of fragrant leaves, Rhizoma Kaempferiae and dried citronella, 50g of clove and licorice, 50g of Lingcao, Amomum villosum and Amomum villosum, and 50g of Alpinia officinarum.
2. Step 2: Mix the soup: take 2.5 kilograms of pig bone and chicken rack 1 piece, blanch them, put them into a stainless steel barrel, inject 20 kilograms of clear water, boil them with strong fire, and cook them on medium fire until the soup turns pale white, then add 500 grams of the fried base material in step 1 piece, and continue to cook them on low fire for 20-25 minutes.
3. Step 3: Prepare maocai water: pour 25 kilograms of clean water into the cauldron, and pour 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.
4. step 4: seasoning: based on the ingredients of 1 kg, take a container and pour salt, chicken powder and monosodium glutamate10g each, sprinkle with celery powder, garlic and chopped green onion 50g each, and add secret fermented bean sauce10g, fried white sesame 5g and pepper noodles 5g-0g. Then add 750g of the soup prepared in the boiling step 2, add the cooked ingredients, and finally sprinkle with chopped fresh millet pepper (the dosage is adjusted according to the degree of spicy taste of the diners), 3g of coriander and 5g of chopped peanuts.
Methods and formulas of various red oils
1. Spicy red oil
Spicy red oil is made of dried Chili peppers, which are baked and crisped into nail-shaped or slightly smaller shapes, and heated in vegetable oil. It can be eaten directly as a seasoning or used as a raw material to process various condiments, and is suitable for cooking various dishes and mixing cold dishes.
Raw materials: dried Chili 10 kg vegetable oil 30 kg.
Process: washing dried peppers without damp and musty smell → baking and tabletting → heating and refining vegetable oil → cooling → soaking → heating → cooling → filtering → finished products.
Method:
① Red dried pepper with water content below 12% was selected.
Strong spicy taste, no impurities and mildew are required.
(2) Fresh vegetable oil is put into the pot, and the oil is boiled by strong fire to volatilize its bad smell, and the fire is stopped until the oil temperature is naturally cooled to 40% to 50%.
(3) Put the baked pepper fragments into the cooling oil, stir, soak for about 1 hour, heat with low fire until the pepper is light brown, and cease fire.
(4) take out the pepper fragments, when the oil temperature returns to room temperature, add soaking for 24 hours, take out, and filter the red oil.
Features: bright red oil, clear and transparent, with strong spicy flavor.
Tip: After the oil temperature returns to room temperature, the pepper added can be allowed to stand for a period of time, and then clarified. Sesame oil is prohibited for the selected vegetable oils.
2. Spicy red oil
Spicy red oil is made of dried peppers and prickly ash, which are crushed into coarse pieces and soaked in vegetable oil by heating. It can be directly eaten as a seasoning, and it is suitable for processing various foods as raw materials, and is suitable for preparing spicy hot dishes and seasoning cold dishes.
Raw materials: dried Chili powder 10 kg pepper granules 3 kg vegetable oil 30 kg.
Process: Wash the dried pepper without damp and musty smell → Soak the pepper in warm water until soft → Granulate → Heat and refine the vegetable oil → Cool → Soak → Heat → Cool → Filter → Finished product.
Method:
(1) selecting dry red hot pepper powder with no impurities and mildewed water content lower than 12%, soaking Zanthoxylum bungeanum in warm water until soft, and discharging coarse particles.
(2) put the vegetable oil into the pot, refine until the bad smell is volatilized, and stop the fire until the oil temperature is naturally cooled to 40% to 50%.
(3) Stir the coarse pepper powder in cold oil, soak it for about 1 hour, add pepper particles, heat it with low fire until it smells slightly fragrant and hemp, and stop soaking for 6-8 hours.
(4) filter the spicy oil, take 3-4 layers of clean gauze, take out the residue, wrap it firmly, and put it back in the oil for soaking.
Tip: Zanthoxylum bungeanum should be added after soaking in Chili powder 1 hour, so as to avoid reducing the fragrant and hemp components of Zanthoxylum bungeanum due to too high oil temperature.
3. Fresh Chili oil
Fresh pepper red oil is made of fresh millet pepper and fresh Vitex negundo L. pepper, which is washed and processed into velvet, put into vegetable oil, heated, fried and dehydrated, and then soaked in hot oil.
It can be eaten directly as seasoning, and can also be used as raw material to process various foods, which is suitable for supplementing fresh and spicy or salty dishes.
Raw materials: fresh millet pepper 1 kg fresh Vitex negundo 1 kg vegetable oil 1 kg ginger granules1kg process: fresh millet pepper and fresh Vitex negundo are washed → chopped → vegetable oil is heated and refined → cooled → stir-fried and dehydrated with low fire → added with reserved hot oil → heated.
Method:
(1) Wash fresh millet chili and fresh two-wattle pepper, and put them into a clean grinding machine for milling.
(2) After refining the vegetable oil and cooling it to 40% to 50% oil temperature, add 50% vegetable oil into the pot, stir-fry with low fire, add another 50% warm oil after the pepper is dehydrated and crispy, and heat and stir until it is completely mixed and soaked1~ 2 hours.
Features: oily red and bright, fresh and spicy and fragrant.
It is suggested that the fried fresh chopped pepper should be completely dehydrated and crispy, and the oil temperature of adding another 50% for the second time should be slightly higher, and the effect of soaking with oil temperature is better.
4. Spiced red oil
Spiced red oil is made from dried Chili powder and spiced raw material particles by adding water, distilling, separating oil from water, and soaking in vegetable oil by heating. It can be directly eaten as seasoning and is suitable for cooking various dishes or cold dishes.
Ingredients: Chaotian Chili powder 10 kg star anise 0.5 kg kaempferia 0.3 kg fennel 0.2 kg Zanthoxylum 0.5 kg fragrant leaves 1 kg.
Process: refining vegetable oil → making red oil → cooling to 50% temperature → five spice particles → adding water → distillation → oil-water separation → five essential oils → adding red oil → finished products.
Method:
① Crush the spiced raw materials into smaller particles, but it should not be too fine.
(2) Add 4 times of water to the spiced grains for heating distillation, and the water should not be too much, so as not to affect the exudation of the essential oil of spiced grains; It should not be too small, which will affect the oil yield and cause local overheating of raw materials, carbonization and odor.
(3) Blending the distilled spiced essential oil with red oil according to the ratio of1:50 to obtain spiced red oil.
Features: Spiced red oil is brownish red with strong aroma.
It is suggested that the distillation time of spiced raw materials should not be too long, otherwise, the low-boiling spice components will be lost too much.
For example, in the specific operation, when the cost is not suitable to be controlled or there is no steaming equipment, you can buy high-quality bottled five essential oils from supermarkets around the country and mix them according to the ratio of1:50.
5. Pickled pepper red oil
Red oil with pickled peppers is made from red and full-brewed Vitex negundo or Chaotian spicy as raw materials, which is made into velvet, put into vegetable oil, stir-fried and heated in medium fire, and soaked with excellent fragrance. It can be used as flavor enhancement and color matching for pickled pepper dishes.
Ingredients: Pickled Chili 10 kg vegetable oil 50 kg.
Process: refining vegetable oil → cooling → adding pickled pepper paste → heating → frying → soaking → finished product.
Method:
(1) the vegetable oil is put into the pot for refining to remove bad odor, and the oil temperature is cooled to 40% to 50% by stopping fire.
(2) Dehydrate pickled peppers and put them into a milling machine for later use.
③ Add chopped pickled peppers into vegetable oil, stir fry with medium heat, and cease fire after frying and dehydration until the oil is dark red.
(4) removing and filtering the slag, and standing for 4-6 days.
Features: Deep red in color, with the smell of pickled peppers.
Tip: Pickled pepper residue must be thoroughly removed, and the oil quality should be dark red and slightly bright, without water-soluble juice.
6. Douban red oil
Douban red oil is a kind of high-quality salty and spicy bean paste with red ester fragrance and strong sauce flavor, which is made by chopping or grinding the raw materials by hand, adding vegetable oil and heating and soaking.
Suitable for cooking home-cooked dishes or mixing and seasoning special cold dishes.
Ingredients: salty and spicy bean paste 10 kg vegetable oil 50 kg.
Process: refining vegetable oil → cooling → adding chopped bean paste → heating → frying → soaking → finished product.
Method:
(1) the vegetable oil is put into the pot for refining to remove the bad smell, and the fire is stopped and cooled to 40% to 50% oil temperature.
② Stir-fry and heat the bean paste in a pot, which makes it fragrant.
(3) removing and filtering the douban residue, and standing for 4-6 days.
Features: dark red oil, thick sauce ester.
Tip: The oil temperature of the bean paste in the pot must be kept at room temperature, and the bean paste after slow heating is fragrant. The extracted bean paste can be used as another raw material.
7. Mixed red oil
Mixed red oil is made of salty and spicy bean paste, Chili powder and mixed oil of animals and plants by heating and soaking.
It is suitable for cooking domestic animal offal and Haihe fresh dishes with the same flavor, so as to solve the problem of oily and fragrant cooking with insufficient raw materials.
Ingredients: 8 kg of salted and spicy bean paste, 2 kg of Chili powder, 35 kg of refined pork plate oil/0/5 kg of vegetable oil.
Process: refining animal and vegetable oil → cooling → adding chopped bean paste → heating → frying → adding Chili powder → soaking → filtering → finished product.
Method:
(1) refining animal and vegetable oils to remove bad odor respectively, stopping fire and cooling to 40% to 50% oil temperature.
(2) Add chopped bean paste, stir-fry over medium heat until crisp and fragrant, and then add Chili powder for soaking.
(3) remove and filter the bean paste pastry, cool it in a clean stainless steel container, and refrigerate it in a freezer.
Features: the sauce ester is fragrant and the oil is red.
It is suggested that the amount of animal fat added in summer should be less than winter 15%.
Eight. Hot pot red oil
Hot pot red oil is made of dried Vitex negundo and capsicum frutescens by soaking, cooking until soft, grinding with a grinder, adding salty and spicy bean paste and vegetable oil, and heating and soaking.
It is suitable for frying all kinds of hot pot with spicy characteristics or mixing dishes.
Ingredients: Zanba Chili 10 kg salty and spicy bean paste 3 kg vegetable oil 50 kg.
Process: refining vegetable oil → cooling → adding Ciba Chili paste → salty and spicy bean paste → heating → frying → soaking → filtering → finished product.
Method:
(1) refining vegetable oil to remove bad smell, stopping fire and cooling to 40% to 50% oil temperature.
(2) Add Zanba chili paste and salty and spicy bean paste, stir with low fire, and stir-fry until the fragrance is dehydrated and soaked.
(3) slag removal, filtration and transfer to a stainless steel barrel container.
Features: fresh, spicy and pure, bright and transparent.
Tip: the frying temperature should not be too high to prevent the pepper pot from producing odor.