A, hot pot base frying
Raw materials: 500 grams of vegetable oil 300 grams of butter Pixian 300 grams of dried chili 350 grams of ginger 20 grams of garlic 40 grams of scallions 60 grams of sugar 30 grams of mash juice 100 grams of octagonal 20 grams of Sannai 10 grams of cinnamon 10 grams of aniseed 10 grams of fennel 5 grams of comfrey 5 grams of fennel 2 grams of vanilla 2 grams of grass comfrey. Comfrey 2g vanilla 2g male cloves 1g
Method:
1, vegetable oil first refined; butter cut into small pieces; Pixian douban finely chopped; dried chili into the pot of boiling water to cook for about 2 minutes, fished out of the stranded velvet, that is, into the patty cake chili; ginger broken; garlic peeled flap; onion pull knot; rock sugar cracked; star anise, trinacota, cinnamon broken into small pieces; strawberry tapped broken.
2, frying pan on medium heat, sizzling pot, pour vegetable oil hot, into the butter simmering, into the ginger, garlic cloves, green onion knots burst incense, and then into the Pixian bean paste and patty cake chili pepper, turn to a small fire and slowly stir-fry for about 1 ~ 1 5 hours, to the bean paste water gas frying dry, fragrant and chili peppers slightly white, pick out the pot of green onion knots do not use.
3, then into the star anise, Sannai, cinnamon, aniseed, fennel, grass nuts, comfrey, incense, vanilla, public cloves, etc., continue to stir-fry with a small fire for about 15 to 20 minutes, to the pot of spices in the dark color, into the rock sugar, mash juice, simmering slowly over a small fire to the mash juice in the water evaporates, then the pot will be away from the fire mouth, cover and warm up to the pot of raw materials cooled down into the pot of base ingredients.
Two, hot pot soup modulation
Raw materials: 300 grams of pork bones, 300 grams of cattle bones, 100 grams of chicken bones, 10 grams of ginger, 30 grams of green onions, 20 grams of wine, 30 grams of chicken essence, 15 grams of monosodium glutamate
Methods:
1, pork bones, cattle bones, washed and cracked; chicken bones, washed; ginger shot; onions, pull the knot.
2, the first pig bone, cattle bone, chicken claw bone into the pot of boiling water, blanch a water, fish out into a pot of water, add ginger, scallions, wine, with a large fire after boiling, turn to a small fire until the soup color white, knock off the slag is not used, that is, the fresh soup.
3, then adjusted into the chicken essence, monosodium glutamate, another dry chili, pepper into the frying pan with vegetable oil fried, and then were scattered into the 5 hot pots each hot pot sprinkle 150 grams of dry chili, 25 grams of pepper, then you can put the hot pot on the table to be boiled for a few minutes, then you can get hands on all kinds of raw materials to shabu-shabu
Three, some of the issues related to the operation of the
1, in the hot pot In the frying process of the base material, we must use a small fire, so that one can avoid frying the raw material burnt, two can make the raw material inside the flavor and pigment fully ooze out.
2, the frying process with a hand spoon or spatula constantly turning, in order to make the raw materials evenly heated and avoid sticking to the pan.
3, hot pot base added to the Pixian bean paste is mainly used for flavor, and patty cake chili pepper is mainly used for color, but both should be slowly fried dry moisture, so that the flavor and pigmentation fully dissolved in oil.
4, hot pot base with rock sugar can play the role of "bright" soup. And add the mash juice, in order to promote the spicy beans and chili peppers, spices in the flavor fully seep out and dissolve into the oil. In addition, the addition of mash juice can also play a role in the harmonization of the flavors and remove the bitter and astringent taste of some spices.
5, hot pot base spices is undoubtedly to increase the aroma of which added comfrey is to increase the red color, but the amount of spices can not be too large, otherwise it will produce a bitter taste. At the same time, the type of spices added should not be too much to add star anise, cinnamon, cumin and other commonly used spices, and then add a small amount of other spices can be assisted. Note that the spices added to the hot pot base are usually less than the spices added when making the marinade.
6, in the modulation of hot pot soup, if the taste requirements are not too spicy, then one of the dried chili peppers do not directly into the frying pan with oil, but first into the pot of boiling water blanch a water to reduce its spicy flavor, and then fish out and sprinkle into the hot pot.
7, the hot pot base of large quantities of frying methods and small quantities of frying methods have some differences. Small batch frying generally want to be one of the spices into powder, and reduce its amount, but also to appropriately shorten the spice frying time.
8, hot pot base stir-fried, the surface of a layer of oil floating. We can play this layer of oil as part of the old oil, for the next frying for the "mother oil" to use, because this can make the hot pot base more rich and mellow flavor.