Here are five spicy balsamic pots and 1 1 spicy balsamic pot dishes.
1
Ingredients: lotus root slices 150g, auricularia auricula 100g, five meals of meat 100g, potato chips 100g, green bamboo shoots 100g, Flammulina velutipes 100g, sliced onion and ginger, garlic. Sesame oil100g, monosodium glutamate10g, chicken powder 5g, salt10g, sugar 5g, dried chili, fermented grains and beer.
The bottom material method of incense pot:
Bottom material:
Bullet Chili Festival 1250g, dried Chili Festival 1000g, red pepper 500g, green pepper 150g, vegetable oil 5kg, butter 5kg, lard 4kg, chicken oil 1500mg, and hotpot oil15000mg.
A material:
5 kg of douban, 2 kg of Bazin pepper, 500 g of rock sugar, fermented grains 1 bottle, oyster sauce 1000 g, moderate amount of Yongchuan lobster sauce, and 2 bottles of Merlot Chili sauce.
Material b:
Amomum tsaoko150g, grass 80g, Amomum villosum 350g, cinnamon 90g, licorice 30g, Amomum tsaoko 60g, geranium 60g, star anise 300g, fennel 300g, Kaempferia Kaempferia 60g, Amomum villosum120g, cinnamon 350g and a little fresh citronella.
Production method:
1. First, chop the material B and soak it in warm water at 70℃ for 30 minutes; Dry peppers and bullet peppers are also soaked in warm water for 30 minutes, and green peppers are soaked for 10 minutes for later use.
2. Put a clean pot on the fire, add lard, chicken oil and old chafing dish oil, heat, add all ingredients A and stir-fry until fragrant. Take it away from the fire and put it aside.
3. Take another bite from the cauldron, add vegetable oil and butter to heat, add ginger and onion to pull oil, and take it out; Add the soaked material B, stir-fry with low fire to get fragrance, add bullet pepper and dried pepper in turn, stir-fry with low fire to dry the water. Pay attention to the heat and don't overcook it.
4. When the fragrance is strong, pour the fried material A into the pot, stir-fry it evenly with the material B on low fire, and put it into a vat.
5. After the bottom material is cooled, take out the oil on it, that is, incense pot oil, and separate it from the bottom material.
Features: spicy and delicious, with rich taste and endless aftertaste.
Preparation method of incense pot oil:
After the bottom material is cooled, take out the oil on it, that is, incense pot oil, and package it separately from the bottom material.
Production method:
(1) Replace all kinds of raw materials with knives, after primary processing, fry them in an oil pan until they are mature, take them out and drain them for later use;
(2) Heat a clean pot, pour in oil, stir fry garlic and green pepper, stir fry dried Chili, onion and ginger slices, add the bottom material of the pot, stir fry the fried raw materials evenly, add salt, monosodium glutamate, chicken powder and white sugar to taste, add beer, stir fry water over medium heat, stir fry oil in a spicy pot until fragrant, and take out the pot and plate.
Tip: The ingredients can be matched at will, and most solid cooking ingredients can be used in dishes.
2
Spicy Guo Yi spicy balsamic pot
Introduction: This spicy one-pot fresh incense pot allows customers to enjoy the delicacies of various raw materials by ordering one pot.
Raw materials:
Shrimp 100g, chicken wings 100g, eel 100g, cooked fat sausage 150g, cooked pork belly 100g, hairy belly 150g and louver 100g. Seasoning: green and red pepper 25g, dried persimmon pepper 50g, salt 10g, monosodium glutamate 20g, chicken powder 15g, sugar 5g, pepper 5g, cooking wine 30g, sesame oil 25g, fragrant pot oil 500g, garlic 50g and onion 50g.
Secret incense pot oil formula:
40 kg of salad oil, 5 kg of rapeseed oil, 7 kg of lard, 7 kg of butter 12 kg, 7 kg of ciba pepper, 600 g of pepper, 5 bottles (about 250 g per bottle) of Chili sauce for spicy girls, 6 bottles (about 300 g per bottle) of Chili sauce for Laoganma Douchi, and 0/50 g of fragrant leaves/kloc. Amomum cardamom125g, Alpinia officinarum150g, Illicium verum160g, Cinnamomum cassia150g, Amomum tsaoko150g, Rhizoma Kaempferiae150g, 5 Siraitia grosvenorii and Glycyrrhiza uralensis Fisch.
Production technology of secret fragrant pot oil;
Heat all the oil in the pot to 40% to 50%, then add Bazin Zanthoxylum bungeanum, Zanthoxylum bungeanum and onion ginger and stir-fry for 20 minutes until the water volatilizes to give off fragrance, then add spices, Chili sauce and Laoganma Chili sauce soaked in warm water (about half an hour) and stir-fry for 40 minutes, take the pot and pour it into a stainless steel bucket, and drain the oil after precipitation.
Note: This spicy pot oil can also be used to make spicy pot shrimp, spicy pot crab, spicy pot duck and other dishes. At the same time, unlike the chafing dish bottom material, the cooking temperature is "older" than the chafing dish bottom material, and only clear oil is used after cooking.
Production method:
(1) Cut the back of the live shrimp, cut the eel into 3cm-long pieces, replace the chicken wings with small pieces, cut the pork belly into 3cm-long strips, cut the pork intestines into 2cm-square rhomboid pieces, slice the Coprinus comatus, and cut the lotus root and green bamboo shoots into 3cm-long strips.
(2) Add water to the pot. First, add shrimp, chicken wings and eel slices, then add fat sausage, pork tripe, Coprinus comatus, green bamboo shoots, lotus root, hairy tripe, yellow throat, venetian blinds and ham slices. This way, if you fry in the pot for a long time, you won't get old so quickly and taste easily.
(3) Add oil to the pot, that is, after the oil of shrimp, chicken wings and eel is controlled, take the oil out of the pot and heat it, then add garlic, onion, green pepper and dried pepper and stir-fry until it is spicy, then add raw materials and remaining seasonings and stir-fry for about 1 min, and then pour the sesame oil out of the pot.
Serving method:
In normal seasons, you don't need to bring fire to the table. After winter, use a special pot and leave the crude oil after eating. Add broth to boil, and then rinse after eating other dishes.
Features: thick, spicy and rich, with unique fragrance.
three
Introduction: In recent years, with the development of local food culture, smart and studious chefs have developed "spicy pot dishes" on the basis of "spicy dishes" and "dry pot dishes". It is a local dish with national culture and is loved by more and more urbanites. Recently, it has been selling well in Beijing, Shanghai, Changchun and other places.
Hot reasons 1:
The incense pot tastes delicious. Spicy balsamic pot originated in Jinyun Mountain, Chongqing. Because of their living habits, local Tujia people usually like to put all kinds of fresh vegetables together, add their own hot sauce, pepper, pepper and various spices, and fry them into a hodgepodge to make the original flavors of various raw materials penetrate each other and taste very refreshing. In case of guests or festivals, local people will add some pork or bacon to their usual chowder, and occasionally add some fresh Haihe dishes such as fish and shrimp to the pot, which not only shows respect for the guests, but also enriches the contents of the dishes, making such chowder more delicious.
Hot reason 2:
The ingredients of the incense pot are more flexible. The aroma and strangeness of spicy pot dishes come from its sauce. On the basis of local sauces, traditional hot pot practice and Miao dry pot practice were added. In addition, a variety of pollution-free natural Chinese herbal medicines and spices have been added to the spicy pot sauce. Spicy incense pot is different from traditional hot pot and dry pot when cooking. All the ingredients in the incense pot are fried with secret sauce. It has the characteristics of flexible collocation of ingredients (guests choose their own collocation), no soup, no ignition when serving, and direct consumption.
Top three reasons:
The incense pot tastes very novel. The incense pot can be freely mixed with various raw materials, such as vegetables, meat, Haihe fresh and so on. Unique taste, combining hemp, spicy, fragrant, pure and thin, is becoming the new favorite of fashion gourmets. In the secret sauce of spicy pot, Chinese herbal medicines are mainly used for clearing away heat, purging fire and enhancing fragrance, such as cloves, which have the effects of strengthening spleen and stomach and helping kidney yang. The representative dishes of spicy pot include spicy shrimp pot, stewed fish balls with pork intestines, braised duck feet in spicy pot, yipin seafood spicy pot, shrimp with snow bean flavor and so on.
Raw materials: fresh shrimp150g, fresh squid, green bamboo shoots, lotus root 300g, loofah150g, and mushrooms 50g.
Seasoning: Material A (20g of dried pepper and pepper, onion slices 100g, garlic, onion slices and ginger slices 15g), homemade mixed oil 40g, homemade spicy pot sauce 50g and homemade spice powder 12g.
Homemade spicy pot sauce formula:
Le Jia delicious oyster sauce and Le Jia roasted meat sauce each 5g, Le Jia ribs sauce and abalone sauce each 10g, Le Jia hot sauce 15g, and local spicy bean paste 50g.
Homemade spicy bean paste formula:
Wash the pan, add 50g peanut oil and heat it to 70% heat, add 100g fresh broad bean petals and stir fry, add 10g salt, 10g sugar and 10g monosodium glutamate, stir fry until it tastes delicious, and then add 15g pepper powder and pepper powder. This sauce is spicy and delicious, appetizing and refreshing. When making, douban must be quickly stir-fried with hot oil to make it not easy to turn yellow; It is not suitable to add water, fry and thicken to ensure the sauce is refreshing, tender and fragrant.
Self-made powder formula:
Illicium verum, Cinnamomum cassia, Rhizoma Kaempferiae, Fructus Amomi, Fructus Foeniculi and Fructus Foeniculi each have 65,438+/-00g, Flos Caryophylli, Fructus Zanthoxyli, Herba Senecio, Fructus Citri Tangerinae, Rhizoma Cyperi and Radix Glycyrrhizae each have 3g, Radix Astragali, Radix Aucklandiae, Flos Carthami, Rhizoma Alpiniae, Eupatorium odoratum, Folium Gardeniae each 5g, and Fructus Gardeniae each 5g.
Proportion of self-made mixed oil:
Cooked lard, cooked vegetable seed oil and cooked butter are each 1 kg mixed and refined.
Production method:
(1) Cut the back of fresh shrimp with scissors, pick out the shrimp line, and cut off the shrimp gun; Slice green bamboo shoots, lotus roots, loofah and mushrooms.
(2) Replace the fresh squid with the wheat spike flower knife and blanch the fresh shrimp for later use.
(3) Add homemade mixed oil into the pot, heat to 50%, add material A and homemade spice powder, stir-fry until fragrant, then add homemade spicy pot sauce, stir-fry until fragrant, and take out the pot.
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Sichuan spicy balsamic pot
1. Let's talk about the practice of "five sesame oils" first. This oil will be particularly fragrant because it absorbs the flavor of spices. In addition to frying spicy incense pots, it can also be used to cook boiled fish and cold dishes. Practice: put oil in the pot, add star anise, pepper, dried pepper, tsaoko, kaempferia kaempferia, cinnamon and fragrant leaves, and heat over low heat until the spices are brown. Remove the spices and use oil for later use.
2. Processing the raw materials of spicy incense pot, removing the roots of Pleurotus ostreatus, washing and cutting into small pieces; Rooted mushrooms, washed and cut into small pieces; Peel green bamboo shoots, wash and cut into thick strips; Peel lotus root, wash and cut into thin slices; Soak Auricularia auricula in water, remove pedicles and wash; Pork belly peeled and sliced; Remove the old leaves from celery and cut into sections; Pick cauliflower into small flowers and wash it. In a word, all the materials to be made are preliminarily processed.
3. Cook the other materials except pork belly in boiling water in turn, and pay attention to the heat. Just cook the crispy materials such as green bamboo shoots a little, don't cook them soft. Most of the materials for making spicy incense pots need to be processed in advance, boiled or fried, which is convenient and quick to stir fry. The processed materials should be drained, or the spicy incense pot will be flooded.
4. Wipe the surface of dried pepper with a wet towel and cut into sections. You don't need pepper seeds. If you use that kind of bell pepper, you don't have to cut it.
5. Heat the pot, add five sesame oils, and add dried peppers to stir fry. Be careful not to fry until the oil turns red and fragrant. Take it out immediately and drain it for later use.
6. Add pork belly and stir-fry the oil, and slowly stir-fry some delicious food. If you don't like pork belly, you can directly fry Pixian watercress and hot pot seasoning.
7. Add Pixian watercress and hot pot seasoning, stir-fry red oil and fragrance.
8. Add ginger slices and garlic and stir-fry until fragrant.
9. Put the materials in order, first put the heat-resistant ones (such as mushrooms and cauliflower), and then put the heat-resistant ones (such as green bamboo shoots). Stir well with hands and feet, add cooking wine and stir well.
10. Stir-fry the peppers in advance. Add sugar, salt (depending on the situation, there is salt in the seasoning of douban and hot pot) and chicken essence (according to everyone's taste) to taste, stir well, put it in a big bowl, and add sesame and coriander.
five
Fragrant pot oil formula:
20kg of rapeseed oil, 400g of pepper, 2,500g of chicken oil, high-alcohol liquor 1 bottle, 2,500g of lard, 800g of lobster sauce, 800g of ginger rice, 5,000g of pickled pepper, 5 kg of watercress/kloc-0, 200g of cardamom, 50g of cinnamon and 65438 of licorice.
Formula of incense pot material:
5000 grams of pickled peppers, 7500 grams of douban, 7500 grams of rapeseed oil, liquor 1 bottle, 250 grams of pepper, 4 packages of fermented beans, 4 bottles of Chili sauce, 2 bottles of oyster sauce, 2 bottles of Laoganma Chili sauce, 750 grams of ginger rice and garlic rice, 200 grams of cardamom, 250 grams of star anise, and 400 grams of eggplant and grass.
Examples of spicy hot pot:
1
Spicy pot chicken sanbao
Ingredients: 250g chicken wings, 250g chicken feet and 250g chicken neck.
Accessories: 250g of bamboo shoots, 250g of lotus root strips, and 0/00g of Pleurotus ostreatus/kloc.
Seasoning: bittern, incense pot oil, incense pot material, onion, ginger, garlic, dried pepper, pepper, chicken essence, monosodium glutamate and salt. Method: Blanch chicken wings, chicken feet and chicken neck respectively, and then marinate them with salt water; Wash and drain lotus root strips, green bamboo shoots and Pleurotus ostreatus, and oil them respectively;
Add 350g of incense pot oil into the pot, stir-fry the incense pot material, onion, ginger, garlic, dried pepper and pepper, add the main ingredients and auxiliary materials, and add chicken essence, monosodium glutamate and salt to serve. Features: spicy and mellow. Comments: Special chicken and Sambo blend into one pot, gathering urban popular food.
2
Style duck lips
Material: duck lip 500g. Accessories: 50 grams of garlic seedlings, 50 grams of celery stalks, 50 grams of taro stalks, 50 grams of bamboo shoots and 50 grams of green bamboo shoots. Seasoning: 350 grams of seasoning oil, seasoning, dried Chili festival, pepper, onion, ginger, garlic, red soup brine, chicken essence, monosodium glutamate, sesame oil, sesame oil and cumin.
Method: duck lips are soaked in water, marinated in red soup brine, drained, and fried in 70% to 80% hot oil until golden brown; Blanching the above auxiliary materials, taking out and draining for later use; Add seasoning oil into the pot, add dried Chili, pepper, onion, ginger, garlic and seasoning materials to stir fry, add auxiliary materials to stir fry, add duck lips to stir fry, and season with chicken essence, monosodium glutamate, sesame oil, sesame oil and cumin to serve.
Features: spicy, with strong cumin flavor.
Comments: Introducing street popular food into in-store consumption has improved the quality.
three
Hot tiger bites pig
Ingredients: 350g shredded bacon.
Accessories: 12 Guo Kui,100g dried shredded pepper,100g shredded garlic. Seasoning: salt, monosodium glutamate, sesame oil and pepper oil.
Methods: Fry the pot helmet into golden brown on both sides, and change the knife for later use. Heat oil in a pot, stir-fry shredded bacon, shredded dried Chili and shredded garlic, season with salt, monosodium glutamate, sesame oil and pepper oil, and put in a pot helmet to serve.
Features: crisp and refreshing.
Comments: Guo kui looks like a "tiger's mouth" when it is opened, and it looks like a "bite pig" when it is sandwiched with shredded bacon. It is named for convenience and interest.
four
Buckwheat noodles pork knuckle
Material: 500g pork hand.
Accessories: buckwheat noodles 150g. Seasoning: salt, monosodium glutamate, soy sauce, sesame oil, vinegar, pepper oil, garlic paste, red oil and sugar.
Method: Wash the pig's front hoof, blanch it and put it in a pressure cooker 15 minutes; Soak buckwheat noodles in boiling water for 10 minute; Put buckwheat noodles on the bottom of the plate, chop pig's trotters on it, mix with salt, monosodium glutamate, soy sauce, sesame oil, vinegar, pepper oil, garlic paste, red oil and white sugar to make a sauce, and then pour it on the pig's trotters.
Features: sour and refreshing.
Comments: Pig hand with buckwheat noodles, balanced nutrition. Style oil formula: refined oil 25 kg, rapeseed oil 2500g, lard 2500g, red bean paste 10kg, pickled pepper powder 10kg, pickled pepper 2500g, ginger, onion, garlic 100g, nutmeg 100g,
Style material formula:
5000g of red bean paste, 2500g of refined oil, 50g of cardamom, 50g of star anise100g, 50g of rhizoma kaempferiae, 0g of geranium100g, 50g of Amomum tsaoko, 50g of cinnamon, 50g of Amomum villosum, 50g of licorice, 50g of Cao Ling, 5 bottles of Laoganma hot sauce and ginger rice.
five
Piaoxiang bamboo shoot chicken
Ingredients: 450g broiler. Accessories: 250g shredded bamboo shoots, right amount of green and red pepper rings.
Seasoning: star anise, ginger, onion, garlic, soy sauce, salt, monosodium glutamate and chicken essence.
Method: Wash and chop the chicken, and season with salt, monosodium glutamate and chicken essence; Heat oil in a pan, saute chicken pieces, add star anise, ginger, onion and garlic, fry shredded bamboo shoots and green peppers until cooked, and add soy sauce, salt, monosodium glutamate and chicken essence to taste.
Features: spicy and delicious.
Comments: This dish uses Guizhou green food bamboo shoots, with novel materials and unique taste.
six
advance together
Material: 525g silver carp head.
Accessories: 250g chopped pepper, 250g pickled pepper and 250g noodle loach.
Seasoning: soy sauce, salt, monosodium glutamate, cooking wine. Method: break the fish head, wash it and taste it for half an hour; Put chopped pepper in half of the fish head and pickled pepper in the other half, steam in a cage for 10 ~ 15 minutes, put it out of the pot and pour soy sauce; Soak loach in water until cooked, take it out and spread it behind the fish head. Serve with soy sauce.
Features: Chopped pepper, pickled pepper and soy sauce are combined. Comments: Combined with the characteristics of fish head production in various cuisines, the fusion of the three flavors shows the eclectic nature of Sichuan cuisine.
seven
Xiangzi Yu Tu tui
Material: 500g rabbit leg. Accessories: green and red pepper, onion and millet pepper festival.
Seasoning: salt water, salt, monosodium glutamate, sesame oil, raw powder and cumin powder.
Method: wash rabbit legs, blanch them, marinate them with salt water, and fry them with raw flour until they are crisp outside and tender inside. Heat oil in the pot, saute green pepper, onion and millet pepper, add salt, monosodium glutamate, sesame oil and cumin powder, stir-fry and spread evenly on the fried rabbit legs.
Features: Slightly spicy, with strong aroma.
Comments: Reform the traditional Sichuan way of cooking rabbits without cumin to suit the public's taste.
eight
Tibetan leg of lamb
Ingredients: 500g leg of lamb.
Accessories: 250 grams of potatoes, green and red peppers, onions and millet peppers.
Seasoning: cumin, monosodium glutamate, sesame oil and salt water.
Methods: Wash the leg of lamb and soak it in salt water for later use. Small potatoes are cooked and fried into golden brown, and spread at the bottom of the plate; Pour oil into the pan and heat it to 70% to 80% heat. Add the cooked leg of lamb and fry until crispy outside and tender inside. Put it on the plate. Heat oil in a pot, sprinkle green pepper, onion, millet pepper, cumin, monosodium glutamate and sesame oil on the leg of lamb and stir fry.
Features: spicy and delicious.
Comments: Use Tibetan cooking methods for reference to add border flavor to the table in the mainland.
nine
Bajian bobo chicken
Ingredients: chicken slices10g, chicken gizzard slices10g, and chicken heart slices10g.
Accessories: cauliflower 10g, potato chips 10g, lotus root slices 10g.
Seasoning: thick soup, monosodium glutamate, chicken essence, red oil, pepper oil, sesame and chopped green onion.
Method: Wash chicken slices, chicken gizzards and chicken hearts, and blanch for 0/5 minutes; Wash and cook cauliflower, potato and lotus root for later use; Fill the bowl with thick soup, add monosodium glutamate, chicken essence, red oil, pepper oil, sesame seeds and chopped green onion, string cauliflower, potato, lotus root, chicken slices, chicken gizzard slices and chicken heart slices with bamboo sticks, and put them into the soup bowl.
Features: spicy, with outstanding red oil flavor.
Comments: The modeling is very tense, and a meal war has begun, and the creativity is very interesting.
10
Spicy pot pettitoes Xia
Ingredients: 500g trotters and 250g fresh shrimps.
Accessories: Lentinus edodes 100g, Coprinus comatus 100g, Boletus 100g, lotus root slices 150g, green bamboo shoots 150g, bean curd skin 50g and Pleurotus ostreatus 100g.
Seasoning: incense pot oil, incense pot material, salt, monosodium glutamate, chicken essence, sesame oil, pepper oil, dried pepper, pepper, onion, ginger and garlic.
Method: Wash pig's trotters, blanch them, and cook them in a pot for later use; Wash the fresh shrimps and fry them in a pot until they are crisp outside and tender inside. Wash the auxiliary materials separately, change the knives, and put them into the pot to pull oil for later use; Add 350g of incense pot oil to the pot, heat it, add incense pot material, dried pepper, prickly ash, onion, ginger and garlic, stir fry the main materials and auxiliary materials slightly, add salt, monosodium glutamate, chicken essence, sesame oil and pepper oil to taste, stir fry evenly and serve.
Features: spicy and delicious, spicy but not dry.
Comments: The combination of pig's trotters and shrimps is especially delicious as fish and bear's paw.
1 1
Spicy Laoshan Yan sparerib
Ingredients: 500g of pickled pork chop. Accessories: 350g of dried bean curd and 50g of dried sea pepper.
Seasoning: dried Chili Festival, ginger, onion, garlic, dried Chili, cooking wine, monosodium glutamate, sesame oil, soy sauce, pepper oil and salt.
Methods: The marinated pork chops were soaked in hot water, washed and steamed in cages. Slice dried bean curd and season with salt, monosodium glutamate, chicken essence and soy sauce; Chopped pork chops and oiled tofu; Heat oil in a pan, stir-fry ginger, onion, garlic, dried Chili and dried Chili, stir-fry pork chops and dried tofu, add cooking wine, monosodium glutamate, sesame oil and pepper oil, and sprinkle with chopped green onion. Features: spicy and thick.
Comments: This dish is made of pickled pork chops and dried tofu in the old mountainous area, which has quite folk characteristics and adds rural flavor to the city table.
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