First, the frying of the bottom material
Ingredients: vegetable oil 500 g butter 300 g Pixian watercress 300 g dried Chili 50 g ginger 20 g garlic 40 g scallion 75 g rock sugar 30 g mash juice 100 g star anise 20 g three.
Nai10g cinnamon10g fennel10g Amomum tsaoko 5g Lithospermum 5g geranium 2g vanilla 2g.
Clove 1 g
Method:
1? Vegetable oil is refined first; Cut butter into small pieces; Pixian watercress chopped fine; Boil dried chilies in a boiling water pot for about 2 minutes, then fish.
When it is twisted into velvet, it becomes Chili; Ginger is broken; Peel garlic into petals; Green onions are tied; Rock sugar is broken; Illicium verum,
Sannai and cinnamon are broken into small pieces; The grass fruit is broken.
2? Put a wok on medium heat, stir-fry the wok, heat it with vegetable oil, add butter, and add ginger, garlic cloves and shallots to saute until fragrant.
, then add Pixian watercress and Ciba pepper, and slowly stir-fry about1~1? 5 hours, until the watercress is parched with water vapor.
When the aroma is overflowing and the pepper is slightly white, pick out the onion in the pot and don't use it.
3? Immediately add star anise, Rhizoma Kaempferiae, Cortex Cinnamomi Japonici, Fructus Foeniculi, Fructus Tsaoko, Radix Arnebiae, geranium, vanilla, and Flos Caryophylli, and continue to use.
Stir-fry with low fire for about15 ~ 20 minutes. When the color of spices in the pot becomes dark, add crystal sugar and fermented glutinous rice juice and simmer slowly with low fire.
Until the water in the fermented glutinous rice juice is completely evaporated, then the pot end is separated from the fire mouth, and the lid is covered until the raw materials in the pot are cooled, thus forming the hot pot bottom.
Second, the preparation of hot pot soup
Raw materials: pig bonzi bone 300g cattle bonzi bone 300g chicken claw bone150g ginger15g.
30 grams of onion, 30 grams of cooking wine, 50 grams of chicken essence, 25 grams of monosodium glutamate, fried hot pot bottom material? All dried peppers
250g Zanthoxylum bungeanum and 25g vegetable oil.
Method:
1? Cleaning pig bonzi bone and cattle bonzi bone, and breaking; Wash the chicken claw bones; Ginger is broken; Onions are knotted.
2? First, put pig bonzi bone, cow bonzi bone and chicken claw bone into a boiling water pot, blanch them with water, take them out and put them into a clean water pot, and add
Add ginger, scallion, cooking wine, boil with strong fire, boil with low fire until the soup color is milky white, and remove the residue to get fresh soup.
3. Put the chafing dish bottom material into the chafing dish, then add fresh soup into the chafing dish and add about 2500g of soup, then add chicken essence and monosodium glutamate, and add vegetable oil to the wok for frying, then sprinkle the dried peppers and peppers into each chafing dish, and then serve the chafing dish. After boiling for a few minutes, you can rinse and scald all kinds of raw materials.
Four, some related problems in operation
1? In the process of frying hot pot bottom materials, low fire must be used, so that the raw materials can be avoided from being fried, and the other is that
Make the fragrance and pigment inside the raw materials fully ooze out.
2? In the frying process, you should turn it constantly with a spoon or spatula to make the raw materials heated evenly and avoid sticking to the pan.
3? Pixian watercress added to the chafing dish bottom material is mainly used for flavor enhancement, while Ciba pepper is mainly used for color enhancement, however.
Both of them should be fried slowly to dry the water vapor, so that their taste and pigment can be fully dissolved in the oil.
4? Adding rock sugar to the bottom material of hot pot can play the role of "brightening" the soup. And adding mash juice is to promote
Make the spicy taste in watercress and pepper and the fragrance in spices fully seep out and dissolve into the oil. In addition, adding mash juice can also serve
To reconcile the flavors and remove the bitter taste in some spices.
5? Adding spices to the bottom of hot pot is undoubtedly to enhance fragrance? Lithospermum is added to increase the red color, but
The amount of spices should not be too large, otherwise it will produce bitter taste. At the same time, the types of spices added should not be too much, so as to add
Star anise, rhizoma Kaempferiae, cassia bark, fennel and other commonly used spices are the main ingredients, and a small amount of other spices are added for assistance. Note that usually,
The spices added in the chafing dish bottom material are less than those added in the preparation of brine.
6? When preparing hot pot soup, if the taste requirement is not too spicy, then the dried pepper in it does not need to be directly eaten.
Stir-fry the wok with oil, but first put it in a boiling water pot and then blanch it with water? To reduce its spicy taste, and then take it out and sprinkle it into the hot pot.
7? There are some differences between the large batch frying method and the small batch frying method of hot pot bottom materials. Small batch of fried one
Generally, the spices should be ground into powder, and their dosage should be reduced, and at the same time, the frying time of spices should be shortened appropriately.
8? After the hot pot bottom material is fried, there is a layer of oil floating on the surface. We can use part of this layer of oil as old
Oil, to be used as "mother oil" in the next frying, because it can make the aroma of hot pot bottom material more rich and mellow. The news was reprinted from Chongqing Bapai Hongmen www.bphmhg.com.