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 bottom material of hot pot is mainly used to improve the taste, while Ciba pepper is mainly used to improve the color, but both of them should be slowly fried to dry the water, so that their taste and pigment can be fully dissolved in the oil.
4. Adding rock sugar to the bottom of hot pot can brighten the soup, while adding mash juice is to 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 play a role in harmonizing various flavors and removing the bitter taste of some spices.
5. Adding spices to the hot pot bottom material is undoubtedly to enhance the fragrance. The Arnebia euchroma is added to increase the red color, but the amount of spices should not be too large, otherwise it will produce a bitter taste. At the same time, the types of spices added should not be too many, mainly adding common spices such as star anise, rhizoma kaempferiae, cinnamon and fennel, and adding a small amount of other spices to assist.
Note that in general, the spices added in the chafing dish bottom material are less than those added in the preparation of brine.
6. When preparing the hot pot soup, if the taste requirement is not too spicy, then the dried peppers in it do not need to be directly put into the frying pan and fried with oil, but first boiled in a boiling water pot to reduce their spicy taste, and then fished out and sprinkled 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.
In small batch frying, it is generally necessary to pulverize the spices into powder, reduce their dosage, and at the same time shorten the frying time of spices 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 for the next frying as "mother oil", because this will make the flavor of the chafing dish base more rich and mellow.
The ingredients of the chafing dish soup are: pig bone 300g beef bone 300g chicken claw bone100g ginger10g scallion 30g cooking wine 20g chicken essence 30g monosodium glutamate15g.
Method:
1, pig bonzi bone and cow bonzi bone are washed and broken; Wash the chicken claw bones; Ginger is broken; Onions are knotted.
2. First, blanch pig's bone, ox's bone and chicken's claw bone in a boiling water pot, take them out and put them in a clear water pot, add ginger, scallion and cooking wine, boil them with strong fire, then simmer them with low fire until the soup is milky white, and remove the residue to get fresh soup.
3. Then add chicken essence and monosodium glutamate, and add vegetable oil to the wok to stir-fry. Then sprinkle into 5 hot pots, and sprinkle dried pepper150g and pepper 25g in each pot. At this time, the hot pot can be served. After boiling for several minutes, you can start to rinse and scald all kinds of raw materials.