Hot pot is one of the important (main) representatives of new hot pot in Chongqing and Chengdu. Clear oil, also called rapeseed oil in Sichuan, is edible oil squeezed from rapeseed of that year. The finished product is golden and bright, rich in the unique aroma of rapeseed, and is usually eaten after cooking. As its name implies, Qingyou Hot Pot is a new hot pot made of rapeseed oil, Bazin Zanthoxylum bungeanum, Pixian watercress, Hanyuan green pepper, red pepper, lobster sauce, spices, rock sugar, fermented grains and other raw materials. Just like Yuanyang hot pot in those days, it made a major breakthrough in the technological innovation and innovation of hot pot.

2. What's the difference between clear oil hot pot and traditional butter hot pot? There are some differences in flavor, nutrition and eating form.

It gets rid of the shackles of butter, an important raw material of traditional hot pot, and adopts pure green vegetable oil-clear oil (rapeseed oil). Because of this, it has formed its selling point: healthy diet, which is favored by modern people's concept of green and healthy diet.

Since its rise, it has spread rapidly with the characteristics of green, healthy and refreshing. Its popularity is not accidental, but an inevitable product of catering to the development of the times and the health needs of the public, and it has also created a group of business hipsters who are at the forefront of the market.

Clear oil is vegetable oil, unlike animal oil such as butter, which has high cholesterol. It is not greasy to eat, and it is a new green and healthy hot pot. After adding green pepper, it tastes fresher than butter and absorbs nutrients more easily.

If you feel that it is troublesome to make your own bottom material, then go to the market to buy the corresponding clear oil hot pot bottom material and butter hot pot bottom material.

Below, introduce the selection criteria and storage suitability of the main raw materials of clear oil hot pot:

1. Rapeseed oil: Generally, Sichuan and Shaanxi provinces are the best producing areas of rapeseed oil. Clear oil is generally golden and translucent in color and fragrant in smell, and it is the best rapeseed oil of the year. There are two kinds of clear oil packaging: standard dispersed packaging and brand packaging. Arowana has special rapeseed oil, but the price is slightly higher than that of bulk rapeseed oil. Keep it in a dry and ventilated place and cover it tightly to prevent air from entering. Pay attention to the quantity control when purchasing, and the storage period is generally controlled within 3 months.

2. Dried Chili: Generally, two Chili gold bars are used as the procurement standard. When purchasing, it is subject to uniform red color, less yellow pepper, less seeds, thick meat and dryness. If the meat of peppers is heavy in moisture, most of them are fresh-keeping frozen products, because when merchants buy peppers, the moisture is heavy, and it is easy to lose water or mold when they come back without putting them in the cold storage. If you buy a lot of dried peppers at one time, it is recommended to use the remaining peppers to dry outdoors in sunny days, which is slightly dry and not easy to deteriorate. Pay attention to choose a dry and ventilated place when storing.

3, Pixian watercress: There is an unwritten rule in the hot pot industry, but whoever buys watercress, Pixian produces the best. Generally, you should choose watercress special for hot pot or watercress with red oil produced in Pixian County. The thickness is 0.5 cm square. Recommended brand: Juancheng brand Pixian watercress.

4, green pepper: there are generally three kinds: dry green pepper: green color, dry, less pepper seeds, sesame seeds are better.

5. Fresh green pepper: green in color, oily and fragrant, full of hemp. Because it is not easy to preserve, it is mostly frozen in vacuum bags. Generally speaking, the producing areas are mainly pepper production bases in Maowen County, Sichuan and Banan, Chongqing. Storage standard: refrigerate in refrigerator, pay attention to seal the open bag mouth.

6. Douchi: The main products are Chongqing Yongchuan Douchi and Tongchuan Douchi. When purchasing, it is better to have soft and oily particles, strong sauce flavor and no impurities. Generally packed in vacuum bags, mainly stored in the shade.

3. About the purchase of spices: Since most of the spices come from Malaysia and other regions, it is very important to pay attention to the approximate picking time of the source when purchasing. Because most spices contain volatile oil, they are characterized by strong fragrance, less dry dust, uniform and full appearance and no mildew. Pay special attention to the identification of some special spices: for example, star anise (anise) can be divided into true and false, and fake star anise has a hook at its tip. Many of them have no star anise and no fragrance, and fake star anise contains toxicity. Another example is cinnamon, which is uniform in thickness, brown in inner wall and uniform in size. The skin is brown-gray, and it tastes sweet when chewed in the mouth. It is better to have less acne. Don't be misled by the beautiful names of spices such as white buttons. Generally, when choosing white buttons, the lines are full and slightly yellow. As for the storage of spices, in addition to being dry and ventilated, the author suggests that professional storefronts such as hot pot should be equipped with independent seasoning racks, and each spice should have an independent container with a lid. There should be eye-catching product names and signs of safe storage outside the container, and special attention should be paid when raw material prices soar and spice prices are already high. Detailed production process of clear oil hot pot (raw materials are accurate to grams, and the more detailed the operation process, the better)

Fourth, the production strategy of clear oil hot pot

Formula: The proportion of this formula can be adjusted according to the taste characteristics of different places.

50 kg of rapeseed oil, 7- 10 kg of dried pepper, 3-5 kg of high-quality hot pot douban, 2-2.5 kg of green pepper, 0.5- 1 kg of fermented soybean, two bottles of rock sugar (about 600 g), 65438+ 0.5 kg of fermented grains, 75 g of white wine and scallion/.

Flavor formula:

50g of Amomum tsaoko, 0/00g of white button/kloc, 250g of star anise, 250g of cinnamon, 50g of fragrant leaves, 0/00g of Cao Ling/kloc, 0/00g of mowing grass/kloc, 60g of nutmeg, 350g of fennel, 30g of fennel and 60g of clove.

Operation process:

1. The above spices are soaked in cooking wine for more than 3 hours in advance. After a long time, spices can be better dissolved in cooking wine under the dilution of alcohol, and the fragrance of spices can be fully precipitated in oil for a long time. And can remove the medicinal taste, peculiar smell and astringency of spices. Highlight the clear fragrance of clear oil hot pot.

2. Soak the green pepper for half an hour in advance to 1 hour.

3. Dried peppers are made into Bazin peppers, and watercress is as thick as Bazin peppers;

4. Put rapeseed oil into a cauldron or stainless steel barrel, turn off the fire after refining, and then ignite when the oil temperature drops to 50% to 60%. Later, add onion knots, ginger slices, garlic cloves (pat loose), onion slices and coriander, fry over low heat until golden brown, and then remove the fragrance.

5. Put the pot on the fire. When the rapeseed oil is heated to 60% to 70%, stir-fry the watercress with low fire until the fragrance floats out. When the raw watercress has no fishy smell, add 2 kg of Bazin pepper, 2 kg of ginger slices and garlic cloves 1 kg, and stir-fry with high fire.

6. When the pot is boiled again, add rock sugar, fermented grains and cooking wine to continue frying.

7. When the peppers are cooked for about 2 hours, add lobster sauce and spices and continue to stir-fry the peppers until they become bright, fragrant and dry. Turn off the heating. Slowly pour 750 grams of white wine, stirring while pouring. Add it bit by bit when you pour it. The strong volatility of wine will make the oil overflow and burn the operator. Pour in the white wine, stir well and cover. The next day, heat and add water (it is best to fully dissolve the covered raw materials for 2-3 days, so that the effect is better), and beat out the red oil to get clear hot pot red oil.

Qingyou hotpot fashion weidie

First of all, the first dish with clear oil flavor:

Method: After the clear oil is refined, add ginger and onion to soak and stir-fry, and let it cool for later use.

Preparation: hot pot, 2 tablespoons clear oil, 3 grams of peanuts, 5 grams of fried soybeans, and a little chopped green onion. In addition: you can add garlic paste and coriander according to your personal hobbies.

Features: fresh and refreshing, pure oil flavor, original flavor.

Second, sesame flavor dishes:

Method: Fresh green peppers are refined with clear oil, fried and mashed, soaked with slow fire at low oil temperature until they are full of hemp flavor (not too dry), and covered with a stuffy cover 1-2 days.

Preparation: Same as all-clear-oil flavor dishes, you can add appropriate amount of pepper oil and sesame oil according to your preference.

Features: pure hemp flavor can make up for the loss of hemp flavor after long cooking at the bottom of the pot.

Tips: If you want to cook delicious food at home, you might as well go to the supermarket to buy the following seasonings and make them yourself: dried Chili noodles, blended sesame oil and other seasonings.

The key to making clear oil hot pot and some matters needing attention in eating hot raw materials.

(1) The materials must be carefully selected and the quality must be excellent. Especially the purchase of rapeseed oil, watercress and spices. If you are not very good at purchasing these raw materials, you can ask people who know these raw materials better to go to the market to purchase them to ensure the quality of the bottom of the pot.

(2) Rapeseed oil itself has a strong smell and is generally refined with medium fire. Try not to stir during the refining process. When the foam dissipates with the increase of oil temperature, you can turn off the fire to cool down and fry ginger, onion and garlic cloves. .

(3) The soaking time of spices must be enough to fully dissolve the fragrance. But also reduces the taste of traditional Chinese medicine.

(4) After the frying is completed, it should be sealed immediately and closed for 1-2 days, and the lid should not be half-opened. In this way, the raw materials can be fully dissolved and fermented to achieve the comprehensive taste of hot pot.