Ingredients:
Butter 3 pounds, salad oil 2 pounds, Pixi County Bean Paste 1 catty, 50 grams of white wine, 20 grams of mash, Ziba sea pepper 1,5 pounds, ginger 1 two, 1 two garlic, pepper 1.5 two, 15 grams of edamame, 15 grams of rice teeth, 15 grams of rice, rock sugar 1 two, the top two chili pepper noodles, onions, 1 two 3 inch section.
Spice recipe:
white buckle 5 grams, 5 grams of grass jelly, 3-5 grams of Sannai, 3-5 grams of cloves, 5 grams of sand nuts, 5 grams of fragrant fruit, 5 grams of cumin, 5 grams of cinnamon, 5 grams of licorice, 5 grams of branch, 5 grams of paikwai grass, 5 grams of the old buckle, 5 grams of Gan Song 5 grams of tangerine peel 5 grams, 5 grams of wicket, lemongrass 5-8 grams of star anise 5 grams of incense leaf 5 grams of thyme 5 grams of fennel 8 grams of cumin, vanilla. 5 grams.
Before frying, cut the spices into 2-inch long sections, soak in warm water for about 20 minutes, and soak the peppercorns.
Prepare 2 frying pans, one inside put (bean curd, scallion, ginger, mash, white wine 25 grams, garlic, crushed rice vegetables, black beans icing sugar)*** 10 samples mixed well.
Another pot add 3 pounds of butter simmering, and then add salad oil burned to 7-8% heat, with a spoon to the oil and even above the bean curd, dripping oil while stirring, so as not to scorch the bean curd to the oil dripping until the oil is finished, and then put the bean curd on the fire simmering over medium heat for about 10 minutes, bean curd is almost dry when the water under the ZiBa chili pepper, and change to high-fire stir-frying when the oil boils, and then change to a low-fire simmering, 15 minutes later! Add about 25 grams of white wine, continue to stir-fry until the moisture of the raw materials is almost dry, plus soak up the spices continue to stir-fry until the raw materials 9 dry under the soak up the peppercorns, stir-fry 5-10 minutes.
Hanging soup
As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick," so when hanging the white soup must pay attention to the raw materials have to match, in order to ensure that the soup is fresh and flavorful.
Its characteristics are: milky white color, positive taste, thicker consistency.
An old hen, an old hen duck, 15 pounds of pig bones, 4 pounds of carp.
(Carp soup must be wrapped in gauze)
Hanging soup process:
1, raw materials blanch to blanch through;
2, cool water to soak the ingredients for 1 hour, so that the raw materials within the nutrients suspected of solid, simmering out of the soup is fresh and flavorful;
3, hanging soup, add ginger, onion, wine, pepper particles;
4, A one-time mixed full of water, if the water is boiled dry, can only add boiling water to the soup pot, forbidden to add cold water to the soup pot;
5 diligently beat the foam, in order to ensure that the soup is milky. Large fire boil, with a large fire stew soup for thick soup that is white soup, with a small fire stew soup for clear soup, must pay attention to.
For the pot
The general recommendation is to use a 4:6 pot, i.e. 4 parts broth and 6 parts oil.
To pot ingredients: 50 grams of ginger granules, 50 grams of garlic granules, 15 grams of salt, 50 grams of monosodium glutamate (MSG), 50 grams of chicken essence, 5 grams of pepper, 75 grams of yellow wine, 15 grams of sugar, mash 10, 40 grams of dried chili peppers, 25 grams of peppercorns, 5 jin of old oil, and 3 jin of fresh broth.
Remember: the flavor first, and then put the mother of all ingredients, peppercorns and dried chili peppers to put the old oil and mother of all ingredients before you put.
Clear soup base
Recipe: 30 grams of chicken essence, 20 grams of monosodium glutamate (MSG), 10 grams of salt, pepper 15, 10 grams of jujubes, goji berries 5 grams of garlic 10 grams of ginger (to take the skin) 5 grams of chicken oil 50 grams of tomatoes 4 slices of mountain treasures 20 grams of broth 4 jin, 100 grams of lard.
Mountain treasures (sheep's blood mushrooms, bovine bacillus. (Mushrooms, etc.)
20 grams of angelica and ginseng **** chopped into granules and put into the bottom of the pot of white soup is very good.
Old oil recycling
First, the guests are not allowed to eat the bottom of the pot to put any flavor plate, as well as cigarette butts and other garbage, to ensure that the soup is hygienic, is strictly prohibited to contain any pigmentation and taste of the things, to ensure that the bottom of the pot is clean, the oil will be poured into a clean bucket.
Second, after an hour of natural precipitation, gently remove the oil on the face, and then put it on the stovetop to boil.
Wash the oil
As the oil is used for a long time or improperly handled, so that the color of the black, add the ratio listed as 1:2 water, boil for about 10 minutes to settle for an hour, gently take out the oil on the face, boil can be. If the color is still black, continue to wash one to two times can.
The solution of mixed soup:
Reason:
1, the oil contains too much water;
2 the ratio of soup and oil is not appropriate;
3 guests eat improperly caused by mixed soup.
Treatment:
Remove most of the oil from the pot and replace it with the old kitchen oil.
Hot pot seasoning and soup requirements:
1, hemp flavor is not enough: add fried peppercorns and old oil can be stirred
2, hemp flavor is too heavy: add sugar and mash stirring with the right amount of old oil.
3, spicy taste is not enough: add plus fried Ziba chili and old oil stirring, pay attention to Ziba chili frying (salad oil 10 pounds, 5 pounds of Ziba chili, soak the right amount of cumin, the right amount of old ginger particles, frying to the half-dry when adding white wine fried dry can be)
4, spicy taste is too heavy: take out a part of the pot of old oil, participate in a part of the soup and then add an appropriate amount of mash and white sugar can be.
5, salty flavor is not enough: the salt dissolved in the broth in the amount added to the bottom of the pot can be.
6, too salty: add lotus root slices and potato slices each one point, or add the right amount of broth can be solved, (lotus root slices and potatoes have the role of reducing salt)