I. Spices according to their own experience with their own
Pepper, pepper, chili pepper (lantern pepper. Cumin, dashi, licorice, cinnamon, cloves, cardamom, meat buttons, white buttons, tangerine peel, cumin. White Buckle, Chen Pi, Cumin, Wicker, Angelica Dahurica, Sambucus, Vanilla, Ling Cao. Pai Cao. Comfrey. Lemongrass. Thyme, grass nuts, fragrant fruits, good ginger, sand nuts, cinnamon, wooden incense, sand nuts, perilla, fragrant leaves, fragrant sand. Isatis tinctoria,
II. Oil; salad oil . Butter . Canola oil . Chicken oil . Lard .
Three. Accessories Bean paste, edamame, rock sugar, ginger, high white wine, mash juice . Onion . Garlic
4. Clear soup . Nowadays, they usually sell good ingredients . Flavorings. Large hot pot restaurants are now used. Small hot pot restaurant with more cost-effective.
Hot pot technology alliance Gao Peng - no dregs base:
Recipe Butter 8 pounds, salad oil 50 pounds. Chicken oil 5 pounds . Douban sauce 4 pounds, 0.3 pounds of black beans, 0.2 pounds of rock sugar, 4 pounds of ginger patted, 1 pound of high white wine, 2 bottles of mash juice . 2 catties of chopped green onion. Garlic 1 catty. Pickled peppers 4 pounds (boiled in water, chopped). Spices 0.2 catty. Pepper (soaked in water) 1 catty. 2 packages of chili peppers, chopped. Cumin 0.15, licorice chopped 0.05, cinnamon 0.1, cloves 0.04, nutmeg 0.1, cinnamon 0.15, nutmeg 0.1, Wicker 0.06, Angelica dahuricica 0.1, Sannai 0.2, strawberry 0.12, fruit 0.05, ginger 0.08, sand nuts 0.05, wood 0.08, Isatis tinctoria 0.06, incense 0.05, sand 0.1 (all spices) (pat crushed with boiling water Li dry water)
1. first frying pan on a high flame, under the butter hot salad oil chicken oil plus 7 hot under the bean, millet spicy. After the flat dry under the pickled peppers plus ginger. Onion. Garlic. Pepper, stirring out the flavor and red, small fire under the spices. Bean drum. To be fried out of the flavor under the mash juice, rock sugar and other simmering, to be soup thick, fragrant, spicy flavor back to the sweet, it can be scooped into the hot pot to use. White wine is used to lower the temperature, so as not to fry the base material paste. After frying, Li out of oil, smothered overnight, impurities plus water boiling and old soup **** used to add soup. Fried material should also pay attention to midway taste. If the salty taste is not enough, discretionary salt; if the spicy taste is not strong, and then add some pepper, chili; if you find too spicy or too salty, you can add rock sugar or mash trough. After additional seasoning, so that the flavor of the hot pot more in line with the requirements of the eater, more prominent authentic hot pot flavor.
Clear soup: 1) Hanging soup Ingredients (with 30 pots, for example): chicken 6 pounds, 15 pounds of pork bones, 15 pounds of beef bones, 500 grams of ginger, 500 grams of green onion. Angelica 50 grams. 1, will hang the soup of raw materials with water rinsing, and then into the boiling water "out of a water", and then wash with water. 2. Chicken cut into large pieces. Put salad oil in the pot put onion and ginger angelica ginseng fried incense. 3, raw materials into the pot, mixed with 80 pounds of water, first with a large fire to boil, beat off the foam and then switch to a small fire to hang out the fresh taste can be. With pot: a. Broth: salt. monosodium glutamate. Chicken essence. Chicken powder. Meat sauce. Pork flavor. Chicken flavor, green onion, jujube. Chinese wolfberry. Fragrant sand. Sliced ginger. II. Red broth; salt . MSG . Chicken essence. Chicken Powder. Zai Ran Noodle. Pork Sauce. Pork flavor. Mash sauce. Chicken flavorings, green onion, ginger, cardamom. Base ingredients. (Add the soup cooked with base impurities)
Hotpot Technology Alliance Gao Peng - dry incense series:
20 pounds of butter, 60 pounds of vegetable oil. Bean paste 6 pounds, 2 pounds of edamame, ginger 5 pounds, 1 pound of high white wine, green onion cut 2 pounds. Garlic 1 catty. Pickled peppers 2 catty (boiled and chopped). Spices 0.5 catty. Peppercorns 8 pounds (fried in salad oil and chopped). Cumin 0.5, licorice chopped 0.2, cinnamon 0.2, cloves 0.2, nutmeg 0.5, cinnamon 0.5, nutmeg 0.2, cumin 0.2, Wicker 0.2, Angelica dahuricae 0.5, Sannai 0.2, strawberry 0.5, fruit 0.2, ginger 0.2, sand nut 0.2, wood 0.2, Isatis tinctoria 0.1, 0.5 (spices are all patted and scalded in boiling water to dry) (water under the salad oil fried incense) towards the sky pepper put empty pot fried incense after breaking.
Practice: first frying pan on a high flame, under the butter burned 8 into hot, under the canola oil. Seventy percent of the heat under the ginger, onion and garlic leaning dry after fishing out. After heating under the bean curd, lantern pepper flat dry plus chopped dry pepper, broken pepper stir-fried flavor and red, small fire under the dry pepper flat dry under the chopped spices. To be fried out of the flavor under the mash juice, rock sugar and other simmering, flat out the flavor can be. White wine is used to lower the temperature, so as not to fry the bottom chat paste. Try to use as little as possible,
With pot: a. Broth: salt. MSG. Chicken essence. Chicken powder. Meat paste treasure. Pork flavor. Chicken flavor, green onion, jujube. Chinese wolfberry. Fragrant sand. Sliced ginger. II. Red broth; salt . MSG . Chicken essence. Chicken Powder. Ranch noodles. Pepper Noodles. Pork Sauce. Pork flavor. Mash juice. Fragrant oil. Chicken flavorings, green onion, ginger, cardamom. Stir-fried base.
Hot Pot Technology Union Gao Peng - traditional pot;
Frying recipe Ingredients: Butter 10 pounds of salad oil 40 pounds of Pixi County Bean 5 pounds of white wine 500 grams of mash 200 grams of Ziba sea pepper 5 pounds of ginger 1 catty of garlic 1 catty of peppercorns 1.5 pounds of tempeh 150 grams of sugar 1 catty of scallions 1 catty of 3 inch section Spice recipe: White button 50 grams of Cao Guo 50 grams of Sannai 30-50 grams of Clove 30-50 g sand nut 50 g chamomile 50 g cumin 50 g cinnamon 50 g licorice 50 g branches 5 g 0 pai cao 50 g old buckle 50 g licorice 50 g chen pericarp 50 g wicket 50 g lemongrass 50-80 g star anise 80 g chamomile 50 g milliliterally 50 g cumin 80 g vanilla 50 g
In the pot, add 30 pounds of tallow to simmer, and then add the salad oil and boil to 7-8% heat, with a spoon, the oil scooped into the Zipa sea pepper. The oil scooped into the Zipa sea pepper and evenly dripping oil while stirring, so as not to fry scorched. Until the oil is finished. Stir fry on low heat. Then another pot on the fire on the next ten pounds of salad oil 7 into the heat under the bean petals. Pepper fried flavor under the spices, flat out after the flavor and Zipa pepper and evenly changed to a small fire frying, 15 minutes after adding about 250 grams of white wine, continue to fry, to be fried out of the flavor under the mash juice, rock sugar and other simmering, flat out the flavor can be.
Broth;: salt. MSG. Chicken essence. Chicken powder. Tomato slices, cucumber slices, seaweed, shrimp, scallions, jujube. Chinese wolfberry. Cardamom. Ginger. Red Soup: It is generally recommended to use 4:6 pots, i.e., 4 minutes of broth and 6 minutes of oil. Ingredients for the pot: 2 slices of ginger. Garlic 2. Salt 15g MSG 50g Chicken Seasoning 50g Pepper 5g Mash 10g. 6 dried bell peppers. 25 grams of peppercorns. 2 large spices.
Hot pot technology alliance Gao Peng - tonic series:
Recipe Butter 10 pounds, vegetable oil 50 pounds. Chicken oil 3 catty. Lard 2 catty. Bean paste 6 pounds, 0.5 pounds of rock sugar, ginger 5 pounds, 1 pound of white wine, mash juice 2 bottles . 1 catty dried bell peppers. 1 catty of sliced green onion. Garlic 1 catty. Pickled pepper 10 catty soaked up (with a beater to grind into pieces). 1 catty of dashi. Pepper 3 catty. Cumin 0.5, licorice chopped 0.2, cinnamon 0.2, cloves 0.2, nutmeg 0.5, cinnamon 0.5, nutmeg 0.2, cumin 0.2, wicker 0.2, Angelica dahuricica 0.5, Sannai 0.2, grass 0.5, fruit 0.2, ginger 0.2, sand nuts 0.2, wood 0.2, Isatidus 0.1, 0.5 leaves (spices are all polished into a spice small particles)
Making method is: first frying pan on a high flame, under the butter. Burn 8 into hot, under the chicken oil.... Lard. Salad oil added to 7% heat, add ginger. Onion. Garlic stirred out the flavor after Li out, small fire under the bean paste. Flat dry under the broken pepper. Stir fry the flavor under the spice particles. Then add dry lantern peppers in the frying process plus mash juice, rock sugar and other simmering, to be soup thick, fragrant, spicy flavor back to sweet, it can be scooped into the bucket smothered. Taste it halfway through. If the salty flavor is not enough, discretionary salt; if the spicy flavor is not strong, add some beans, peppercorns, chili peppers; if you find too spicy or too salty, you can add rock sugar or mash.
Clear Soup: 1) Hanging soup Ingredients (with 30 pots, for example): 6 pounds of chicken, 15 pounds of pork bones, 2 duck. Beef bones 15 pounds, 500 grams of ginger, cinnamon 50 grams. Spices 20 grams. 20 grams of spices. Onion 500g. Angelica 50g. Codonopsis pilosula 100 grams. Sand nuts 0.2. 1, will hang the soup of raw materials with water rinsing clean, and then into the boiling water "out of a water", and then wash with water. 2. chicken cut into large pieces. Put salad oil in the pot to put onion and ginger angelica ginseng fried incense. 3, raw materials into the pot, mixed with 80 pounds of water, first boiled over high heat, knocked off the foam and then changed to a small fire hanging out the fresh taste can be.
With the pot: a. Clear soup: salt. MSG. Chicken essence. Chicken powder. Meat Sauce. Pork flavor. Chicken flavor, green onion, jujube. Chinese wolfberry. Aroma sand. White buckle. Sea Rice. Lily. Lotus seed. Sliced ginger. II. Red broth; salt . MSG. Chicken essence. Chicken Powder. Zai Ran Noodle. Spicy Leaf. Pork Sauce. Pork flavor. Mash juice. Chicken flavorings, green onion, ginger, cardamom. Base.
Hot Pot Technology Union Gao Peng - Pickled Pepper Base;
20 pounds of butter, 50 pounds of vegetable oil. Chicken oil 10 pounds . Bean paste 8 pounds, edamame 2.5 pounds, 2.5 pounds of rock sugar, 5 pounds of ginger patted, 3 pounds of high white wine, 5 bottles of mash juice . 5 catties of chopped green onion. Garlic 3 catties. Pickled peppers 20 pounds (boiled in water. Smothered overnight, chopped). Seasoning 0.5 catty. Pepper (soaked in water). 2 packages of millet chili, chopped. Cumin 0.3, licorice chopped 0.2, cinnamon 0.2, cloves 0.2, nutmeg 0.5, cinnamon 0.5, nutmeg 0.2, cumin granules 0.2, Wicker 0.2, Angelica dahuricae 0.5, Sannai 0.2, strawberry 0.5, fruit 0.2, ginger 0.2, sand nut 0.2, wood 0.2, Isatis tinctoria 0.1, 0.5, vanilla 0.2 (spices are all smashed)
Prepare 2 frying pans, a pot add butter simmering, burn to 7-8% heat, and then put 1 pound of coriander. 2 pounds of onions. In addition to the stink. Another pot add chicken oil, salad oil, add to seven into the heat put ginger, onion and garlic depreciation out of the aroma after fishing out. Put bean break sauce, pickled peppers, depreciate dry, add butter, and spices, small fire can be fried dry. With pot: broth: salt. monosodium glutamate. Chicken essence. Chicken powder. Onion, jujube. Chinese wolfberry. Cardamom. Sliced ginger. Crab Feet. Fish ball. Sliced tomato. Cucumber slices. Shiitake mushrooms. Red broth; salt. MSG. Chicken essence. Chicken Powder. Ranch noodles. Pepper. Chilli Noodle. Dried Pepper. Dashi. Garlic. Sliced green onion, ginger, cardamom. Oil. Peppercorns. Primer.
Hot Pot Gao Peng---Seafood Series:
This is a high-grade consumption pot base, mainly suitable for shabu-shabu seafood.
The method is: salad oil Oil 40 pounds. 5 bottles of seafood sauce. Oyster sauce 1 catty. 5 bottles of garlic sauce. Millet chili 5 catty bean paste (chopped) 8 catty, ginger foam 15 catty, high white wine 1 catty, green onion foam 10 catty. Garlic foam 10 catty. Fresh peppercorns 8 catties (fried in salad oil and chopped). {0.6 catty of spices, cumin 0.4, cinnamon 0.2, cloves 0.2, nutmeg 0.5, cinnamon 0.5, nutmeg 0.2, cumin 0.2, pulse 0.2, Angelica dahuricae 0.5, Sannai 0.2, cumin 0.5, fruits 0.2, ginger 0.2, sand nuts 0.2, wood 0.2, Isatis tinctoria 0.1, 0.5 (spices are all patted and then parboiled), sesame seeds 0.5 (spices all patted and then scalded with boiling water) (Li dry underwater salad oil frying fragrance after fishing, stay salad oil with)
Specific modulation is: first frying pan on the fire, under the salad oil added to 7% heat, plus garlic foam stirred out of the aroma after Li out of the small fire under the soybean paste. Flat dry under broken millet spicy. Fresh peppers simmered fresh flavor in the next frying process plus seafood sauce 5 bottles. Oyster sauce 1 catty. 5 bottles of garlic sauce. To be soup thick, fragrant, spicy flavor back to the sweet, it can be under the onion and ginger foam, leaning dry water after scooping into the bucket smothered instead of use. Attention to highlight the spicy flavor of fresh peppers and millet chili and the fresh flavor of various sauces.
Clear soup: 1) Hanging soup Ingredients (with 30 pots, for example) Grass chicken 2. Carp 8, 500 grams of ginger. 1, will hang soup chicken cut pieces with water rinse clean, and then into the boiling water "out of a water", and then wash with water. Under the pot with the right amount of angelica. Codonopsis stir-fried for use. 2. fish cleaned pot put salad oil put onion and ginger paddle dry after adding 80 pounds of water, add fried chicken. First boil over high heat, beat off the foam and then switch to a small fire to hang out the fresh flavor can be.
With pot: a. Clear soup: salt. MSG. Chicken essence. Chicken powder. Chicken sauce meat sauce treasure. Sliced green onion, jujube. Chinese wolfberry. Scented sand. Seaweed. Lily. Lotus seed. Sliced ginger. II. Red broth; salt . MSG. Chicken essence. Chicken powder . Pepper Noodle . Sliced green onion, ginger, base.
Special dip: 1. Use 20 pounds of water with the right amount of celery . Carrot. Cilantro. Onion. Ginger. Onion cooking fresh flavor, with the appropriate amount of Aida beauty. Salt. Flavor can be.
2. 2 bottles of seafood soy sauce. Spicy sauce 1 bottle. Seafood sauce 2 bottles. Salt flavor chicken essence