Published: July 4, 2007 19:15:38 Source: Permission: Open Read (149) Comment (3) Report Link:/394881876/blog/1

Hot Pot Ingredients

Woad, Cao Fruit, Fennel, Clove, Octopus, Saxifrage, Rehmanniae, Pai Cao, Myristicaceae, Myristicaceae, Nutmeg, Nutmeg, Piper betulae, Piper betulae, Piper betulae, and Piper betulae, all of which are used in the cooking of the hot pot. Nutmeg? Cinnamon

One, hot pot base frying (to 5 pot base)

Raw materials: 2500 grams of vegetable oil, 1500 grams of butter, 1500 grams of Pixian bean paste, 250 grams of dried chili, 100 grams of ginger, 200 grams of garlic, 300 grams of onion, 150 grams of rock sugar, mash juice, 500 grams of octopus, 100 grams of Sannai, 50 grams of cinnamon, 50 grams of fennel, 50 grams of grass 25 grams of comfrey, 10 grams of comfrey, 10 grams of vanilla, 10 grams of anise. Comfrey 25g Comfrey 10g Comfrey 10g Vanilla 10g Clove 5g

Method:

1?Vegetable oil first refined; butter cut into small pieces; Pixian Douban finely chopped; dry chili into the pot of boiling water to cook for about 2 minutes, fish out of the stranded mush, that is, into the patty cake chili; ginger broken; garlic peeled flap; onion pull knot; rock sugar cracked; star anise, Sannai, cinnamon broken into small pieces; strawberry tapped broken.

2?frying pan on medium heat, sizzling pot, pour vegetable oil hot, into the butter to simmer, into the ginger, garlic cloves, onion knots burst incense, then into the Pixian bean paste and patty cake chili pepper, turn to a small fire and slowly fry about 1 ~ 1?5 hours, to the bean paste water gas frying dry, fragrant and chili peppers slightly white, pick out the pot of onion knots do not use.

3? Immediately into the star anise, Sannai, cinnamon, aniseed, fennel, grass berries, comfrey, incense, vanilla, public cloves, etc., continue to stir-fry with a small fire for about 15 to 20 minutes, to the pot of spices in the color darker, into the rock sugar, mash juice, simmering slowly over a small fire to the mash juice in the water evaporates completely, this time the pot will be away from the fire mouth, warmed up to the pot of raw materials to the cooling of the pot, that is, the bottom of the hot pot

Two, Hot pot soup modulation

Raw materials: 1500 grams of pork bones 1500 grams of beef bones 500 grams of chicken bones 50 grams of ginger 150 grams of green onions 150 grams of wine 100 grams of chicken essence 150 grams of monosodium glutamate 75 grams of fried hot pot base? All dried chili 750 grams of pepper 75 grams of vegetable oil moderately

Method:

1? pig stick bone, cattle stick bone after washing cracked; chicken claw bone clean; ginger pat broken; onion pull knot.

2?First of all, the pig stick bone, cattle stick bone, chicken claw bone into the pot of boiling water blanching water, fish out into the pot of water, add ginger, scallions, wine, with a large fire after boiling, turn to a small fire simmering until the soup color milky white, knock off the slag is not used, that is, the fresh broth.

3? The hot pot base is divided into 5 equal parts, were loaded into 5 hot pots, and then to the pot were mixed into the fresh soup? Each hot pot mixed with about 2500 grams of soup, and then adjusted into the chicken, MSG, another dry chili pepper, pepper into the frying pan with vegetable oil stir-fried, and then scattered into the 5 hot pot? Each hot pot is sprinkled with 150 grams of dried chili peppers and 25 grams of peppercorns, which can then be brought to the table and boiled for a few minutes before being ready to be used for shabu-shabu.

Third, the operation of some related issues

1? In the hot pot base of the frying process must be used in a small fire, so that one can avoid the raw materials fried char, the second is to make the raw materials inside the flavor and pigmentation and other fully seeped out.

2. The frying process should also use a hand spoon or spatula to keep turning, in order to make the raw materials evenly heated and avoid sticking to the pan.

3?Hot pot base in the addition of Pixian Douban is mainly used for flavor, and patty cake chili pepper is mainly used for color, but both should be slowly fried dry moisture, so that the flavor and pigmentation fully dissolved in the oil.

4? Hot pot base with rock sugar can play the role of "bright" soup. And add mash juice, in order to promote the spicy flavor of the beans and chili peppers, spices in the flavor fully seep out and dissolve into the oil. In addition, the addition of mash juice can also play a role in the harmonization of the flavors and remove the role of some spices in the bitter and astringent taste.

5?Hot pot base in the addition of spices is undoubtedly to increase the flavor? Which added comfrey is to increase the red color, but the amount of spices can not be too large, otherwise it will produce a bitter taste. At the same time, the types of spices added should not be too much, to add star anise, trinella, cinnamon, cumin and other commonly used spices, and then add a small amount of other spices to assist can be. Note that the spices added to the hot pot base are usually less than the spices added to the marinade.

6? In the modulation of hot pot soup, if the taste requirements are not too spicy, then one of the dried chili peppers do not directly into the frying pan with oil, but first into the pot of boiling water to blanch a water after? To reduce its spicy flavor, and then fished out and sprinkled into the hot pot.

7? Hot pot base large quantities of frying methods and small quantities of frying methods have some differences. Small batch frying generally want to be one of the spices into powder, and reduce its dosage, but also to appropriately shorten the spice frying time.

8? After the hot pot base is fried, there is a layer of oil floating on the surface. We can play this layer of oil as part of the old oil, for the next frying for the "mother oil" to use, because this can make the hot pot base more rich and mellow flavor.

One, the production of brine

25 grams of anise, cinnamon 15 grams of aniseed 15 ~ 25 grams of licorice 10 grams of cinnamon 10 grams of glycyrrhiza glabra 3 ~ 5 grams of peppercorns 20 grams of sand nuts 10 grams of nutmeg 5 grams of grass nuts 15 grams of cloves 5 ~ 15 grams of ginger 100 grams of onion 150 grams of Shaoxing wine 100 grams of rock sugar 350 ~ 500 grams of monosodium glutamate 15 grams of fine salt 350 ~ 500 grams of fresh soup 5000 grams of refined oil 50 grams of gauze bag 2

two modulation

1? will star anise, cinnamon, aniseed, licorice, Nelumbo nucifera, Gan Woi, peppercorns, nutmeg, nutmeg, grass nuts, cloves, etc. are divided into two, respectively, into a loose gauze bag and use a thin rope tied tightly at the mouth of the bag; ginger cleaned shot; green onions with the roots and whiskers cleaned pull knot.

2? Will be large chunks of rock sugar first roasted on the fire, and then put on the board gently cracked, and then with refined oil into the pot, with a small fire fried to a deep red, mixed with 500 grams of boiling water, stirring, that is, into the color of sugar.

3. pot on the fire, mixed with 5000 grams of fresh broth, put ginger and onions, seasoned salt, monosodium glutamate and sugar color, and then into the spice packet, boil and then slowly simmer with a small fire to the flavor of the overflowing, that is, into a fresh brine.

Three issues needing attention

1?Stir fry sugar color, must be stir-fried with a small fire, and sugar color should be slightly tender, otherwise stir-fried sugar color has a bitter taste.

2?According to the traditional method of modulation of brine usually do not add MSG, but due to the fresh brine most of the fresh flavor is not enough, coupled with recent years, people seem to be more and more demanding on the fresh flavor, so in the process of modulation can be added to the appropriate amount of monosodium glutamate (MSG). It should be noted that the addition of MSG in the brine will not play a side effect, because MSG in the temperature above 160 ℃ will produce sodium pyroglutamate so as to lose the fresh flavor, while the brine boiling temperature is generally not more than 105 ℃.

3? Brine in general should be added to the tender sugar color, so that the brine will have a sweet taste. After adding the tender sugar color, you can no longer add licorice. But from the point of view of drug properties, licorice has the role of harmonizing the taste and freshness. Therefore, after adding the sugar color, brine can still consider adding a little licorice.

4?Cloves contain clove oil phenol, its flavor is very strong, the use of which can be adjusted according to the specific circumstances of the dosage. Generally speaking, 5000 grams of fresh soup in the clove dosage should be controlled between 5 to 15 grams.

5? For the production of brine onions should be retained its roots, which can make the brine flavor more fragrant. This is a years of making brine masters taught the author's experience.

6? The above brine recipe with sugar color, and the color is brownish-red, known as red brine, if you remove the sugar color in the recipe will become white brine. In addition, some people love to add dried chili peppers in the brine, so it becomes spicy brine.

Second, the use of brine and storage methods

A brine use

1?Where animal raw materials in the brine before the need to do blanching, otherwise the raw materials directly into the pot, it will lead to brine drastically reduce the taste of the dish is too salty.

2?A pot of good brine, should often brine fresh flavor of the animal raw materials, so as to increase the fresh flavor of brine. There is a jargon called "brine the older the better", is the truth.

3 pork and chicken, ducks, geese, rabbits, this kind of fresh flavor stronger raw materials, should be heavier with the odor of beef, mutton and a variety of animal "water"? Such as fat intestines Raw materials separate from the use of brine to ensure the quality of brine and brine dishes.

4 In the process of use, we should always check the color, flavor, salinity and soup brine is sufficient, etc., once found that some aspects of the reduction should be made up in a timely manner, that is, as we often say, "lack of what to make up for what".

Second, the brine storage

1?After a period of time after the use of brine, will leave a few raw materials or spices residue, then it will need to be filtered, in order to ensure the quality of brine.

2?Brine after repeated use of soup will become thicker, although filtered, but also need to "clean", that is, with clean animal blood mixed with water, Xu Xu added to the boiling brine, which is the use of protein adsorption and coagulation, sucking out the impurities in the brine to make the brine become clear, and some of them have to use the lean meat mushrooms to make the brine clear, and to be careful! Some also use lean meat mush for brine "cleaning". However, it should be noted that the number of times each pot of brine cleaning can not be too much, so as not to lose the fresh flavor of brine.

3? Brine in the floating oil should be often knocked off, the best brine surface to retain only a thin layer of "oil face". Otherwise, too much fat, easy to make brine spoilage? Fat oxidation due to deterioration.

4? Brine when not in use, should be boiled into the enameled barrel, so that its natural cooling, and do not shake. In addition, the bottom of the barrel should be padded with bricks to keep the bottom ventilated. If it is summer, brine must be boiled every day, if possible, but also into the cold storage. Brine in the long-term without, should also be taken out of the cold storage from time to time to boil, cooled and then put into the library.

The above is only the author of the production of Sichuan-style brine a little experience and experience. But cooking is the study of change, so readers in the modulation of Sichuan-style marinade, but also according to the specific circumstances of the flexibility of the marinade of the ingredients and modulation methods, so as to make a satisfactory marinade to