1. Small pot frying method formula
Ingredients:
3 kg of butter, 2 kg of salad oil, 1 kg of Pixian watercress, 5 g of white wine, 2 g of fermented grains, 1 kg of purple pepper, 1 kg of ginger, 1 kg of garlic and 1 kg of pepper. 5. Two douchi 15g, Yibin broken rice, 15g, rock sugar 1, two first-class chili noodles 2, two green onions 1, two and three inches
Spice formula:
White buckle 5g, Amomum villosum 5g, 3-5g, clove 3g, Amomum villosum 5g, fragrant fruit 5g, cumin 5g, cinnamon 5g, licorice 5g, twig 5g, weed 5g, old buckle 5g, Gan Song 5g, dried tangerine peel 5g, stir-fry 5g, citronella 5g, 5-8
prepare 2 woks, and put ***9 samples (watercress, green onion, ginger, fermented glutinous rice wine, 25g garlic, broken rice, cress, fermented bean paste and rock sugar) in one wok and mix well.
add 3kg of butter to the other pot and boil it, then add salad oil and heat it to 7-8%. Spoon the oil onto the evenly mixed watercress, and stir while dripping the oil to prevent the watercress from coking. Until the oil is completely drenched. Then put the watercress on the fire and cook it with medium fire for about 1 minutes. When the watercress is quick-drying and moist, it will stir-fry the pepper. When the oil boils, it will stir-fry it with low fire. After 15 minutes, it will add about 25 grams of white wine and continue to stir-fry until the water content of each raw material is quick-drying, and then it will continue to stir-fry until the raw materials are dry for 9 minutes, and then stir-fry it for 5-1 minutes.
hanging soup
As the saying goes, "No chicken is not fresh, no duck is not fragrant, and no bone is not thick", so we must pay attention to the collocation of raw materials when hanging white soup to ensure the delicious taste of the soup.
It is characterized by milky white color, positive taste and strong consistency.
an old hen, an old duck, a pig bone, 15kg, and a crucian carp, 4kg
(The crucian carp must be wrapped with gauze when cooking the soup)
Hanging the soup process
1 Soak the raw materials in water and soak them in cold water for 1 hour, so that the nutrients in each raw material are doubtful, and the boiled soup is fresh, fragrant and delicious. Add ginger and onion cooking wine and pepper granules when hanging soup. 4 Fill it with water at one time. If the water is boiled dry, you can only add boiling water to the soup pot. It is forbidden to add cold water to the soup pot. 5 foam frequently to ensure that the soup is milky white. When the fire is boiling, stew the soup with big fire as thick soup, that is, white soup, and stew the soup with small fire as clear soup. Be sure to pay attention
For pot
It is generally recommended to use 4: 6 pot, that is, 4 minutes of clear soup and 6 minutes of oil.
ingredients: ginger granules 5g garlic granules 5g salt 15g monosodium glutamate 5g chicken essence 5g pepper 5g yellow wine 75g white sugar 1g dried pepper 4g pepper 25g old oil 5kg fresh soup 3kg.
remember: adjust the taste first, and then put the masterbatch. Zanthoxylum bungeanum and dried capsicum put the old oil and masterbatch before putting them.
clear soup pot bottom
formula: chicken essence 3g monosodium glutamate 2g salt 1g pepper 15g jujube 1g medlar 5g garlic 1g ginger slices (peeled) 5g chicken oil 5g tomato 4g mountain delicacies 2g clear soup 4kg. 1g of lard
Shanzhen (Haemophilus ovis, Bovine Bacillus. Slippery mushrooms, etc.)
2 grams of Angelica sinensis and Codonopsis pilosula are chopped into granules and put in the bottom of the white soup pot, which is particularly effective.
Recovery of old oil
No saucers, cigarette butts and other rubbish are allowed at the bottom of the pot after a guest has finished eating, so as to ensure the hygiene of the soup, and it is strictly forbidden to eat anything containing any pigment or flavor. Make sure the bottom of the pot is clean. Pour the oil into a clean bucket.
after natural precipitation for one hour, gently remove the oil from your face and put it on the stove to boil.
oil washing
when the oil turns black due to long-term use or improper treatment, add water with a ratio of 1: 2, boil for about 1 minutes to precipitate for 1 hour, gently take out the oil on your face and boil. If the color is still black, just wash it once or twice.
Solution to mixed soup:
1 Reason: 1 The water content in oil is too heavy; 2 The ratio of soup to oil is improper. 3 improper consumption by guests causes mixed soup.
solution: beat off most of the oil in the pot and replace it with the old and new oil in the kitchen.
requirements for hot pot seasoning and ginseng soup:
1. It's not spicy enough: add the fried pepper and the old oil and stir it. 2. It's too spicy: add sugar and fermented grains and stir with the old oil. 3 Not spicy enough: add stir-fried Zizi pepper and old oil and stir. Pay attention to the stir-frying of Ziba pepper (1 kg of salad oil, 5 kg of Ziba pepper, appropriate amount of fennel, and appropriate amount of old ginger granules until it is semi-dry and then stir-fried with white wine)
4 Too spicy: take some old oil out of the pot, add some clear soup, and then add appropriate amount of fermented grains and white sugar.
5 Salt is not salty enough. Just dissolve salt in clear soup and add it to the bottom pot.
6 Too salty: just add lotus root slices and potato chips, or add clear soup. (Lotus root slices and potatoes can reduce salt)
7 In order to ensure the reckless behavior of the guests, pouring a lot of vegetables into the pot will affect the quality of the bottom of the pot. Please keep the bottom of the pot 8 minutes full.
Taboo of hot pot:
Some people say that eating hot pot only needs more soup, and everything you eat can be scalded "only when the fire is strong can it be scalded well", which is actually wrong. It is still a taboo problem to keep its characteristics all the time.
1 Avoid using spoiled raw materials; 2 Avoid using vegetable raw materials with excessive chlorophyll. 3 avoid using raw materials with too much alkali when making hair. 4 avoid using raw materials with too many meridians and too thick fiber tissue. 5 avoid adding soy sauce to the soup brine. 6 avoid mixing the soup. 7 avoid excessive firepower adjustment 8 avoid putting too much raw materials into the soup pot at one time.
The knowledge of spices is taken from books, and others are all my efforts. The fragrance is authentic and fragrant in Wan Li.