A, small pot frying method recipe
Ingredients: butter 3 pounds salad oil 2 pounds Pixian bean 1 catty white wine 50 grams of mash 20 grams of Ziba pepper 1,5 pounds of ginger 1 tael garlic 1 tael peppercorns 1.5 tael tempeh 15 grams of Yibin broken rice vegetables 15 grams of sugar 1 tael of top grade chili pepper 2 tael scallion 1 tael 3 inch section
Spice Recipe: 5g white buckle 5g cao guo 5g san nai 3-5g clove 3-5g sand nuts 5g chamomile 5g cumin 5g cinnamon 5g licorice 5g chamomile 5g cumin 5g cinnamon 5g licorice 5g licorice 5g licorice 5g cedar 5g cedar 5g old buckle 5g licorice 5g cedar 5g chen pericarp 5g wicker 5g lemongrass 5-8g star anise 5g chanterelles 5g chives 5g chili peppercorn 5g fennel 8g vanilla 5g
Prior to sauteing the spices, cut them into 2-inch-long sections, and soak them in lukewarm water for 20 minutes, then add the peppercorns. Soak the peppercorns in warm water for about 20 minutes.
Prepare two frying pans, one inside the (beans, scallions, ginger, mash, white wine 25 grams of garlic, crushed rice and vegetables, edamame and rock sugar)*** 9 samples mixed well.
Another pot to add 3 pounds of butter simmering, and then add the salad oil to 7-8% heat, with a spoon to the oil and even the top of the beans, while dripping oil while stirring, so as not to scorch the beans. Stir the oil as it drips to avoid scorching the dal. Then put the beans on the fire with medium heat and simmer for about 10 minutes, the beans are almost dry when the water under the Zipa chili, switch to high heat when the oil boils, switch to low heat and simmer, 15 minutes after adding about 25 grams of white wine, continue to stir fry until the moisture of the raw material is almost dry when added to the soaking up the spices to continue to stir fry until the raw material is 9 dry under the soaking up peppercorns, stir frying for 5-10 minutes can be.
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 matching of raw materials to ensure that the soup is fresh and flavorful.
The characteristics of the soup are: milky white color, positive taste, thicker consistency.
Old hen a mother of a duck pig bones 15 pounds of crucian carp 4 pounds (crucian carp soup must be wrapped in gauze)
Suspended soup
1 raw materials blanch to blanch through the 2 cold water to soak the raw materials for 1 hour to make the raw materials within the nutrients suspected of solid, simmering out of the soup is fresh and flavorful. 3 suspend the soup when adding ginger, onion, wine, pepper particles. 4 a one-time mixing of full of water if the water is simmering dry, only to ensure that the soup is fresh and tasty. If the water is boiled dry, can only add boiling water to the soup pot, it is strictly prohibited to add cold water to the soup pot.5 diligent foam, in order to ensure that the soup is creamy. The soup should be simmered over high heat for a thick, white soup, and over low heat for a clear soup. It is important to note.
The right pot
The general recommendation is to use a 4:6 pot, i.e., 4 parts broth and 6 parts oil.
The ingredients for the pot: 50 grams of ginger granules 50 grams of garlic granules 50 grams of salt 15 grams of monosodium glutamate 50 grams of chicken essence 50 grams of pepper 5 grams of yellow wine 75 grams of sugar 15 grams of mash 10 grams of dried chili 40 grams of peppercorns 25 grams of old oil 5 kilograms of fresh broth 3 kilograms.
Remember: the flavor first, and then put the mother material. Pepper and dry chili pepper to the old oil and mother of the material put and then put.
Clear soup base
Recipe: 30 grams of chicken 30 grams of MSG 20 grams of salt 10 grams of pepper 15 grams of jujubes 10 grams of goji berries 5 grams of garlic 10 grams of ginger (skin) 5 grams of chicken oil 50 grams of tomatoes 4 slices of mountain treasures 20 grams of broth 4 jin. Lard 100 grams
Specialties (sheep's blood mushrooms, bovine bacilli.
Put 20 grams of angelica and ginseng*** into the white soup pot.
Recycling of old oil
One of the guests ate the bottom of the pot are not allowed to put any flavor plate, as well as cigarette butts and other garbage, to ensure that the soup is hygienic, and is strictly prohibited to contain any pigmentation and taste of the things. Ensure that the bottom of the pot is clean. Pour the oil into a clean bucket.
Two natural precipitation for an hour, gently remove the oil on the face, and then put on the stove to boil can be.
Washing the oil
When the oil has been used for a long time or is not handled properly and becomes black in color, add water with a ratio of 1:2, boil it for about 10 minutes and let it settle for an hour, then gently take out the oil from the face and boil it. If the color is still black, you can continue to wash it once or twice.
Mixed soup solution:
1 reason: 1 oil containing water is too heavy 2 soup and oil ratio is not appropriate. 3 guests eat improperly caused by mixed soup.
Treatment: the pot of oil to remove most of the oil, replace the kitchen of the old oil can be
Hot pot seasoning and soup requirements:
1 numbness is not enough: add fried peppercorns and the old oil can be stirred 2 numbness is too heavy: add sugar and mash stirring with the right amount of old oil.3 spicy flavor is not enough: add fried Ziba chili pepper and stirring in the old oil. Attention to Ziba chili frying (salad oil 10 pounds, Ziba chili 5 pounds, bubble cumin appropriate amount, the old ginger particles appropriate amount of frying to half-dry when adding white wine fried dry can be)
4 spicy overweight: take out a part of the old oil from the pot, participate in a portion of the broth and then add an appropriate amount of mash and sugar can be.
5 salty enough to dissolve salt in broth and add the right amount to the bottom of the pot
6 too salty: add lotus root slices and potato slices can be one point, or add the right amount of broth can also be solved. (Lotus root slices and potatoes have the effect of reducing the salty)
7In order to ensure that the guests of the halogen reckless behavior and pour a lot of vegetables into the pot to affect the quality of the bottom of the pot, please keep the bottom of the pot 8 minutes full.
Five-spice chili sauce is bright red in color, delicate in organization, salty and sweet, fresh and spicy, with a rich mixture of five-spice, soy sauce flavor. The operation points are as follows:
(1)Ratio of raw materials: red pepper 10kg, salt 1.5kg, sweet flour paste 3.0kg, sugar 50.g, 6g of fennel, cumin 6g, pepper 6g, cinnamon 4g, 3g of peel, acetic acid 1g, sugar 1g, 30g of cool water.
(2)Processing equipment: dry and wet crusher, large porcelain cylinder, plastic mixing basin.
(3) Processing: 10kg of red pepper with water to wash and dry, and five spices 25g, salt 1.4kg, according to the proportion of crushed together into the tank. Sugar 50g, saccharin 1g, acetic acid 1g with 30g of cold water to dissolve, and sweet pasta sauce mixed together and poured into the chili pepper material cylinder, stirring and mixing well, with the salt left behind to cover the surface of the material, sealing the mouth of the cylinder fermentation. Temperature of about 25 ℃, the general fermentation of 10 days into.
Chili red oil
First refining water: pepper, star anise, red pepper (preferably Sichuan), shennai, cinnamon, sesame, cloves (a little bit, because the taste is too big), ginger, garlic, fruits of the grass, licorice, water and so on boiled for a period of time and concentrated and obtained.
Then: heat the pot, inject salad oil (oil temperature should not be too high), add pepper, a lot of red chili powder (produced in Sichuan for the best), cumin, star anise, cinnamon, allspice, Wang Shouyi thirteen spices, white sesame seeds, fruits of grass, low-temperature refining until the oil appears red, add the right amount of concentrated water, and then refining for a period of time.
How to make chili oil
Mix the two kinds of chili noodles, "Chao Tian Pepper" and "Er Jing Zi", in the ratio of 3:2, add a little salt and a spoonful of sesame seeds
Walnuts, 3 or 5, wash and dry, crack with a small hammer, and put them into the chili noodles along with dozens of new peppercorns
The rapeseed oil (don't use the refined oil), 750 grams (can be made into 250 grams of chili noodles), is cooked, turn off the fire and then add the oil. chili noodles) refined, turn off the heat, dry for 3 or 4 minutes and pour into the chili noodles, pouring oil while stirring the chili noodles with a spoon to make it uniform
By this method of refining chili oil, you can already do the Sichuan restaurant gazpacho chef!
A variety of spicy hot pot base