Frying the basic base:
Chongqing native old hot pot base by the seven main ingredients plus four auxiliary ingredients constitute no spices to add, a formula is a modified formula to add spices, but the variety should not be more than eight, too many varieties of the hot pot will cover the flavor of the base makes the base of the medicinal flavor, should be in accordance with the principle of traditional Chinese medicine, the king and ministers to assist and supplement The company's website is a good source of information about the company's products and services.
Dry chili section 2000 grams, Pixian 400 grams of bean paste, Yongchuan 500 grams of bean mother, 200 grams of ginger, 500 grams of garlic, 400 grams of peppercorns, star anise 60 grams, Kaempferia trinitatissima 20 grams of fennel 50 grams of cinnamon 30 grams of fruits 20 grams of grass, 10 grams of leaves, 5 grams of public cloves, wicker 10 grams of rapeseed oil 1000 grams of butter 5000 grams.
Methods:
1, dried chili pepper section into a pot of boiling water blanch after blanching, drain, into the blender into the stranded velvet (or with a pestle and mortar into velvet), made of patty cake chili; Pixian douban chopped fine (or stranded velvet); ginger chopped fine; star anise, cinnamon broken; Grasshopper patted; rapeseed oil refining and then cooled.
2, large frying pan on the fire, injected cooked vegetable oil to cook, into the ginger block, a single garlic burst incense, into the patty cake pepper and PI County bean paste, turn the spatula over low heat and stir-fry for about 1.5 hours to the water will be dry, and then into the star anise, Kaempferia galanga, aniseed, cinnamon, grass jelly, incense leaves, public cloves, Wicker, and so on, continue to stir-fry for about half an hour to the flavor of overflowing and the color brownish-red, under the peppercorns stir-fried well, away from the fire to simmer with the lid on! The base of the hot pot is made of red soup without dregs after cooling naturally.
Butter hot pot frying notes
1, the basic base mainly to patty chipotle chili pepper to enhance the spicy color, Pixian bean paste dosage should be less, no more than 20% of the dry chili pepper is appropriate; if the Pixian bean paste is too much, it is easy to stick to the pan when frying and charred, so that the color of the grease and soup materials darkened to black, and taste bitter.
2, adding lard can increase the fat flavor, but the amount should not be too much.
3, frying base, must use a small fire and fire surface to be wide, the oil temperature should be maintained at about 30% heat. If the oil temperature is too high due to too much firepower, you can remove the pan from the fire and stir-fry, and then put it back on the fire to stir-fry after the oil temperature is lowered.
4, frying, you must use a spatula constantly shoveling the bottom of the pot to avoid material sticking to the pot, the spices in the pot to the degree of fried flavor.
5, peppercorns contain a lot of volatile oil components, because of its numbness and flavor by the heat is easy to evaporate, so the peppercorns should be in the last into the frying pan, and should not be fried for a long time, in order to stir frying to the degree of uniformity.
6, away from the fire and cover the purpose of simmering, is to use the residual heat of the base, part of the spice flavor and pepper part of the hemp flavor dissolved into the oil.
7, the color of the base material to the best brown-red, if the color is too dark (black red), may be due to excessive fire, or shoveling unevenly and sticking to the burnt pan caused by the taste of a slightly bitter; color is too light (yellow-red) is not enough time to stir fry (chili pepper red pigment did not dissolve sufficiently into the grease), and the taste of the dry and unscented.
8, fried base base material placed 1 to 2 days after the use of the best, its color, spiciness and flavor are fully dissolved out.