A, small pot frying method recipe

Ingredients:

Butter 3 pounds of salad oil 2 pounds Pixian bean paste 1 pound of white wine 50 grams of mash 20 grams of Ziba sea pepper 1,5 pounds of ginger 1 two garlic 1 two peppercorns 1.5 two tempeh 15 grams of Yibin crushed rice vegetables 15 grams of sugar 1 two top grade chili pepper 2 two green onions 1 two 3 inch sections

Spice recipe:

Baikou 5g Cao Guo 5g Sannai 3-5g Clove 3-5g Saren 5g Xiang Guo 5g Cumin 5g Cinnamon 5g Glycyrrhiza glabra 5g Zhizi 5g Pai cao 5g Old Buckle 5g Gansong 5g Pericarp 5g Wicker 5g Lemongrass 5-8g Anise 5g Aromatic Leaf 5g Thousand Mile Cumin 5g Fennel 8g Vanilla 5g

Prior to stir-frying, the spices are cut into 2-inch long sections, soaked in warm water for about two hours.

Before frying, cut the spices into 2-inch sections, soak them in warm water for about 20 minutes, and soak the peppercorns.

Prepare two frying pans, one inside the (beans, scallions, ginger, mash, 25 grams of white wine, garlic, crushed rice and vegetables, black beans 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-fire frying when the oil boils, switch to low-fire simmering, 15 minutes after the addition of white wine 25 grams of white wine or so, continue to stir frying until the water of each raw material is almost dry, plus soak up the spices continue to stir fry until the raw materials 9 dry under the soak up the peppercorns, stir frying 5-10 minutes can be.

Two, hanging soup

As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick," so in the hanging of the white soup must pay attention to raw materials to match, in order 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 carp 4 pounds

(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 to be solid, simmering out of the soup is fresh and flavorful.3 suspend the soup when adding ginger, onion, wine, pepper particles.4 Mixed with water at once, 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 white. The soup should be simmered over high heat for a thick white soup, and over low heat for a clear soup. The most important thing is to be aware of.

Three, the right pot

Generally recommended to use 4:6 pot that is, 4 minutes of broth and 6 minutes of oil.

Raw materials 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 jin of fresh broth 3 jin.

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.

Four, 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 oil in the pot to beat most of the oil, replaced by the kitchen of the old oil can

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 and stir with the right amount of oil. 3 spicy flavor: add the old oil and stirring. 3 spicy enough: add plus fried Ziba chili and old oil mixing. 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 white 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 guest's 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.

Taboos of hot pot:

Some people say that eating hot pot as long as the soup on the line, all you can eat something beans can be hot, "the fire can be hot good" and so on, in fact, is not true, in order to make the hot pot to always maintain its characteristics or a taboo multifaceted problem.

1 avoid using corrupt raw materials 2 avoid using chlorophyll-containing too heavy vegetable raw materials. 3 avoid using the hair of the system with too much alkali raw materials 4 avoid using too much meridian and fiber tissue is too coarse raw materials. 5 avoid adding soy sauce in the soup marinade 6 avoid the soup become mixed and become strong. 7 avoid regulating the fire is not degree of control 8 avoid putting in too much raw material in the soup pot at one time.