2. Seafood seasoning: 75g of yellow rice wine, 50g of mashed garlic, 2g of refined salt, 2g of monosodium glutamate, 50g of soy sauce, 200mg of clear soup, 1g of pepper, 50g of sesame oil and 50g of refined oil.
Third, sauce sesame oil seasoning: 50 grams of yellow wine, 25 grams of shrimp soy sauce, 1 gram of refined salt, 1 gram of monosodium glutamate, 100 grams of clear soup, 50 grams of sesame oil and 50 grams of refined oil.
Four, five spices: 50g of minced onion, 50g of Pixian bean paste, 100g of tomato sauce, 25g of yellow wine, 20g of white sugar, 5g of refined salt, 25g of Jiang Mo, 5g of shredded green garlic, 2g of monosodium glutamate, 50g of chopped green onion, 50g of oil curry, 100g of clear soup, 30g of rice vinegar, 100g of sesame oil and 50g of refined oil.
Although there are many kinds of Sichuan-style hot pots, they can be summed up in only two categories: one is white soup hot pot and the other is red soup hot pot. Of course, the most Sichuan-style feature is the red soup hot pot. The typical representative of red soup hot pot is "hairy belly hot pot". "Maodu Hotpot" originated in the mountain city of Chongqing. It is the originator of red soup hot pot, and now many varieties of red soup hot pot are derived from it. Authentic Chongqing "beef omasum hotpot" uses butter in its preparation. It mainly relies on butter to enhance fragrance, and its traditional practice hardly adds other spices? Except pepper. This kind of hot pot is characterized by its heavy taste, particularly spicy taste and slightly thick soup. However, since this kind of "beef omasum hotpot" was introduced to Chengdu, in order to meet the tastes of local consumers, colleagues in Chengdu have made some improvements to it one after another, and finally formed a Chengdu-style red soup hotpot. The red soup hot pot in Chengdu is mainly prepared with vegetable oil, supplemented by appropriate amount of butter, and added with various spices. It can be said that the hot pot in Chengdu relies on the compound flavor produced by the mixing of butter and spices to enhance the fragrance. In addition, Chengdu Hot Pot also appropriately reduced the spicy and pungent taste in the traditional hairy belly hot pot, making it moderately spicy but not dry, fresh and fragrant but not greasy, and the soup was bright and red but not thick. This article introduces the red soup hot pot in Chengdu. The key to making red soup hot pot lies in the frying of hot pot bottom material. When frying hot pot bottom material, we should not only master the dosage and proportion of various raw materials, but also master the correct frying method. Although there are some differences in the raw materials and methods used in frying hot pot bottom materials in various hot pot restaurants, the basic raw materials and methods are still the same. Below, based on my own experience, the author makes a detailed introduction to the frying method of Chengdu red soup hot pot bottom material, and by the way, introduces the preparation of hot pot soup material and some related problems, hoping to help chefs engaged in hot pot production everywhere. I. Stir-frying of chafing dish bottom material (based on 5 portions of chafing dish bottom material) Raw materials: vegetable oil 2500g butter 1 500g Pixian watercress1500g dried pepper 250g ginger100g garlic 200g scallion 300g rock sugar150g mash juice 50. 00 grams of Rhizoma Kaempferiae, 50 grams of cinnamon, 50 grams of fennel, 50 grams of Amomum tsaoko, 25 grams of Arnebia euchroma, 25 grams of fragrant leaves 10 grams of vanilla 10 grams of clove, 5 restraint methods: 1? Vegetable oil is refined first; Cut butter into small pieces; Pixian watercress chopped fine; Boil the dried chilies in a boiling water pot for about 2 minutes, then take out and mince them to obtain Ciba chilies. Ginger is broken; Peel garlic into petals; Green onions are tied; Rock sugar is broken; Star anise, rhizoma Dioscoreae Septemlobae and cinnamon are broken into small pieces; The grass fruit is broken. 2? Put the wok on medium heat, stir-fry the wok, heat it with vegetable oil, add butter to boil, add ginger, garlic cloves and shallots to saute until fragrant, then add Pixian watercress and Ciba pepper, and slowly stir-fry for about1~1? 5 hours, until the watercress is parched with moisture, the aroma is overflowing and the pepper is slightly white, and the onion knot in the pot is not used. 3? Immediately add star anise, Rhizoma Kaempferiae, Cortex Cinnamomi Japonici, Fructus Foeniculi, Fructus Tsaoko, Radix Arnebiae, Folium Cinnamomi Japonici, Vanilla, Flos Caryophylli, etc., and continue to stir-fry for about15-20 minutes with low fire. When the color of spices in the pot becomes darker, add crystal sugar and fermented glutinous rice juice, and slowly cook with low fire until the water in the fermented glutinous rice juice completely evaporates. At this time, remove the pot end from the fire and cover it.
Second, the ingredients of the hot pot soup: pig bonzi bone1500g beef bonzi bone1500g chicken claw bone 500g ginger 50g scallion150g cooking wine100g chicken essence150g monosodium glutamate 75g fried hot pot base? 750 grams of all dried peppers and 75 grams of pepper oil. Proper preparation method: 1? Cleaning pig bonzi bone and cattle bonzi bone, and breaking; Wash the chicken claw bones; Ginger is broken; Onions are knotted. 2? First, the pig bone, the cow bone and the chicken claw bone are boiled in a boiling water pot, and then taken out and put into a clear water pot, and ginger, green onions and cooking wine are added, and then boiled with low fire until the soup color is milky white, and the residue is removed to obtain fresh soup. 3? Divide the chafing dish bottom material into 5 portions on average, put them into 5 chafing dishes respectively, and then add fresh soup into the pot respectively. Mix about 2500 grams of soup into each hot pot, then add chicken essence and monosodium glutamate, add dried peppers and prickly ash into the wok, stir-fry with vegetable oil, and then sprinkle them into five hot pots respectively? Sprinkle dried chili150g and pepper 25g on each hot pot, then the hot pot can be served on the table, and after boiling for several minutes, all kinds of raw materials can be blanched. Iii. Some related problems in operation 1? In the process of frying hot pot bottom materials, low fire must be used, so that the raw materials can be avoided from being fried, and the fragrance and pigment inside the raw materials can be fully oozing out. 2? In the frying process, you should turn it constantly with a spoon or spatula to make the raw materials heated evenly and avoid sticking to the pan. 3? Pixian watercress added to the chafing dish bottom material is mainly used for flavor enhancement, while Ciba pepper is mainly used for color enhancement. However, both of them should be slowly parched to dry water, so that their flavor and pigment can be fully dissolved in the oil. 4? Adding rock sugar to the bottom material of hot pot can play the role of "brightening" the soup. The purpose of adding mash juice is to make the spicy taste in watercress and pepper and the fragrance in spices fully seep out and dissolve into oil. In addition, adding mash juice can also play a role in harmonizing various flavors and removing the bitter taste of some spices. 5? Adding spices to the bottom of hot pot is undoubtedly to enhance fragrance? Lithospermum is added to increase the red color, but the amount of spices should not be too large, otherwise it will produce bitter taste. At the same time, the types of spices added should not be too many, mainly adding common spices such as star anise, rhizoma kaempferiae, cinnamon and fennel, and adding a small amount of other spices to assist. Note that in general, the spices added in the chafing dish bottom material are less than those added in the preparation of brine. 6? When preparing hot pot soup, if the taste is not too spicy, then the dried peppers in it don't need to be directly fried with oil, but first boiled in a boiling water pot? To reduce its spicy taste, and then take it out and sprinkle it into the hot pot. 7? There are some differences between the large batch frying method and the small batch frying method of hot pot bottom materials. In small batch frying, it is generally necessary to pulverize the spices into powder, reduce their dosage, and at the same time shorten the frying time of spices appropriately.