What are the spicy dip ingredients? Many people like to eat hot sauce. When they go to eat mala Tang, they still use more sesame sauce, and other tastes will be adjusted occasionally, so this is the mainstream. Let's first take a look at what ingredients are in the spicy dip.

Do you have any spicy dipping sauce? 1 Chili sauce configuration:

5g of fragrant burdock, 25g of soft sugar, 5g of monosodium glutamate15g, 20g of Sichuan pepper chicken essence, 5g of cumin powder (semi-broken)15g, cooked sesame15g, chilli sauce15g (available in some treasures) and pepper oil/kloc.

Sesame paste production:

Sesame paste and water 0.8: 1, that is, 800g sesame paste1000g water. First, add1000g warm water to the smoothie machine, then add 20g oil consumption, 5g monosodium glutamate,10g south milk (fermented milk) and15g chicken essence.

Making; Boil the vegetables with clear water, drain the water, add the appropriate amount of sauce according to the number of vegetables, then add the appropriate amount of sesame sauce and mix well, and add the appropriate amount of spicy Chili oil to the spicy ones.

Finally, talk about food additives.

As long as it is catering, food additives are basically used. 1 Used for seasoning to make your food taste better. In fact, we ordinary people's condiments are also food additives, such as monosodium glutamate and extremely fresh soy sauce. It is also to save costs. Some spices will greatly reduce their efficacy when used for the second time, so additives are needed at this time, which is convenient and economical to use.

What are the spicy dip ingredients? 2 1, sesame paste.

First, the formula of traditional sesame sauce generally consists of seven seasonings, namely, Baer sauce (sesame sauce 8 peanut butter 2), fresh soy sauce, leek flower, tofu, shrimp oil, cooking wine and oil (pepper oil, red oil, Chili oil, etc.). ).

Traditional formula: Bal sauce1000g (sesame sauce 800g, peanut butter 200g), oyster sauce 30g, soy sauce100g, monosodium glutamate10g, leek flower 300g, tofu 200g, pepper10g, and pepper.

Formula 2 of sesame sauce: 400g of sesame sauce, 50g of peanut butter100g, 50g of oyster sauce, 30g of fish sauce, 20g of delicious sauce, 30g of soy sauce, 20g of soy sauce, 20g of cooking wine, a proper amount of salt, and 0g of monosodium glutamate10g are evenly stirred with cold boiled water, and then put into a dip pan to be drenched.

2. Garlic juice

300g of fresh mashed garlic, 50g of fried garlic100g, 5g of minced garlic, 5g of minced coriander, 5g of pickled mustard tuber rice, 5g of onion rice10g of fresh dried tangerine peel rice and a proper amount of purified water (otherwise it will be too greasy). When eating, add garlic paste and mix well.

3, millet spicy seafood juice

200g of green onion, 200g of parsley root100g, 200g of celery root and 0/50g of dried onion/kloc-0. After washing, add 2000mg of clear water, boil for 30min, and filter out impurities to obtain vegetable water of about1500mg.

300g of delicious juice, 600g of seafood soy sauce, 350g of steamed fish soy sauce, 20g of monosodium glutamate and 0/00g of sesame oil/kloc-0, and stir evenly. When serving, add millet pepper rings with clean seeds, which can be more or less according to local tastes.

4. Spicy pickles

800g of salad oil, 200g of lard, 50g of onion, 50g of ginger and 50g of garlic,

Material A (seasoning): 300g of chopped red bean paste, 50g of red pickled pepper sauce 1 50g, 30g of pickled ginger, Merlot Chili sauce1bottle, 50g of spicy girl sauce100g and 50g of Yongchuan lobster sauce;

Material b (spice): star anise10g, galangal 5g, cassia bark 5g, angelica dahurica 5g, and 6 pieces of plant bark;

Material c: fermented grains100g, dried peppers16g, and 20g of white wine.

Production: First, soak the material B (spice) in warm water for about 20 minutes, put salad oil and lard into the pot, add onion, ginger and garlic to cook the flavor, then take it out, then add the soaked spice and stir-fry it with low fire for 30 minutes, then add the fermented glutinous rice juice and white wine for about 65,438+0 minutes, then push the dried Chili evenly, and let it stand for 8 hours before beating out the spice.

The above are several formulas of four commonly used dipping dishes, and the proportions are for reference. It needs to be adjusted according to local tastes and become your own thing. After laying a good foundation, you can also launch a dip dish with a new taste according to market demand to form your own style.

What are the spicy dip ingredients? 3. The bottom material technology:

500g of Pixian bean paste, 200g of lobster sauce, 250g of pepper, 250g of pepper, 200g of roasted pepper, 200g of crystal sugar, 0/50g of liquor/kloc, 0/50g of ginger/kloc, 0/00g of onion/kloc and 0/00g of garlic/kloc.

1, heat in a pan, add butter, rapeseed oil and lard to medium heat, add onion, ginger and garlic, stir-fry until fragrant, then take them out of the net, add pepper and pepper, stir-fry for 2 minutes, add lobster sauce and spices and stir-fry for about 5 minutes.

2. Add bean paste and Ciba pepper, stir-fry for about 65,438+05 minutes until the bean paste turns dark red, add pork bone soup and crystal sugar, stir-fry for about 65,438+00 minutes, add white wine and continue stirring until the water is almost exhausted, then turn off the fire, first add hot pot seasoning, then add ethyl maltol, essence, monosodium glutamate and chicken essence.

3. Mix all the spices together. The seasoning is ready, put it in the bottom material and fry it together. Be sure to stir fry slowly and continuously with low fire for more than 30 minutes. Don't stir-fry it! Stir-fry 2 kg of seasoning, put it in 100 kg of soup, and cook for half an hour to cook mala Tang. When trying to make it, you can reduce the broth proportionally, and the rest of the bottom material can be put in the refrigerator for later use.

Broth technology:

100kg of water, 500g of salt, 200g of carved wine, 300g of chicken essence, 200g of monosodium glutamate, 200g of crystal sugar, 600g of milk powder (just ordinary milk powder), 250g of pickled pepper, 80g of pepper,100g of pepper, 3kg of butter, 2kg of base material and two chicken racks.

1. Wash and break beef bones, soak them in cold water for more than 40 minutes in advance, add 100 kg of water to the soup bucket, heat them to 45 degrees, add milk powder and stir them evenly.

2. Then add pepper, pickled pepper, pepper, beef bone, butter and chicken rack. When the fire rises to 90 degrees, add onion, salt, ginger, carved wine, crystal sugar, monosodium glutamate, chicken essence and seasoning (which can be packed in gauze bags) to boil, continue to stew for about half an hour until the foam disappears, and then continue to stew for another hour and a half. Finally, clean the residue with a tight leak.

Hot sauce making:

1 secret Chili oil

Rapeseed oil 1 kg, 50 grams of peanuts, a little salt, Chili noodles 1 kg; Put the Chili noodles in a stainless steel container, add chopped peanuts and salt, stir well, pour the oil into the pot and heat it to above 200 degrees. Spoon the oil on the pepper noodles, stir the pepper noodles while pouring the oil, so that the pepper noodles are evenly heated.

2. Secret sesame sauce

Spoon the bought sesame paste into a bowl and add a little soybean oil. Oil should be added bit by bit during mixing. It will be very thick after just a few adjustments. Come on and continue to adjust. After thinning, add12g salt,15g monosodium glutamate,15g chicken essence and 30 peanuts into sesame paste.

3, secret pepper oil

40g of Zanthoxylum bungeanum, 0/6g of white sesame/kloc-,0/6g of Zanthoxylum bungeanum/kloc-and 600g of soybean oil. Grinding Zanthoxylum bungeanum and Zanthoxylum bungeanum into powder, heating in an iron pot, pouring soybean oil, mixing Zanthoxylum bungeanum powder and Zanthoxylum bungeanum powder,

Finally, pour into a porcelain bowl to make the secret pepper oil.

4. Accessories in the bowl

(1) The formula of auxiliary materials in the bowl (the dosage is 100 bowl): garlic paste1500g, chicken essence 750g, sesame oil 500g, monosodium glutamate 250g, essence 20g, essence 3AAA powder 20g, put them into a container and stir them evenly.

(2) Add 30g garlic sesame oil,10g pepper oil and10g vinegar to each bowl. This ratio is recommended, according to the taste requirements of customers. When preparing to entertain guests, you can also add small ingredients, 2 tablespoons of oil consumption, 2 tablespoons of sesame paste, 2 tablespoons of peanut butter and 1 tablespoon of sugar according to your personal taste. Put them together and stir them evenly. They can be added appropriately, mainly to enhance fragrance. In addition, two spoonfuls of base soup must be added to the bowl at last, so as to burn out the fragrance of various seasonings.