Sichuan commonly used hot pot red soup, old oil production.
Raw materials: Pixian 1500 grams of bean paste, 200 grams of Chaotian dry chili, 200 grams of two gold stripes of dry chili, 450 grams of Sichuan Hanyuan pepper, 100 grams of ginger, 250 grams of garlic, 250 grams of green onion sections, 250 grams of Sichuan Yongzhou drums, 200 grams of rock sugar, mash wine 500 grams of star anise 80 grams of grasshopper (seeded) 30 grams of sennel 50 grams of cinnamon 30 grams of clove 15 grams, 30 grams of cumin, 30 grams of allspice, 30 grams of primrose, 30 grams of white beansprouts, 30 grams of comfrey. Magic powder (or seed essence king) 20 grams, 1 kg of chemical butter, 500 grams of chemical lard, 2 kg of cooked vegetable oil, 60 kg of pig stick bone soup, 250 grams of bone grain incense, magic essence (or seed essence king) 20 grams, 250 grams of salt.
Production method: (1) two gold bars of dried chili peppers stewed in boiling water for 10 minutes. Water control to chopped fine (or machine into a paste) made of patty cake chili.
(2) will be the butter into the pot hot, add half peeled and broken ginger, onion section fried flavor (about fried to the onion section, ginger texture dry until), pick out the ginger, onion section is not used, put into the chemical lard, cooked rapeseed oil, when the oil burned to four or five hot, put Pixian Douban stir fry slowly for about 10 minutes. Then put patty cake pepper continue to fry until the oil color red when put garlic, Chao Tian dry chili, pepper, rock sugar, bean drum, the remaining ginger stir fry after the aroma poured into the soup pot mixed with bone broth.
(3) star anise, cinnamon, grass nuts, cinnamon, cloves, cumin, vanilla, spirit grass, white cardamom, comfrey, magic powder (or seed essence of the king) into the soup pot into a large fire to boil, and then change to a small fire to burn for 60 minutes or so to the fire extinguished, to be the soup marinade on the surface of the red oil floated on the surface of the hot pot after scooping that is to get the old hot pot oil. The remaining soup add mash juice, bone grain incense, magic essence (or seed essence king), salt that is into red flavor soup brine (i.e. red soup). After making the red soup, add the magic oil B or the King of Strong Fragrance in the proportion of 0.5%-1%, and the effect will be unparalleled.
2, hot pot aroma
In the hot pot to the guest table before the drop of incense or King of incense added directly to the pot, than the current effect of any kind of hot pot aroma agent is better than the company after many years of searching and experimentation, the development of a company can be both floating to a long time, and high temperature, eat the last mouthful of soup can still ensure that the aroma of the product drop of incense or King of incense as in the beginning.
Dosage: Take the total weight of each pot (base+soup+dishes) 3.5kg as an example, add 6-8 grams of One Drop of Fragrance or Strong Fragrance King.
3, soup: in accordance with the proportion of about one thousandth in the soup at the end of the magic essence or corn oil magic cream (hot pot aroma-enhancing type).
4, flavor plate:
(1), the preparation of dry dishes: according to 80% of the dry pepper noodles +15% of the spices (about twenty kinds of materials) +3% of salt +2% of the bone grains of incense (chicken essence) +2% of the king of the magic essence or seed essence, the use of the company's products per kilogram of dry dish dipping material to increase the cost of 50 cents or so, the return is far greater than the investment.
(2), the preparation of oil plate:
Green pepper oil plate: green pepper, parsley, salt, monosodium glutamate (MSG), cooked sesame seeds, garlic puree composition, and then add about five-thousandths of the King of the penetration of the King of incense (or King of strong incense, a drop of incense), the taste is comfortable, the aroma is unique, commonly used as a beef, mutton hot pot dipping saucer. Each kilogram of dipping sauce increases the cost of about 50 cents.
Small chili oil plate: millet pepper, crispy bean drums, crispy peanuts, coriander, green onions, garlic, salt, MSG and then add about five thousandths of the King of the fragrance (or King of the strong fragrance, a drop of incense) constitute, eaten with the hot pot broth modulation, commonly used as "skewers" dipping saucer.
How to use: Add it directly to the hotpot before bringing it to the table.
Dosage: Add 6-8 grams of (Aroma King, One Drop of Aroma, Magic Oil, Strong Aroma King) to the total weight of 3.5 kilograms per pot (base + soup + dishes).