2, vegetarian food processing: lotus root slices, potatoes, kohlrabi, Chinese cabbage, kelp, green bamboo shoots, tribute vegetables, cauliflower, fungus, Chinese cabbage, bamboo shoots, tofu, etc., first cut the vegetables, some containing starch need to be soaked first, others can be soaked or put into the fresh-keeping room for use.
3. Put 50 kg of salad oil into a large pot and burn it for 6 minutes. When it is heated, put 300 g of bean paste. When it is sauteed, add 30 g of galangal, 50 g of anise, 200 g of pepper, 300 g of ginger, 50 g of Amomum tsaoko 100 g, 50 g of cinnamon, 50 g of clove, 50 g of Amomum villosum 100 g of kaempferia. 500g of dried chili100g of Lingcao100g of Bibo100g of burnt granules100g of small huixiang100g of purple turf, stir-fry together for 5 minutes, then add water150g and use large fire. Put the red oil in a big pot, add 30g of spicy essential oil150g of fragrant king, 30g of pepper essential oil and 500g of rattan pepper essential oil, stir well and let it cool.
4. In a large stainless steel barrel, put 50 kg of stock, 8 kg of prepared base material, boil it with high fire for 10 min, then add 200 g of monosodium glutamate, 300 g of chicken essence, 0/00 g of pepper 100 g of gourmet seed powder 100 g of chicken essence paste, and the hot pot will be fragrant. Adjust the soup to be salty and delicious, and you can put the skewers you need into it until the dishes are cooked, take them out and put them into a cold pot with good ingredients.
5. Spice formula: 360g of Rhizoma Dioscoreae Septemlobae, 55g of Rhizoma Dioscoreae Septemlobae, 350g of Fructus Amomi, 300g of fragrant fruit, 250g of cumin grains, 200g of cinnamon, 50g of licorice, 200g of meat buckle, 50g of Gan Song, 0/00g of water/kloc and 0/00g of dried tangerine peel/kloc-. 250g of star anise, 0/00g of fragrant leaves/kloc-,0/00g of Lingcao/kloc-,200g of Senecio scandens, 350g of fennel and 200g of Amomum tsao-ko, all of which are crushed by a machine.