Garlic 60 grams, onion 40 grams

Patty cake chili 1000 grams, 150 grams of beans

Spice 40 grams of coarse grains, 100 grams of dried green pepper

Tempeh 30 grams, a high degree of white wine 50 milliliters

The clear oil hot pot base making recipes and frying techniques

2. Turn on the medium heat to continue heating, use a frying spoon to scoop half of the patty cake chili into the hot frying pan, and then slowly push and turn to fry. When the water in the frying pan has reduced and there are no large bubbles, add the remaining pattypan peppers to the pan and fry, pushing and turning, until the peppers look white and slightly charred.

3. see the pot of grease was red, add Pixian Douban continue to stir fry, until the spices into the coarse grains of fried flavor, and then under the dry green peppercorns fried flavor, in addition to under the black beans into the grain fried to dry incense. Stir fry to the end, but also dripping into a high degree of white wine, but wait until the base of the pot without the taste of wine and basically no water vapor, before turning off the fire. When it cools, it is the base for the spicy clear oil hot pot.

Clear oil hot pot base recipe and frying skills

Tips and tricks:

1, frying spicy clear oil hot pot used in the clear oil, refers to pure vegetable oil, and so fried out of the hot pot base, not only thick and full of flavor. Fried process used in the patty cake chili, usually choose bullet head dry chili to make, because of its spicy flavor and aroma are very full, just do not have to make chopped too fine, in order to prevent the patty cake chili in a long time under the high temperature frying burnt. In addition, the choice of bean paste to choose coarse bean paste, and do not have to chop fine. The production of spicy oil hot pot, generally use dry green pepper, to highlight its unique pepper flavor, and if you choose dry red pepper, then highlight the hemp flavor. However, there are also dry green pepper and dry red pepper mixed use, so that both can highlight the green pepper flavor, but also highlight the red pepper hemp flavor.

2, raw oil must be refined in the pot after, can be used to fry hot pot base, so as to avoid frying out of the finished product has the odor of lettuce oil. In addition, the oil temperature of fried ginger, onion and garlic to sixty percent heat is appropriate, because the temperature is too high easy to burnt. The purpose of deep-frying ginger, onion and garlic here is to remove the odor of the oil and grease, but also to increase the flavor.

Clear oil hot pot base recipe and frying skills

3, fried patty cake chili is a key step in the production of hot pot base. To the hot oil pot under the patty cake chili, in general, the oil temperature should be controlled at 45% hot, the operator can be based on the specific circumstances, adjust the fire at any time to maintain the stability of the oil temperature. By adding the chili peppers to the pan in two batches, you can avoid the temperature of the oil dropping too quickly due to too much being added at once - thus affecting the dehydrating excellence of the chili peppers. Only when the first pattypan peppers have been sauteed until the water is almost dry and the temperature of the oil in the pan has risen, can the remaining pattypan peppers be added a second time to continue the sauteing process. The chiles should be sautéed until the skin turns white and has a slightly charred flavor. At this point, the red pigment, spicy flavor and aroma of the chili peppers are basically dissolved into the fat.

4, put the role of the bean curd, is to make the hot pot base flavor to become more rich and mellow, and then let a variety of flavors organically blended together, and the pot of grease color, but also into an appetizing deep red. However, the amount of beans should not be added too much, so as not to hot pot base fat color is too dark and lead to the bottom of the pot black soup. You know, PI County bean not only contains a certain amount of starch, and after a long time after fermentation, the color becomes dark, if frying without attention, it will burn pot, and then make out of the bottom of the pot also become turbid. Therefore, Pixian bean paste is generally fried in pattypan pepper color before the pot, in addition can not be fried for too long, usually to the degree of flavor out of the incense.