Formula 1 for frying chafing dish bottom material
Ingredients 1:
5 kg of dried chili, 0/5 kg of butter/kloc, and 0/0 kg of salad oil or rapeseed oil.
Ingredients 2:
Onion segment 1 kg, Pixian watercress 250g, Douchi150g, white wine (52 degrees)150g, and fennel 500g each.
Spices:
Clove150g, Amomum tsaoko100g, Fragrant Fruit100g, Cinnamomum cassia 50g, Kaempferia Kaempferia 200g, Illicium verum 200g and Fragrant Leaf100g.
Making:
1, cut the pepper into two sections (remove the seeds, otherwise it will paste the pot and smell); Soak the spices in Chinese liquor for a while, then air-dry or dry them, and break them into powder.
2. Boil the water in the iron drum, boil the pepper (if you want to be spicy, you should cook it for a short time, but you can't cook it for too long, otherwise it will boil), pick it up, squeeze the water out, and twist it into thick Chili noodles.
3. Put butter 10 kg in the pot, then add salad oil or cooked rapeseed oil. When it is 80% or 90% hot, take 17.5 kg of oil and pour it into the freshly twisted pepper noodles. The crispy peppers are not dry and spicy.
4. Leave 2.5 kilograms of oil in the pot, put in the shallots, soak and fry, and cool down for 1 min, then pick up the shallots and use them for other purposes.
5, then add Pixian bean paste, stir-fry for 50 seconds, then stir-fry lobster sauce for 20 seconds, add just-scalded Chili noodles, stir-fry over high fire (otherwise, the spicy taste won't come out), then turn to low heat, add spice powder and stir-fry for 40 minutes, pour in150g of white wine (to add fragrance), and finally add in large saucers.
Production key:
1, the key to stir-frying the bottom material is to master the heat. For example, after adding the pepper, you must stir-fry it on high heat, and turn it to low heat at other times.
2. Don't fry watercress too tender, otherwise it will smell like beans, and it won't work if it is fried too old, and the color will turn black.
3, the size of fennel is used for the final fragrance, they can not be put too early, otherwise the fragrance will be lost, be sure to put the whole one in the end.
Formula 2 for frying chafing dish bottom material
Ingredients 1:
5 kg of salad oil, 5 kg of old oil 1.5 kg (or triple heavy oil), 500 g of butter 1 kg and sheep oil.
Ingredients 2:
500 grams of ginger, garlic 1 kg, 4 kilograms of Ciba pepper, Pixian watercress 1 kg special for hot pot, 300 grams of rock sugar and 0/50 grams of white wine/kloc-0.
Spices:
200g of aniseed, 0/00g of kaempferia kaempferia/kloc-,0/50g of cinnamon/kloc-,80g of tsaoko, 20g of geranium and citronella, 0g of clove/kloc-,35g of cardamom and 35g of Amomum villosum.
Making:
1, put four kinds of oils into a pot, heat them to 50%, add ginger and garlic to fry them to dry, add Ciba pepper and Pixian watercress to reduce the heat, turn them over with a spatula to prevent the bottom from pasting, and when the oil turns from turbid to clear, add the washed swollen aniseed, rhizoma kaempferiae, cinnamon bark and tsaoko.
Production key:
1, the key to frying the bottom material is to choose good raw materials, and the peppers should choose high-quality red gold bars or bell peppers with few seeds. When making Ciba pepper, the pepper seeds should be removed first, boiled, drained, steamed for about 1 hour, and then minced. Only in this way can the hot pot oil have the characteristics of spicy, red and bright flavor.
2. After changing the traditional rapeseed oil into high-quality salad oil, the color is more bright and clear. When refining butter, you should pay attention to the fact that the firepower should not be too large, otherwise it will be burnt and the color will be black.
3. Fry the oil residue into golden yellow. If it is too light, bubbles will easily appear in the hot pot. Traditional hot pot likes to put lobster sauce, but lobster sauce is the root of the muddy soup in hot pot, so it is best not to put lobster sauce.
Formula 3 for frying chafing dish bottom material
Main ingredients:
7.5 kg of Ciba pepper (dried pepper is boiled in boiling water for about 2 minutes, then taken out and ground into paste), 3 kg of Pixian watercress for hot pot (finely chopped), Yongchuan Douchi 1 bag, Zanthoxylum bungeanum 1 kg, 500 g of crystal sugar, 500 g of fermented grains and 500 g of ginger.
Spices:
40g of star anise, 30g of Amomum tsaoko, 20g of clove, 40g of cinnamon, 80g of cardamom100g, 80g of fennel, 30g of fragrant leaves, 20g of long pepper, 50g of weed-cutting, 20g of Lingcao100g, 60g of vanilla, 20g of kaempferia kaempferia and 30g of groundsel.
Oil:
Butter 7.5 kg (first add ginger, onion and garlic to get rid of the fishy smell), lard 2 kg and rapeseed oil 3 kg.
Making:
1, the vegetable oil is cooked first, the ginger is broken, and the rock sugar is broken.
2. Heat the vegetable oil in the pot, add butter and lard, add ginger, garlic cloves and onions, simmer and remove.
3. Next, add Pixian watercress and Ciba pepper, and stir-fry slowly with low fire for 1.5 hours. When the steam is dry, the aroma is overflowing and the pepper turns slightly pale, add spice powder, and continue to stir-fry with low fire for 20-30 minutes. When the color in the pot becomes dark, add rock sugar and fermented glutinous rice juice, and simmer with low fire until the fermented glutinous rice is fermented.
Stir-frying of residue-free red oil
Raw materials:
5 kg of dried pepper, Pixian watercress 1 kg, Yongchuan douchi 750 g, Zanthoxylum bungeanum 1.5 kg, 2 kg of yellow wine, 750 g of crystal sugar, 2.5 kg of ginger, garlic cloves 1.5 kg, and vegetable oil 1.2 kg.
Spices: Rhizoma Kaempferiae10g, Fructus Anisi Stellati15g, Apple10g, Foeniculum vulgare15g, Flos Caryophylli 8g, Fructus Amomi10g, Fructus Amomi10g, and Cortex Cinnamomi Japonici/0g.
Making:
1, select dried chilies, remove their pedicels and seeds, put them in a boiling water pot, and take them out.
2. Drain the remaining water, then put it into the pot and add water. It is advisable to submerge the pepper for 2 cm. Cook it on high fire until the pepper has just collected water, and remove it.
3, putting into a meat grinder, and using a coarse-hole knife plate to grind into Ciba Chili paste; Twist Douchi, Douban and Ginger into fine paste respectively.
4. Garlic is smashed, rock sugar is mashed, pepper is baked, and it is ground into broken rice grains with a blender. Douchi paste is diluted with yellow wine for later use.
5. Heat the vegetable oil in the pot to 80% heat, turn off the fire, and when the oil temperature drops to 30% heat, put 3/4 of the oil in another pot, stir-fry 4/5 of the chili paste and the spice noodles for 20 minutes, then stir-fry the watercress paste for 20 minutes on low heat, and put it in when the pot is basically free of water, the oil surface is bubbly and the spicy flavor is strong.
6. Put the remaining oil and water pepper into the pot, stir-fry with low oil temperature and low fire until the oil color is red and bright, then take the pot and put it into the pot, and it will become slag-free red oil overnight.
Stir-frying of Chongqing hot pot bottom material
Raw materials:
Pixian watercress 800g, dried chilli1000g, ginger 400g, Dahongpao pepper 300g, onion100g, rock sugar 50g, yellow wine100g, Yongchuan douchi 200g, and fermented grains150g.
Spices:
50g of Amomum tsaoko, 75g of Amomum cardamom, 35g of Kaempferia Kaempferia, 5g of clove, 25g of fennel, 30g of Amomum villosum, 30g of long pepper, 45g of fragrant leaves, 20g of fragrant fruits, 35g of star anise, 25g of cinnamon and 20g of yellow berries.
Oil:
500g of melted chicken oil, 3500g of cooked vegetable oil, 3500g of melted butter and 300g of salad oil.
Making:
1, soak Tsaoko, Kaempferia Kaempferia, Piper longum, Fructus Fragrantis, Fructus Anisi Stellati, Cortex Cinnamomi Japonici and Fructus Astragali in warm water for two hours (as material A).
2. Soak clove, fennel, Amomum villosum, cardamom, fragrant leaves and Dahongpao pepper in cold water for one hour (as material B).
3. Cut the dried peppers and remove the seeds, and cook them in boiling water for about seven or eight minutes. When the dried peppers are slightly swollen, remove them and break them in a meat grinder. Pixian watercress is also broken for use.
4. Chop ginger100g and lobster sauce, add them into 50% hot salad oil, and saute until fragrant.
5. Put the pan on fire, add melted butter, add cooked vegetable oil after the butter is fragrant, and add 300 grams of ginger (crushed) and stir-fry onion and garlic until the ginger, onion and garlic are dry.
6. When the oil temperature is slightly cool, add the rock sugar, and when the rock sugar floats in foam, add the Zanba pepper and stir-fry for about 20 minutes, then add the broken Pixian watercress, and simmer for 15 minutes (while stirring constantly) until the oil color is red and bright, then add the soaked material A and stir-fry for/kloc.
Production key:
1, soaking material A in warm water can slightly reduce the bitterness of spices, and the fragrance of spices in material B is easy to spread, so soaking it in cold water is enough.
2. Pay attention to the sequence of feeding when frying the bottom material. First, put the slow-scented spices such as Amomum tsaoko, Kaempferia Kaempferia and Illicium verum, and then put the fast-scented spices such as cloves and fennel.
New beef omasum hotpot dibiao
Highlights:
The spicy and pungent taste in the traditional beef omasum hot pot is appropriately reduced, so that it is moderately spicy but not dry, delicious but not greasy, and the soup is red and bright but not thick.
Seasoning (5 portions):
Rapeseed oil 2.5 kg, butter 1.5 kg, Pixian watercress 1.5 kg, dried pepper 250 g, ginger 100 g, garlic seed 200 g, green onion 300 g, crystal sugar 150 g, and fermented grains 500 g.
Spices:
Star anise100g, kaempferia kaempferia 50g, cinnamon 50g, fennel 50g, Amomum tsaoko 20g, Arnebia euchroma 20g, geranium10g, vanilla10g and clove 5g.
Primary processing:
Refine rapeseed oil, cut butter into small pieces, chop Pixian watercress, cook dried Chili in boiling water pot for about 2 minutes, and then take out and chop it into paste, which is the Zanba Chili. Ginger is broken, green onions are tied, rock sugar is broken, star anise, kaempferia kaempferia and cinnamon are broken into small pieces, and tsaoko is broken.
Stir-fried bottom material:
1, put a wok on a medium fire, pour in rapeseed oil, heat it, add butter, add ginger, garlic cloves and shallots, stir-fry until fragrant, then add Pixian watercress and Ciba pepper, and slowly stir-fry for about 1- 1.5 hours on low heat until the watercress is dry.
2. Immediately add spices and stir-fry for about 15-20 minutes. 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, cover the pot and stir-fry until the raw materials in the pot are cooled, thus obtaining the hot pot bottom material.
Cooking:
Add rapeseed oil into the pot, add dried pepper150g, and stir-fry 25g pepper for later use. Add the stir-fried hot pot bottom material into another pot, pour in 2500g of fresh soup, add chicken essence and monosodium glutamate, sprinkle with parched dried peppers and prickly ash, and pour into a special pot for hot pot.
Production key:
1, keep turning during frying to avoid sticking to the pan.
2. Pixian watercress and Zanba pepper should be slowly fried and dried.
3. Adding rock sugar can brighten the soup, while adding mash juice can promote the spicy taste in watercress and pepper and the fragrance in spices to be fully dissolved in the oil, and can remove the bitter taste in some spices.
4. After the hot pot bottom material is fried, there is a layer of floating oil on it, and a part of it can be used as old oil for the next frying.