Hot pot base ingredients list

Chongqing hot pot practice red soup hot pot soup base soup production method a, hot pot base frying raw materials: vegetable oil 500 grams of butter three 00 grams of Pixian bean three 00 grams of dried chili three 50 grams of ginger two 0 grams of garlic four 0 grams of onion land 0 grams of rock sugar three 0 grams of mash juice yi 00 grams of octopus two 0 grams of Sannai yi 0 grams of cinnamon yi 0 grams of aniseed yi 0 grams of fennel comfrey 5 grams of comfrey five grams of spices, vanilla, vanilla two grams of the public cloves yi 0 grams. Preparation: Yi, vegetable oil first refined; butter cut into small pieces; Pixian bean curd chopped fine; dried chili into the boiling water pot to cook about two minutes, fished out of the stranded velvet, that is, into the patty cake chili; ginger beat broken; garlic peeled peeled into a petal; onion pull knot; rock sugar cracked; star anise, trinacrylamide, cinnamon broken into small pieces; fruits of the grass beat broken. II, frying pan on medium heat, sizzling pan after pouring vegetable oil hot, into the butter to simmer, into the ginger, garlic cloves, onion knots burst incense, and then into the Pixian bean paste and patty cake chili pepper, turn to a small fire and slowly fry about Yi ~ Yi 5 hours, to the bean paste water gas frying dry, the aroma and chili peppers slightly white, pick out the pot of onion knots do not use. Third, then into the star anise, Sannai, cinnamon, fennel, grass nuts, comfrey, incense, vanilla, public cloves, continue to stir fry with a small fire about Yi 5 ~ II 0 minutes, to the pot of spices in the dark color, into the sugar, mash juice, slowly simmering with a small fire to the mash juice in the water evaporates completely, this time will be the pot away from the mouth of the fire, cover and warm up to the pot of raw materials cooled into the base of the hot pot. Second, the hot pot soup modulation Raw materials: pig stick bone three 00 grams of cattle stick bone three 00 grams of chicken claw bone Yi 00 grams of ginger Yi 0 grams of green onions three 0 grams of wine two 0 grams of chicken essence three 0 grams of monosodium glutamate Yi 5 grams of method: Yi, pig stick bone, cattle stick bone after washing cracked; chicken claw bone washing; ginger beat broken; onions pull knot. Second, the first pig stick bone, cattle stick bone, chicken claw bone into the boiling water pot blanch a water, fish out into the pot of water, add ginger, scallions, cooking wine, with a large fire after boiling, turn to a small fire simmering until the soup color milky white, knock off the slag do not use, that is, get fresh soup. Third, then adjust the chicken essence, monosodium glutamate, another dry chili pepper, pepper into the frying pan with vegetable oil fried, and then were scattered into the 5 hot pots each hot pot sprinkle dry chili pepper Yi 50 grams, pepper II 5 grams, then you can put the hot pot on the table, to be boiled for a few minutes, you can do a variety of raw materials shabu-shabu three, some of the operation of some of the related issues Yi, in the hot pot base of the frying process must be used in a small fire, so that one can avoid the raw materials fried burnt, the second is that the This is to avoid burning the raw materials, and to make the internal flavor and pigment of the raw materials fully seep out. Second, the frying process also use a hand spoon or spatula constantly turning, in order to make the raw materials heat evenly and avoid sticking to the pan. Third, the hot pot base added Pixian Douban is mainly used for flavor, and patty cake pepper is mainly used for color, but both should be slowly fried dry moisture, so that the flavor and pigment fully dissolved in oil. Fourth, the hot pot base with rock sugar can play a "bright" role in the soup. And add mash juice, in order to promote the spicy flavor of the beans and chili peppers, spices in the flavor fully seep out and dissolve into the oil. In addition, adding mash juice can also play the role of harmonizing the flavors and removing the bitter and astringent taste of some spices. 5, hot pot base spices added is undoubtedly to increase the aroma of which added comfrey is to increase the red color, but the amount of spices can not be too large, otherwise it will produce a bitter taste. At the same time, the types of spices added should not be too much to add star anise, Sannai, cinnamon, cumin and other commonly used spices, and then add a small amount of other spices can be assisted. Note that the spices added to the hot pot base are usually less than those added to the marinade. Lu, in the modulation of hot pot soup, if the taste requirements are not too spicy, then one of the dried chili peppers will not be directly into the frying pan with oil, but first into the pot of boiling water after blanching a water to reduce its spicy flavor, and then fished out of sprinkled into the hot pot. Lacquer, hot pot base material large quantities of frying methods and small quantities of frying methods have certain differences. Small batch stir-frying generally to be one of the spices into powder and reduce its amount, but also to appropriately shorten the spice stir-fry time. Bar, hot pot base stir-fried, after the surface are floating a layer of oil. We can play this layer of oil as part of the old oil, for the next frying for the "mother oil" to use, because this can make the hot pot base more rich and mellow flavor