What are the hot pot oils

The oil in the hot pot is different in the north and south (excluding the inferior oil used by illegal operators). Butter+rapeseed oil is generally used in the south, and butter+salad oil is generally used in the north. The effect is similar. There is little rapeseed oil in the north. Regular stores generally do not use bad oil for long-term business.

Hot pot oil is made of dried pepper, pepper, spices and other raw materials. It not only has the functions of thickening the hot pot marinade, keeping the temperature of the soup marinade and nourishing the scalding raw materials in the hot pot, but also has the functions of enhancing color, fragrance, hemp and spice.

Raw materials:

3000 grams of dried chillies, dried chillies 1000 grams.

Accessories:

Pixian watercress 2000g contains onion 1000g, ginger 150g, garlic 150g, star anise 200g, cinnamon 100g, kaempferia kaempferia 150g, Amomum tsao-ko 50g and cardamom 25g. Cao Ling15g, weeding10g, rock sugar 50g, rice wine juice100g, cooked vegetable oil 20kg, butter 5kg and swill oil 20kg.

Specially recommended appliances:

100 cm x 100 cm stainless steel soup bucket.

Production procedure:

(1) Pre-cooking: Boil the dried chilies in a clear water pot until they become soft, then take them out, rinse them with clear water, drain the clear water, and process them into velvet, that is, Bazin chilies. Bake dried Zanthoxylum bungeanum in a pot over low heat until crisp. Illicium verum and Cinnamomum cassia are broken into small pieces, Amomum tsaoko, Amomum villosum and nutmeg are broken, and Angelica dahurica, Cinnamomum cassia, Cao Ling and Paicao are chopped. Rock sugar is beaten to the size of soybeans. Cut the butter into small pieces. Rinse all seasonings with clear water and drain.

(2) Production of chafing dish oil: put butter in a soup bucket, simmer over medium fire until the fragrance overflows, add cooked vegetable oil and pig butter, heat to 30% oil temperature, add onion, ginger slices and garlic, stir-fry until the fragrance overflows, add Pixian watercress, Ciba pepper, rock sugar and pepper, stir-fry over low fire until the water is dry and the pepper turns slightly white. Cook rice wine, stir-fry with low fire until the water in rice wine completely evaporates, remove the soup barrel from the fire, cover it after cooling, and filter off the residue after 12 hours to obtain hot pot oil.

Technical secrets:

1. When putting raw materials such as scallion, ginger, garlic, Pixian watercress, Bazin pepper and spices into the soup bucket, put them down slowly to prevent the pot from overflowing.

2. When frying, keep moving with a shovel to prevent the pan from sticking.

3. When using delicious raw materials such as chicken, duck, fish and so on as the main ingredients to make flavored hot pot, it is advisable to use less or no beef oil and use cooked vegetable oil, soybean oil or lard instead.

4. When making all butter chafing dish, all the grease is made of butter. When cooking pure oil chafing dish, all the oil is cooked vegetable oil.