Formula of spicy griddle sauce and preparation method thereof

Ingredients: 5000g salad oil, 500g shallot, ginger150g, garlic 200g, onion100g, carrot 80g, citronella150g, dried pepper 250g, coriander150g.

Exercise:

1. Citronella and coriander are cut into sections for later use, and spices such as pepper and fragrant leaves (except green pepper) are soaked in warm water and controlled to dry for later use.

2. Take 1 soup bucket, add salad oil to 50% heat, stir-fry ginger slices, garlic slices and carrot slices on medium heat, then simmer shallots, shredded shallots and coriander, constantly stir until the water content of all materials is almost dry, then simmer coriander and spices on low heat, sprinkle 30g green pepper on the end far away from the fire, cover and stew for 20 minutes.

Features of the finished product:

Fragrant, slightly hemp, slightly spicy, suitable for making vegetarian dishes such as "dry pot cabbage" and "dry pot green beans".

Making method of dry pot sauce:

Materials:

1 bottle of Hu Yumei douban spicy sauce, 5 bottles of Sichuan spicy sauce, 4 bottles of Hunan spicy girl sauce, 1 bottle of Laoganma spicy lobster sauce, 250g chopped cooked peanuts, 2 bottles of Lee Kum Kee garlic spicy sauce, 200g butter, 200g salad oil and 60g homemade onion oil.

Making:

Heat butter, salad oil and red oil in a pan, add garlic, ginger and onion powder, stir-fry, add various sauces, mash, stir-fry until fragrant, add rock sugar, stir-fry until fragrant, then sprinkle thirteen spices, chopped cooked peanuts and chopped black pepper, pour in homemade onion oil, stir-fry evenly, and take out the pan to dry.

Features:

Red and bright in color, spicy and delicious, it is suitable for making dry pot dishes with meat as the main material, such as "dry pot hare", "dry pot octopus" and "dry pot beef tendon".

As for how to cook dry pot dishes well, in addition to preparing dry pot sauce suitable for local tastes, the chefs at Kyushu Wharf also have some tips:

A, although the dry pot dish is called "dry pot", it is not absolutely dry. Although the raw materials are mostly dry stir-fried to taste, you can add a little soup (or replace it with wine) in the operation to facilitate the effective integration of sauce and taste, otherwise the taste will be too dry and easy to paste.

B, dry pot vegetables come out of the pot, you can pour some beer on the onion at the bottom, and then put the vegetables, which not only enhances the fragrance but also prevents the bottom from sticking. In addition, it is equipped with a small hand shovel placed on the table. When the guests eat, the waiter will stir fry at will, so that the fragrance overflows and the effect is better.

C, the fat oil on ham is of little use. In fact, it is used to stir-fry vegetable materials such as "dried cabbage" (the general practice is to stir-fry cabbage and pork belly together) and "dried lettuce". The effect is very good and the taste is very strong.

D, there are many heads in the dry pot dishes, and they are also very tender. Actually, you don't need to fry it too thoroughly, just fry the main ingredients thoroughly, so the color is much better.

Attached is the dry pot sauce formula of Kyushu Wharf Chef:

Dry pot dishes are named after hot pot, with flexible seasoning, diverse cooking methods, less oil and more soup, and rich aroma. The method of making dry pot dishes is to cook the dishes first, then put them in the pot and serve them on the table. At the same time, use a small fire to heat and keep warm, so that the dishes in the pot can keep the best taste. In order to prevent the vegetables from sticking to the pot, shredded onion is usually put under it, and sometimes it needs to be shoveled from time to time. Later, dry pot dishes gradually evolved into eating the main ingredients, then scalding other raw materials with leftover soup (or adding soup) or adding other raw materials by the chef for processing, which is somewhat similar to the dining form of hot pot, such as the recently popular first class in dry pot duck. When cooking dry pot dishes, the main ingredients are generally not thick, and the finished dishes are not thick, and the soup is less oily and more fragrant. The flavor types of dry pot dishes generally include sour and spicy flavor, pickled pepper flavor, spicy flavor, cumin spicy flavor, fish flavor and so on. Dry pot dishes should be matched with different auxiliary materials according to different main materials, so that the tastes are complementary, but generally speaking, aromatic or tuber auxiliary materials, such as celery, onions, mushrooms, bamboo shoots, potatoes and so on, are often used. , and leafy vegetables are used less.

Dry pot dishes are generally spicy, and can be used flexibly according to different dishes on the basis of spicy. Generally, dry pot sauce and spicy oil can be used.

Method for making spicy griddle sauce;

2000g of hot peanut oil is put in the pot, 200g of minced onion and ginger are put in, stir-fried, then 300g of pickled pepper sauce, 0/000g of Pixian bean paste/kloc-and stir-fried, and 250g of spicy girl Chili sauce, 25g of barbecued pork sauce125g of seafood sauce, ribs sauce and Axiangpo beef are put in.

In addition, several practical dry pot sauces were introduced.

The chef replied:

The main flavor types of dry pot dishes are salty, spicy, fragrant and sauce. No matter which method is used to make dishes, we should try our best to highlight the characteristics of rich flavor, or stimulate the aroma of raw materials themselves, or increase the aroma of dishes by adding rich sauce.

Spicy griddle sauce:

2,000 grams of salad oil, 2 bottles of Guilin Chili sauce, 2 bottles of Merlot Chili sauce, 3 bags of hot pot bottom material, 2 bags of young and old spiced fish material, 500 grams of Pixian bean paste and 400 grams of pickled pepper sauce. Stir fry until fragrant. Serve with fried garlic and spicy oil.

Thick baking pan sauce:

200 grams of spicy beef sauce of Axiangpo, 200 grams of Haitian spicy sauce, 2000 grams of bamboo sauce, 500 grams of oyster sauce, 400 grams of seafood sauce, sesame sauce and peanut butter 150 grams, south milk 100 grams, 30 grams of thirteen spices, 300 grams of monosodium glutamate, 200 grams of chicken essence and 65438 grams of clear water.

Chef's trick:

There are many flavors of dry pot dishes, such as sour and spicy flavor, pickled pepper flavor, spicy flavor, cumin spicy flavor and fish flavor, so the formula of dry pot sauce is ever-changing and varies from person to person. Here are three sauce recipes for everyone, hoping to help.

Formula 1:

150g salad oil is heated to 30% heat. Add 1 bottle of Yongfeng Hot Sauce, Lee Kum Kee Bean Paste, Spicy Girl Sauce and Axiangpo Suwei Hot Sauce, and simmer for 20 minutes until the bean paste is crisp and rotten. Add cumin 200g, dried tangerine peel 200g, ginger rice 50g and garlic rice 50g, and continue to simmer for 65438+.

Equation 2:

2 bottles of Lee Kum Kee seafood sauce and spicy girl sauce, 200g of Pixian bean paste, 0/0g of Jiang Sha powder, 0/0g of Merlot Chili sauce, 5g of Laoganma Chili sauce, Lee Kum Kee oyster sauce and cumin powder, and mix the above raw materials evenly.

Formula 3:

Add salad oil 120g, spicy girl sauce 100g, hot sauce 200g, Guilin hot sauce 50g, Laba bean 25g, chopped pepper sauce 30g, sand tea sauce 10g, spiced powder 10g, onion rice, garlic rice, ginger rice and millet respectively.