Traditional chafing dish bottom material formula

Traditional chafing dish bottom material formula

Traditional chafing dish bottom material formula, chafing dish is a cooking method that everyone likes. A group of people get together and eat meat noisily, which makes them very happy and brings them closer together. Hot pot will take away all the unhappiness and troubles. Let's share with you the formula of traditional hot pot bottom material.

Traditional chafing dish bottom material formula 1 spicy chafing dish bottom material formula and its making method

I. Formula of raw materials and spices:

1200g butter, 500g salad oil, 500g Pixian watercress, 200g bullet pepper, 50g sweet pepper, 10g ginger, 5g onion, 5g garlic, 3g pepper, 2g black pepper, 5g rock sugar, chicken essence and salt; 2 star anise, 3g rhizoma Dioscoreae Septemlobae, cinnamon 1 piece, 2 Amomum tsaoko, 5g clove, 5g cardamom, 5g fennel and 3g Amomum villosum.

Second, the production method of spicy hot pot bottom material

1. Soak the spices in clear water for 30 minutes, rinse and drain;

2. Boil the bullet pepper and persimmon pepper in boiling water for 2-3 minutes, then take them out, drain them, and break them with a cooking machine to get Zanba pepper for later use;

3. Add salad oil to a clean pot and heat it until it is 7-8 ripe. Add butter to melt;

4. After the butter is completely melted, add ginger, onion and garlic and stir-fry, stir-fry the fragrance and turn to low heat;

5. Add Bazin pepper and Pixian watercress and stir-fry for 90 minutes. Stir-fried peppers turn slightly pale and the steam dries.

6. Add the spices soaked in water and stir fry for about 20 minutes;

7. Add pepper and black pepper, stir-fry until the steam is dry, and turn off the heat. The bottom material of spicy hot pot is ready.

8. Add the stock prepared in advance, bring it to a boil, and all kinds of dishes can be eaten.

Third, the cooking skills of spicy hot pot bottom material

1, grasp the heat in the process of making hot pot bottom material and keep frying on low heat;

2. Make dried pepper into Bazin pepper;

3. soak spices and peppers to remove bitterness and odor.

Formula 2 of traditional chafing dish bottom material: spice formula: star anise 10g, fennel 9g, cinnamon 8g, fragrant leaves 3g, Amomum tsaoko 8g, cardamom 20g, clove 2g, long pepper 4g, kaempferia kaempferia 4g, mowing 10g, Cao Ling 10g, and dried tangerine peel.

Accessories: 4 kg of butter, 2 kg of rapeseed oil, 2 kg of lard 1 kg, salad oil 1 kg, ginger 1 kg, 400 g of garlic, 400 g of green onion, 3 kg of dried pepper, 2 kg of bean paste, 200 g of lobster sauce, 250 g of Jinyang pepper and 200 g of white rock sugar.

Hotpot soup base

Exercise:

1. Wash all the spices first, then drain the water and stir into powder for later use. Wash ginger slices, garlic and green onions for later use.

2. Wash the dried peppers, then cook for 5 minutes and cut them into Bazin peppers for later use.

3. First heat rapeseed oil and salad oil to 5 layers, then add ginger slices, garlic and green onions, fry for about 10 minute, and take them out.

4. Continue to add butter and lard to 5 layers of heat, add bean paste, Bazin pepper and lobster sauce and stir-fry for about 30 minutes.

5. Add the beaten spice powder and pepper, then fry for 20 minutes on medium heat, stirring constantly in the middle.

6. When the fragrance is strong, you can add distiller's grains, white crystal sugar and salt, and continue to fry for 10 minute (dry), then turn off the heat.

7. Finally, cover the lid and let it sit for one night, and then make the hot pot bottom material.

Formula 3 of traditional hot pot bottom material: clear oil hot pot, hot pot and spicy type. Cooking method: Boil. Clear oil hot pot pays special attention to the choice of ingredients. The seasonings used are all natural raw materials, especially vegetable oil, and the fragrant butter is discarded. The finished product tastes fragrant and natural, not spicy or greasy after eating, and is healthy.

1, Chili: Clear oil hot pot does not pursue heavy spicy taste, so in the choice of Chili, it is mainly medium spicy, and Erjinbao pepper in Sichuan is the representative of medium spicy, with thick skin and few seeds, red, bright and oily. Before making clear oil hot pot, two gold bars of peppers were seeded, washed and boiled to make fresh, spicy and bright Zanba peppers.

2, pepper: You should choose the first-class fresh green pepper, fresh pepper is green, oily, with hemp flavor, coupled with refined Bazin pepper, so that the spicy taste is strong but not dry. Under the regulation of clear oil and smooth taste, the spicy, spicy, fresh and fragrant taste at the bottom of the pot is unified and harmonious, refreshing and not greasy.

3. Base oil: Rapeseed oil should be selected, with light oil quality, moderate fragrance and low cost.

Making clear oil chafing dish bottom material;

Raw materials:

Two gold bars: Ciba pepper 500- 1500g (added according to local tastes), green pepper 100- 150g (added according to local tastes), rapeseed oil 3kg, onion 100g, ginger 50g and garlic 50g.

Making:

1. Soak green peppers in a small amount of cooking wine for about 6 hours, which can better volatilize the hemp taste of green peppers. The ratio of cooking wine to pepper is1:1;

2. Put the rapeseed oil into the pot, cook it with low fire, remove the fishy smell from the rapeseed oil, cool it to 70% heat, then fry the scallion, ginger slices and garlic cloves with low fire and take it out. Then add bean paste and Zanba pepper, first boil with medium heat oil, then slowly fry for about half an hour with low heat until the fragrance overflows and dries, and take it out with a spoon or spatula continuously when frying.

3. Put 2 or 5 kilograms of cooled old oil into the pot, stir the broth evenly, add 50 grams of chicken essence, monosodium glutamate, salt, green pepper and 5 grams of spice powder (these spices need not be fished out, but need to be ground into powder), and cook with low fire to form the bottom of the pot. You can rinse all kinds of raw materials after serving.

Features: fragrant, pure hemp, non-greasy, long-term consumption does not get angry.

note:

1, Ciba pepper should be two gold bars of pepper.

2. The main function of spices is to increase fragrance, and you can't put too much, otherwise it will be bitter instead of fragrant. Spice bag 1 bag).

The difference between clear oil hot pot and butter hot pot;

Clear oil chafing dish got rid of the bondage of butter, an important raw material of traditional chafing dish, and adopted pure green vegetable oil-clear oil (rapeseed oil). Because of this, it has formed its selling point: healthy diet, which is favored by modern people's concept of green and healthy diet.

From the beginning of the rise of clear oil hot pot, it spread rapidly with the characteristics of green, healthy and refreshing. Its popularity is not accidental, but the inevitable product of catering to the development of the times and the health needs of the public, and it has also created a group of business (industry, enterprise) trend leaders who are at the forefront of the market.

Clear oil is vegetable oil, unlike animal oil such as butter, which has high cholesterol. It is not greasy to eat, and it is a new green and healthy hot pot. After adding green pepper, it tastes fresher than butter and absorbs nutrients more easily.

The first thing to make a clear oil hotpot is the choice of raw materials. Because to make high-quality hot pot, choosing high-quality raw materials is an important first step. Raw materials are as important as the soul of hot pot. The main raw materials for making clear oil hot pot are rapeseed oil, pepper, Pixian bean paste, green pepper, red pepper, fresh green pepper, lobster sauce, fermented grains, crystal sugar, onion, ginger, garlic and so on.