Production technology of sticky hot spicy dip

Production technology of northeast hot spicy dip

Bottom material making

Formula:

Traditional Chinese medicine spices (3 grams of white button, 3 grams of Amomum tsaoko, 3 grams of clove 1 g, Anemarrhena asphodeloides 1 g, 2 grams of Amomum villosum, 2 grams of cumin, 3 grams of fragrant fruit, 3 grams of cinnamon, 2 grams of branches, 2 grams of licorice, 2 grams of mowing grass, 3 grams of old button, 3 grams of Gan Song, 2 grams of water pulling and 3 grams of dried tangerine peel. 250g of Zanthoxylum bungeanum, 250g of pepper, 200g of Zanthoxylum bungeanum, 200g of crystal sugar, 0/50g of liquor, 0/50g of ginger, 0/00g of onion, 0/00g of garlic and 0/00g of butter.

Production process:

1, heat in a pan, add butter, rapeseed oil and lard to medium heat, heat over strong fire, add onion, ginger and garlic, stir-fry until fragrant, and take out through a net. Add pepper and pepper and stir-fry for 2 minutes, add lobster sauce and spices and stir-fry for about 5 minutes.

2. Add bean paste and pepper, stir-fry over medium heat for about 15 minutes until the bean paste turns dark red, add pork bone soup and crystal sugar, stir-fry for about 10 minutes, and add Chinese liquor to continue stir-fry until the water completely falls off. First add hot pot seasoning, then add ethyl maltol, essence, monosodium glutamate and chicken essence, stir evenly, completely cool, seal with plastic wrap, and let stand for 24 hours before use.

3. Mix all the seasonings together without breaking, and the big seasoning can be smaller. The seasoning is ready, put it in the bottom material and stir fry together. Stir-fry slowly and continuously with low fire, and stir-fry for more than 30 minutes. Never stir fry. Stir-fry 2 kg of seasoning, put it in 100 kg of soup, and cook for half an hour to cook mala Tang. The broth can be reduced in proportion when trying to make it, and the rest of the base material can be kept in the refrigerator for later use.

Formula: broth making

100 kg water, 500 g salt, 200 g carved wine, 300 g chicken essence, 200 g monosodium glutamate, 200 g crystal sugar, 600 g milk powder (just ordinary milk powder), 250 g pickled pepper, 80 g pepper, 100 g pepper, 3 kg butter, 2 kg base material and 2 chickens.

Production process:

1. Wash and break beef bones, soak them in cold water for more than 40 minutes in advance, add 100 kg of water to the soup bucket, heat them to 45 degrees, add milk powder and stir them evenly.

2. Then add pepper, pickled pepper, pepper, beef bone, butter and chicken rack. When the fire rises to 90 degrees, add onion, salt, ginger, carved wine, crystal sugar, monosodium glutamate, chicken essence and seasoning (which can be packed in gauze bags) to boil, and continue to simmer for about half an hour until the foam disappears, and then continue to simmer for one and a half hours. Finally, clean the residue with a tight leak.

Small material manufacturing

1, secret Chili oil

1 kg rapeseed oil, 50g chopped flowers, 50g Australian feast oil powder, a little salt and 1 kg pepper noodles. Put the pepper noodles in a stainless steel container, add chopped peanuts, Australian feast oil powder and salt, stir well, pour the oil into the pot and heat it to above 200 degrees, then scoop the oil onto the pepper noodles with a spoon, stir the pepper noodles while pouring the oil, and heat the pepper noodles evenly.

2. Secret sesame sauce

Spoon the sesame paste into a bowl and add a little soybean oil. Oil should be added bit by bit in the process of blending. It will be very thick after just a few adjustments. Come on and continue to adjust. After thinning, add 12g salt, 15g monosodium glutamate, 15g chicken essence and 30 slices of cauliflower into sesame paste.

3, secret pepper oil

40g pepper, white sesame 16g, pepper 16g, and 600g soybean oil. Put Zanthoxylum bungeanum and pepper into a pulverizer and grind into powder. Heat the wok, and pour the pepper powder, pepper powder and white sesame into the wok at the same time. Cook on low heat for about 20 minutes. Finally, pour them into a porcelain bowl to make the secret pepper oil.

4. Accessories in the bowl

Formula of auxiliary materials in bowl (dosage 100 bowl):

0/500g of garlic paste/KLOC-,750g of chicken essence, 500 of sesame oil, 250g of monosodium glutamate, 20g of essence and 20g of AAA powder, put them into a container and stir them evenly. Add 30g garlic sesame oil, 10g pepper oil and 10g vinegar to each bowl. This ratio is recommended, according to the taste requirements of customers.

When preparing to serve, you can also add small ingredients according to your personal taste, 2 tablespoons of oyster sauce, 2 tablespoons of sesame sauce, 2 tablespoons of peanut butter, and sugar 1 spoon. Put them together and stir them evenly. They can be added appropriately, mainly to enhance fragrance. In addition, two spoonfuls of soup must be added to the last bowl, so as to burn out the fragrance of various seasonings.