Hot pot bottom material formula

The taste of hot pot depends on the frying method of the bottom material. The bottom material is fragrant, and the hot pot made will definitely not be bad. When it comes to making hot pot bottom materials, every chef has his own formula and method. Today, some old masters took out their bottom goods and shared them with you here.

Formula for frying chafing dish bottom material 1

Ingredients 1:

5 kg of dried pepper, 0/5 kg of butter/kloc, and 0/0 kg of salad oil or rapeseed oil/kloc.

Ingredients 2:

Onion 1 kg, Pixian watercress 250g, Douchi150g, white wine150g (52 degrees), fennel 500g.

Spices:

Clove150g, tsaoko100g, fragrant fruit100g, cinnamon 50g, kaempferia kaempferia 200g, star anise 200g, and fragrant leaves100g.

Making:

1, cut the pepper into two sections (remove the seeds, or the paste pot will taste); Soak spices in Chinese liquor for a while, then air-dry or sun-dry, and break them into powder.

2. Boil the water in the iron bucket, boil the pepper (if it is spicy, it should be cooked for a short time, but it can't be cooked for too long, otherwise it will boil), scoop it up, squeeze out the water and twist it into thick Chili noodles.

3. Put 10 kg butter in the pot, and then add salad oil or cooked rapeseed oil. When it is 80% hot, take 17.5 kg of oil and pour it into the freshly twisted Chili noodles. Crispy peppers are not dry or spicy.

4. Leave 2.5 kilograms of oil in the pot, add the shallots, soak and cool for 1 min, then pick up the shallots and use them for other purposes.

5. Then add Pixian bean paste, stir-fry with low fire for 50 seconds, stir-fry lobster sauce with low fire for 20 seconds, add just-scalded Chili noodles, stir-fry with high fire (otherwise the spicy taste will not come out), then turn to low fire, add spice powder, stir-fry for 40 minutes, pour in 150g white wine (flavoring), and finally add large and small portions.

Production key:

1, the key to frying the bottom material is to master the heat. For example, after adding pepper, you must stir fry with high fire, and turn to low heat at other times.

2. Don't fry the watercress too tender, or it will smell like beans. If it is fried too old, it will not work, and the color will turn black.

3, the size of fennel is used for the last fragrance, they can not be put too early, otherwise the fragrance will be lost, be sure to put the whole last.

Formula 2 for frying chafing dish bottom material

Ingredients 1:

5 kg of salad oil, 1.5 kg of old oil (or triple heavy oil), 1 kg of butter, 500 g of sheep oil.

Ingredients 2:

Ginger 500g, garlic 1kg, Ciba pepper 4kg, Pixian watercress special for hot pot 1kg, rock sugar 300g, liquor 150g.

Spices:

200g of star anise, 0/00g of kaempferia kaempferia/kloc-,0/50g of cinnamon/kloc-,80g of tsaoko, 20g of geranium and citronella, 0/5g of clove/kloc-,35g of cardamom and 35g of Amomum villosum.

Making:

65438+

Production key:

1, the key to stir-frying the bottom material is to choose the right raw materials, and the pepper should choose two gold bars or persimmon peppers with high quality red and few seeds. To make Ciba pepper, the pepper seeds should be removed, cooked, drained, steamed 1 hour or so, and then chopped. Only in this way can the hot pot oil be spicy and delicious.

2. After replacing traditional rapeseed oil with high-quality salad oil, the color is more vivid and clear. When refining butter, be careful not to use too much firepower, otherwise it will burn and turn black.

3. Fry the oil residue into golden brown. If it is too light, bubbles will easily appear in the hot pot. Traditional hot pot likes to put lobster sauce, but lobster sauce is the root of muddy soup in hot pot, so it is best not to put lobster sauce.

Formula 3 for frying chafing dish bottom material

Main ingredients:

7.5 kg of Ciba pepper (dried pepper is boiled in boiling water for about 2 minutes, then taken out and ground into paste), 3 kg of Pixian watercress for hot pot (finely cut), Yongchuan Douchi 1 bag, Zanthoxylum bungeanum 1 kg, 500 g of rock sugar, 500 g of fermented grains, 500 g of ginger and 650 g of garlic seeds.

Spices:

40g of star anise, 30g of tsaoko, 40g of clove, 40g of cinnamon, 80g of cardamom100g, 80g of fennel, 30g of fragrant leaves, 20g of piper longum, 50g of weeds, 60g of Cao Ling100g, 60g of vanilla, 20g of kaempferia kaempferia, and Senecio scandens.

Oil:

7.5 kg of butter (ginger, onion and garlic are added first to remove fishy smell), 2 kg of lard and 3 kg of rapeseed oil.

Making:

1, vegetable oil is boiled first, ginger is crushed, and rock sugar is crushed.

2. Heat the vegetable oil in the pot, add butter and lard, add ginger, garlic cloves and onions, simmer for a while, and take out.

3. Next, add Pixian watercress and Ciba pepper, and stir-fry slowly for 1.5 hours. When the steam is dry, the aroma is overflowing and the pepper is slightly white, add the spice powder and continue to stir fry for 20-30 minutes. When the color in the pot becomes darker, add rock sugar and mash juice, and simmer with low fire until the water in mash juice is completely removed.

Stir-frying of residue-free red oil

Raw materials:

5 kg of dried pepper, Pixian watercress 1 kg, Yongchuan douchi 750 g, Zanthoxylum bungeanum 1.5 kg, rice wine 2 kg, rock sugar 750 g, ginger 2.5 kg, garlic cloves 1.5 kg and vegetable oil 1.2 kg.

Seasoning: 0/0g of Rhizoma Kaempferiae/kloc, 0/5g of star anise/kloc, 0/0g of apple/kloc, 0/5g of fennel/kloc, 8g of clove, 0/0g of Amomum villosum/kloc, 0/0g of cardamom/kloc, and 0/0g of cinnamon/kloc.

Making:

1. Select dried chilies, remove their pedicels and seeds, put them in a boiling water pot, splash water and take them out.

2. Drain the remaining water, and then add water to the pot. It is advisable to submerge 2 cm for pepper. Cook over high fire until the pepper has just collected water, and remove it.

3. Put it into a meat grinder and grind it into Chili sauce with a coarse-hole cutter; Twist Douchi, Douban and Ginger into fine paste respectively.

4. Mash garlic, mash rock sugar, roast pepper and grind it into broken rice grains with a blender. Douchi paste is diluted with yellow wine for later use.

5. Heat the vegetable oil in the pot to 80% heat, and turn off the fire. When the oil temperature drops to 30% heat, put 3/4 oil in another pot, stir-fry 4/5 Chili sauce and spice noodles for 20 minutes, then stir-fry the bean paste for 20 minutes with low heat, and add it when there is basically no water in the pot, the oil surface is bubbling and the spicy taste is strong.

6. Put the remaining oil and water pepper into the pot, stir-fry with low oil temperature and low fire until the oil color is red and bright, then put it into the pot, and it will become slag-free red oil overnight.

Stir-fry of Chongqing hot pot bottom material

Raw materials:

Pixian watercress 800g, dried chili 1000g, ginger 400g, Dahongpao pepper 300g, onion 100g, rock sugar 50g, yellow wine 100g, Yongchuan douchi 200g and fermented grains 150g.

Spices:

50g of Amomum tsaoko, 75g of Amomum cardamom, 35g of Kaempferia Kaempferia, 5g of clove, 25g of fennel, 30g of Amomum villosum, 30g of long pepper, 45g of fragrant leaves, 20g of fragrant fruit, 35g of star anise, 25g of cinnamon and 20g of yellow fruit.

Oil:

500g of melted chicken oil, 3500g of cooked vegetable oil, 3500g of melted butter and 300g of salad oil.

Making:

1. Soak Tsaoko, Rhizoma Kaempferiae, Fructus Piperis Longi, Fructus Aroma, Fructus Anisi Stellati, Cortex Cinnamomi and Radix Astragali in warm water for two hours (as material A).

2. Soak clove, fennel, Amomum villosum, cardamom, fragrant leaves and Dahongpao pepper in cold water for one hour (as material B).

3. Cut the dried peppers to remove seeds and put them in boiling water for about seven or eight minutes. When the dried chilies are slightly swollen, take them out and put them into a meat grinder to break them. Pixian watercress is also broken.

4. Chop ginger100g and lobster sauce, put them in 50% hot salad oil, and stir-fry over low heat for later use.

5. Put the pot on the fire, add the melted butter, add the cooked vegetable oil after the butter is fragrant, add 300 grams of ginger (crushed) and onion and garlic and stir-fry until the ginger, onion and garlic are dried.

6. When the oil temperature is slightly cold, add rock sugar. When the rock sugar floats into foam, add Bazin Zanthoxylum bungeanum and stir-fry for about 20 minutes, then add the broken Pixian watercress, simmer for 15 minutes (while constantly stirring) until the oil turns red and bright, then add the soaked material A and stir-fry for 65,438+.

Production key:

1. Soaking material A in warm water can slightly reduce the bitterness of spices, and the fragrance of spices in material B is easy to spread, so it can be soaked in cold water.

2. Pay attention to the order of feeding when frying the bottom material. First put the slow-fragrant spices such as Amomum tsaoko, Kaempferia Kaempferia and Illicium verum, and then put the fast-fragrant spices such as clove and fennel.

New beef omasum hotpot landmarks

Highlights:

Reduce the spicy taste of the traditional beef omasum hotpot appropriately, so that it is moderately spicy but not dry, fresh but not greasy, and the soup is red and bright but not strong.

Seasoning (5 portions):

Rapeseed oil 2.5 kg, butter 1.5 kg, Pixian watercress 1.5 kg, dried pepper 250 g, ginger 100 g, garlic seed 200 g, green onion 300 g, crystal sugar 150 g, and fermented grains.

Spices:

Star anise100g, rhizoma kaempferiae 50g, cinnamon 50g, fennel 50g, Amomum tsaoko 20g, Arnebia euchroma 20g, geranium10g, vanilla10g and clove 5g.

Primary processing:

Rapeseed oil is refined, butter is cut into small pieces, Pixian watercress is chopped, dried peppers are boiled in boiling water for about 2 minutes, and then taken out and chopped into paste, which is Bazin pepper. Crushed ginger, scallion, crushed rock sugar, crushed star anise, kaempferia kaempferia and cinnamon into small pieces, and crushed tsaoko.

Stir-fried bottom material:

1. Put the wok in medium fire, pour rapeseed oil to heat it, add butter to boil, add ginger, garlic cloves and scallion until fragrant, then add Pixian watercress and Zanba pepper, and stir-fry for about 1- 1.5 hours on low fire until the watercress is dry.

2. Immediately add spices and stir fry for about 15-20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and simmer until the water in mash juice completely evaporates. At this time, remove the pot end from the fire, cover the pot cover and stir-fry until the raw materials in the pot are cooled, thus obtaining the hot pot bottom material.

Cooking:

Add rapeseed oil to the pot, add dried pepper 150g and pepper 25g, and stir-fry until fragrant. Put the fried hot pot bottom material into another pot, pour 2500g of fresh soup, add chicken essence and monosodium glutamate, sprinkle with fried dried Chili and pepper, and pour into the special pot for hot pot.

Production key:

1, keep turning it over when frying to avoid sticking to the pan.

2. Pixian watercress and Bazin pepper should be slowly fried.

3. Adding rock sugar can brighten the soup, while adding mash juice can promote the spicy taste in watercress and pepper and the fragrance in spices to be fully dissolved in oil, and can remove the bitter taste in some spices.

4. After the hot pot bottom material is fried, there is a layer of floating oil on it, and part of it can be used as the old oil for the next frying.