Ingredients: vegetable oil 2500g butter 1500g Pixian watercress 1500g dried pepper 250g ginger 100g garlic 200g onion 300g rock sugar 150g fermented grains juice 500g star anise 100g cinnamon 50g fennel 50g tsaoko 20g.
Method:
1? Refine vegetable oil first; Cut the butter into small pieces; Pixian watercress is finely cut; Boil dried chilies in a boiling water pot for about 2 minutes, then take them out and chop them to get Ciba chilies. Ginger is broken; Garlic peeled into petals; Green onions; The rock sugar is broken; Star anise, rhizoma Dioscoreae Septemlobae and cinnamon are broken into small pieces; The grass fruit is broken.
2? Put the wok on medium fire, stir-fry the wok, add vegetable oil to heat it, add butter to boil, add ginger, garlic cloves and onion to stir-fry until fragrant, then add Pixian watercress and Ciba pepper, and stir-fry slowly for about 1 ~ 1. 5 hours, until the watercress is dried by water, the aroma is overflowing, the pepper is slightly white, and the onion knot in the pot is not used.
3? Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, tsaoko, Lithospermum, cinnamon, vanilla, clove, etc. Continue to stir fry on low heat for about 15 ~ 20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and cook slowly on low heat until the water in mash juice completely evaporates. At this time, remove the pot end from the fire and cover the pot.
Second, the preparation of hot pot soup
Materials: pig bonzi bone 1500 g beef bonzi bone 1500 g chicken claw bone 500 g ginger 50? Scallion 150g cooking wine 100g chicken essence 150g monosodium glutamate 75g fried chafing dish bottom material? All of them? 750 grams of dried peppers and 75 grams of vegetable oil.
Method:
1? Cleaning pig bonzi bone and cattle bonzi bone, and crushing; Wash the chicken claw bones; Ginger is broken; The onion is knotted.
2? First, blanch pig bones, ox bones and chicken feet bones in a boiling water pot, then take them out and put them in a clear water pot, add ginger, onion and cooking wine, then cook them with low fire until the soup is milky white, and remove the residue to get fresh soup.
3? Divide the chafing dish bottom material into 5 parts, put them into 5 chafing dishes respectively, and then add fresh soup into the pots respectively. Mix about 2500 grams of soup into each hot pot? Then, add chicken essence and monosodium glutamate, put dried Chili and Zanthoxylum bungeanum into a wok, add vegetable oil and stir-fry until fragrant, and then sprinkle them into five hot pots respectively? Sprinkle 150g dried pepper and 25g pepper on each hot pot? At this time, the hot pot can be served, and after boiling for a few minutes, you can start to rinse all kinds of raw materials.
Third, some related problems in operation
1? In the process of frying the bottom material of hot pot, we must use a small fire, which can not only avoid the raw materials from being fried, but also allow the fragrance and pigment inside the raw materials to fully ooze.
2? In the frying process, use a spoon or spatula to turn it constantly, so that the raw materials are heated evenly and avoid sticking to the pot.
3? Pixian watercress added to the bottom material of hot pot is mainly used for flavor enhancement, and Ciba pepper is mainly used for color enhancement. But both of them should be fried slowly to make their flavor and pigment fully dissolve in the oil.
4? Adding rock sugar to the bottom material of hot pot can play the role of "brightening" the soup. The purpose of adding mash juice is to make the spicy taste in watercress and pepper and the fragrance in spices fully seep out and dissolve into oil. In addition, adding mash juice can also play a role in reconciling various flavors and removing the bitterness of some spices.
5? Adding spices to the bottom of hot pot is undoubtedly to enhance fragrance? Is Lithospermum added to increase the red color? However, the amount of spices should not be too large, otherwise it will produce bitterness. At the same time, the types of spices added should not be too many, mainly common spices such as star anise, kaempferia kaempferia, cinnamon and fennel, with a small amount of other spices added as auxiliary. Note that, generally speaking, the spices added in the chafing dish bottom material are less than those added in the brine preparation.
6? When preparing hot pot soup, if the taste is not too spicy, then the dried peppers inside don't need to be fried directly, but cooked in a boiling pot first? To reduce its spicy taste? Then take it out and sprinkle it in the hot pot.
7? There are some differences between large batch frying and small batch frying of hot pot bottom materials. When frying in small batches, it is generally necessary to grind spices into powder to reduce their dosage and shorten the frying time of spices appropriately.
8? After the bottom material of hot pot is fried, there is a layer of oil floating on the surface. We can use part of this layer of oil as the old oil for the next frying as the "mother oil", because this will make the flavor of the hot pot bottom material more rich and mellow.
Hot pot bottom material formula and frying method thereof
First, the small pot frying formula
Composition:
3 kg of butter, 2 kg of salad oil, Pixian watercress 1 kg, poppy sauce 1 50g, distiller's grains 50g, 20g of pickled pepper, ginger 1, garlic1,pepper 65438, and lobster sauce1.
Flavor formula:
10g poppy seed, 5g tsaoko, 5g kaempferol, 3-5g clove, 3-5g Amomum villosum, 5g fragrant fruit, 5g cumin, 5g cinnamon, 5g licorice, 5g twig, 5g laokou, 5g Gan Song, 5g dried tangerine peel, 5g fennel, 5g citronella, 5g star anise, 5g geranium, 5g groundsel and 8g vanilla.
Before frying, cut the spices into 2-inch knots and soak them in warm water for about 20 minutes until the peppers bubble.
Prepare two woks, and put the * * *10 sample (25g of douban, poppy sauce and onion ginger mash) into one wok and mix well.
Add 3kg butter to the other pot to boil, then add salad oil and heat it to 70% to 80%. Spoon the oil onto the evenly stirred watercress (poppy sauce), and stir while pouring the oil, so as to prevent the watercress from coking. Then put the watercress on the fire and cook it for about 10 minutes. When the watercress is quick-drying and wet, stir-fry with high fire until the oil boils. Continue to stir-fry until the moisture of each raw material is dry, add the expanded spices, continue to stir-fry until the raw materials are dry for 9 minutes, and stir-fry for 5- 10 minutes.
Diaotang
As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick", so we must pay attention to the collocation of raw materials when making white soup, so as to protect the old decoration?
It is characterized by milky white, positive taste and thick consistency.
An old hen, an old duck, a pig bone 1.5 kg crucian carp 4 kg.
(Carassius auratus soup must be wrapped in gauze)
Hanging soup technology
1 Soak the raw materials in cold water 1 hour, so that all the nutrients in the raw materials are in doubt and the soup is delicious. 3 Add ginger and onion cooking wine and pepper granules when hanging soup. 4 Fill it with water at one time. If the water is boiling, just add boiling water and rush into the soup pot. It is forbidden to add cold water to the soup pot. 5 often make bubbles.
across the way
It is generally recommended to use a 4:6 pot, that is, 4 minutes of clear soup and 6 minutes of oil.
Pot ingredients: poppy seed 10g, ginger 50g, garlic 50g, salt 15g, monosodium glutamate 50g, chicken essence 50g, pepper 5g, yellow rice wine 75g, sugar 15g, fermented grains 10g, dried pepper 40g, pepper 25g, pepper 25g.
Remember: adjust the taste first, then put the color masterbatch. Zanthoxylum bungeanum and dried capsicum are put with old oil and color masterbatch before they are put.
Broth pot bottom
Formula: chicken essence 30g monosodium glutamate 20g salt 10g pepper 15g jujube 10g medlar 5g garlic 10g ginger slices (peeled) 5g chicken oil 50g tomato 4g delicacies 20g broth 4kg lard 100g poppy seeds 10g.
Mountain delicacies (Haemophilus ovis, Bovine Bacillus, Pleurotus ostreatus, etc. )
Chop 20 grams of Angelica sinensis and 20 grams of Codonopsis pilosula into granules and put them in the bottom of the white soup pot.
Old oil recovery
After the guests have finished eating, it is forbidden to put any garbage such as saucers and cigarette butts at the bottom of the pot to ensure the hygiene of the soup. It is forbidden to eat anything containing pigments and flavors. Make sure the bottom of the pot is clean. Pour the oil into a clean bucket.
After an hour of natural precipitation, gently remove the oil from your face and put it on the stove to boil.
Washing oil
When the oil turns black due to long-term use or improper treatment, add water with the ratio of 1:2, and boil for about 10 minute for precipitation 1 hour, then gently take out the oil on your face and boil it. If the color is still black, continue to wash it once or twice.
Solutions for mixed soup:
1 Reason: 1 Oil contains too much water; 2 improper ratio of soup to oil; 3 improper consumption by guests causes mixed soup.
Solution: Knock out most of the oil in the pot and replace it with old and new oil in the kitchen.
Hot pot seasoning and soup requirements:
1 Not spicy enough: add the fried pepper and old oil and stir.
Too much hemp: mash with sugar, stir, and add appropriate amount of old oil.
3 Not spicy enough: Add stir-fried Zanba pepper and old oil and stir. Pay attention to stir-frying purple pepper (salad oil 10 kg, purple pepper 5 kg, fennel appropriate, ginger appropriate, white wine appropriate to semi-dry).
Too spicy: take some old oil out of the pot, add some clear soup and then add appropriate amount of mash and sugar.
5 salt is not enough. Dissolve the salt in the broth and add it to the bottom pot.
Too salty: add a slice of lotus root and a slice of potato, or add a proper amount of clear soup to solve it. Lotus root and potato have the function of reducing salt. )
In order to ensure the reckless behavior of the guests, pouring a lot of dishes into the pot will affect the quality of the bottom of the pot. Please keep the bottom of the pot 8 minutes full.
Hot pot taboo:
Some people say that you only need more soup to eat hot pot, and everything you eat can be scalded. "It takes a big fire to be scalded", which is actually wrong. It is still taboo to keep the characteristics of hot pot all the time.
1 Avoid using deteriorated raw materials; 2 Avoid using vegetable raw materials with excessive chlorophyll content; 3 avoid using raw materials with excessive alkali content when preparing hair; 4 avoid using raw materials with too many meridians and too thick fibrous tissue; 5 avoid adding soy sauce to the soup brine; 6 avoid mixing soup; 7 avoid excessive fire control; Avoid putting too much raw materials into the soup pot at one time.
Note: The poppy seed condiment mentioned in the formula is sensitive and special. You can ask me about poppy seed seasoning and how to use it. Contact: LZ-5 188@vip.sina.com or qq409 13 1296.
Note: There are some omissions in this recipe. If necessary, please leave an email or contact me directly to send all recipes.
The most authentic Sichuan hot pot and its practice
Here are some basic methods of original soup.
(1) Red soup is a typical Chongqing hotpot soup. This soup has a wide range of uses, and it is used in most varieties of hot pot in Chongqing. Its characteristics are: rich taste, thick juice, spicy and palatable, fresh and sweet. There are many recipes and making methods of red soup, each with its own characteristics. Here are three well-known and recognized formulas and modulation methods for you to choose from.
Formula 1: clear soup 1500g, butter 250g. Douban 150g, Douchi 100g, rock sugar 15g, Chili Festival 50g, Jiang Mo 50g, Zanthoxylum bungeanum 10g, refined salt 15g, cooking wine 30g, and mash juice 100g.
Formula 2: beef soup 1500g, butter 200g, watercress 125g, lobster sauce 45g, rock sugar 25g, dried pepper 25g, Jiang Mo 50g, refined salt 10g, cooking wine 25g and fermented glutinous rice juice 150g.
Formula 3: 2000g of chicken soup, 250g of butter, 200g of bean paste, 50g of lobster sauce, 50g of crystal sugar, 200g of ginger100g, 200g of garlic, 25g of dried pepper, 25g of pepper, refined salt10g, and cooking wine100g.
Although the above three formulas use different seasonings, they are basically authentic Chongqing hot pot red soup.
The specific modulation method of red soup is:
First, put the wok on a big fire and add oil (butter or vegetable oil, etc.). ) and heat it, then add watercress and ginger slices (shredded ginger slices) and stir-fry fermented soybean to make it fragrant red, then add soup, boil it, and then cook it with cooking wine, fermented wine juice, pepper, pepper, salt and rock sugar. Until the soup is thick and fragrant.
To prepare red soup, we should pay attention to the following two points: First, the floating foam on the noodle soup is mixed with oil and must be skimmed. The method is: dip the spoon back gently, let the floating foam stick to the spoon back, and then take it out to avoid skimming off the oil. Second, the road smells. If the salty taste is not enough, add salt appropriately; If the spicy taste is not strong, add some watercress, pepper and pepper; If it is too spicy or salty, you can add rock sugar or light soup. After supplementary seasoning, the taste of hot pot is more in line with the requirements of eating goods, and the flavor of authentic Chongqing hot pot is more prominent.
The formula introduced above is suitable for hot pot restaurants and hot pot restaurants. Ordinary families can adopt the following simple formula:
Pork soup 1500g, butter 250g, watercress 125g, sugar 30g, ginger 50g, pepper 10g, salt 15g and yellow rice wine 50g.
This recipe is practical and simple, with a slight fragrance, but the basic fragrance is still very strong.
(2) White soup, namely clear soup brine, is also widely used, such as Yuanyang hot pot, clear soup hot pot and nourishing hot pot. It is also the basic soup of Chongqing hot pot. Its characteristics are: rich flavor, clear soup color, suitable for refreshing, not dry or greasy, but the production process is more complicated. The formula and modulation method are introduced as follows:
Boiling method of "clear soup hotpot"
Cooking clear soup in hot pot is divided into two steps: hanging soup and sweeping soup.
(1) Diaotang
Raw materials (such as eating 2500g meat and 2500g vegetarian food):
Chicken1000g, pork bone1000g, ribs1000g, ginger 50g and cooking wine 50g.
1. Rinse the original soup with clear water, then put it in boiling water to "drain" and then wash it with clear water. 2, raw materials into the pot, add 5000 grams of water, first boil with fire, remove the floating foam, and hang out the umami flavor with a small fire.
(2) Sweep soup
Ingredients: chicken breast150g, salt10g, pepper 4g, clean pork 20g and monosodium glutamate 4g.
Production: 1, scoop out 500 grams of fresh soup in advance and let it cool. Then beat the chicken breast and lean pork into velvet, and dissolve the velvet with 250 grams of fresh soup respectively. 2. Boil the fresh soup on the fire and add salt and pepper. First, pour the minced meat into the soup and stir it evenly with a spoon. When minced meat floats on the noodle soup, move the pan to low heat and keep it slightly boiling. After five minutes, fish out the minced meat with a colander, then boil the soup, add the minced chicken into the soup and stir it evenly with a spoon. After the minced meat floats on the noodle soup, move the pan to low heat and keep it. When serving, put the chicken down and put monosodium glutamate.
Authentic Chongqing Hot Pot —— The Method of Hot Pot Bottom Material
It should be said that it is not the most authentic bottom material, because in fact, the most authentic hot pot in Chongqing should be the old hot pot, boiled with pure butter. ..
I'm talking about the bottom material method of the famous "eel hot pot" in Chongqing. In fact, this brand of hot pot tastes authentic and can be said to be the best evaluated hot pot. Just didn't apply for a patent, and now the streets are full of "eel hot pot".
Boil the vegetable oil in a pot, gradually cool it, and then add the block butter. After boiling, add a lot of mashed dried peppers. In the process of boiling, it needs a small fire, and it must be constantly stirred ... then add watercress and stir together ... gradually there is no moisture, so you can turn off the fire.
Then hit the bottom of the pot, one pot: two scoops of chicken essence, one scoop of monosodium glutamate, one scoop of fermented grains, one scoop of white wine, two small pieces of bagged rock sugar, one handful of ginger slices, two handfuls of pepper and one pinch of fennel.
Add a tablespoon of broth and a tablespoon of boiled oil to each pot, and it's ok.
Remember: don't add salt and garlic, it will spoil the taste.