Formula of chafing dish bottom material: ingredients of chafing dish bottom material: butter 40g, peanut oil 150g, pepper 100g.
Accessories: onion 1, salt 3g, ginger 5g, garlic 5g, cooking wine 10g, aniseed 2g, fennel seed 2g, Amomum tsaoko, cinnamon 2g, fragrant leaves 2g, Chili sauce 3g, dried mushrooms 10g and white pepper seed 3g. Production process: 1, ready: Chili, dried Chili, fresh Chili, Chili noodles, Chili sauce.
2, ready: fragrant leaves, Amomum tsaoko, cinnamon, aniseed, fennel seeds, pepper seeds, rock sugar, dried mushrooms. 3. Cut fresh peppers, onions, ginger, garlic and onions.
4. Take half of dried peppers and cut them into small pieces. 5. Soak the dried spices in warm water for ten minutes. 6, from the pot, melt the butter and add rapeseed oil, add onion, ginger and garlic, and slowly simmer out the fragrance.
7. Onions, ginger and garlic all became a little dry and were fished out. 8. Add soaked dried peppers. 9. Add other soaked dry spices and simmer 15 minutes.
10, add Chili sauce, 1 1, and add fresh pepper segments. 12, add some pepper to make it more numb.
13, add crystal sugar, fragrant leaves and cooking wine and simmer for 15 minutes. 14, put the onions, ginger and garlic that have been fished out after cooking. This is just the bottom material.
When scalding hot pot, add bone soup or water. 15. When finished, pour into a small pot and refrigerate. It can be kept for a few days and can be taken at will.
16, this is a hot pot soup with one third of the base material and bone soup.
What ingredients do you need for hot pot bottom material?
Spice formula white buckle 5g Amomum tsaoko 5g Sanai 3g-5g Clove 3g-5g Amomum fruit 5g Cumin 5g Cinnamomum cassia 5g Glycyrrhiza 5g Branches 5g Grass Row 5g Laokou 5g Gan Song 5g Pericarpium Citri Tangerinae 5g Potamogeton 5-8g Illicium verum 5g Fragrant Leaves 5g Senecio 5g Fennel 8g Vanilla 5g Production method Cut the spice into 2-inch-long knots before frying, soak it in warm water for about 20 minutes, and the pepper is swollen. Prepare 2 woks, and put 9 samples (watercress, onion, ginger, fermented grains, garlic 25g, broken rice, watercress and fermented soybean) in one wok and mix well. Add 3kg butter to the other wok and boil, then add salad oil and heat it to 70% to 80%. Spoon the oil onto the evenly stirred watercress and stir while dripping oil. So as not to burn the watercress before the oil is completely soaked. Then put the watercress on the fire and cook it on medium heat for about 10 minutes. When the watercress dries quickly, it will fry peppers. When the oil boils, stir fry over low heat. 15 minutes later, add about 25 grams of white wine, continue to stir-fry until the moisture of each raw material is dry, add spices, and continue to stir-fry until each raw material is 9.
What is the bottom material of hot pot?
Soybean oil, salt, monosodium glutamate, chicken essence, sugar, star anise, pepper, cinnamon, fennel, white pepper, dried tangerine peel, Amomum villosum, laurel (fragrant leaves), cumin (cumin), angelica dahurica, ginger, lily, shallot, garlic, yam, galangal, coix seed, lotus seed and euryale seed. 1.5kg sea pepper, 1.2g ginger, 1.2g garlic, 1.5g pepper, 15g lobster sauce, 15g Yibin broken rice, 1.2g rock sugar.
Over the years, it has provided basic services for its brands such as Chongqing Zaier Hot Pot, Centennial Yuxiang, All-night Hot Pot String, Vale Freshwater Fish Workshop and Qizhuo. At present, hot pot restaurants have bone soup, fish soup and chicken soup.
The bottom material of bone soup hot pot is fragrant, which is helpful to people with calcium deficiency and has high nutritional content; Fish soup base material, fish, eyesight, fish soup has nourishing effect; The base of chicken soup is clear, fragrant and not easy to get angry. There are also some hot pot bottom materials specifically for women, such as pigeon soup bottom materials, which have the function of nourishing yin.
What is the general practice of hot pot bottom material?
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, heat it with vegetable oil, add butter to boil, add ginger, garlic cloves and onion to stir fry until fragrant, and then add Pixian watercress and Ciba pepper. 3. Stir-fry slowly for about 1~ 1.5 hours, until the watercress is dry, the aroma is overflowing, the pepper is slightly white, and the onions are out of the pot. Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, tsaoko, Arnebia euchroma, geranium, vanilla and clove.
4. Continue to stir fry on low heat for about 15~20 minutes. 5. When the spice in the pot becomes darker, add rock sugar and mashed juice.
6. Cook slowly on low heat until the water in the mash juice is completely evaporated. At this time, leave the pot end away from the burner, cover the pot cover and stew until the raw materials in the pot are cooled, which is the chafing dish bottom material.
Who has a delicious recipe for hot pot bottom material?
Speaking of the bottom of the pot, most mutton hot pots only put some items such as shrimp and mushrooms at the bottom, and put more seafood. Compared with the hot pot ingredients that people eat now, the variety is too single.
Seasonings include sesame sauce, tofu, Shaoxing wine, pickled leek flower, marinated shrimp oil, Chili oil, good soy sauce and so on. Ingredients include coriander powder, chopped green onion, soaked fine vermicelli, tofu, cabbage, sugar, garlic and so on.
This paper introduces two methods of making and eating nourishing hot pot. —— Ingredients: lotus seed butter 100g, tripe 750g, pork kidney and duck intestines 200g, chicken gizzards 5, lettuce leaves and water-borne mushrooms 200g, water-borne cabbage 150g, water-borne fungus and bean sprouts, and ginger 30g.
What are the methods of making hot pot bottom material?
The making of chafing dish bottom material seems to be a very simple process. In fact, in this process, there are many technological requirements, such as Sichuan pot, which pays great attention to the collocation of raw materials, so the production process of Sichuan pot is more complicated, so as to ensure the delicious soup. For example, hanging soup, the so-called "no chicken is not fresh, no duck is not fragrant, no bones are not strong", is characterized by fresh soup, pure taste and is deeply loved.
The production method and technology of Fu Yuan chafing dish bottom material can be described as striving for perfection, just like making a work of art, after unremitting polishing, every step can not be missed, and finally it becomes a complete product. Taking the base material of Xiangxiang hot pot as an example, it seems simple, but in fact it contains hundreds of manufacturing processes, including the selection of raw materials, cutting, proportioning, mixing, crushing, stirring and so on, all of which are completely standardized requirements, because this is the essence of corporate culture in Fu Yuan.
Details determine the quality, and every step of making chafing dish bottom material can't be fooled, and the success of every step affects the final taste, so every step can't be perfunctory, from material selection, pretreatment, seasoning, stir-frying, cooking oil, soup making, preparation, cooking and cooking to finished products, every process is very important! In particular, the ratio of spice formula to seasoning is the most important. .
How to prepare hot pot bottom material
Preparation of chafing dish bottom material
Composition:
Butter 3 kg salad oil 2 kg Pixian watercress 1 kg liquor 50 g fermented grains 20 g Ziba sea pepper 1.5 kg ginger 1 two garlic 1.5 two peppers 1.5 two douchi1.
Flavor formula:
White buckle 5g Amomum tsaoko 5g Kaempferia Kaempferia 3-5g Clove 3g-5g Amomum villosum 5g Fructus Foeniculi 5g Cinnamomum cassia 5g Glycyrrhiza 5g Branches 5g Cutting grass 5g Laokou 5g Gan Song 5g Pericarpium Citri Tangerinae 5g Pork 5-8g Illicium verum 5g Fragrant Leaves 5g Fennel 8g Vanilla 5g.
Before frying, cut the spices into 2-inch pieces and order them into a boat ink festival. Soak in warm water for about 20 minutes, and the pepper will swell. Prepare 2 woks, and put 9 samples (douban, onion, ginger, fermented grains, 25g white wine, garlic, broken rice, lobster sauce and rock sugar) into one wok and mix well. In another pot, add 3kg butter to boil, then add salad oil and heat to 70-80%. Spoon the oil onto the evenly stirred watercress, and stir while pouring the oil to prevent the watercress from coking until the oil is completely poured. Then put the watercress on the fire and cook it on medium heat for about 10 minutes. Douban will fry peppers when it is quick-drying and moist. When the oil boils, stir fry with low heat. /kloc-After 0/5 minutes, about 25 grams of white wine will be added, and stir-fry will continue until the moisture of each raw material is dry, and then add spices to stir-fry. Until the raw materials are completely dried for 9 minutes, then stir-fry the peppers for 5-650 minutes.