Spicy fragrant pot small batch ratio
Hot pot oil recipe:
Features: strong aroma, bright red color, strong spicy taste, thick and bright.
Raw material composition formula:
Main seasoning ingredients: 200 grams of dried chili pepper, 100 grams of dried Sichuan pepper.
Auxiliary seasoning ingredients: Pixian bean paste 200 g, green onion 100 g, ginger slices 15 g, garlic 15 g, star anise 20 g, cinnamon 10 g, kaempfera 15 g, grass fruit 5 g, white cardamom 2.5 g, sand kernel 3 g, nutmeg 1.5 g, clove 0.5 g, angelica dahurica 1 g, cumin 2 g, bay leaf 3 g, spirit grass 1.5 g, grass row 1 g, rock sugar 5 g, cooked vegetable oil 200 g, beef oil 500g, pork oil 300g
Recommended Equipment:
A stir-fry pan for home use will do
Production Procedure:
(1) Pre-cooking work: After washing the dried chili peppers, soak them in warm water for about 40 minutes, and then process them into mushrooms, which are made into glutinous chili peppers. Bake the dried peppercorns in a pot over low heat until crispy. Star anise and cinnamon are broken into small pieces, grass fruits, white cardamom, sand kernels, nutmeg are broken, angelica, bay leaves, spirit grass, and grass are chopped. Rock sugar beaten to the size of a soybean. Cut the bovine oil into small pieces. All kinds of spices are washed and dried
(2) Hot pot oil production: put the beef oil into the wok, put it on medium heat until the aroma is overflowing, add cooked vegetable oil and pork oil and burn it to a temperature of three percent of the oil, put in the green onion segment, ginger slices, garlic and fry until fragrant, and fry until the aroma is overflowing, when the water dries quickly and the pepper is slightly whitish, put in white cardamom, grass fruit, sand kernel, nutmeg, star anise, cinnamon, kaempfera, cloves, angelica, cumin, bay leaves, spirit grass, and grass, fry until the watercress is crispy, remove the wok, and let it dry a little to filter the slag. Instant hot pot oil
How to make the base of the incense pot
Ingredients: 150 grams of bullet pepper section, 100 grams of dried pepper section, 50 grams of red peppercorns, 15 grams of green peppercorns, 2000 grams of vegetable oil, 500 grams of butter, 400 grams of lard, 300 grams of chicken fat,
Ingredient A (500 grams of Pixian bean paste, 200 grams of glutinous chili peppers (about 100 grams of extra dried chili peppers need to be boiled in boiling water for about 10 minutes and then chopped into mushrooms), 50 grams of rock sugar, 20 grams of mash, 100 grams of oyster sauce, 50 grams of tempeh, 150 grams of Merlot spicy sauce, 150 grams of roast chicken base, 150 grams of perfume fish base),
Ingredient B (3 grams of comfrey, 15 grams of grass fruit, 8 grams of grass, 30 grams of white cardamom, 9 grams of cinnamon, 3 grams of licorice, 6 grams of grass cardamom, 6 grams of bay leaves, 30 grams of star anise, 30 grams of cumin, 6 grams of kaempfera, 12 grams of fragrant sand kernels, 35 grams of spirit grass, a little fresh lemongrass (optional)
B material can be let them break the coarsest when buying materials
Method:
1. Chop the comfrey of material B and soak it in warm water at 70°C for 30 minutes; Comfrey single soak, dried chili peppers, bullet peppers also soak in warm water for 30 minutes, green and red peppercorns soaked for 10 minutes, set aside.
2. Put the pot on the fire, heat the lard, chicken fat and hot pot oil, add all the ingredients A and stir-fry until fragrant, remove from the heat for about 10 minutes. Set aside.
3. Take another pot, add vegetable oil and butter to heat, put in the soaked comfrey and fry it well, and then add ginger and green onions to fry until golden brown. Put in the soaked Ingredient B, stir-fry over low heat to bring out the fragrance, add bullet peppers, dried chili peppers, and green and red peppercorns in turn and fry over low heat to dry the water, pay attention to the heat, and do not over-fry.
4. When the fragrance is strong, pour the fried Ingredient A into the pot, stir-fry it with Ingredient B over low heat and put it into a container.
5. After the base material is slightly dried, the oil on it is filled with fragrant pot oil, and the remaining residue is marinated in the fragrant pot sauce meat: wash and cut off the size of the big finger and soak it in water for a while to remove the blood water, drain the water and pour it into the basin, add cooking wine, tender meat powder, tender meat crystals, pepper, and food powder (refer to the dosage of the instruction manual), stir for 3 to 5 minutes, and then fry it in a high-oil temperature pan so that the dish is shaped and tasted
Better. After the shrimp is directly washed and thawed, a mouth is placed on the back, filtered water, an appropriate amount of salt is added, and then fried in a high-oil temperature pan and then fried
How to make fragrant pot dishes:
Excipients: 150 grams of lotus root slices, 100 grams of potato strips, 100 grams of green bamboo shoots, 50 grams of broccoli, celery, green onions, small green peppers, onion slices and ginger slices, 15 garlic cloves, 20 grams of green peppercorns, 10 grams of red peppercorns, 50 grams of fragrant pot sauce, 100 grams of fragrant pot oil, 10 grams of monosodium glutamate, 5 grams of chicken essence, appropriate amount of salt, 5 grams of sugar, lantern dried chili, (according to the required spiciness) appropriate amount of beer or cooking wine coriander.
Production: (1) Change all kinds of raw materials to knives, after initial processing, fry them in an oil pan to mature, remove and drain the oil for later use;
(2) Pour the oil in the pot on the heat and heat it, add garlic, green and red peppercorns and stir-fry until fragrant, add dried chili peppers, green onions, and ginger slices to stir-fry to taste, add fragrant pot sauce, add fried raw materials and fry evenly, add salt, monosodium glutamate, chicken powder, and sugar to taste, add beer, stir-fry evenly, and sprinkle coriander and shallots and sesame seeds on a plate.
Prompt:
The raw materials can be mixed with any kind of blanching, and the other water blanching needs to be shaped
Balm recommendation: Kangdal a clove spicy incense, dry pot balm compound seasoning (Ding Dianer brand)
The home-style practice of spicy fragrant pot, according to my practice, I will ensure that you will not forget it
I like the spicy fragrant pot, of course, I like its rich ingredients and spicy taste, meat and vegetable matching, balanced nutrition, and its unrestrained style is also very popular with modern people. It's just some common ingredients, mixed and matched, but they can bring out such a wonderful taste.
If you also like to eat spicy fragrant pot, I still recommend that you learn to make it yourself, because one is that it is healthier to make it yourself, and the other is that it is really unaffordable to sell outside, and you can save a lot of money if you make it yourself. Okay, let's take a look at how my spicy pot is made.
Spicy fragrant pot
Materials:
Chicken mushroom liver, chicken wings, shallots, ginger, cooking wine, potatoes, bacon, shiitake mushrooms, enoki mushrooms, fungus, lotus root, bean skin, garlic, broccoli, spinach, dried chilies, Sichuan peppercorns, spicy pot base, chicken powder, sesame oil, cooked sesame seeds
Steps:
Step 1: Blanch the cleaned chicken liver and chicken wings in a pot under cold water, then add the chopped shallots, ginger and an appropriate amount of cooking wine. After the water is boiled, skim off the foam and remove the boiled chicken wings and chicken mushroom liver into a plate for later use.
Step 2: Cut the peeled potatoes into strips, add oil to the pan, pour the potato strips into the pan, fry them slowly over medium-low heat, fry until the surface is golden brown, and then put them on a plate for later use. Leave the oil in the pan, put the chicken wings and chicken mushroom liver in the pan, and fry slowly over low heat. Remove after frying, as well as the bacon slices.
Step 3: Next, prepare some ingredients: cut the shiitake mushrooms into slices, tear the enoki mushrooms into strips, soak the fungus in advance and cut into small pieces. Cut a section of lotus root into slices and soak the lotus root slices in clean water. Cut two more bean skins and set aside. Slice the ginger, cut the garlic in half and the shallots into sections.
Step 4: Boil half a pot of water in the pot, add a spoonful of salt after the water boils, pour the fungus, shiitake mushrooms, enoki mushrooms, lotus root slices, and bean skin into the pot and blanch. After cooking, remove all of them and set aside. At this time, prepare some chopped broccoli and spinach, also put them in the pot and blanch them, and remove them after blanching.
Step 5: Add oil to the pot, add dried chili peppers and peppercorns to stir-fry until fragrant, then add green onions, ginger and garlic and stir-fry until fragrant, then add the base of the spicy fragrant pot, stir evenly. After the base is cooked until fragrant, pour in chicken wings, bacon, and chicken mushroom liver, and stir-fry until fragrant.
Step 6: After that, add the boiled vegetables, stir-fry evenly, then add the broccoli, potato strips, continue to stir-fry, and finally add the spinach. Add a spoonful of chicken powder and two drops of sesame oil before cooking, stir evenly, sprinkle with an appropriate amount of cooked sesame seeds, and put into a pot.
Different ways to make spicy fragrant pots warm the stomach for children
Spicy pot chicken wings
ingredient
500g chicken wings, 100g potatoes, appropriate amount of salt, appropriate amount of sugar, appropriate amount of Pixian bean paste, appropriate amount of chili, appropriate amount of cooking wine, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of sesame seeds, appropriate amount of Sichuan pepper
Method:
1) Prepare the raw materials
2) Soak the chicken wings in water for half a day, soak the blood water, clean them, and make a few cuts on the chicken wings, take part of the green onion and ginger and chop them for later use
3) Put the chicken wings in a clean basin, sprinkle 1 small pinch of salt, sprinkle with minced green onion and ginger
4) Add a teaspoon of white wine and marinate for 1 hour
5) Dried chili peppers, green onions, ginger and garlic finely chopped and set aside
6) Take a frying pan, do not put a drop of oil in the pan, spread the chicken wings on the bottom of the pan with the front side down, put the fire on low heat and heat, with the heating process, the oil in the chicken skin continues to seep out, and the pan makes a stir-fried sound
7) When one side is cooked, turn over and fry
8) When the chicken wings are fully cooked, remove the wings and a lot of chicken fat will be left in the pan 9) Peel the potatoes and cut them into thin slices
10) Fry the potatoes over low heat with the remaining oil in the pan and scoop out the potatoes until they are cooked
11) Put the bean paste in a pot and stir-fry over low heat until the red oil is stir-fried
12) Add chopped green onions, ginger, garlic and dried chilies, and put an appropriate amount of Sichuan peppercorns according to personal taste
13) Add the chicken wings and stir-fry constantly, adding a little sugar
14) Then add the potato slices and stir-fry evenly, until the surface of the potatoes and wings is all covered with sauce and fully flavored, then turn off the heat, you can sprinkle sesame seeds, green onions and other garnishes to increase the flavor
Spicy pot (simple version)
ingredient
Spicy fragrant pot seasoning packet, duck wings, peeing beef balls, shrimp balls, fish plates, osmanthus sausages, luncheon meat, konjac, roasted bran, lotus root, shiitake mushrooms, enoki mushrooms, chrysanthemum, coriander, garlic, dried chilies
Method:
1. Wash and drain the duck wings, cut a few knives, and fry them in a pan for later use; Slice the luncheon meat and set aside
2. Wash the konjac and roasted bran and soak them in cold water for later use
3. Wash the lotus root, shiitake mushrooms and enoki mushrooms, drain the water, slice the lotus root and set aside, remove the shiitake mushrooms and cut them in half for later use, and remove the roots of enoki mushrooms for later use
4. Wash and drain the chrysanthemum and coriander, remove the roots and set aside
5. Keep the garlic intact, peel a few cloves and set aside, and a little dried chili
6. Pour oil into a pot, add dried chili peppers and garlic and stir-fry until fragrant, then pour in the seasoning packet and stir-fry
7. Put the meat and vegetables in the pot according to the difficulty of cooking, and stir-fry constantly
8. Once all ingredients are cooked through, sprinkle with coriander and serve
Seafood version of spicy fragrant pot
ingredient
800g of various vegetables, 50g of pork belly, 50g of shrimp, 50g of squid, 50g of sausage, 50g of crab fillet, appropriate amount of oil, appropriate amount of salt, appropriate amount of Pixian bean paste, appropriate amount of red pepper, appropriate amount of dried chili, appropriate amount of Sichuan pepper powder, appropriate amount of sesame seeds, appropriate amount of peanuts, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of sugar, appropriate amount of cumin, appropriate amount of coriander, appropriate amount of chili oil
Method:
1) Soak the fungus and yuba in water in advance, remove the root after cleaning the fungus, tear it into small pieces, and cut the yuba into small pieces
2) Clean all kinds of other vegetables, peel the skin, and then change the knife into lumps or flakes
3) Prepare all kinds of meat, then slice the pork belly, slice the green onion and ginger, shred and set aside, slice the sausage, and cut the crab fillet into sections
4) Prepare a variety of seasonings, chop red and dried chili peppers, and chop bean paste
5) Boil a pot of water, put a small spoon of salt in the water, blanch all kinds of vegetables in the pot respectively, control the water after removal, and blanch the shrimp and squid slices together
6) Put two spoons of oil in the pot (about the same as the usual stir-fry), after the oil is hot, stir-fry the chopped bean paste in the pot to bring out the red oil
7) Add red peppers and dried chili peppers (as many chili peppers as you like) and stir-fry with pork belly
8) Add green onions, ginger, garlic, onion and green pepper slices and stir-fry
9) Add the crab fillet, sausage, blanched squid roll and shrimp and stir-fry
10) Finally, add the blanched vegetables
11) Add 1/2 teaspoon salt, 1 teaspoon sugar, 1 teaspoon chili oil and a pinch of peppercorn powder to taste
12) Finally, sprinkle in the roasted peanuts and white sesame seeds
13) Sprinkle some cumin and coriander and serve
Health spicy fragrant pot
ingredient
300g shrimp, 100g pork belly, 100g lettuce, 100g lotus root, 100g enoki mushroom, 100g bean skin, 100g celery, appropriate amount of oil, appropriate amount of salt, 100g red dried chili pepper, appropriate amount of Sichuan pepper, appropriate amount of bay leaf, appropriate amount of cinnamon, appropriate amount of star anise, appropriate amount of fennel, 10g sugar, 5ml sesame oil, appropriate amount of shiitake mushroom
Method:
1) Prepare the materials
2) Sit in a pot with water, put in bay leaves, cinnamon, star anise, Sichuan pepper, fennel and boil over high heat for 5 minutes, then pour into the prepared small basin
3) Add oil to the pot, add the green onion, ginger and garlic and stir-fry until fragrant
4) Pour in the boiled ingredients and boil for 30 minutes
5) Pour the boiled sesame oil into a small basin
6) Make sesame fragrant red oil: start another pot, pour in cooking oil, stir-fry Pixian bean paste, chili sauce, and fry the red oil
7) Scoop two spoonfuls of fired sesame oil into the pot with a spoon and bring to a boil over high heat
8) The left is sesame red oil, and the right is sesame oil
9) Spicy fragrant pot production: sit in the pot with water, blanch the prepared vegetables after the water boils
10) Remove the blanched vegetables and set aside
11) Blanch the red pepper and Sichuan pepper, the blanched pepper is more spicy
12) Pour cooking oil into the pot, add the washed shrimp and fry it until golden brown
13) Remove the fried prawns and fry them again when the oil is hot again, so that the fried prawns are crispy and delicious
14) Fry the pork belly slices in oil until the color is golden brown
15) Leave a little base oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant
16) Pour in the blanched red pepper and Sichuan pepper and stir-fry over high heat
17) Pour in a spoonful of sesame red oil
18) Pour in the fried prawns, add a little refined salt and sugar
19) Pour in a spoonful of sesame oil and stir-fry evenly, then pick out the prawns
20) Pour in the blanched vegetables and stir-fry. 21) Pour in a spoonful of sesame red oil
22) Add refined salt and stir-fry
23) Add sugar to taste
24) Pour in two spoonfuls of sesame oil, stir-fry evenly, drip in sesame oil and then remove from the pan
Spicy chicken wings
ingredient
10 chicken wings, 1 potato, 15g of hot and sour diced radish, appropriate amount of white sesame seeds, appropriate amount of salt, appropriate amount of dried chili pepper, appropriate amount of Sichuan pepper, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of sugar, appropriate amount of liquor, appropriate amount of Pixian bean paste, appropriate amount of crushed peanuts
Method:
1) Wash the chicken wings and put three knives on the back to make them taste
2) Put a teaspoon of salt, minced green onion, minced ginger and 1 teaspoon of white wine in a bowl of chicken wings
3) Put the side of the chicken skin in the bottom of the pan without oil, and slowly fry the oil over low heat
4) Fry until golden brown and then turn over, and fry the back side to golden brown, at this time a lot of oil has oozed out of the pan
5) When the chicken wings are served, the oil baked in the pot does not need to be poured, just put them like sliced potato slices and stir-fry them until golden brown, a little burnt
6) Pour a little base oil into the pot, add Sichuan peppercorns, and cook slowly over low heat until fragrant
7) Add dried chili peppers, garlic slices, ginger slices, stir-fry, and then add Pixian bean paste
8) Pour in the fried chicken wings and stir-fry to taste
9) Pour in the sautéed potato chips and add sugar
10) Finally, add the hot and sour radish cubes and stir-fry, sprinkle white sesame seeds and chopped peanuts out of the pot
Spicy fragrant pot noodles
ingredient
200g noodles, appropriate amount of pork, appropriate amount of chili, appropriate amount of sesame seeds, appropriate amount of peanuts, appropriate amount of salt, appropriate amount of coriander, appropriate amount of sesame oil, appropriate amount of green onions
Method:
1) Cut the pepper into small pieces
2) Drain the seeds with a colander
3) Heat a frying pan, turn the heat to low, pour the oil, add the chili peppers, and stir-fry carefully
4) Stir-fry peanuts until fragrant
5) Stir-fry sesame seeds until fragrant
6) Cut the pork into cubes. 7) Heat the pot, pour the oil, add the green onions, and stir-fry
8) Add diced pork and stir-fry
9) Pour in the white glutinous rice wine and stir-fry
10) Pour in half of the cayenne pepper
11) Pour in half of the peanuts
12) Pour in the sesame seeds
13) Stir-fry
14) Add salt
15) Stir-fry until the rice wine evaporates
16) Bring water to a boil in a casserole and pour the fried diced meat into the casserole
17) Cover the lid, turn to medium heat and cook for about 30 minutes until the soup is rich in flavor. 18) Add the noodles
19) Cook the noodles until they are rotten
20) Turn off the heat and pour in the sesame oil
21) Add the parsley
22) Stir well and remove from the pan
23) Remove the outer skin of the remaining half of the peanuts and sprinkle them on the noodles, and sprinkle the chili peppers on the noodles
The precise method of the home version of the homemade spicy fragrant pot is super delicious!
Homemade spicy pot for home
Brief introduction
The family version of the spicy pot is a Sichuan-style dish with a variety of flavors and flavors, and is popular for its rich flavors and diverse ingredients. This dish is characterized by the use of plenty of spicy seasonings and a variety of side dishes, such as meat, seafood, vegetables, etc., which are quickly stir-fried at high temperatures to preserve the freshness of the ingredients and at the same time fully integrate the spicy flavors.
1. Ingredients:
Dishes: meatballs, shrimp, squid, beef rolls, potato chips, lotus root, shiitake mushrooms, enoki mushrooms, green vegetables, coriander, lettuce, etc.
Seasoning: hot pot base, bean paste, Sichuan pepper, dried chili, green onion, ginger, garlic
2. Practices and steps:
Prepare blanched vegetables and meats. First of all, wash all kinds of vegetables (such as cabbage, spinach, etc.) and put them in boiling water to blanch and remove them, and set them aside to drain the water. Then put the corn in hot water and cook until cooked through, then remove it. After that, change the pot of water, add the meatballs, squid, shrimp and beef rolls in turn, and remove each ingredient when it is cooked.
Make a spicy base. Add an appropriate amount of cooking oil to the wok, heat the oil, add an appropriate amount of dried chili pepper and Sichuan pepper to enhance the fragrance, and then add the chopped green onion, ginger and garlic to stir-fry the fragrance. Then, add a small piece of hot pot base and a spoonful of bean paste and stir-fry until red oil.
Sauté the main course. Pour the blanched vegetables and meat into the pan, add a spoonful of light soy sauce and a spoonful of oyster sauce to taste, and add half a spoonful of sugar to enhance the freshness and balance the taste. Stir-fry these ingredients quickly over high heat, making sure that each part is coated with a spicy base.
Add greens and season to taste. Add washed vegetables, such as cabbage choy or oily lettuce, and continue to stir-fry over high heat until the vegetables are tender. Once well stir-fried, sprinkle in the chopped coriander and stir-fry quickly once or twice.
Finish on a plate. Serve the stir-fried dish on a plate and sprinkle with an appropriate amount of sesame seeds to garnish with flavor and texture. At this point, a spicy stir-fry with a full range of flavors and flavors is complete, and you can enjoy this delicious dish with rich flavors and layers.
3. Nutritional value and edible efficacy:
Rich sources of protein: Beef, shrimp and squid are excellent sources of protein that help with muscle repair and growth.
Vitamins & Minerals: Vegetables such as greens and cabbage contain a lot of vitamins A, C and iron, which are essential for vision, the immune system and hemoglobin synthesis.
Dietary fiber: The dietary fiber in vegetables contributes to the health of the digestive system, can prevent constipation, and maintain intestinal health.
Healthy fats: Shrimp and squid contain Omega-3 fatty acids, which are very beneficial for heart health.
4. Precautions:
Spiciness: This dish uses a lot of chili peppers and peppercorns, which may not be suitable for people with excessive stomach acid or indigestion. Spicy foods can irritate the stomach lining and cause discomfort.
Use of hot pot base and bean paste: These seasonings may contain more sodium and monosodium glutamate, and should be used in moderation by people with high blood pressure or heart disease to avoid causing health problems.
Allergens: Shrimp and squid are common allergens that should be avoided by people with a history of seafood allergies.
Cooking time: The cooking time of various ingredients should be reasonably controlled to maintain the nutrition and taste of the ingredients and avoid the loss of nutrients caused by overcooking.
The home-cooked recipe of spicy fragrant pot
The home-cooked practice of spicy pot sauce usually includes the following steps:
- Prepare the ingredients. Choose ingredients according to personal preference, such as various meatballs, fish tofu, crab sticks, shrimp, lotus root slices, enoki mushrooms, carrots, lettuce, broccoli, etc., and wash them.
- Blanching treatment. Blanch meat and some vegetables until they are half-cooked, such as bean skin, shiitake mushrooms, broccoli, etc., and add some salt and cooking oil when blanching.
- Sauté the sauce. Add oil to the hot pan, add the green onions, ginger and garlic, add 2 tablespoons of our spicy fragrant pot sauce, and stir-fry until the red oil comes out.
- Add the ingredients. Add ingredients that are not easy to cook (such as chicken wings, shrimp, etc.), then add ingredients that are easy to cook (such as green vegetables, tofu skin, etc.), and stir-fry evenly.
- Flavouring. Add light soy sauce, dark soy sauce, oyster sauce, sugar and other seasonings as needed, as well as an appropriate amount of water to adjust the humidity.
-
Simmer. Cover and simmer for 5 to 8 minutes to allow the ingredients to fully absorb the flavor of the sauce.
Remove from the pan. Finally, add white sesame seeds and coriander, stir-fry evenly and then remove from the pan.
The method of spicy fragrant pot sauce is home-cookedThis method combines the traditional flavor of spicy fragrant pot with the convenience of home-cooked recipes, and can be adjusted according to personal taste.
This spicy fragrant pot recipe tastes good enough!
The spicy fragrant pot has a unique taste, which combines numb, spicy, fragrant, pure and fresh into one pot, which draws on the essence of hot pot and dry pot, which fascinates many customers.
The ingredients of the spicy fragrant pot are flexible, the eating method is novel, and you can freely match various raw materials, such as vegetables, meat, Haihe fresh, etc., with rich content, meat and vegetable matching, and select various ingredients according to personal preferences to integrate into a pot.
In terms of spiciness, it is further refined, spicy, spicy, slightly spicy, medium spicy, and heavy spicy, which varies from person to person, and is suitable for restaurant operation and operation. Therefore, it has been loved by more and more urbanites.
Spicy incense pot practical version
(With secret recipe for fragrant pot sauce and fragrant pot oil)
A. Meat:
Prawns, crabs, squid, eels, bullfrogs, luncheon meat, duck blood, duck intestines, pork belly, bacon, beef, hairy tripe, shutters, tripe, crispy sausages, meatballs, fish balls, tribute balls, etc., are freely matched according to the season, price, region and other factors.
B. Element:
Potatoes, lettuce, bamboo shoots, lotus roots, loofahs, cauliflower, shiitake mushrooms, king oyster mushrooms, enoki mushrooms, fungus, bean curd, konjac, bean curd, dried tofu, wide flour, rice cakes, gluten, etc., are freely matched according to the season, price, region and other factors.
Seasoning (based on 800 grams of selected ingredients):
150 grams of incense pot oil, 50 grams of secret spicy fragrant pot sauce, 10 grams of Sichuan pepper, 10 grams of dried bell pepper, 10 pieces of garlic, 10 grams of green onions, 10 grams of ginger, 10 grams of chicken powder, 5 grams of salt, 5 grams of sugar, 40 grams of broth, appropriate amount of crushed peanuts, sesame seeds, and coriander.
Directions:
1. Change all kinds of raw materials to the knife, after the initial processing, put them on the display cabinet or countertop for customers to choose.
Concentrate:
The knife is based on the principle of beauty and easy to taste, such as shrimp to cut off the shrimp gun and whiskers, open the back to remove the shrimp line, squid flower knife, eel slices, meat slices, potato strips, lotus root slices, mushroom slices, etc.
2. Boil the water in the pot, blanch the green peppercorns and dried bell peppers in the pot, remove and drain for later use.
3. Fry the various raw materials selected by the customer into the oil pot or boil them in a pot of boiling water according to their characteristics, and then remove the oil or drain the water for later use.
Concentrate:
According to the cooking requirements of the raw materials, choose oil, oil, and boiling water, such as shrimp to be fried and re-fried to make the skin crispy, bullfrog oil to make it tender, potatoes, lotus root to boil water for a slightly longer time than other crispy vegetables, etc.
4. Heat the net pot on the fire, put 20 grams of salad oil, put garlic, green onions, ginger slices and stir-fry, then put 70 grams of fragrant pot oil, add green and red peppercorns, dried bell peppers, fragrant pot sauce and fry until fragrant, and then fry the processed raw materials, add broth, add salt, chicken powder, sugar to taste, pour in the remaining 80 grams of fragrant pot oil, stir-fry evenly over high heat, put the pot into the container, sprinkle in crushed peanuts, sesame seeds, and put coriander to decorate.
Incense pot oil:
Put 10 kg of salad oil into the pot, when it is hot, add 3 kg of bean paste, 1 kg of pickled pepper sauce, 250 grams of coriander seeds, 250 grams of ginger, 500 grams of shallots, coriander stems, chili powder, spice powder (50 grams of star anise, dried siad, white cardamom, 20 grams of cinnamon, 30 grams of cumin ground into powder) 200 grams each, boil over low heat until fragrant, filter and extract oil.
Secret incense pot sauce:
1. 10 kg of rapeseed oil, 5 kg of salad oil, 3 kg of Pixian bean paste, 1 kg of pickled pepper sauce, 2 kg of glutinous chili pepper, 2 bottles of Lao Gan Ma spicy sauce, 4 bottles of Juancheng spicy sauce, 3 small boxes of thirteen spices, 200 grams of cumin powder, 50 grams of pepper, 150 grams of pepper powder, 5 bottles of spicy girl sauce.
2. Put the rapeseed oil and salad oil into the pot, boil until it is hot, add the remaining ingredients, fry over low heat until fragrant, and take it out.
Prompt:
This sauce is slightly spicy, if you need medium spicy, you can increase the number of dried chili peppers appropriately; If you need to be heavy and spicy, you can use pepper varieties with high spiciness, such as Fujian pepper king and millet spicy; Similarly, increasing the numbness can appropriately increase the number of green and red peppercorns for adjustment.