Spicy potted shrimp
peculiarity:
The materials are exquisite, and the spicy taste is strong.
Dishes offer:
Liang Zhiwei, a special third-class chef, national cooking technician, Sichuan culinary master, won the title of "Best Excellent Chef" in mianyang, Sichuan Province, has been a chef for 21 years, and is currently the executive chef of Luoji Yuxi Hotel in Urumqi and a member of the Xinjiang Uygur Autonomous Region Culinary Association.
raw material:
300 grams of chilled shrimp, 100 grams of cucumber strips, 100 grams of green shoot strips, 2 ham sausages, 20 grams of salad oil, 5 grams of shallot oil,
seasoning:
20 grams of Chaotian pepper, 10 grams of flower pepper, 10 grams of spice powder, 40 grams of bean paste, 10 grams of green onion, ginger and garlic slices, 100 grams of homemade spicy old oil sauce, 5 grams of salt, 5 grams of monosodium glutamate, 3 grams of pepper powder, 2 grams of sugar, 5 grams of chicken powder, 2 grams of miso sichuan roasted wax paste. 1,000 grams of fresh soup, 5 grams of cooked sesame seeds, 5 grams of coriander segments, and 1 gram of misogawa shincho hot pot oil.
Spice powder ratio:
Star anise 100 g, Sannai 50 g, cinnamon 60 g, cumin 60 g, grass fruit 50 g, fragrant leaf 20 g, white root 30 g, cloves 30 g ground into powder.
Homemade specialty spicy old oil sauce:
Cooked butter 1500 g, rapeseed oil 500 g, star anise powder 20 g, Yamana powder 15 g, cinnamon powder 15 g, cumin powder 15 g, grass fruit powder 15 g, sand kernel powder 15 g, white kou powder 45 g, galangal powder 10 g, tangerine peel powder 5 g, fragrant leaf powder 15 g, vanilla powder 8 g, bai zhi powder 5 g, maple powder 5 g, row grass powder 20 g, bean paste 500 g, chopped pepper paste 500 g, pepper powder 100 g, rock sugar 100 g, green onion ginger garlic 50 g each.
Preparation Method:
Heat the butter and rapeseed oil in a pan, simmer until the rock sugar is lathered, slowly add the bean paste, minced pepper sauce and stir-fry until fragrant, add the onion, ginger, garlic and all the spices to dry the water.
Technical key:
The watercress sauce must be slowly lowered or the pot will overflow, and the water must be boiled dry or the aroma will not come out. The latter can be boiled and the residue can be removed
(1) Cut the back of the chilled shrimp into the water.
(2) Heat salad oil in the pot, simmer the pepper segments, peppercorns, shallots, ginger and garlic slices, add watercress sauce, spice powder, homemade old oil sauce, add fresh soup, add salt, monosodium glutamate, pepper, sugar, chicken powder to taste and cook for about 5 minutes to make the soup taste good.
(3) Boil the cucumber strips, green bamboo shoot strips, ham sausage strips for 1 minute, fish out and put them in the basin, cook the chilled shrimp in the water for 3 minutes until the shrimp are in the flavor pot, and add the sesame oil of the Misakawa God Kitchen Hot Pot. Sprinkle with garlic foam, cooked sesame seeds, and asahi pepper segments. Heat the shallot oil to 70% of the heat, sprinkle on top and sprinkle the parsley segments.