Bottoming recipe
Pixian watercress 150 grams, pickled pepper un 70 grams, dried pepper knot 50 grams, garlic cloves 30 grams, dried peppercorns 15 grams, bubble ginger slices 15 grams, ginger slices 15 grams, green onion knots 10 grams, onion chunks 15 grams, tempeh 10 grams, rock sugar 15 grams, white cardamom 5 grams, cooked vegetable oil 200 grams, pork oil 300 grams, flavor overflow spoon hot pot flavoring paste (a treasure is available) 10 grams. Spice ratio (star anise 3 g, grass fruit 5 g, cinnamon 4 g, sand kernel 3 g, fragrant leaf 2 g).
1, Pixian watercress to hide a little thin, take 30 grams of dried pepper knots into a pot of boiling water and cook for 15 minutes, fish out with rinse, drain the water and chop into mushrooms, that is, into rice dumplings. Put the rest of the dried chili peppers and peppercorns into a pot, add a little cooking oil, sauté over low heat and crush the rock sugar. All spices are processed into powder, that is, into spice powder.
2, the pot is hot, add cooked vegetable oil, lard oil to heat, put white cardamom fried crisp, under the ginger slices, onion pieces, green onion knots, garlic cloves, fried until the garlic is yellow, put Pixian watercress, rice dumplings, flavor overflow spoon hot pot flavoring paste, tempeh, rock sugar, spice powder, stir-fry until the watercress moisture is quickly dry, add dried peppers and peppercorns, stir-fry until the watercress is crispy, the base is made.
Hot pot oil recipe
Dried pepper festival 3000 grams, dried peppercorns 1000 grams, Pixian watercress 2000 grams, green onion 1000 grams,
150 grams of garlic, 150 grams of ginger slices, 200 grams of star anise, 100 grams of cinnamon, 150 grams of mountain nai, 50 grams of grass fruits, 30 grams of sand kernels, 25 grams of white cardamom, 15 grams of nutmeg, 10 grams of white root, 5 grams of cloves, 15 grams of spirit grass, 20 grams of cumin, 30 grams of fragrant leaves, 10 grams of row grass, 50 grams of rock sugar, 100 grams of rice wine juice, 5 kg of butter oil, 20 kg of lard oil, 25 kg of cooked vegetable oil, 100 grams of flavor spilled spoon (sold by a treasure). (Scale down).
1. Work before cooking: Process the dried chili peppers into rice chili peppers. Place the dried peppercorns in a pan and roast over low heat until crispy. Rock sugar is knocked into the size of soybeans, cinnamon and star anise are broken into small pieces, grass fruits, sand kernels, white cardamom, nutmeg are broken, fragrant leaves, white root, spirit grass, row grass are chopped. Wash all spices separately with clean water to control the water.
2, hot pot oil production: butter burned to 70% heat, add pork oil and cooked vegetable oil to 30% heat, add ginger slices, green onion, garlic fried incense, under the rice sticks, Pixian watercress, peppercorns, rock sugar, open a low heat to fry until the aroma is overflowing, water quickly drying, pepper slightly white, put in grass fruit, white cardamom, sand kernels, star anise, nutmeg, cinnamon, cloves, shanna, bai zhi, cumin, spirit grass, fragrant leaves, row of grass, stir-fry until the watercress is crisp, cook rice wine, low heat fry until the rice wine moisture completely evaporates when the heat is turned off, after cooling, cover, Add the flavor spill spoon and stir well, and filter out the residue after 12 hours to obtain hot pot oil.
Pork bone soup
Pork stick bone 15 kg, old hen duck 2000 g, old hen 1500 g, pork belly 1000 g, pork knuckle 2000 g, ginger 300 g, cooking wine 500 g, green onion 500 g, white pepper 3 g.
1, the chicken, duck, pork knuckle, pork belly wash ten clean, the pig stick bone knocked to wash dry, the pig stick bone, fat duck, old hen, pork belly, pig elbow into the boiling water pot to brew a water, take out with water to wash the dry boil, green onion knot, ginger beat.
2, the pork stick bone, the old hen, the old hen, the pork knuckle, the ginger, the pork belly, the white pepper, the green onion, the cooking wine into the soup bucket, add water to the high heat, skim off the foam, use low heat to boil until the soup is milky white, the fresh flavor is strong.
Ingredients:
1500 grams of duck, 500 grams of beer, 300 grams of konjac, 50 grams of celery segments, 50 grams of garlic seedlings, 50 grams of garlic, 25 grams of green onion, 15 grams of ginger slices, 3 grams of flower tea leaves, 10 grams of sesame paste, 15 grams of rice wine juice, 3 grams of pepper powder, 5 grams of refined salt, 30 grams of cooking wine, 1 gram of monosodium glutamate, 3 grams of chicken essence, 5 grams of coriander segments, all the base materials, 1000 grams of cooked vegetable oil (consumption 150 grams), 500 grams of hot pot oil, 1000 grams of pork bone soup, 3 grams of flavor overflow spoon ethyl flavor enhancer (sold in a treasure).
make
Chop the duck into 2 cm cubes, add an appropriate amount, salt, cooking wine, green onion, ginger slices and mix well, and taste for 5 minutes. Konjac was changed to a 4 cm square piece with a thickness of about 0.4 cm. The flower tea leaves are wrapped in gauze, boiled in a pot of water, and fished out in a water of konjac and soaked in clean water.
Heat an iron pan and add cooked vegetable oil, burn to 60% oil temperature, and fry the duck pieces until they are tightly skinned.
Boil dry water in the pot, add hot pot oil, burn to 40% oil temperature, add duck nuggets, sauté until there is no water in the spitting oil, put ginger slices, garlic, base, onion segments, sesame paste, fry until colored and flavored, beer poured into the pot to add fresh soup, mix rice wine juice, pepper, fine salt, flavor overflow spoon ethyl flavor enhancer into the pot, boil on medium heat, skim off the foam, heat low until the duck pieces are just ripe, add konjac, cook slightly, add MSG and chicken essence to taste, add garlic seedlings, celery segments, coriander segments.
Finally, let's talk about food additives
As long as it is to do catering, basically have to use food additives, 1 is to season, make your food more delicious, in fact, our usual people's condiments are also food additives, such as monosodium glutamate, taste very fresh soy sauce, etc. are additives, 2 is also to save costs, some spices in the second use of the effect will be greatly reduced, so this time need additives, easy to use and save money.
Thank you for your support, welcome to forward and comment, if you have any questions can also comment on the small editor, small editor will reply to everyone in time