hi Guys! Yesterday, Lao Pepper sent an article about the recipe of the old hot pot base in Chongqing, and felt that the hot pot with only the base without old oil is not called the old hot pot, so the full set of methods of the old hot pot is summarized in this article and shared with everyone.
Recipe Table:
Step 1: Primary processing of raw materials
1. Prepare the spices according to the recipe, take 350 grams and break them into "two coarse" small particles (must not be beaten into powder), soak in 80 degrees of water temperature for 20 minutes and then drain the water;
2. Cut off the dried chili peppers, add boiling water and simmer for 30 minutes, drain the water, put into a blender and beat finely to make the sea pepper;
3. Soak the peppercorns in cool water for 15 minutes, remove and drain;
4. Cut the garlic and ginger into small pieces (in the form of small particles) for later use, and beat them into small particles with a blender;
5. Wash the roots of the coriander, wash and cut the green onion into sections, wash and cut the onion into pieces, drain the water;
Step 2: Boil the old oil of the hot pot
1. Oil refining: pour lettuce oil into the pot, heat the oil to 80% heat (about 240-250 degrees), turn off the heat, let it cool (this step is to refine the cooked vegetable oil to remove miscellaneous flavors and retain aromas, not to be omitted);
2. When the vegetable oil is left to cool to below 100 degrees, add butter, lard, the oil temperature is 120 degrees, the prepared coriander, green onions, onions into the pot to fry dry and turn yellow, fish out do not, and then put in comfrey fried dry, do not fry paste, take out do not, at this time the oil has become slightly red;
3. When the oil temperature rises to 50% heat (150 degrees), add ginger and minced garlic (pay attention to the splashing oil), slowly add a scoop and a scoop, stir continuously, fry until the ginger and garlic become somewhat yellow, at this time the oil temperature should be above 120 degrees;
4. Add the watercress again, slowly add a scoop from the side of the pot, stir-fry continuously on medium heat, wait for the water vapor to evaporate in large quantities, and fry the aroma;
5. Add the sea peppers (add them twice, when you put them in, you also need to slowly add them from the side of the pot), the first time put in the open medium heat and stir-fry, about ten minutes or so, the second time put in the remaining rice dumplings and continue to fry, pay attention to control the heat, after that the boiling process Oil temperature is controlled at about 110 degrees;
6, in the second time into the rice dumplings fried for ten minutes after putting in the spice crushed, followed by pouring in the white wine, medium-low heat non-stop stir-frying for about 20 minutes, and then put in the peppercorns to boil for about 20 minutes, until the peppercorns have been slightly crisp, at this time the oil in the pot has been dark red turn off the heat;
7. After turning off the heat, let stand for about 40-50 minutes, wait for no obvious heat, and filter out the grease with a dense leak, that is, become hot pot red oil;
8. Boil the hot pot red oil, take out a part of the refrigeration and preservation, and when you make the hot pot oil next time, mix it into the newly boiled oil 5 minutes before turning off the heat, and the proportion is about 1:10, and this step cannot be ignored every time it is made, so that the taste of the old hot pot red oil will become more and more fragrant and more pure.
That kind of "saliva oil", the production method of washing oil, refining oil, and adding flavor, the old pepper is not introduced, although it has local eating habits in Chongqing, but food hygiene is more important.
Chongqing butter old hot pot: spice recipe, base recipe, more than ten years of experience sharing (pure dry goods)
You can read it at this link (more on this below):
Old hot pot base raw material recipe:
1. Prepare the spices according to the recipe, take 200 grams and break them into "two coarse" small particles (do not beat into powder), soak in beer for 15 minutes and then drain;
2. Cut off the dried chili peppers, cook in boiling water for 40 minutes, drain the water, put them in a blender and beat them to make the sea peppers;
4. Soak the tempeh in cool water for 10 minutes and stir, drain;
5. Cut the garlic and ginger into small pieces (into small particles) for later use, and beat them into small particles with a blender;
6. Wash the roots of coriander, wash and cut the green onion, and set aside 250g slices of ginger;
Step 2: Stir-fry
2. When the vegetable oil is allowed to cool to below 100 degrees, add butter, heat the oil to 120 degrees, fry the prepared coriander, green onion and ginger slices into the pan and fry them to turn yellow, and fish out;
3. When the oil temperature rises to 50% heat (150 degrees), add ginger and minced garlic (pay attention to splashing oil) and slowly add, stir non-stop, fry until ginger and garlic become somewhat yellow;
4. Add the watercress again, slowly add from the side of the pot, stir-fry on medium and high heat, wait for the water vapor to evaporate in large quantities, and fry the aroma;
5. Under the rice dumpling sea pepper (added twice, when put in, you also need to slowly add from the side of the pot), the first time put in the open medium heat stir-fry, about ten minutes or so, the second time put in the remaining rice dumpling pepper continue to fry, pay attention to control the heat, after the frying process oil temperature control at about 110 degrees.
6, in the second time put in the rice dumpling sea pepper stir-fry for 10 minutes after adding rock sugar, then stir-fry for 10 minutes after adding peppercorns and tempeh, and then stir-fry for 10 minutes after adding chopped spices, followed by pouring in white wine, medium-low heat and constantly stir-fry for about 20 minutes, at this time the oil in the pot has been dark red turn off the heat.
7. After turning off the heat, let it sit for one hour, wait for no obvious heat, cover the lid and let the fried base material sit for at least 24 hours before use, fermentation for more than 48 hours is more effective.
Put in the soup pot: 350 grams of base ingredients, 5 pounds of hot pot oil, 2 pounds of bone broth, 100 grams of mash, 50 grams of chicken essence, 50 grams of monosodium glutamate, pour in and sprinkle in an appropriate amount of dried chili peppers, peppercorns, and shallots.
The old hot pot pays attention to seven points of oil and three points of water at the bottom of the pot, and if the taste is not heavy, it can also be increased or decreased as appropriate.
A little digression: The production method shared in this article is the formula that has been practically applied, but the recipe and the stir-frying process are two different things, Chongqing hot pot hundreds of flavors, tens of thousands of hot pot shops, the formula is less than thousands, but the stir-frying process may only be divided into a few genres, but the taste is ever-changing. Skill to home of the stir-fryer, through different raw materials and proportions of the collocation, can change out of many kinds of recipes is also a very normal thing, the author to share one or two useful formulas to more people who like hot pot, so that Chongqing hot pot better spread, the author thinks it is a wonderful thing!