Whether the hot pot is delicious or not, many people say it is the base
In fact, whether it is delicious or not is first of all seasoning, if the seasoning is not good, even the best base can not play out.
That is to say, the taste of the soup base determines the level of the bottom of the pot.
More and more users are starting to make seasoning powders because they are more flavorful, thicker, have a better meat feel, and have a better aftertaste.
Because of the use of old oil in traditional hot pots, most of them use chicken essence MSG products, or add some umami treasure or chicken powder.
But there are more and more brands that use disposable pan bottoms, so seasoning after leaving the old oil is imperative.
Share a common hot pot seasoning powder recipe:
3% beef powder 40% chicken powder 2% whole egg powder, 10% chicken powder MONOSG 40% i+g2.2% yeast 1% sugar 3%
Then dissect the idea of seasoning
We need to dissect it at the level of boiling broth, and what we need is a meaty feeling
For example, beef, chicken, pork, this is the raw material we need to boil the broth,
Therefore, the use of meat-derived raw materials is the source of the thickness and meatiness of the soup base
And umami, has long been not ordinary MSG can do, we need to compound, need to use better umami to present our preference for fresh, such as the use of super MSG, 3 times fresh, 4 times fresh and so on.
In fact, this simple idea structure has already made the seasoning powder have a soul.
This is a very typical flavoring powder recipe.
Flavor:
MSG 40% i+g2.2% Yeast 1% Sugar 3% This makes up the basic architecture of umami
More fresh, we will do umami taste improvement on this basis, reduce or directly use 4 times fresh.
This solidifies the umami base, and all that's left is the flesh.
sensual:
The meaty texture of chicken is more liked, so the chicken powder content has never been lower than 40%
There is 20% left
This is where the biggest difference in the quality of seasoning powders is
The addition of beef powder, the addition of whole egg powder, the addition of different flavors of compound chicken powder, and even the addition of various head flavors can make the seasoning powder more different.
The key is to understand the logic of the soup base is fresh and sweet and thick, which is the soul