For the production of hot pot, many fans and friends always have all kinds of confusion. For example, what is the proportion of spices, what is the yuan red watercress, how to boil the old oil... Here, we have excerpted the more representative questions about the production of hot pot in the recent message, and sorted them out for your reference.
1. When making hot pot base, how long does it take for the bean paste and the rice dumplings to add spices? When do I add tempeh, rock sugar and other auxiliary materials?
A: When frying the base or old oil, the time to lower the auxiliary material depends on the specific situation of the oil temperature. Some teachers have summarized some of the cutting schedules, but they may not be useful for novices, because the oil temperature is different, the amount of raw materials is also different, so it cannot be generalized.
Take rapeseed oil as an example, first increase the oil temperature to remove part of the moisture in the rapeseed oil, and then when the oil temperature is slightly reduced, add ginger and shallots, etc., stir-fry the incense and then beat the residue, and then reduce the oil temperature to about 40%, at this time, add the watercress sauce and the rice dumpling sea pepper.
This link must pay attention to the fact that the oil temperature cannot be too high, otherwise the watercress will be crispy under the pot, which will affect the aroma of the base, and the rice dumplings and watercress sauce should be fried until 50% dry before the spices can be added.
Tempeh and rock sugar should not be added too early, these two raw materials have the effect of freshening and flavoring, if the heating time is too long, the color of tempeh will deepen, rock sugar will be scorched and flavored, so it is recommended to add these two auxiliary materials before cooking.
Second, when boiling the substrate, what should be the oil temperature at each stage?
Answer: The mastery and control of oil temperature is the key to the success of the bottom material boiling. The oil temperature changes as follows: first put down the rapeseed oil, when the oil temperature rises to 30%, gently add the butter (Note: the two kinds of oil are easy to fry the pan when mixing); the oil temperature rises to about 70%, down to the ginger and shallots and other vegetable spices, and then reduce the oil temperature to 40%, down to the watercress sauce, rice dumpling sea pepper (at this time, some masters like to use the high heat to "bake" some of the water, and then reduce the firepower, but the change is not far from its origin, to not put the raw materials simmering as the principle), maintain 40% of the oil temperature, and then add ginger garlic rice, special accessories, spices, etc. It should be noted that if the spices have been soaked in wine or water beforehand, the oil temperature should rise to 50%. If the spices are not soaked, the oil temperature should be maintained at about 40%, until the final sauce is fried, the temperature should not exceed 50%.
In general, the oil temperature of the boiled hot pot base should be low and not high, and the low temperature can make the taste of the base mellow and thick. If the oil temperature is too high, the taste of the base may not taste much different when it first comes out of the pot, but after mixing two or three pots, the taste may not be as good as before.
Third, after boiling the bottom material, can the remaining slag continue to be used?
A: Yes. We can collect these slags and store them separately. The next time you fry the hot pot base, give the bottom flavor in the pot and add the residue to soak and fry. Note that the oil temperature should not exceed 100 ° C, because if the oil temperature is too high, the slag is easily fried and produce a bitter taste. In addition, if the residue after frying is not fried and does not lose much color, it can also be put into the soup to hang the soup to taste.
Fourth, how to judge the quality of hot pot old oil?
A: First of all, it should be noted that the old hot pot oil mentioned here is refined after frying, which is essentially different from the recycled oil. Secondly, the main oils used to boil old oil are butter, rapeseed oil, salad oil, soybean oil, etc., and the butter base is taken here as an example.
1. Look. Good quality old oil, bright red color, butter is granular. The color can reflect the degree of color of raw materials containing pigments such as rice chili peppers during the stir-frying process, and can also test whether the heat is suitable during frying. Whether the butter is granular or not reflects the amount of moisture in the grease. Generally speaking, if the moisture content in the oil is too much, the butter is prone to rancidity; and if the moisture is too little or even not, the oil is refined "dry", then the effect of the "aftertaste" of the old oil that is boiled out is not ideal. Therefore, the butter must solidify into granules, which is what we often call the "sand turning" state. And how much moisture should be retained? Personally, I think it is better to contain 3% moisture in butter.
2. Smell. Good old oil has no butter smell, and has a slight milk aroma, the taste is mellow but not single, and it is a hazy compound flavor that includes oil, spices, etc. If the old oil has a smell, it means that the bottom taste is insufficient, and the time for frying is not enough.
3. Taste. Generally speaking, the best old oil should first be ingested with spicy taste, then the spicy taste becomes lighter, the flavor in the mouth gradually increases, and the numbness follows, constantly stimulating the taste buds, and finally staying on the tip of the tongue.
Fifth, there is a flavor hot pot in the base, under the spices slightly fried after the immediate turn off the heat out of the pot, this method of water is too heavy? Can the fragrance of spices be released?
A: This practice should be an isolated case. According to the author's understanding, this may be a hot pot such as river fresh. Because the fishy taste of fish hot pot should not be too heavy, but to highlight its umami taste, so this kind of hot pot does not pay special attention to the play of spices, but uses spices to match the aroma of other vegetables and special condiments. Therefore, I personally recommend that if you treat the spices in this way, it is best to brew the spices with spirits first, and maybe the flavor enhancement effect will be better.