麻辣火锅超级配方大揭密麻辣烫制作方法Super spicy spicy formula revealed Hot pot production method.docx
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麻辣火锅超级配方大揭密麻辣烫制作方法Super spicy spicy formula revealed Hot pot production method.docx
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麻辣火锅超级配方大揭密麻辣烫制作方法SuperspicyspicyformularevealedHotpotproductionmethod
麻辣火锅超级配方大揭密麻辣烫制作方法(SuperspicyspicyformularevealedHotpotproductionmethod)
SuperspicyspicyformularevealedHotpotproductionmethod
Fryingthebasematerial
Rawmaterials:
2000gramsofdriedchiliFestivalPixianbean400grams200gramsofgingeralonegarlic500gramspepper400grams60gramsofanise20grams50gramsofsmallHuiNaithreecinnamon30grams20gramsoffruit10gramsgeraniolclove5grams10gramsoflardpiperlongumine500grams5500gramsofvegetableoil"
Method:
the
1.Dryredpepperintotheboilingpotboilforashortofwater,removeanddrainintotheblender,velvettwist(orDUIWoDaochengsauce),madefromCibapepper;Pixianbeanminced(ortwistedantler);staranise,cinnamonandgingerbrokenbeat;broken;caoguobrokenbeat;oilrefiningcookedlettuceafterthecool.
2.Alargewokonthefire,cookedvegetableoilandlardintotheheat,putginger,sautealonegarlic,pepperandglutinousricecakeinPixianbeansauce,stirfryspatulatoturnasmallexergyofabout1.5hourstowaterwillbedry,andthenthenextintothethreestaranise,fennel,cinnamon,Nai,caoguo,geraniol,clove,piperlongumine,stirfryforabouthalfanhour,untilfragrantandSechengreddishbrown,intothepepperstirfry,awayfromthefiresimmer,afternaturalcoolingisnonslagredsoupbasedHotpotbottommaterial.The
Note:
the
1.ThefoundationmaterialmainlybyCibapepperstomentionhotcolor,Pixianwatercressdosageshouldbesmall,withnomorethan20%ofchilliisappropriate;ifthePixianbeantoomuch,iseasytostickpanandstirfryingoilandcokeburnt,makesoupdarkblackandbittertaste.The
2.Addlardcanincreasefatflavor,buttheamountisnottoomuch.The
3.Frybottommaterialmustusesmallfireandfiresurfacetowidetemperatureshouldbemaintainedat30%orsohot.Ifthefireistoohigh,theoiltemperatureistoohigh,thenthepotwillbefiredfromthefireuntiltheoiltemperatureislowered,thenreignition.The
4.Frymustkeepmovingwithaspatulashovelpot,toavoidmaterialstick.Spicesareservedasaspiceafterfrying.The
5.AlargenumberofChinesepricklyashcontainingvolatileoilcomponents,becauseofitshemptasteandflavorofheatevaporateeasily,sopeppershouldbefinallydownintothepan,andstirfryfornotalongtime,for.
6.Fromthefiretosimmerforwasteheatutilizationofbottommaterialwillbepartofthehempfragranceintooilflavorandspicesinpepper.
7.Basematerialisthebestcolortoredbrown.Ifthecoloristoodeep(darkred)islikelytostickcokeburntduetoexcessivefirepowerorshovelmovingnotuniform,itstasteslightlybitter;colorlight(yellowred)isfryingtime(notpepperredpigmentisnotfullydissolvedinoil),itstasteisnotdrysweet.
8.Goodfriedbasematerialisplaced1to2daysaftertheuseofthebest,itscolor,spicyfragranceandfullydissolveout.The
Boilthesoup
Stickpigbone,bovinebonestick(bothQiaopo),oldhen,oldduckintothestainlesssteelbarrel,mixedwithwater,theginger,onionFestival,pourwine,usethefireboiloffnetfloatingfoam,turnasmallfiresimmerwithboilforabout1hours,thesoup.The
Note:
boiledsoup,asmallfireboiloutofthesoup,soclear,notcloudy,intothepotofsoupredHotpotwithit,notonlytotoothickandburnt.The
Thebottomofthemodulation
Thebasematerialandrefiningbutterattheratioof4:
1intothemixture,thenthemixtureof60%and40%ofthestockinastainlesssteelbarrel,intothebrokenbeatofpepper,simmerinwithabout1to2hours,transferredtosalt,MSG,chicken,sugar,fermentedglutinousricejuice,withafineacalltotheslag,scoopintotheHotpotbowl,aHotpotpot.Ignitioncanbeeatenhotrawmaterials.The
Afteralongtimethebrothmixtureandboiled,butterandvegetableoilandproducethefullintegrationofcompoundandspices,pepper,pepperspicybasematerialhempfragrancecanbefullyintegratedintothesoup.Sugarandfermentedglutinousricejuicecanalsobeaddeddirectlyinthepotbottominthetable.Asmallamountofchickenoilcanbeaddedinthemixturetomakethetastemorefragrant.The
Attachment:
methodofrefiningthebutter
Mostredsoupsareservedmoreorlesswithbutter,whichactsasanaddedfragrance.
Thequalityofbutterhasagreatinfluenceonthetasteofchafingdish.Therefore,refiningbutterisveryimportant.The
Withnosmelloffreshbutter,washedandcutintosmallpieces,putintothenetpot,addingappropriateamountofwater,putgarlicandginger(brokenbeat),pourwine,turnasmallfiretoboilwaterandfiredryfragrant,continuetoboilalltheoil,tothedregs,cattleoil.Ifagoodselectionofbutteronthemarket,canputthebutterinameltingboilingpot,pourwine,fireboilforamoment,removetheodor,andfilterimpurities,thenthesurfacegrease,intoanotherpot,addgingerandgarlic,thefireboiltodry,pickgingerandgarlicthatis,cleanbutter.
Attention:
besuretorefinethebutter.Thebutterisoldandthereisnofragrance.Thebutteristootender,thebutteristoostrong,anditmakesalotoffoamatthebottomofthechafingdish.Inaddition,thebottomofthepotinthemodulationbefore,notwithgoodmixingbutterbasedbottommaterialmixedtogether,shouldbestoredseparately,thisisbecausethedifferentmeltingbutterandvegetableoil(butterissolidatroomtemperature,andvegetableoilisliquid),blending,coolingandsolidifyingthebutterflavorandfragranceoilsisnotconducivetothefullintegration.
Themethodofaddingredsouppot
WhentheHotpotShabutoafteraperiodoftime,Hotpotinthebasinoilandthesoupwillbegraduallyreduced,thenneedtoaddthesouptoHotpotpot.Ourcommonmethodistoaddthesoupboilgoodsoupmixedwiththepot(withastickbonesbrewed)withoutslagredsoup,weusetheHotpot,addtheirownbrewedredsouptothepot.Becausewiththeoilandsouppotgraduallyreduced,itsflavor,spicyandnumbtasteslowlyfades.Ifthepottoaddtastelesssoup,itwilltastemorelight,andaddspecialbrewedredsouptoHotpotbowl,cancomplementthelossofoilandsoup,let'skeepconsistentHotpotflavor.The
Willbemadeofthemixtureandstockaccordingtotheproportionof4:
6,liketheboilingpot,anotherpotboiledintoredsoup,thatistoaddredsoup(ofcoursealsofilteredslag).
Boilthesoup
PigboneJin,washsmashed;aduck,washed,gutted.Putintothepot,addcoldwatertothesubmerged(alladdcoldwater,donotaddcoldwaterhalfway).
(a)forredsoupwithaddingscallion,ginger,garlic(PaiSong),asmallfirestewboil2-3hours,oil,taste,clearsoup,Lektotheslag.InSichuanHotpot(ChongqingHotpot)inHotpotbottommaterial,addboilingsoup,addsalt,chicken,boiledboiltorinsethedishesofbottommaterial.
(two)foraddingbrothwithonions,ginger,garlic,simmerstew,soupintoamilkywhite,mellowanddelicious,Lektoslag,addsaltandchickenessence,namely.
Two.Preparethedishes:
Washthevegetablesandremovetherootsandskins.Themeatshouldbeslicedandsliced.Theslicedmeat,hamandsausagearecut.
Three.Preparethedish
Generalpreparationofsesameoil,mashedgarlic,soysauce,vinegarandotherKawasaki,dependingontheirrespectivetastecalls.
Four.Soupboil,peoplesitaround,youcaneat,usuallyinthefirststrokeafterthesu.
Chaffydishbaseformulaanditsfryingmethod
Asmallpot,friedformula
Ingredients:
3poundsofbuttersaladoil2kg1kgPixianwatercressliquor50grams20gramsofglutinousricecake,hotpepper1,5kgofgingergarlic11twotwo1.5two15gramsofYibinpepperfermentedblackbeanfood15gramsofsugar1brokenteethtwo.2two1twogreenpepper3inchsegment
Spiceformula:
whitebuckle5grams5gramsthreegramsof3-5,caoguoclove3-5gramsAmomum5gramsfragrantfruit5grams5gramscumincinnamon5grams5gramsoflicorice5grams5gramsofbranchesrowgrass5grams5gramsofLaokouGansongwickerdial5grams5gramsofdriedtangerinepeel5-8gramsLemongrassanise5grams5gramsgeraniolTrinidad5gramscumin8grams5gramsofvanilla
Beforefrying,cutthespiceinto2inchlongsection,soakitwithwarmwaterforabout20minutes,andthensoakupthepepper
Prepare2wok,puta(bean,oniongingergarlic25gramsofglutinousriceliquorbrokentoothdish9kindoffermentedblackbeansugar)andmixwell.
Add3poundsofbuttertotheotherpot.Thenaddthesaladoilandheatuntil7-8,
Useaspoontoscoopoilanduniformbeanabove,withoilstirringtoavoidcoking.Topouroilbeanend.Thenthebeanonthefirewiththefireboilforabout10minutes,quickdryingmoisturenourishingbeancakethepepper,stirfryingoilwhentheswitchtofireboil,switchtoasmallfire15minutesaftertheboil,addwhitewine25grams,continuetostirfry,untiltherawmaterialmoisturequickdryingandbubbleuptostirfryuntilallspices,rawmaterialsand9dryupnowadaysglobalpepper,stirfryfor5-10minutes.
Thesoup
Asthesayinggoes,"nochickenisnotfresh,noducknot,noboneisnotstrongsoinsuspensionsystemmustpayattentionto.Inordertoensurerawmaterialscollocation,delicioussoup.
Itscharacteristicis:
thecolorismilkywhite,theflavorisright,theconsistencyisthicker
Henanoldduckpighead15pounds(4kgofcarpfishsoupmustbewrappedwithgauze)
Hangingsoupprocess
Divinginthewatertoboilforashorttimethroughthe1rawmaterials
2,coldwatersoak1hoursofrawmaterials,sothattheinternalnutrientsofeachrawmaterialsuspectedsoli
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