Study on spicy pot sauce technology
Spicy pot is a kind of delicious food, which originated from Jinyun Mountain in Chongqing and came from the integration of Sichuan and Chongqing local spicy flavor. Spicy pot originated from Tujia flavor and is a common practice of the local common people. It is characterized by a mixture of hemp, spicy, fresh, fragrant, oil and so on.Although the spicy pot belongs to the spicy taste, it is popular with diners all over the country. The taste is very thick and varied. A variety of ingredients can be matched arbitrarily to meet the appetite of most people. The cooking time is short, and it can be served in 4-7 minutes. It is a kind of micro food favored by many young people.
Step 1 . 1. First, cut up the material B except shikonin, and soak it in 70 ℃ warm water for 20 minutes; Laver single bubble, green and red pepper bubble 10 minutes, stand by.
Step 2 . Put the net pot on the fire, add vegetable oil and butter, cook until cooked, cool to 70% heat, then add lard, chicken oil, heat, add 200g ginger slices, 300g green onions, fry until golden yellow, and remove.
Step 3 . 3. Deep fry the soaked seaweed well and remove it. Don't use it. Put in material a (Ciba pepper, Pixian bean paste,) and stir fry it over a low heat to make it fragrant (Ciba pepper turns white and curls up slightly). Put in material B, green pepper, red pepper and material C in turn. Fry the water over a low heat, pay attention to the heat, and don't fry too much.
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