Hotpot technology learning-You Are Foodie

By Spring
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Hotpot technology learning

Spicy hot pot makes many food addicted. Chongqing spicy hot pot is the most representative. Chongqing hotpot is popular all over the country. It is mainly spicy and has many flavors. The production process of Chongqing hotpot seasoning is quite exquisite. Today, the hotpot seasoning manufacturer will explain the formula and practice of authentic Chongqing spicy hotpot seasoning in detail, so that everyone can understand the production methods and tricks of Chongqing hotpot seasoning. The following is a detailed introduction to the authentic Chongqing spicy hot pot seasoning recipe, hoping to help you.

Main Ingredients

Auxiliary Ingredients

Fuel consumption Based on individual preference
Garlic powder Based on individual preference
Fragrant oil Based on individual preference
Crushed peanuts Based on individual preference
Vinegar Based on individual preference
Cilantro powder Based on individual preference
Sesame paste Based on individual preference

Seasonings

1. during the frying process of the hot pot bottom material, it is necessary to use a low fire, so that the raw material can be avoided from being fried, and the flavor and pigment inside the raw material can be fully exuded.2. in the process of frying, it is also necessary to use a hand spoon or spatula to keep turning, so as to heat the raw materials evenly and avoid sticking to the pot.3. Pixian bean paste added in the hot pot seasoning is mainly used to enhance the taste, while Ciba pepper is mainly used to enhance the color. However, both of them should be slowly fried to dry the water vapor, so that the taste and pigment can be fully dissolved in the oil.4. adding rock sugar to the hot pot bottom can "brighten" the soup. The purpose of adding fermented glutinous rice juice is to make the spicy flavor in bean paste and pepper and the fragrance in spices fully exude and dissolve into the oil. In addition, the addition of fermented glutinous rice juice can also play a role in reconciling various flavors and removing the bitter taste in some spices.5. there is a certain difference between the frying method of hot pot seasoning in large batch and that in small batch. For small batch frying, the spices should be powdered, and the dosage should be reduced. At the same time, the frying time of spices should be appropriately shortened.

Step 1 . Soak the spices in hot water for about half an hour; Pepper bubble up with hot water.

Step 2 . Take out the soaked spices and pepper and drain the water; Slice the ginger, smash the garlic, and cut the scallion into sections.

Step 3 . Prepare two frying pans, put the Douban sauce, green onions, ginger, fermented glutinous rice, half of Baijiu, garlic, broken rice and tooth vegetables, Douchi and rock sugar into one pot, and mix well.

Step 4 . Heat the other pot and boil the butter; Then add salad oil and heat it to 7-8%; Scoop the oil onto the mixed seasoning and stir it while sprinkling the oil to prevent the bean paste from coking; Until the oil drips out. Then put the pot with seasoning on the fire and boil it over medium heat for 10 minutes.

Step 5 . Stir fry the seasoning until it dries quickly, and then Zi Ba chili pepper; Stir fry over high heat until the oil boils, and then boil over low heat for 15 minutes.

Step 6 . Add the remaining Baijiu and continue to stir fry; Until the water of each raw material dries quickly, add the bubbling spices and continue to fry (remember to cut or stir the spices when doing it); Stir fry until all ingredients are dry

Step 7 . Add the pickled pepper and stir fry for 5-10 minutes; Add chili powder and stir well.

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