Slag-free base material: formulated butter 20 kg, rapeseed oil 50 kg, chicken oil 10kg, bean paste 10kg, lobster sauce 2.5 kg, crystal sugar 2.5 kg, Jiang Mo 15kg, high-alcohol liquor 3 kg, fermented glutinous rice juice 5 bottles, onion and garlic1. Chop). Star anise 1 kg. Zanthoxylum bungeanum (soaked in water) Chop 2 packets of millet spicy. 0.5 fennel, 0.2 chopped licorice, 0.2 cinnamon, 0.2 clove, 0.5 nutmeg, 0.5 cinnamon, 0.2 cardamom, 0.2 cumin, 0.2 long pepper and 0.5 angelica.
The specific preparation method of red soup is: first, put the wok on high fire, add butter to 80% heat, then add 1 kg of onion and 1 kg of coriander, remove the fishy smell, add 70% hot watercress, millet spicy and chicken oil, then add ginger, onion, garlic, lobster sauce and pepper, stir-fry until fragrant red, and add spices after drying. Stir-fried, boiled with mash and rock sugar. When the soup is thick and spicy, it can be used in hot pot. Liquor is used to cool down, so as not to fry the bottom material. After frying, it will be stuffy for one night, and the oil will be drained the next day. Boil the impurities in water and use broth. When preparing red soup, we should also pay attention to the following two points: First, the soup surface is mixed with oil, and it must be skimmed. The method is: dip the spoon back gently, let the floating foam stick to the spoon back, and then take it out to avoid skimming off the oil. Second, the road smells. If the salty taste is not enough, add salt appropriately; If the spicy taste is not strong, add some watercress, pepper and pepper; If it is too spicy or salty, you can add rock sugar or light soup. After supplementary seasoning, the taste of hot pot is more in line with the requirements of eating goods, and the flavor of authentic Chongqing hot pot is more prominent.
Clear soup: 1) Raw materials for hanging soup (take 30 pot bottoms as an example): 6 kg of chicken, 0/5 kg of pig bone, 0/5 kg of ox bone, 500 g of ginger, 500 g of onion, 50 g of angelica and 0/00 g of codonopsis pilosula. 1. Rinse the original soup with clear water, then put it in boiling water to "drain" and then wash it with clear water. 2. Cut the chicken into large pieces. Put salad oil in the pot, stir-fry onion, ginger, angelica and codonopsis pilosula. 3. Put the raw materials into the pot, mix in 80 kg of water, first boil with high fire, remove the floating foam, and hang out the fragrance with low fire. Cooking: 1. Clear soup: salt, monosodium glutamate, chicken essence, chicken powder, meat sauce treasure, pig essence, chicken essence, onion, jujube, medlar, fragrant sand and ginger slices.
2. red soup; Salt, monosodium glutamate, chicken essence, chicken powder, beef noodles, meat sauce, pork essence, fermented glutinous rice juice, chicken essence, onion, ginger slices and cardamom. Dry flavor series: 20 kg of butter, 30 kg of rapeseed oil, 0 kg of chicken oil 10 kg of bean paste 10 kg of lobster sauce, 2.5 kg of coarse pepper noodles 10 kg, Jiang Mo 15 kg of high-alcohol liquor 1 kg. Onion cut into 10 kg, garlic cut into pieces 10 kg, pickled pepper cut into pieces 10 kg, aniseed 1 kg, pepper 8 kg (fried and chopped with salad oil), fennel 0.5, licorice cut into pieces 0.2, cinnamon 0.2, clove 0.2 and nutmeg 0.2. 0.2 fragrant fruits, 0.2 galangal, 0.2 Amomum villosum, 0.2 aucklandia root, 0. 1 piece of fermented grains and 0.5 fragrant leaves (after all the spices are mashed, blanched with boiling water, fried with underwater salad oil and chopped). Practice: First put the wok on a high fire, add butter and chicken oil, cook until it is 80% hot, add ginger, onion and garlic, dry and take it out. Stir-fry and simmer. When the soup is thick and fragrant, it can be scooped into a bucket for later use. Liquor is used to cool down, so as not to blow the bottom. Use it as little as possible. Stir-fried, stuffy night, the same pot:
Clear soup: salt, monosodium glutamate, chicken essence, chicken powder, meat sauce treasure, pig essence, chicken essence, onion, jujube, medlar, fragrant sand and ginger slices.
2. red soup; Salt, monosodium glutamate, chicken essence, chicken powder, beef noodles, pepper noodles, meat sauce, pork essence, fermented glutinous rice juice, sesame oil, chicken essence, onion, ginger slices, cardamom and fried base material.
Traditional pot; Stir-fried recipe ingredients: butter 30 kg salad oil 20 kg Pixian watercress 10 kg liquor 500 g fermented grains 200 g Ziba sea pepper 15 kg ginger 1 kg garlic 1.5 kg black bean paste 150 g Yibin broken rice grass 60. 5438+0 kg 3 inch spice formula: white button 50g Amomum tsaoko 50g Sannai 30-50g clove 30-50g Amomum villosum 50g fragrant fruit 50g cumin 50g cinnamon 50g licorice 50g branch 5g straw row 50g old button 50g Gan Song 50g dried tangerine peel 50g citronella powder 50g-80g star anise leaf 50g Senecio scandens. Before frying 0 g, cut the spices into 2-inch-long knots and soak them in warm water for about 20 minutes, and the peppers will swell. Prepare 2 woks, and put 9 samples (25 g of douban, onion, ginger, white wine, garlic, broken rice, yam and lobster sauce rock sugar) in one wok and mix well. Add 30 kg butter to another wok, then add salad oil and heat it to 70-80%. Scoop the oil and mix well. In order to avoid coking of watercress, after the oil is completely soaked, put watercress on the fire and cook it for about 10 minute. Douban will fry peppers when it is quick-drying and moist. When the oil boils, stir fry over low heat. 15 minutes later, add about 250 grams of white wine and continue to stir-fry until the water content of each raw material is quick-drying, and add bubbles to obtain spices and continue to stir-fry.
As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick", so we must pay attention to the collocation of raw materials when making white soup, so as to ensure the delicious soup. It is characterized by milky white, positive taste and thick consistency. Old hen, three old ducks, two pig bones, 25 kg, and crucian carp, 4 kg (crucian carp must be wrapped in gauze when cooking soup). The raw material of soup hanging process is 1. Make all the nutrients in the raw materials suspicious, and the soup will be delicious. 3. Add ginger and onion cooking wine and pepper granules when hanging soup. 4. Mix with water at one time. If the water is boiled, just add boiling water and rush into the soup pot. It is forbidden to add cold water to the soup pot. 5. Foam regularly to ensure that the soup is milky white. Stewed soup with big fire is thick soup, while stewed soup with small fire is clear soup. Be sure to pay attention to the pot.
Clear soup; : salt, monosodium glutamate, chicken essence, chicken powder, tomato slices, cucumber slices, dried rice, shrimp skin, onion slices, jujube, medlar, cardamom and ginger slices. Red soup: It is generally recommended to use a 4:6 pot, that is, 4 minutes of clear soup and 6 minutes of oil. For the pot, raw materials: ginger 50g garlic 50g salt15g monosodium glutamate 50g chicken essence 50g pepper 5g yellow wine 75g white sugar15g fermented grains10g dried pepper 40g pepper 25g old oil 5kg fresh soup 3kg. Remember: adjust the taste first. Then put the masterbatch. Put the old oil and master batch again. For chili and dried chili-nourishing series: formulated butter 10 kg, rapeseed oil 50 kg, chicken oil 10 kg, bean paste 10 kg, rock sugar 2.5 kg, Jiang Mo 15 kg, high-alcohol liquor 3 kg, fermented glutinous rice juice 5 bottles. Pickled pepper 10 fragrant fruit 0.2, Alpinia officinarum 0.2, Amomum villosum 0.2, Radix Aucklandiae 0.2, fermented grains 0. 1, fragrant leaves 0.5 (all spices are ground into spice granules).
The specific method of making red soup is: first, put a wok on a big fire, add butter, add chicken oil and salad oil to 70% heat, add ginger, onion and garlic to stir fry until fragrant, and add bean paste on a small fire. Dry pickled pepper and spice particles and crush them. During frying, add mash and rock sugar to boil. When the soup is thick, spicy and sweet, it can be scooped into a bucket to suffocate. To prepare red soup, we should pay attention to the following two points: First, the floating foam on the noodle soup is mixed with oil and must be skimmed. The method is: dip the spoon back gently, let the floating foam stick to the spoon back, and then take it out to avoid skimming off the oil. Second, the road smells. If the salty taste is not enough, add salt appropriately; If the spicy taste is not strong, add some watercress, pepper and pepper; If it is too spicy or salty, you can add rock sugar or light soup. After supplementary seasoning, the taste of hot pot is more in line with the requirements of eating goods, and the flavor of authentic Chongqing hot pot is more prominent. Clear soup: 1) raw materials for hanging soup (take 30 pot bottoms as an example): 6 kg of chicken, 2 old ducks, 5 kg of beef bone1,500g of ginger, 50g of cinnamon, 20g of aniseed and 20g of fragrant leaves. 1. Rinse the original soup with clear water, then put it in boiling water to "drain" and then wash it with clear water. 2. Cut the chicken into large pieces. Put salad oil in the pot, stir-fry onion, ginger, angelica and codonopsis pilosula. 3. Put the raw materials into the pot, mix in 80 kg of water, first boil with high fire, remove the floating foam, and hang out the fragrance with low fire. Cooking: 1. Clear soup: salt, monosodium glutamate, chicken essence, chicken powder, meat sauce, pork essence, chicken essence, onion, jujube, medlar, fragrant sand, white buttons, dried rice, lily, lotus seeds and ginger slices. 2. red soup; Salt, monosodium glutamate, chicken essence, chicken powder, beef noodles, fragrant leaves, meat sauce, pork essence, fermented glutinous rice juice, chicken essence, onion, ginger slices, cardamom and base material. Pickled pepper bottom material; 20 kg of butter, 50 kg of rapeseed oil, 0/0 kg of chicken oil/kloc-,8 kg of bean paste, 2.5 kg of lobster sauce, 2.5 kg of rock sugar, 5 kg of Jiang Mo, 3 kg of high-alcohol liquor, 5 bottles of mash juice, 5 kg of chopped green onion, 3 kg of minced garlic and 20 kg of pickled pepper (boiled in water, kept overnight, chopped). 0.5 kg of star anise, 0.2 kg of pepper (soaked in water), 2 packets of millet spicy, 0.3 of fennel, 0.2 of licorice, 0.2 of cinnamon, 0.2 of clove, 0.5 of nutmeg, 0.5 of cinnamon, 0.2 of Amomum katsumadai, 0.2 of cumin, 0.2 of long pepper, 0.5 of angelica dahurica and 0.3 of kaempferia. Vanilla 0.2 (all spices are mashed) Prepare 2 woks, add butter to one wok and cook until it is 70% to 80% hot, then add 1 kg coriander and 2 kg onion to remove fishy smell. Add chicken oil and salad oil to another pot, add 70% heat, and then remove ginger, onion and garlic. Add bean paste and pickled pepper, dry, add butter and spices, and stir-fry until dry. Side dish pot: clear soup: salt, monosodium glutamate, chicken essence, chicken powder, onion, jujube, medlar, cardamom, ginger slices, crab feet, fish balls, tomato slices, cucumber slices and mushrooms. Red soup; Salt, monosodium glutamate, chicken essence, chicken powder, natural noodles, pepper noodles, dried pickled peppers, aniseed, garlic, onion segments, ginger slices and Amomum villosum. Old oil. Pepper. Ingredients: 6g star anise, 3g naphthalene, 2g cinnamon, 3g fennel, 6g Amomum tsaoko, 5g fragrant leaves, 3g cardamom, 3g Amomum villosum, 3g galangal, 3g angelica dahurica, 2g dried tangerine peel, 5g citronella, 2g celery seed, 6g Siraitia grosvenorii 1 dried ginger, 3g pepper, 3g white pepper, 8g angelica sinensis and 3g astragalus. 2 grams of Eucommia ulmoides Oliv. 2 grams of Polygonatum odoratum, 2 grams of Radix Aucklandiae and 3 grams of Rhizoma Dioscoreae. 2 grams of perilla and 2 grams of licorice. 2 grams and 50 kilograms of water: soak the above materials in white wine for 30 minutes, take them out and put them into gauze bags to make seasoning bags. 2. Preparation of soup marinade: 2 bones of old hen, 2,500g bones of lamb, 3,000g duck rack, 2 pairs of angelica sinensis, 15g angelica dahurica, 3g kaempferia rhizome, 5g production method: heat the wok, drain the oil, stir-fry the angelica dahurica, angelica dahurica and kaempferia rhizome slightly, then stir-fry the chicken pieces together, and take the wok when the water dries. Skim the floating foam, simmer for about 6 hours, and remove the slag to get white soup. 3. Mixed soup: Raw materials: 3000g white soup, 20g ginger slices, 75g scallion, 400g garlic cloves, 8g codonopsis pilosula, 4g jujube, 2g longan, 20g refined salt, 5g monosodium glutamate, 5g chicken essence, 3g pepper, 3g ginger powder, 5g butter, 5g sheep oil and chicken oil 10g. Method: Take 3000 grams of boiled white soup, put it into a hot pot basin, add the above ingredients, boil for 5 minutes, and rinse with flavor dishes. Secret Report: The formula of Little Sheep hot pot bottom material: 2 tsaoko, 2 jujubes, 2 longan, 4 nutmeg, 4 ginger slices, 5 angelica, a handful of codonopsis pilosula and onion slices, and 2 spicy incense pots with dried Chili granules.
Fried basic ingredients: dried Chili Festival 2000 g Pixian watercress 400 g ginger 200 g garlic 500 g pepper 400 g star anise 60 g fennel 20 g cinnamon 30 g Amomum tsaoko 20 g fragrant leaves 10 g clove 5 g long pepper 10 g lard 500 g vegetable oil 5500 g production method. Pixian watercress chopped (or chopped); Ginger is broken; Pulverizing Illicium verum and Cinnamomum cassia; Grass is decisive; When the vegetable oil is cooked, let it cool. 2 Put a large wok on fire, add cooked vegetable oil and lard to heat it, add ginger and garlic to saute until fragrant, add Zanthoxylum and Pixian bean paste, turn to low heat and stir fry with a spatula for about 1.5 hours until the steam is almost dry, then add star anise, fennel, cinnamon, tsaoko and fennel. Note: Bazin pepper is mainly used as the base material of 1 to enhance the spicy taste and color, and the amount of Pixian watercress should be less than 20% of dry pepper; If there are too many watercress in Pixian county, it is easy to stick to the pot and burn when frying, which makes the color of oil and soup darker and bitter. Adding melted lard can increase the flavor of fat, but the dosage should not be too much. When frying the bottom material, you must use a small fire and the fire surface should be wide, and the oil temperature should be kept at about 30% heat. If the oil temperature is too high due to excessive firepower, the pot can be fried from the fire, and then fried on the fire after the oil temperature is lowered. When cooking, you must constantly shovel the bottom of the pot with a spatula to avoid the material sticking to the pot. After the spices are put into the pot, they will be fried. Zanthoxylum bungeanum contains a lot of volatile oil components, because its hemp taste and fragrance are easy to volatilize after heating, so Zanthoxylum bungeanum should be put into the oil pan at last, and it is not advisable to fry for a long time, and stir well is the degree. The purpose of covering fire and stewing is to use the waste heat of the bottom material to dissolve part of the fragrance of spices and part of the hemp fragrance of pepper into the oil. 7 The color of the substrate is reddish brown. If the color is too dark (black and red), it may be caused by excessive firepower or uneven shovel movement, and its taste is slightly bitter; Too light color (yellow-red) means that the frying time is not enough (the red pigment of pepper is not completely dissolved in oil), and the taste is dry but not fragrant. It is best to use the fried base material after 1 ~ 2 days, and its color, spicy and fragrant are fully dissolved. Boil the stock. Put pig bonzi bone, ox bonzi bone (completely broken), old hen and old duck into a stainless steel barrel, add clear water, add ginger slices and onion knots, pour cooking wine, boil it with strong fire, skim off the floating foam, turn to low heat and cover it to keep it slightly boiling about 1 hour, and get the soup stock. Note: When boiling soup, you need to use a small fire, so that the soup is clear and not turbid, and the bottom of the red soup hot pot made of it will not be too thick and sour. Prepare the bottom of the pot. Make the base material and refined butter into a mixture according to the ratio of 4: 1, then put 60% of the mixture and 40% of the broth into a stainless steel barrel, add the chopped pepper, cover and cook for about 1 ~ 2 hours, add the refined salt, monosodium glutamate, chicken essence, crystal sugar and fermented glutinous rice juice, remove the residue with a fine colander and scoop it into a hot pot. You can burn the raw materials when you order the table. After the mixture and broth are boiled for a long time, butter and vegetable oil are fully blended to produce a compound flavor with spices, and the spicy taste of pepper and the hemp taste of pepper in the basic base material can also be fully dissolved into the soup. Rock sugar and mash can also be added directly to the bottom of the pot before serving. You can also add a little chicken oil to the mixture to make it more fragrant. Attachment: ① extraction method of butter: most red soup hot pots are more or less added with butter, which can increase the flavor. The quality of butter has a great influence on the taste of hot pot. Therefore, refining butter is very important. Select fresh butter without peculiar smell, clean it, cut it into small pieces, put it in a clean pot, add appropriate amount of water, add garlic and ginger slices (crushed into powder), pour cooking wine, simmer with strong fire until the water is dry and the fragrance overflows, then turn to low heat, continue to cook until the oil is exhausted, and beat off the residue to get the butter. If you choose the butter made in the market, you can first melt the butter in a boiling water pot, then pour the cooking wine, simmer for a while, remove the odor and filter out the impurities, then put the surface grease in another pot, add ginger and garlic, simmer until the water is dry, and pick out the ginger and garlic to get clean butter. Note: You should master the cooking temperature of butter refining. Butter loses its fragrance when it ages. If the butter is too tender, it will have a strong butter flavor and produce a lot of foam at the bottom of the hot pot. In addition, before preparing the bottom of the pot, refined butter should not be mixed with the bottom material, and should be stored separately. This is because the melting points of butter and vegetable oil are different (at room temperature, butter is solid and vegetable oil is liquid), and the butter after cooling and solidification is not conducive to the full integration of spices and oils. 2 method of adding red soup to the bottom of the pot When the hot pot is scalded for a while, the oil and soup in the hot pot basin will gradually decrease, so add soup to the hot pot basin. Our common method of adding soup is to add boiled milk soup (cooked with bonzi bone, etc.). ) to the pot, and in the hot pot of slag-free red soup, we put our own red soup into the pot. Because with the gradual reduction of oil and soup in the pot, its fragrance, spicy taste and hemp taste gradually fade away. At this time, if you add tasteless fresh soup to the pot, the taste will become weak, while adding specially boiled red soup to the hot pot basin can supplement the lost oil and soup, so that the flavor of the hot pot is always consistent.