The bottom material of hot pot is filled a prescription and made
Fill a prescription and make the step with bottom material of hot pot
The prescription of the bottom material searing hot-pot of hot pot and step of making
Searing hot-pot prescription and make step ( This seems more detailed)
2007-08-18 15:47
Butter 250 grams of vegetable oil and 100 grams
The Pi County beans are done 150 grams of fermented soya beans in Yongchuan and 50 grams
Crystal sugar 10 grams of Chinese prickly ash and 5 grams
Pepper 2 grams are done 30 grams of hot peppers
Distiller grains juice 20 grams continue 20 grams of wine
Jiang Mi 10 grams of refined salt and 100 grams
Amomum 10 grams of cassia barks and 10 grams
Arrange grasses 10 grams of white funguses and 10 grams
The hot pepper 250 grams of fresh soup and 1500 grams
Make the procedure:
1,Make brine. The frying pan is put on the very hot oven, put vegetable oil and cook after sixty percent are well done, go to beans one of Pi County (first one is thin) Crisp, put rice of ginger, Chinese prickly ash and fry fragrantly, lay the fresh soup immediately rapidly. Put, pound fine and soft fermented soya bean, grind detailed crystal sugar, butter, distiller grains juice, cooking wine, refined salt, pepper powder, do hot pepper, amomum condiments and then. Hit and defoam to get the brine after enduring and opening.
2,Make main material. The dish will be cleaned, rabbit’s waist, yellow eel, duck’s intestines will cut a square 2 centimetres long and wide to work; Maos of belly, pig surround throat cut 4 about and square. The pork luncheon meat cuts 4 centimetres about square of thin slices; The vegetable dish cuts about 3 centimetres of thin slices. Sign with the clean bamboo, wear meat and fish dishes into about thirty or forty grams and one.
3,Make hotly. Brine pan put very hot oven, make it keep light to boil, spend bunches of fine bamboo sign dish all kinds of hot to make, make hotly well donely according to the duration and degree of heating of different cooked food.
4,Dip in the food. Hot to make familiar cooked food put containing hot pepper and plate to fry salt, dip in hot pepper and eat behind the salt according to the needs of one’s own taste. Or dip in or not dip in, is determined by oneself more or less.
Problem and solution apt to appear:
The hot finished product made is not familiar with. The main material that the searing hot-pot uses should be apter to be ripe. It is not apt to cook raw materials by scalding not to adopt like chicken’s wing, chicken’s claw, duck’s palm, beef,etc.. One kind of cooked food of yellow eel, hairtail, it don’t be swung too many, too fast while making this kind of raw materials that the hot time to make should be longer, hot too, grasp duration and degree of heating, would not appear familiar question.
Bottom material of hot pot
Leng Tian, it is a good job that whole family sit on the balcony eating the hot pot. I am the people of a good food, have some the gains to the bottom material which makes the hot pot.
Family all like to eat the peppery taste, can’t do without the hot pepper and Chinese prickly ash naturally while making the material of bottom. Will not be forgotten to the strong hot fragrant interest the sea pepper naturally to eat in Sichuan to the person of the searing hot-pot, what on earth the sea pepper grows, I have no chance with experience, only the number of times of Sichuan is limited because of going, it is so good too, the ones that remember the sea pepper are enjoyable and hot and fragrant is a kind of enjoyment too each time. It should be all right too to buy the sea pepper, more than half searing hot-pot hotel owners in Beijing make the bottom with the bell pepper. The Chinese prickly ash should be chosen,etc. the Chinese prickly ash, after the Spring Festival, a friend in Sichuan takes back the Chinese prickly ash of Liangshan known as tribute pepper from the hometown for me. Pepper this color lean towards rose, pepper fragrant and strong, pepper grain whole and net, I this piece think, can produce good opinion come all one’s life to rough bad smell person that do not catch a cold very much even.
Have several kinds of spices that should be added besides hot pepper and Chinese prickly ash, these two protagonists: Aniseed ( Octagonal) , fennel, vanilla, fragrant leaf, the cloves, diligent and right, amomum. Diligent and right can follow the personal taste to add. The person liking nourishing, can also add and join stretch and Matrimony vine. It is these to do the spices, the one left is spring onions, ginger, garlic and broad bean paste of Pi County.
Generally I will prepare a cauldron of soup-stock before frying and making the material of bottom, chicken soup, duck’s soup, meat soup will all do, can put fresh fish into hot pot to regard as the bottom soup directly too.
Can fry and make the material of bottom when being finished in preparation. It is hot to burn the frying pan to 30% first, quench into the salad oil, it is (octagonal to put hot pepper, Chinese prickly ash, aniseed) , fennel, vanilla, fragrant leaf, cloves, diligent and right, amomum, spring onions, ginger, garlic, add a small amount of cooking wine when the hot pepper begins to change color, and then right amount of broad bean paste in Pi County is put, it look through fire it fry several can not with. Will fry the bottom material well to quench into the hot pot, it is precise to add the soup-stock, salt and chicken. Wait for soup boil, stand up, a dense one hot to will visit stomach to go to you with hot vapour while being fragrant, have enticed the gluttonous worm there.
Bottom soup batching of the searing hot-pot! !!
200 vegetable oil overcome ‘ Nearly dawdle 135 grams) ,100 grams of lard, 30 grams of broad bean paste, steep a slice of 30 grams of ginger, steep 40 grams of festival of the hot pepper, 10 garlic cloves, 50 grams of old gingers, 15 grams of Chinese prickly ash, 25 grams of white sugar, 10 grams of refined salt, 5 grams of gourmet powder, 3 grams of ground pepper. Add 500 grams of the chicken soup or duck’s soup.
Frying pan put fire, put vegetable oil cook hot, make, steep ginger slice, steep hot pepper section, broad bean paste last line, old ginger (make broken) Bomb several times, strain my oil, put lard, garlic clove, Chinese prickly ash,etc. and fry for several times again, quench into the chicken or duck’s soup, boil for 10 minutes, puts the white sugar, salt, gourmet powder, ground pepper, boil, type, go, float foam, competent soup this can also be regarded as a pot of bottom of the hot pot
RELATED LINKS: Paint|Painting|Oil Painting|Art|Chinese Furniture| China Market|Electronic.
matter