How to make hot pot oil and how to deal with hot pot oil?

Method: 1. Sit in a pot, pour in lettuce oil, boil over medium heat until the bubble is exhausted, then change to low heat and continue to boil for a few minutes.

2. Cool the boiled oil. This is a more important seasoning for red oil, comfrey. It is sold at a stall that sells spices.

3. Throw a piece of ginger into the oil pan, and the heat of the bubbles will be about 110 degrees, and you can put the raw materials.

4. No, put a handful of green onions and ginger cubes.

5. Also put a small handful of peppercorns, still not **ha, use the residual heat of the oil to fry the seasoning until fragrant, remove the oily smell and increase the fragrance.

6. Two gold bars were used, one or two peppers, and one and a half taels. It's all made by the merchants themselves, so it's a bit thick, but this kind of chili noodles will be fragrant.

7. When the ginger is fried until it is a little browned, put all kinds of chili powder into it. At this time, it can be **, the smallest and smallest flame is basically not much bigger than the candle flame. The oil will bubble very little, it doesn't matter, it won't be mushy.

8. Then add various spices, comfrey, star anise, cinnamon, cumin, grass fruit, cloves, bay leaves, and lemongrass. I said that I always have a big bag of spices at home for braised or braised pork.

9. I stayed up for almost half an hour, and I basically didn't care about him during this period, what should I do, and I didn't worry about stirring it occasionally. You can put sesame seeds, raw sesame seeds, or cooked ones.

10. Use chopsticks to pick up the large dregs and continue to squat for 20 minutes, remove from the heat and cool to temperature.

11. Put it in a container, and the temperature should not exceed 60 degrees at this time.

12. Sealed, it is best not to use it immediately, and it is best to boil the red oil overnight.

Some people mistakenly think that the old oil of Chongqing hot pot oil refers to the oil that has been used repeatedly, but in fact, the old oil of hot pot is boiled at a low level and then refined, and it is not the oil left over after others have eaten it.

Therefore, according to the correct treatment method, the hot pot oil is generally not eaten after eating, and it is the so-called gutter oil, which is best poured out. However, some people will worry about how to pour it out, and whether it will have a bad effect on the sewer. So let's talk briefly about how to pour.

The best way is to let the hot pot stand first, wait for the oil and water to separate, that is, after the oil has cooled and solidified, take out the oil and pour it out.

Hot pot oil is carefully blended with dried chilies, Sichuan peppercorns, spices and other raw round bridge ingredients. In hot pot, hot pot oil not only has the effect of thickening the hot pot marinade, maintaining the temperature of the soup marinade, and moisturizing the hot food raw materials, but also has the effect of enhancing the color of the soup marinade, thickening the aroma of the soup marinade, numbing flavor and spicy taste. Generally speaking, when making a whole butter hot pot, the fat is all made of beef oil.

When making pure clear oil hot pot, all the grease is cooked vegetable oil.

Generally it will be poured out, not **. Pour the oil into a clean bucket. It does not have a bad effect on the sewer.

The best way is to let the hot pot stand first, wait for the oil and water to separate, that is, after the oil has cooled and solidified, and then take out the oil and pour it out. I don't use it to make gutter oil.

Edible oil after high temperature, will produce harmful substances to the human body, generally fried once the edible oil is not harmful to health, if the oil temperature of the fried thing is low, then fried two or three times can also be used for food, after many times of fried edible oil is not in line with the food safety, it is recommended not to do purification treatment to eat, can be used as fuel, industrial use or disposal.

Continue**, the old soup must not be poured, although it is not very hygienic, but it is better than gutter oil. View the original post

Hot pot oil treatment method:

1. No flavor dishes, cigarette butts and other garbage are allowed to be placed at the bottom of the pot after the guests have eaten, so as to ensure the hygiene of the soup, and it is strictly forbidden to enter anything containing any pigment and taste. Make sure the bottom of the pot is clean. Pour the oil into a clean bucket.

2. After an hour of natural precipitation, gently remove the oil on the face, and then put it on the stove to boil.

When the oil is blackened due to a long time or improper treatment, add water with a ratio of 1:2, boil for about 10 minutes and precipitate for 1 hour, gently remove the oil on the face, and boil. If the color is still dark, continue to wash it once or twice.

Before boiling hot pot oil, you should prepare the ingredients that need to be used, in addition to preparing spices and liquor that can remove the fishy smell, after you are ready, go to the oil pan and start to stir-fry the green onion and minced garlic, then put in the butter and wait for it to melt, add chili pepper and spices to stir-fry after melting, and finally heat the water and liquor and boil for about 15 minutes over low heat, and then take it out after cooking.

If you like to eat spicy hot pot, you can prepare some butter, Chaotian pepper and dried chili, prepare some boiling water and various spices, such as: star anise, tangerine peel, cinnamon, fennel, etc., if you want to add more flavor, you can also increase the liquor, one is to increase the fragrance, and the other is that some meat with a relatively large taste can be used to remove the fishy smell.

Pour cooking oil into the hollow pot and heat it, then start to add green onions, minced garlic, etc. to stir out the fragrance, and then put in butter, wait for the butter to melt, add rock sugar to taste, after the rock sugar melts, you can pour in the previously prepared chili pepper segments, stir-fry for a period of time and then add white wine and boiling water, add various bucket slide shed spices and cover the lid and cook over high heat.

After boiling over high heat, change to low heat and slowly boil for about 15 minutes, you can smell the very fragrant base smell, and then use a colander to open the base material and oil in the hot pot base, so that the hot pot oil is boiled, the base can continue to add water to continue to boil, and the hot pot oil can be boiled with hot water before use, and you can eat the hot pot at any time.

Ingredients: Dried chili peppers: Appropriate amount.

Appropriate amount of green onions.

Garlic slices to taste.

Tempeh to taste.

Star anise: Appropriate amount.

Cinnamon to taste.

Bay leaves: Appropriate amount.

Cumin to taste.

Grass fruit to taste.

Xiapixian bean paste to taste.

Oil to taste. Bone broth to taste.

Steps: 1.Soak a portion of the dried chili pepper in hot water until soft, chop and set aside.

2.Heat the oil in a pot until it is 6 hot, add a small amount of green onions, garlic slices, and ginger slices, and fry them over low heat.

3.When the raw materials are golden brown, take out the raw materials, and fry the bean paste and peppercorns in Pixian County slightly.

4.Add the freshly chopped dried chili peppers and fry until the oil is red.

5.Take out the dregs, add the remaining dried chilies, green onions, ginger and garlic, and tempeh in **, and then add star anise, cinnamon, bay leaves, cumin, grass fruits, etc., and fry them for a while.

6.Pour in the bone broth, cook on high heat for 10 minutes, skim off the residue, and the red soup of the red oil hot pot is ready.

Stir-fry the bean paste in oil until fragrant, stir-frying the red oil. Add the onion, 1 sliced green onion, ginger slices, crushed garlic, small pieces of celery, Sichuan pepper and chili pepper and stir-fry until fragrant.

Spray in an appropriate amount of cooking wine. When the smell of wine is clear, pour in the stock until the pot is almost full. Add 1 green onion and all other spices and bring to a boil. Season with salt and pepper.

Take 2 tablespoons of oil, put some peppercorns and chili peppers in it, burn spicy, pour it on the hot pot and pour it on the hot pot without being afraid of spicy or gutter oil.

The ingredients needed for hot pot beef sleepy pants are beef plate oil, spirit grass, pure fennel bay leaves, cloves, sannai, row grass, grass fruit, fragrant fruit, old button, white button, cinnamon, star anise, grass fruit, ginger slices, onions, green onions, shallots, celery, bean paste, chili sauce, pepper, garlic, monosodium glutamate, and the production methods and steps are as follows:

1. Soak the above spices in water for 10 minutes to soften and set aside;

2. Wash and cut the beef plate oil into small pieces, boil slowly over low heat, boil until there is no foam in the oil surface, then put in ginger slices and onions, fry the water to produce the fragrance, and then put in the green onions, shallots, celery, and bay leaves to fry the water to dry the water and remove the fragrance, and fry the garlic until the tiger skin shapes and remove it for later use;

3. Pour in the bean paste and fry until honeycomb-shaped, pour in the chili sauce and fry for 5 minutes, add the soft peppercorns, spices, fried garlic and monosodium glutamate soaked in warm water, stir and stir constantly to separate the oil.

ingredients; 40g of butter as the main ingredient; peanut oil 150g; 100g cayenne pepper; Appropriate amount of adjuncts, green onions; salt to taste; ginger to taste; garlic to taste; cooking wine to taste; Appropriate amount of large ingredients; fennel seeds to taste; 3 grass fruits; Cinnamon to taste. chili sauce to taste; Dried shiitake mushrooms to taste; White pepper seeds to taste.

Steps. 1.Part of raw materials, Sichuan pepper, dried chili, fresh chili, chili flakes;

2.Another part of the raw materials: there are no bay leaves, I used Huo Xiangye, grass fruit, cinnamon, spices, cumin seeds, pepper seeds, rock sugar, dried shiitake mushrooms, dried shiitake mushrooms can be dispensed without, I like the deliciousness of shiitake mushrooms;

3.Fresh chili peppers, green onions, ginger and garlic are finely chopped, and the green onions are not patted;

4.Take half of the dried chili peppers and cut them into small pieces;

5.Put the dried spices in warm water and soak for 10 minutes.

6.Remove from the pot, melt the butter, add the peanut oil, put the green onion, ginger and garlic in it, and slowly boil out the fragrance. This canola oil is the best, and peanut oil is used without rapeseed oil;

7.Until the green onion, ginger and garlic become a little dry, remove it;

8.Add the soaked dried chilies;

9.Add other soaked dried spices and simmer for 15 minutes;

10.Add the chili paste;

11.Add fresh chili pepper segments;

12.For more numbness, add some peppercorns;

13.Add rock sugar, huo fragrant leaves, cooking wine, and simmer over low heat for 15 minutes;

14.After boiling, put in the green onion, ginger and garlic that began to be fished out, this is just the base, when the hot pot is boiled, add bone broth or water;

15.After cooking, the main master in a small pot, refrigerated, can be placed for several days, take as you like;

16.This is a hot pot soup with one-third of the base and bone broth.

To boil the hot pot bottom oil, you need to add dried chili, Sichuan pepper, ginger, and garlic, so that the hot pot bottom oil is very fragrant and delicious.

The base oil of hot pot is generally boiled with butter, and then the basic ingredients such as ingredients, star anise, fennel, bay leaves, and green onion and ginger are added.

The ingredients are: ginger, tempeh, rock sugar, garlic, Sichuan pepper 45 grams, green onions, 100 ml of white wine, 200 grams of oil, 30 grams of Ziba chili, 12 grams of cloves, 60 grams of sand kernels, 7 grams of cardamom, cinnamon, licorice and cinnamon, 12 grams of triadow, 6 grams of tangerine peel.