The recipe and stir fry method of authentic hot pot red oil? Does anyone know? It s not a base!

The practice of spicy chili oil is detailed in the taste of spicy oil: spicy flavor The production materials of spicy oil: main ingredients:

50 grams of dried red pepper, 250 grams of peanut oil, 10 grams of green onions, 10 grams of ginger. The characteristics of chili oil: the oil is light yellow and transparent, and the taste is spicy.

Teach you how to make chili oil, how to make chili oil 50 grams of dried red pepper, cut it into 1 cm knots with scissors, and put it into the seasoning jar. Put 250 grams of peanut oil into the pot, cook until it is hot, add 10 grams of green onions, 10 grams of ginger slices, fry until browned and remove them; When the oil temperature drops to 70% hot, pour it into the chili pepper knot in the seasoning jar, fry it into a purple-red chili shell, and the spicy fragrance is ready. Tips for making chili oil:

In use, it is often only used for spicy oil, not spicy shell.

Usually we like to go to the store to eat hot pot, but more people still prefer to cook it at home, so it will involve the hot pot base, so how to fry the hot pot base? What are the recipes and practices? Let's take a look at it!

How to fry the hot pot base.

The hot pot base is more commonly eaten is spicy, the spicy hot pot is mainly spicy, the base is done, and the meal will be comfortable! So how to fry the spicy hot pot base? Let's take a look!

How to fry the spicy hot pot base.

Ingredients] 3 kg of bullet pepper, 2 kg of Erjingtiao, 1 kg of red pepper, 3 taels of green pepper, 10 kg of rapeseed oil, 10 kg of butter, 8 kg of lard, 3 kg of chicken fat, 5 kg of five-year old bean paste, 6 kg of Ziba chili, 1 kg of rock sugar, 1 kg of mash, 1 kg of oyster sauce, 2 taels of Yongchuan tempeh [medicinal materials].

3 taels of grass fruit, 1 tael of grass row, 7 taels of white cole, 2 taels of cinnamon, 30 grams of licorice, 60 grams of calyptica, 60 grams of bay leaves, 6 taels of star anise, 6 taels of cumin, 60 grams of kaempfera, 2 halves of sand kernels, 7 taels of suspected vanilla, 30 grams of citronella [preparation].

1. Beat all the medicinal materials into powder for later use;

2. Soak all the peppers in warm water at 70 degrees for 30 minutes and all the peppercorns for 10 minutes;

3. Take out the chili pepper and Sichuan pepper respectively for later use, and keep the water for soaking the chili pepper.

Production points] 1. Prepare a large pot, fry all the chili peppers in several times, fry them until they are burnt and paste, and crush the chili peppers;

2. Take another pot, heat the large wok, heat the rapeseed oil, lard, chicken fat, butter, and add the peppercorns, five-year-old bean paste, rock sugar, mash, oyster sauce, Yongchuan tempeh and medicinal powder;

3. Stir-fry the seasoning until fragrant, add the crushed chili pieces, stir-fry slowly over low heat and cook for about 40 minutes-1 hour;

4. Place the fried spicy hot pot material for 24 hours and let it cool naturally.

Why is the hot pot base not fragrant?

Subjective reasons to see:

1. The owner of the hot pot restaurant is stingy. In order to reduce costs, the quality of the selected materials is poor and shoddy, so of course the fragrant base material cannot be fried.

2. Procurement is done with tricks. Obviously there are good materials, but they want to buy defective products, but they report according to good materials and get rebates from them.

3. Although the hot pot stir-fry chef is very expert, due to personal ideological problems, dissatisfaction with the boss and poor interpersonal relationships, etc., it is possible to artificially not fry the base material, so as to blackmail the boss, or"Suddenly"Boss.

4. If other employees do tricks and feet in the raw materials, then there is a suspicion of sabotage.

Subjectively, the hot pot base is not fried, and the fundamental reason is that the bad habits in the catering industry are circulating. Some chefs think they have mastered a craft, and they lose their conscience and cooking ethics, and they endlessly ask for prices, and some restaurant owners lack the corresponding professional knowledge, so they have to swallow their anger, which in turn breeds the bad habits of those people.

Method: You don't need to be a master, you need a process, and choose a good, brilliant, and directly usable hot pot base is a sharp weapon for the hot pot restaurant owner not to be coerced by the chef.

Materials: basic categories: rapeseed oil, animal oil (butter is usually used in hot pot restaurants), green onions, garlic;

Seasonings: high liquor, salt, monosodium glutamate, bean paste, rock sugar, mash;

Spices: dried chili, Sichuan pepper, white cardamom, grass cardamom, cloves, long pepper, grass fruit, star anise, cinnamon, cumin, bay leaves, licorice, white peppercorns, sand kernels, good ginger, kaempfer.

Steps: (no picture yet).

Boil the chili peppers in boiling water for 2 minutes until soft, remove and chop;

Soak the peppercorns in a small amount of warm water, and soak the other spices in warm water.

Heat rapeseed oil in an iron pan, then add animal oil. Avocado is available at the market, and I used to buy it regularly. I used mutton fat once by chance, and the aftertaste of the hot pot lingered in my heart for a long time, so I have used mutton fat since then.

The sheep are sheep from the northwest, and my father will bring me 2-3 heads from the northwest every winter, and I carefully preserve the plate oil on the sheep. Melt the mutton fat in a pan and cook in the white wine to remove the smell.

Green onions, ginger slices, and garlic are fried in a pot until dry, and they can be fished out or not, and I don't fish.

Drain the spices and stir-fry slowly in a pot over low heat, stir-fry until the water vapor is dry and the fragrance overflows;

Drain the peppercorns in the pot and stir-fry slowly over low heat, then slowly fry the bean paste in the pot until the red oil comes out, and fry the chopped peppers in the pot slowly.

Stir-fry until the chili oil is bright and dark, add rock sugar and chicken essence to enhance the flavor. There is no need to add salt during the stir-frying process, because the bean paste is very salty;

After the base is finished, mix it with the stock, and boil water without the stock. After mixing, add salt to taste, and add the moromio. If the spicy or peppercorn flavor is not enough, you can add dried chili peppers or chopped chili peppers that have not been used up, and dried peppercorns can be used.

It's ready to eat.

Stir-fry separately for a more attractive aroma.

To refine red oil, we must first pay attention to the quality of chili peppers, dry chili peppers should have thick flesh and less seeds, and the color should be oily and red; Secondly, we should pay attention to the collocation of pepper varieties, Guizhou's Chaotian pepper, the two gold bars of Sichuan West Bazi's specialty, the millet pepper in Chongqing and Guizhou, three kinds of peppers are matched according to the ratio of 4 4 2, dried with a slight fire, pounded into a pepper face, such a pepper noodles, there is the ruddy of Chaotian pepper, the mellow fragrance of the two gold bars, and the strength of the millet pepper, which is bright in the eyes and fragrant in the nose, and the spicy taste will be layered after the entrance. As for the final refining, it is necessary to have a point of delicacy and ingenuity, the approximate method is: according to the vegetable oil fifty percent, chili noodles one percent of the amount of preparation, vegetable oil into the pot refining, put in the shallots, ginger, peppercorns appropriate amount, fried until browned, take out and do not use, wait until the oil temperature drops to fifty percent hot, and then pour in the three kinds of pepper noodles that are finely pounded, in addition, you also need to put a little comfrey and grass fruit into the pot refining, during which you need to use a shovel to stir constantly, so that the warm oil slowly soaks out the taste and color of the pepper and spices.

When the color is red and the pepper is fragrant, move the pot where the red oil is made aside and let it cool slowly. If the aroma of the red oil is not strong enough, then you can also add star anise, cardamom and the like in the refining process as needed. In short, how to choose, it depends on the use of refined red oil, if it is used as a seasoning for cold dishes, then too heavy spices will hide the essence of the dish.

Big brother, you wrote too professionally, can you tell me the mahjong ingredients?

Ingredients.

A large bag of red 99 hot pot base.

Sichuan pepper has more ginger.

1 green onion, 10 shallots.

10 red peppers.

Garlic to taste, chicken essence to taste.

10 small red peppers.

The practice of stir-frying red 99 hot pot base.

1.Excipients ready.

2.It is best to freeze the base material first, so that it is easy to tear.

3.More oil.

4.Heat the oil to 4 percent, first put two handfuls of peppercorns, and stir-fry until fragrant.

5.Add excipients.

6.Stir-fry evenly until fragrant.

7.Add the red 99 hot pot base, melt it, and add the chicken essence 8Stir-fry the red 99 hot pot base and accessories together for a while, and put a handful of peppercorns 9 before coming out of the potTurn off the heat and remove from the heat.

10.Put it in the electric hot pot and add a few pieces of green onions and coriander, 11Add water and boil and eat.

Ingredients: 100 grams of minced chili pepper, 5 cloves of garlic, 4 green onions, 4 cloves of ingredients.

Seasoning: 300 grams of soybean oil.

Preparation steps: 1. Cut the green onion into sections and crack the garlic.

2. Add soybean oil to the pot, heat the green onion, garlic and ingredients, and heat over low heat.

3. When the seasoning is slightly charred, remove the seasoning, turn off the heat, and let it dry for 1-2 minutes until it is 5 hot.

4. Put the chili powder in a container that is not afraid of scalding, and slowly pour the fried oil into the chili noodles, stirring constantly.

5. Cool and put in a container.

The ingredients that need to be prepared in advance include: 500ml oil, 100 grams of chili powder, 400 grams of green onions, 30 grams of garlic, 20 grams of ginger, 15 grams of white sesame seeds, 30 grams of Sichuan pepper, 5 bay leaves, 1 piece of grass fruit, 1 piece of cinnamon, 3 cloves, 3 star anise.

1. Slice the ginger.

2. Slice the garlic.

3. Cut the green onions into sections.

4. Heat the oil over high heat, turn off the heat when the smoke is rising, let it stand for 2-3 minutes, and then put in the green onions, ginger, garlic, cinnamon, star anise, grass fruit, cloves, peppercorns, bay leaves.

5. Let the spices simmer in the pan for 5-10 minutes, then remove.

6. Heat over low heat, add sesame seeds, fry until the sesame seeds float up, turn off the heat.

7. Add the hot oil from the fried sesame seeds to the chili powder one by one, stirring as you add until all the oil is added.

8. Then leave it for 24 hours, so it's done.

Ingredients: Ingredients: 200g butter

Excipients: oil: catty.

Salt: to taste. Red peppercorns: to taste.

Green peppercorns: to taste.

Watercress pepper: to taste.

Garlic: to taste. Green onions: to taste.

Ginger: To taste. Dried chilies: to taste.

Millet spicy: to taste.

Spices: to taste.

Five-spice powder: to taste.

Moromino: to taste.

Onions: to taste.

Liquor: 2 tablespoons.

Steps. 1.Five-spice powder: to taste.

2.Ginger, shallots, garlic, and onion chopped and set aside.

3.Douban. 4.It wasn't written on the excipients, which was a bit cumbersome. Spices include Sichuan pepper, star anise, ginger, angelica, cumin, grass fruit, cinnamon, cloves, bay leaves, nutmeg, white buttons, and sand kernels.

5.Red peppercorns.

6.Green peppercorns.

7.Moromi grains. 8.Dried chili peppers cut into sections, then boiled in boiling water, 9Millet spicy cut into sections.

10.Moderate amount of butter, this is not a lot of butter left over from last time.

11.Put the butter in the pan and melt slowly.

12.After the oil is hot, fry the green onions, ginger, garlic and onions in the pan until they are dry, and take them out when they are dry, 13Fry the two kinds of peppercorns in the pot for dozens of seconds, so that the vegetables are numb, and the heat should be low.

14.Stir-fry the dried chili peppers and millet peppers in the pan for a while, and fry the watercress in the pan until they are stir-fried.

15.Stir-fry the necklace and five-spice powder in a pot until it is done, add two spoons of white wine and an appropriate amount of mash, and stir-fry slowly over low heat to bring out the fragrance and spicy taste.

16.Stir-fried ingredients.

17.Strain out all the material.

18.When you want to eat hot pot, add a few dried chili peppers and green onions to the soup and cook the vegetables directly