Reward for the recipe of spicy hot marinade!! 1

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Ingredients: 1500g butter, 1000g Pixian watercress, 1000g rapeseed oil, 1000g dried chili pepper, 100g dried pepper, 100g broken rice sprouts, 100g mash, 200g pickled pepper, 100g tempeh, 50g liquor

Excipients: cumin 8g, cumin 8g, fragrant fruit 5g, sand kernel 5g, clove 5g, white button 5g, grass fruit 5g, sanai 5g, vanilla 5g, thyme 5g, bay leaf 5g, cinnamon 5g, star anise 5g, tangerine peel 5g, old buckle 5g, citronella 5g, jatamansi 5g, licorice 5g, twigs 5g, grass 5g.

The practice of making a secret Sichuan spicy hot pot base.

1. Prepare all the spices and cut them into small pieces.

2. Wash the spices and soak them in water for 20 minutes.

3. Clean the chili pepper and Sichuan pepper, soak it in water slightly, and then control the excess water.

4. Control the excess water from the soaked spices and beat them into sawdust shape with a food processor.

5. Put the chili pepper in the food processor and crush it, not too fine.

6. Put the broken rice sprouts, tempeh and bean paste into a food processor.

7. Pour rapeseed oil into the pot, add spices to the cold oil, and slowly boil over medium-low heat for more than ten minutes to bring out the fragrance.

8. Boil the butter out of another pot and remove the oil residue.

9. Strain the oil from the boiled spice pan into the butter pan.

10. Add finely beaten broken rice sprouts, tempeh, bean paste, chili pepper and Sichuan peppercorns, and boil over medium heat for about 10 minutes.

11. Add the filtered spices and boil over medium heat for 10 minutes.

12. Add white wine, mash and pickled pepper, and boil for another ten minutes.

13. The hot pot base is boiled.

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Ingredients: 20 grams of Sichuan pepper, 7 grams of star anise, 4 grams of cloves, 12 grams of cinnamon, 7 grams of Chuanxiong, 3 grams of bay leaves, 10 grams of licorice, 5 grams of white cardamom, 1 grass fruit, 3 tablespoons of fine sugar, 2 green onions, 30 grams of ginger, 20 grams of garlic, 30 grams of shallots, 200 grams of salad oil, 400 grams of chili paste, 150 grams of bean paste, 20 grams of Sichuan pepper powder, 10 grams of chili powder, 1200 grams of broth, 100 grams of soy sauce.

Method: 1. Put all the marinated herbs into a cotton marinated bag and then tighten it with cotton thread, which is the spicy pot marinated bag.

2. Break the green onion, ginger, garlic and dried shallots with the back of a knife and then chop them for later use.

3. Heat a wok and stir-fry the salad oil over low heat until the ingredients of "Method 2" are slightly browned, then add the chili sauce and bean paste and continue to stir-fry over low heat until the aroma of burnt is revealed.

4. Add Sichuan pepper powder and chili powder to the pot of "Method 3", stir-fry a few times, add the broth, soy sauce, fine sugar and spicy pot marinade, first turn to high heat and boil, then turn to low heat and cook for about 15 minutes, until the fragrance comes out, scoop up all the ingredients with a drain ladle, and leave the marinade is spicy marinade.

Extended Materials. Sichuan-style braised vegetables belong to the largest category of five-flavor types, which has the characteristics of baba, soft, delicious and fragrant, suitable for all ages, clean and hygienic, long storage time, and easy to carry and eat.

The key to the production of braised vegetables is to prepare the brine, and there are two kinds of Sichuan-style brine: red brine and white brine, and the flavor of the two types of brine is basically the same. The difference is mainly that there is an appropriate amount of rock sugar and sugar color in the red brine, which is suitable for marinating light-colored raw materials; There is no sugar color in the white marinade, which is suitable for marinating dark raw materials (such as beef and mutton).

How to preserve brine.

1. Storage of brine:

The brine should be filtered out frequently, to ensure cleanliness and hygiene, it needs to be boiled when stored, remove excessive grease, and put it in a ceramic jar or enamel barrel (basin) without moving, if it is not used for a long time, it should also be boiled frequently and then stored.

2. The method of secondary freshness of halogen products:

This is a method to reduce the loss, and sell the braised vegetables that are not sold out on the same day, without any deterioration, reported for loss and do not meet the requirements, and are not sold well the next day, which affects the normal sales, and then sell them after reprocessing.

Generally, the second marinade can be used for white brine, and the time is cooked thoroughly, so remember to sell it first when selling.

Braised vegetables have their characteristics, after many times of braised heating, the braised vegetables will become darker and darker, and the appearance will deteriorate. Under normal circumstances, in order to maintain the freshness of marinated products, brine juice should be added to the tray when selling, and the sales staff should often turn over to maintain freshness. The marinated products that are not sold out on the same day can be cut into slices and sold as cold dishes the next day.