What exactly is the five spice oil in the spicy fragrant pot

Spicy fragrant pot ingredients:

1 kg of spices (85 grams of ingredients, 85 grams of cinnamon, 85 grams of grass fruit, 85 grams of bay leaves, 85 grams of cumin, 85 grams of thyme, 85 grams of Kaempfera, 85 grams of lemongrass, 85 grams of moss, 85 grams of wood, 42 grams of sand ginger, 42 grams of good ginger, 25 grams of cloves, 42 grams of white cardamom, among them, cloves will be bitter if they are put too much, and they should be put at least, and white cardamom, sand ginger, and good ginger will be sour if they are put too much), 15 kg of Pixian bean paste, 5 kg of green onion and ginger, 10 kg of garlic, 25 kg of fresh butter, 25 kg of rapeseed oil, 25 kg of peanut oil, and 1 kg of cooking wine.

Production method: 1. Break the spices, put in the cooking wine, soak for 30 minutes, and pour out the cooking wine without adsorption of the spices, so that the spices taste quickly.

2. Put three kinds of oil in the pot, when it is hot, put the green onion, ginger and garlic, boil it over low heat until it is yellow and fragrant, take out the green onion and ginger and leave the garlic (to make the garlic more fragrant), boil the bean paste and soaked spices for about 1 hour or so until the fire is stopped when the fragrance is fragrant and not hard, put it into the container, and precipitate.

3. When the precipitation is separated from the oil sauce, the soy sauce and the sauce are separated into the container, and then the oil of 2 3 and the sauce of 1 2 are put into another pot, 30 kg of water is placed, and the fragrance in the sauce is boiled for about 12 hours (so that the fragrance in the sauce is completely released), and the slag is removed, and the oil obtained (all the water is boiled out, and the remaining oil is still 2 3 amounts) is spicy oil.

4. Mix the remaining 1 2 sauce and 1 3 oil in the boiling oil to make a spicy sauce.

1. Ingredients: 50g dried red pepper

2. Excipients: 200g oil, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of Sichuan pepper, appropriate amount of bay leaves, appropriate amount of ginger.

3. After the dried red pepper is washed and dried, it should be put in a cold pan and roasted over low heat, stir-fry frequently, and fry until it is amber, not paste.

5. Put the processed peppers into a food processor and beat them into powder. Be patient until the peppers are powdered.

6. Pour vegetable oil into the pot, add star anise, cinnamon, pepper, bay leaves, ginger, and fry until fragrant.

7. After the oil is boiled to 7 hot, remove the spices and pour the oil into a clean container.

8. Start and guess the first time to put cooked dried chili powder (flavor).

9. When it is fifty percent hot, put chili powder for the second time (the color will be red).

10. Only when it is hot for the third time, the chili powder will be spicy at this time. Appropriate amount for three times.

11. Put it in a container.

Spicy pot is a lot of people like, a special snack, it is characterized by numb, spicy, heavy taste, like to eat spicy friends, but also can't stop, eating a spicy pot outside is not cheap, or do it at home is clean and hygienic, so at home to make spicy pot need to prepare what ingredients? <>

First of all, you need to prepare your favorite meatballs, and you generally have those made hot pot meatballs in supermarketsFor example, peeing beef balls, fish balls, cuttlefish rolls, crab sticks, sweet sausages, flowering sausages, luncheon meat, duck blood, fresh prawns, etc., there are many types and patterns, but this synthetic ingredient, which has a lot of additives, it is better to eat less. <>

Vegetables are also an indispensable ingredient in the spicy fragrant potThe vegetables commonly used in the spicy fragrant pot include rape, coriander, lotus root chips, potato chips, broccoli, baby cabbage, baby cabbage, round lettuce, etc., in addition, there are mushrooms, such as shiitake mushrooms, enoki mushrooms, crab mushrooms are also suitable for putting in the spicy fragrant pot. People who like to eat soy products such as wide flour, oily bean skin, konjac powder, yuba, etc., can also add an appropriate amount according to their preferences. <>

Accessories are also needed to make a spicy fragrant potYou need to prepare an appropriate amount of spices, dried chili, Sichuan pepper star anise, cumin, Pixian bean paste and hot pot base, as well as an appropriate amount of green onions, ginger and garlic. Of course, seasonings are also indispensable salt, sugar, monosodium glutamate, light soy sauce, vinegar.

The steps of making a spicy fragrant pot are very simple, you only need to boil the meatballs and vegetables you like to eat with water, take them out after cooking, then heat the oil in the pot, put the chopped dried chili peppers and peppercorns in the pot, put in the green onions, ginger and garlic, fry the fragrance, put in the Pixian bean paste and hot pot base, fry the red oil, pour the boiled meatballs and vegetables into the pot and continue to fry, and after all the ingredients are stained with red oil, put the appropriate amount of salt, sugar and monosodium glutamate in the pot, and sprinkle the appropriate amount of sesame seeds and coriander when it comes out of the pot. The spicy pot with both color and flavor is ready.

Mutton is fresh and tender, high nutritional value, where the kidney yang is insufficient, the cherry blossom bucket is sore, the waist and knees are sore, the abdomen is cold and painful, and the lack of fatigue can be used as a slick food therapy. Do you want to see how spicy mutton hot pot is delicious? Now learn the steps to recommend spicy mutton hot pot to you.

Method Chop the lamb into small pieces and wash it, boil it in a pot under cold water, and blanch it for about 5 minutes!

2.After blanching, quickly rinse three to five times under the tap to wash off the floating ground on the lamb!

3.Drain and place in the inner pot of the pressure cooker!

4.Wash the radish and cut it into hob pieces for later use!

5.Put the radish in the inner pot of the pressure cooker too!

6.Add cooking wine, fresh peppercorns, ginger, star anise, cinnamon, bay leaves, grass fruits, cloves, dried chilies, salt, chicken essence!

7.Add boiling water to taste! (You can also put cold water directly, I put boiling water in order to save time!) )

8.Cover the lid, plug it in, and press the "meat" button!

9.After jumping to the heat preservation button and the air pressure valve falls, open the lid, it's so fragrant!

10.After the electric wok is heated, pour in an appropriate amount of oil, add garlic cloves and Pixian bean paste and stir-fry until fragrant, then add a little boiling water!

11.Pour the lamb pressed in the pressure cooker into the electric wok!

13.Here's the side dish I prepared: spinach, konjac, bean sprouts, tofu, pig's blood, cabbage heart, oyster mushrooms, coriander, and chopped green onions!

14.I also made a few steamed buns with an electric baking pan and soaked them in mutton soup, which is good!

15.The side dishes and steamed buns are already on the table!

16.Place the woks in the middle of the table, plug them in, and you're ready to eat your favorite side dishes!

17.In the cold winter, the family gathers around to eat hot pot, not to mention how warm the scene is!

18.Such a big bowl of spicy mutton soup, it's so good to eat! Let me eat first and then go slowly!

Foods that are compatible with mutton.

Lamb vs. bean paste: Opposite in function Lamb vs. cheese: Opposite in function.

Mutton and balsamic vinegar: Eating habits do not match mutton and bamboo shoots: poisoning with food.

Mutton and Banxia: Affects the absorption of mutton and chestnuts: not easy to digest.

Lamb and pumpkin: chest tightness and bloating, mutton and red beans: the opposite of sexual taste.

Lamb and pomelo: Lamb and buckwheat: the opposite of heat and cold.

Lamb and tea: easy to constipate mutton and bamboo shoots: destroy vitamin A.

Shanghai Chuanyu Catering Company and Sichuan Spicy Fragrant Pot Chain Headquarters is a chain management organization dedicated to the development of Sichuan and Chongqing cuisine and the promotion and promotion of Sichuan cuisine culture.

The spicy fragrant pot food culture originated in Chongqing, Sichuan, and has won the favor of consumers for many years with its unique taste and affordable taste. In the restaurant industry, where there are many strong players, it has always been prosperous.

Sichuan spicy pot joining process.

2. After receiving the above-mentioned ** and copies, the head office will conduct a preliminary review and give a reply within three working days.

3. After the preliminary examination is passed, the two parties will sign the "Letter of Intent to Join", and the company will send investigators to the business place of the proposed franchisee for inspection.

4. Conduct a comprehensive assessment of the business environment, staffing, equipment and facilities of the proposed franchisee, and notify the evaluation results within 5 working days after the end of the inspection.

5. The proposed franchisee can pay the relevant fees agreed in the agreement directly to the head office to pay cash or transfer to the head office.

6. The company's headquarters will conduct franchise qualification authorization for franchisees, and the training of the franchise management system, and provide V design samples and promotional materials to the proposed franchisees.

7. The proposed franchisee shall decorate and decorate its business premises according to the requirements of the company, and conduct unified dressing and etiquette training for its staff.

8. The general public potato answering company sent a special person to conduct a pre-opening inspection of the proposed franchisee.

9. The opening inspection is qualified, and the franchisee is officially listed for operation.

1. Vegetables: potatoes, cabbage, mushrooms, enoki mushrooms, bamboo shoots, green bamboo shoots, lotus roots, broccoli, cauliflower, celery, coriander, wood cloth buried in the ear, etc.

2. Seafood: prawns, crab sails, squid.

3. Meat: luncheon meat, fat beef slices, duck intestines, chicken feet, duck feet, pork belly, bullfrog, duck breast, chicken breast, eel, etc. Sedan ant.

4. Internal organs: yellow throat, shutters, hairy tripe, chicken gizzards, duck gizzards, duck intestines.

5. Meatballs and bean products: fish balls, shrimp balls, vegetarian meatballs, beef balls, dried tofu, bean curd, frozen tofu, bean skin, etc.

6. Seasonings: five-spice oil, hot pot base, Pixian bean paste, dried chili, green onion, ginger and garlic, sugar, edible salt, cooking wine, chicken essence, sesame. Allspice oil is needed for star anise, Sichuan pepper, cloves, dried chili, cinnamon, bay leaves and cooking oil.

1. Seasoning: green onion, ginger, garlic, dried chili, Sichuan pepper, bay leaf, cinnamon, star anise, pickled pepper, Pixian bean paste, spicy hot pot base, dark soy sauce, sugar, fennel, chicken essence, cooking wine, coriander, sesame.

2. Production procedure: put bay leaves, fennel, cinnamon, peppercorns, and ingredients into a pot and add an appropriate amount of water to cook over high heat for 5 minutes, pour oil into the pot, stir green onions, ginger and garlic until fragrant, pour in spice water and boil for 10 minutes to make sesame oil; Set aside.

3. Pour oil into the pot, burn until it is hot, add a large number of dried chili peppers, remove the peppers after they change color, then put the peppercorns, and the hemp fragrance overflows and take them out, and then add the green onions, ginger and garlic (all large pieces) and stir-fry until fragrant.

4. Put the shrimp into the oil and fry, add sugar, a small amount of salt, fry the shrimp oil, remove the shrimp and set aside for later use.

5. In the oil, then chop the pickled Liang Hu Han pepper, Pixian bean paste, hot pot base, dark soy sauce, cooking wine, stir-fry the red oil, add a part of the prepared sesame oil, and the other part of the sesame oil in the frying process, pour some when the pot is dry, and pour the remaining part when the pot is out.

6. Before starting to fry the main ingredients, you should first cook the meatballs, oak laughs and seafood under the broth, soak the wide flour, yuba, fungus in advance, and blanch the raw meat, such as potatoes, bamboo shoots, lotus root, mushrooms, etc., and pay attention to the heat when blanching with water, and put the pot in the pot in the order that the materials are easy to cook.

7. After cooking, put the chicken essence, put the previous chili pepper and pepper into it, pour in the remaining sesame oil, and finally add the green onion and coriander segments, and fry until fragrant and crack 1Put oil in the pot, boil until it is hot, add a large number of dried chili peppers, remove the chili peppers after turning purple, and then put the peppercorns, the hemp flavor overflows and takes out, and the bottom oil is successful!

1. Spicy fragrant pot ingredients are usually divided into vegetarian ingredients and meat ingredients. Vegetarian ingredients include lotus root slices, bean skin, lettuce, enoki mushrooms, spinach, green vegetables, etc. The variety of meat ingredients is more abundant, including crispy bone sausages, swallow dumplings, meatballs, quail eggs, luncheon meat, prawns, bacon, chicken rolls, beef rolls, etc.

2. Mala fragrant pot originated in Chongqing, China, and is a local spicy flavor dish in Sichuan and Chongqing, which is a Sichuan cuisine. The spicy fragrant pot is characterized by numb, spicy, fresh, fragrant, oily, and mix-and-match, with diverse tastes and a variety of ingredients that can be matched at will.

What are the ingredients in the spicy fragrant pot

1.The ingredients of spicy pot are usually divided into vegetable ingredients and meat ingredients. Vegetables include lotus root slices, bean skin, lettuce, enoki mushrooms, spinach, green vegetables and other hailstones.

There are more types of meat ingredients, including crispy sausages, swallow dumplings, meatballs, quail eggs, luncheon meat, prawns, bacon, chicken rolls, beef rolls, etc.

2.Spicy hot pot originated in Chongqing, China. It is a local spicy food in Sichuan and Chongqing, and it is a type of Sichuan cuisine. The characteristics of the spicy pot are spicy, spicy, fresh, fragrant, oily, and miscellaneous. There are a variety of flavors, and you can mix and match them with a variety of ingredients.