How to adjust the seasoning seeds in the clear pot?

1. Heat the pan with cold oil, stir-fry the minced onion and garlic until fragrant.

2. Then pour in the bean paste and chili sauce and stir well, if it is thick, you can add water. Sugar is then added.

3. Sprinkle white sesame seeds and stir-fry evenly before cooking.

4. Finished product. Extended Materials.

It is a powdered mixture made of a variety of natural spices or sesame seeds and peanuts as raw materials and finely processed by a variety of processes. It can be used as a special seasoning for barbecue skewers, chicken wings, barbecue, roast chicken, roast duck and vegetables, which can remove the fishy smell in the raw materials and increase the taste and aroma of the product.

How to adjust the bottom of the pot of Haidilao clear water.

Health pot bottom: chrysanthemum + wolfberry.

Fragrant pot base: celery + sesame oil.

For light taste, you can choose the above two blends, and if you feel that the taste is lighter, you can adjust another dipping sauce.

Spicy pot base: Thai pepper + chili oil + bean curd sauce + green onion + oil consumption + salt + blending oil + a spoonful of butter soup base in the grid next to it.

The practice of boiling porridge in a pot of clear water.

Many people will choose to order two clear water pot bottoms, one can be seasoned by themselves, and the other can also cook a seafood porridge.

Ingredients: rice noodles + crab + shrimp slip + lettuce + beef cubes + celery + coriander + seafood juice + sesame mustard.

Rice noodles + crab + shrimp slip + lettuce + beef cubes + celery + coriander + seafood juice + sesame mustard are added to the pot to boil, it is generally recommended to start eating hot pot when you get out of the pot, so that the porridge is almost good after eating hot pot, and you should stir it from time to time when cooking to avoid sticking to the pot.

Haidilao Internet celebrity dipping sauce adjustment method.

Standard version of garlic oil dish: sesame oil + minced garlic + coriander + chives.

Spicy version of mahjong ingredients: crushed peanuts + chili oil + chili noodles + sesame sauce + leek flowers.

Chongqing old hot pot dipping sauce: minced garlic + chives + vinegar + sesame oil + coriander + crushed peanuts + oyster sauce.

Because salty, sweet and sour taste are the main or basic tastes in various tastes, and removing the fishy smell and adding umami and delicious flavor are the basic requirements of seasoning, therefore, the condiments with these tastes or functions, such as salt, soy sauce, sugar, wine, vinegar, oil, green onions, ginger, etc., have become the most commonly used condiments that are indispensable for most foods. The impact of these condiments on the raw materials and on the quality of food is very large.

Oil. The ignition point of the oil is very high, up to more than 300 °C, and the oil temperature is often kept between 120 and 250 during food processing. As a result, the raw material can be cooked in a short time, thus reducing the loss of nutrients.

Oil is special in that it has the functions of both flavoring and heat transfer. On the one hand, it is the most commonly used condiment; On the other hand, it is often used as a medium for heating raw materials. Moreover, even when used as a medium for heating raw materials, the oil acts as both heat transfer and flavoring.

For example, in the two cooking methods of frying and oil, oil not only plays a role in heat transfer of the ripening of the raw materials, but also plays a seasoning role in making the raw materials add flavors such as smoothness and crispiness; And in fact, these two effects occur simultaneously, closely combined, and inseparable.

Repeated heating of grease at high temperatures will cause blackening and thickening. This is because the oil undergoes a thermal polymerization reaction that generates polymers and accelerates oxidation.

At the same time, the fat-soluble pigment also begins to change color by high temperature heating, and the impurities in the oil are scorched and blackened, and the smoke point is reduced, which is harmful to the human body. The way to prevent it is to change the oil according to the requirements, the second is to pay attention to remove the particles and impurities in the oil at any time, and the third is to try not to use soybean oil to open the oil pan, and the phospholipids in the soybean oil are easy to be damaged and blackened. It is recommended to use decolorized, deodorized pure refined oil as frying oil.

There are several types of edible oils commonly used in the food and catering industry:

1) Lard. Lard is widely used in food processing, and can be used in food processing methods such as frying, frying, and boiling. In addition, lard contains little pigment, so the cooked dishes are white in color, especially the raw materials for deep-fried egg paste (such as "Korean meat") must be made of lard.

However, when the lard is fried, the oil on the surface of the food is condensed and white, and it is easy to soften and lose its brittleness, especially in winter. This is because lard is an undry fat and contains low levels of unsaturated fatty acids. In order to avoid the above phenomenon in winter, the plate is often scalded with hot water before serving the food fried in lard, or in a special utensil (commonly known as "tin scald", that is, the top is a tin plate, and the bottom is a tin bowl containing boiling water to keep the tin plate warm).

1. The blending method of the traditional seven kinds of condiments:

Sesame paste (Erba sauce - 80% sesame paste, 20% peanut butter), soy sauce as the main one, leek flowers, soy tofu as a supplement, shrimp oil, cooking wine, chili oil free.

Seven kinds of seasonings are served in a bowl, when blending, first put cooking wine, shrimp oil, soy sauce, leek flowers, stir well, put the sauce tofu, sesame paste, stir clockwise with a spoon, and finally, according to the requirements of the guests, put chili oil.

In this way, the seasoning is mixed evenly, and because the liquid is put first, the solid is put later, and it does not stick to the bowl when stirring. Stir clockwise, one to stir the seasoning is not scattered, and the other is to indicate that Yu Deju is smooth and smooth.

In order to meet the needs of consumers and highlight the fragrance of seasonings, in recent years, traditional seasonings have been reformed. In addition to maintaining the traditional flavor of "spicy, spicy, marinated, bad, fresh" ingredients, the flavor of the seasoning is more prominent.

Yudeju innovates the seasoning blending ratio and blending method after unification:

The condiments required to blend 355 bowls of seasoning are as follows:

Number of Names The number of names is remarked.

10,000 grams of sesame paste 310 grams of oyster sauce.

1250 grams of soy sauce and 150 grams of monosodium glutamate.

Leek flowers 4500 grams.

2500g tofu in sauce 100g pepper.

650 grams of fish sauce 300 grams of sugar.

500 grams of cooking wine 55 grams of thirteen spices.

Chili oil, pepper oil at will.

Each bowl weighs 100 grams. Where:

Sesame paste gram oyster sauce gram Note.

Soy sauce grams and monosodium glutamate grams.

Leek flowers 12 grams pepper grams.

Sauce tofu 7 grams of sugar grams.

Fish sauce gram thirteen spice grams Dilute with water.

Cooking wine grams. According to the requirements, the chili oil in the Yudeju mutton seasoning should be made of small grinding sesame oil; The peppers should be made with small peppers, and before frying, the whole peppers should be broken with a knife.

Yudeju mutton seasoning constitutes a five-flavor mixture: sweet - sesame paste, peanut butter (according to the ratio of 8 2), and now in order to strengthen the sweetness, the composition of white sugar has been added; salty - soy sauce, soy tofu (now with the addition of monosodium glutamate); Sour - sweet garlic (homemade large six-clove sugar garlic is sweet and sour); bitter - leek flowers, cooking wine (now tangerine peel, sand kernels, grass cardamom, flesh fruit, kaempfera, angelica, etc. - are contained in the thirteen spices); Xin - leek flowers, chili oil (now pepper added). At the same time, the unique fishy smell of fish sauce is combined with the aroma of the mutton itself to form a unique umami flavor.