After using the Hongfan steamed vegetable ingredients, I will teach, how to make the soup stock of t

It is a well-known dish in Sichuan cuisine, the characteristics of Sichuan cuisine are very practical, the key to Malatang is to configure the sauce of Chinese medicinal materials and various condiments and then blanch all kinds of dishes, and dip the hot dishes in the seasoning in the case of eating, the taste is fragrant and spicy, very refreshing, in the case of making Malatang, you can add different dishes according to your own taste, so Malatang is warmly welcomed by everyone.

How to make the soup stock.

Hot pot base: spice package (5 grams of white cardamom, 5 grams of sand kernels, 3 grams of Sannai, 2 grams of cloves, 5 grams of white cardamom, 5 grams of fragrant fruit, 15 grams of star anise, 5 grams of licorice, 5 grams of grass, 20 grams of old cardamom, 5 grams of Ganwo, 5 grams of Poria cocos, 8 grams of lemongrass, 15 grams of star anise, 5 grams of good ginger, 8 grams of fennel, 15 grams of thyme), 800 grams of yellow cream, 1500 grams of edible oil, 780 grams of spicy sauce, 500 grams of Pixian bean paste, 75 grams of red pepper, 100 grams of pure grain wine, 1 bottle of wine, 20 grams of Jiang rice wine, 50 grams of ginger slices, 50 grams of old rock sugar, garlic and shallots. Soup base:

5 kg of beef bones, 5 kg of pork barrel bones, 10 grams of pepper, 200 grams of rice wine, 100 grams of shallots, 100 grams of ginger slices. Ingredients: millet spicy, green onion, minced garlic, minced lettuce, pickle granules, peanut kernels, green pepper oil, monosodium glutamate white sugar, specially made water black bean paste gram, sesame oil.

Raw materials: kelp shreds, hot pot powder, black fungus, cauliflower, lotus root, potatoes, sausages, mille-feuille tripe, beef and mutton.

How to make the soup stock.

Sichuan cooking method: prepare the stir-fried hot pot base in advance: separate the spices and pepper from the tap water and soak for 20 minutes.

Put cooking oil and yellow cream in the pot, put in the watercress movie, shallots, ginger slices, Jiang rice wine, wine, garlic, old rock sugar and stir-fry, wait for the simmer to fry until the water vapor of the watercress movie dries quickly, add the spicy sauce and change to fire and stir-fry well, when the oil in the pot is boiling, then change to simmer and boil for about 30 minutes, then put in the soaked spices and fry again for more than 30 minutes, until the watercress movie in the pot has a crispy feeling, add the soaked red pepper to continue to fry for 5-10 minutes, and the hot pot base is considered to be fried. Then make the soup base: knock the pork bones and beef bones, boil them over high heat, blanch the blood, and then control the dry; Put another large iron pot into 10 grams of pepper, 200 grams of rice wine, 100 grams of shallots, 100 grams of ginger, 10,000 grams of water, boil the material for 4 hours with a simmer, scoop up the bones do not have to, that is, the soup base with a small half of the hot pot base, scoop in the fried hot pot base, simmer for 20 minutes.

How to make the soup stock.

All kinds of dishes are preparedPut the prepared dishes into the boiling bottom pot, and the shredded kelp, beef and mutton, lotus root, sausage, and black fungus that are not easy to cook are put first, and then the hot pot powder is added after 2 minutes. Put minced garlic, green pepper oil, monosodium glutamate, white sugar, specially made black bean paste gram, and sesame oil in the bowl. Depending on the amount of dishes, a fire for 5-10 minutes is fine.

Take out the vegetables and put them into a sesame oil bowl, add the appropriate sauce, sprinkle with millet spicy, green onions, minced lettuce, pickle granules, peanut kernels, and a bowl of colorful hot pot spicy tang is ready.

Fold and fold.

Mao Cai is evolved from the earliest Malatang, that is, a simplified version of hot pot, so there is a saying that "hot pot is a group of people's hot pot, and Mao Cai is a person's hot pot". Mao Cai is actually very simple in the eyes of insiders, but it is so mysterious in the eyes of laymen. It is boiled from the earliest broth and then added to the boiled and flavorful red broth base.

And some insiders don't understand the practice at all, and in the end, it's like boiling a hot pot in one pot.

Because this method is not only very operable (simple, convenient and fast), but also can improve the speed of eating, and at the same time taste spicy and fragrant, moisturizing and refreshing. However, in order for the dish to taste good, the main key factor is to work on the base, red oil and stock. Today, I'm going to give you a copy of my authentic commercial process of making steamed vegetables, as well as the recipe for stir-frying the base and red oil, for free.

Base material and red oil production:

Preparation materials: 20 pounds of clear oil. 10 catties of butter, 3 catties of Indian pepper king, 2 catties of new generation chili peppers, 1 catty of Sichuan pepper, 3 catties of Pixian bean paste, 6 taels of garlic, 6 taels of ginger, 6 taels of green onions, 1 onion, 2 taels of sprouts, 2 taels of bean drums, 3 taels of rock sugar, 3 taels of liquor, 3 taels of sweet paste.

Spice formula: 15 grams of star anise, 10 grams of cinnamon, 10 grams of bay leaves, 15 grams of grass fruit, 18 grams of fragrant fruit, 13 grams of white button, 13 grams of licorice, 7 grams of cloves, 10 grams of lemongrass, 15 grams of sand kernels, 7 grams of jatamansi, 15 grams of comfrey, 10 grams of old buttons, 13 grams of Biba, 20 grams of thyme, 20 grams of tangerine peel, 10 grams of Sannai, 25 grams of cumin, 12 grams of cumin, 8 grams of gardenia.

Note: Buy the spices 10 times at a time, then beat them into a fine powder and stir them evenly into 10 packs, just use one pack at a time.

Stir-fry the base material red oil: get out of the pot, put the clear oil, butter, all into the pot, burn the oil temperature over high heat, put in the fermented bean paste overnight, and fry it over low heat after the pot is opened, fry until the flavor of the bean paste overflows and the water is seventy percent dry, put in the glutinous sea pepper and Sichuan pepper, fry the glutinous sea pepper until the moisture is 8 into dry, then add the spices soaked in warm water, and then fry for 10 minutes to turn off the fire. Cool for 10 minutes, beat up the oil on the noodles and fill it with red oil.

Make the broth: After removing the blood from the pork bones and chicken bones, add green onions and ginger to boil over high heat, and boil for more than three hours on low heat, and the broth can be basically used.

Make the soup with a cabbage:

Wrap an appropriate amount of base material with gauze, and the first pot of base soup can be used as a key material. Put it in a new bucket and then add the appropriate stock, rock sugar, chicken essence, salt and a part of the red oil to adjust the taste, boil on high heat and boil for 30 minutes, you can blanch the vegetables normally, put the vegetables into the bowl and add an appropriate amount of vegetable soup, and then add the prepared red oil, sesame oil, pepper oil, green onion, coriander, garlic, millet pepper, etc. sprinkle sesame seeds, a bowl of fragrant and fragrant cabbage is made.

Today I will share with you the method of cooking vegetable base, which is very simple! Ingredients: ginger, garlic, green onions, coriander, dried chilies, peppercorns, bay leaves, ginger, grass fruits, etc.

Method: 1. Prepare a piece of ginger and cut it into slices; Seven or eight cloves of garlic do not need to be cut; 4 green onions, cut into sections; A handful of coriander, cleaned and not cut.

2. Prepare half a bowl of Dahongpao dried chili peppers and half a bowl of dried red peppercorns, and put them in a basin for later use.

3. Prepare 15 bay leaves, 1 piece of ginger, 1 piece of grass fruit, 1 piece of cinnamon, 4 star anise, 10 cloves, 20 white peppers, 1 small handful of cumin, and 2 bib.

4. Heat the pot dry, pour in wide oil, the oil temperature is hot, turn to low heat, pour in the auxiliary materials and fry until the surface is browned, and remove it.

5. Don't turn off the heat, keep the heat low, pour in the prepared spices, don't fry too dry, fry until golden brown.

6. Pour in the prepared Sichuan pepper and dried chili pepper, add a packet of red oil base, and stir constantly, about 5-8 minutes.

In this way, a pot of authentic steamed vegetables is ready, the pepper is fragrant, put it in a cool place to cool naturally, and then it can be stored in the refrigerator for a long time, and it is very convenient to use it at any time.

Oops, this steamed vegetable broth is to be stewed slowly with beef bones Yanggu, and it is the broth after it is stewed, if you don't have time for this kind of torment, there is no corresponding broth, basically beef bones and mutton bones stewed for more than 8 hours.

He is very tasty, so he makes them these delicious and delicious things, and the taste is very delicious.

Many friends want to learn how to cook vegetables, and I can tell you very responsibly that the main thing is to cook the bottom of the vegetables, and I will share with you the practice of this base today.

First prepare the accessories, a piece of ginger, cut it into ginger slices, put it in a pot, and then prepare seven or eight garlic pieces to put in the pot.

Cut the four green onions into four large pieces, put them on a plate as well, and add a handful of coriander and set aside.

In addition, prepare half a bowl of Dahongpao dried chili peppers and half a bowl of red peppercorns, and put them together. This is my personal amount, you can freely choose how much according to your own spiciness index, and I won't do it today, otherwise everyone will think it's too spicy.

Finally, prepare a little spice, 15 bay leaves, a piece of ginger, a piece of grass fruit, a piece of cinnamon, a small handful of cumin, four eight Bi Xun horns, ten cloves, about 20 white peppers, and two bib.

Let's start making, add wide oil to the pot first, in fact, it's best to use mixed oil here, my lard and vegetable bracelet This seed oil is used up, so I can only use ordinary vegetable oil, if you have it, you can mix it together, the effect is better.

When the oil temperature is hot, pour in the accessories to fry the fragrant, there is no need to fry too much and too dry, as long as the fragrance is thoroughly stimulated, the color becomes this burnt yellow It means that the accessories are fished out.

Don't turn off the heat, keep the heat low, then pour in the spices, and don't fry the spices too dry.

As long as the color turns golden yellow, pour in chili peppercorns, and then a bag of red oil base, which is sold in major supermarkets, or directly use the hot pot base, here you must turn on a low heat and keep stirring, the stirring time is about 5 to 8 minutes, when your kitchen is filled with the fragrance of chili pepper, you don't need to stir again, it means that it is already good.

We find a basin to scoop it out, put it in a cool place to cool naturally, after cooling, you can put it in the refrigerator and store it for a long time.