What is the real way to make cold pot skewers?

Ingredients: 25 grams of Sichuan spicy hot pot base, 500 grams of old soup, 20 grams of rice wine, 25 grams of sugar, 5 grams of monosodium glutamate, 100 grams of light soy sauce, 25 grams of Sichuan pepper, 50 grams of dried chili pepper, a little sesame oil. A little tangerine peel, star anise, cinnamon, grass fruit, cloves, 5 slices of ginger, 6 cloves of garlic, 250 grams of butter.

Method 1: Boil soup: two catties of pork bones, wash and smash; A duck, washed and gutted. Put it in a pot and add cold water until submerged (add enough cold water to everything, do not add cold water halfway.)

2. Preparation: Wash the vegetables, remove the roots and skins; Meat should be cut into large slices and thin slices; Cut into thick slices of luncheon meat, ham sausage, etc.; Cut the potatoes into thick slices and serve them separately.

3. Preparation of flavor plates: generally prepare sesame oil, garlic paste, Kawasaki, soy sauce, vinegar, etc., depending on their respective flavors.

Cold pot skewers evolved from hot pot, but the way to eat them is very different. The hot pot must be operated by itself, self-shabu and self-ironing, and cold pot.

The skewers are ironed by a professional master and then put in a bowl for customers to use, which makes the taste and quality of the cold pot skewers have a better guarantee.

In addition, eating cold pot skewers must be accompanied by a cup of tea to appetize and eliminate food, relieve oil and greasy, change the taste, and reduce the spicy feeling. Tea.

Take green tea as the top.

Cold skewers: Hot skewers are small hot pots, cold skewers are similar to cold dishes, and they are also sold as skewers. Asking for a bowl of ice powder or white fungus, and then eating a few cold skewers and chatting about eight coats are the favorites of several of our die-hard friends.

Ingredients: vegetable oil, chicken fat, Pixian bean paste, dried chili, ginger, garlic, green onions, rock sugar, mash Secret ingredients (star anise, kaempa, cinnamon, cumin, grass fruit, grass and grass, bay leaves, vanilla, cloves) spice ratio, millet pepper, pickled red pepper, chili, Lao Gan Ma, liquor, Sichuan pepper, sesame pepper, salt, monosodium glutamate, chicken powder.

Method: 1. Vegetable oil is refined first; After the pot is hot, pour in vegetable oil and heat it, put in chicken fat, put in ginger, garlic cloves, green onion knots and fry until golden brown and remove them, then add Pixian bean paste and glutinous peppers, and then put in pickled peppers and millet peppers and fry quickly over high heat until the watercress is dry.

2. Add all kinds of spices, Sichuan pepper, pepper, chili pepper, etc. and stir-fry, fry over low heat for about 15 20 minutes, until the color of the spices in the pot becomes darker, 3. Add rock sugar and mash juice, slowly boil over low heat until the water in the mash juice completely evaporates, cover and boil until the raw materials in the pot are cooled, that is, the base material.

4. Mix the soup, fry the base, add the boiled bone broth, add salt, chicken essence, monosodium glutamate, etc.

Compared with the traditional hot pot, this removes the shortcomings of dryness, greasy, and fire, and shows the spicy and refreshing style of Sichuan flavor with a long aftertaste, accompanied by a glass of cold beer.

1. 250g of prawns, 200g of beef slices, 200g of pork slices, 200g of chicken slices, appropriate amount of fungus, appropriate amount of kelp, a package of bamboo shoots, a lettuce, an appropriate amount of enoki mushrooms, two chicken leg mushrooms, two thick soup treasures, an appropriate amount of Zhizhou Wusun sesame oil, an appropriate amount of white sesame seeds, an appropriate amount of Sichuan pepper, an appropriate amount of salt, an appropriate amount of ginger and garlic.

2. Wash the vegetables, cut the oranges, skewer well, and make the skewers smaller.

3. Put the water in the pot, put more, and if you use a pressure cooker, fill it up, mainly for soup. Add garlic cloves, ginger slices, 2 star anise, 1 small piece of cinnamon, salt, put in water and bring to a boil.

4. After the water in the pot boils, put in two thick soup treasures and boil for a while.

5. After the soup is cooked, pour it in half into a basin and set aside.

6. Leave this half of the soup to blanch all the skewered dishes, and pick it up for later use.

7. Put some peppercorns in the soup, then heat the sesame oil in the pot, pour the chili noodles into a waterless bowl, put half a handful into it, and pour the hot oil into the chili noodles.

8. When the oil foam in the chili noodle bowl is still there, pour the chili oil noodle into the soup poured out before, and then sprinkle the white sesame seeds into the soup, so that the cold vegetable skewers can be eaten after 20 minutes.

An authentic way to form cold pot skewers.

The red oil in the pot has a heat preservation effect, and it is better to use a casserole, so there is no need to heat it.

Recipe: Pour about 1000g of pre-boiled stock into a bowl of chicken Step 2: Add chicken fat to the stock.

【Ingredients】Ingredients: Wear skewers, water, salt, cooking oil, bay leaves, cinnamon, Sichuan pepper, star anise, dried chili, green onions, ginger and garlic, clear oil hot pot base, sugar, white sesame seeds.

The following points should be paid attention to when frying the base material of the refrigeration pan skewers:

1.Carefully selected. Chili peppers should generally be used"Seven Star Peppers", red color, positive taste, good spiciness; Sichuan Maowen pepper with red color, full grains and full fragrance of Sichuan pepper or Dahongpao of Liangshan Prefecture in Xichang is selected; Ginger should be selected from Guizhou's Guanling yellow ginger, which is full of juice, spicy and no bitterness; Douban should be the Douban of Pixian County, Sichuan.

2.Accurate metering. There is a strict recipe for the base material of the cold pot skewers, and the materials used and the amount must be accurate, otherwise the difference in the base of the skewers is very large.

3.Stir-fry process. For example, to make glutinous chili peppers, you must first add chili peppers"Fly a water", but time is critical.

The time is short, the draft is insufficient, and the fried skewers are dry and spicy; After the draught, the fried base is easy to muddy the soup, and the color is light. For example, when heating butter and vegetable oil, the temperature must be controlled below 110, and higher than 120 will oxidize the oil and decompose, resulting in a reduction in the quality of the oil.

4.Process steps. There are many materials used in the bottom material of the skewers in the frying refrigeration pan, which are oil-soluble and water-soluble; There are both first and second releases, and the requirements of the process should be strict and rigorous.

For example, spices contain a lot of volatile oils and volatile substances, which will be lost sharply after high heat, so spices should be applied before frying. For example, the chili pepper should be put first before it can be fried to dry the water and stir-fry the fragrance.

5.Master the heat. Generally in the stir-fry peppers, the use of fierce fire, rapid fire as soon as possible to fry dry water, when the water is fried out of about 75%, with medium heat, low heat slowly fry out the fragrance, the fire is big, it must be pasted in the pot, when frying Pixian bean paste, must be slowly stir-fried with low heat, the fragrance will be great.

The red oil in the pot has a heat preservation effect, and it is better to use a casserole, so there is no need to heat it.