Soup-free hot pot-hot pot taste seasonings

Abstract

The invention relates to a making method and an eating method for four hot pot taste seasonings. The making method comprises the following steps of: decocting spices such as gromwell, round cardamom fruit, tsaoko amomum fruit, resurrection lily, clove, amomum fruit, nutmeg, hawthorn, allspice, cumin, cinnamon, liquorice, fenugreek lysimachia, dahurian angelica root, jasmine, lysimachia sikokiana, nard, tangerine peel, Indian long pepper, anise, myrcia, Mongolian thyme herb, cyperus rotundus, fructus amomi rotundus, purple perilla, costustoot, fennel, grosvener siraitia, galangal and lemon grass, and ingredients such as beef tallow, colleseed oil, Pixian spicy bean, fermented soya beans, cooking wine, chili like the magnetic defang, dry pod pepper, ginger, garlic, green Chinese onion, pepper, black pepper, crystal sugar, white sugar, chicken powder, aginomoto, salt, fresh soup and fermented glutinous rice according to a proportion to prepare a special hot spot material, and respectively extracting. The hot pot taste seasonings are suitable for cooking methods such as stir-frying, frying, mixing, steaming, simmering, dipping, stewing, and stewing in soy sauce. The eating method is the same as that of soup-free hot spot dishes; and the hot pot taste seasonings are convenient to use, namely a proper amount of seasoning is added when dishes are cooked, and a mode of scalding in soup in the traditional hot spot is not needed.

Description

technical field [0001] The present invention relates to a class of four kinds of edible seasonings, and in particular, the present invention relates to a production method and eating method of a class of four kinds of hot pot flavored seasonings, which have achieved a leapfrog innovation in the traditional way of eating hot pot and can eat hot pot without soup --Hot pot seasoning. Background technique [0002] So far, the traditional way of eating hot pot is to add fresh soup, ginger, garlic, Pixian watercress, pepper, pepper, spices, etc. into the pot to make the bottom soup, and then put the prepared food Put in a pot and cook. Although this traditional method has certain advantages, it is not so convenient to eat. If you want to eat it, you have to go to the restaurant. It is difficult to make that kind of taste at home. Because of the cumbersome process and ingredients of hot pot processing, most of the hot pot base products on the market are solid, and its fragrance c...

AI Technical Summary

Problems solved by technology

Although this traditional method has certain advantages, it is not so convenient to eat. If you want to eat, you have to go to the restaurant. It is difficult to make that kind of taste at home.

Because of the cumbersome process and ingredients of hot pot processing, the hot pot base products on the market are mostly solid, and their fragrance can only be fully released after a long time of cooking, so they are not suitable for frying and deep-frying. , Fried, mixed, steamed, stewed, grilled, grilled, dipped, stewed, stewed, pasta and other short-time cooking foods