Clear oil hotpot condiment and preparation method thereof

Abstract

The invention provides a clear oil hotpot condiment and a preparation method thereof. The clear oil hotpot condiment comprises the following raw materials by weight: 150g of dry chillies, 30g of dry Chinese prickly ash, 150g of Pixian broad bean sauce, 6g of anise, 6g of cinnamon, 6g of round cardamom fruit, 4g of amomum tsaoko, 4g of rhizoma kaempferiae, 2g of dahurian angelica root, 2g of lysimachia sikokiana, 3g of fennel, 3g of myristica fragrans, 4g of bay leaves and 400g of cooked rapeseed oil, and seasoning raw materials including 15g of diced onions, 3g of salt, 4g of pepper powder, 25g of old gingers, 15g of garlic cloves, 15g of chicken essence and 15g of rock sugar. Various selected raw materials in the hotpot soup brine have different nutritious functions and have the functions of nourishing and building bodies, dispelling cold and removing dampness and promoting appetite. The clear oil hotpot condiment has the characteristics that the clear oil hotpot condiment has strong oil fragrance, is spicy, irritating, fresh, mellow and tempting and has unique flavor, and can achieve the positive effects of enhancing the fragrance, spiciness, color and saltiness, removing fishy smell and greasiness and promoting appetite when eaten.

Description

technical field [0001] The invention relates to the field of hot pot bottom material, in particular to a clean oil hot pot bottom material and a preparation method thereof. Background technique [0002] At present, there are bone soup bases, fish soup bases, chicken soup bases, etc. that appear in hot pot restaurants. The bone soup hot pot base is rich and fragrant, which is helpful for calcium-deficient people, and has high nutritional content; the fish soup base is fish, which has the effect of improving eyesight, and the fish soup has a nourishing effect; the chicken soup base is clear, fragrant, and not easy to get angry. There are also some hot pot base materials specially aimed at women, such as pigeon soup base, which has the effect of nourishing yin. In the prior art, there are many ways of hot pot bottom material, and the production methods are similar. The key to the taste of the hot pot base lies in the selection of ingredients, the ratio of spices, and the mast...

AI Technical Summary

Problems solved by technology

For example, if you choose low-priced butter, the taste of the fried hot pot base will be very different. This kind of taste is not fragrant, there are various strange smells, and it is easy to foam when cooking, etc.

If the ratio of spices is not good, it will affect the taste of hot pot and the aroma will not be correct

If the heat of the hot pot base is not well controlled, the aroma of the hot pot base will be bad and not easy to emit.