Hot-pot condiment for pickled fish and preparation method of hot-pot condiment
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The technology of hot pot base material and pickled fish is applied in the field of hot pot base material, and can solve the problems of improper aroma, bad aroma of hot pot base material, strange taste and the like
Inactive Publication Date: 2015-01-21
王怀喜
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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.
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[0021] The raw materials and weight proportions of the pickled fish hot pot bottom material are respectively: 40 grams of dried chili, 40 grams of dried Chinese prickly ash, 6 grams of star anise, 5 grams of cumin, 100 grams of wild pepper, 200 grams of pickled green vegetable stems, 20 grams of green onion, 20 grams of ginger slices, 20 grams of garlic cloves, 10 grams of rock sugar, 200 grams of pork oil;
[0022] Seasoning ingredients: 5 grams of salt, 5 grams of pepper, 30 grams of rice wine juice, 30 grams of egg white starch paste, 5 grams of chicken essence;
[0023] Preparation method: the preparation method is the following steps: step 1), add 200 grams of pig oil into the iron pot, heat; keep the temperature at about 70 ° C; add 40 grams of dried chili, 40 grams of dried pepper, 6 grams of star anise, 5 grams of cumin, 100 grams of wild pepper, 200 grams of pickled green vegetable stalks, 20 grams of scallion, 20 grams of ginger, 20 grams of garlic, 10 grams of rock ...
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Abstract
The invention relates to a hot-pot condiment for pickled fish and a preparation method of the hot-pot condiment. The hot-pot condiment for the pickled fish is prepared from the raw materials by weight: 40g of dry hot peppers, 40g of dry pericarpium zanthoxyli, 6g of aniseed, 5g of cumin, 100g of capsicum frutescens var, 200g of marinaded green vegetable stems, 20g of spring onion segments, 20g of ginger slices, 20g of garlic pieces, 10g of crystal sugar and 200g of pig oil and the flavoring raw materials by weight: 5g of salt, 5g of pepper powder, 30g of rice wine, 30g of egg-white starch slurry and 5g of chicken essence. The nutritious effects of all the selected raw materials in the hot-pot condiment are various, so that the hot-pot condiment has the effects of body nourishing and building, cold and dampness expelling and appetite and digestion stimulating, has the characteristics of attractive color and luster, strong aroma and tender, slightly-spicy, sour and fresh fish and has the positive effects of aroma increasing, hotness improving, color improving, salty taste increasing, fish smell removing, taste normalizing and appetite stimulating.
Description
technical field [0001] The invention relates to the field of hot pot bottom material, in particular to a sauerkraut fish 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 th...
Claims
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Application Information
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