Tong bamboo shoot and oriental weatherfish hotpot condiment and preparation method thereof

Abstract

The invention provides a Tong bamboo shoot and oriental weatherfish hotpot condiment and a preparation method thereof. The Tong bamboo shoot and oriental weatherfish hotpot condiment is prepared from the following raw materials by weight: 150g of Pixian broad bean paste, 80g of dried chilli sections, 35g of dried Chinese prickly ash, 6g of anise, 6g of cinnamon, 3g of fennel, 4g of fructus amomi, 3g of bay leaves, 3g of kaempferia galanga, 15g of fermented soybeans, 20g of scallion sections, 30g of ginger slices, 55g of garlic cloves, 60g of pickled chilli powder, 70g of pickled tender ginger slices, 10g of rock sugar, 400g of lard and 200g of boiled rapeseed oil. Seasoning raw materials include 10g of salt, 50g of cooking wine, 3g of pepper powder, 5g of chicken essence, 50g of fried crisp broad beans and 20g of rice wine juice. 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 Tong bamboo shoot and oriental weatherfish hotpot condiment has the characteristics that the Tong bamboo shoot and oriental weatherfish hotpot condiment has red bright color, is tender in oriental weatherfish and crisp and refreshing in Tong bamboo shoots and is pungent, spicy, fresh and fragrant, and has the positive effects of enhancing the fragrance, spiciness, color and saltiness, removing fishy smell and greasiness, harmonizing the taste and promoting appetite.

Description

technical field [0001] The invention relates to the field of hot pot bottom material, in particular to a tube bamboo shoot and loach 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 sp...

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.