Preparation method of slag-free chafing dish bottom soup

Abstract

The invention provides a preparation method of a dreg-free hot pot stock. The method comprises the following steps: preparing materials, namely processing chili powder, spice and Chinese prickly ash for later use; extracting, namely heating mixed vegetable oil, and respectively adding the chilli powder, bitter spice, fragrant spice and the Chinese prickly ash step by step, removing dregs and reserving oil; frying, namely heating the oil, sequentially adding green onion, ginger, garlic, hot and spicy sauce, thick broad-bean sauce, fermented soya beans, Chinese white spirit and rock candy, finally separating out oil to form dreg-free hot pot red oil, and reserving dreg-free hot pot condiments; decocting, namely decocting a soup-stock, boiling, adding the dreg-free hot pot condiments, adding salt, chicken essence and Chinese white spirit, removing the turbid part on a bottom layer, and reserving the dreg-free hot pot stock; and finally preparing the hot pot condiments. By virtue of the mode of the dreg-free hot pot red oil and the dreg-free hot pot stock, the more and more fragrant effect is fully finished by pungent, spicy and fragrant tastes of the dreg-free hot pot red oil, comprehensive fragrances of the green onion, ginger and garlic in the dreg-free hot pot stock, and the sauce flavors of thick broad-bean sauce and fermented soya beans.

Description

technical field

[0001] The invention belongs to the field of food, and in particular relates to a preparation method of no-slag hot pot soup. Background technique

[0002] Hot pot originated from a way of eating fish and vegetables in soup by fishermen along the Yangtze River in Chongqing. After continuous changes, it formed its unique soup method and raw material selection. The traditional hot pot base is made of animal and vegetable oil, Chinese prickly ash, chili, tempeh, spices, etc. after a few hours of frying, it is ready for use. However, it has many discomforts, such as the base material sinks to the bottom and is easy to paste. The rinsed dishes will adhere to a certain base ingredient, which makes people feel uncomfortable in the mouth. The bottom material is continuously heated by diners to produce a comprehensive taste, which some diners may not be comfortable with. Due to the high salt content of ingredients such as bean paste, the bottom of the pot will beco...

Examples

Embodiment Construction

[0037] The present invention will be further described below in combination with specific embodiments.

[0038] Select raw materials according to the following parts by weight:

[0039] Mixed vegetable oil 100, dried chili 20, pepper 3, bean paste 10, ginger 5, spicy sauce 15, green onion 5, garlic 5, clove 0.4, licorice 0.8, angelica 0.6, lemongrass 0.6, kaempferen 0.6, star anise 1, thyme 2 , Cumin 1, Fragrant leaves 2, Cinnamon bark 2, Baikou 1, Xiangguo 1, Caoguo 1, Xiangsha 1, Luo Han Guo 1, Chenpi 1, Gansong, Lingcao 1, Paicao 1.

[0040] Then, prepare the dregs-free hot pot soup according to the following steps:

[0041] (1) material preparation

[0042] Select naturally stored high-quality dried peppers with good color and good spiciness, dry the above-mentioned peppers through a dryer, and then process them into chili powder for later use;

[0043] Select spices, divide the spices into bitter and aromatic types, process and smash them into coarse pieces, and deodor...

technical field

[0001] The invention belongs to the field of food, and in particular relates to a preparation method of no-slag hot pot soup. Background technique

[0002] Hot pot originated from a way of eating fish and vegetables in soup by fishermen along the Yangtze River in Chongqing. After continuous changes, it formed its unique soup method and raw material selection. The traditional hot pot base is made of animal and vegetable oil, Chinese prickly ash, chili, tempeh, spices, etc. after a few hours of frying, it is ready for use. However, it has many discomforts, such as the base material sinks to the bottom and is easy to paste. The rinsed dishes will adhere to a certain base ingredient, which makes people feel uncomfortable in the mouth. The bottom material is continuously heated by diners to produce a comprehensive taste, which some diners may not be comfortable with. Due to the high salt content of ingredients such as bean paste, the bottom of the pot will beco...

Examples

Embodiment Construction

[0037] The present invention will be further described below in combination with specific embodiments.

[0038] Select raw materials according to the following parts by weight:

[0039] Mixed vegetable oil 100, dried chili 20, pepper 3, bean paste 10, ginger 5, spicy sauce 15, green onion 5, garlic 5, clove 0.4, licorice 0.8, angelica 0.6, lemongrass 0.6, kaempferen 0.6, star anise 1, thyme 2 , Cumin 1, Fragrant leaves 2, Cinnamon bark 2, Baikou 1, Xiangguo 1, Caoguo 1, Xiangsha 1, Luo Han Guo 1, Chenpi 1, Gansong, Lingcao 1, Paicao 1.

[0040] Then, prepare the dregs-free hot pot soup according to the following steps:

[0041] (1) material preparation

[0042] Select naturally stored high-quality dried peppers with good color and good spiciness, dry the above-mentioned peppers through a dryer, and then process them into chili powder for later use;

[0043] Select spices, divide the spices into bitter and aromatic types, process and smash them into coarse pieces, and deodor...