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A hot pot dipping sauce and fresh technology, applied in the fields of application, food preparation, food science, etc., can solve problems such as difficult selection, achieve good taste and improve taste
Inactive Publication Date: 2015-07-29
QINGDAO QIYUAN ZHENDONG ELECTRIC
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Problems solved by technology
But it is difficult to choose a delicious and
Method used
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Embodiment 1
[0010] A dipping sauce for three delicacies hot pot, which is made from the following raw materials in parts by weight:
[0011] 9 parts of Wang Shouyi brand thirteen spices, 13 parts of sweet noodle sauce, 20 parts of water, 20 parts of mud crab meat, 12 parts of garlic, 25 parts of fresh pork, 9 parts of green onion, 13 parts of ginger, 5 parts of sugar, 12 parts of pepper powder, chili 13-33 parts of sauce, 6 parts of rice wine, 8 parts of cumin, 6 parts of pepper, 24 parts of dried shrimp, and 15 parts of soybean oil.
Embodiment 2
[0013] A dipping sauce for three delicacies hot pot, which is made from the following raw materials in parts by weight:
[0014] 20 parts of Wang Shouyi brand thirteen spices, 24 parts of sweet noodle sauce, 40 parts of water, 45 parts of mud crab meat, 16 parts of garlic, 30 parts of fresh pork, 13 parts of green onions, 27 parts of ginger, 15 parts of sugar, 24 parts of pepper powder, chili 13-33 parts of sauce, 12 parts of rice wine, 14 parts of cumin, 24 parts of pepper, 26 parts of dried shrimp, and 30 parts of soybean oil.
Embodiment 3
[0016] A dipping sauce for three delicacies hot pot, which is made from the following raw materials in parts by weight:
[0017] 14 parts of Wang Shouyi brand Thirteen Fragrances, 18 parts of sweet noodle sauce, 32 parts of water, 27 parts of mud crab meat, 14 parts of garlic, 28 parts of fresh pork, 11 parts of green onions, 15 parts of ginger, 8 parts of sugar, 21 parts of pepper powder, chili 27 parts of sauce, 9 parts of rice wine, 11 parts of cumin, 17 parts of pepper, and 25 parts of dried shrimp.
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Abstract
A three-delicacy hot-pot dipping sauce is prepared from raw materials in parts by weight as follows: 9-20 parts of Wangshouyi thirteen-spices, 13-24 parts of a sweet sauce, 20-40 parts of water, 20-45 parts of scylla serrate muddy flesh, 12-16 parts of garlic, 25-30 parts of fresh pork, 9-13 parts of scallions, 13-27 parts of fresh ginger, 5-15 parts of sugar, 12-24 parts of pepper powder, 13-33 parts of a chili sauce, 6-12 parts of yellow wine, 8-14 parts of fennel, 6-24 parts of pepper, 24-26 parts of dried and shelled shrimps and 15-30 parts of soybean oil. The dipping sauce has the benefits as follows: the three-delicacy hot-pot dipping sauce tastes good, can enhance the flavor of food and is free of ingredients harmful to human bodies.
Description
technical field [0001] The invention relates to a dipping sauce for three delicacies hot pot, which belongs to the field of food. Background technique [0002] The hot pot has now developed into a mandarin duck pot, with different types of spicy, light, and light, each one can choose what they need, suitable for all ages, and it is a good product in winter. Hot pot is becoming more and more popular, and there are more and more dipping sauces on the market. Dipping sauce dishes are an indispensable part of hot pot. The common ones are sesame oil sauce, garlic sauce, pepper sauce, red oil sauce Vegetable dish, chili sauce dish, Chuan Qi dipping dish, sauce dish, leek flower dish, etc. The main ingredients that are scalded in the hot pot are hot when they are just out of the pot. If you dip the main ingredients that have just been taken out of the pot in the sauce, the temperature of the hot ingredients can be lowered, and the mouth will not be scalded. But it is difficult to...
Claims
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Application Information
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