Preparation method of soup base of clear soup hotpot
A technology for hot pot base and clear soup, which is applied in the functions of food ingredients, food ingredients containing natural extracts, food science and other directions, can solve the problems of easy to get angry, and the taste is weak, and achieves good fire-reducing effect and rich soup. , rich aroma effect
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Embodiment 1
[0029] A preparation method for clear soup hot pot bottom material, comprising the following steps:
[0030] A. chicken broth
[0031] Water and local chicken are added into the pot according to the mass ratio of 3:1 to boil, and the boil time is 2.5h;
[0032] B base soup making
[0033] Weigh 50 parts of chicken broth prepared in step A, add 2 parts of Codonopsis pilosula, 5 parts of shiitake mushrooms, 4 parts of bamboo fungus, 1 part of Chinese yam and 1 part of Imperata rhizome into the pot and boil for 80 minutes, then cool down to 50°C, add 2 1 part chrysanthemum concentrate, stir evenly;
[0034] C. Stir fry with spices
[0035] Weigh 5 parts of vegetable oil and add it into a frying pan, heat it at 190°C, add 6 parts of spices and 0.5 part of sesame and stir-fry for 3 minutes to obtain fried spices;
[0036] D. Cooking hot pot ingredients
[0037] Add the bottom soup prepared in step B to the stir-fried spices prepared in step C, add sliced ginger and garlic, ...
Embodiment 2
[0039] A preparation method for clear soup hot pot bottom material, comprising the following steps:
[0040] A. chicken broth
[0041] Water and local chicken are added into the pot according to the mass ratio of 5:1 and boiled, and the boiled time is 2h;
[0042] B base soup making
[0043] Weigh 70 parts of chicken soup prepared in step A, and add 4 parts of Codonopsis pilosula, 10 parts of shiitake mushrooms, 8 parts of bamboo fungus, 4 parts of Chinese yam and 4 parts of Imperata rhizome into the pot and boil for 40 minutes, then cool down to 60°C, add 2 1 part chrysanthemum concentrate, stir evenly;
[0044] C. Stir fry with spices
[0045] Weigh 10 parts of vegetable oil and add it into a frying pan, heat it at 190°C, add 10 parts of spices and 1.2 parts of sesame and stir-fry for 6 minutes to obtain fried spices;
[0046] D. Cooking hot pot ingredients
[0047] Add the base soup prepared in step B to the stir-fried spices prepared in step C, add ginger slices and ...
Embodiment 3
[0049] A preparation method for clear soup hot pot bottom material, comprising the following steps:
[0050] A. chicken broth
[0051] Water and local chicken are added into the pot according to the mass ratio of 4:1 to boil, and the boil time is 2.5h;
[0052] B base soup making
[0053] Weigh 65 parts of chicken broth prepared in step A, 3 parts of Codonopsis pilosula, 7 parts of shiitake mushrooms, 5 parts of bamboo fungus, 2 parts of Chinese yam and 2 parts of Imperata rhizome, add them to the pot and boil for 60 minutes, then cool down to 55 ° C, add 3 1 part chrysanthemum concentrate, stir evenly;
[0054] C. Stir fry with spices
[0055] Weigh 5 to 10 parts of vegetable oil and add it into a frying pan, heat it at 170°C, add 7 parts of spices and 0.8 parts of sesame and stir-fry for 4 minutes to obtain fried spices;
[0056] D. Cooking hot pot ingredients
[0057] Add the base soup prepared in step B to the stir-fried spices prepared in step C, add sliced ginger...
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