Hotpot condiment with effect of pan-sticking prevention and preparation method thereof
A technology of hot pot bottom material and non-stick pan, which is applied in food preparation, application, food science, etc. It can solve the problems of local temperature eaters' health hazards, sticky pan, unfavorable hot pot consumption, etc., so as to avoid sticky pan and inconvenient consumption , The effect of simple process
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Embodiment 1
[0025] 33 parts of vegetable oil; 10 parts of butter; 11 parts of pepper; 9 parts of watercress; 5 parts of ginger; 4 parts of garlic; 5 parts of edible salt; 3 parts of white sugar; 2 parts of chicken essence; 1.5 parts of Zanthoxylum bungeanum; 1 part of spices; 0.7 parts of high fresh essence; 0.4 parts of edible spices.
[0026] The high fresh essence is formed by mixing sodium glutamate: disodium 5'-taste nucleotide: disodium succinate at a weight percentage of 93:5:2.
[0027] The spices are prepared by mixing star anise, cumin, cardamom and cinnamon at a ratio of 32:30:17:18 (mass percentage), crushing and passing through a 10-mesh sieve.
[0028] Follow the steps below to fry:
[0029] 1) Heat and melt the butter, add vegetable oil and mix well, continue heating to 120°C mixed hot oil, add ginger to the hot oil, and stir fry; then add garlic and stir fry, then add chili and stir fry to make the oil boil for 15 minutes;
[0030] 2) Turn off the heat, add watercress a...
Embodiment 2
[0034] 35 parts of vegetable oil; 12 parts of butter; 13 parts of pepper; 11 parts of watercress; 7 parts of ginger; 6 parts of garlic; 7 parts of edible salt; 5 parts of white sugar; 4 parts of chicken essence; 3 parts of Zanthoxylum bungeanum; 1.5 parts of spices; 0.9 parts of high fresh essence; 0.6 parts of edible spices.
[0035] The high fresh essence is formed by mixing sodium glutamate: disodium 5'-taste nucleotide: disodium succinate at a weight percentage of 93:5:2.
[0036] The spices are prepared by mixing star anise, cumin, cardamom and cinnamon at a ratio of 34:20:30:15 (mass percentage), crushing and passing through a 10-mesh sieve.
[0037] Follow the steps below to fry:
[0038] 1) Heat and melt the butter, add vegetable oil and mix evenly, continue heating to 130°C mixed hot oil, add ginger to the hot oil, stir fry; then add garlic and stir fry, then add chili and stir fry, so that the oil boil for 19 minutes;
[0039] 2) Turn off the heat, add watercress ...
Embodiment 3
[0043] 34 parts of vegetable oil; 11 parts of butter; 12 parts of pepper; 10 parts of watercress; 6 parts of ginger; 5 parts of garlic; 6 parts of edible salt; 4 parts of white sugar; 3 parts of chicken essence; 2 parts of Zanthoxylum bungeanum; 1.2 parts of spices; 0.8 parts of high fresh essence; 0.5 parts of edible spices.
[0044] The high fresh essence is formed by mixing sodium glutamate: disodium 5'-taste nucleotide: disodium succinate at a weight percentage of 93:5:2.
[0045] The spices are prepared by mixing star anise, cumin, cardamom and cinnamon at a ratio of 30:25:25:15 (mass percentage), crushing and passing through a 10-mesh sieve.
[0046] Follow the steps below to fry:
[0047] 1) Heat and melt the butter, add vegetable oil and mix evenly, continue heating to 125°C mixed hot oil, add ginger to the hot oil, stir-fry; then add garlic and stir-fry, then add chili and stir-fry to make the oil boil for 18 minutes;
[0048] 2) Turn off the heat, add watercress a...
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