Old northeast sauerkraut flavored hotpot condiment and processing method thereof
A hot pot bottom material and sauerkraut technology, which is applied in the field of condiment food processing, can solve the problems of lack of halal products, lack of nutrition, simple process, etc., and achieve the effect of good taste, rich nutrition and pleasant smell
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[0024] An old Northeast sauerkraut-flavored hot pot base material and a preparation method thereof, comprising the following steps:
[0025] A. Heat the butter to boiling, add green onions, ginger, garlic, millet pepper, and bean paste to the hot oil in sequence, and stir-fry until the aroma is released;
[0026] B. Add bone broth and old Northeast sauerkraut, stir-fry for 2-3 minutes;
[0027] C. Add rock sugar, star anise, cumin, cinnamon and monosodium glutamate, stir fry until the rock sugar melts and the fragrance overflows;
[0028] D. Evaporate on high heat to collect the juice, and place it to cool for later use.
[0029] The old Northeast sauerkraut is selected from the season's Chinese cabbage, remove the outer layer of the Chinese cabbage, put it in the pickle tank, fill the space in the tank, fill it with cold boiled water, add salt, and press it with heavy objects to prevent the cabbage from floating and exposed Put it on the water surface and marinate it at 10~...
Embodiment 1
[0035] An old Northeast sauerkraut-flavored hot pot base material, prepared from the following raw materials in parts by weight: 40 parts of butter, 10 parts of millet pepper, 0.1 part of ginger, 0.1 part of garlic, 1 part of bean paste, 40 parts of bone broth, Northeast sauerkraut 50 parts, rock sugar 0.1 part, monosodium glutamate 0.1 part, cumin 0.005 part, star anise 0.01 part, cinnamon bark 0.01 part, pepper 0.1 part, beef bone oil 2 parts, vegetable oil 1 part, chili oil 0.5 part.
Embodiment 2
[0037] An old Northeast sauerkraut-flavored hot pot base material, prepared from the following raw materials in parts by weight: 70 parts of butter, 25 parts of millet pepper, 0.3 parts of ginger, 0.3 parts of garlic, 3 parts of bean paste, 70 parts of bone broth, old Northeast sauerkraut 125 parts, rock sugar 0.2 parts, monosodium glutamate 0.4 parts, cumin 0.01 parts, star anise 0.05 parts, cinnamon bark 0.03 parts, pepper 0.3 parts, beef bone oil 3 parts, vegetable oil 3 parts, chili oil 1 part.
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