Additive-free butter hotpot seasoning and preparation method thereof
A hot pot bottom material and additive-free technology, which is applied in food science and other fields, can solve the problems of not pure enough taste, natural taste, long-lasting blandness, hidden dangers, etc., and achieve a good taste effect
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Embodiment 1
[0013] This implementation is made by frying the following spice raw materials and stir-fried ingredients in parts by weight. The spice raw materials are: 450 parts of white kao, 150 parts of star anise, 100 parts of cinnamon bark, 280 parts of tangerine peel, 90 parts of licorice, and 100 parts of papaya , 5 parts of Luo Han Guo, 200 parts of Trichosanthes, 200 parts of Vanilla, 100 parts of Grass, 100 parts of Angelica, 100 parts of Dried Ginger, 100 parts of Algal Ginger, 100 parts of Fragrant Sand, 50 parts of Piper Piper, 100 parts of Clove, 100 parts of Kaempferen, 150 parts of grass fruit, 100 parts of amomum, 100 parts of fragrant leaves, 900 parts of cumin, 150 parts of lemongrass, 100 parts of fragrant fruit, 50 parts of red kao, the ingredients for the stir-fry are: 180 parts of butter, rapeseed oil 38 parts, 25 parts of bean paste, 8 parts of spicy sauce, 6 parts of tempeh, 1.5 parts of pickled pepper, 1.5 parts of pickled ginger, 1.5 parts of wild pepper, 1.5 parts...
Embodiment 2
[0015] This implementation is made by frying the following spice raw materials and stir-fried ingredients in parts by weight. The spice raw materials are: 500 parts of white kao, 200 parts of star anise, 150 parts of cinnamon bark, 300 parts of tangerine peel, 100 parts of licorice, and 150 parts of papaya , 8 parts of Mangosteen, 250 parts of Thyme, 250 parts of Vanilla, 150 parts of Grass, 1150 parts of Angelica, 150 parts of Dried Ginger, 150 parts of Algal Ginger, 150 parts of Fragrant Sand, 100 parts of Piper Piper, 150 parts of Clove, 150 parts of Kaempferen, 200 parts of grass fruit, 150 parts of amomum, 150 parts of fragrant leaves, 1000 parts of fennel, 200 parts of lemongrass, 150 parts of fragrant fruit, 100 parts of red kui, the ingredients of the stir-fry are: 190 parts of butter, rapeseed oil 40 parts, 28 parts of bean paste, 10 parts of spicy sauce, 8 parts of tempeh, 2 parts of pickled pepper, 2 parts of pickled ginger, 2 parts of wild pepper, 2 parts of glutino...
Embodiment 3
[0017] This implementation is made by frying the following spice raw materials and stir-fried ingredients in parts by weight. The spice raw materials are: 480 parts of white kao, 170 parts of star anise, 130 parts of cinnamon bark, 290 parts of tangerine peel, 95 parts of licorice, and 125 parts of papaya , 7 parts of Luo Han Guo, 240 parts of Trichosanthes, 240 parts of Vanilla, 130 parts of Grass, 120 parts of Angelica, 140 parts of Dried Ginger, 140 parts of Algal Ginger, 140 parts of Fragrant Sand, 90 parts of Piper Piper, 140 parts of Clove, 140 parts of Kaempferen, 180 parts of grass fruit, 140 parts of amomum, 140 parts of fragrant leaves, 950 parts of cumin, 140 parts of lemongrass, 140 parts of fragrant fruit, 80 parts of red koi, the ingredients of the stir-fry are: 185 parts of butter, rapeseed oil 39 parts, 27 parts of bean paste, 9 parts of spicy sauce, 7 parts of tempeh, 1.8 parts of pickled pepper, 1.8 parts of pickled ginger, 1.8 parts of wild pepper, 1.8 parts ...
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