Preparation method of hotpot condiment
A technology of hot pot base material and operation method, applied in the field of food processing, can solve problems such as stomach injury, and achieve the effects of paying attention to materials, spicy and delicious taste, and excellent taste.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0050] This example provides a preparation method for hot pot bottom material. The specific operation method is as follows: burn raw yellow rapeseed oil to 250°C, wait for the oil temperature to drop to 150°C, add butter to melt, add fresh ingredients and fry After that, take it out, put the dried chili and bullet dried chili skin, cook for 1.5 hours on medium and low heat, until the oil is red and clear, then add watercress, cook for 1.5 hours on medium and low heat, then add soybean paste, cook for 0.5 hours on low heat , add one-third of the mixed dry spices and rock sugar, simmer for 1 hour on low heat, finally add peppercorns, remaining dry spices, spicy sauce and Laoganma, simmer for 10 minutes, then add bullet chili noodles, two vitex Sea pepper noodles and white wine are boiled for 5-15 minutes and then cooled to obtain the hot pot bottom material.
[0051] The raw yellow rapeseed oil, butter, fresh ingredients, dried chili, bullet dried chili skin, watercress, soybean...
Embodiment 2
[0058] This example provides a preparation method for hot pot bottom material. The specific operation method is as follows: heat raw yellow rapeseed oil to 350°C, wait for the oil temperature to drop to 150°C, add butter to melt, add fresh ingredients and fry After that, take it out, put the dried chili and bullet dried chili skin, cook for 1.5 hours on medium and low heat, until the oil is red and clear, then add watercress, cook for 1.5 hours on medium and low heat, then add soybean paste, cook for 0.5 hours on low heat , add 1 / 2 weight of dry spices and rock sugar after mixing, simmer for 1 hour on low heat, finally add peppercorns and remaining dry spices, spicy sauce and Laoganma, simmer for 30 minutes on low heat, add bullet chili noodles, two Jingtiao sea pepper noodles and white wine are boiled for 15 minutes and then cooled to obtain the hot pot base.
[0059] The raw yellow rapeseed oil, butter, fresh ingredients, dried chili, bullet dried chili skin, watercress, soy...
Embodiment 3
[0066] This example provides a method for preparing hot pot bottom material. The specific operation method is as follows: burn raw yellow rapeseed oil to 300°C, wait for the oil temperature to drop to 150°C, add butter to melt, add fresh ingredients and fry Finally, take it out, put the dried chili and bullet dried chili skin, cook for one and a half hours on medium and low heat, until the oil is red and clear, then add watercress, cook for one and a half hours on medium and low heat, then add soybean paste, and cook for half a day on low heat After an hour, add one-third of the mixed dry spices and rock sugar, simmer for an hour on low heat, and finally add peppercorns and the remaining dry spices, spicy sauce and Laoganma, simmer for 20 minutes, then add bullet chili noodles , Erjingtiao sea pepper noodles, white wine, boil for ten minutes and then cool to get the hot pot bottom material.
[0067] The raw yellow rapeseed oil, butter, fresh ingredients, dried chili, bullet dr...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More