Sauting method for producing chafing dish fish bottom flavoring

Abstract

The invention provides a process for making bottom flavoring of chafing fish dish, wherein the raw material includes salad oil, butter, bean cotyledon, pepper, fresh ginger, toasted garlic, onion, crystal sugar, fermented glutinous rice, star aniseed, rhizome of galange resurrectionlily, cassia bark, common fennel fruit, tsaoko cardamon, alkanna tinctoria, geranium, vanilla leaves and cloves.

Description

[0001] field of fire technology

[0002] The invention relates to a method for preparing food seasoning, in particular to a method for frying hot pot fish base. Background technique

[0003] Hot pot fish is becoming more and more popular due to its high nutritional value and rich taste. The finished hot pot fish ingredients and hot pot fish dishes sold in the market and restaurants at present have a wide variety of raw material formulas and preparation methods, and the final taste is expressed as spicy, fragrant, sweet, etc., which can meet the eating requirements of people with different tastes. However, this single-taste cooking method needs to constantly change the formula and preparation method, which cannot meet the dietary needs of complex tastes, and is difficult to form industrialized processing and preparation requirements. Experienced people know that the taste of hot pot fish is mainly reflected by the old soup, and the key to the old soup lies in the frying of the...