Meeting on the tip of the tongue(she jian shang de xiang feng zhong qing huo guo di liao )

Meeting on the tip of the tongue

Introduction:

"The meeting on the tip of the tongue" -- Chongqing hot pot bottom material now 000 "the tip of the tongue 2" the fifth episode of "meeting" in Chongqing hot pot, the red and oily hot pot bottom material really makes people salivate. As a Chongqing sister, I seldom make my own hot pot bottom material at home. If I want to eat it, I go to the hot pot shop. The hot pot is hot and sweaty Today, I came to make a hot pot seasoning at home. I consulted a friend who runs a hot pot shop for the formula of this seasoning. This kind of spicy seasoning has many uses. It can not only be used as the seasoning of hot pot, but also can be used for spicy hot pot, spicy hot pot, Mapo bean curd, boiled meat and other dishes. This time, I used the spice version and the home version. Of course, on this basis, you can add your favorite ingredients, such as scallion, oyster sauce, tangerine peel, or other spices. It's a lot of trouble to boil the bottom material once, so this time I'll boil more and put it in the refrigerator slowly. It's easier to keep without fresh ingredients. If you need more seasoning for a dish, just add other ingredients. Spicy hotpot base material is divided into meat oil pie and clear oil pie. Beef oil is used as base oil, and some people like to add lard or chicken oil, which will condense into lumps after cooling. I'm from Qingyou school. I use vegetable oil as base oil. The hot pot seasoning will not condense and will always flow. If you like the meat oil version, just change the vegetable oil into butter. When you want to eat hot pot, add proper amount of base material with high soup, which is the bottom of red soup pot. Soup can be boiled with pig bone or beef bone, or with mushroom and scallion. Most of the hot pot seasonings sold in the supermarket have too much monosodium glutamate, and they are all butter version, which makes people tired of eating too much. Try homemade hot pot seasoning, and you won't be disappointed. "

Production steps:

Step 1: soak dried pepper in warm water for 20 minutes

Step 2: first cut all kinds of spices into 2-inch long knots, and soak them in warm water for about 20 minutes. (clove, tsaokuo, cardamom, nutmeg, fennel, cinnamon, star anise, Sannai, Amomum villosum, gansiao, Xiangye, paicao)

Step 3: prepare more Chinese prickly ash

Step 4: cut ginger and garlic into powder and set aside

Step 5: soak the soft spices and drain

Step 6: roughly smash with a cooking machine to form sawdust

Step 7: smash the pickled peppers with a cooking machine to make Ciba sea peppers

Step 8: Smash Pixian Douban, chili oil and dried Douchi into mud by cooking machine

Step 9: pour all 500ml oil into the pot, and then pour in the dry spices that were broken before

Step 10: bring the cold oil to a low heat and simmer slowly for about 15-20 minutes

Step 11: when the minced spices become brown and dry, filter the boiled spice oil into another pot with a filter screen

Step 12: add the seasoning oil just fried in another pot, pour the mixed sauce in the previous (8) step into the seasoning oil, and stir fry the Ciba sea pepper in the next (7) step

Step 13: add minced ginger and garlic, dry Chinese prickly ash, 1 tablespoon chicken oil and boil over low heat

Fourteenth step: 15 minutes later, add 25 grams of Baijiu, continue to stir fry until the raw material moisture quickly dry, add dry fried spices and continue to stir fry until the raw material 9 minutes dry, dried pepper and chili pepper, fry for 5-10 minutes.

Materials required:

Ciba sea pepper: 100g

Baijiu: moderate amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Sannai: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Mash: right amount

Pixian Douban sauce: right amount

Garlic: right amount

Ginger: right amount

Cardamom: right amount

Nutmeg: right amount

Row grass: appropriate amount

Amomum villosum: right amount

Clove: right amount

Fennel: right amount

Note: 1. The fragrance will be softened, broken and then boiled to maximize the extraction of fragrance. 2. Smashing the sauce into mud is also to avoid the influence of large impurities on the taste. If you don't mind, you can just slightly chop the dried Douchi. 3. The whole process should be kept in low temperature. If the spices or sauces are burned carelessly, the finished product will be bitter. 4. The key to the taste of hot pot seasoning lies in the selection of ingredients, the proportion of spices, and the control of the heat. If the proportion of spices is not good, the taste of hot pot will be affected, and the flavor is not correct. If the heat of hot pot seasoning is not well controlled, the flavor of hot pot seasoning will be bad

Production difficulty: simple

Technology: stir fry

Production time: one hour

Taste: spicy

Chinese PinYin : She Jian Shang De Xiang Feng Zhong Qing Huo Guo Di Liao