CN113180225A - Old chafing dish residue-free red oil and preparation method thereof - Google Patents
Old chafing dish residue-free red oil and preparation method thereof Download PDFInfo
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- CN113180225A CN113180225A CN202110455241.5A CN202110455241A CN113180225A CN 113180225 A CN113180225 A CN 113180225A CN 202110455241 A CN202110455241 A CN 202110455241A CN 113180225 A CN113180225 A CN 113180225A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000015067 sauces Nutrition 0.000 claims abstract description 49
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- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 10
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- 244000263375 Vanilla tahitensis Species 0.000 claims abstract description 9
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- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 8
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 8
- 241001571736 Lysimachia foenum-graecum Species 0.000 claims abstract description 8
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- 240000001899 Murraya exotica Species 0.000 claims abstract description 8
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- 238000000034 method Methods 0.000 claims description 10
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 244000291564 Allium cepa Species 0.000 claims description 8
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- 244000020518 Carthamus tinctorius Species 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
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- 241001107116 Castanospermum australe Species 0.000 claims 4
- 235000021279 black bean Nutrition 0.000 claims 4
- 235000017965 Asarum canadense Nutrition 0.000 claims 1
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- 240000003421 Dianthus chinensis Species 0.000 claims 1
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- 235000014687 Zingiber zerumbet Nutrition 0.000 claims 1
- 210000003734 kidney Anatomy 0.000 claims 1
- 240000003889 Piper guineense Species 0.000 abstract description 10
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 240000008574 Capsicum frutescens Species 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 4
- 239000004278 EU approved seasoning Substances 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 235000007650 Aralia spinosa Nutrition 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 30
- 235000019198 oils Nutrition 0.000 description 30
- 241000234314 Zingiber Species 0.000 description 10
- 235000013409 condiments Nutrition 0.000 description 5
- 239000001390 capsicum minimum Substances 0.000 description 3
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- 235000021186 dishes Nutrition 0.000 description 1
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- 239000002994 raw material Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
Abstract
The invention relates to an old chafing dish residue-free red oil and a preparation method thereof. The main components are pure cow waist oil, yellow-mouth old ginger, small chive, fermented black soya beans, chafing dish bean sauce, hot and spicy sauce, crystal sugar, green prickly ash, red pepper, pepper segments, starfish pepper, white spirit, star anise, bay leaves, lysimachia sikokiana, sand kernels, tsaoko cardamon, cassia bark, lysimachia foenum-graecum, clove, cardamom, allspice, fennel, angelica dahurica, murraya paniculata, old cardamom, rhizoma kaempferiae, lemongrass and vanilla. The invention selects a plurality of basic seasonings to finish processing according to corresponding manufacturing steps, can excite the pure spicy fragrance of the hot pepper and the pepper, can lock the fragrance of the spices and the bean sauce, and has compound spicy and fresh taste, thereby facilitating a user to manufacture a delicious hot pot, having lower integral manufacturing cost and being convenient for popularization.
Description
Technical Field
The invention relates to the technical field of food, in particular to an old chafing dish residue-free red oil and a preparation method thereof.
Background
The popular characteristics of convenient and fast chafing dish catering are accepted and loved by consumers, and the type of the chafing dish is innovated differently by different people, and the key of the chafing dish is the chafing dish bottom material, and one bottom material determines the taste of the chafing dish. The existing red oil hotpot condiment is mostly prepared by frying vegetable oil and various spices, and the fried spice residues are directly mixed into the hotpot condiment in the frying production sale of the traditional hotpot condiment, so that the appearance of the hotpot condiment is influenced, and the raw material residues can be adhered to dishes to influence the taste and the quality of the hotpot when the hotpot condiment is eaten.
Disclosure of Invention
In view of the problems in the prior art, the invention discloses a residue-free red oil for an old chafing dish, which adopts the technical scheme that 90-110 parts of pure oil of cowry waist, 2-4 parts of yellow ginger, 2-4 parts of small chive, 1.5-3.5 parts of fermented black soya beans, 2-6 parts of chafing dish bean paste, 2-4 parts of hot spicy sauce, 0.1-1 part of rock candy, 0.1-1 part of green pepper, 1-2 parts of red pepper, 6-10 parts of pepper sections, 8-12 parts of starfish pepper, 0.5-2 parts of white spirit, 0.1-0.5 part of star anise, 0.1-0.2 part of bay leaf, 0.1-0.3 part of lysimachia sikokiana, 0.1-0.3 part of sand kernel, 0.1-0.5 part of common fennel fruit, 0.1-0.3 part of cassia bark, 0.1-0.3 part of glossy ganoderma, 0.01-0.1 part of clove, 0.1-0.3 part of white cardamom, 0.3 part of fennel fruit and 0.5-0.3 part of fennel fruit, 0.1-0.2 part of angelica dahurica, 0.1-0.3 part of groundsel, 0.1-0.3 part of cardamom, 0.05-0.15 part of rhizoma kaempferiae, 0.1-0.2 part of lemongrass and 0.05-0.15 part of vanilla.
As a preferable scheme of the invention, the hotpot bean sauce is a Juancheng hotpot bean sauce, the hot and spicy sauce is Meile hot and spicy sauce, and the capsicum segment is a shizhuyan red No. 5 capsicum segment.
A preparation method of the residue-free red oil for the old chafing dish is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: beating and mixing star anise, myrcia, lysimachia sikokiana, amomum villosum, tsaoko amomum fruit, cassia bark, lysimachia foenum-graecum, clove, cardamom, allspice, fennel, angelica dahurica, murraya paniculata, old cardamom, rhizoma kaempferiae, lemongrass and vanilla according to a proportion, adding white spirit according to a proportion, stirring uniformly, fermenting for 1 hour to serve as spice for standby, and cutting yellow old ginger for standby;
step two: boiling the chili segments and the gypsophila paniculata chili in boiling water with a slow fire for 10 minutes, taking out the chili segments and leaking water, and stirring the chili segments and the gypsophila paniculata chili by using a stirring machine to prepare the glutinous rice cake chili for later use;
step three: heating pure corm Eleocharitis oil in a pot, adding small scallion at a certain proportion when the temperature is raised to 120 deg.C, frying to fry, taking out, adding cut yellow old ginger, frying to yellow, adding chafing dish bean sauce when the temperature is raised to 130 deg.C, and frying with medium and small fire until the chafing dish bean sauce is crisp and fragrant;
step four: slowly adding the glutinous rice cake peppers prepared in the step two into a pot at the temperature of 125 ℃, then adding crystal sugar and spicy sauce according to the proportion, continuously frying until the oil temperature is 105 ℃, adding the safflower peppers and the fermented black lobster sauce according to the proportion, adjusting small fire, continuously frying until the oil temperature is 108 ℃, adding the green pepper and the spices prepared in the step one according to the proportion, and continuously frying until the temperature is 110 ℃ and turning off the fire;
step five: placing the mixture into a stewing pot, stewing for 3 hours at a constant temperature of 60 ℃, and then carrying out filter residue filling.
The invention has the beneficial effects that: the invention selects a plurality of basic seasonings to finish processing according to corresponding manufacturing steps, can excite the pure spicy fragrance of the hot pepper and the pepper, can lock the fragrance of the spices and the bean sauce, and has compound spicy and fresh taste, thereby facilitating a user to manufacture a delicious hot pot, having lower integral manufacturing cost and being convenient for popularization.
Detailed Description
Example 1
The invention relates to a residue-free red oil for an old chafing dish, which adopts the technical scheme that the residue-free red oil comprises the following main components in parts by weight: 90 parts of pure cow waist oil, 2 parts of yellow old ginger, 2 parts of small fragrant scallion, 1.5 parts of fermented black soya beans, 2 parts of chafing dish bean paste, 2 parts of hot spicy sauce, 0.1 part of rock candy, 0.1 part of green pepper, 1 part of red pepper, 6 parts of pepper segments, 8 parts of starfish chili, 0.5 part of white spirit, 0.1 part of star anise, 0.1 part of bay leaves, 0.1 part of lysimachia sikokiana, 0.1 part of amomum villosum, 0.1 part of tsaoko amomum fruits, 0.1 part of cassia bark, 0.1 part of lysimachia foenum-graecum, 0.01 part of clove, 0.2 part of cardamom, 0.2 part of allspice, 0.3 part of fennel, 0.1 part of angelica dahurica, 0.1 part of murraya paniculata, 0.1 part of kaempferia galangal rhizome, 0.1 part of lemongrass and 0.05 part of vanilla.
The chafing dish bean sauce is a juancheng chafing dish bean sauce, the hot and spicy sauce is meile hot and spicy sauce, and the chili sections are shizhhong No. 5 chili sections.
A preparation method of the residue-free red oil for the old chafing dish is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: beating and mixing star anise, myrcia, lysimachia sikokiana, amomum villosum, tsaoko amomum fruit, cassia bark, lysimachia foenum-graecum, clove, cardamom, allspice, fennel, angelica dahurica, murraya paniculata, old cardamom, rhizoma kaempferiae, lemongrass and vanilla according to a proportion, adding white spirit according to a proportion, stirring uniformly, fermenting for 1 hour to serve as spice for standby, and cutting yellow old ginger for standby;
step two: boiling the chili segments and the gypsophila paniculata chili in boiling water with a slow fire for 10 minutes, taking out the chili segments and leaking water, and stirring the chili segments and the gypsophila paniculata chili by using a stirring machine to prepare the glutinous rice cake chili for later use;
step three: heating pure corm Eleocharitis oil in a pot, adding small scallion at a certain proportion when the temperature is raised to 120 deg.C, frying to fry, taking out, adding cut yellow old ginger, frying to yellow, adding chafing dish bean sauce when the temperature is raised to 130 deg.C, and frying with medium and small fire until the chafing dish bean sauce is crisp and fragrant;
step four: slowly adding the glutinous rice cake peppers prepared in the step two into a pot at the temperature of 125 ℃, then adding crystal sugar and spicy sauce according to the proportion, continuously frying until the oil temperature is 105 ℃, adding the safflower peppers and the fermented black lobster sauce according to the proportion, adjusting small fire, continuously frying until the oil temperature is 108 ℃, adding the green pepper and the spices prepared in the step one according to the proportion, and continuously frying until the temperature is 110 ℃ and turning off the fire;
step five: placing the mixture into a stewing pot, stewing for 3 hours at a constant temperature of 60 ℃, and then carrying out filter residue filling.
Example 2
The invention relates to a residue-free red oil for an old chafing dish, which adopts the technical scheme that the residue-free red oil comprises the following main components in parts by weight: 110 parts of pure cow waist oil, 4 parts of yellow old ginger, 4 parts of small fragrant scallion, 3.5 parts of fermented black soya beans, 6 parts of chafing dish bean sauce, 4 parts of hot and spicy sauce, 1 part of rock candy, 1 part of green pepper, 2 parts of red pepper, 10 parts of pepper segments, 12 parts of starfish pepper, 2 parts of white spirit, 0.5 part of star anise, 0.2 part of bay leaves, 0.3 part of lysimachia sikokiana, 0.3 part of amomum villosum seeds, 0.5 part of tsaoko amomum fruits, 0.3 part of cassia bark, 0.3 part of lysimachia foenum-graecum hance, 0.1 part of clove, 0.3 part of white cardamom, 0.3 part of fennel, 0.2 part of angelica dahurica, 0.3 part of murraya paniculata, 0.3 part of old cardamom, 0.15 part of rhizoma kaempferiae, 0.2 part of citron.
The chafing dish bean sauce is a juancheng chafing dish bean sauce, the hot and spicy sauce is meile hot and spicy sauce, and the chili sections are shizhhong No. 5 chili sections.
A preparation method of the residue-free red oil for the old chafing dish is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: mixing fructus Anisi Stellati, folium Neocinnamomi Delavayi, herba Hyperici Japonici, fructus Amomi, fructus Tsaoko, cortex Cinnamomi Japonici, herba Lysimachiae Foenumgraeci, flos Caryophylli, fructus Amomi rotundus, fructus Syzygii Aromatici, fructus Foeniculi, radix Angelicae Dahuricae, herba Senecionis Scandentis, old fructus Amomi rotundus, rhizoma Kaempferiae, herba Cymbopogonis Citrari, and herba Hierochloes Adoratae at a certain proportion, adding Chinese liquor at a certain proportion, stirring,
fermenting for 1 hr to obtain spice, and cutting rhizoma Zingiberis recens;
step two: boiling the chili segments and the gypsophila paniculata chili in boiling water with a slow fire for 10 minutes, taking out the chili segments and leaking water, and stirring the chili segments and the gypsophila paniculata chili by using a stirring machine to prepare the glutinous rice cake chili for later use;
step three: heating pure corm Eleocharitis oil in a pot, adding small scallion at a certain proportion when the temperature is raised to 120 deg.C, frying to fry, taking out, adding cut yellow old ginger, frying to yellow, adding chafing dish bean sauce when the temperature is raised to 130 deg.C, and frying with medium and small fire until the chafing dish bean sauce is crisp and fragrant;
step four: slowly adding the glutinous rice cake peppers prepared in the step two into a pot at the temperature of 125 ℃, then adding crystal sugar and spicy sauce according to the proportion, continuously frying until the oil temperature is 105 ℃, adding the safflower peppers and the fermented black lobster sauce according to the proportion, adjusting small fire, continuously frying until the oil temperature is 108 ℃, adding the green pepper and the spices prepared in the step one according to the proportion, and continuously frying until the temperature is 110 ℃ and turning off the fire;
step five: placing the mixture into a stewing pot, stewing for 3 hours at a constant temperature of 60 ℃, and then carrying out filter residue filling.
Example 3
The invention relates to a residue-free red oil for an old chafing dish, which adopts the technical scheme that the residue-free red oil comprises the following main components in parts by weight: the weight percentage of the spicy sauce is preferably 100 parts of pure cow waist oil, preferably 3 parts of yellow old ginger, preferably 3 parts of shallot, preferably 2.5 parts of fermented black soya beans, preferably 4 parts of hotpot bean paste, preferably 3 parts of hot spicy sauce, preferably 0.5 part of rock candy, preferably 0.5 part of green pepper, preferably 1.5 parts of red pepper, preferably 8 parts of capsicum segment, preferably 10 parts of starfish pepper, preferably 1 part of white spirit, preferably 0.3 part of star anise, preferably 0.15 part of bay leaf, preferably 0.2 part of lysimachia sikokiana, preferably 0.2 part of amomum villosum, preferably 0.3 part of tsaoko amomum fruit, preferably 0.2 part of cassia bark, preferably 0.2 part of lysimachia foenum-graecum, preferably 0.05 part of clove, preferably 0.25 part of cardamom, preferably 0.25 part of allspice, preferably 0.4 part of common fennel, preferably 0.15 part of angelica root, preferably 0.2 part of murraya paniculata, preferably 0.5 part of old kouya, preferably 0.1 part of rhizoma kaempferiae, preferably 0.5 part of vanilla.
The chafing dish bean sauce is a juancheng chafing dish bean sauce, the hot and spicy sauce is meile hot and spicy sauce, and the chili sections are shizhhong No. 5 chili sections.
A preparation method of the residue-free red oil for the old chafing dish is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: beating and mixing star anise, myrcia, lysimachia sikokiana, amomum villosum, tsaoko amomum fruit, cassia bark, lysimachia foenum-graecum, clove, cardamom, allspice, fennel, angelica dahurica, murraya paniculata, old cardamom, rhizoma kaempferiae, lemongrass and vanilla according to a proportion, adding white spirit according to a proportion, stirring uniformly, fermenting for 1 hour to serve as spice for standby, and cutting yellow old ginger for standby;
step two: boiling the chili segments and the gypsophila paniculata chili in boiling water with a slow fire for 10 minutes, taking out the chili segments and leaking water, and stirring the chili segments and the gypsophila paniculata chili by using a stirring machine to prepare the glutinous rice cake chili for later use;
step three: heating pure corm Eleocharitis oil in a pot, adding small scallion at a certain proportion when the temperature is raised to 120 deg.C, frying to fry, taking out, adding cut yellow old ginger, frying to yellow, adding chafing dish bean sauce when the temperature is raised to 130 deg.C, and frying with medium and small fire until the chafing dish bean sauce is crisp and fragrant;
step four: slowly adding the glutinous rice cake peppers prepared in the step two into a pot at the temperature of 125 ℃, then adding crystal sugar and spicy sauce according to the proportion, continuously frying until the oil temperature is 105 ℃, adding the safflower peppers and the fermented black lobster sauce according to the proportion, adjusting small fire, continuously frying until the oil temperature is 108 ℃, adding the green pepper and the spices prepared in the step one according to the proportion, and continuously frying until the temperature is 110 ℃ and turning off the fire;
step five: placing the mixture into a stewing pot, stewing for 3 hours at a constant temperature of 60 ℃, and then carrying out filter residue filling.
Parts not described in detail herein are prior art.
Although the present invention has been described in detail with reference to the specific embodiments, the present invention is not limited to the above embodiments, and various changes and modifications without inventive changes may be made within the knowledge of those skilled in the art without departing from the spirit of the present invention.
Claims (5)
1. The residue-free red oil for the old chafing dish is characterized by comprising the following main components in parts by weight: 90-110 parts of pure cow kidney oil, 2-4 parts of yellow old ginger, 2-4 parts of small chive, 1.5-3.5 parts of fermented black soya beans, 2-6 parts of hotpot bean paste, 2-4 parts of hot spicy sauce, 0.1-1 part of rock candy, 0.1-1 part of green Chinese prickly ash, 1-2 parts of red pepper, 6-10 parts of pepper segments, 8-12 parts of starfish pepper, 0.5-2 parts of white spirit, 0.1-0.5 part of star anise, 0.1-0.2 part of bay leaves, 0.1-0.3 part of sparerib, 0.1-0.3 part of sand kernels, 0.1-0.5 part of tsaoko cardamon, 0.1-0.3 part of cassia bark, 0.1-0.3 part of glossy ganoderma, 0.01-0.1 part of clove, 0.2-0.3 part of white cardamon, 0.2-0.3 part of allspice, 0.3 part of fennel, 0.5-0.1-0.3 part of dahurian angelica root, 0.05-0.05 part of galangal rhizome, 0.1-0.1 part of galangal, 0.1-0.3 part of root, 0.1-0.3 part of galangal, 0.1 part of galangal, 0.3 part of galangal, 0.1-0.3 part of galangal, 0.2 part of galangal, 0.1 part of galangal, 0.3 part of galangal, 0.1 part of root, 0.3 part of galangal, 0.1 part of galangal, 0.2 part of galangal, 0.3 part of kaempferia rhizome and 15 parts of root, 0.5 part of wild ginger, 0.5 part of pepper, 0.5 part of green pepper, 1 part of green pepper, 1 part of red pepper, 1 part of black pepper, 1 part of red pepper, 1 part of black pepper, 1 part of red pepper, 1 part of black bean, 1 part of red pepper, 1 part of black pepper, 1-0.3 part of black pepper, 1-0.3 part of black bean, 1 part of black pepper, 1-0.3 part of black bean, 1-0.3 part of black pepper, 1 part of black bean, 1 part of black pepper, 0.1 to 0.2 portion of lemongrass and 0.05 to 0.15 portion of vanilla.
2. The residue-free red oil for the old chafing dish as claimed in claim 1, wherein: the chafing dish bean cotyledon is selected from Rhododendron chafing dish bean cotyledon.
3. The residue-free red oil for the old chafing dish as claimed in claim 1, wherein: the hot and spicy sauce is Meile hot and spicy sauce.
4. The residue-free red oil for the old chafing dish as claimed in claim 1, wherein: the pepper joint is a shizhu red No. 5 pepper joint.
5. A preparation method of the residue-free red oil for the old chafing dish is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: beating and mixing star anise, myrcia, lysimachia sikokiana, amomum villosum, tsaoko amomum fruit, cassia bark, lysimachia foenum-graecum, clove, cardamom, allspice, fennel, angelica dahurica, murraya paniculata, old cardamom, rhizoma kaempferiae, lemongrass and vanilla according to a proportion, adding white spirit according to a proportion, stirring uniformly, fermenting for 1 hour to serve as spice for standby, and cutting yellow old ginger for standby;
step two: boiling the chili segments and the gypsophila paniculata chili in boiling water with a slow fire for 10 minutes, taking out the chili segments and leaking water, and stirring the chili segments and the gypsophila paniculata chili by using a stirring machine to prepare the glutinous rice cake chili for later use;
step three: heating pure corm Eleocharitis oil in a pot, adding small scallion at a certain proportion when the temperature is raised to 120 deg.C, frying to fry, taking out, adding cut yellow old ginger, frying to yellow, adding chafing dish bean sauce when the temperature is raised to 130 deg.C, and frying with medium and small fire until the chafing dish bean sauce is crisp and fragrant;
step four: slowly adding the glutinous rice cake peppers prepared in the step two into a pot at the temperature of 125 ℃, then adding crystal sugar and spicy sauce according to the proportion, continuously frying until the oil temperature is 105 ℃, adding the safflower peppers and the fermented black lobster sauce according to the proportion, adjusting small fire, continuously frying until the oil temperature is 108 ℃, adding the green pepper and the spices prepared in the step one according to the proportion, and continuously frying until the temperature is 110 ℃ and turning off the fire;
step five: placing the mixture into a stewing pot, stewing for 3 hours at a constant temperature of 60 ℃, and then carrying out filter residue filling.
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| CN113317479A (en) * | 2021-07-06 | 2021-08-31 | 林高虹 | Preparation method of hotpot condiment |
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