1, cooking pot bottom
Ingredients: Pixian bean paste 500g, white wine 100g (for soaking pepper), 1 bottle of beer (for stir-frying in the pot), 20g glutinous rice, 750g burning hot pepper, 50g ginger, 75g red pepper , 15g tempeh, 15g broken rice sprouts, 50g rock sugar, 800g butter, 1500g salad oil, garlic and green onions.
Spices: white kome, grass fruit, amomum, allspice, licorice, chopped grass, sweet, tangerine peel, bay leaf 5g, Shannai 3g, clove 2g, cinnamon 15g, old kome 20g, lemongrass 8g, star anise 15g, 18g cumin and 15g vanilla.
bowl ingredients: chopped green onion 8g, minced garlic 5g, celery 15g, mustard granules 5g, green pepper oil 4g, monosodium glutamate 4g, sugar 3g, special tempeh minced 15g, sesame oil 10g.
special bean paste: minced tempeh, add ginger, minced garlic, dried onions, golden hook, tangerine peel, oyster sauce, and stir-fry until fragrant Ok.
production: stir-fried crispy bean paste, glutinous rice cake pepper, add spices, stir-fry the remaining ingredients, turn off the heat and simmer for 24 hours at 0K.
2, spicy skewers fragrant
base (10 servings): red oil 2.5kg, cooked vegetable oil 2.5kg, Guoxian soybean paste 2.5kg, dried chili section 500g, pepper 100g, garlic clove 150g, ginger 100g, spices 300g, cooking wine 30g , Liquor 50g. Z4z
sauté on low heat for 60-80 minutes, add white wine and mix well.
Spices: cumin 60g, bay leaf 50g, star anise 30g, scallion 40g, cumin 30g, grass fruit 20g, white kou 15g, amomum 15g, cinnamon 15g, clove 15g, allspice 5g, shan nai 5g.
dip:
1, pepper noodles, pepper noodles, MSG, salt, cooked flower kernels, cooked sesame seeds, cumin powder.
2, sesame oil, chicken essence, monosodium glutamate, salt, fresh red pepper, cooked flower kernel, parsley, chopped green onion, garlic grated, oyster sauce, vinegar.
3, skewers fragrant
cooked vegetable oil 5kg, lard 1kg, Guoxian bean paste 1250g, white wine 50g, tempeh 20g, burning pepper 2kg, pepper 200g, ginger 100g, garlic 150g, green onion 150g , 100 grams of rock sugar, 100 grams of mash, 50 grams of star anise, 30 grams of Sannai, 40 grams of cinnamon, 100 grams of fennel, 50 grams of grass fruit, 30 grams of bay leaves, 15 grams of vanilla, 5 grams of cloves, 50 grams of thyme, incense 30 grams of thatch. Coarse the spices, soak in hot water for 20 minutes, soak the pepper for 10 minutes, and drain. Add oil and ingredients, fry until 60% dry, add spices, fry for 30 minutes, add pepper and fry for 10 minutes. Use 4 parts of the base material, 6 parts of the fresh soup, add 50 grams of pepper, 200 grams of ginger, 200 grams of garlic, boil together for 2 hours to remove residue, add 50 grams of ginger, 50 grams of garlic, 50 grams of monosodium glutamate, 15 grams of salt, and 50 grams of chicken essence. Grams, 25 grams of dried chili, 25 grams of Chinese pepper, you can blanch the skewers.
4, Chuanchuanxiang, spicy hot
20 catties of butter, 5 catties of vegetable oil, 4 catties of bean paste, 2.5 catties of morning pepper, 2 catties of Chinese pepper, 2 taels of rock sugar, 1 catty of ginger, half a catty of spring onions, 1 tael of star anise, half a catty of licorice, Three nai, half a catty, 1 tael of cinnamon, 1 tael of bay leaves, set 20 grams, 8 taels of white kou, half a catty of fragrant fruit, half a catty of comfrey, 3 taels of cloves, half a catty of gardenia, 6 taels of grass fruit, 1 catty of glutinous rice 100 grams of tempeh, half a catty of pepper.
against the pot: fresh soup + base material + red oil + pepper oil + seasoning (salt, chicken essence, monosodium glutamate) = 3: 2: 2: 2: 1
5, spicy hot
cooked vegetable oil 500g, cooked butter 500g, 150 grams of bean paste, 50 grams of tempeh, 10 grams of rock sugar, 5 grams of Chinese pepper, 2 grams of pepper, 100 grams of dried chili (for burning hot peppers), 20 grams of glutinous rice, 20 grams of cooking wine, 10 grams of ginger rice, 100 grams of salt, grass 10 grams of fruit, cinnamon bark, grass, Baikou, 10 grams of star anise, 5 grams of Amomum, 5 grams of Sannai, 10 grams of fennel, 2.5 kilograms of fresh soup.
Stir-fry crispy bean paste, zaba chili, add ginger rice, pepper, tempeh, spices and fry until fragrant, add fresh soup, add remaining ingredients and simmer for half an hour.
6, hempSpicy hot
cooked vegetable oil 500g, cooked butter 1kg, bean paste 400g, Laoganma spicy sauce 200g, bullet chili 150g, Chaotian pepper 200g, Dahongpao pepper 150g, green pepper 50g, ginger 100 grams, 50 grams of green onions, 10 grams of rock sugar, 100 grams of glutinous rice, 5 grams of comfrey, 5 grams of star anise, 3 grams of licorice, 3 grams of Sannai, 10 grams of bay leaves, 2 grams of grass, 2 grams of leather, 5 grams of white kou Grams, 5 grams of cinnamon, 5 grams of fragrant fruit, 3 grams of cloves, 3 grams of gardenia, 5 grams of grass fruit, 2 grams of Xin Yi, 10 grams of fennel, 5 grams of pepper. Deep-fried ginger and green onions to remove dregs, add soaked comfrey and boil to remove dregs, add bean paste, gaoba chili (made from dried chili), stir-fry for half an hour, add in soaked spices, stir-fry tempeh for half an hour, add Laogan Stir-fry the Ma’s spicy sauce for 10 minutes, add pepper, sugar, and glutinous rice. 1 point for the base, 20 points for the fresh soup, chicken essence, MSG, salt. Add food additives to hot food.
food additives such as: (not the best) big bone essence, chicken extract, old hen spices, passion meat, hot pot flavoring cream, i+g (a freshness enhancer, the flavor is particularly good).
7, Sichuan Maocai
, add 500ml of cooked vegetable oil, 500ml of cooked lard, add 150g of Pixian bean paste, stir fry, add spices (soak in clear water for half an hour) 50g star anise, 30g shan nai, 30g fennel, 20 grams of Baikou, 20 grams of Angelica dahurica, 15 grams of grass fruit, Amomum villosum, 15 grams of cinnamon, 10 grams of cloves, all be coarsened, fry for 10 minutes, put into a gauze bag, tie tightly, add 30 kg of bone broth, salt 500 grams, simmer for 2 hours.
8, Maoxuewang bottom material
Raw materials: salad oil 10 kg, cooked vegetable oil 10 kg, butter 5 kg, Pixian watercress 3 kg, scorpion chili 4 kg, chili minced 2 kg, dried morning pepper section 1.5 kg, 5 boxes of Yangjiang lobster sauce, 2 kg of ginger, 2 kg of garlic, 1 kg of pepper, 120 g of star anise, 180 g of cinnamon, 40 g of cloves, 200 g of grass fruit, 150 g of fragrant fruit, 100 g of mountain nai, 200 g of white cardamom, fragrant 50 grams of leaves, 100 grams of fennel, 100 grams of amomum, 750 grams of rock sugar, 500 grams of pepper, 4 bottles of fermented bean curd
Preparation method: First put the salad oil, cooked vegetable oil, and butter into a pot and cook until four When it becomes hot, add Pixian Douban, Caba Chili, and Soaked Chili Paste, stir-fry slowly over a low fire until fragrant, then add the Dried Chaotian Pepper Festival, Yangjiang Douchi, Rock Sugar, Pepper (Pepped), Ginger, Garlic, and Chinese Pepper. Stir-fry for about half an hour, add various spices and fermented bean curd, and stir-fry for about 15 minutes to make the base.
