Prescription of hotpot soup base material

Abstract

The invention relates to a prescription of a hotpot soup base material which is well received. The prescription comprises 250g of beef tallow, 100g of rapeseed oil, 150g of Pixian watercress, 50g of Yongchuan soy sauce, 10g of rock candy, 5g of pepper, 2g of black pepper, 30g of dried chilli, 20g of fermented juice, 20g of Shaoxing wine, 10g of ginger rice, 100g of refined salt, 10g of fructus amomi rihizoma, 10g of cassia bark, 10g of lysimachia sikokiana, 10g of white mushroom, 250g of chili powder, 10g of white galangal, 5g of fragrant sand, 10g of fennel, 10g of anise, 15g of cumin, 10g of clove, 15g of myrcia and 10g of cool ginger. The prescription of the hotpot soup base material is convenient and fast to use, and pure in taste, thereby being a good food for the household party.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a formula of a very popular base material for food spicy soup. Background technique [0002] Malatang is a local specialty snack that originated in Sichuan and has been passed down for thousands of years, also known as Chuan Chuan Xiang. Its main feature is that it is all hot and tasteless, so it is deeply loved by consumers. In the humid and foggy Sichuan and Sichuan areas, boatmen and trackers who have worked all year round built a stove, set up earthen pots, collected local materials, pulled out some wild vegetables, put pepper, pepper and other seasonings, and ate them hot. It can not only satisfy the hunger, but also dispel cold and dampness. Later, the custom of cooking, rinsing and scalding food was followed, and later developed into the spicy soup that we often see in the streets and alleys today. Malatang is the predecessor of Sichuan hot pot, and it can also ...

AI Technical Summary

Problems solved by technology

In this way, the traditional Malatang business model and various drawbacks in the way of eating are fully exposed, such as rough craftsmanship, single taste, simple variety, poor dining environment, and even food hygiene and food safety have become big problems.