Hotpot seasoning containing fried fishes with bean sauce and preparation method of hotpot seasoning
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A technology for hot pot base material and soy pot fish, which is applied in the directions of food preparation, food science, application, etc., can solve the problems of poor control of the heat of the hot pot base material, easy foaming, and not easy to disperse.
Inactive Publication Date: 2015-01-14
王怀喜
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For example, if you choose low-priced butter, the taste of the fried hot pot base will be very different. This kind of taste is not fragrant, there are various strange smells, and it is easy to foam when cooking, etc.
If the ratio of spices is not good, it will affect the taste of hot pot and the aroma will not be correct
If the heat of the hot pot base is not well controlled, the aroma of the hot pot base will be bad and not easy to emit.
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[0029] The raw materials and weight proportions of the hot pot fish hot pot base are: 150 grams of Pixian bean paste, 100 grams of dried pepper, 30 grams of dried peppercorns, 3 grams of kale, 4 grams of cinnamon, 6 grams of star anise, and 2 grams of amomum , 2 grams of cloves, 5 grams of grass fruit, 3 grams of fragrant leaves, 4 grams of white cardamom, 25 grams of green onion, 20 grams of ginger slices, 10 grams of garlic cloves, 7 grams of rock sugar, 250 grams of pork oil, 150 grams of cooked vegetable oil;
[0030] Seasoning ingredients: 5 grams of salt, 5 grams of pepper, 20 grams of rice wine juice, 5 grams of monosodium glutamate;
[0031] Preparation:
[0032] Step 1) Take 100 grams of dried chili, 30 grams of dried pepper, 3 grams of kale, 4 grams of cinnamon, 6 grams of star anise, 2 grams of amomum, 2 grams of cloves, 5 grams of grass fruit, 3 grams of fragrant leaves, and 4 grams of white cardamom. Grams are made into powder respectively to obtain hot pot base ...
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Abstract
The invention discloses a hotpot seasoning containing fried fishes with bean sauce and a preparation method of the hotpot seasoning. The hotpot seasoning containing fried fishes with bean sauce comprises the following raw materials by weight: 150g of Pixian pea sauce, 100g of dry red pepper, 30g of dry zanthoxylum, 3g of rhizoma kaempferiae, 4g of cassia barks, 6g of lllicium verum, 2g of fructus amomi, 2g of cloves, 5g of amomum tsaoko, 3g of myrcia, 4g of amomum cardamomum, 25g of chopped shallots, 20g of ginger slices, 10g of garlic cloves, 7g of rock candy, 250g of lard and 150g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 5g of ground pepper, 20g of rice wine and 5g of monosodium glutamate. All the raw materials selected in a hotpot soup have different nutritive effects so that the hotpot seasoning containing fried fishes with bean sauce has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing fried fishes with bean sauce has the characteristics of piquancy and slight tingling, red bright color and luster, tender and fresh fish meat and long aftertaste, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.
Description
technical field [0001] The invention relates to the field of hot pot bottom material, in particular to a hot pot fish hot pot bottom material and a preparation method thereof. Background technique [0002] At present, there are bone soup bases, fish soup bases, chicken soup bases, etc. that appear in hot pot restaurants. The bone soup hot pot base is rich and fragrant, which is helpful for calcium-deficient people, and has high nutritional content; the fish soup base is fish, which has the effect of improving eyesight, and the fish soup has a nourishing effect; the chicken soup base is clear, fragrant, and not easy to get angry. There are also some hot pot base materials specially aimed at women, such as pigeon soup base, which has the effect of nourishing yin. In the prior art, there are many ways of hot pot bottom material, and the production methods are similar. The key to the taste of the hot pot base lies in the selection of ingredients, the ratio of spices, and the m...
Claims
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Application Information
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