Griddle cooked oriental weatherfish hotpot condiment and preparation method thereof

Abstract

The invention provides a griddle cooked oriental weatherfish hotpot condiment and a preparation method thereof. The griddle cooked oriental weatherfish hotpot condiment is prepared from the following raw materials by weight: 150g of Pixian broad bean paste, 100g of fresh green pod peppers, 60g of fresh red pod peppers, 6g of anise, 6g of cinnamon, 6g of fructus amomi, 5g of amomum kravanh, 4g of lysimachia sikokiana, 3g of radix angelicae, 15g of fermented soybeans, 40g of scallion sections, 40g of ginger slices, 35g of garlic cloves, 50g of pickled tender ginger slices, 30g of onion slices, 10g of rock sugar and 400g of boiled rapeseed oil. Seasoning raw materials include 5g of salt, 30g of cooking wine, 3g of pepper powder, 3g of monosodium glutamate and 4g of coriander sections. Various selected raw materials in the hotpot soup brine have different nutritious functions and have the functions of nourishing and building bodies, dispelling cold and removing dampness and promoting appetite. The griddle cooked oriental weatherfish hotpot condiment has the characteristics that the griddle cooked oriental weatherfish hotpot condiment is pungent, spicy, tasty, dry, fragrant and crisp, tastes fresh, is tender in meat and has unique flavor, and has the positive effects of enhancing the fragrance, spiciness, color and saltiness, removing fishy smell and greasiness, harmonizing the taste and promoting appetite.

Description

technical field [0001] The invention relates to the field of hot pot bottom material, in particular to a dry pot loach 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 ...

AI Technical Summary

Problems solved by technology

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.