Griddle cooked eel hotpot condiment and preparation method thereof

Abstract

The invention discloses a griddle cooked eel hotpot condiment and a preparation method thereof. The griddle cooked eel hotpot condiment respectively comprises the following raw materials by weight: 150g of Pixian pea sauce, 200g of bright red capsicum frutescens, 35g of fresh Chinese prickly ash, 5g of anise, 5g of cinnamon, 3g of fennel, 3g of myrcia, 3g of radix angelicae, 4g of fructus amomi, 3g of Lysimachia sikokiana, 30g of mashed fermented soya beans, 50g of green onion sections, 40g of ginger slices, 30g of garlic flakes, 30g of pickled tender ginger slices, 50g of pickled peppers, 10g of rock candy, 400g of lard oil, 100g of cured rapeseed oil; and the conditioning raw materials comprise 10g of salt, 30g of cooking wine, 50g of crisp peanut kernels, 5g of chicken powder and 10g of processed sesame. The previous various raw materials selected in hotpot soup have different trophic actions, and the hotpot condiment has the effects of nourishing and building the body, eliminating cold and dampness and improving appetite and promoting food intake. The hotpot condiment has the characteristics of fresh, delicious and attractive taste, strong spicy flavor and eel tenderness and has the positive effects of enhancing the aroma, increasing the spicy flavor, increasing the color, salting, removing the fishy smell, cleansing the palate, harmonizing the taste and improving the appetite.

Description

technical field [0001] The invention relates to the field of hot pot bottom material, in particular to a dry pot eel hot pot bottom material and a preparation method. 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 mastery of...

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.