Pickled pepper chicken hotpot condiment and preparation method
A technology for hot pot base material and pickled chicken, which is applied in food preparation, food science, application and other directions, and can solve problems such as affecting the taste of hot pot, poor control of the heat of hot pot base material, and strange taste.
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[0030] The raw materials and weight proportions of the pickled pepper chicken hot pot base are respectively: 50 grams of Pixian bean paste, 20 grams of dried chili festival, 10 grams of dried peppercorns, 5 grams of star anise, 4 grams of cinnamon, 5 grams of white cardamom, 4 grams of amomum. gram, 2 grams of cloves, 2 grams of cumin, 1 gram of Angelica dahurica, 5 grams of tempeh, 30 grams of scallion, 15 grams of ginger, 80 grams of garlic, 150 grams of pickled ginger, 300 grams of pickled pepper, 35 grams of mustard, 10 rock sugar grams, 600 grams of cooked rapeseed oil;
[0031] Seasoning ingredients: 5 grams of salt, 20 grams of rice wine juice, 30 grams of cooking wine, 2 grams of pepper, 3 grams of chicken essence, and 5 grams of parsley;
[0032] Preparation method: the preparation method is as follows: step 1), remove impurities with 5 grams of star anise, 4 grams of cinnamon bark, 5 grams of white cardamom, 4 grams of amomum, 2 grams of cloves, 2 grams of cumin, and...
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