Chafing dish seasoning and its making method and application
A hot pot and bottom material technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of dryness, hotness, residue, and poor soup color, etc., and achieve the effect of bright red color, long aftertaste, and strong taste
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Embodiment 1
[0019] This embodiment provides a hot pot ingredient, which includes 180 grams of base material, 60 grams of ginger, 15 grams of rock sugar, 450 grams of chili oil, 50 grams of garlic, 50 ml of cooking wine, 30 grams of pepper, 10 grams of glutinous rice, 10 grams of chicken essence, and 15 grams of monosodium glutamate. , tempeh 3, koji wine 30ml, salad oil 150g, lard 130g, butter 20g, fresh soup 2000ml, sugar 10g, cooked vegetable oil 150; 160 grams of watercress, 20 grams of pepper, 3 salt, 200 grams of dried red pepper, 50 grams of ginger, 30 grams of garlic, and 200 grams of cooked vegetable oil; It is made by boiling 200 grams of pork, 250 grams of chicken, 200 grams of beef and 500 grams of beef bones.
Embodiment 2
[0021] This example provides another hot pot ingredient, which includes 200 grams of base material, 80 grams of ginger, 20 grams of rock sugar, 480 grams of chili oil, 60 grams of garlic, 80 ml of cooking wine, 20 grams of Chinese prickly ash, 15 grams of glutinous rice, and 20 grams of chicken essence , 20 grams of monosodium glutamate, 5 fermented soya beans, 50 ml of koji wine, 170 grams of salad oil, 150 grams of lard, 40 grams of butter, 1600 ml of fresh soup, 15 grams of sugar, and 200 grams of cooked vegetable oil; 180 grams of Pixian watercress, 30 grams of Chinese prickly ash, 5 grams of table salt, 300 grams of dried red pepper, 60 grams of ginger, 50 grams of garlic, and 250 grams of cooked vegetable oil; Boil 800 grams of pork bones, 250 grams of pork, 200 grams of chicken, 600 grams of beef bones and 250 grams of beef.
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