roccoschili Chapter 210 Hot Pot Base (3)
Chapter 210 Hot Pot Base (3)
The key ingredients for this delicious clear oil hot pot base include high-quality rapeseed oil from Sichuan, fresh green Sichuan peppercorns from Yunnan, the renowned Pixian doubanjiang (fermented broad bean paste), and various chili peppers from Henan, including new-generation and bullet-shaped chilies. Additionally, a healthy dose of ginger slices, garlic cloves, long scallions, and a carefully ground spice blend, including star anise, fennel, cloves, fennel, cinnamon, cumin, cardamom, bay leaves, and tsaoko (grapefruit). Of course, seasonings like chicken bouillon, MSG, and salt are also essential. Finally, add the rich, mellow broth as a base, and you've got a fragrant, clear oil hot pot base!
The following details the specific amounts of ingredients and the cooking method, using 1000 grams of Erjintiao Ciba Chili as an example:
First, prepare the ingredients. We need to precisely weigh each one. For the erjintiao ciba chili, we need 1000 grams. These chilies undergo a special preparation: first, boil them in water for a while. Once softened, drain them, then finely chop them with a knife or other tool to create the ciba chili. For the green Sichuan peppercorns, prepare about 120 grams. Place them in a bowl and add a suitable amount of cooking wine. Soak them for about 6 hours to fully release their numbing flavor.
Next, prepare 3 kg of high-quality rapeseed oil and pour it into a clean, dry large pot. Slowly heat over medium heat until the oil is 100% to 50% hot. Add g of pre-cut scallions, g of sliced ginger, and the same amount of garlic cloves to the hot oil and fry until fragrant. Be careful to stir the ingredients frequently to prevent them from burning and affecting the taste and flavor. When the scallions, ginger, and garlic are golden brown and emit an enticing aroma, quickly remove them with a slotted spoon and discard.
At this point, keep the heat at medium and add 100 grams of Pixian fermented black beans to the pot. Stir and stir continuously to ensure the beans are evenly cooked and the oil is red. Next, add the carefully prepared 1000 grams of Erjintiao Ciba chili peppers and continue to stir-fry for about 15-20 minutes. This allows the water in the Ciba chili to evaporate and blend seamlessly with the red oil, creating a rich, mellow aroma and color.
Once the ciba chilies are almost done, it's time to add the green Sichuan peppercorns! Remove 6 grams of green Sichuan peppercorns, which have been soaked in cooking wine for six hours to release their numbing flavor, from the bowl. Drain off any excess cooking wine and carefully add them to the stir-fry base. With a sizzling sound, a distinct spicy aroma will instantly permeate the air. Keep stirring quickly and evenly for a few minutes to fully infuse the numbing flavor of the green Sichuan peppercorns.
Next, add 35 grams of spice powder, a blend of various spices in specific proportions. This might include 20 grams of star anise, 5 grams of cinnamon, and another 5 grams of cloves, etc. (Of course, the specific spices and their proportions can be adjusted according to personal taste). Continue stirring for a while after adding the spice powder to allow the flavors of the various spices to penetrate and blend.
Finally, don't forget the crucial seasoning! Add 30 grams of chicken bouillon to enhance the flavor, 10 grams of MSG to heighten the overall umami flavor, and 5 grams of salt to adjust the saltiness. Once seasoned, slowly pour in 1.25 kilograms of pre-cooked broth. Stir gently as you pour to thoroughly combine the ingredients. You've now created a fragrant, mouth-watering clear oil hot pot base!
Here's a handy tip! When cooking your own food, be sure to pay special attention to the heat. Overcooking can easily cause the ingredients to burn or fry, which can seriously affect the taste!
There are many different spices, and everyone's taste is different, so you can choose according to your own unique preferences and mix them in a reasonable proportion. However, it is important to note that you should never add too many spices at once, otherwise the taste may become bitter and difficult to swallow.
Here's another tip: cleverly using broth as a base will significantly enhance the flavor and nutritional value of your hot pot base. Imagine the delicious broth blending and permeating the various ingredients – the flavor must be divine!
Finally, after carefully preparing the delicious clear oil hot pot base, don't forget to seal it properly for storage. This way, you can take it out anytime, anywhere and enjoy this delicious dish quickly and conveniently.
Well, the above is the complete and detailed method for making beef tallow and vegetable oil hot pot base. Have all of you experienced chefs with superb cooking skills memorized it? Now it's your turn to show off your skills and put it into practice! Even if we will use advanced equipment for large-scale stir-frying in the future, in the early stages, you still have to rely on your own hands-on stir-frying experience! After all, only by doing it yourself can you accurately grasp the heat and degree required for each step. In this way, the hot pot base we finally make will have an even richer and mellower flavor, and the aroma will be mouth-watering! So, don't hesitate any longer, roll up your sleeves and work hard, and get to work! I believe that with your superb skills and passionate pursuit of food, you will definitely be able to cook the most delicious hot pot base!"
As soon as I finished speaking, the experienced and skilled chefs in the kitchen quickly sprang into action, and a spectacular spectacle of stir-frying the hot pot base began. I stood quietly to the side, gazing intently at the chefs' smooth and flowing movements.
The first person to catch my eye is Chef Li, who leads the way, nimbly picking up a spatula and steadily dropping chunks of golden butter into the steaming pot. With a gentle sizzle, the butter slowly melts as if enchanted, creating ripples on the surface like fish scales and wisps of milky aroma wafting out.
At the same time, Master Zhang, who was sitting next to Master Li, was not slacking off at all. He was concentrating on sorting various spices and carefully measuring the weight of each spice one by one with a weight in strict accordance with the precise proportions just discussed.
Before long, the butter in the pot had completely melted, and the light milky aroma grew even richer. At that moment, Chef Chen, who had been waiting nearby, quickly grabbed the onions, ginger, and garlic he had prepared and, without hesitation, dumped them all into the pot. Instantly, a crisp, resounding sizzle echoed, followed by a surge of aroma like a flood, spreading outwards and filling every corner of the kitchen.
Seeing this, the other chefs, unwilling to be outdone, methodically poured their carefully prepared spices into the pot one by one. Suddenly, the kitchen seemed to transform into a bustling spice market, with star anise, cinnamon, peppercorns, bay leaves, and other spices intertwining and blending together, creating a unique, intricate yet incredibly alluring aroma.
As the chefs diligently stir-fried the hot pot base, its color gradually darkened, from its initial pale yellow to an orange-red, finally settling into a vibrant crimson. The rich, rich aroma permeated the air, tantalizing everyone's taste buds. Although beads of sweat formed on the chefs' foreheads, their movements remained steady and methodical, without a trace of panic.
Finally, after a period of simmering, the chef's hot pot base was ready. A pot of bright red and fragrant hot pot base appeared before my eyes. It seemed as if I could smell the hot and spicy flavor just by smelling it. My heart was filled with anticipation, thinking that I would soon be able to use this base to cook a pot of hot pot that would make me want to stop.
The most direct and effective way to test the quality of a hot pot base is to cook it yourself! As soon as I finished speaking, the manager immediately instructed the kitchen staff to quickly prepare the ingredients. After all, we were about to put my meticulously prepared hot pot base to the test, to see how it truly differed from the concoctions of experienced chefs.