秘制祖传正宗四川麻辣烫锅底配方(国外英文资料).docVIP

秘制祖传正宗四川麻辣烫锅底配方(国外英文资料) The secret recipe of sichuan spicy hot pot with secret recipe 【 introduction 】 : It is popular all over the country, especially in chengdu and in the streets. Butter flavor is too heavy for put too much butter, do malatang was only about a third of the total fat, butter and butter must add ginger, onion cook first, in order to remove the peculiar smell of butter. The detailed cooking method of sichuan is introduced to you. 【 recipe 】 : tang qinglin, sichuan famous chef, the top ten technical experts in sichuan province, won many gold MEDALS in various competitions. 【 material 】 : secret spices (rhizoma kaempferiae 15 grams, anise 20 grams, 15 grams of cassia, amomum 10 grams, geranyl 8 g, clove 3 grams), 50 g dried chilli, PI county douban 50 grams, 30 grams of ginger, garlic 45 grams, 50 g butter, vegetable oil, 100 grams, 30 grams of crystal sugar, 2 kg of fresh soup pepper 10 grams, 15 grams of chicken essence, 30 grams of onion festival, laozhao 20 grams. (1) boil the hot pepper in boiling water pot for 5 minutes, pour into the pot for 30 minutes, drain and finely chop. The spices are finely minced, ginger, garlic cut into the size of the 3, 0cm cubes. A vegetable oil is refined. (2) the net on the small fire pot, add butter and seed oil, burning heat to fifty percent, down to the red chili oil and saute for 5 minutes, watercress inferior PI county fire for 10 minutes, add spices, ginger, garlic Ding Xiaohuo slow for 20 minutes, stir for 3 minutes, laozhao out of the pot in a basin, namely into the hot pot bed charge, as you get in. 2 (3) hot pot basin into the hot pot bed charge, the fresh soup, salt, chicken essence, pepper, cooking wine, onion section serve, to bring to a boil can make all kinds of raw materials. 【 key 】 : the fire cant be large when it is fired, it should always be in small fire, so that the flavor of the spices will be mixed together. The butter must be cooked with ginger and spring Onions before it can remove the od