Fire pot formulation learning

By VicentaLakin

Fire pot formulation learning
The hot pot is the traditional diet of China and has a long history. While the packagings of the hot pots, their make-up and their delimentation have evolved over the last millennium, one common element remains the burning of the pots, the heating of the foods with water and soup. This cooking method has been widespread since the week of commerce, and it can be described as a hot pot. In the Han Poetry, it is written that ancient rituals or festivals are to be eaten by “bringing the bells”, i.e. the world is surrounded by the bells, and foods such as cattle and goats are to be cooked in them, which is the seed of a hot pot. After the evolution of Qin, Han and Tang Dynasty, it was not until Song Dynasty had a real record of the hot pot。

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Steps for Fire pot formulation learning

  • Make Fire pot formulation learning step 0
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    These spices need to be boiled together in a boiler for two or three minutes, then dried up, in order to reduce the odor, remove the impurities and be less easy to pass over。
  • Make Fire pot formulation learning step 1
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    They're quite important, and they're basically the ones that eat the hot pot. There is no hot pepper in the river, and there is no sweet rhyme in the river. It's mainly chili, but it's a bit more fragrance. I caught 100 grams of dry pepper. Apart from chili, Sichuan's bean petals 100 grams, ice cream 20 grams, ginger 20 grams, onions 20 grams, garlic 30 grams, onions 30 grams, white wine 10 grams。
  • Make Fire pot formulation learning step 2
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    Dry pepper needs to be processed before it is officially produced. First, it should be placed in a boiling pot, boiled for 12 or 20 minutes, then it should be cut to the ground. It's important to have a new name for chili. After such a process, peppers can last in the oil pan for a long time. They are easier to taste, better than they can be。
  • Make Fire pot formulation learning step 3
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    Now, we're going to do something big. I use 500 grams of butter and 500 grams ofseed oil, which must be more fragrance, but there are people who are not used to it, who use it, who distributes it, which percentages, which add up to one kilogram of oil (because half of the butter is solid, so it is not ml). It is also important that oil is the vehicle and expression of the whole scent. How it tastes, see how much smell can fit into the oil。
  • Make Fire pot formulation learning step 4
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    The onions, onions, ginger, garlic. They're the first scent。
  • 6
    They're so young, they're long enough to be burned。
  • Make Fire pot formulation learning step 5
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    And then put it in chili and bean bean bean sauce, with a little fire for five minutes. Don't worry, it's too much water in the pepper because it's just cooked. Of course, it's hard to say if it's on fire or if the peppers aren't boiled. A five-minute blow, the oil starts to go red, and then the spices go in。
  • Make Fire pot formulation learning step 6
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    It's a little dark, one because it's spiced, and two because it's a lot of steamed up, and it's not focused. These spices are going to be patient and slow, with a spoon, and they're going to stay up and down, to prevent heat inequality and to prevent sticky pots。
  • Make Fire pot formulation learning step 7
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    About 30 minutes later, the bubbles on the surface were already small, suggesting that the water in the peppers and spices had been dried up and would be worn off. It's time to pour ice cream and white wine into the pot, and with the water in the wine, you can fire it for another 10 minutes。
  • Make Fire pot formulation learning step 8
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    It's almost dried up, and the peppers, the scent of the spices, and the velvets are incorporated into the oil, and it's almost the kettle. The color is red, the scent snorts。

    • Fire pot formulation learning Make Tips

    Whether it's home or a hot pot, it's always felt so good. It is also well known that the roots of the taste lie in the base of the fire pot. The whole process of producing the base of the fire pot is complex, with dozens of raw materials alone, and the process of decomposition is more sophisticated. Especially the hot pot. Let's take a look at some of the little tricks in the making process. First, spice. Crush it with a soft bubble and extract its original scent. Second, sauce. Crush it into mud to avoid large particles. Thirdly, it must be a small fire and avoid the burning of spices. And fourthly, the fragrance of the pyramid is the raw material. The spices are not important raw materials, but they are indispensable, and their proportions must be controlled. Fifth, exaggerate again, grab the hot pot. The hot pot is a hub of taste. So here's the little trick in the production process, and you can try it at home. And if you're in trouble, you can buy the real Sichuan fire pot that we're scrambling with, and you can make it at home。

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