Technical points for making hot pot seasoning

Many chefs have not carefully studied the logic behind frying the base ingredients when making hot pot seasonings. Their secret to making hot pot seasoning is to close the door, add some additives, and then transform it into a unique skill.

The so-called frying logic is to focus on the recipe and process according to one’s desired taste, in order to achieve the desired flavor. The key lies in the scientificity of the formula, the order of feeding, and the control of the heat.

The recipe for hot pot seasoning is divided into three main parts: basic recipe, spice recipe, and seasoning recipe.

Basic formula
It is the basic proportion of ingredients, such as butter, chili, Sichuan peppercorns, ginger, scallions, garlic, Douban, fermented black beans, etc., which become the basic framework of the formula. For example, if you like sauce aroma, focus on Douban, and if you like sesame aroma, focus on Sichuan peppercorns. However, there must be certain proportion restrictions, too much is too much, and too little is not enough, so the basic formula is crucial.
For example, 100 pounds of butter, 25 pounds of chili peppers, 5 pounds of ginger, 2 pounds of garlic and Sichuan peppercorns, 5 pounds of Douban, 2 pounds of mother and child beans, and 2 pounds of scallions. This ratio is relatively balanced. But if you increase the weight of garlic from 2 pounds to 4 pounds, it will be unbalanced because garlic is already dominant, and 4 pounds will dominate. This is where I talked about having sufficient knowledge of each raw material, which is not subject knowledge, but experience.

Spice formula
Spice formulas are the easiest to differentiate products, and most people rely on adjusting spice formulas to achieve product differentiation. Especially with the urgent need for quick success and instant benefits in research and development, the transformation of spices has become the top priority for product innovation, as it is very direct and immediate. But precisely because of this neglect of solid basic formulas, many products are mediocre, and spices are actually quite good, which is a pity.
The spice formula is considered the most mysterious aspect, and once a hotpot restaurant becomes popular, everyone starts to imitate it. However, the fact is that this brand’s products are also constantly changing their product formulas dynamically. What consumers want is delicious, fun, cost-effective, and to imitate every day. Is it meaningful?
Speaking of spice formula, it is a difficult task, but in short, it needs to be simplified. Currently, the spice formulas for hot pot are mainly based on star anise, grass fruit, cinnamon, fragrant leaves, fennel, cloves, white button, sand kernel, fragrant fruit, spirit grass, fragrant grass grass, and thousand mile fragrance to reduce the difficulty of the formula and achieve the desired flavor.
I have said before that using only four spices – fennel, grass fruit, white button, and fragrant leaves – can make a base with a very strong flavor.

Seasoning formula
This is the biggest battlefield to open the gap, such as additives, meat essence, salty essence. I hate these things, so I don’t talk about them much. Instead, it is meat flavoring, such as pure chicken powder, beef powder, which can improve the meat feel and aftertaste. I suggest it can be used. It really has a significant superposition effect on the improvement of taste and aroma, and can make the product more brilliant.

The process of hot pot seasoning is divided into the order of ingredient addition and the control of frying temperature

Cutting sequence
The underlying logic is to master the characteristics and utilization of raw materials. Its essence is to fully utilize the taste of raw materials at different temperatures and temperatures.
The premise of the cutting sequence is that the raw materials need to be processed properly, for example, rice cake chili peppers do not have chili seeds, and the moisture must be filtered more; Sichuan peppercorns should be made with warm water, etc,
The following order requires mastering several unchanging principles:

Frying the base material is a process of repeated cooling to avoid the evaporation of fragrance at high temperatures. Many times butter is divided into batches for the purpose of cooling down.
Therefore, the final order of adding raw materials when stir frying hot pot seasonings is still based on the understanding of the characteristics of the raw materials, and there is no absolute right or wrong personal preference for taste. In fact, it is necessary to follow the characteristics of raw materials, leverage their strengths, and combine their strengths and weaknesses.

Fire control.
Fire control, accurately meaning the size of firepower, frying time, and changes in raw materials

Firepower size
The firepower evaluation standard is to ensure that the bottom of the pot is stir fried in a medium boiling state. The purpose of a large fire is to quickly evaporate water and avoid stir frying.
The control of heat is closely related to the processing of raw materials, and it is important to filter the moisture in the raw materials. If the firepower is too low, the moisture in the raw materials is not easy to evaporate and is prone to stir frying. If the firepower is too high, the moisture evaporates quickly and the taste of the raw materials is not yet out before they are burned or burnt. So, frying is a dynamic process that requires constant observation.
Cooking time
Industrialized frying of 600 pounds of base material is generally most suitable in about 130 minutes. If it is too long, the energy consumption will be high, either it has been fried or it has been fried. If it is too short, the taste will not be stir fried, either it is raw or the water content will be heavy.

Changes in raw materials
The wind vane is used to observe the color changes of chili peppers in the pot, which is the most basic skill when stir frying hot pot seasoning. Secondly, it is the observation of various raw materials, such as stir frying Sichuan peppercorns until closed, which means that the peppercorns are cooked, and so on
The color change of chili reflects the changes in moisture and temperature. Learning to look at chili peppers means a basic introduction, such as how chili peppers absorb water, brighten up, turn into deep red, reddish brown, etc. Different colors represent changes in fragrance. Only by frying more can we truly understand this.

Douban should not go too far, usually at 105 degrees, and the fragrance is basically gone when smelled. The relationship between Douban first and then is not particularly important, what is important is that the temperature should be reached.

Scallions come in various flavors, including scallion, scallion, and onion. Each type of scallion has its own unique taste, and can be fried first or left in the pot. Onion and scallion are the easiest to control, but they should not be fried too late to avoid a raw scallion flavor. The scallion flavor should not be fried too dry. Once the scallion flavor is gone, it is best to leave it in the pot. If you want to increase the proportion of dried scallion flavor, you can fry it first. It depends on personal preference

There are two types of chili heat: chili aroma and paste aroma. The best chili aroma is dry stir frying with less oil. Some chili peppers are stir fried separately, with some showing paste aroma and others showing pepper aroma. In short, depending on personal preference, Zhao Er and Da Long are quite good at chili aroma.

Spices should be added after the chili peppers have turned shiny and discolored, while Sichuan peppercorns should be added about 30 minutes before cooking. It is best to stir fry them and then stew them for better results.

These are the basic logic and technical points for making hot pot seasonings. This article is shared with friends who have some practical experience. If you want to learn how to make hot pot seasonings from scratch, please follow us for other tutorials.

china hot pot

$15.90

Hot pot is a unique china cuisine with various characteristics and rich cultural connotations. china hot pot is eaten and boiled immediately, using a pot as a utensil and a heat source to heat the pot. After boiling water and ingredients, the food is boiled. The method of cooking and eating at the same time can keep the food steaming hot and the soup and ingredients in one place.

 

Usage: Put all the ingredients in 42.27 OZ of water and bring to a boil to experience the taste of Chinese hot pot restaurant.

 

Weight: 20.28 OZ

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分类： Hotpot condiment