How to fry the bottom material of hot pot?

1, pour rapeseed oil into the pot, the dosage is determined by yourself, you can cook more, and you don't have to cook when you want to eat in the future, which is more convenient. Then cut the dried pepper into sections and soak it with spices such as pepper, fennel and dried tangerine peel (except green onion and bean paste). Put it in the oil pan as long as possible.

2. In the gap, you need to boil some bone soup. You don't need to put salt in the soup, just add some onion and ginger.

3. Put the ginger and garlic into the soaked oil and bring it to a boil. Be careful not to cook it. The fragrance of spices, the spicy taste of peppers and the hemp taste of peppers must be boiled out.

4. Then, you can add bean paste and rock sugar and stir fry in medium heat, or you can control the heat and not stir fry.

5. It's almost fried, and the rock sugar has melted. At this time, you can add a little bittern to make the hot pot ingredients more fragrant and stronger. Stir-fry a little, then pour in a little bone soup and cook for a while.

There are many factors affecting the flavor of hot pot, which can be summarized into two reasons: aesthetic reasons and objective reasons.

Subjectively, there are several reasons:

1, the owner of hot pot restaurant is stingy

In order to reduce the cost, the quality of the selected materials is poor and the inferior materials are good. Of course, the incense base can't be fried.

2. Procurement fraud

Poor materials and inferior products.

3. The chef's personal reasons

Although sizzling hot pot is an expert, due to personal ideological problems, he is dissatisfied with his boss and has a bad interpersonal relationship. It is possible that he will not fry the bottom material artificially to blackmail or "fool" the boss.

4. Other factors

Other employees tampered with the raw materials, so they were suspected of vandalism.

The objective reasons are as follows:

1, the theoretical level of speculators

At present, most people who are engaged in the profession of chef or stir-fry are educated below high school, and some even have not graduated from primary school. They not only don't know the simplest basic chemistry and cooking chemistry, but also don't know the basic principles of coloring, perfuming and presenting color, fragrance and taste.

2. The frying technology of chafing dish bottom material, the understanding of chafing dish raw materials, the mastery of cooking temperature and the basic knowledge of seasoning are all lacking, or half-baked.