火锅味冒菜

2024-06-24 09:02:01 2597

火锅味冒菜
冒菜与火锅不同之处就在于火锅靠底料和油出味,冒菜确是靠煮好后调味、当然锅底也比较重要可以增加菜的底味。现在让我手把手教你四川麻辣鲜香的冒菜锅底炒制.....

Details of ingredients

  • 花椒500g
  • 秘制香料500g
  • 郫县豆瓣1000g
  • 7500g
  • 辣椒1500g
  • 500g
  • 500g
  • 鸡粉100g
  • 大葱1000g
  • 醪糟100g
  • 豆食200g
  • 冰糖100g
  • 鸡精200g
  • 500g
  • 洋葱1000g
  • 白酒200g

Technique

  • 难度高级
  • 工艺烘焙
  • 口味麻辣
  • 时间约三天

Steps to make 火锅味冒菜

  • 1.把干辣椒切成小节,筛出辣椒籽,放入水中浸泡8小时左右。把花椒放入桶中,上面放上香料加上酒密封好……待用。
  • 2.把泡好的辣椒节打2/3成糍粑辣椒、然后把姜、蒜剁成姜米、蒜米。现在前期准备工作基本结束了……
  • 3.现在我们开始炒料的第一步练油。我选择的是清油3成、牛油6成、鸡油1成的比例混合。把牛油放至炒锅里大火烧。油温到150度左右下大葱、姜片、洋葱,这样是为了去掉油里腥味。当大葱快焦的时候把这些全部捞起来。(切记捞干净)然后继续烧至220度左右在油中间到一小杯白酒(这时一定注意安全动作快到了就闪开)。油中间会有一股白烟冲起来味道更加腥臭,这种办法是去牛油味中比较常用的一种。然后继续大火猛烧至280度左右
  • 4.刚刚油温已经烧好了把火改成微火。把之前的糍粑辣椒、花椒、香料、姜米、蒜米到在一个不锈钢桶里搅匀。然后把油浇在在上面(注意安全浇时候手一定要在桶外)边浇边搅拌桶里的糍粑辣椒,锅中留少许的油。在下郫县豆瓣炒把火改成中火,炒到翻沙为止也就是炒熟了。然后把火改成猛火、在把糍粑辣椒慢慢的加在豆瓣里面一起炒(切记锅中一直保持沸腾状态如果没沸腾就不要加糍粑辣椒了)炒的过程需铲到锅底翻炒......
  • 5.这时候就改用小火了……大楷炒2个小时左右…辣椒变得更亮、颜色更深、锅铲铲起来吐油快。就下豆食、醪糟、冰糖、白酒。然后在炒15分钟左右开猛火3分钟,下盐、鸡精、鲜味宝(或味精)、鸡粉、白酒搅匀,关火等5钟起锅密封保存2天,底料就完成了。
  • 6.最后把炒好的底料加入高汤中煮开、就可以冒菜了……冒好以后加上调味料。盐、鸡精、味精、鸡粉、香油、辣椒油、香辣酱、香菜、白芹菜、小米椒、麻豌豆(打碎)、芝麻、黄豆......
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