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麻辣香锅的酱和油的熬制配方

更新时间: 2020-08-20 00:00:00     

1、将香料打碎,放入料酒,泡30分钟后,将香料没有吸附的料酒倒掉;

2、在锅中放入三种油,烧到三成热的时,下葱姜蒜,小火熬至其发黄出香的时,捞出葱姜留大蒜,下豆瓣酱和泡好的香料小火熬约1小时左右至出香而不发硬时停火,放入盛器沉淀;

3、沉淀到油酱分离时,将油和酱分开入盛器,然后取三分之二的油和一半的酱料放入另一只锅,在锅中放入适量清水,微火熬12小时左右,去渣,所得的油即成制作麻辣香锅的油;

4、将熬油剩余的酱和油混合搅拌,即成制作麻辣香锅的酱。

关键词: 麻辣 配方

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