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麻辣烫锅底料的配料和炒制方法

更新时间: 2020-08-20 00:00:00     

配料:色拉油、牛油、菜籽油、生姜、冰糖、大蒜、大葱、豆瓣。

1、三油混合,加冰糖小火炒化;

2、加郫县豆瓣小火炒香,至少半小时,不能使糖炭化,否则会发苦,后放入药材粉,炒熟;

3、放入辅料生姜,大蒜,大葱,待生姜大蒜出味后,出炒料起锅。

注意事项: 炒糖时,只能用小火,糖须炒至融化,并向油面上泛泡才可,泡为金黄色,汤色才会红亮而汤内并无甜味。

关键词: 麻辣烫 配料 方法

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