Please explain in detail the pickling method, material selection and ingredients of sugar and garlic in hot pot restaurant.

Ingredients: fresh garlic with long green stems 100 head salt, 60g old vinegar or fragrant vinegar, 2g sugar 1000g (2kg), 800g sweet-vinegar ratio 1kg vinegar, and 8 pieces of sugar (which can also be adjusted according to your own taste). Production: 1. Cut garlic stalks (don't throw them away for later use) and garlic whiskers. Soak in clean water (tap water is enough) for 24 hours (change water once in the middle). 3. Take out the purified water, sprinkle with salt, mix well and marinate for 2 to 3 days, stirring twice a day. 4. Take it out and put it in a prepared container (dry, oil-free and water-free). Don't put the pickled soup in the container when pickling garlic, just throw it away. 5. Take a clean and waterless basin and pour in vinegar and sugar. Stir until the sugar is completely dissolved in the vinegar (do not cook with fire). 6. Pour the stirred sweet and sour liquid into the pickled garlic and cover tightly. 7. If you like spicy food, you can eat it in 3 days, and if you like pickled garlic, it will take about 20 days (according to the size of garlic). Special emphasis: sweet and sour juice need not be cooked with strong fire, just mix well; Do not use plastic containers for pickled garlic; When preparing sweet and sour juice, because the size of garlic is different every year, you can make a catty. As long as the sweet and sour juice is not garlic, don't make too much, so as not to waste money; When stored, it can be stored in a place that is not exposed to direct sunlight at room temperature; After the hot and sour vegetables, I'd better talk about the hot and sour vegetables. This season used to be the season of sauerkraut in the north, but now the transportation is convenient and fresh vegetables in the south can be eaten in cold weather, so sauerkraut is becoming less and less. My friend wanted to eat spicy cabbage, so I pickled two and brought myself one by the way. My hot and sour vegetables can be compared with pk imported from Korea, and I will never lose to him. This is the experience I have gradually explored over the past few years. I like to add seafood like Korea. It tastes authentic. You can add oysters and Pacific fish. I used the shrimp sauce that my friend gave me, which saved me trouble and tasted good. Ingredients: 2 Chinese cabbages, 6 mashed garlic, 2 tablespoons mashed ginger and garlic, 3 tablespoons shredded onion, dried Chili slices according to your own preference (I put Chili sauce made of fresh red peppers bought by a young pioneer), 2 tablespoons of shrimp sauce with fish sauce, 1 tablespoon of radish, 1 piece (about 1 kg) of glutinous rice flour. 1. Radish and pear are shredded (the finer the better). 2. Add water to glutinous rice flour and boil the soup, stir it into a paste with slow fire and let it cool. 3. Pepper is stirred into Chili sauce. 4. Chop the onion and grind the ginger and garlic into mud (I use a blender, you can use any method). 5. Chili sauce and fish sauce (you don't like it). 6. Put everything in except cabbage. Sprinkle salt layer by layer and marinate for an afternoon. 8. Squeeze the pickled Chinese cabbage to get too much water, and smear the mixed paste layer by layer. 9. Marinate in a container at room temperature for 3.4 days. After tasting it (with a faint sour taste and mixed fragrance), put it in the refrigerator or a cold place and say a few words: Don't ferment it for too long, it will be too sour. Seafood will smell fishy after it is put in, but it will not smell after fermentation. The fermentation time should be controlled according to the temperature, as long as the taste is enough. The addition of glutinous rice paste increases the thickness of paste, and can also strengthen the production process of fermented Chili red oil to make mala Tang 9} r4k+c) V7z-D2y, K.

Raw materials: cooked vegetable oil 5000g lard 1000g Pixian watercress 1250g white wine, fermented soybean, 20 purple pepper, 2000g pepper, 200g ginger 100g garlic 150g scallion 150g rock sugar. 30g cinnamon 40g fennel 100g tsaoko 50g fragrant leaves 30g vanilla 15g clove 5g groundsel 50g citronella.

* V & ampR% n * n 1K5L " 1 @ 9`) ~。 X method: Illicium verum is broken into small grains, sliced by Kaempferia, cinnamon is cut into small grains, Amomum tsaoko is broken into small pieces, fragrant leaves are cut into small pieces, and citronella is cut into small pieces. Soak all spices and peppers in water respectively. Until the spices and peppers are fully soaked, filtered and drained. 3 M0 Yuan 9 x Yuan 9

Prepare 2 woks, put (watercress, onion, ginger, fermented grains, garlic 25g, lobster sauce rock sugar) in one wok and mix well. In another pot, heat the cooked vegetable oil and lard to 70-80% oil temperature, then slowly pour it on the mixed mixture while stirring until the oil is completely poured out. Then put the pot on the stove and fry it slowly with low fire. When cooking, stir the bottom of the pot constantly to avoid sticking to the pot. When it dries for six minutes, spices will be popular. Continue to stir-fry the swollen pepper for about 20 minutes and stir-fry for 5- 10 minutes. When the aroma of the raw materials in the pot overflows, take out the pot and get the hot sauce. Hanging soup: beef bone 15 kg pig bone, 5 kg pepper 10 g cooking wine, 200 g scallion 100 g ginger 100 g.

3 i$ F！ j9？ 3t4E6i% Break pig bones and ox bones, boil them with cold water to remove blood, and wash them with clear water.

2j； Q g* ~7 d" C$ o Put all the raw materials into another large pot, add water 10KG, and cook on low heat for about 4 hours (the soup cooked by the fire is milky white, which is easy to cause soup heads). Take out the bones, and it's clear soup.

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Decocting broth: mixing 4 parts of base material and 6 parts of clear broth, adding 50 grams of pepper, 200 grams of ginger and 200 grams of garlic, decocting together for about 2 hours, and taking out the dregs to obtain broth.

: X & ampC' a3 X2 q( v2 @ Divide the pot: 50g of ginger, 50g of garlic, 50g of salt, 50g of monosodium glutamate, 50g of chicken essence, 25g of dried pepper, and 0/5g of pepper/kloc. Divide the broth evenly into each pot, keep each pot 8 minutes full, and add the above ingredients. Preparation of Sichuan red oil

The cold dishes in Sichuan cuisine are a series of cold dishes, among which there are countless red oils, such as pork tripe with red oil, three fresh red oil (heart and tongue), cold beef tripe, bean jelly in northern Sichuan, crispy shredded chicken, drooling chicken, kelp lotus root, sauerkraut, diving radish, and of course, the famous red oil wonton and spicy noodles. You can even say that you can put some dishes as long as you like. I used to think that red oil is dried Chili peppers poured with hot oil, but I can make it myself, which is different from what I eat in the store and much worse than others. I added sesame seeds and peanuts to the red oil fragrance in the shop. The red oil in the shop is thick, so I just add some bone soup instead of water. The red oil in the shop is fresh and bright. I don't know what to do. Did they all add Sudan red? All our citizens have become chemists?

Go to the supermarket to buy bottled red oil. There is a brand that tastes good, that is, Xiaogui. A 700g bottle of 24 yuan. Converted, a kilo of oil will be sold to 16, which is more in 7 yuan. What oil is so expensive? Is it Olay? The raw materials are nothing more than rapeseed oil and dried peppers. Now the price of edible oil has dropped again. I saw a method of making red oil some time ago. I study step by step according to the recipe. I actually refined a family version of red oil that can rival the red oil in the store.

The formula is as follows:

5 kg of dried Chili/kloc-0, 5.5 kg of rapeseed oil, 50 g of ginger, 50 g of onion, peeled peanuts, 50 g of peeled white sesame seeds, 50 g of fennel and 5 g of Arnebia euchroma.

At the sight of the word "Lithospermum", I was suddenly enlightened, or I got through the second pulse of Ren Du. Lithospermum is a plant of Lithospermum, which has the functions of cooling blood and promoting blood circulation, clearing away heat and toxic materials, moistening intestines and relaxing bowels. And has a natural pigment red. Using Arnebia euchroma is not ten thousand times better than Sudan red. I immediately went to the Chinese medicine shop to buy Arnebia euchroma, saying I wanted 5 grams. The doctor laughed at me and said that I should buy at least two yuan. Otherwise, it will not be displayed on the electronic scale. I asked how many grams are there in two dollars? I'm still calculating the dosage in my head, but I'm not calculating the money. The doctor said: 30 grams. Ha ha.

Cut the dried Chili into small pieces, slice the ginger and cut the onion. Peanut, sesame, fennel, Lithospermum.

Traditionally, dried pepper segments need to be dried on the kang to be ground into powder, but the pepper on the kang is a job that kills people without paying for their lives. No one can stand it. On a sudden whim, I put the peppers in a baking tray, put them in the oven 150 degrees, bake them for 8 minutes, and let them cool. 1 kg half pepper, roasted for 5 times, not choking at all. I just don't know if there will be spicy strips next time I bake a cake.

Peanuts, sesame seeds and fennel are all fried and chopped with low fire. Roasted peppers are also ground into powder.

Pour the oil into a cauldron and heat it to 80% to 90% heat. Stir-fry the ginger slices first, then the onion segments until the smell is dry. Take out and turn off the heat. Stir-fry Arnebia euchroma in oil for a few times, and be careful not to stir-fry, or the oil will turn purple instead of pink. After passing 5 grams of Arnebia euchroma for several times, a pot of oil immediately turned red, which was wonderful. When the oil is cooled to 50% to 60% heat, add 1/3 Chili powder, stir evenly, cool to 40% to 50% heat, and then add the rest. Stir evenly for 3-4 times. Finally, add peanuts, sesame seeds and fennel powder, and the aroma is fragrant.

With red oil, of course, you have to eat red rape. I went to the deli to buy cooked pork tripe, spread it in half, finely cut it into shreds, put it on chopped green onion, mixed a red oil flavor juice, poured it on it, and the red oil tripe was served.