AWB Chapter 209 Hot Pot Base (2)
Chapter 209 Hot Pot Base (2)
4. Post-processing
First, let's separate the fat residue. As the heat continues, the butter will gradually dissolve completely. The originally golden brown residue will gradually turn a slightly yellowish color and shrink significantly in size. Next, you'll need to carefully remove the fat residue using a strainer or colander. This step is a delicate one! Be very gentle and avoid rough handling, as this can easily remove any remaining butter from the residue.
After the oil residue is separated, the next step is to filter the cooked butter to remove impurities. You can choose to use fine gauze or a special filter to perform this operation. This method can effectively remove those tiny impurities and sediments in the butter. After such a filtration, the resulting butter will become purer and more flawless, and the color will appear exceptionally white.
The final step is cooling and storage. First, slowly pour the filtered, purified butter into a clean container you've prepared. Let it sit quietly at room temperature to cool naturally. Once the temperature has dropped, if you plan to use the butter soon, you can store it in the refrigerator. Under the protection of low temperatures, the refrigerated butter will retain its freshness and rich aroma for a relatively long time. If you don't plan to use it soon, store it in the freezer for long-term storage. After all, frozen butter has a much longer shelf life!
5. Things to note
(1) Controlling the heat and time
Throughout the cooking process, precise control of heat and timing is crucial. If the heat is too high or the cooking time is too long, the butter will likely burn, creating an unpleasant burnt smell and seriously affecting the quality of the finished product. Conversely, if the heat is too low or the cooking time is too short, the butter will not be fully cooked, failing to fully release its unique aroma and flavor. Therefore, it's important to constantly monitor the heat, adjusting the heat appropriately, and closely monitoring the cooking process to ensure the butter is cooked to perfection.
(2) Filter impurities in time
Once the butter is successfully rendered, it must be quickly filtered while it's still hot. This step removes any impurities and sediment, significantly improving the purity of the butter, making it clearer and more transparent. It also effectively enhances the taste, allowing people to savor the pure and delicate flavor of the butter.
(3) Proper storage method
To preserve butter's excellent quality and prevent spoilage, careful storage is crucial. Preferable containers with a strong seal are essential for storing the butter, minimizing the risk of air and moisture from damaging the butter. Furthermore, the storage location must be carefully selected: butter containers should be placed in a cool, dry area, away from direct sunlight and humid, hot, and humid conditions. This will slow down the butter's oxidation and rancidity, extending its shelf life.
"Normally, you can make more butter at one time for future use. After the butter is made, you can properly store it in the refrigerator. In this way, when you need to fry the base of the pot later, you can easily take out the required amount of butter and put it directly into the pot to melt it. However, since we are about to start frying the base of the pot today, the butter made this time does not need to be refrigerated, but can be used immediately!" As soon as I finished speaking, I turned around and started to work.
The flames in the stove burned brightly, the temperature rising steadily. Soon, the once solid butter began to melt, emitting a faint, milky aroma that lingered in the air. Then, I quickly gathered the scallions, ginger slices, and garlic cloves I had prepared and gently added them to the pot. Carefully controlling the heat, I slowly stir-fried the ingredients over low heat. Gradually, the alluring, spicy aroma began to rise from the pot, filling every corner of the kitchen like a wisp of smoke.
Then, carefully and in precise proportions, I slowly poured the bright red chili segments and the fragrant Sichuan peppercorns into the pot. Instantly, the pot erupted in flames, a fiery crimson glow. The mouth-watering, spicy aroma surged out like a flood, quickly filling the entire kitchen.
At this moment, beads of sweat began to seep from my forehead, drop by drop, soon gathering into a thin stream. However, at this moment, I had no time to wipe the sweat away. My eyes were as if under a spell, staring intently at the bottom of the pot, afraid to miss any subtle changes.
Then, I added various spices, such as bay leaves and star anise, to the pot. As these spices blended in, the once singular spicy flavor began to blend and collide with them, intertwining the various flavors to form an increasingly rich and complex aroma. I constantly stirred the ingredients with a spoon, not slacking off for even a moment, as the slightest mistake could cause the spices to stick to the bottom of the pot, affecting the taste and quality of the entire pot. My arms gradually became sore and weak from the constant stirring, but my heart was filled with joy and anticipation.
Finally, it's time for the crucial step—adding the right amount of fermented broad bean paste. The deep red fermented broad beans tumble and dance joyfully in the hot oil, releasing even more enticing aroma. In an instant, the boiling red oil blooms like a red lotus, filling the pot with the warm, unrestrained aroma of the hot pot base.
Just then, the manager walked in with a brisk pace. He took a deep breath and exclaimed, "Wow! This is fantastic! Just the smell of this hot pot sauce makes my mouth water. I'm sure it'll attract many diners to try it." Hearing the manager's praise, I couldn't help but look up at the bubbling pot. I imagined the satisfied smiles of customers gathered around, enjoying the delicious hot pot. Thinking of this, my face was filled with pride, and my heart was filled with a sense of accomplishment.
"The beef tallow hotpot base is finally ready! Now let's get started on making the clear oil hotpot base!" As soon as I finished speaking, I quickly took action and began to make full preparations for the subsequent operations. At this moment, the manager came over curiously and asked in confusion, "What exactly is this clear oil?" I stopped what I was doing and explained to him with a smile, "The so-called clear oil is actually what we usually call vegetable oil. Compared with beef tallow, it has a relatively lighter taste and is not as thick and greasy. After all, everyone's taste preferences are different. Some customers may not be able to accept the rich taste of beef tallow, so we have to be prepared for both situations and prepare both beef tallow and clear oil hotpot bases. This way, we can meet the needs of various customers and not miss any potential diners!"