Bobo Chicken Base

Bobo Chicken and Chuan Chuan are somewhat similar, but people who have eaten Bobo Chicken should know that Bobo Chicken and Chuan Chuan are actually very different. Bobo Chicken is a specialty food in Leshan, Sichuan. If you travel to Leshan, don't miss the chance to try Bobo Chicken. The most important factor affecting the taste of Bobo Chicken is the base of Bobo Chicken. If you make Bobo Chicken at home, how should you make the base of Bobo Chicken?

Originated from the land of abundance, the capital of gourmet food. It inherits the essence of hotpot and Sichuan cuisine, but has the characteristics of Chengdu snacks in the new era. Not only does it have a long-lasting flavor, adjustable spiciness, and a variety of flavors, it is also easy to eat, has a casual atmosphere, and is of good value for money. It is the representative brand of Chengdu cold pot skewers!

The ingredients for making cold skewers can be divided into meat dishes, vegetarian dishes, small seafood, etc. Meat dishes include duck junket, chicken junket, junket ball, fish balls, beef balls, pig ears, duck hearts, braised beef, etc. Vegetarian dishes include lotus root, potato, cauliflower, bamboo shoots, bean skin, dried tofu, etc. Seafood includes shrimp, royal jelly, fresh abalone, etc. All ingredients are cut and cleaned, then put into chicken soup or original soup with basic flavors and cook until done, but not overcooked. Pick up and skewer them with bamboo sticks, and arrange them by category.

The raw materials should be cooked separately, and cooking wine, ginger, and scallions can be added in appropriate amounts. The next step is to make red oil, which is the key to making cold skewers.

raw material:

5000 grams of rapeseed oil, 20 grams of cinnamon, 30 grams of star anise, 1500 grams of chili powder (it is best to choose: a mixture of 1:1:1 of chili pepper, erjingtiao, and lantern pepper), 50 grams of sliced ​​ginger, 100 grams of scallion, and 100 grams of crushed garlic.

Production process:

1. Heat the rapeseed oil in a pan, add the onion, ginger and garlic, and fry until dry and fragrant, then remove the residue.

2. When the oil temperature drops to 60%, fry the spices. When the oil temperature reaches 50%, the spices and chili powder have been put into the pot. Gradually pour the hot oil in the pot into the chili powder to stimulate the aroma of the chili powder (be careful not to burn the chili powder). After cooling, wrap it with plastic wrap and leave it for 24-48 hours to allow the spiciness, red color of the chili powder and the aroma of the spices to further dissolve in the oil. Finally, filter it with a strainer before use.

3. The next step is to prepare 2 pounds of white sesame seeds. Add 3 pounds of peanut oil into the pot and heat it until cooked. Then add appropriate amount of ginger and garlic and fry until fragrant. Remove the residue. When the oil temperature reaches 3-4 degrees, fry the white sesame seeds until fragrant and soak them with oil for later use.

Spicy

1000 grams of chicken soup, 1000 grams of red oil, 200 grams of sesame oil, 100 grams of pepper oil, 300 grams of white sesame and oil mixture, 20 grams of chicken essence, 30 grams of MSG, 15 grams of MSG, 15 grams of peanut butter, 10 grams of sesame paste, 20 grams of oyster sauce, 50 grams of spicy fresh sauce, 30 grams of seafood soy sauce, 20 grams of fish sauce, 20 grams of steamed fish soy sauce, 50 grams of mashed garlic, 60 grams of ginger juice, sugar, salt, and rose wine as appropriate. Customers can choose the raw materials by themselves and soak the cold skewers in the juice for 3-5 minutes.

Pepper flavor

1000 grams of chicken soup, 100-200 grams of Sichuan pepper oil, 100 grams of scallion oil, 30 grams each of sesame oil and sesame oil, 50 grams of fresh peppercorns, 30 grams of minced garlic, 100 grams of ginger juice, 20 grams each of sesame paste and peanut butter, 30 grams of fish sauce, 50 grams each of green and red chili peppers, appropriate amounts of salt and sugar, 5 grams of chicken powder, 10 grams of chicken juice, and 15 grams of MSG.