Chongqing hotpot special

One is spicy. A variety of flavors coexist.

Second, pay attention to seasoning. Good at change.

Third, pay attention to the use of soup and advocate nature.

The four knives are delicate and flexible.

The five materials are widely selected and unique.

Six drinks and one meal, whatever you want. The raw materials and seasoning properties of Chongqing hot pot

Pi County Douban

Pixian watercress is brewed with broad beans, peppers and salt. It is a local specialty of Pixian County in Chengdu. Its color is bright, moist and spicy. Pixian watercress is the most important seasoning in red soup hot pot. When used in soup brine, it can increase umami flavor and fragrance, and make the soup warm, spicy, thick and bright.

Fermented soybean

Douchi is brewed with soybeans, salt and spices, with mellow smell, yellow and black color, oily and soft seeds, and fresh and sweet taste. Chongqing Yongchuan Douchi tastes good. When used in soup brine, douchi can increase the salty and mellow taste.

Red pepper

Dried peppers are pungent and warm, which can dispel cold and strengthen stomach. Their colors are bright red and spicy. There are many kinds of dried peppers, including big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao peppers and millet peppers. Adding dried chillies to the hot pot soup (pot bottom) can remove fishy smell, relieve boredom, inhibit peculiar smell, and increase spicy taste and color.

Sichuan pepper

Zanthoxylum bungeanum, pungent, warm and hemp, can warm the middle and dispel cold, and has the function of dehumidification and pain relief. Shaanxi Zanthoxylum bungeanum is a variety of Zanthoxylum bungeanum; Sichuan Mao Wen Pepper. Qingxi Chili is the best. Zanthoxylum bungeanum is an important seasoning for hot pot. When used in soup, it can inhibit fishy smell, remove peculiar smell and enhance fresh flavor.

old ginger

Ginger is pungent and wet. It contains the volatile oil gingerol. It has a special spicy taste. When ginger is used in red soup and clear soup brine, it can effectively remove fishy smell and inhibit odor. It can enhance fragrance and taste.

garlic

Garlic is spicy and fragrant. Contains volatile oil and second-rate compounds. Garlic is mainly used for flavoring, enhancing fragrance, inhibiting fishy smell and removing peculiar smell.

Glutinous rice wine

Fermented wine, the rice grains are soft but not rotten, and the wine juice is mellow. Sweet and delicious, thick but not miscellaneous, thick but not sticky. Adding distiller's grains to the prepared hot pot soup brine (base material) can increase freshness, inhibit fishy smell and make the soup brine sweet again.

salt

The scientific name of salt is sodium chloride, which is a small crystalline particle with salty taste. It can detoxify, cool blood, moisten dryness and stop oxygen. Salt plays a role in determining taste, seasoning, refreshing, relieving boredom and removing fishy smell in hot pot.

crystal sugar

Rock sugar is a replica of sucrose, which is sweet in taste and flat in nature. It is used for crystallization, benefiting qi, moistening dryness and clearing heat. When cooking hot pot soup, adding rock sugar grams can make the soup mellow and sweet, which can alleviate the spicy stimulation.

Cooking wine

Cooking wine takes glutinous rice as the main raw material, which has a soft taste and a special aroma. The main functions of cooking wine in hot pot soup are to enhance fragrance, color, fishy smell and odor.

monosodium glutamate

MSG is extracted from protein-containing substances such as soybean, wheat and kelp, and it tastes delicious. It can help to refresh and improve the flavor of hot pot.

chicken essence

Chicken essence is a powerful fresh-keeping product that has been widely used in recent years. It is refined from eggs and sodium bran. The umami flavor of chicken essence comes from amino acids decomposed by protein of animals and plants. The role of chicken essence is to enhance the umami flavor and taste.

pepper

Pepper belongs to temperate zone, with pungent smell and strong fragrance, which has the effects of warming the middle warmer, dispelling cold, invigorating stomach and regulating qi. Used in broth hot pot to remove fishy smell, enhance fragrance and taste.

Function and dosage of chafing dish bottom material.

1 Ganzi is a fluffy and dark brown root spice, which is often used in spicy hot pot soup or braised vegetables. Chengdu people call it vanilla, Chongqing people call it Xiangzi, but it should be called Ganzi, also called Ganzi Xiang. Sweet candies have a pungent smell, similar to the strong turpentine smell. They have the functions of regulating qi, relieving pain, relieving depression and strengthening the spleen. They are blindly used as traditional Chinese medicine to treat chest and abdomen pain, stomach pain, vomiting, loss of appetite and indigestion. When this spice is added to spicy hot pot soup or brine, it has a strong fragrance. However, we should pay attention to the amount, and the dosage should not exceed 5 grams at a time, otherwise the aroma will be "greasy".

2? Clove, also known as clove and clove, is the bud of clove. It is often used as a dry product in cooking. It has a strong fragrance and tingling. It tastes pungent and warm, and has the functions of warming the stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within1~ 2g, and never use too much.

3? Illicium verum should be called Illicium verum, also known as anise, Illicium verum and Pearl in August. It is a familiar spice. It is characterized by fragrant smell and slightly sweet taste. Its pungent and warm nature has the functions of warming the middle warmer to stimulate appetite, dispel cold and treat hernia. Whether it is hot pot, braise in soy sauce or brine, it can be used for cooking. Because its fragrance is that some people like it and others are annoyed, it is more flexible to use, and 5 ~ 10 g is appropriate.

4? Fennel is also called fennel, shredded vegetables, fragrant flowers and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used for cooking, making fennel beans, fennel stuffing jiaozi and so on. Its ripe fruit, like millet or cumin, has a special aroma. As a spice, it is widely used in braised pork, brine and spicy hot pot. In hot pot, the dosage can be appropriately increased, such as 10 ~ 20g or more. In medicine, pungent and warm, it has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold.

5? Tsaoko is a kind of ginger plant, and its fruit tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen and resolving phlegm, warming middle warmer and dispelling cold, and resisting malaria. In cooking, it can be broken or used whole. As a spice, it tastes particularly good when burned or pickled with beef. Spicy hot pot and brine should not use Amomum tsao-ko, and it is more appropriate to put 3 ~ 5 pieces.

6? Amomum villosum, also known as Amomum villosum and Amomum villosum, is a mature fruit of Amomum villosum. Astringent taste, fragrant smell, mild medicinal properties and pungent taste. Has the effects of promoting qi circulation, invigorating stomach and promoting digestion. The medicine can be used for abdominal distension and pain, anorexia, nausea and vomiting, enteritis, dysentery and fetal movement. It should not be used too much in hot pot and braised dishes, and should be below 3 grams.

7? Some places in Sannai, also known as Jiang Sha and Shanla, are roots. Both grocery stores and Chinese medicine shops sell dried tablets, which are very fragrant. The medicine has mild nature and pungent taste, and can warm the middle warmer, remove dampness, promote qi circulation and relieve pain. It is mainly used for treating acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatoid arthritis, traumatic injury, etc. Cooking is mostly used for burning, marinating and spicy hot pot, and the dosage is mostly between 5 5- 10/0g. Guangdong people use galangal to make salt? Chicken. In recent years, Sichuan Jianghu dishes are mainly "three-milk dishes", that is to say, the main ingredients are cooked with a large number of three-milk, dried red peppers and dried peppers. This dish is highly praised for its unique flavor, but it has not been reported so far.

8? Cao Ling is a spice widely used in hot pot in recent years. Because everything sold in the market is dry, it is difficult to identify. After many consultations, the dried product was taken to Associate Professor Xu Jiangpu of our school for verification: it should be called Lingxiang, also known as Linglingxiang, belonging to the genus Lysimachia of Primulaceae. It is a perennial herb with strong fragrance and sweetness. Used for spicy hot pot, the general dosage is not more than 5g. There is another kind of Cao Ling on the market, named Basil, which can replace the above, but it belongs to Labiatae, also called Linglingxiang, also called Nine-story Pagoda, Vanilla, Vanilla, Duck Head, Sparrow Grass, etc. , sexual taste Xin Wen. Medically speaking, Xin Wen has the effect of treating wind-cold, cold and headache.

9? Like Cao Ling, weeding is also a common seasoning for spicy hot pot in recent years. A few days ago, I asked Professor Xiong Sizhi to help me find the relevant information, and soon got the result: weeding, also known as fragrant hoe, fragrant hoe, fragrant sheep and Senecio scandens, also belongs to Primulaceae, and is sweet in nature. Can be used for treating common cold, cough, rheumatism and irregular menstruation. Don't use too much in spicy hot pot, just 3 ~ 5 grams, or in salt water.

Some people say that "Cao Ling enhances fragrance, weeds and preserves" in spicy hot pot and brine. In fact, many spicy spices have different degrees of antibacterial and antiseptic effects.

10? Cardamom is also called round cardamom, which is written as "hundred mouths" and "mouth people" in the market or drugstore. The taste is astringent, because its medicinal properties are pungent and warm, so it has the functions of promoting qi and regulating qi, warming stomach and promoting digestion, eliminating dampness and stopping vomiting, and relieving alcoholism. Add 3 ~ 5g to the spicy hot pot. Because the fragrance is good, the dosage is small.

1 1? Nutmeg is alias Yuguo. It has been widely used in hot pot in recent years, but its taste is also unpleasant. Its medicinal properties are pungent and warm, and it has the functions of warming spleen and stomach, astringing intestines and lowering qi. You can't use more than one, just two or three.

12? Cinnamon bark is also called cinnamon. Sweet and hot in nature, it has the effects of nourishing yang, warming spleen and stomach, dispelling cold and dredging blood vessels. Indications: kidney-yang deficiency, chills and pains, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy and the aftertaste is slightly sweet. Widely used in spicy hot pot and braised dishes, the appropriate dosage is 5 ~10g.

Cumin alias 13 belongs to Umbelliferae and is the seed of Cumin. Mainly produced in China's border areas, oval in shape. Both ends are about 5 mm long, thin and 3 mm wide, light green and gray, and look like cumin. Please pay attention to preservation and try to seal it when using, so as not to lose its flavor.

14 fragrant leaves, that is, the leaves of osmanthus trees, are gray-green, have no mildew, and have a strong aroma, which can enhance fragrance, remove odor and stimulate appetite.

Hot pot bottom material formula and frying method thereof

Frying recipe

Composition:

Butter 3 kg salad oil 2 kg Pixian watercress 1 kg liquor 50 g fermented grains 20 g Ziba sea pepper 1.5 kg ginger 1 two garlic 1.5 two peppers 1.5 two douchi1.

Flavor formula:

White buckle 5g Amomum tsaoko 5g Kaempferia Kaempferia 3-5g Clove 3g-5g Amomum villosum 5g Fructus Foeniculi 5g Cinnamomum cassia 5g Glycyrrhiza 5g Branches 5g Cutting grass 5g Laokou 5g Gan Song 5g Pericarpium Citri Tangerinae 5g Pork 5-8g Illicium verum 5g Fragrant Leaves 5g Fennel 8g Vanilla 5g.

Before frying, cut the spices into 2-inch-long knots and soak them in warm water for about 20 minutes, and the pepper will swell. Prepare two woks, one with 9 samples (25g douban, onion and ginger mash) and mix well. Add 3kg butter to another wok, then add salad oil and cook until it is 70% to 80% hot. Spoon the oil onto the well-stirred watercress. In order to avoid coking of watercress, after the oil is completely soaked, put watercress on the fire and cook it for about 10 minute. Douban will fry peppers when it is quick-drying and moist. When the oil boils, stir fry over low heat. 15 minutes later, add about 25 grams of white wine, continue to stir-fry until the water content of each raw material is almost dry, and add bubbles to obtain spices, and continue to stir-fry until each raw material is 9.

Diaotang

As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick", so we must pay attention to the collocation of raw materials to ensure the delicious soup. Milky color, positive taste and strong consistency. An old hen, an old duck, a pig bone 15 kg, and 4 kg of crucian carp (crucian carp must be wrapped in gauze when cooking soup).

Hanging soup technology

1 Soak the raw materials in cold water 1 hour, so that all the nutrients in the raw materials are in doubt and the soup is delicious. 3 Add ginger and onion cooking wine and pepper granules when hanging soup. 4 Fill it with water at one time. If the water is boiling, just add boiling water and rush into the soup pot. It is forbidden to add cold water to the soup pot. 5 often make bubbles.

across the way

It is generally recommended to use a 4:6 pot, that is, 4 minutes of clear soup and 6 minutes of oil.

Ingredients: 50g of ginger, 50g of garlic, 50g of salt, 50g of monosodium glutamate15g, 50g of chicken essence, 50g of pepper, 5g of yellow wine, 75g of white sugar, 0g of fermented grains15g, 40g of dried pepper, 25g of old oil, 5kg and 3kg of fresh soup. Remember: adjust the taste first, then put the color masterbatch. Zanthoxylum bungeanum and dried capsicum are put with old oil and color masterbatch before they are put.

Broth pot bottom

Formula: chicken essence 30g monosodium glutamate 20g salt10g pepper15g jujube10g medlar 5g garlic10g ginger slices (peeled) 5g chicken oil 50g tomato 4g delicacies 20g broth 4kg lard100g delicacies.

Old oil recovery

After the guests have finished eating, it is forbidden to put any garbage such as saucers and cigarette butts at the bottom of the pot to ensure the hygiene of the soup. It is forbidden to eat anything containing pigments and flavors. Make sure the bottom of the pot is clean. Pour the oil into a clean bucket.

After an hour of natural precipitation, gently remove the oil from your face and put it on the stove to boil.

Washing oil

When the oil turns black due to long-term use or improper treatment, add water with the ratio of 1:2, and boil for about 10 minute for precipitation 1 hour, then gently take out the oil on your face and boil it. If the color is still black, continue to wash it once or twice.

Solutions for mixed soup:

Reason: 1 Oil contains too much water. 2. The ratio of soup to oil is not suitable. 3. Improper eating by guests causes mixed soup.

Solution: Knock out most of the oil in the pot and replace it with old and new oil in the kitchen.

Hot pot seasoning and soup requirements:

1 Not spicy enough: stir-fry Chili in old oil. 2 Too spicy: Add sugar and mash, and stir with old oil. 3 Not spicy enough: Add fried Zanba pepper and old oil. Pay attention to stir-fry Ciba pepper (salad oil 10 kg, Ciba pepper 5 kg, fennel soaked in proper amount, add some clear soup and then add appropriate amount of fermented grains and sugar. If the clear soup is not salty enough, dissolve the salt in it. 6. Too salty: add lotus root slices, potato chips, or add a proper amount of clear soup to solve it. Lotus root slices and potatoes can reduce salt. ) 7. Ensure the reckless behavior of the guests and pour a lot of dishes into the pot, which will affect the quality of the bottom of the pot. Please keep the bottom of the pot full for 8 minutes.

Hot pot taboo:

Some people say that you can eat hot pot as long as there is more soup, and everything you eat can be scalded. It's actually wrong. It is still taboo to keep the hot pot characteristics all the time.

1 Avoid using deteriorated raw materials; 2 Avoid using vegetable raw materials with excessive chlorophyll content; 3 avoid using raw materials with excessive alkali content when preparing hair; 4 avoid using raw materials with too many meridians and too thick fibrous tissue; 5 avoid adding soy sauce to the soup brine; 6 avoid mixing soup; 7 avoid excessive fire control; Avoid putting too much raw materials into the soup pot at one time.

Chongqing Tang Hong hotpot

Basic materials: cooking oil, butter, soy sauce, bean paste, pepper, fermented soybean, ginger, garlic, sprout, pepper, tsaoko, fennel, vanilla, cardamom, fragrant fruit, star anise, cumin, pepper, Anemarrhena asphodeloides, fermented grains and cooking wine.

Exercise:

1. ignite in the pot, pour in cooking oil (about half a pot), heat the oil to about 100 degree, and add butter and lard;

2. Pour bean paste, Bazin pepper, ginger, garlic, lobster sauce, bean sprouts, pepper, sugar and broth into the pot and cook for 40 minutes;

3. After the pot is boiled, pour in all seasonings and cook for about 40 minutes, then add salt, onion, chicken essence, fermented grains, cooking wine and pepper.

Beef omasum hotpot

Menu features: Sichuan and Chongqing cuisine is famous for its freshness, aroma, hemp and spicy taste.

Basic materials: tripe, green garlic sprout, onion each 250g, beef liver, beef loin, beef spinal cord,

Features: Sichuan and Chongqing cuisine is fresh, fragrant, spicy and spicy.

Ingredients: tripe, garlic sprout, onion, liver, loin, spinal cord,

100 g of mash juice, 500 g of fresh vegetables, 40 g of dried peppers, ginger slices and fermented beans.

6 egg whites, 2500g beef soup and 200g butter.

Cooking method: Cut the tripe into 3cm wide, cut the loin and liver into thin slices, and cut the onion and garlic into 8cm.

Very long. Heat 75g butter to 60% heat, add watercress and stir fry, and add Jiang Mo pepper.

Stir-fry, add beef soup to boil, add cooking wine, fermented soybean and fermented soybean juice to cook into hot pot.

Pickle juice. Spinal cord, tripe, liver, loin, beef and garlic, onion,

Fresh vegetables, salt and butter can be put on separate plates.

Basheng hotpot

Menu features: good-looking, lively, spicy and delicious.

Basic ingredients: chicken gizzard, tripe, fresh oysters, fresh fish, raw fish, pork loin, fresh shrimp, lean meat, 150g green vegetables, tofu, cooked winter bamboo shoots, water-soaked mushrooms, appropriate amount of vermicelli, refined salt and 2/3 hot pot soup.

1. Wash and slice eight raw materials, put them in flowers, and put them in a small dish with six ingredients.

2. Hot pot is filled with soup, seasoned and ignited when serving. Rinse the eight raw materials first, and then add the ingredients.

[production key]

Patterns of eight main raw materials.

Huo crucian carp hotpot

Menu features: the soup is milky white and delicious.

Basic materials: raw material preparation: live crucian carp, spinach 100g, tender cabbage 100g and vermicelli 200g.

Seasoning selection: salt 15g, monosodium glutamate 6g, sugar 8g, balsamic vinegar 50g, onion 20g, Jiang Mo 50g, cooking wine 15g, pepper noodles 3g and clear soup 2g.

Production process:

1. Slaughter live crucian carp, wash it, blanch it with boiling water, take it out, rinse it, and put it in a hot pot.

2. Wash spinach and cabbage, cut into sections and blanch with boiling water; The vermicelli is boiled in water. Put them together in a hot pot.

3. Add soup to a hot pot, ignite, boil, heat lard with a tablespoon, and put it into a hot pot.

Salt, monosodium glutamate, balsamic vinegar, onion, Jiang Mo, cooking wine, pepper noodles, etc. Into the hot pot. Boil the hot pot and serve.

Seafood hot pot

Basic ingredients: Shenghao 1 clams, 8 clams, 6 fish fillets, 3 slices of Tongpai, 1 giant grass shrimp, 2 Chinese cabbages, 1 4a dishes, 4 slices of Flammulina velutipes, 20g fish plate, 1 slice of tofu, 1 slice of Fuzhou.

Exercise:

1, the soup essence can be made of pig bone, chicken bone and ox bone. For home use, the soup essence must be cooked with 1 for 20 hours, and the chicken bone is cooked for even shorter time.

Store the soup in the refrigerator after cooking. When in use, take a spoonful and cook the soup with water and kelp.

3. Put the food into the pot according to personal taste. Corn, cabbage, taro, mushrooms and tomatoes are sweeter when cooked, so you can cook them earlier.

Nourish fish hotpot

Menu features: light, delicious soup, suitable for children and the elderly, rich in fish oil vitamins.

Basic materials: Norwegian salmon head 1000g, Japanese tofu 50g, rape 50g, medlar 5g, jujube 3g, and yam.

Exercise:

1. Wash the fish head and fry it in oil.

2. Cook a little cooking wine on the fire, add water, add fish head, add tofu, rape and herbs and cook for 20 minutes at the same time.

A clock will do.

Key points:

1. The fire should be smaller when frying.

2. Simmer over low heat.

3. Fish gills should be removed.

This dish makes full use of Norwegian salmon head, rich in vitamins and trace elements, and low in fat and saturated acid. Using China's medicinal materials is beneficial to children's brain development.

Mutton hot pot

This prescription is characterized by warming the middle warmer, strengthening the spleen and warming the stomach.

Basic ingredients: instant-boiled mutton slices, spinach150g each, 50g vermicelli, 2g sesame oil, soy sauce, vinegar, sugar, monosodium glutamate and salt.

Method: Wash the spinach, soak the vermicelli in warm water until soft, put some water into the hot pot, add sesame oil, soy sauce, vinegar, sugar, monosodium glutamate and salt to boil, adjust the bottom flavor, add the vermicelli, and after the soup is boiled, add the mutton slices and spinach, and control the heat of the hot pot while eating.

Efficacy: warm the middle, strengthen the spleen and warm the stomach.

Usage: Take with meals.

Usage: Suitable for patients with stomach cold, epigastric cold pain and cold limbs.