Purple meat belongs to the comfrey family of plants, purslane (hard purslane) (Lithosper-mum erythorhizon sieb. et zucc.) and Xinjiang purslane (soft purslane) [Arnebia euchroma (Royle) Johnst. The roots of Arnebia euchroma (Royle) Johnst. It has the effect of cooling the blood and activating blood circulation, clearing heat and removing toxins, and lubricating the intestines to relieve constipation. Comfrey is distributed in Heilongjiang, Jilin, Liaoning, Hebei, Henan, Shanxi, Jiangsu, Anhui, Jiangxi, Hubei, Hunan, Shaanxi, Sichuan, Guizhou, etc. It is mainly produced in northeast and north China. Xinjiang comfrey is produced in Xinjiang.
Taro is taro, vegetable market is available.
Which scent I really do not know what it is, maybe your word typing error ~
Chongqing hot pot top secret recipe
What is called hot pot?
It is to put the pot on the stove, make soup brine with many kinds of seasonings, and then put all kinds of food ingredients into the pot. The food is then put into the pot and eaten in the soup (shabu-shabu).
Chongqing hot pot raw materials and spice attributes
Pixian Douban
Pixian Douban is made of broad beans. Chili. Salt brewed. It is a local specialty of PI County, Chengdu. Its color and lustre red moist. Spicy taste thick; PI County bean is the most important red hot pot soup seasoning, used in the soup brine can increase the fresh flavor and aroma. The soup has a warm mellow spicy flavor and thick red.
Tempeh
Tempeh is made from soybeans. Salt. Spices brewed, its odor mellow. Yellow and black color. Oily and smooth. The color is yellowish-black. Fresh and sweet flavor. The flavor of Chongqing Yongchuan black bean is the best. The black bean is used in the soup and brine to increase the savory and mellow flavor.
Dried chili
Dried chili is pungent and warm, can dispel cold stomach, its color is bright red, spicy taste is heavier. There are many varieties of dried chili peppers. Two gold bars, five-leaf pepper, morning glory, seven-star pepper, big red robe and millet pepper and so on. Hot pot soup brine (pot base) in the addition of dried chili peppers, can deodorize the greasy suppression of odor, increase the spicy flavor and color.
Pepper
Pepper, taste pungent warm hemp flavor strong, can warm the cold, with the role of dehumidification pain, pepper varieties to Shaanxi pepper; Sichuan Maowen pepper. Qingxi pepper for the best. Pepper is an important hot pot seasoning. Used in soup brine can pressure fishy in addition to foreign, increase fresh aroma.
Ginger
Ginger is pungent and wet. Containing volatile oils curcumin. Has a special spicy flavor. Ginger is used in red soup, clear soup soup brine, can effectively remove the fishy pressure shame. It can be flavored.
Garlic
Garlic is spicy and aromatic. It contains volatile oils and second-rate compounds. Garlic is mainly used to flavor and increase the aroma, to suppress the fishy taste and remove the odor.
Mash
Mash. Brewed from glutinous rice, the rice is soft and not rotten, and the liquor is fragrant. It is sweet and savory, thick but not muddy, and can be strong but not sticky. Adding mash to hot pot soup can enhance the flavor and taste of the soup. It can increase the freshness, suppress the fishy odor and remove the bad taste so that the soup will have a sweet taste.
Salt
Salt is called sodium chloride, which is a kind of crystallized small particles. With a salty flavor, can detoxification cool blood, moistening dryness and stop oxygen. Salt is used in hot pots to set the flavor and flavor the freshness of the food, and to remove greasiness and fishy effects.
Icing sugar
Icing sugar is a replica of sucrose, which is crystallized and has a sweet taste. It is sweet and flat. It benefits the qi, moistens the dryness and clears the heat. In simmering hot pot soup brine, add rock sugar grams to make the soup mellow and sweet, with the role of alleviating the stimulation of spicy flavor,
Material wine
Material wine is glutinous rice as the main raw material brewed from, with a soft wine flavor and special aroma. The main role of the wine in the hot pot soup brine is to increase the flavor.
Monosodium glutamate
Monosodium glutamate is made from soybeans and wheat. Wheat. Kelp and other protein-containing substances extracted from the flavor, delicious, in the hot pot to enhance the freshness of the aroma. It is used in the hot pot to enhance the freshness and flavor.
Chicken essence
Chicken essence is more widely used in recent years, the power of fresh products, with chicken eggs and sodium glutenate refined, chicken essence of the fresh flavor from the amino acids of plant and animal protein decomposition. The role of chicken essence is to increase the freshness and flavor.
Pepper
Pepper. Pungent and warm with a strong aromatic odor, it has the effect of warming the middle and dispersing the cold, strengthening the stomach and smoothing the qi. It is used in clear soup hot pot to remove fishy odor. The flavor and aroma.
The role of hot pot spices and their dosage.
1. Gan Woad in spicy hot pot soup or brine commonly used in a kind of plush, black-brown root spice, Chengdu people called vanilla, Chongqing people called it Xiang Woad, in fact, should be called Gan Woad, also known as Gan Woad incense. With a pungent, almost strong turpentine-like odor and the ability to regulate qi and relieve pain, open up depression and awaken the spleen, Isao is used as a traditional Chinese medicine for treating chest and abdominal distension, stomach pain and vomiting, loss of appetite, and dyspepsia. Add this spice to spicy hot pot soup or marinade for a strong flavor. But pay attention to the amount of grasp, a dosage should not exceed 5 grams, otherwise the aroma "greasy".
2. Cloves, also known as male cloves, sub-cloves, for the flower buds of cloves, cooking is commonly used in the dry product, strong flavor, taste of the tongue, numb tongue feeling, its nature of pungent and warm, warm stomach, hiccups, wind, analgesic effect. The dosage in cooking should be within 1 to 2 grams, never more.
3. Anise should be called aniseed, also known as fennel, dashi, August beads, which is more familiar to people a flavor of spices. It is characterized by aromatic smell, taste slightly sweet. It is pungent and warm in nature, and has the effect of warming the stomach and dispelling cold and treating hernia. In cooking, whether hot pot, braised, brine can be used. Because of its flavor is someone like someone annoyed, it is more flexible in the use of 5 to 10 grams is appropriate.
4. Cumin is also known as fennel, fennel, fennel, fennel, wild fennel. Most areas of the country are cultivated and familiar, its fresh stems and leaves are commonly used in cooking to make fennel beans, fennel stuffed dumplings and so on. The ripe fruits resemble small grains of rice or cumin, and have a peculiar aroma. Used as a spice, it is widely used in braised, marinated and spicy hot pots. The dosage can be appropriately increased in hot pot, such as 10 to 20 grams or a little more. In medicinal use, it is pungent and warm in nature, and has the effect of moving qi, relieving pain, strengthening the stomach and dispersing cold.
5. Grasshopper A ginger plant grasshopper fruit, tastes strange, not good. Its medicinal properties of warm, pungent flavor, dry dampness and spleen, expectorant and warming, cold and anti-malarial effect. Cooking can be broken or whole grain use, as a spice and beef with burning or with brine, its flavor is particularly good. Grass berries in spicy hot pot and brine should not be used more, put 3 to 5 more appropriate.
Hot pot seasoning
Eat hot pot, in addition to the main ingredients to choose fresh live meat and vegetable dishes, with seasoning is also essential. Other people always buy ready-made more, but my family is homemade "hot pot seasoning", so not only suitable for their own tastes, but also in the "tuning" material to find fun it. Now introduces several kinds of seasoning, wish you may wish to try.
(a) stick material: sesame paste (or peanut butter) first with cold boiled water under the side of the thick paste, and then add a good fried red oil Sichuan hot sauce, soy sauce, sugar, vinegar, monosodium glutamate (MSG), onion and ginger, sesame oil, and then adjusted into a thin paste into.
This seasoning is rich in Sichuan spicy flavor, suitable for a variety of main ingredients such as vermicelli, tofu, vegetarian dishes.
(2) oyster sauce material: pot into the vegetable oil, add garlic stir-fried, and then into the oyster sauce to continue to stir-fry through, and then add a little wine, sugar, monosodium glutamate, pepper can be mixed well.
This kind of seasoning is suitable for people who don't eat spicy food, and it is suitable for dipping lamb, beef, live shrimp, clams, mussels and other live fresh main ingredients.
(3) red oil and garlic material: Sichuan hot sauce fried red oil, add a little sugar, soy sauce king, vinegar, monosodium glutamate, raw garlic together with mixing into.
This seasoning is spicy and fragrant, suitable for a variety of people's tastes, suitable with fish, waist, gizzard, chicken, vermicelli, cabbage, spinach, tofu and other main ingredients.
(d) strange flavor material: red oil hot sauce, onion and ginger, sugar, vinegar, soy sauce, pepper powder, monosodium glutamate. Preparation method will first be cut fine red pepper, add vegetable oil in the pot burned to ninety percent heat, into the chili pepper finely chopped fried through the bowl, and then add other ingredients together and mix into a paste that is made.
This seasoning is mainly spicy, and a variety of flavors, suitable for a variety of meat and vegetable dishes and other main ingredients can be.
(E) milk preserved juice material: first of all, the red milk preserved crushed, add a little cold water into a thin paste, and then use clean gauze to drain the slag, into the pot to boil add a little sugar, monosodium glutamate, white wine, salt can be mixed.
This kind of seasoning is suitable with fish, shrimp and other main ingredients is good.
(6) sesame sauce material: sesame sauce (or peanut butter) with cold boiled water while mixing into a thick paste, add a little sugar, salt, soy sauce, pepper, monosodium glutamate (MSG), scallion white head, coriander, sesame oil and mix and that is to become.
This kind of seasoning is suitable for clams, fish slices, waist slices and all kinds of river food.
(7) ginger juice: ginger peeled and chopped, add vinegar, sugar, soy sauce king, salt, monosodium glutamate, and then add cold water and mix well.
This kind of seasoning is suitable with fish, shrimp, razor clams, conch, mealybugs and so on.
(H) sesame oil: the king of soy sauce add a small amount of cold water and sugar, monosodium glutamate, sesame oil and mix to become.
This material is suitable for all kinds of hot pot.