Pixian Douban
Pixian Douban is brewed with broad beans, chili peppers, salt. It is a local specialty of PI County, Chengdu. Its color is red and moist. Spicy flavor; PI County bean is the most important red hot pot soup seasoning, used in the soup brine can increase the fresh flavor and aroma. Make the soup with warm mellow spicy flavor and thick red.
Tempeh
Tempeh is made from soybeans, salt, and spices, and has a mellow odor, yellowish-black color, oily and smooth, soft and loose seeds, and a fresh and sweet taste. To Chongqing Yongchuan tempeh flavor superior. The black beans used in the soup brine can increase the savory and mellow flavor.
Dried chili pepper
Dried chili pepper is pungent and warm, can dispel cold stomach, its color is bright red, spicy taste is heavy. There are many varieties of dried chili peppers, including Dajinzhi, Erjinzhi, Five Leaf Pepper, Chaotian Pepper, Seven Star Pepper, Dahongpao and Millet Pepper. Hot pot soup brine (pot base) in the addition of dried chili peppers, can remove the fishy and greasy suppression of odor, increase the aroma 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 the fresh aroma.
Ginger
Ginger is pungent and wet, containing volatile oil ginger, with a special spicy flavor. Ginger is used in red soup, clear soup soup brine, can effectively remove the fishy pressure shame, can enhance the aroma and flavor.
Garlic
Garlic is spicy and aromatic, containing volatile oils, two-stream compounds. Garlic is mainly used for flavoring to increase the aroma, pressure fishy taste to odor.
Moromi
Moromi is made from glutinous rice, rice is soft and not rotten, the juice is fragrant. It is sweet and savory, thick but not muddy, and strong but not sticky. When added to hot pot soup, mash can increase the freshness and remove odors, giving the soup a sweet taste.
Salt
Salt, known as sodium chloride, is a kind of crystallized small particles, which has a salty taste and can detoxify and cool the body. With a salty flavor, can detoxification cool blood, moistening dryness stop oxygen. Salt in the hot pot to play a fixed flavor seasoning freshness to remove the role of greasy and fishy.
Icing sugar
Icing sugar makes a replica of sucrose, for the crystalline taste sweet and flat. Benefit from qi moistening dryness, clearing 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,
Materials wine
Materials wine is glutinous rice as the main raw material brewed from, with a soft taste of wine and a special aroma. The main role of wine in hot pot soup brine is to increase the flavor. Color, deodorization, in addition to odor,
Monosodium glutamate
Monosodium glutamate is from soybeans. Wheat. Kelp and other protein-containing substances extracted, flavorful, in the hot pot to enhance the freshness of the aroma. Flavor enhancement.
Chicken essence
Chicken essence is more widely used in recent years to help the power of fresh products, chicken eggs and sodium glutamate refined, chicken essence of the fresh flavor from animal and plant protein decomposition of amino acids. Chicken essence is used to enhance the freshness and flavor.
Pepper
Pepper. Pungent and warm with a strong aromatic odor, with warming and dispersing cold, stomach and gas effect. In the clear soup hot pot used to remove fishy pressure shame. The flavor is enhanced.
Hot pot base recipe and its frying method
Pot frying method recipe
Ingredients:
3 pounds of butter, salad oil 2 pounds, Pixian bean paste 1 catty, 50 grams of white wine, 20 grams of mash, ZiBaHaiPepper 1.5 pounds, ginger 1 two, 1 two of garlic, pepper 1.5 two tempeh 15 grams, 15 grams of Yibin crushed rice vegetables, rock sugar 1 two, the top chili pepper surface 2 two, 1 two 3 inch section of green onion.
Spice recipe:
White buckle 5 grams, 5 grams of grass nuts, 3-5 grams of Sannai, 3-5 grams of cloves, 5 grams of sand nuts, 5 grams of fragrant fruits, cumin 5 grams of cinnamon 5 grams of licorice 5 grams of branches 5 grams of pai cao 5 grams of old buckle 5 grams of licorice 5 grams of licorice 5 grams of tangerine peel 5 grams of wicker dial 5 grams of lemongrass 5-8 grams of star anise 5 grams of incense 5 grams of thyme 5 grams of fennel 8 grams of cumin and vanilla. 5g.
Before frying, cut the spices into 2-inch-long sections, soak in warm water for about 20 minutes, and soak the peppercorns. Prepare 2 frying pan, one inside put (bean curd, scallion ginger mash white wine 25 grams of garlic crushed rice tooth vegetables edamame icing sugar)*** 9 samples mixed well. Another pot to add 3 pounds of butter boiled, then add salad oil to 7-8% heat, with a spoon to the oil and even the top of the bean curd, while dripping oil while stirring, so as not to scorch the bean curd. Until the oil is finished. Then put the petals on the fire with medium heat and simmer for about 10 minutes, the petals are almost dry when the water under the Zipa chili pepper, switch to high heat when the oil boils, switch to low heat and simmer, 15 minutes after adding about 25 grams of white wine, continue to stir fry until the water of each raw material is almost dry, plus soak up the spices continue to stir fry until the raw materials 9 dry under the soak up the peppercorns, stir frying for 5-10 minutes can be.
Hanging soup
As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick," so when hanging the white soup must pay attention to the raw materials to be matched to ensure that the soup is fresh and flavorful. What is the emblem of the school? The color is milky white, the taste is correct, the consistency is thicker. The old hen a mother duck a pig bone 15 pounds of carp 4 pounds (carp soup must be wrapped in gauze).
Hanging soup process
1, blanch water blanch through 2, cool water soak the raw materials for 1 hour, so that the raw materials inside the nutrients suspected solid, boiled out of the soup is fresh and flavorful. 3, hanging soup, add ginger, onion, cooking wine, pepper particles. 4, a one-time mixed with water, if the water is boiled dry, can only be added to the pot of water to the pot of soup, forbidden to the pot of soup to join the cold water. 5, diligently beat the foam to ensure that the soup is milky white. ensure that the soup is creamy. Boil over high heat, with high heat stew soup for thick soup that is white soup, with low heat stew soup for clear soup. Be sure to pay attention.
To the pot
The general recommendation is to use a 4:6 pot, i.e., 4 parts broth and 6 parts oil.
Raw materials for the pot: 50 grams of ginger granules, 50 grams of garlic granules, 15 grams of salt, 50 grams of monosodium glutamate (MSG), 50 grams of chicken essence, 5 grams of pepper, 75 grams of yellow wine, 15 grams of sugar, 10 grams of mash, 40 grams of dried chili peppers, 25 grams of peppercorns, 5 kilograms of old oil, and 3 kilograms of fresh broth. Remember: Season the flavor first, then put in the mother ingredients. Peppercorns and dried chili peppers put the old oil and mother ingredients before putting.
Clear soup pot base
Recipe: 30 grams of chicken essence, 20 grams of monosodium glutamate (MSG), 10 grams of salt, 15 grams of pepper, 10 grams of jujubes, 5 grams of goji berries, 10 grams of garlic, 5 grams of ginger (take the skin), 50 grams of chicken oil, 4 slices of tomatoes, 20 grams of mountain treasures and 4 jin of clear soup. 100 grams of lard, mountain treasures (sheep's blood mushrooms, bovine bacillus. Slider mushrooms, etc.) will be angelica and ginseng **** 20 grams chopped into granules into the bottom of the pot of white soup is particularly effective.
Old oil recycling
A guest finished eating the bottom of the pot is not allowed to put any flavor plate, as well as cigarette butts and other garbage, to ensure that the soup is hygienic, it is strictly prohibited to contain any pigment and flavor things. Ensure that the bottom of the pot is clean. Pour the oil into a clean bucket.
Two natural precipitation for an hour, gently remove the oil on the face, and then put on the stovetop to boil can be.
Wash the oil
Because the oil is used for a long time or mishandled, so that the color of the black, add the ratio listed as 1:2 water, boil for about 10 minutes to settle for an hour, gently take out the oil on the face, boil can be. If the color is still black just continue to wash one to two times.
Mixed soup solution:
Cause:
1, the oil contains too much water 2, the ratio of soup and oil is not appropriate. 3, the guests eat improperly caused by the mixed soup.
Treatment: the oil in the pot to beat most of the oil, replaced with the kitchen of the old oil can be
Hot pot seasoning and soup requirements:
1, numbness is not enough: add fried peppercorns and the old oil can be stirred. 2, numbness is too heavy: add sugar and mash stirring with a moderate amount of old oil. 3, not enough spicy flavor: add add fried Ziba chili peppers and stirring in the old oil. Attention to Ziba chili frying (salad oil 10 pounds, Ziba chili 5 pounds, bubble cumin moderate amount, the old ginger particles moderate amount of frying to half-dry when adding white wine fried dry can be). 4 spicy taste is too heavy: from the pot take out a part of the old oil, participate in a portion of the broth and then add an appropriate amount of mash and sugar can be. 5, salty taste is not enough to dissolve the salt in the broth in the right amount of the pot added to the bottom of the pot can be. 6, salty taste is too heavy: add the slices of lotus root and potato slices each a point can be, or add the appropriate amount of broth and then add a portion of the mash. can, or add the right amount of broth can also be solved. (Lotus root slices and potatoes have a salty effect). 7, in order to ensure that the guests of the halogen reckless behavior and pour a lot of vegetables into the pot to affect the quality of the bottom of the pot, please keep the bottom of the pot 8 points full.
Taboo hot pot:
Some people say that eating hot pot as long as the soup on the line, anything you can eat hot things can be hot, "fire to hot good" and so on, in fact, is not right, so that hot pot always maintain its characteristics or a taboo multifaceted problem.
1, avoid the use of corrupt raw materials. 2, avoid the use of chlorophyll-containing vegetables too heavy raw materials. 3, avoid the use of hair system with too much alkali raw materials. 4, avoid the use of too many meridians and fibrous tissues of the raw material is too coarse. 5, avoid the soup brine with soy sauce 6, avoid the soup become mixed and become strong. 7, avoid the fire regulation of the degree of 8, avoid the pot of soup into the raw materials at once
The role of the hot pot spices and their dosage.
1, Gan Woi in spicy hot pot soup or marinated vegetables commonly used in a plush, black-brown root spice, Chengdu people called vanilla, Chongqing people called it Xiang Woi, in fact, should be called Gan Woi, also known as Gan Woi 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 be more than 5 grams, otherwise the aroma "greasy people".