Chuanchuanxiang

Walking in the streets and lanes of Chengdu, we can see all kinds of Chuanchuanxiang shops everywhere. Short square tables with red paint, small stools, a steaming pot of red soup and handfuls of bamboo sticks constitute a special scene in Chengdu. Chengdu people's innovative ability and intelligence in diet are really amazing!

When hot pot was introduced from Chongqing to Chengdu, and it swept Rongcheng overnight, no one could have imagined that this spicy and hot food would change. When you put meat and vegetarian food on a bamboo stick, you would wear a string of incense that has been hot for more than ten years and has not cooled down. How the string of incense flowed into Chengdu is now undocumented. I only remember that when I was in the fourth grade of primary school, a long street on the construction road near my home was almost crowded with a string of incense stalls. It seems that everyone is counting on this string of incense to make money for dinner.

kelp, potatoes, sliced meat, cauliflower, lettuce, hairy belly, sausage, squid, wax gourd, yellow diced, tribute, cabbage, konjac, yellow flower, lotus root, water spinach, ribs, and so on, regardless of vegetarian food, a dime a bunch, friends and family gathered around the small table in twos and threes, each taking a large bunch of their favorite skewers and cooking them. As a result, the shirtless Chengdu man's face flushed after drinking became a scene in Chengdu. In fact, speaking of it, the popularity of skewers is inseparable from Chengdu's culture and actual productivity. The basin consciousness that likes to tinker around makes Chengdu people who are careful and love to stretch their faces find a feeling when eating skewers: so they can grab a handful of vegetables and leave. In fact, it is hard to find anything for a dime in the country; You can also play all kinds of scenes and shout "mixed tea!" Shout "soup!" One minute he shouted "bubble" and the other he shouted "Boss, bring five bottles of beer!" ..... A meal of ten or twenty dollars is just like running a skinny coolie with broken legs and dead breath, so that you can taste the taste of God in a string of incense.

You can also shout "Boss, count the tickets!" In fact, after a few lots of signing, the coolie's hands are counting paws, but it's only twenty or thirty dollars. That's what we want! No wonder the string of incense has lasted for a long time.

There are many kinds of skewers, from seafood, fish, shrimp, crab and shellfish in the sea to poultry, pork, beef, mutton, duck and goose, as well as many kinds of healthy vegetables, cabbage, pea tips and spinach. Bashu people like to eat Chili, and the more spicy the skewers, the better, not only spicy, but also spicy. Sichuan is really an outstanding place ~

Let's give it a try!

"Chuanchuanxiang", also known as "Mala Tang", is actually another form of hot pot, so people often call it a small hot pot. Chuanchuanxiang first appeared in Chengdu in the mid-1981s. At that time, Chongqing hot pot had just entered Chengdu catering market, and some unemployed people in cities and towns set up stalls near some busy places, such as shopping malls, theaters and video halls, to make a living.

raw materials

Sichuan spicy hot pot base 25g, soup stock 511g, rice wine 21g, sugar 21g, monosodium glutamate 5g, soy sauce 11g, pepper 21g, dried pepper 51g and a little sesame oil. A little tangerine peel, star anise, cinnamon, tsaoko and clove, 5 slices of ginger, 6 cloves of garlic and 251g of butter.

Production process

1. Heat the butter in a wok, add 15g of pepper, 25g of dried pepper, ginger and garlic to saute until fragrant, then add the seasoning of Sichuan spicy hot pot to saute until fragrant, and add rice wine to saute slightly.

2. Put the rest of the ingredients and the soup stock in a wok and boil, then cook your favorite food and serve it with a chafing dish.

In fact, there are many ways, but all of them are different from the bottom of the pot. The way of seasoning the spicy hot pot by yourself is:

The ratio of 5 kg bone soup:

1, Sichuan Juancheng brand Pixian watercress 311 g (this is the main raw material), butter 211 g, rapeseed oil 111 g

2, dried red pepper 151 g. 51g of Zanthoxylum bungeanum

3, 3 tablespoons of sugar; 1.51g of dried ginger (sliced) and 1.51g of cloves of garlic; 251 grams of onion (two and a half inches long); A bag of 1.51g aniseed (Kaempferol, etc.) sold in the grocery store; Appropriate amount of salt (depending on the salinity of the watercress you buy, because the watercress produced by some manufacturers is too salty); A tablespoon of chicken essence

The heat of stir-frying is very important:

1. Add vegetable oil in a hot pan, and add butter after the vegetable oil is cooked. After the butter melts (turn off the fire), remove dried peppers and prickly ash and skip the oil for later use.

2. Add white sugar in the oil pan and stir-fry slowly, until the white sugar melts and bubbles (note that the melted sugar begins to float on the oil). At this time, the sugar bubbles are golden. Add Pixian watercress to smell

3. Bring the bone soup to the boil, add salt (with the salinity of the soup, which is slightly more important than the usual cooking flavor) and chicken essence. After the soup is boiled, add the oiled dried pepper and pepper and simmer for 11 minutes, and then you can cook the dishes as you like.

According to this ratio, you can fry more seasoning each time. Just add the ingredients to the soup (people who like spicy food can also directly add some unpolished dried pepper segments and new pepper granules into the scalding material)

Precautions:

1. When frying sugar, only use a small fire, and the sugar must be fried until it melts, and then it will be soaked in the oil surface (it will be golden brown, and if it is fried, it will not be used again, so the soup will be bitter). There are many other products that are not up to standard or have a bad taste

3. It is best to use rapeseed crude oil (i.e. non-refined oil), and the color and smell of the bottom material are better than refined oil such as salad oil

1. Ganzi is a fluffy, dark brown root spice commonly used in spicy hot pot soup or braised dishes. Chengdu people call it vanilla, while Chongqing people call it Xiangzi, but it should actually be called Ganzi.

2. Clove, also known as clove and clove, is the bud of clove. It is often used as a dry product in cooking, with strong fragrance, tingling and tingling tongue, pungent and warm in nature, and has the functions of warming stomach, stopping hiccups, expelling wind and relieving pain.

3. Illicium verum should be called Illicium verum, also known as anise, aniseed and August pearl, which is a familiar spice.

4. Foeniculum vulgare L. is also called fennel, shredded cabbage, huaixiang and fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used in cooking to make fennel beans, fennel stuffed jiaozi and so on.

5. The fruit of Amomum tsaoko, a ginger plant, tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen, eliminating phlegm, warming middle warmer, expelling cold and resisting malaria.

6. Amomum villosum, also known as Amomum villosum and Amomum villosum, is a mature fruit of Amomum villosum. It tastes astringent, smells fragrant, has mild medicinal properties and pungent taste. Some places in Sannai are also called Shajiang and Shanla, which are rhizomes. Lingcao is a kind of spice widely used in hot pot in recent years.

7. weeding, like lingcao, is also a common spice used in spicy hot pot in recent years.

8. Cardamom is also called round cardamom, and it is written as 111 nutmeg alias Yuguo in the market or drugstore. In recent years, it has been widely used in hot pot, but its taste is also unpleasant. Its medicinal properties are pungent and warm, and it has the functions of warming the spleen and stomach, astringing the intestines and lowering the qi.

9. Cinnamon bark is also called cinnamon. Sweet and hot in nature, it has the effects of nourishing Yuanyang, warming spleen and stomach, removing accumulated cold and dredging blood vessels. Indications: kidney-yang deficiency, cold pain in the heart, chronic diarrhea, etc. It is oily and has a strong fragrance.

good luck learning, hehe. . . . . .