According to the order of classification is divided into:

Skewer vegetables - preparation of ingredients - frying ingredients - soup simmering - soup seasoning - hot vegetables The process - the process of loading the bowl

1. can be blanched dishes: (according to the local varieties of dishes can be about 40 kinds)

1.1 Vegetarian dishes:

Brussels sprouts cabbage cauliflower cilantro lettuce spinach yellow cauliflower cabbages cabbage mung bean sprouts soybean sprouts tofu tofu Japanese tofu tofu dried tofu tofu skin bamboo mushrooms mushrooms mushrooms needle mushrooms cucumber cucumber kelp lotus root slices winter melon slices potato slices oil tofu ham sausage carrots doughnut rice cake duck blood vermicelli vermicelli and so on (buy vermicelli, be sure to buy a better, not easy to cook; because eat spicy hot pot, basically everyone will order a vermicelli, if the vermicelli quality is not good, it will affect the overall taste)

1.2 meat dishes:

Beef salted pork duck intestines deep-fried pork skin cow's meatballs and all kinds of gung pao crab meatballs Willow, etc. (Note: skewer this link is more flexible, the main thing is to feel more beautiful string; with less material, after the string so that customers feel that the portion is more, eat up and eat will not be too full, so that people ate a time, the next time you still want to eat)

2. Soup Recipe:

2.1 the main preparation of seasoning: (also provide the market price of each seasoning, for reference only)

I originally do, each time with the base ingredients will not use the standard electronic scales to weigh, but also just with their own hands to grab to estimate the (ingredients do not vary too much in proportion, basically does not affect the taste of) because my hand in the normal male slightly larger, I will provide the following I will grab the approximate proportion of the hand to give you a reference. (Explanation: ① a hand full handle: that is, with the right hand to grasp the amount of full a; ② a hand half a hand that is the right hand to grasp more than half a little bit (than the first ① the amount of less than a small half or so); ③ to the number of counting: directly according to the number of can be)

White Kou (25 yuan / catty; dosage: a hand of a half of the handle); Fragrant sand (6 yuan / catty; dosage: a hand of a half of the hand) cinnamon (8 yuan / catty; dosage: a hand of a half). Cumin (6 yuan/catty; dosage: half a handful); Fennel (6 yuan/catty; dosage: a little more than a handful); Grasshopper (25 yuan/catty; dosage: 6-7 pcs); Cumin (10 yuan/catty; dosage: a full handful); Cloves (25 yuan/catty; dosage: a half a handful); Allspice (7.5 yuan/catty; dosage: a full handful); Cilantro (7.5 yuan/catty; dosage: a full handful); Cilantro (7.5 yuan/catty); Cilantro (7.5 yuan/catty); Cinnamon (7.5 yuan/catty); Cinnamon (7.5 yuan/catty); Cinnamon (7 yuan/catty; dosage: a full handful) (7.5 yuan / catty; dosage: a handful of full handle); cool ginger (8 yuan / catty; dosage: 6-7); pepper (25 yuan / catty; dosage: a handful of full handle and a little bit more, in the hot and spicy hot pot in the material is "hemp" the key to eat "hemp" on the basis of the increase in the dosage, and vice versa! (then reduce) chili: (dosage: a hand full of hand, want to add a little more spicy, do not want to be too spicy to add a little less, in the hot and spicy hot this material is the "spicy" key to eat "spicy" on the basis of this dosage increase, and vice versa will be reduced)

Note: 1) Because I was used to each ingredient each time with three days of material; the above recipe is my three days of material with the amount of material, but frying this before the material must be separated from the amount of three days, that is, each time only one-third of the amount of frying can be, of course, if you are not accustomed to each three days with the material, then you can each time only one day with the amount of material, that is to say, each material should be divided by the amount of three, that is, the amount of each day, which is important! The first thing you need to do is to get the right amount of money for each day of the week.

② try to do when the amount of grass berries, sand, cloves, the three big ingredients must be in accordance with my dosage to do, must not add more, if you add more is easy to cause the soup is more bitter, taste strange.

2.2 frying auxiliary materials (mainly for frying materials, when the oil is hot, into the oil to play the role of frying incense)

ginger (0.3 pounds or so, sliced); garlic (the whole 2, the knife cut in two, do not have to cut too small); Shandong onion (2, cut into 3-inch segments)

2.3 soup to increase the freshness of auxiliaries (stainless steel soup bucket when filled with water, directly into the soup bucket) Into the soup bucket)

Beef leg bone (1, about 4-5 pounds. Can also be used on other parts of the cow bone, but the leg bone is better);

Frozen chicken frame (2 that is, the kind of chicken bones without much meat, the general market can be sold )

Note: try to do, the freshness of the things added a little bit more can be added, the more you add the more fresh (such as cow bone, chicken frame)

2.4 soup auxiliary:

Spot seasoning (Chongqing, China) Three five brand, with a bag of 150 grams); Pi County Bean Office Sauce (200 grams, choose the barrel of Sichuan Pixian oil bean office sauce; try to do, buy the bag on the line)

3. frying process:

3.1 first before a three-day dosage, divided into three points on average; (because the previous one dosage of three days of dosage, and now only one day of frying the material on the line, if you say that the dosage If you are not sure if you have a good deal of the right ingredients, then you should not divide it into three equal parts.)

3.2 frying pan set on high heat, first add 400 grams of butter simmering, and then add 300 grams of salad oil, burned to 7-8% heat, and then add 2.2 of the auxiliary ingredients fried incense.

3.3 Then add 2.1 of the seasoning with high heat to fry the flavor. (Fried material this step in fact there is nothing, basically the same process of frying vegetables in the daily home, but do not fry the ingredients paste)

4.soup process

4.1 in the stainless steel bucket (selection of 35 cm in diameter, the depth of 38-40 cm stainless steel bucket, the bucket can probably hold about 25 kilograms of water) in the first to add 2.3 freshness of the auxiliary ingredients; the bucket is filled with water to the medium heat to the Soup boiled open (simmering soup process, pay attention to the soup at any time on the surface of a layer of foam skimming, if you want to soup flavor is relatively fresh, soup boiled open, you can change to a small fire and then appropriate more simmer for a while), and then into the 2.4 soup auxiliary materials and fried good seasoning, with a small fire for simmering, and then need to be used for about half an hour or so.

4.2 With a net-like funnel to the simmering soup and seasonings separate, soup into another bucket (this material that later hot vegetables with soup and add the bowl of soup to drink), in the bucket containing seasonings to re-fill the water, can be repeated to simmer three buckets of soup or so.

4.3 The second and third pot of soup is simmering on medium-low heat, and then switch to low heat for about 20 minutes more.

4.4Skim the top layer of the soup with a spoon and put it into a separate bucket.

Note; because of this spicy oil is more fragrant, numb, spicy, if not skimmed directly in the soup, if you can not eat spicy friends, eat when you can not stand; of course, if you can eat spicy, spicy hot pot before loading the bowl can be added directly to the bowl according to taste, or scalded to the end of the soup has no taste, you can add a little bit of this spicy oil.

5. modulation hot material:

5.1 three buckets of soup boiled, after the three buckets of soup for mixing (due to the first pot of soup within the flavor of the big material is relatively heavy, the third pot of taste is relatively light; mixing the purpose, is to make its taste more average)

5.2 soup mixed, according to the personal taste in the soup to add an appropriate amount of salt, and then add monosodium glutamate (MSG), chicken broth, soup seasoning king (soup king using spare ribs), and the soup seasoning king. King (soup king choose the kind of ribs flavor)

Note: When adjusting the soup, MSG can not be put more, put more taste will be bitter; chicken essence and soup king must add a lot of more than the equivalent of our daily family dosage of more than 5 times; of course, there are also friends who do not like to taste rice \ Chicken essence and soup king directly to the soup bucket, then you can also add these seasonings directly to the bowl can also be, but the salt is added directly to the soup bucket, if you want to add to the soup bucket, you can add to the bowl directly to the soup. The salt is added directly to the soup can, if not added directly to the soup can, the hot dishes will have no flavor.

6. Scalding process:

6.1 Put the flavored soup into the stove fire, keep it on a small boil, you can scalding vegetables.

6.2 hot dishes, in accordance with the length of the hot time of various dishes, successively into the hot spoon (generally not easy to cook first, easy to cook after the release)

6.3 hot spicy hot bowl, and then add the soup; if you can eat spicy, you can add an appropriate amount of spicy oil in the bowl (the spicy oil, which is the same as previously mentioned, from the surface of the boiled soup extracted)

Additionally, the following points need to be mastered. (If the oil is too little, after the soup is boiled, the surface oil is too little, it will not be able to refine the spicy oil)

2. Stir-frying the dashi, when the oil is hot, to use a large fire to stir-fry (stir-frying about 3-5 minutes), but be careful that the dashi must not be fried paste.

3. Stir-fry good seasoning, add how much water for simmering must be controlled: if you add too little water, simmering out of the soup will be black, the taste will be bitter and tasty; if you add too much water, simmering out of the soup will be relatively light (for example: we buy chili peppers are spicy and not very spicy; so the taste of each seasoning, there is a taste of the heavy and the taste of the heavy; so you have just begun) Try to do, hot boiled, if bitter, then the amount of water and then increase a little; if the flavor is light, then the amount of water to reduce a little; "spicy hot pot" soup is good or bad, in this point is particularly important, there are many friends to try to do, encountered problems, basically out of this area.

4. In addition, some friends just can not understand the so-called "red soup" and "white soup" difference: in fact, simmering soup above a layer of red spicy oil; if this layer of spicy oil completely skimmed off, the soup is turned into clear soup (of course, this soup can not be completely said to be clear soup; also is the soup). completely clear soup; also has a spicy flavor, only the taste is not so heavy); if you can eat more numb, spicy friends; you can add this skimmed off the spicy oil in the clear soup, it also became the so-called "red soup"

5. Suggested that you try to do, if in order to avoid too much waste of raw materials, you can follow the I provide The ratio of ingredients and water; reduce the proportion of the trial. 6. boiled hot above a layer of spicy oil, must be separated, if not separated, you will feel soup soup is more spicy, for friends who can not eat spicy friends may feel can not stand; can eat spicy friends, you can add this spicy oil inside the bowl. 7. now some of my friends do not like too numb, spicy spicy hot, prefer the kind of spicy hot with a taste of fresh meat but slightly spicy hot; if you like fresh meat, then you do this spicy hot! If you like the three fresh, then you do this kind of spicy hot, focus on the bones and chicken racks and other ingredients to increase fresh a little more, but the proportion of large materials to reduce a little, as for how to meet your requirements, you have to test a few more times. 8. I once again explain, I do this recipe is very good, perhaps some friends try to do it for the first time, there may be the dosage to grasp the unbelievable, resulting in the first try to do it is not too ideal; if there are really This situation, then you do not discourage, you can call me, we communicate again to see where the problem is in the end. 9. Because some friends first try to do, if you buy a small batch of butter, too good to buy; then you try to do, you can also use chicken oil to replace, (chicken oil to buy the kind of semi-finished products, their own back to refine), if there is no butter and chicken oil, then you can also use lard to replace, but lard is the worst effect; if you try to do, you can also use chicken oil to replace, (chicken oil to buy the kind of semi-finished products, their own back to refine), if there is no butter and chicken oil, then you can also use lard to replace, but lard is The effect is the worst; if the trial is not convenient to buy cattle bones, then you can also use pig bones to replace)

10. If you have to read the place, or in the trial process, encountered what problems, please contact me, I take the time to give you a reply. Note: red font part, for the key part, please be sure to pay attention. To be honest, I myself think that the taste of my recipe is very good, because some friends may not have contacted before, so in the dosage of ingredients, the first time may not grasp; so I hope that some friends as long as you are sincere want to do, regardless of your first try to do the taste of how, but you do not be discouraged; I hope that you can make a call to me, and then we communicate to see where the problem point out there. P.S.: All the ingredients in the local seasoning market all available, some places called different can refer to the following:

1. Grasshopper: a ginger plant fruit of the grasshopper, taste strange.

2. Fragrant sand: also known as sand nuts, spring sand nuts, Yangchun sand nuts, the mature fruit of the plant Yangchun sand, taste the astringent, smell the flavor.

3. Cinnamon: also known as cinnamon. This kind of thing is more common.

4. Cumin: also known as fennel, cumin, cumin, wild fennel, like small grains of rice or cumin, has a special aroma

5. Star anise: should be called star anise, or fennel, dashi, August pearl, which is more familiar to the people of the flavor of the spice.

6. Pepper: this is a more familiar spice, no need to introduce.

7. Cloves: also known as male cloves, sub-cloves, for the flower buds of cloves.

8. cardamom: also known as cardamom, round cardamom, Baikou, knocking the nut. 9. Fragrant leaves: that is, cinnamon tree has leaves, gray-green shape.10. Liang Jiang: some places also called Sannai, sand ginger, mountain spicy, a rhizome.

Spicy Hot Recipe-1

The soup is made by simmering chicken broth with cinnamon, tangerine peel, dried chili pepper segments, peppercorns, star anise, sannai, hanyuan pepper, tofu milk juice, mash juice and so on.

Spicy Hot Recipe-2

250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian Douban, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of peppercorns, 2 grams of pepper, 30 grams of dried chili peppers, 20 grams of mash juice, 20 grams of Shaoxing wine, 10 grams of ginger, 100 grams of salt, 10 grams of grasshoppers, 10 grams of cinnamon, 10 grams of rowan grass, 10 grams of white mushrooms, chili noodles. 10 grams, 10 grams of white mushrooms, 250 grams of chili noodles, 1500 grams of fresh soup.

Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the Pixi County Bean Office (first Duo fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh soup. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dry chili, fruits and other condiments. Boil and remove the foam to form the brine.

Spicy Hot Recipe-3

Recipe:

Half a catty of canola oil, half a catty of lard, half a catty of tallow, 50 grams of peppercorns, 300 grams of dried chili peppers, Pixian 100 grams of bean curd, 100 grams of rock sugar, 200 grams of ginger, 100 grams of garlic, 5 grams of grasshopper, 10 grams of fennel, 25 cloves, cinnamon 15 grams of cinnamon, chicken essence 70 g

Methods:

Three oil mix - plus rock sugar stir-fried over low heat - plus Pixian Douban stir-fried over low heat (at least half an hour), can not make the sugar charcoal, or it will be bitter- - the remaining (except Chinese medicine) together to fry, to be ginger and garlic flavor - divided into 5 pots -

Add water (preferably bone broth) - flat points to join the Chinese medicine to simmer for half an hour! Don't forget to give points ah

Comments (6) | 49 9

2011-06-12 18:14 Dot_HAPPY | eleven

Spicy hot pot base

Choose materials to be careful, do not choose the expensive only to choose the right

Spicy hot pot base, is the production of spicy hot pot soup used in a variety of raw materials and seasoning, there is a main Beef bones, pork bones, chicken bones, seafood, spices (Chinese medicine theory called herbs), salt, monosodium glutamate, chicken powder, cooking wine, bean paste, edamame, butter, chicken oil, canola oil, salad oil and sesame oil. As we all know, spicy hot pot is good to eat, base soup plays a decisive role, directly related to the taste and flavor of spicy hot pot. Therefore, the first thing you need to do is to use good raw materials and seasonings to make a good soup. For example, the best bean paste is produced in Sichuan PI County, "Cuckoo City brand", edamame with Yongchuan, pepper selection rose color, pepper aroma, particles intact for the top, especially spices must be carefully identify the real goods and fakes, the market, although there are buying and selling everywhere, but a lot of fakes, the price difference is also very large, take the Beijing market, the real goods and fakes in the price difference of more than 2 times.

What needs to be pointed out in particular is that: the fake is not the kind of spices is false things, but refers to be mixed into the false things more, or used and then recycled after drying. Simply put is that the fake goods compared with the real goods, the plant effective ingredients content is less, resulting in the soup made of poor taste; secondly, there is monosodium glutamate, monosodium glutamate is the main fresh ingredients is monosodium glutamate, the market contains monosodium glutamate content of 65%, but also 99%, we must choose the content of 99% of this, such as "plum blossom brand" and "Lotus brand". Do spicy hot soup base used to spices in the major cities of the Chinese medicine room have, quality is absolutely no problem, but the price is more expensive, unless the special requirements, or not necessary at all! On the role of various spices in cooking and efficacy, it is recommended that you check Baidu encyclopedia, which says very detailed, here will not repeat. In short, one, buy things must choose the right, the price is expensive in the second. They have a **** the same advantages: are able to drink soup spicy hot, of course, kung fu on the soup! Bottom soup to chicken bones, pig bones hanging fresh, while adding grass berries, cloves, sand nuts, cinnamon and other more than 20 kinds of Chinese herbs. The soup is made from chicken and pig bones, as well as mushrooms and dried scallops, which are crushed at a low temperature to extract the active ingredients and produce a high-purity, high-quality seasoning base that fully retains the high protein, calcium, peptides and other nutrients that are unique to the raw materials. Not only do the dishes taste good and original, but also the soup is delicious, and in the relief of spices and dryness, do not have to worry about fire, but also can play a supplemental calcium, maintenance and nourishment, the effect of appetizing and smooth qi.

To pay attention to the science of soup, first of all, a variety of raw materials must be washed in advance of the broken bones, otherwise the fire and nutrients precipitated less; secondly, choose the stainless steel cooking utensils, heating fast, soup color is guaranteed. Family practice can also be used in a pressure cooker, more oil, but the amount of soup is small; then the process of simmering soup, bone raw materials to be blanched, skimmed off the blood foam, cold water in the pot, the amount of water should also be added once enough to add enough, can not be added in the middle of the day (the voice of experience), add green onions, ginger, wine and a small amount of vinegar (to facilitate the bones of the inside of the calcium is more likely to be dissolved to the soup), do not put the salt and monosodium glutamate ahead of time, monosodium glutamate in the high temperature situation, there will be a Special chemical changes, fresh flavor immediately disappear. Large fire boil, small fire simmering (to keep the soup surface slightly open, turned with tiny blisters); soup color grasp only the key 1, large fire simmering milky soup, small fire simmering clear soup, the reason is simple to say, the fire is big fire small, the effect of protein emulsification is not the same as that caused by.

Frying material to control, the right way out of the good taste

Because of the hot hot market status quoted countless food enthusiasts and catering investors attention and comment, the network of major food forums inside the practice of hot spicy hot post endless, I have also been according to the netizen wrote a recipe for the production of the, but there is a general taste standard is not uniform, fuzzy production process, product quality is not stable or production costs and other drawbacks. Stability or production costs are high drawbacks. The spicy hot pot recipe written by the author here is scientifically produced using modern cutting-edge food science and technology, which can keep the effective nutrition and health ingredients of the bone broth not to be lost, and at the same time make the dishes out of the shabu-shabu beautiful color, fragrant smell, natural and healthy taste to enjoy, suitable for all ages of consumer groups to eat.

Aromatic spice recipe: 5g white button, 5g grass nuts, 3-5g Sannai, 3-5g cloves, 5g sand nuts, 5g allspice, 5g cumin, 5g cinnamon, 5g licorice, 5g zhi zhi, 5g pai cao, 5g old button, 5g licorice, 5g tangerine peel, 5g wicker bark, 5g lemongrass, 5-8g anise, 5g jossoss stick, 5g thyme, 5g cumin, 8g cumin, and 5g vanilla. As an additional note, the varieties and quantities of spices used are not a big problem if they are slightly different. Generally speaking, the average person who is not a very professional taster will not be able to taste much of a change in flavor. In this way, it takes a lot of the psychological burden off of some of you who can't get all the ingredients locally.

To get back to the point, before frying, cut all the spices into 2-inch long pieces, or if you have the conditions, you can also use a pulverizer to break them into sesame seed-sized pieces, and soak them in salad oil or lukewarm water for about 20 minutes. Prepare 2 frying pan, one inside the (bean curd, scallion, ginger, mash, white wine 25 grams, garlic, crushed rice vegetables, black beans, rock sugar) *** 9 samples mixed well. Another pot add 3 pounds of butter (or 2 pounds of butter plus 1 pound of chicken oil) simmering, and then add salad oil (preferably canola oil) burned to 7-8% heat, with a spoon to the oil to mix the beans above, while dripping oil while stirring, so as not to scorch the beans. Until the oil is finished. Then put the beans on the fire with medium heat and simmer for about 10 minutes, the beans are almost dry when the water under the Zipa chili, switch to high heat and stir fry, when the oil boils immediately switch to low heat and simmer for 15 minutes, add about 25 grams of white wine, continue to stir fry until the water of the raw materials is almost dry, add the soaked spices, continue to stir fry for 5-10 minutes.

Prepared for so long, finally fast can eat it, will be fried into the base of spicy hot pot, and then according to personal taste hobbies add boiled bone broth, salt, monosodium glutamate, chicken powder and other seasonings, such as soup boiling up, thick spicy aroma will be with the hot steam wandering to your stomach, seducing the cravings there Oh.

Hundreds to contend, the mouth is difficult to adjust the good thing into a pair

The bottom of this spicy hot pot recipe is another kind netizen left behind, a hundred to contend, the good thing into a pair, the mouth is difficult to adjust the personal preferences of the officers. The original is as follows: the key is the Sichuan red chili pepper, chopped into 1 cm long small section (spare), and then the Sichuan specialty of pepper (especially hemp), into the appropriate amount of salt, monosodium glutamate, oyster sauce, cooking oil and other stir-fried, and then add broth simmering, so that it can be. Spicy hot base

Method of making spicy hot pot: material according to their own preferences, the type of raw materials, how much can be added or subtracted

vegetarian dishes:

rabbit loin 50 grams of tripe 50 grams

eel 50 grams of pork ring throat 50 grams

lunch meat 50 grams of duck intestines 30 grams

vegetarian dishes:

root slices 80 grams of romaine lettuce 80g

Winter melon 50g Mushroom 50g

Dried tofu 50g Cabbage 80g

Cauliflower 50g Beetroot 80g

Seasoning:

Butter 250g Vegetable oil 100g

Pixi bean petal 150g Edamame Yongchuan 50g

Ice sugar 10g Pepper 5g

Pepper 2 grams of dried chili 30 grams

Mash juice 20 grams of wine 20 grams

Ginger 10 grams of salt 100 grams

Cao Guo 10 grams of cinnamon 10 grams

Pai Cao 10 grams of white fungus 10 grams

Capsicum 250 grams of soup 1500 grams

Making procedure:

1, the system of brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County bean (first chopped fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh broth. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dried chili peppers, fruits and other condiments. Boil and remove the foam to form the brine.

2, make the main ingredients. Wash, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pig ring throat cut into 4 cm square. Cut the luncheon meat into thin slices about 4 cm square; cut the veggies into thin slices about 3 cm. With a cleaned bamboo skewer, thread the dishes into a skewer of about 30 or 40 grams.

3, hot. Brine pot placed on the fire, keep it small boil, all kinds of vegetables with a good string of bamboo sticks hot, according to the different dishes of the fire hot hot ripe.

4, dipping. Hot ripe dishes on the plate containing chili pepper and fried salt, according to their own tastes need to dip chili pepper and salt and then eat. Either dip or not dip, more or less at your own discretion.

Note:

1, stir-fry sugar, can only be used with a small fire, sugar must be stir-fried until melted, and to the oil on the surface of the bubbles only (bubbles for the golden yellow, if fried paste can not be used again, so that the soup is bitter), so that the color of the soup will be red and the soup does not have a sweet taste.

2, bean paste must be used "Cuckoo City brand" PI County bean paste is authentic, and many other products are not qualified or flavor.

3, it is best to use rapeseed oil (that is, unrefined oil), do come out of the primer color and flavor are better than salad oil and other refined oil effect.

General spicy hot pot or fish pot soup materials do not have to use butter, such as hot pot base can be replaced with 200 grams of butter and 100 grams of rapeseed oil with stir-fry (rapeseed oil cooked and then under the butter, the rest of the process remains unchanged).

Easy problems and solutions:

Hot finished product is not cooked. The main ingredients used in spicy hot should be relatively easy to mature. Can not be used like chicken wings, chicken claws, duck palms, beef and other raw materials that are not easy to hot cooked. Eel, scallop dishes, scalding time should also be longer, scalding such raw materials do not swing too much, too fast, master the fire, there will be no problem of undercooking.