Hot pot modulation experience Sichuan-style hot pot Although there are many kinds of Sichuan-style hot pots, there are only two kinds in summary: one is white soup hot pot and the other is red soup hot pot. Of course, the most Sichuan-style feature is red soup hot pot. The typical representative of red soup hot pot is Chongqing's "hairy belly hot pot". Authentic Chongqing "beef omasum hotpot" uses butter in the production process. The flavor is mainly enhanced by butter, and the traditional method adds almost no other spices, except pepper. This hot pot is characterized by its heavy taste, especially spicy taste and slightly thick soup. However, since this "hairy belly hot pot" was introduced to Chengdu, colleagues in Chengdu have made some improvements to it in order to meet the tastes of local consumers, and finally formed a Chengdu-style red soup hot pot. The red soup hot pot in Chengdu is mainly vegetable oil, supplemented by appropriate amount of butter, and various spices are added. It can be said that the hot pot in Chengdu relies on the compound flavor produced by the mixture of butter and spices to enhance the flavor. In addition, Chengdu Hot Pot also appropriately reduced the spicy and pungent taste in the traditional hairy belly hot pot, and achieved moderate spicy but not dry, fresh and fragrant but not greasy, and the soup was bright red but not thick. The following is the red soup hot pot in Chengdu. The key to making red soup hot pot lies in the frying of hot pot bottom material. When frying hot pot bottom material, we should not only master the dosage and proportion of various raw materials, but also master the correct frying method. Although there are some differences in the raw materials and methods used in frying hot pot bottom materials in various hot pot restaurants, the basic raw materials and methods are still the same. 1. Stir-fry the chafing dish base (based on 5 portions of chafing dish base) Ingredients: vegetable oil 2500g butter1500g Pixian watercress1500g dried pepper 250g ginger100g garlic 200g onion 300g rock sugar1. Pixian watercress is finely cut; Boil dried chilies in a boiling water pot for about 2 minutes, then take them out and chop them to get Ciba chilies. Ginger is broken; Garlic peeled into petals; Green onions; The rock sugar is broken; Star anise, rhizoma Dioscoreae Septemlobae and cinnamon are broken into small pieces; The grass fruit is broken. 2. Put the wok on medium fire, heat it with vegetable oil, add butter to boil, add ginger, garlic cloves and onion to stir fry until fragrant, then add Pixian watercress and Ciba pepper, and stir fry slowly for about 1 ~ 1? 5 hours, until the watercress is dried by water, the aroma is overflowing, the pepper is slightly white, and the onion knot in the pot is not used. 3. Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, Amomum tsaoko, Lithospermum, cinnamon, vanilla, clove, etc. Continue to stir fry on low heat for about 15 ~ 20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and cook slowly on low heat until the water in mash juice completely evaporates. At this time, take the pot away from the fire, and then. Second, the ingredients of hot pot soup: pork bonzi bone 1500 g beef bonzi bone 1500 g chicken claw bone 500 g ginger 50 g onion 150 g cooking wine 100 g chicken essence 150 g monosodium glutamate 75 g fried hot pot bottom material? 750 grams of dried peppers and 75 grams of vegetable oil. Appropriate production method: 1, pig bonzi bone and cattle bonzi bone are washed and broken; Wash the chicken claw bones; Ginger is broken; The onion is knotted. 2. First, blanch pig bones, ox bones and chicken feet bones in a boiling water pot, take them out and put them in a clear water pot, add ginger, onion and cooking wine, boil them with strong fire, then simmer them with low fire until the soup is milky white, and remove residues to get fresh soup. 3. Divide the chafing dish bottom material into 5 parts, put them into 5 chafing dishes respectively, and then add fresh soup into the pots respectively. Mix about 2500 grams of soup into each hot pot, then add chicken essence and monosodium glutamate, add dried Chili and pepper into the wok, stir-fry with vegetable oil, and then sprinkle them into five hot pots respectively? Sprinkle150g of dried pepper and 25g of pepper on each hot pot. At this time, the hot pot can be served, and all kinds of raw materials can be blanched after cooking for a few minutes. Iii. Some problems related to the operation of 1. In the frying process of chafing dish bottom material, we must use a small fire, so as to avoid frying the raw materials, and the fragrance and pigment inside the raw materials can fully ooze out. 2. In the frying process, use a spoon or spatula to turn it constantly, so that the raw materials are heated evenly and avoid sticking to the pot. 3. Pixian watercress added to the bottom material of hot pot is mainly used to improve taste, while Zanba pepper is mainly used to improve color, but both of them should be slowly fried to dry water, so that their taste and pigment can be fully dissolved in oil. 4. Adding rock sugar to the hot pot bottom material can play the role of "bright" soup. The purpose of adding mash juice is to make the spicy taste in watercress and pepper and the fragrance in spices fully seep out and dissolve into oil. In addition, adding mash juice can also play a role in reconciling various flavors and removing the bitterness of some spices. 5. adding spices to the bottom of hot pot is undoubtedly to enhance fragrance? Lithospermum is added to increase the red color, but the amount of spices should not be too large, otherwise it will produce bitterness. At the same time, the types of spices added should not be too many, mainly common spices such as star anise, kaempferia kaempferia, cinnamon and fennel, with a small amount of other spices added as auxiliary. Note that in general, the spices added in the chafing dish bottom material are less than those added in the brine preparation. 6. When preparing hot pot soup, if the taste is not too spicy, then the dried peppers inside don't need to be directly fried in oil, but cooked in a boiling pot first? To reduce its spicy taste, and then take it out and sprinkle it in the hot pot. 7. There are some differences between the large batch frying method and the small batch frying method of hot pot bottom materials. When frying in small batches, it is generally necessary to grind spices into powder to reduce their dosage and shorten the frying time of spices appropriately. 8. After the hot pot bottom material is fried, a layer of oil floats on the surface. We can use part of this layer of oil as the old oil for the next frying as the "mother oil", because this will make the flavor of the hot pot bottom material more rich and mellow. Hot pot, an ancient eating method full of national characteristics, originated from the people and developed in the people. It combines the dietary essence of the people of all ethnic groups in China, combines the cultural and climatic characteristics of various regions, and forms different characteristics in different places. This ancient way of eating has spread all over the country with its strong vitality, and hot pot has become the new favorite of modern catering industry with its advantages of convenience, quickness, cleanliness and changeable taste. From the initial salt cooking to the current rinse, there are also mixed pots and seasoning rinse derived in recent years. There are more and more varieties of hot pot, which meet people's different needs. With the development of hot pot, the spices of hot pot are constantly updated and improved. Hot pot bottom material is a kind of compound seasoning made from hot pot. Its quality and flavor directly affect consumers' interests and preferences. Therefore, hot pot bottom material has gradually become an important factor in determining hot pot consumption, and hot pot operators will also develop unique hot pot bottom material as the main means to attract customers. The preparation of hot pot bottom material can only be generally accepted if it achieves the following purposes: first, it can eliminate the peculiar smell and fishy smell of the rinsed food; Second, it can enhance the taste and appetite; The third is to determine the taste and meet the needs of consumers; The fourth is to reflect the local customs. The development of hot pot seasoning tends to be complicated and diversified in material selection and diversified in taste. Generally speaking, hot pot bottom material can be divided into hot pot bottom material and hot pot dip material. In order to meet the diversification of consumers' dietary needs, some mixing pots and seasoning shabu-shabu have gradually become a new bright spot in the hot pot industry, so the composite hot pot material with both the advantages of bottom material and dip material came into being. Seasoning technology is one of the important factors for the success or failure of catering enterprises. With the improvement of people's living standards, people's taste needs will inevitably become more and more "tricky". It is very important for chefs to keep up with the development of new seasoning technology. The rapid development of food additives provides a good platform for seasoning technology. "King of Meat Treasure" is a new flavoring agent developed by introducing foreign advanced seasoning technology and combining with China people's eating habits. "King of Meat Treasure" is a flavoring agent which is reasonably prepared by the balance principle of fragrance and freshness. "King of Meat Treasure" has the function of removing the bloody smell of meat, as well as other miscellaneous and peculiar smells, and enhancing the original delicious taste of meat by enhancing flavor and freshness. When used in hot pot, it can enhance the delicious feeling of food; Strong aroma, strong sense of mellow meat, can improve the aroma and tenderness of meat, can reconcile umami, aroma, salty taste and sweetness, make the aroma of meat more prominent and the umami of soup more lasting. Here are some examples of hot pot seasoning: northern instant-boiled mutton hot pot seasoning: instant-boiled mutton hot pot is a single mutton with other favorite vegetables. Because it is mainly dipped in hot pot, the bottom of the pot is divided into soup pot and mixed soup pot, the requirements for the bottom material are not too strict, and they are generally light. The seasoning used for dipping food is made according to this characteristic. Main formula: pure sesame sauce 22㎏, soy sauce 4㎏, sugar 1㎏, leek flower 18㎏, red bean curd 18㎏, pepper 0.1 Flavors such as fragrant, fresh, salty and spicy in the seasoning are harmonious and natural, and the meat flavor in the flavor is outstanding, and the entrance is mellow and lasting. If you add a little meat treasure king to the bottom of the pot, the seasoning effect will be more obvious Similarly, it can also achieve good results when used in fat beef hot pot. Formula reference of dipping sauce for fat beef hot pot: According to the characteristics of beef, the following dipping sauce formula was designed by mixing the ingredients of hot pot, mainly to enhance fragrance and taste, supplemented by removing fishy smell. Ingredients: pure sesame paste 23㎏, sugar 2㎏, shallot1㎏, shrimp oil 4㎏, tofu 5㎏, cooking wine 4㎏, yeast extract 4㎏, and water 40. Example of hot pot compounding: With the accelerated pace of people's life, more and more hot pots can be eaten by rinsing. There are more and more ways to eat hot pot directly, supplemented by dipping, even without dipping any seasoning. On the one hand, this way of eating is faster, on the other hand, it is clean and hygienic, and it also overcomes the shortcoming that dipping is more tasteless. The preparation of the bottom soup of this hot pot is very important. It requires the soup to be fresh and fragrant, and the three tastes of salty, fresh and fragrant can quickly reach palatability after cooking. Therefore, according to its characteristics, the seasoning is improved as follows. Ingredients (based on 2000g soup per pot): 500g broth, sugar 10g, chicken oil 10g, bean paste 5g, salt 50g, Chili oil 20g, pepper oil 10g, fermented soybean 5g, yeast extract 8g and cooking wine 65438+. Among the above three hot pot seasoning formulas, the first two seasonings are used to taste after rinsing, and the meat wrapped king can improve the lack of fresh and fragrant raw materials and enhance the flavor of meat. The latter hot pot material is added when the material is heated, and it can be eaten after rinsing. The addition of Baowang can obviously improve the taste of meat after rinse, and the thicker it is cooked, the better it tastes, which can not only remove the greasy feeling of raw materials, but also highlight the delicious feeling of raw materials. After rinsing, the aroma is overflowing, the smoothness and tenderness after eating are enhanced, and the aftertaste is long.