Formula of hot pot soup

The representative of Sichuan hot pot is naturally Chongqing hot pot, and its beauty and attraction lies in its taste, which comes from the preparation of the original soup of hot pot, which determines the flavor of hot pot and is also the most critical link in making hot pot. The quality of the original soup is related to the success or failure of the hot pot. There are many kinds of hot pot in Chongqing, and the original soup is also different, but the most basic ones are red soup and clear soup. As long as the formulas and preparation methods of these two kinds of original soups are mastered and the matters needing attention are handled well, the superior original soups can be prepared.

to prepare the original soup, we must first find out what kind of seasoning is needed to prepare the original soup of Chongqing hot pot. The condiments used must be authentic and of high quality. Condiments that do not meet the requirements cannot be used to prepare the original soup. The main condiments used in Chongqing hot pot are: watercress (Pixian watercress is the top), fermented soybean, fermented glutinous rice juice, pepper, ginger, garlic, yuanhong watercress, dried pepper, refined salt, fermented glutinous rice, cooking wine, sesame oil, pepper, rock sugar and five spices.

Many condiments have different functions. Douban makes the original soup marinade red and bright, produces alcohol, spicy and salty taste, and increases the fragrance of marinade; Douchi increases the salty and fresh flavor of the original soup; The fermented glutinous rice juice is fresh and fishy, and the odor is removed, so that the original soup has a sweet taste; Zanthoxylum bungeanum is seasoned to enhance fragrance, and the fishy smell is suppressed to remove meat and smell; Ginger is seasoned and fresh, and the smell is removed; Garlic is seasoned to enhance fragrance, fishy smell is suppressed to remove odor, and sterilization is carried out; Yuanhong watercress makes the original soup red, enhances the taste and makes the taste adhesive; Dried Chili peppers increase the spicy taste and flavor of the original soup; Refined salt can determine taste, enhance freshness, enhance fragrance and suppress odor; Monosodium glutamate enhances freshness and flavor; Cooking wine increases the aftertaste of the original soup and makes the taste mellow and strong; Sesame oil flavours, enhances fragrance and reduces fire; Pepper adds freshness and suppresses odor; Dry rock sugar to increase sweetness; Five spices to remove fishy smell, smell and color.

The condiments used in Chongqing hotpot soup can be divided into fat-soluble and water-soluble. Mastering this property is necessary to prepare the original soup.

The fat-soluble condiments are watercress, garlic, ginger, etc. To use these seasonings, you must first stir-fry them with oil, the amount of oil should exceed the seasoning, the firepower should not be too large, and the stir-fry time should be a little longer, so that the taste of the seasoning can be fully leached.

Water-soluble condiments include cooking wine, rock sugar, mash juice, refined salt, monosodium glutamate, etc., which must be added to the soup to taste.

in addition, in some volatile seasonings, such as pepper, pepper, cooking wine, etc., the heating time should not be too long, nor too short. If it is too long, it will volatilize excessively, and the taste will be weakened. If it is too short, the taste will not be enough. This will be described in detail later.

Some condiments in Chongqing hot pot must be processed by knife before use. For example, old ginger should be cut into "chopstick heads" or "nail slices" to facilitate the taste; Garlic should be patted loosely to improve the seasoning effect; It is better to cut the dried Chili with a length of 1 ~ 2 cm. It should be noted that ginger and garlic should not be minced, because it is easy to muddy soup and pot.

There are four kinds of cooking oil used in Chongqing hot pot: butter, lard vegetable oil and sesame oil. Butter can increase the flavor in the marinade, keep the temperature of the original soup and increase the color of the materials; Lard can not only increase the flavor of the original soup, but also weaken the fishy smell and peculiar smell of the materials; Vegetable oil is used for stir-frying raw materials and dipping flavor; Sesame oil is less used in soup and more used in flavored dishes. In addition, there are Chili oil, oyster sauce, mixed oil, chicken oil, etc., all of which are to increase the fragrance and flavor of hot pot.

here are some basic methods for preparing the original soup.

(1) Red soup is a typical Chongqing hotpot soup. This soup has a wide range of uses, and most varieties of Chongqing hot pot use this soup. Its characteristics are: rich taste, thick juice, spicy and palatable, fresh and sweet. There are many formulas and preparation methods of red soup, and these kinds have their own characteristics. Here are three well-known and recognized formulas and modulation methods for your choice.

Formula 1:

Clear soup 1511g butter 251g.

douban 151g douchi 111g

rock sugar 15g Chili festival 51g

Jiang Mo 51g pepper 11g

refined salt 15g cooking wine 31g

fermented glutinous rice juice 11g

Formula 2:

beef soup 1511g butter 21g

douban 125g douchi 45. :

chicken soup 2111g butter 251g

bean paste 211g lobster sauce 51g

rock sugar 51g ginger 111g

garlic 211g dried red pepper 25g

pepper 25g refined salt 11g

cooking wine 111g fermented glutinous rice juice 111g

vegetable oil 111g sesame oil 211g.

The specific preparation method of red soup is as follows:

First, put a wok on a high fire, add oil (butter or vegetable oil, etc.) and heat it, then add douban and ginger slices (smashed with ginger) to stir-fry the lobster sauce, which is fragrant and red, then add the soup, boil it, and then add cooking wine, fermented grains juice, pepper, pepper and salt.

The following two points should be noted when preparing red soup: First, the floating foam on the surface of the soup is mixed with oil and must be skimmed. The method is: gently dip it with the back of the spoon, let the floating foam stick to the back of the spoon, and then remove it to avoid skimming off the oil. The second is to have a taste on the way. If the salty taste is not enough, add salt appropriately; If the spicy taste is not strong, add some watercress, pepper and pepper; If you find it too spicy or salty, you can add rock sugar or light soup. After supplementary seasoning, the taste of hot pot is more in line with the requirements of eaters, and the flavor of authentic Chongqing hot pot is more prominent.

the formula introduced above is suitable for hot pot restaurants and hot pot restaurants. Ordinary families can adopt the following simple formula:

pork soup 1511g butter 251g

watercress 125g sugar 31g

ginger 51g pepper 11g

refined salt 15g yellow wine 51g

This formula is practical and simple, with a slightly weak flavor, but the basic flavor is still strong.

(2) White soup, that is, clear soup brine, is also widely used, such as Yuanyang hot pot, clear soup hot pot, nourishing hot pot, etc., and it is also the basic soup of Chongqing hot pot. Its characteristics are: rich flavor, clear soup, suitable refreshing, not dry or greasy, but the production process is more complicated. The formula and preparation method are introduced as follows:

Boiling method of broth in broth hotpot

Boiling broth in broth hotpot is divided into two steps: hanging soup and sweeping soup. (1) hanging soup

raw materials (taking eating 2,511g meat and 2,511g vegetarian materials as an example):

chicken 1,111g

pork bones 1,111g

pork ribs 1,111g

ginger 51g

cooking wine 51g

1.

2. Put the raw materials into a pot, add 5111g of water, first boil with high fire, remove the floating foam, and then use low fire to hang out the umami flavor. (2) Soup sweeping

Ingredients:

151g of chicken breast

11g of salt

4g of pepper

21g of lean pork

4g of monosodium glutamate

Preparation:

1. Scoop out 511g of fresh soup in advance and cool it. Then beat the chicken breast and the pig lean meat into velvet, and dissolve the velvet with 251 grams of fresh soup respectively.

2. Bring the fresh soup to a boil on a fire, add salt and pepper. First, pour the pork floss into the soup and stir it with a ladle. When the pork floss floats on the soup surface, move the pot to a low heat and keep it slightly boiling. After five minutes, remove the pork floss with a leaky ladle, boil the soup again, add the chicken floss into the soup and stir it with a ladle. After the chicken floss floats on the soup surface, move the pot to a small one. When serving, remove the chicken down and put monosodium glutamate.

The following points should be paid attention to when boiling clear soup:

1. The selected raw materials for hanging soup must be fresh and free of peculiar smell, otherwise it will make the soup taste neither fresh nor mellow.

2. In order to make the soup delicious and thick, you should add enough water at one time when hanging the soup, and never add cold water in the middle, otherwise the taste will be weakened.

3. Never flush the soup with fire for a long time, as this will make the soup milky white and make it unclear.

4. The minced meat of the soup must be dissolved with cold soup, so as to avoid weakening the umami flavor of the soup.

5. When sweeping the soup, you should remove the oil beads and floating foam from the noodle soup at any time.

the above method is suitable for professional hot pot restaurants, which is difficult for ordinary families to do. The following simple formula and preparation method can be adopted for home cooking: take 5 crucian carp, remove scales, gills, laparotomy, clean them, put them in a pot, pour 2,511 grams of clean water, add ginger, slowly boil them with oral fire, and scoop them out for later use when the soup is delicious. In addition, 1111 grams of mother chicken, pork ribs and bonzi bone are used, and water is added into the pot to boil the soup. Then mix the fish soup and chicken soup, and add seasonings such as salt and pepper. If you don't cook soup specially, you can use broth and bone soup, but the taste is slightly worse.

Pepper, salt, monosodium glutamate, onion, ginger, pepper, etc. should be added to clear soup to assist in seasoning. The variety and quantity can be determined according to the type of hot pot and the taste of the eater.

(3), the method of cooking the marinade of "beef omasum hotpot"

The marinade of the hotpot can be divided into three main steps: hanging soup, smelling and cooking.

(1) hanging soup

raw materials (taking 2,511g of meat and 2,511g of vegetarian food as an example):

1,111g of beef bones

511g of beef ribs

Production: firstly, rinse the beef bones and beef with clear water, and then put them into a boiling water pot to "drain water" (after finishing and cleaning the raw materials, ) Then wash it with clear water, put it into the pot, add about 3511g of water, boil it with high fire, skim off the floating foam on the water, slowly hang it with low fire until it tastes delicious, and finally remove the bones and meat from the soup, which is the original soup of hot pot.

when hanging soup, if there is no bovine bone, pig bone can be used instead; If there is no beef, pork or chicken can be used instead.

(2) raw materials (based on eating 2511 grams of meat, 2,511 grams of vegetarian food, for example):

211 grams of Pixian watercress

15 grams of pepper

25 grams of salt

51 grams of dried chili

111 grams of Yuanhong watercress

15 grams of rock sugar

25 grams of lobster sauce

75 grams of ginger

monosodium glutamate 251.

2. Put an iron pot on the fire. When the vegetable oil is heated to 41% oil temperature (about 111-121℃), stir-fry the dried peppers in the oil pan until the color is brownish red, and pick them up (if the whole pepper is picked up, it should be chopped into "nail" pieces with a knife). Add butter and lard to the pot. When the oil temperature is 51% (1.21-1.51℃), add Pixian watercress and Yuanhong watercress and stir-fry until the fragrance is overflowing and the oil is cherry red. Now the ginger and garlic are fragrant.

3. After the old ginger and garlic smell, add the fresh soup, boil the soup with high fire, then add the lobster sauce, fermented grains, Sichuan salt and rock sugar to boil until the taste is mellow, and then add the pepper and pepper to boil the spicy taste. Add monosodium glutamate immediately before scalding, and beat off the floating foam on the noodle soup to form the original marinade.

(3) The following points should be understood when cooking marinade:

1. When frying Pixian watercress and Yuanhong watercress, pay attention to the size of the fire, stir them evenly, and never coke the watercress pot.

2. Grasp the input of various condiments. Because the characteristic of hot pot marinade is to determine the bottom flavor first and add flavor step by step, therefore, the seasoning should be added step by step, not too much at a time. Among them, special attention should be paid to the investment of rock sugar and Sichuan salt. If too much rock sugar is put, the sweetness will be too heavy, which will affect the characteristic of "slightly aftertaste". If too much Sichuan salt is put, it can be solved by adding fresh soup, but if the soup is mixed too much, the concentration of marinade will be diluted. Therefore, all the marinades should be tasted from time to time, and seasonings should be added appropriately according to the taste.

3. To keep the concentration, mellow taste and bright red color of the marinade, we should also pay attention to leaving room for raw materials and condiments. Because the hot pot is scalding food, more raw materials are put into it, and some raw materials are more clear with scalding juice, such as hairy belly, duck intestines, kidney, etc. Some raw materials, such as liver slices, blood vessels, brain flowers, spinal cord, etc. They all have to taste when they are scalded, that is, they take away the taste in the marinade, and they will lose their taste after scalding for a while. In order to keep the concentration and alcohol of the taste in brine all the time, we should lose no time to add seasoning, oil and original marinade according to the degree of taste loss in marinade. In view of this, anyone who cooks the original marinade should cook it twice or even three times more as a raw material for adding. Don't add boiling water to the marinade in scalding food, which will only make it more and more tasteless, and the lighter it is, the less it will taste.

4. The taste of marinade should vary flexibly from person to person, from time to time, from things to places.

The so-called difference between people means that the taste is determined according to the needs of the dining object. Although the hot pot is spicy, there are also differences in strength and shade. Although a pot of marinade has been prepared in advance, the biggest advantage is that it can be added according to the requirements of the scalder. If the hemp flavor is not enough, add a little pepper; If it's not spicy, just add a little glutinous rice to watercress and chopped pepper; When it's salty, add a bowl of fresh soup to make it less salty. The strength and depth of conversation all depend on the diner.

the so-called time-varying, it changes with the changes of seasons and climate. When preparing hot pot marinade, it is very important to change moderately according to the season. In midsummer, due to the hot climate, the spicy taste is correspondingly weakened; In severe winter, because of the cold climate, the spicy taste is correspondingly enhanced, and this reduction and increase are all implemented without affecting its traditional style.

The so-called "different things" means to make full use of the advantages of various condiments to achieve the best seasoning effect. Although a condiment has its own taste, the same taste is strong and weak due to the different origin and scale. For example, although pepper can produce hemp flavor, it is not blindly selected, but it is chosen from the good. Some peppers look red and smell particularly fragrant, but the hemp flavor is weak. Therefore, when choosing hot pot condiments, their properties should be made clear, so as to achieve the purpose of saving costs and adjusting the taste.

The so-called "different from place to place" means that the taste of hot pot marinade is hemp, spicy, salty and sweet according to local conditions due to different regions (the essence is the difference in taste and taste). Just like Sichuan cuisine, some people mistakenly think that Sichuan cuisine is spicy, and as long as it is spicy, it is Sichuan cuisine, which is a big mistake. When we say that Sichuan cuisine is spicy, we mean that some dishes in Sichuan cuisine are seasoned according to the authentic flavor, such as boiled pork slices and mapo tofu, which really makes some eaters unacceptable. It is precisely because Sichuan cuisine is suitable for different places, skillfully uses spicy food and makes good use of spicy food that it has won the praise of diners at home and abroad. Mapo Tofu and kung pao chicken, which are popular all over the world, are the best examples.

Of course, Chongqing Hotpot, which is famous for its spicy spices, is like this. Chongqing hot pot traveled far to Japan and was included in the world famous dishes. It can be seen that Chongqing chefs use spicy seasoning not only skillfully, but also skillfully and skillfully, giving people the feeling that they can't express it in words, but only understand it.

With the continuous development of invigorating the economy, a series of measures such as horizontal combination, skill exchange, export and introduction have been taken in cooking skills. As a famous variety in Chongqing, hot pot has spread all over the country with the export of Chongqing cuisine, and it has been highly praised. Why is this? This is seasoning according to different tastes and needs. When people are not used to spicy taste, they can reduce the amount of spicy condiments and increase sugar or mash.