Risotto is separated from the hot pot, but the same need to fry the base, and then modulated into soup pot. The difference between the two is that the hot pot is hot food by the diners themselves, while the risotto is by the store people bubble good, and then served to the guests to eat.

Risotto is basically still inheriting the flavor of Chongqing hot pot, but in the continuous interpretation, risotto also gradually formed some of its own characteristics. First of all, the two in the flavor focus is different, hot pot focuses on the taste of thick oil, while the risotto appears to be a little lighter. Secondly, on the basis of red soup, risotto can be divided into two categories, one is similar to the hot pot flavor, and the other is evolving towards the direction of brine in taste. It should be said that both flavors of risotto have their own merits, and both have a certain market share.

The first step is to stir-fry a pot of old hot pot ingredients, and then use the old ingredients to make the soup for the risotto. However, the stir-frying method is different from that of the hot pot, so I hope you can differentiate yourself.

Risotto pot base recipe:

Raw materials:

Mixed oil 2300 grams, 780 grams of flavorful spices, PI County 500 grams of bean curd, 75 grams of red peppercorns, 100 grams of white wine, 1 bottle of beer, mash 20 grams of ginger 50 grams of sugar 50 grams of garlic, green onions, each appropriate amount.

Spice Recipe:

Cardamom 5g, Grass Nut 5g, Sambucus 3g, Clove 2g, Semen 5g, Allspice 5g, Cinnamon 15g, Licorice 5g, Pai Cao 5g, Cardamom 20g, Isatis tinctoria 5g, Pericarp 5g, Lemongrass 8g, Star Anise 15g, Allspice 5g, Cumin 8g, Vanilla 15g.

Mixed oil ratio:

Butter 800g, salad oil 1500g.

Flavor spicy material formula:

Patty sea pepper 750 grams, 15 grams of edamame, 15 grams of Yibin crushed rice sprouts,

Method:

1, the various spices with warm water soak for about 20 minutes, fished out to be used. Another red pepper with white wine soaked up.

2, net pot on the fire, injected salad oil and tallow hot, into the beans, onions, ginger, mash, beer, garlic, rock sugar stir fry, to be small fire stir fry to the beans gas dry, under the spicy material and change the fire stir fry, see the pot of oil boiling, and then change to a small fire simmering for about 30 minutes, then under the soaked spices continue to stir fry for more than 30 minutes, until the pot of beans have a crispy feel! The soaked red pepper is added to continue to stir fry for 5-10 minutes, the old material is considered to be fried.

3, fried good old material, it is best to rest for two days before use, so that the effect will be better. When you make the bottom of the pot, take it out and add the soup to make the soup pot.

Risotto Soup:

A pot of good risotto is the qualified fresh soup that needs to be added constantly in the process of risotto making, and a pot of risotto soup made with water can never be compared with the risotto soup made with fresh soup.