Chongqing New Hotpot Spices (I)

The so-called Chongqing New Hotpot is relative to Chongqing Old Hotpot.

Chongqing hotpot rose in the mid-1991s and reached its peak around 2111. More typically, the halls of Linjiangmen Old Hotpot and Qiaotou Hotpot are: brick-based stoves, briquette stoves (later changed to kerosene stoves and liquefied gas stoves), large magnetic bowls, long wooden benches, dishes (beef omasum, duck intestines, etc.) are weighed rather than sold by the weight, there is no air conditioning in the hall, and only a few electric fans are installed at most. More primitive, the shopkeeper gives them to each diners. Shops with good business don't sell small tables. If two or three people come to eat, the boss will tell you in advance, "You have to set them up!" " If there are two or three other people to eat, everyone must eat a pot at the same table, regardless of whether you know each other or not. "Gourmet dogs" (greedy people who don't pay attention to it) said in unison: "Get it, get it ..."

The base material of the old hotpot is mainly butter, vegetable oil, pepper, prickly ash, ginger, garlic, watercress, etc. No spices are put, and it is up to the cook to know the cooking time to determine whether the base material is fried or not. The recipe of Chongqing hot pot disclosed on the website is very detailed, so I won't go into details. ) After the bottom material is fried, it begins to be put into the pot. First, put pepper, pepper, chicken essence, monosodium glutamate, ginger seeds, garlic cloves, fermented grains, cooking wine, rock sugar, refined salt, etc. into the pot, and then scoop oil and water (white soup) into the pot at a ratio of 6: 4, and then go out to the table for the guests to enjoy.

This kind of old chafing dish is simple in materials and refined in frying, which reflects the "original taste" of raw materials and pursues the "true taste", massiness and long aftertaste of chafing dish. However, its fatal disadvantage is that it is too greasy and lacks fragrance, and its flavor and freshness are all achieved by recycled old oil. Recently, the problem of old oil in Chongqing chafing dish has been criticized by diners outside Chongqing, and it has also become the "soft rib" of other schools of chafing dishes.

with the civilization and progress of society, and the change of people's consumption concept, especially the emphasis on their own health, the requirements for food are getting higher and higher.

the reform of Chongqing hot pot is imperative.

The new Chongqing hot pot has thus entered the market.

first, discard old oil: promote and popularize disposable pot bottom.

Second, research on spices (spices for short) should be carried out, which can be used as the bottom material of hot pot and mixing pot, so as to achieve the purpose of adding fragrance, enhancing fragrance and seasoning.

Spices are made from seeds, fruits, flower buds, skins, leaves, stems, root blocks, etc. of plants or substances obtained from them. They have pungent fragrance, which can stimulate appetite and help digestion and absorption while giving hot pot flavor. Spices have the functions of color, fragrance and odor suppression. Many spices also have antibacterial, antiseptic, anti-oxidation and special physiological and pharmacological effects. However, the most direct and fundamental purpose of spice used in hot pot is to use its fragrance.

most spices, such as clove, fennel, star anise, patchouli, cinnamon, etc., not only have the meaning of fragrance, but also have the function of Chinese medicine. According to the historical situation of China, the Ministry of Health published the Notice on Further Standardizing the Management of Food Raw Materials for Health Products on March 5, 2112, which specified the homologous items of medicine and food, the items that can be used as health products and the prohibited items of health food, and listed 87 items that are both food and medicine, and a considerable part of them are spices that can be used to make hot pot.

spices are both food and medicine. Folk slang says, "it's a drug with three poisons." Therefore, when spices are used in hot pot, we must pay attention to the compatibility and processing of each other. If they are used well, they will produce the ideal effect of addition or multiplication, while if they are not used well, they will conflict and subtract from each other. If prohibited articles are used, it may also cause discomfort to some people, which may seriously cause eating accidents.

Why do the new Chongqing hot pot use spices when frying?

First of all, it is necessary to suppress odor, add fragrance and enhance fragrance. When frying chafing dish, especially Chongqing chafing dish, "butter" is absolutely indispensable. When butter is cooked and mixed with other raw materials, it will produce a strong fragrance. However, butter itself has a fishy smell, and ginger, garlic and other materials can't completely suppress the fishy smell, and some materials in the spices we developed for the base material have a strong deodorization and filth removal effect. Pressing off the fishy smell of butter and mixing it with the cooked flavor of butter will produce a wonderful compound aroma, which will play a role in inhibiting odor, eliminating evil spirits, presenting fragrance and enhancing fragrance.

Secondly, it is the need of antisepsis, sterilization and fragrance preservation. During the process of storage and standby, the residual moisture on the surface and in the chafing dish bottom comes into contact with the air, which will lead to the phenomena of oxidation, fragrance loss, rancidity and mildew of the chafing dish bottom gradually over time, especially in summer, which will seriously affect the quality of chafing dish bottom and even make it unusable. The spices we developed for chafing dish bottom have a strong sterilization and anti-corrosion effect, which provides a guarantee for maintaining the quality and fragrance of chafing dish bottom and prolonging the shelf life.

Third, the need for a healthy diet. Some diners have allergic reactions to spicy food; Some acute diners eat uncooked dishes; There are also some diners who are in poor health, such as spleen and stomach deficiency, kidney yang decline, intestinal cold and diarrhea, colds and so on. According to the principle of homology of medicine and food, we carefully mix the spice formula and use it in the bottom material of hot pot, so as to achieve the functions of removing cold, warming middle warmer, eliminating dampness and stopping diarrhea.

well, it's about the making of chafing dish bottom material and the application of spices. Chinese food pays attention to "all kinds of dishes", while hot pot pays attention to "all kinds of dishes blindly". As long as you fry the bottom materials well, all kinds of meat, vegetables, bean products, etc., like the "ugly at the end of life" in Beijing opera, jump into the pot one after another, and the play will soon be sung well.

Wait a minute, the food is cooked, but the soup is slowly boiled and the fragrance is slowly coming out, but the guest can't wait and has an opinion.

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