Ingredients: (according to your own hobbies, you can increase or decrease the types and dosage of raw materials)

Meat dishes:

50 grams of rabbit waist and 50 grams of hairy belly.

50 grams of eel and 50 grams of pig throat.

50 grams of luncheon meat and 30 grams of duck intestines.

Vegetarian dishes:

80 grams of lotus root slices and 80 grams of lettuce.

50 grams of white gourd and 50 grams of fragrant bacteria.

50g of dried bean curd and 80g of cabbage.

50g of cauliflower and 80g of green vegetable head.

Seasoning:

250g butter and100g vegetable oil.

Pixian Douban 150g Yongchuan Douchi 50g

Rock sugar 10g pepper 5g

2 grams of pepper, 30 grams of dried pepper.

20g of mash juice and 20g of Shaoxing wine.

Ginger rice 10g refined salt 10g

Amomum tsaoko 10g cinnamon 10g

Weeding 10g tremella 10g

Chili noodles 250g fresh soup 1500g

Production procedure:

1, making brine. Put the wok on the fire, cook the vegetable oil until it is half cooked, stir-fry the Pixian watercress office (first fine), quickly add the ginger rice and pepper, and immediately add the fresh soup. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.

2. serve as the main ingredient. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Wear the vegetables into a string of about 30 to 40 grams with washed bamboo sticks.

3. Thermal system. Put the brine pan on the fire to keep it boiling. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat of different dishes.

4. eat. Put the cooked vegetables in one dish, add Chili noodles and fried salt, and dip them in Chili and salt according to your own taste. Whether you dip it or not depends more or less on you.

Frequently asked questions and solutions:

The scalded finished product is not ripe. The main ingredients for mala Tang should be easy to cook. Can't use chicken wings, chicken feet, duck feet, beef and other raw materials that are not easy to cook. The cooking time of eel, hairtail and other dishes is also longer. Don't shake too much and too fast when cooking these ingredients. If you master the cooking time, there will be no problem of being unfamiliar.

Among all the dishes in Sichuan cuisine, Sichuan spicy hotpot is the most widely used spice at present. Followed by Sichuan pot-stewed vegetables, its seasoning can be used with spicy hot pot seasoning, but there are some differences in variety and dosage. As far as I know, in the early years, some hot pot restaurants liked to use poppy shells in spicy hot pot, thinking that the taste would be particularly fragrant after adding them, so they were widely used in spicy hot pot in old Sichuan. As we all know, opium is extracted from poppy. The disaster and pain brought by opium to the Chinese nation in the old society are still fresh in our memory, and adding poppy shells to hot pot is also prohibited by the state. In view of this, later hot pot practitioners have switched to other spices to replace the aroma, pain relief and diarrhea of poppy shells. Based on the author's experience, this paper briefly introduces various seasonings of Sichuan-style hot pot for readers' reference only. 1? Ganzi is a fluffy, dark brown root spice, which is often used in spicy hot pot soup or stew. Chengdu people call it vanilla, and Chongqing people call it fragrant fermented grains. Actually, it should be called Ganzi, also called Ganzi Xiang. Sweet candies have a pungent smell, similar to the strong turpentine smell. They have the functions of regulating qi, relieving pain, relieving depression and strengthening the spleen. They are blindly used as traditional Chinese medicine to treat chest and abdomen pain, stomach pain, vomiting, loss of appetite and indigestion. When this spice is added to spicy hot pot soup or brine, it has a strong fragrance. However, we should pay attention to the amount, and the dosage should not exceed 5 grams at a time, otherwise the aroma will be "greasy". 2? Clove, also known as clove and clove, is the bud of clove. It is often used as a dry product in cooking. It has a strong fragrance and tingling. It tastes pungent and warm, and has the functions of warming the stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within1~ 2g, and never use too much. 3? Illicium verum should be called Illicium verum, also known as anise, Illicium verum and Pearl in August. It is a familiar spice. It is characterized by fragrant smell and slightly sweet taste. Its pungent and warm nature has the functions of warming the middle warmer to stimulate appetite, dispel cold and treat hernia. Whether it is hot pot, braise in soy sauce or brine, it can be used for cooking. Because its fragrance is that some people like it and others are annoyed, it is more flexible to use, and 5 ~ 10 g is appropriate. 4? Fennel is also called fennel, shredded vegetables, fragrant flowers and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used for cooking, making fennel beans, fennel stuffing jiaozi and so on. Its ripe fruit, like millet or cumin, has a special aroma. As a spice, it is widely used in braised pork, brine and spicy hot pot. In hot pot, the dosage can be appropriately increased, such as 10 ~ 20g or more. In medicine, pungent and warm, it has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold. 5? Tsaoko is a kind of ginger plant, and its fruit tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen and resolving phlegm, warming middle warmer and dispelling cold, and resisting malaria. It can be broken or used for cooking. As a spice, it tastes particularly good when burned or pickled with beef. Spicy hot pot and brine should not use Amomum tsao-ko, and it is more appropriate to put 3 ~ 5 pieces. 6? Amomum villosum, also known as Amomum villosum and Amomum villosum, is a mature fruit of Amomum villosum. Astringent taste, fragrant smell, mild medicinal properties and pungent taste. Has the effects of promoting qi circulation, invigorating stomach and promoting digestion. The medicine can be used for abdominal distension and pain, anorexia, nausea and vomiting, enteritis, dysentery and fetal movement. It should not be used too much in hot pot and braised dishes, and should be below 3 grams. 7? Some places in Sannai, also known as Jiang Sha and Shanla, are roots. Both grocery stores and Chinese medicine shops sell dried tablets, which are very fragrant. The medicine has mild nature and pungent taste, and can warm the middle warmer, remove dampness, promote qi circulation and relieve pain. It is mainly used for treating acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatoid arthritis, traumatic injury, etc. Cooking is mostly used for burning, marinating and spicy hot pot, and the dosage is mostly between 5 ~ 10g. Guangdong people use galangal to make salt? Chicken. In recent years, Sichuan Jianghu dishes are mainly "three-milk dishes", that is to say, the main ingredients are cooked with a large number of three-milk, dried red peppers and dried peppers. This dish is highly praised for its unique flavor, but it has not been reported so far. 8? Cao Ling is a spice widely used in hot pot in recent years. Because everything sold in the market is dry, it is difficult to identify. After consulting in many ways, the author took the dried product to Associate Professor Xu Jiangpu of our school for verification: it should be called Lingxiang, also known as Linglingxiang, belonging to the genus Lysimachia of Primulaceae. It is a perennial herb with strong fragrance and sweetness. Used for spicy hot pot, the general dosage is not more than 5g. There is another kind of Cao Ling on the market, named Basil, which can replace the above, but it belongs to Labiatae, also called Linglingxiang, also known as nine-story pagoda, vanilla, vanilla, duck head, sparrow head grass and so on. , sexual taste Xin Wen. Medically speaking, Xin Wen has the effect of treating wind-cold, cold and headache. 9? Like Cao Ling, weeding is also a common seasoning for spicy hot pot in recent years. A few days ago, I asked Professor Xiong Sizhi to help me find the relevant information, and soon got the result: weeding, also known as fragrant hoe, fragrant hoe, fragrant sheep and Senecio scandens, also belongs to Primulaceae, and is sweet in nature. Can be used for treating common cold, cough, rheumatism and irregular menstruation. Don't use too much in spicy hot pot, just 3 ~ 5 grams, or in salt water.

Some people say that "Cao Ling enhances fragrance, weeds and preserves" in spicy hot pot and brine. In fact, many spicy spices have different degrees of antibacterial and antiseptic effects. 10? Cardamom is also called round cardamom, which is written as "hundred mouths" and "mouth people" in the market or drugstore. The taste is astringent, because its medicinal properties are pungent and warm, so it has the functions of promoting qi and regulating qi, warming stomach and promoting digestion, eliminating dampness and stopping vomiting, and relieving alcoholism. Add 3 ~ 5g to the spicy hot pot. Because the fragrance is good, the dosage is small. 1 1? Nutmeg is alias Yuguo. It has been widely used in hot pot in recent years, but its taste is also unpleasant. Its medicinal properties are pungent and warm, and it has the functions of warming spleen and stomach, astringing intestines and lowering qi. You can't use more than one, just two or three. 12? Cinnamon bark is also called cinnamon. Sweet and hot in nature, it has the effects of nourishing yang, warming spleen and stomach, dispelling cold and dredging blood vessels. Indications: kidney-yang deficiency, chills and pains, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy and the aftertaste is slightly sweet. Widely used in spicy hot pot and braised dishes, the appropriate dosage is 5 ~ 10g. In fact, there are many spices used in Sichuan-style hot pot, such as fragrant leaves, which are the leaves of Tenjikukatsura. Whether it is spicy hot pot or white soup hot pot, you can use 1 ~ 3 leaves to enhance the fragrance. Another example is piperaceae plant Piper longum. In addition to enhancing the flavor, experienced hotpot chefs also learn from the experience of medicinal diet and add long pepper to enhance the spicy taste of mala Tang. There are many others, such as Chuanxiong, Angelica, Angelica dahurica, Pericarpium Citri Tangerinae and Pogostemon, so I won't list them here. If plant spices are used well in cooking, dishes will be popular, but if they are not used well, they will lose their appetite and may also lead to negative effects. The author summarizes his experience in using spices for many years, and probably has the following experiences: 1? Be diligent in observation, often go to the market to learn about new spices, and be sure to pay attention to the spicy spices used in innovative dishes in the catering market. 2? You should learn to distinguish spices by looking, smelling and tasting, especially those you are not familiar with. It is also clear that the quality of the same spice varies greatly, so we must choose high-quality products when using it. 3? As mentioned above, spices have both positive and negative effects, and the saying that "three drugs are toxic" seems to have some truth. Here we go back to the sentence eight years ago: you can't put more spices because it's medicine. We must use spices flexibly. If you add spices to a stir-fried dish, which makes people feel fragrant and delicious, but you can't tell what spices are in the dish, then I think this is the best application of spices. 4? In practice, our chefs and medicated dieters have also created many dishes with a single spice, but the amount of spices is too large, such as clove duck, Sannai rabbit and Amomum elbow. The spices used in this kind of dishes are far more than those used in hot pot, but there is no strange taste or medicinal taste, which may be because the changes produced by a single material are different from those produced by many materials in use. 5? Cooking is an interdisciplinary industry. For chefs in the 2 1 century, they need to know more about related disciplines. For example, most of the spices involved in this article are traditional Chinese medicines, which have a pungent taste. From the perspective of traditional Chinese medicine, pungent and warm drugs are generally suitable for those with yang deficiency, chills, spleen and stomach weakness and heavy dampness. Why Sichuan spicy hot pot likes to use spices such as pepper and pepper has something to do with the sultry summer and cold and humid winter in Sichuan Basin. However, spicy hot pot is not suitable for people with yin deficiency and heavy heat. For example, people with qi deficiency, what if they use spices that promote qi and regulate qi? Too much medicine will consume gas and make you weaker. So add cinnamon, ginger and other aphrodisiac and qi-invigorating spices? Medicine is more reasonable. Health care groups in China have had the view of "homology of medicine and food" and "homology of medicine and food" since ancient times, but they have paid different attention to this view in modern times. Therefore, people in the catering industry should learn more about Chinese medicine and traditional Chinese medicine.

Hot pot bottom material formula and frying method thereof

First, the small pot frying formula

Composition:

Butter 3 kg salad oil 2 kg Pixian watercress 1 kg liquor 50 g fermented grains 20 g Ziba sea pepper 1.5 kg ginger 1 two garlic 1.5 two peppers 1.5 two douchi1.

Flavor formula:

White buckle 5g Amomum tsaoko 5g Kaempferia Kaempferia 3-5g Clove 3g-5g Amomum villosum 5g Fructus Foeniculi 5g Cinnamomum cassia 5g Glycyrrhiza 5g Branches 5g Cutting grass 5g Laokou 5g Gan Song 5g Pericarpium Citri Tangerinae 5g Pork 5-8g Illicium verum 5g Fragrant Leaves 5g Fennel 8g Vanilla 5g.

Before frying, cut the spices into 2-inch knots and soak them in warm water for about 20 minutes until the peppers bubble.

Prepare 2 woks, and put 9 samples (watercress, onion, ginger, fermented grains, garlic 25g, broken rice, water celery, and fermented soybean) into one wok and mix well.

In another pot, add 3kg butter to boil, then add salad oil and heat to 70-80%. Spoon the oil onto the evenly stirred watercress, and stir while pouring the oil to prevent the watercress from coking. Then put the watercress on the fire and cook it on medium heat for about 10 minutes. When the watercress is quick-drying and moist, stir-fry over high fire, and cook over low fire when the oil boils. Add the soaked spices until the moisture of each raw material is basically dry, and continue to stir-fry until the raw materials are soaked for 9 minutes, and stir-fry for 5- 10 minutes.

Diaotang

As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick", so we must pay attention to the collocation of raw materials to ensure the delicious soup.

It is characterized by milky white, positive taste and thick consistency.

An old hen, an old duck, a pig bone 1.5 kg crucian carp 4 kg.

(Carassius auratus soup must be wrapped in gauze)

Hanging soup technology

1 Soak the raw materials in cold water 1 hour, so that the nutritional components in the raw materials are in doubt and the soup is delicious. 3 Add ginger and onion cooking wine and pepper granules when hanging soup. 4 Fill it with water at one time. If the water is boiling, just add boiling water and rush into the soup pot. It is forbidden to add cold water to the soup pot. 5 often make bubbles.

across the way

It is generally recommended to use a 4:6 pot, that is, 4 minutes of clear soup and 6 minutes of oil.

Ingredients: ginger 50g garlic 50g salt 15g monosodium glutamate 50g chicken essence 50g pepper 5g rice wine 75g sugar 15g mash 10g dry pepper 40g pepper 25g old oil 5kg fresh soup 3kg.

Remember: adjust the taste first, then put the color masterbatch. Zanthoxylum bungeanum and dried capsicum are put with old oil and color masterbatch before they are put.

Broth pot bottom

Formula: chicken essence 30g monosodium glutamate 20g salt 10g pepper 10g jujube 10g medlar 5g garlic 10g ginger slices (peeled) 5g chicken oil 50g tomato 4g delicacies 20g broth 4kg lard 10g.

Mountain delicacies (Haemophilus ovis, Bovine Bacillus, Pleurotus ostreatus, etc. )

Chop 20 grams of Angelica sinensis and 20 grams of Codonopsis pilosula into granules and put them in the bottom of the white soup pot.

Old oil recovery

After the guests have finished eating, it is forbidden to put any garbage such as saucers and cigarette butts at the bottom of the pot to ensure the hygiene of the soup. It is forbidden to eat anything containing pigments and flavors. Make sure the bottom of the pot is clean. Pour the oil into a clean bucket.

After an hour of natural precipitation, gently remove the oil from your face and put it on the stove to boil.

Washing oil

When the oil turns black due to long-term use or improper treatment, add water with the ratio of 1:2, and boil for about 10 minute for precipitation 1 hour, then gently take out the oil on your face and boil it. If the color is still black, continue to wash it once or twice.

Solutions for mixed soup:

1 Reason: 1 Oil contains too much water; 2 improper ratio of soup to oil; 3 improper consumption by guests causes mixed soup.

Solution: Knock out most of the oil in the pot and replace it with old and new oil in the kitchen.

Hot pot seasoning and soup requirements:

1 Not spicy enough: stir-fry Chili in old oil. 2 Too spicy: Add sugar and mash, and stir with old oil. 3 Not spicy enough: Add fried Zanba pepper and old oil. Pay attention to stir-frying pepper (salad oil 10 kg, pepper 5 kg, fennel soaked in proper amount,

Too spicy: take some old oil out of the pot, add some clear soup and then add appropriate amount of mash and sugar.

5 salt is not enough. Dissolve the salt in the broth and add it to the bottom pot.

Too salty: add a slice of lotus root and a slice of potato, or add a proper amount of clear soup to solve it. Lotus root and potato have the function of reducing salt. )

In order to ensure the reckless behavior of the guests, pouring a lot of dishes into the pot will affect the quality of the bottom of the pot. Please keep the bottom of the pot 8 minutes full.

Spiced Chili sauce is bright red in color, delicate in texture, salty and sweet, fresh and spicy, and has a strong mixed flavor of spiced sauce. The operation points are as follows:

(1) Raw material ratio: red pepper 10kg, salt 1.5kg, sweet noodle sauce 3.0kg, sugar 50.g, star anise 6g, fennel 6g, pepper 6g, cinnamon 4g, dried tangerine peel 3g, acetic acid 1g, saccharin/.

(2) Processing equipment: wet and dry pulverizer, large porcelain jar and plastic mixing basin.

(3) Processing: the red pepper 10kg is washed and dried with clear water, and then is ground into a jar together with 25g spiced and 0/.4kg salt. Dissolve 50g of white sugar, 1 g of saccharin and 1 g of acetic acid in 30g of cold boiled water, mix with sweet noodle sauce, pour into a pepper jar, stir and mix evenly, cover the jar with the remaining salt, and seal the jar for fermentation. The temperature is about 25℃, and the fermentation is usually 10 day.

Chili red oil

Refine aniseed water first: pepper, star anise, red pepper (preferably produced in Sichuan), kaempferia kaempferia, cinnamon, geranium, clove (because the taste is too strong), ginger, garlic, tsaoko, licorice, water, etc. Concentrate for a while.

Then: heat the pan, add salad oil (the oil temperature should not be too high), add pepper, a large amount of red pepper powder (the best produced in Sichuan), fennel, star anise, cinnamon, fragrant leaves, Wang Shouyi thirteen spices, white sesame seeds and tsaoko, refine at low temperature until the oil turns red, and then add a proper amount of concentrated aniseed water for a period of time.

How to make spicy oil

Mix "Chaotianjiao" and "Erjingtiao" Chili noodles at a ratio of 3:2, and add a little salt and a spoonful of sesame seeds.

Wash and dry 3 or 5 walnuts, knock out cracks with a small hammer, and put them into Chili noodles with dozens of new peppers.

Cook 750g rapeseed oil (non-refined oil) (250g pepper noodles can be prepared), turn off the fire, air-dry for 3 or 4 minutes, then pour into the pepper noodles, and stir the pepper noodles with a spoon while pouring the oil to make them uniform.

With the chili oil extracted in this way, you can already be the chef of cold dishes in Sichuan cuisine restaurant! ! !

Specialty: The key is Sichuan red pepper, chopped into pieces 1 cm long (standby), and then Sichuan specialty pepper (especially hemp), stir-fried with proper amount of salt, monosodium glutamate, oyster sauce, edible oil, etc. , and then cooked with broth. That's enough.