Making Chongqing Hotpot Soup Pot

The beauty and attraction of Chongqing hot pot lies in its flavor, and its flavor comes from the modulation of the original soup of hot pot, which determines the flavor of hot pot and is also the most critical part of making hot pot. The quality of the original soup is related to the success or failure of hot pot. There are many kinds of hot pot in Chongqing, and the original soup is different, but the most basic ones are red soup and clear soup. As long as we master the formula and preparation method of these two kinds of original soups and handle the matters needing attention, we can make excellent original soups.

To prepare the original soup, we must first find out what kind of seasoning is needed for the original soup of Chongqing hot pot. The condiments used must be authentic and of high quality. Unqualified condiments cannot be used to prepare the original soup. The condiments used in Chongqing hot pot mainly include: douban (topped with Pixian douban), douchi, fermented glutinous rice juice, pepper, ginger, garlic, Justin douban, dried pepper, refined salt, fermented glutinous rice, cooking wine, sesame oil, pepper, rock sugar and spiced spices.

Many condiments have different functions. Douban makes the original soup marinade turn red and bright, producing a mellow, spicy and salty taste and increasing the fragrance of marinade; Douchi increases the salty flavor of the original soup; The fermented glutinous rice juice is fresh and fishy, which makes the original soup sweet; Zanthoxylum bungeanum is seasoned to enhance fragrance, inhibit fishy smell, remove meat and smell; Ginger is seasoned and deodorized; Garlic is seasoned to enhance fragrance, inhibit fishy smell, deodorize and sterilize; Justin watercress turns the original soup red, improves the taste and makes the taste sticky; Dried Chili peppers increase the spicy taste and flavor of the original soup; Refined salt can determine the taste, enhance the umami flavor, enhance the fragrance and inhibit the odor; Monosodium glutamate enhances umami and flavor; Cooking wine increases the aftertaste of the original soup and makes the taste mellow and rich; Seasoning with sesame oil can increase fragrance and reduce fire; Pepper adds flavor and inhibits odor; Dried rock sugar increases sweetness; Five spices to remove fishy smell, odor and color.

Condiments used in Chongqing hot pot soup can be divided into fat-soluble and water-soluble in nature. Mastering this property is a necessary condition for preparing the original soup.

Fat-soluble condiments include watercress, garlic and ginger. To use these seasonings, you should first fry them with oil, the amount of oil should exceed the seasoning, the firepower should not be too great, and the frying time should be longer, so that the flavor of the seasoning can be fully leached.

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

In addition, some volatile spices, such as pepper, pepper, cooking wine and so on. , should not be heated for too long or too short. If it takes 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 seasonings of Chongqing hot pot must be treated 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 loose to improve the seasoning effect; The length of 1 ~ 2 cm is better. It should be noted that ginger and garlic should not be chopped, because it is easy to muddy the soup and pot.

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

Here are some basic methods of original soup.

(1) Red soup is a typical Chongqing hotpot soup.

This soup has a wide range of uses, and it is used in most varieties of hot pot in Chongqing. Its characteristics are: rich taste, thick juice, spicy and palatable, fresh and sweet. There are many recipes and making methods of red soup, and these kinds have their own characteristics.

Here are three well-known and recognized formulas and modulation methods for you to choose from.

Formula 1:

Clear soup 1500g butter 250g.

Douban 150g douchi 100g

Rock sugar 15g Chili Festival 50g

Jiang Mo 50g Zanthoxylum bungeanum10g.

Salt 15g cooking wine 30g

Old jujube juice 100g

Equation 2:

Beef soup 1500g butter 200g.

Douban 125g Douchi 45g

25 grams of rock sugar, 25 grams of dried pepper.

Jiang Mo 50g refined salt 10g.

25g cooking wine, fermented liquor 150g.

Formula 3:

2000 grams of chicken soup and 250 grams of butter.

200 grams of bean paste and 50 grams of lobster sauce.

50g of rock sugar, ginger100g.

200 grams of garlic and 25 grams of dried red pepper.

25g Zanthoxylum bungeanum, refined salt10g.

Cooking wine 100g mash 100g.

Vegetable oil 100g sesame oil 200g.

Although the above three formulas use different seasonings, they are basically authentic Chongqing hot pot red soup.

The specific modulation method of red soup is:

First, put the wok on a big fire and add oil (butter or vegetable oil, etc.). ) and heat it, then add watercress and ginger slices (shredded ginger slices) and stir-fry fermented soybean to make it fragrant red, then add soup, boil it, and then cook it with cooking wine, fermented wine juice, pepper, pepper, salt and rock sugar. Until the soup is thick and fragrant.

When preparing red soup, we should also pay attention to the following two points: First, the soup surface is mixed with oil, and it must be skimmed. The method is: dip the spoon back gently, let the floating foam stick to the spoon back, and then take it out to avoid skimming off the oil. Second, the road smells. If the salty taste is not enough, add salt appropriately; If the spicy taste is not strong, add some watercress, pepper and pepper; If it is 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 eating goods, 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 soup1500g butter 250g

Douban 125g sugar 30g

50g of ginger and 0g of pepper10g.

Salt 15g yellow rice wine 50g

This recipe is practical and simple, with a slight fragrance, but the basic fragrance is still very 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 and so on. This soup is also the basic soup of Chongqing hot pot. Its characteristics are: rich flavor, clear soup color, suitable for refreshing, not dry or greasy, but the production process is more complicated.

The formula and modulation method are introduced as follows:

Boiling method of "clear soup hotpot"

Cooking clear soup in hot pot is divided into two steps: hanging soup and sweeping soup.

(1) Diaotang

Raw materials (such as eating 2500g meat and 2500g vegetarian food):

Chicken1000g

Pig bone1000g

Pork ribs1000g

50 grams of ginger

50g cooking wine

1. Rinse the original soup with clear water, then put it in boiling water to "drain" and then wash it with clear water.

2, raw materials into the pot, add 5000 grams of water, first boil with fire, remove the floating foam, and hang out the umami flavor with a small fire.

(2) Sweep soup

Raw materials:

Chicken breast150g

Salt10g

4 grams of pepper

200 grams of lean pork

Monosodium glutamate 4 g

Production: 1, scoop out 500 grams of fresh soup in advance and let it cool. Then beat the chicken breast and lean pork into velvet, and dissolve the velvet with 250 grams of fresh soup respectively.

2. Boil the fresh soup on the fire and add salt and pepper. First, pour the minced meat into the soup and stir it evenly with a spoon. When minced meat floats on the noodle soup, move the pan to low heat and keep it slightly boiling. After five minutes, fish out the minced meat with a colander, then boil the soup, add the minced chicken into the soup and stir it evenly with a spoon. After the minced meat floats on the noodle soup, move the pan to low heat and keep it. When serving, put the chicken down and put monosodium glutamate.

Pay attention to the following points when cooking clear soup:

1, the raw materials selected for hanging soup must be fresh and tasteless, otherwise it will make the soup taste neither fresh nor mellow.

2. In order to make the soup fragrant and thick, add enough water at a time when hanging the soup, and never add cold water in the middle, otherwise it will weaken the taste.

Never wash the soup with fire for a long time, it will make the soup milky white and unclear.

The velvet of soup must be dissolved in cold soup, so as not to weaken the flavor of soup.

5. When sweeping the soup, always remove the oil beads and floating foam on the noodle soup.

The above methods are suitable for professional hot pot restaurants, which are difficult for ordinary families to do. Home cooking can adopt the following simple formula and preparation method: take 5 crucian carp, remove scales, gills and laparotomy, wash them, put them in a pot, pour 2,500 grams of clear water, add ginger, cook them slowly with mouth fire, and take them out when the soup is delicious. In addition, use 1000 grams of hen, ribs and bonzi bones, and add water to the pot to boil soup. Then mix the fish soup and chicken soup, and add seasonings such as salt and pepper. If you don't specialize in cooking soup, you can use broth and bone soup, but the taste is slightly worse.

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

(3), "rinse hairy belly" marinade cooking method

The marinade in hot pot can be divided into three main steps: hanging soup, smelling incense and cooking.

(1) Diaotang

Raw materials (such as eating 2500g meat and 2500g vegetarian food):

Bovine bone1000g

500 grams of beef ribs.

Production: firstly, wash the beef bones and beef with clear water, and then put them into a boiling water pot to "drain" (after finishing and cleaning the raw materials, put them into boiling water for a certain period of time to remove fishy smell, smell and taste, and then take them out. ) Then wash it with clear water, put it into the pot, add about 3500g of water, boil it with strong 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 cow bone, you can use pig bone instead; If there is no beef, you can use pork or chicken instead.

(2) Sour taste and boiling taste

Raw materials (such as eating 2500g meat and 2500g vegetarian food):

Pixian watercress 200g

Zanthoxylum bungeanum 15g

Salt 25 grams

50 grams of dried chillies

Justin watercress 100g

Crystal sugar 15g

Douchi 25g

75 grams of ginger

250g monosodium glutamate

Butter150g

Early 100g

75g garlic

Fresh soup 3000 grams

Lard150g

Making:

1. Prepare the smeared auxiliary materials, wash them after washing, and change knives for cutting edge treatment.

2. Put an iron pot on the fire. When the vegetable oil is heated to 40% oil temperature (about 100 ~ 120℃), stir-fry the dried peppers in the oil pan until the color is brownish red, and pick them up (if the whole peppers are picked up, chop them into "nail" pieces with a knife). Add butter and lard to the pot, and when the oil temperature is 50% (120- 150℃), add Pixian watercress and Justin watercress and stir-fry until the fragrance is overflowing, the oil is cherry red, and the ginger and garlic smell fragrant.

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