Formula 2: beef soup 1500g, butter 200g, watercress 125g, lobster sauce 45g, rock sugar 25g, dried pepper 25g, Jiang Mo 50g, refined salt 10g, cooking wine 25g and fermented glutinous rice juice 150g.
Formula 3: 2000g of chicken soup, 250g of butter, 200g of bean paste, 50g of lobster sauce, 50g of crystal sugar, 200g of ginger100g, 200g of garlic, 25g of dried pepper, 25g of pepper, refined salt10g, and cooking wine100g.
(1) Diaotang
Raw materials (such as eating 2500g meat and 2500g vegetarian food):
Chicken1000g, pork bone1000g, ribs1000g, ginger 50g and cooking wine 50g.
1. Rinse the soup with clean water, then put it in boiling water to drain the water, and then rinse it with clean 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
Ingredients: chicken breast150g, salt10g, pepper 4g, clean pork 20g and monosodium glutamate 4g.
Production: 1, scoop out 500 grams of fresh soup in advance and let it cool. Then, the chicken breast and pork lean meat were mashed into paste, and the paste was dissolved with 250 grams of fresh soup respectively.
2. Put the fresh soup on the fire to boil, add salt and pepper, first pour the meat floss into the soup and stir it evenly with a spoon. When the floss floats on the noodle soup,
Move the pan to low heat, keep it slightly boiling, and remove the minced meat with a colander after five minutes.
Boil the soup again, put the chicken into the soup and stir it evenly with a spoon. After the chicken paste floats on the noodle soup, move the pot to low heat and keep it slightly boiling. Then squeeze the chicken paste into a ball and cook it in soup. When serving, remove the minced chicken and season with monosodium glutamate.
First, put the wok on a big fire and add oil (butter or vegetable oil, etc.). ) and heat, then add watercress and ginger slices (mashed with ginger) and fermented beans.
Stir-fry red, then make soup, cook, cook wine, fermented juice, pepper, pepper, salt, rock sugar and so on.
When the soup is thick, fragrant, spicy and sweet, it can be used for hot pot.
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.
The second is to taste the taste halfway. 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. With the auxiliary seasoning,
Make the taste of hot pot more in line with the requirements of eating goods and highlight the flavor of authentic Chongqing hot pot. Pork soup 1500g, butter 250g, watercress 125g, sugar 30g, ginger 50g, pepper 10g, salt 15g and yellow rice wine 50g.