Common spices of chuanchuanxiang

1, Ganzi is a fluffy and dark brown root spice, which is often used in spicy hot pot soup or braised vegetables. Chengdu people call it vanilla, Chongqing people call it Xiang, but it should be called Ganzi, also called Ganzi Xiang.

2. Cloves, also known as cloves and cloves, are the buds of cloves. They are often used as dry products in cooking, with rich fragrance and tingling feeling. Its taste is pungent and warm, and it has the functions of warming stomach, stopping hiccups, expelling wind and relieving pain.

3, star anise should be called star anise, also known as anise, star anise, August pearl, is a familiar spice.

4. Fennel is also called fennel, shredded vegetables, fragrant incense 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.

Amomum tsaoko is the fruit of a ginger plant, and its taste is very 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.

6. Amomum villosum, also known as Amomum villosum and Amomum villosum, is the mature fruit of Amomum villosum. Astringent taste, fragrant smell, mild medicinal properties and pungent taste. Some places in Sannai, also known as Jiang Sha and Shanla, are roots. Cao Ling is a spice widely used in hot pot in recent years.

7. Like Cao Ling, weeding is also a common seasoning for spicy hot pot in recent years.

8. Cardamom, also known as round cardamom, is written as Bai 1 1 nutmeg alias Yuguo in the market or drugstore. 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.

9. 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 practice of stringing incense

Exercise 1

Food preparation

25g chafing dish base, 500g broth, 20g rice wine, 25g sugar, 5g monosodium glutamate, soy sauce 100g, 25g pepper, 50g dried pepper and a little sesame oil. 5 slices of dried tangerine peel, star anise, cinnamon, tsaoko, clove, ginger, 6 cloves of garlic and 250g of butter.

Production steps

1. Heat butter in a wok, add 15g Zanthoxylum bungeanum, 25g dried capsicum, ginger and garlic, stir-fry until fragrant, then add hot pot seasoning and rice wine to stir-fry slightly.

2. Put the remaining materials and broth into a wok to boil, and then cook your favorite food and eat it with hot pot dishes.

Exercise 2

Food preparation

300g watercress (this is the main raw material), 200g butter, 0/00g rapeseed oil/kloc, 0/50g dried red pepper/kloc (cut into small pieces of about 2cm); 50 grams of pepper, 3 tablespoons of sugar; Dried ginger (sliced) 1 50g, garlic cloves1cloves; 250g onion (two and a half inches long); A bag of spices (fennel, star anise, kaempferia, etc. ) 150g； Appropriate amount of salt (see the salinity of the watercress you bought, because the watercress produced by some manufacturers is too salty); A tablespoon of chicken essence

Production steps

1. Put the vegetable oil in the hot pot, and then put the butter when the vegetable oil is cooked. After the butter melts (turn off the fire), remove the dried pepper and pepper from the oil for later use;

2. Stir-fry the sugar in the oil pan over low heat. When the sugar melts and bubbles (note that the melted sugar begins to float on the oil, and the sugar bubbles are golden yellow. If they turn dark red or black, they will be fried). Immediately stir-fry ginger, onion, garlic and aniseed, and then stir-fry Pixian watercress.

3. Open a big fire, pour in bone soup, add salt (based on the salinity of the soup, which is slightly heavier than the usual cooking taste) and chicken essence. After the soup is boiled, add the oiled dried pepper and pepper and simmer for 10 minute, then you can eat the food according to your own preferences.

According to this ratio, you can stir-fry more base materials, and you can add ingredients to the soup every time the taste is not enough (you can also add some dried Chili segments and unpolished new Chili granules directly if you like spicy food).

Matters needing attention

1, only use a small fire when frying sugar. The sugar must be fried until it melts and soaked in the oil surface (the bubble is golden yellow, so it can't be used again if fried, so the soup is bitter), so that the soup will be red and bright, and there is no sweetness in the soup;

2, watercress is best to be genuine, and many other products are unqualified or have a bad taste;

3. It is best to use rapeseed oil (that is, non-refined oil such as salad oil), and the color and smell of the base material are better than refined oil.

Exercise 3

1, soup: 2 Jin of pig bones, washed and mashed; An old duck, washed and gutted. Add cold water to the pot until it is submerged (add enough cold water to everything, not in the middle).

2, prepare vegetables: wash vegetables, remove roots and peel; Meat should be cut into large slices; Thick slices of luncheon meat, ham sausage, etc. ; Cut the potatoes into thick slices and plate them separately.

3, seasoning dishes: generally prepare sesame oil, garlic paste, Kawasaki, soy sauce, vinegar and so on. According to their own tastes.

Matters needing attention

1, cold pot string evolved from hot pot, but the eating method is quite different. The hot pot must be operated by itself, and the cold pot skewers are boiled by professional masters and put in bowls for customers to use, so that the taste and quality of the cold pot skewers are better guaranteed.

2, eat cold pot skewers must be accompanied by a cup of tea, so as to stimulate appetite and digestion, relieve greasy, change taste, reduce spicy feeling. This tea is green tea.

Exercise 4

Food preparation

20 Jin of butter; 5 Jin of oil; 4 kg of Pixian sauce; (Chaotian pepper) 2.5 kg of pepper; 2 kg of pepper; Rock sugar 2 Liang; Ginger 1 kg; Onion 0.5 kg; Star anise 0. 1 kg; 0.5 Liang of licorice; Kaempferia kaempferia 0.5 Liang; Cinnamon 1 2; Fragrant leaves 1 two; 20 grams of glutinous rice; White buckle 0.8 Liang; 0.5 Liang of fragrant fruit; 0.5 Liang of ginger; Lithospermum 0.7 Liang; Lilac 0.3 Liang; Gardenia 0.5 Liang; Amomum tsaoko 0.6 Liang; 2 bottles of error; Douchi 1 bag100g; Pepper is 0.5 Liang.

Production steps

65438+ onion and ginger are cut into sections for later use; Soak Lithospermum thoroughly and cut into small pieces for later use; All kinds of spices are soaked in clear water for use; When the two oils are evenly mixed and burned to 80% heat, the end is separated from the fire mouth and cooled to 40% heat for later use; Chop the lobster sauce, and mix the bean paste, Chili sauce and lobster sauce into hot sauce for later use.

2. When heated to 40% heat, put the soaked Lithospermum into a clean pot. When the Arnebia euchroma is cooked, take it out and fry it. When it is dry, add rock sugar and cook until it is brown. Add hot sauce and heat for about 1.5 ~ 2 hours. Add spices and continue heating for 0.5 hour. Add pepper powder and heat for 15 minutes. After the spicy taste comes out, add miso and push evenly, and the water will leave the fire as soon as possible.

(1) Raw materials: According to the raw material standards for wearing bamboo sticks, there are also those who cannot wear bamboo sticks, such as vermicelli, vermicelli, kelp silk, etc.

(2) Production method: pot mixing: spicy soup = white soup+base+red oil+pepper oil+seasoning = 3: 2: 2: 1.

(3) Baixian soup is generally stewed with yam with less bones and more glutinous rice, and fresh soup with white color and full flavor generally does not need spices; Bottom material: mainly highlights the spicy taste, and the umami taste is light.

(4) Seasoning: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, shrimp skin/shrimp skin; According to different tastes, the spicy taste can be adjusted appropriately. If the taste cannot be achieved by adding only the base material, you can add some Chili oil and pepper oil.

Matters needing attention

Because some tastes of mala Tang are light, we can't eat spicy soup, so the operator added salty white soup. White soup = fresh soup+seasoning. Fresh soup is the same as spicy soup. Seasoning: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, tomatoes, parsley segments, a little sesame seeds, chicken oil and shrimp skin. A bowl of hot spicy dip; Spicy soup: clean the bones, heat them in a soup tube, and add a medicine bag made of glutinous rice and yam powder. When the soup is white, add seasoning and stew until it is thick, add salt, cooking wine, chicken powder and special base material (you can add clinker in the base material to the soup for stewing, and only add raw materials such as bean paste to make red oil and Chili oil when stewing the base material; When the pepper oil is mixed and stewed until the flavor is rich, adjust the fire to keep the soup slightly open. Hot raw materials: vermicelli, vermicelli, rice noodles, kelp, Chinese cabbage, mung bean sprouts, cabbage rolls, shredded chicken, shredded pork, bean curd, etc. When dining, guests should first choose the ingredients, put them in a bowl after ironing, pour spicy soup, sprinkle crispy peanuts, shredded mustard or diced, shredded onion and shredded coriander, and pour sesame oil.

Exercise 5

Food preparation

Cooked vegetable oil 5000g lard 1000g douban 1250g white wine 50g douchi 20 purple pepper 2000g pepper 200g ginger 100g garlic 150g onion 150g rock sugar 100g fermented grains/kloc-0. Fennel 100g Tsaoko 50g fragrant leaves 30g vanilla 15g clove 5g Senecio scandens 50g citronella.

Production steps

1, Illicium verum is broken into small particles, Sannai is sliced, Cinnamomum cassia is cut into small particles, Amomum tsaoko is broken into small pieces, fragrant leaves are cut thin, and citronella is cut into small pieces. Soak all spices and peppers in water respectively. Until the spices and peppers are fully soaked, filtered and drained.

2. Prepare two woks, one of which is put into (douban, onion, ginger, fermented grains, garlic 25g, fermented soybean and rock sugar) and mix well. In another pot, heat the cooked vegetable oil and lard to 70-80% oil temperature, then slowly pour it on the mixed mixture while stirring until the oil is completely poured out.

3. Then put the pot on the stove and stir fry slowly with low fire. When cooking, stir the bottom of the pot constantly to avoid sticking to the pot. When it dries for six minutes, spices will become popular. Continue to stir-fry the swollen pepper for about 20 minutes and stir-fry for 5- 10 minutes. When the aroma of the raw materials in the pot overflows, take out the pot and get the hot sauce.