Pi County Douban
Pixian watercress is brewed with broad beans, peppers and salt. It is a local specialty of Pixian County in Chengdu. Its color is bright and moist. Spicy; Pixian watercress is the most important seasoning in red soup hot pot, which can increase flavor and fragrance when used in soup brine. Make the soup warm, spicy, thick, red and bright.
Fermented soybean
Douchi, brewed from soybeans, salt and spices, has mellow smell, yellow and black color, smooth oil, soft and loose seeds and fresh and sweet taste. Chongqing Yongchuan Douchi is the best. Douchi used in soup brine can increase the salty taste, and the taste is fresh and mellow.
Red pepper
Dried Chili peppers are pungent and warm, and can dispel cold and strengthen stomach. Their colors are bright red and spicy. There are many kinds of dried peppers, including big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao, millet peppers and so on. Adding dried chili into pot soup (pot bottom) can remove fishy smell, relieve boredom, inhibit peculiar smell, and increase spicy taste and color.
Sichuan pepper
Zanthoxylum bungeanum, pungent, warm and hemp, can warm the middle and dispel cold, and has the function of dehumidification and pain relief. Shaanxi Zanthoxylum bungeanum is a variety of Zanthoxylum bungeanum; Sichuan Mao Wen Pepper. Qingxi pepper is even better. Zanthoxylum bungeanum is an important seasoning for hot pot. When used in soup brine, it can inhibit the fishy smell, eliminate the difference and enhance the freshness.
old ginger
Ginger tastes pungent and wet, contains volatile oil gingerol, and has a special spicy taste. Ginger is used in red soup and clear soup brine, which can effectively remove fishy smell and inhibit odor, and can enhance fragrance and taste.
garlic
Garlic is spicy and contains volatile oil and second-rate compounds. Garlic is mainly used for flavoring, enhancing fragrance, inhibiting fishy smell and removing peculiar smell.
Glutinous rice wine
Fermented wine is made of glutinous rice with soft particles and mellow wine juice. Sweet and delicious, thick but not miscellaneous, thick but not sticky. Adding fermented grains to the prepared hot pot soup (base material) can increase freshness, inhibit fishy smell and remove peculiar smell, so that the soup will have a sweet taste.
salt
The scientific name of salt is sodium chloride, which is a small crystalline particle. It tastes salty and can detoxify, cool blood, moisten dryness and stop oxygen. Salt plays a role in determining taste, seasoning, refreshing, relieving boredom and removing fishy smell in hot pot.
crystal sugar
Rock sugar makes the replica sucrose, sweet and flat, and easy to crystallize. Invigorate qi, moisten dryness and clear heat. When boiling hot pot soup brine, add rock sugar grams to make the soup mellow and sweet, which can relieve the spicy stimulation.
Cooking wine
Cooking wine is made of glutinous rice as the main raw material, which has a soft taste and a special aroma. The main function of cooking wine in hot pot soup brine is to enhance fragrance. Improve color, remove fishy smell and peculiar smell,
monosodium glutamate
Monosodium glutamate is made from soybeans. Wheat. Extracted from kelp and other substances containing protein, it tastes delicious, and it can add fresh fragrance when put in hot pot. Flavor enhancement.
chicken essence
Chicken essence is a powerful fresh-keeping product that has been widely used in recent years. It is refined from eggs and sodium bran. The umami flavor of chicken essence comes from amino acids decomposed by protein. The role of chicken essence is to enhance the umami flavor and taste.
pepper
Pepper. The pungent temperate zone has a strong aromatic smell, which has the effects of warming the middle warmer, dispelling cold, invigorating the stomach and smoothing qi. Used to clear soup hot pot to remove fishy smell and inhibit odor. Enhance fragrance and taste.
Hot pot bottom material formula and frying method thereof
Frying recipe
Composition:
3 kg of butter, 2 kg of salad oil, Pixian watercress 1 kg, 50 g of liquor, 20 g of fermented grains, pickled sea pepper 1.5 kg, ginger 1.2 kg, garlic 1.2 kg and pepper/kloc.
Flavor formula:
5g of Atractylodes rhizome, 5g of Amomum tsaoko, 3g-5g of Kaempferia Kaempferia, 3g-5g of clove, 5g of Amomum villosum, 5g of fragrant fruit, 5g of cumin, 5g of cinnamon, 5g of licorice root, 5g of twig, 5g of weed removal, 5g of Laokou, 5g of Gan Song, 5g of dried tangerine peel, 5g of Zizania latifolia, 5g of citronella and 5g of dried tangerine peel.
Before frying, cut the spices into 2-inch knots and soak them in warm water for about 20 minutes until the peppers are soaked. Prepare 2 woks, and put 9 samples (watercress, onion, ginger, 25g fermented glutinous rice wine, garlic, broken rice, water celery and lobster sauce rock sugar) 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 dripping oil to prevent the watercress from coking. Until the oil is completely soaked. Then put the watercress on the fire and cook it on medium heat for about 10 minutes. Douban will fry peppers when it is quick-drying and moist. When the oil boils, stir fry with low heat. /kloc-After 0/5 minutes, add about 25 grams of white wine and continue to stir-fry until the moisture of each raw material is dry, then add spices and stir-fry until the raw materials are dry for 9 minutes and stir-fry for 5-5 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. What is this? Milky color, positive taste and strong consistency. One old hen, one old duck, one pig bone, 15 kg, and 4 kg of crucian carp (crucian carp soup must be wrapped in gauze).
Hanging soup technology
1, soak the raw materials thoroughly with water 2, soak the raw materials with cold water 1 hour, so that the nutritional components in each raw material are in doubt and the soup is delicious. 3. Add ginger and onion cooking wine and pepper granules when hanging soup. 4. Mix water at one time. If the water is boiling, only add boiling water to the soup pot. It is forbidden to add cold water to the soup pot. 5, foam frequently to ensure that the soup is milky white. When the fire is boiling, stew the soup from the fire into thick soup, which is white soup, and stew the soup from the small fire into clear soup. Be sure to pay attention
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.
Raw materials of the pot: 50g of ginger, 50g of garlic, 50g of salt 15g, 50g of monosodium glutamate, 50g of chicken essence, 5g of pepper, 75g of yellow rice wine, 0/5g of sugar/kloc-0, 0g of fermented grains 10g, 40g of dried pepper, 25g of pepper, 5kg of old oil and 3kg of fresh soup. 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 15g, jujube 10g, medlar 5g, garlic 10g, ginger slices (peeled) 5g, chicken oil 50g, tomato 4g, delicacies 20g and clear soup 4kg. Lard 100g, mountain delicacies (sheep blood bacteria, cattle bacteria. 20 grams of Angelica sinensis and 20 grams of Codonopsis pilosula are chopped into granules and put into the bottom of the white soup pot, which is particularly effective.
Old oil recovery
After eating, guests are not allowed to put garbage such as saucers and cigarette butts at the bottom of the pot to ensure the hygiene of the soup. It is strictly forbidden to eat anything containing any pigment or essence. 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, just wash it once or twice.
Solutions for mixed soup:
Reason:
1, too much water in oil, 2, improper ratio of soup to oil. 3, guests eat mixed soup improperly.
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, the hemp flavor is not enough: add the fried pepper and stir with old oil. 2, the hemp taste is too heavy: add sugar and mash and add appropriate amount of old oil to stir. 3, the spicy taste is not enough: add the fried purple pepper and old oil and stir. Pay attention to stir-frying pickled peppers (salad oil 10 kg, pickled peppers 5 kg, fennel appropriate amount, stir-frying ginger until it is half dry, and then stir-frying with white wine). 4 Too spicy: take out some old oil from the pot, add some clear soup, and then add some mash and sugar. 5. The salty taste is not enough. Dissolve the salt in the broth and add it to the bottom pot. 6, the salty taste is too heavy: add a piece of lotus root and a potato, or add a proper amount of clear soup to solve it. Lotus root slices and potatoes can reduce salt. 7. 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.
Hot pot taboo:
Some people say that you can eat hot pot as long as you have a lot of soup, and everything you eat can be scalded "it takes a big fire to be scalded" and so on. It's actually wrong. It is still taboo to keep the hot pot characteristics all the time.
1, avoid using deteriorated raw materials. 2. Avoid using vegetable raw materials with excessive chlorophyll. 3. Avoid using raw materials containing too much alkali when making. 4. Avoid using raw materials with too many meridians and too thick fibrous tissue. 5. Avoid adding soy sauce to the soup brine. 6 avoid mixing soup. 7. Avoid excessive firepower adjustment. 8. Avoid putting raw materials in the soup pot.
Function and dosage of chafing dish bottom material.
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 Xiangzi, but 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".