Delicious spicy incense pot, the ingredients must be the freshest local ingredients, usually pay attention to the collocation of coriander. Spicy incense pot is a very inclusive Sichuan dish. Basically, all the ingredients can be mixed at will. If you want to eat more and taste more, you should prepare more ingredients, basically all the ingredients are available. You can make incense pots at home or eat out. Common ingredients generally have these categories:
First, meatballs can generally be used for hot pot. Usually: beef balls, fish balls, pork balls, shrimp balls, cuttlefish balls, mushroom balls, etc.
2. Vegetables Chinese cabbage, spinach, lettuce, Shanghai green, onion, coriander, kelp, lotus root, potato, celery, lettuce, purple cabbage, Flammulina velutipes, radish, corn, cauliflower, tomato, green onion, green pepper, tomato, okra, etc.
Three, meat and sausage chicken legs, chicken feet, beef, mutton, chicken wings, ham sausage, lunch meat, shrimp, bacon, squid, flower armor, fish, crab, shrimp, parsley, quail eggs, etc.
Four, bean products yuba, tofu, tofu skin, dried tofu, tofu foam, tofu skewers, bean sprouts, etc.
Production process of spicy balsamic pot: 1, production of sesame oil of spicy balsamic pot.
Sesame oil used in spicy incense pot needs to be mixed with five kinds of oils, such as chicken oil and butter, added with spices such as ground blue and refined for 2 hours. The bottom material of the incense pot must use Juancheng bean paste and fried oil in Pixian County, Sichuan Province, so as to ensure the purest Sichuan flavor.
2. Pretreatment of raw materials
Simply deal with the ingredients you need to eat. First, clean the vegetables and cut them into strips, blocks, segments or sheets. All kinds of meat slices, diced, seafood slices, diced; Kamikiri Festival yuba bubble, other bean products cut into pieces. Then boil water, blanch these processed ingredients and take them out for later use.
Step 3 stir-fry
After the pot is hot, add sesame oil, Sichuan Hanyuan pepper and other spices to stir-fry until fragrant, and then add the previously fried base material. Add the processed ingredients in turn and stir fry together. Be careful not to stir-fry too much fire and spices, otherwise it will be very bitter until the seasoning and ingredients are completely blended. Such a spicy incense pot with all colors and flavors is completed.
Share a spicy incense pot (mixed spices, a spice formula of the chef, remember to collect): Amomum villosum 40g, fennel 40g, cardamom 20g, vanilla seed 20g, nutmeg 20g, Amomum tsaoko 15g, Kaempferia Kaempferia 60g, Amomum villosum 60g, cinnamon 45g, fragrant leaves 60g, dried tangerine peel 60g and star anise 60g.
To sum up, spicy incense pot is a dish that can represent Sichuan cuisine, and there are no fixed ingredients. The ingredients will change with the changes of cities, diners and seasons, but they are inseparable from the basic taste, spicy and delicious, spicy but not dry. Sichuan cuisine has been so popular in recent years that even foreigners can't stand the temptation of this kind of food.