(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, each with its own characteristics. Here are three well-known and recognized formulas and modulation methods for you to choose from.
Formula 1:
Clear soup1500g, butter 250g. Douban 150g, Douchi 100g, rock sugar 15g, Chili Festival 50g, Jiang Mo 50g, Zanthoxylum bungeanum 10g, refined salt 15g, cooking wine 30g, and mash juice 100g.
Equation 2:
Beef soup1500g, butter 200g, watercress125g, lobster sauce 45g, crystal sugar 25g, dried pepper 25g, Jiang Mo 50g, refined salt10g, cooking wine 25g, and fermented grains juice150g.
Formula 3:
2000g of chicken soup, 250g of butter, 200g of bean paste, 50g of lobster sauce, 50g of crystal sugar, 20g of ginger100g, 20g of garlic, 20g of dried red pepper, 20g of pepper, 0g of refined salt10g of cooking wine100g of mash.
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.
To prepare red soup, we should pay attention to the following two points: First, the floating foam on the noodle soup is mixed with oil and 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 soup 1500g, butter 250g, watercress 125g, sugar 30g, ginger 50g, pepper 10g, salt 15g and 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, namely clear soup brine, is also widely used, such as Yuanyang hot pot, clear soup hot pot and nourishing hot pot. It is also the basic soup of Chongqing hot pot. Its characteristics are: rich flavor and delicious soup. Playing in the room? Hui Yuhuang? Spectrum? What's the matter with you? Do you think stealing rubber is a good idea?
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, pork bone1000g, ribs1000g, ginger 50g and cooking wine 50g.
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, pepper 4g, lean pork 20g and monosodium glutamate 4g.
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 minced meat into the soup and stir it 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 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.