The characteristics of Chongqing hot pot bottom material are: spicy, multi-flavored, paying attention to seasoning, being good at changing, paying attention to using soup, advocating nature, meticulous knife work, flexible change, wide selection of materials, unique style, integrated diet and arbitrary. Pixian watercress is brewed with broad beans, peppers and salt, and it is a local specialty of Pixian County in Chengdu. Its color is bright, moist and spicy. Pixian watercress is the most important seasoning in red soup hot pot. When used in soup brine, it can increase the umami flavor and fragrance, and make the soup warm, spicy, thick and bright.
Poems describing Chongqing hot pot are:
First song
Streets and alleys, opening stores; A square table with a hole in the middle; There is a stove in the hole, and there is a pot on the stove; Boil soup in the pot and diners move chopsticks; Or hot meat slices, or hot vegetable leaves; A well-fed man smells good all his life.
The second song
Braised pork ribs in red oil, clear soup accessories.
Vegetarians remember bamboo shoots best, and meat dishes are greedy for old muscles.
Facing the entrance of Xin Xiang Fang, the tongue is full of the smell of invading the heart.
Who poured ice water into the intestines? I suddenly heard fairy music in my ear.
The third song
Qin Ma Su Jie Liu Yishou, pot-bellied eel crispy goose intestines,
Lights are brightly lit under the roof all night, and the old stoves along the street are spicy and fragrant.
Heaven and earth gather in a red oil pan, and the lips of a glass of wine are short and long.
It is advisable to throw hard work like rain, and the heroic spirit is like a mountain to cook cold.
The fourth song
Scattered in the mountain city at night, the famous hot pot is fragrant.
The waiter added a fairy wine and my sister made a spicy soup.
Jialing River is full of belly and thousands of bamboos are crying.
If you want to water all the blocks, the fog will make you drunk.
Chongqing hot pot is not only a kind of food, but also a cooking method and a part of food culture. It has the following characteristics.
First, scalding: There are many fuels in Chongqing hot pot, such as charcoal, kerosene, natural gas, liquefied gas and power supply. , is widely used. The heat is large and stable, and the heat conduction methods are different, but all of them can keep the marinade in the hot pot boiling. Consumers eat while scalding, and the scalded food raw materials leave the soup for a short time, and then are put into the flavor plate at one time, which fully ensures the heat of the raw materials and organically combines with the seasonings in the flavor plate, so that the food raw materials are both scalded and hot. So the chef and taster summed up an experience: "One spicy and three fresh".
Second, freshness: Chongqing hot pot is very particular about the preparation of soup brine, and the soup used is made of fresh and fragrant raw materials and seasonings. Whether it is red soup or white soup, the raw materials used are very fresh, such as chicken, fish, bonzi bone and so on. , which contains a variety of glutamic acid and nucleotides. These substances interact with each other in the marinade to produce a very attractive umami flavor, which is further enhanced by the above seasonings such as mash juice, pepper, watercress, cooking wine, etc. On the other hand, the scalded raw materials in the hot pot are fresh and odorless, and they are cooked and eaten now. For example, prawns and sea crabs in the seafood hot pot are all fresh things that were airlifted from the coast that day. Crucian carp used in hot pot of crucian carp is slaughtered and cooked, that is, scalded and ready to eat. Live eel is slaughtered and scalded in the pot with blood juice, which makes the flavor of raw materials stronger and more prominent. This means that the gravy is fresh, the hot pot is hot, and it is really fresh and delicious.
Third, the taste is suitable for everyone: the original marinade of Sichuan hot pot is mainly hemp, and only some seasonings such as douban, ginger, garlic and pepper are added, which is very irritating to people. Later, it was developed to use beef bones, live chickens, crucian carp, ducks and snakes to hang soup, which not only increased the umami flavor, but also reduced the irritation. Some hot pot varieties, from various soups to various seasonings, can reach more than 30 kinds, which can be described as five flavors. In recent years, with the change of raw materials, various flavors of hot pot have been produced, such as the beer flavor of beer duck hot pot, the sauerkraut flavor of pickled fish hot pot, and the seafood flavor emitted by seafood hot pot, all of which are based on their original flavors. In addition, there are many kinds of sauces attached to Chongqing hot pot, such as sesame oil, oyster sauce, cooked vegetable oil and soup, which meet the needs of people with different tastes. Therefore, it is a new feature of Chongqing hot pot to give priority to hemp, supplemented by other flavors, which makes it widely adaptable.