Walking in the streets of Chengdu, you can see all kinds of incense shops, short square tables with red paint, small stools, a pot of steaming red soup and handfuls of bamboo sticks, which constitute a unique scene in Chengdu. Chengdu people's innovative ability and intelligence in diet are really amazing!

When hot pot was introduced from Chongqing to Chengdu and swept through Rongcheng overnight, no one could have imagined that the way of eating this mala Tang changed. When meat and vegetarian dishes are placed on bamboo sticks, they wear a string of incense that has been heated for more than ten years and has not cooled down. How that string of incense flowed into Chengdu is not recorded now. I only remember that in the fourth grade of primary school, a long street on Jianshe Road near my home was almost crowded with a string of incense stalls. It seems that everyone is counting on this string of incense to make money for dinner.

Kelp, potato, sliced meat, cauliflower, lettuce, beef omasum, sausage, squid, wax gourd, diced pork, tribute, Chinese cabbage, konjac, yellow flower, lotus root, water spinach, ribs, etc. Regardless of vegetarian food, a bunch of ten cents, friends and relatives around the small table in twos and threes, each holding a large number of their favorite kebabs, cooking in the pot to eat, during the cooking time, it is ok. As a result, the shirtless Chengdu man's face flushed after drinking became a scene in Chengdu. In fact, the popularity of string strings is inseparable from Chengdu's culture and actual productivity. The pot consciousness that likes to toss around makes Chengdu people who are careful and sullen find a feeling when eating skewers: just grab a handful of dishes and leave. In fact, it is difficult to find a dime in China; You can also play various scenes and shout "mixed tea!" Shout "soup!" One minute he shouted "Bubble", and the next minute he shouted "Boss, bring five bottles of beer!" ..... A meal of ten or twenty dollars is like running a skinny coolie with a broken leg and dead breath, which makes you taste the taste of God in a string of incense.

You can also shout gruffly, "Boss, count the signs!" In fact, after signing a few hands, the coolie's hands are counting claws, which is only twenty or thirty dollars. This is what we want! No wonder that string of incense lasts forever.

There are many kinds of skewers, from seafood, fish, shrimp, crab and shellfish in the sea to poultry, pork, beef, mutton, duck and goose, as well as many kinds of healthy vegetables, such as Chinese cabbage, pea tips and spinach. Bashu people like to eat Chili, and the hotter the string, the better. It is not only spicy, but also very spicy. Sichuan is really an outstanding place ~

Guys, don't try!

"Chuanchuanxiang", also called "Mala Tang", is actually another form of hot pot, so people often call it a small hot pot. Chuanchuanxiang first appeared in Chengdu in the mid-1980s. At that time, Chongqing hot pot had just entered Chengdu catering market, and some unemployed people in cities and towns set up stalls near some bustling places such as shopping malls, theaters and video halls to make a living.

raw material

Sichuan spicy hot pot base 25g, soup stock 500g, rice wine 20g, sugar 20g, monosodium glutamate 5g, soy sauce100g, pepper 20g, dried pepper 50g, and a little sesame oil. A little tangerine peel, star anise, cinnamon, tsaoko, clove, ginger, 6 cloves of garlic and 250g of butter.

manufacturing process

1. Heat butter in a wok, add 15g Zanthoxylum bungeanum, 25g dried capsicum, ginger and garlic, add seasoning of Sichuan spicy hot pot, and stir-fry slightly with rice wine.

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.

In fact, there are many ways to do it, but they are all different from the bottom of the pot, and they are different from their own way of seasoning spicy hot pot:

According to the proportion of 5 kg bone soup:

1, Sichuan Juancheng Pixian watercress 300g (this is the main raw material), butter 200g, rapeseed oil 100g.

2. Dry red pepper 150g (cut into small pieces of about 2cm); 50g pepper

3. 3 tablespoons of sugar; Dried ginger (sliced) 1 50g, garlic cloves1cloves; 250g onion (two and a half inches long); A bag of 150g octagonal (kaempferia galanga, etc.) sold in the grocery store. ); 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

Cooking temperature is very important:

1. Add vegetable oil to the hot pot, and add 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 it turns dark red or black, it will explode). Immediately stir-fry ginger, onion, garlic and aniseed, and then stir-fry Pixian watercress.

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

According to this ratio, you can fry more seasoning, and you can add ingredients to the soup every time the taste is insufficient (if you like spicy food, you can also add some unpolished dried pepper segments and new pepper particles directly to the spicy food).

Precautions:

1, only use a small fire when frying sugar. Sugar must be fried until it melts and soaked in the oil surface (it will be golden brown, so it can't be used again after frying, and the soup will be bitter). Only in this way can the soup be red and bright, and there is no sweetness in the soup.

2. It's best to use "Yucheng brand" Pixian watercress, many other products are unqualified or have a bad taste.

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

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 strong fragrance, tingling and tingling in the tongue. 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.

Good luck in your study, hehe. . . . . .