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The raw materials of Sichuan spicy hotpot are: 25g, soup stock 500g, rice wine 20g, sugar 25g, monosodium glutamate 5g, soy sauce 100g, pepper 25g, 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.
Production process: 1. Heat butter in a wok, add 15g pepper, 25g dried pepper, ginger and garlic, stir-fry until fragrant, then add seasoning of Sichuan spicy hotpot, and add rice wine to stir-fry slightly.
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, so you can season it yourself.
The practice of 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. Clove, also known as clove and clove, is the bud of clove. It is often used as a dry product in cooking. It has a strong fragrance and tingling. It tastes pungent and warm, and has the functions of warming the stomach, stopping hiccups, expelling wind and relieving pain. Illicium verum should be called Illicium verum, also called fennel, Illicium verum and Pearl in August. It is a familiar spice. Fennel is also called fennel, shredded Chinese cabbage, 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. 5 Amomum Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao. Its fruit tastes 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 a mature fruit of Amomum villosum, with astringent taste, fragrant smell, warm 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. Like Cao Ling, weeding is also a common spice in spicy hot pot in recent years. 10 cardamom, also known as round cardamom, is written as 10 1 cardamom 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. 12 cinnamon 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.
Family hot pot practice
Step 1: Boil soup.
Two kilograms of pig bones, washed and mashed; An old duck, washed and gutted. Add cold water to the pot until it is submerged (add enough cold water to everything, not in the middle).
(1) Used as red soup: add appropriate amount of onion, ginger (beaten pine), garlic and simmer for 2-3 hours, then oil out to taste, and the soup is clear in color and filtered. Put the bottom material of Sichuan hot pot (Chongqing hot pot) into the hot pot, add the cooked soup, add salt and chicken essence, cook until the bottom material melts, and then rinse the vegetables.
(2) Clear soup: add a proper amount of onion, ginger and garlic, cook and stew until the soup is milky white, mellow and fresh, drain the residue, and add salt chicken essence to make a white soup.
Step 2 prepare food:
Wash vegetables, remove roots and peel; Meat should be cut into large slices; Thick slices of luncheon meat, ham sausage, etc. ; Cut the potatoes into thick slices and plate them separately.
Three. A dish used for seasoning
Generally, it is sesame oil, garlic paste, Kawasaki, soy sauce, vinegar, etc. They are prepared according to their own tastes.
After the soup is boiled, people can sit around and eat it. Usually eat meat first.
Raw materials: The protagonist's raw materials are dried Chili (50g), Pixian bean paste (300g), butter (300g) and vegetable oil (500g). If you want to be authentic, you should also add other seasonings, such as star anise, fennel, vanilla, fragrant leaves, clove, tsaoko, kaempferia kaempferia, cinnamon, Lithospermum and fermented glutinous rice juice. Of course, conventional seasonings such as garlic, onion, ginger and rock sugar are essential.
Practice: fry the bottom of the pot first. Boil dried chilies in boiling water for 2 minutes, then take them out and chop them up for later use. Heat vegetable oil in a hot pot, then add butter, add ginger, onion and onion after the butter melts, stir-fry Pixian bean paste and pepper, turn to low heat, and after the bean paste in the pot overflows and the pepper turns slightly white, put all other seasonings (except fermented glutinous rice juice and rock sugar) into the pot, continue to simmer on low heat until the color of the seasoning in the pot becomes dark, and finally add fermented glutinous rice juice, rock sugar and small heat. After the raw materials in the pot are cooled, they become the bottom of the red soup hot pot. Because the production is complicated, you can make several portions of pot bottom material at a time and put them in the refrigerator for later use.
Then prepare the soup. Boil the broth first, which can be pig bone soup, beef bone soup or chicken soup. It would be better if pig bones, cow bones and chicken can be put together at the same time. Add ginger, onion and cooking wine when cooking soup. Wait until the soup turns milky white.
When eating hot pot, put the bottom material into the pot, then pour in the broth, and then sprinkle with dried Chili and pepper fried with vegetable oil. The whole bottom material of the hot pot is finished, so you can rinse it.
[optimal flushing]:
There are so many things suitable for Sichuan-style hot pot, you can rinse almost everything you can think of. However, there are beef omasum and duck intestines with Sichuan characteristics, and others, such as fish fillets, meat slices, tenderloin slices, mutton, chicken slices, bacon, Flammulina velutipes, fat sausages, chicken feet, duck goose's feet, meatballs, tendons, various vegetables and bean products, can be put in for rinsing.
Stir-frying of hot pot bottom material (based on 5 parts of pot bottom material)?
Ingredients: vegetable oil 2500g butter 1500g Pixian watercress 1500g dried pepper 250g ginger 100g garlic 200g onion 300g rock sugar 150g fermented grains juice 500g star anise 100g cinnamon 50g fennel 50g tsaoko 20g.
Method:
1? Refine vegetable oil first; Cut the butter into small pieces; Pixian watercress is finely cut; Boil dried chilies in a boiling water pot for about 2 minutes, then take them out and chop them to get Ciba chilies. Ginger is broken; Garlic peeled into petals; Green onions; The rock sugar is broken; Star anise, rhizoma Dioscoreae Septemlobae and cinnamon are broken into small pieces; The grass fruit is broken.
2? Put the wok on medium fire, stir-fry the wok, add vegetable oil to heat it, add butter to boil, add ginger, garlic cloves and onion to stir-fry until fragrant, then add Pixian watercress and Ciba pepper, and stir-fry slowly for about 1 ~ 1. 5 hours, until the watercress is dried by water, the aroma is overflowing, the pepper is slightly white, and the onion knot in the pot is not used.
3? Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, tsaoko, Lithospermum, cinnamon, vanilla, clove, etc. Continue to stir fry on low heat for about 15 ~ 20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and cook slowly on low heat until the water in mash juice completely evaporates. At this time, remove the pot end from the fire and cover the pot.
Second, the preparation of hot pot soup
Ingredients: pork bonzi bone 1500 g beef bonzi bone 1500 g chicken claw bone 500 g ginger 50 g onion 150 g cooking wine 100 g chicken essence 150 g monosodium glutamate 75 g fried hot pot bottom material? All of them? 750 grams of dried peppers and 75 grams of vegetable oil.
Method:
1? Cleaning pig bonzi bone and cattle bonzi bone, and crushing; Wash the chicken claw bones; Ginger is broken; The onion is knotted.
2? First, blanch pig bones, ox bones and chicken feet bones in a boiling water pot, then take them out and put them in a clear water pot, add ginger, onion and cooking wine, then cook them with low fire until the soup is milky white, and remove the residue to get fresh soup.
3? Divide the chafing dish bottom material into 5 parts, put them into 5 chafing dishes respectively, and then add fresh soup into the pots respectively. Mix about 2500 grams of soup into each hot pot? Then, add chicken essence and monosodium glutamate, put dried Chili and Zanthoxylum bungeanum into a wok, add vegetable oil and stir-fry until fragrant, and then sprinkle them into five hot pots respectively? Sprinkle 150g dried pepper and 25g pepper on each hot pot? At this time, the hot pot can be served, and after boiling for a few minutes, you can start to rinse all kinds of raw materials.
Third, some related problems in operation
1? In the process of frying the bottom material of hot pot, we must use a small fire, which can not only avoid the raw materials from being fried, but also allow the fragrance and pigment inside the raw materials to fully ooze.
2? In the frying process, use a spoon or spatula to turn it constantly, so that the raw materials are heated evenly and avoid sticking to the pot.
3? Pixian watercress added to the bottom material of hot pot is mainly used for flavor enhancement, and Ciba pepper is mainly used for color enhancement. But both of them should be fried slowly to make their flavor and pigment fully dissolve in the oil.
4? Adding rock sugar to the bottom material of hot pot can play the role of "brightening" the soup. The purpose of adding mash juice is to make the spicy taste in watercress and pepper and the fragrance in spices fully seep out and dissolve into oil. In addition, adding mash juice can also play a role in reconciling various flavors and removing the bitterness of some spices.
5? Adding spices to the bottom of hot pot is undoubtedly to enhance fragrance? Is Lithospermum added to increase the red color? However, the amount of spices should not be too large, otherwise it will produce bitterness. At the same time, the types of spices added should not be too many, mainly common spices such as star anise, kaempferia kaempferia, cinnamon and fennel, with a small amount of other spices added as auxiliary. Note that in general, the spices added in the chafing dish bottom material are less than those added in the brine preparation.
6? When preparing hot pot soup, if the taste is not too spicy, then the dried peppers inside don't need to be fried directly, but cooked in a boiling pot first? To reduce its spicy taste? Then take it out and sprinkle it in the hot pot.
7? There are some differences between large batch frying and small batch frying of hot pot bottom materials. When frying in small batches, it is generally necessary to grind spices into powder to reduce their dosage and shorten the frying time of spices appropriately.
8? After the bottom material of hot pot is fried, there is a layer of oil floating on the surface. We can use part of this layer of oil as the old oil for the next frying as the "mother oil", because this will make the fragrance of the chafing dish base more rich and mellow.
I looked it up online.