As a Chongqing native, what I want to vomit most is of course this:
I'm not a professional hotpot chef, but I'm barely an expert. I experienced life when I was fourteen or fifteen. Working in a hot pot restaurant in summer vacation, cutting vegetables and seasoning (adjusting the bottom of the pot). When I was abroad, I was always greedy, making my own butter and sea pepper. But it's the first time I've seen such a hanging Chongqing butter hotpot.
The following spit is one by one according to the steps:
1. Ciba pepper is too low for the machine to print. This program is too high to buy a sand bowl? One of the biggest problems of mechanical beating is that the fiber is completely broken, lacking viscosity and moisture, and may dry quickly when frying. Because Chongqing hot pot cooking is more authentic, it takes a few hours to simmer.
Look, his sea pepper is slag.
Our Ciba sea pepper in Yunguichuan is like this.
2. if you make it yourself, the seasoning is basically these, and this is no problem.
3. results. . . Now take out a hammer and break the spices. What a tough guy. But generally speaking, hot pot restaurants use machines to beat spices ... I think this hammer is actually quite suitable for smashing sea peppers. So he should use the cooking machine above to make seasoning. It's normal to smash garbage with a hammer ... I just don't understand.
4. There is nothing wrong with the materials! But generally do not add green pepper, green pepper fried up bitter. Moreover, his green peppers are fresh and inappropriate in appearance. Fresh green peppers have no taste at all.
If there is nothing wrong with my eyes, he should use the fresh green pepper on the left, which is unprocessed and has no mouth. If you look closely, it looks like a mountain pepper. These two things look similar, but they are not clear in the video. Fresh green peppers will not smell fragrant if fried in oil. The middle is made of dried green pepper, which has a wide range of uses. There is also the shape of green pepper on the right, which is very fragrant, semi-dry and semi-wet, suitable for cooking, oil spraying, cold dishes and so on. Anyway, it shows a problem that this person is very ignorant of the attributes of ingredients and very indifferent to the choice of ingredients.
5. Hahahahahahahahaha, I don't quite understand why there is a basin of cold oil. Is this important? Can't hot pot cold oil? Can't you use a cold pot for hot oil? Can't hot pot be heated with hot oil? Actually, anything will do. It doesn't matter. It's not cooking. It's cooking. And this oil doesn't work at all. The phrase "cold pot and cold oil" in this place gives people the feeling that when I was soaking my feet, a man came up to me and said, "I'll tell you a secret of health preservation." Take off your left sock before soaking your feet. " And then it was gone.
6. nothing is wrong. Cutting ginger is not recommended. Just throw the whole piece in. It is still the problem of moisture mentioned above.
7. Stir-fry Bazin sea pepper and watercress. No problem. Stir-fry over low heat.
8./kloc-After 0/5 minutes, add the other half of Ciba pepper. Not really. Maybe he's free. When washing socks, soak one sock for 15 minutes before putting the other sock. I know he probably thinks it will taste more layered? Wrong, it is usually made of Chili and ghee. Anyway, frying the bottom material is a small fire for a long time, which makes no difference.
9. To tell you responsibly, it is too late for these two things. It is too late. A friend asked why it was late, because it was too short and tasteless.
I want to make one point clear. Chongqing hot pot is delicious because the oil and water in the pot dissolve many aromatic substances of spices. Spices themselves do not immediately make food delicious. For example, grab a handful of dried peppers and mix them with sliced meat, and the sliced meat will be tasteless. At this time, the butter and water in Chongqing hot pot played an intermediary role. First, the aromatic substances of spices are dissolved in butter and soup, then the food is cooked with butter and soup, and the taste is cooked into ingredients. Therefore, the ingredients are fried late, the cooking time is short, and the taste is gone. Such a hot pot will naturally lack some flavor.
10. The bottom material is completed. I don't really want to judge.
1 1. Mimi: "I'm innocent and I don't want to be here. Too embarrassing. "
12. Onions still need to be cut. We Chongqing people are not so careless.