Hotpot

practice and ingredients. (A) red soup, is a typical

Chongqing hot pot

basic soup

. This soup is widely used, and most varieties of Chongqing hot pot use this soup. It is characterized by a rich taste, thick juice and thick flavor, spicy taste,

fresh aroma

sweet. There are many recipes and methods of making red soup, each with its own characteristics. The following three more famous and recognized recipe and modulation method for choice.

Recipe 1:

1500 grams of broth,

butter

250 grams.

Bean curd

150 grams,

Bean tempeh

100 grams, 15 grams of rock sugar,

Chili knots

50 grams, 50 grams of minced ginger,

peppercorns

10 grams, 15 grams of refined salt, 30 grams of cooking wine, and 100 grams of mash juice

Measurement 2:

Recipe 2:

Beef broth 1500 grams, beef fat

250 grams.

1500g of beef broth, 200g of butter, 125g of soybean paste, 45g of black bean paste, 25g of rock sugar,

dry chili pepper

25g, 50g of minced ginger, 10g of refined salt, 25g of cooking wine, 150g of mash juice

Recipe 3:

2000g of chicken broth, 250g of butter,

bean paste

200 grams, 50 grams of black bean sauce, 50 grams of rock sugar,

100 grams of ginger

,

200 grams of garlic

200 grams of dried red

chili

25 grams of chili peppers

25 grams of peppercorns,

10 grams of refined salt, 100 grams of cooking wine, 100 grams of mash juice, 100 grams of vegetable oil, 200 grams of sesame oil

The above three recipes, the seasonings used

differ, but after making

basically

are

authentic Chongqing hot pot

red soup taste.

The specific modulation of red soup is:

First

frying pan

set on a high flame, under the oil (butter or vegetable oil, etc.) after the heat, add bean petals, ginger (ginger broken) edamame, stirred

scented

and was red, and then under the soup, boiling under the wine, spiritus bad juice, chili peppercorns, pepper, salt, sugar, etc., and then simmer,

This is the first time that I have seen this soup, but I'm not sure if I can say that the soup is good, because the soup is not good. To be

Soup

thick,

Aroma

overflowing,

Flavor

Spicy sweet, can be scooped into the hot pot to use.

Making red soup should also pay attention to the following two points: First, the surface of the soup froth, and oil mixed

together

, must be skimmed. The method is: use the back of the spoon to gently dip, so that the froth on the back of a small spoon, and then remove, so as not to skim off the oil. Second, you must taste it halfway through. If

salty

not enough, add salt as appropriate; if the spicy flavor is not strong, then

add some

bean petals, peppercorns, chili peppers; if you find that it is too spicy or too salty, you can add rock sugar or light soup. After the additional seasoning, so that the flavor of the hot pot more in line with the requirements of diners, more prominent authentic Chongqing hot pot flavor.

The recipe described above is suitable for hot pot stores, hot pot

restaurants

. General family can use the following simple recipe:

1500 grams of pork broth, 250 grams of butter, 125 grams of bean curd, 30 grams of sugar, 50 grams of ginger, 10 grams of peppercorns, 15 grams of refined salt, 50 grams of yellow wine

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