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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