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characteristic
The raw materials of Sichuan spicy hotpot are 25g, 500g of soup stock, 20g of rice wine, 25g of sugar, 5g of monosodium glutamate, 20g of soy sauce100g, 20g of pepper, 50g of dried pepper and a little sesame oil. A little tangerine peel, star anise, cinnamon, tsaoko and clove, 5 slices of ginger, 6 cloves of garlic and 250g of butter.
Making process 1, heat butter in wok, add pepper15g, dried chili 25g, ginger and garlic to saute until fragrant, then add the seasoning of Sichuan spicy hot pot to saute until fragrant, and add rice wine to saute slightly.
2. Put the rest of the materials and the soup stock in a wok and boil, then cook your favorite food and serve it with a hot pot dish.
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 brand Pixian watercress 300g (this is the main raw material), butter 200g, rapeseed oil100g.
2. dried red pepper150g (cut into small pieces of about 2cm); 50 grams of pepper
3, 3 tablespoons of sugar; Dried ginger (sliced) and clove garlic150g each; 250 grams of onion (two and a half inches long); A bag of150g aniseed sold in the grocery store (Kaempferol, etc.); Appropriate amount of salt (depending on the salinity of the watercress you buy, because the watercress produced by some manufacturers is too salty); A tablespoon of chicken essence
Stir-fry temperature is very important:
1 Add vegetable oil in a hot pan, add butter after the vegetable oil is cooked, and after the butter melts (turn off the fire), remove dried peppers and prickly ash from the oil for later use.
2. Stir-fry the white sugar in the oil pan over low heat. When the white sugar melts and bubbles (pay attention to the fact that the melted sugar begins to float on the oil, and the sugar bubbles are golden yellow at this time. If it turns dark red or black, it will be fried). Stir-fry the ginger, onion, garlic and aniseed immediately, and then stir-fry the Pixian watercress.
3. Turn on a big fire, put the bone soup into it, add salt (put it in the salty degree of the soup, which is slightly more important than the usual cooking flavor) and chicken essence. After the soup is boiled, put in the oiled dried pepper and prickly ash, and simmer slowly 10 minutes, then you can eat the dishes according to your own preferences.
According to this ratio, you can fry more base materials, and every time the taste is insufficient, you can add materials to the soup (those who like spicy food can also directly add some unpolished dried pepper segments and new pepper particles into the hot material)
Precautions:
1, when frying sugar, you can only use a small fire. The sugar must be fried until it melts, and then it will be soaked on the oil surface (it will be golden brown, and if it is fried, it can't be used any more, so the soup will be red and bright, but there is no sweetness in the soup).
2. It is best to use the "Yucheng Brand" Pixian watercress to be authentic, and 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 those of refined oil such as salad oil.
1 Ganzi is a fluffy, dark brown root spice commonly used in spicy hot pot soup or braised dishes. Chengdu people call it vanilla, and Chongqing people call it fragrant, but it should actually be called Ganzi, also known as 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 a tingling and tingling feeling. Its taste is pungent and warm, and it has the functions of warming the stomach, stopping hiccups, expelling wind and relieving pain. Illicium verum should be called Illicium verum, also called anise, aniseed and August pearl, which is a familiar spice. Fennel is also called fennel, shredded 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 in cooking to make fennel beans, fennel stuffed jiaozi and so on. 5 Amomum tsaoko The fruit of Amomum tsaoko, a ginger plant, tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen, eliminating phlegm, warming middle warmer, expelling cold and resisting malaria. 6 Amomum villosum, also known as Amomum villosum and Amomum villosum, is a mature fruit of Amomum villosum, which tastes astringent, smells fragrant, has warm medicinal properties and pungent taste. Some places in Sannai are also called Shajiang and Shanla, which are rhizomes. Lingcao is a kind of spice widely used in hot pot in recent years. Like Lingcao, Paicao is also a common spice used in spicy hot pot in recent years. 10 cardamom is also called round cardamom, and it is written as 101 nutmeg alias Yuguo in the market or drugstore. In recent years, it has been widely used in hot pot, but its taste is also unpleasant. Its medicinal properties are pungent and warm, and it has the functions of warming the spleen and stomach, astringing the intestines and lowering the qi. 12 cinnamon is also called cinnamon. Sweet and hot in nature, it has the effects of nourishing Yuanyang, warming spleen and stomach, removing accumulated cold and dredging blood vessels. Indications: kidney-yang deficiency, cold pain in the heart, chronic diarrhea, etc. It is oily and has a strong fragrance.
Household hot pot practice
Step 1: Boil soup
Two kilograms of pig bones, washed and smashed; An old duck, washed and eviscerated. Put it into the pot and add cold water until it is submerged (add enough cold water to everything, and don't add cold water halfway).
(1) Use as red soup: add appropriate amount of onion, ginger (beaten pine), garlic and low fire and stew for 2-3 hours, then get oil and taste, the soup is clear, and the residue is drained. Put the bottom material of Sichuan hot pot (Chongqing hot pot) into the hot pot, add the boiled soup, add salt and chicken essence, and boil to melt the bottom material, then rinse the vegetables.
(2) For clear soup: add a proper amount of onion, ginger, garlic and fire to 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.
2. Prepare food:
Wash the vegetables and remove the roots and skins; Meat should be cut into large pieces and thin slices; Thick slices of lunch meat, ham sausage, etc.; Slice potatoes into thick slices and plate them separately.
III. Dishes for flavor preparation
Generally, sesame oil, garlic paste, Kawasaki, soy sauce, vinegar, etc. are prepared according to their respective tastes.
4. When the soup is boiled, people can sit around and eat it. Generally, meat should be eaten first.
Raw materials: The protagonist's raw materials are dried Chili (50g), Pixian bean paste (300g), butter (300g) and vegetable oil (500g). If it is to be authentic, other seasonings should be added, such as star anise, fennel, vanilla, fragrant leaves, clove, tsaoko, Rhizoma Kaempferiae, cinnamon, Lithospermum and mash juice. Of course, conventional seasonings such as garlic, green 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 mince them for later use. Heat vegetable oil in a hot pot, then add butter, add ginger, scallion and shallot after the butter melts, stir fry Pixian bean paste and pepper, turn to slow fire, put all other seasonings (except fermented glutinous rice juice and rock sugar) into the pot after the smell of watercress overflows in the pot and the pepper turns slightly white, continue to simmer until the color of spices in the pot becomes darker, and finally add fermented glutinous rice juice and rock sugar, and simmer slowly. After the raw materials in the pot are cooled, they become the bottom of the red soup hot pot. Because of the complicated production, you can make several portions of pot bottom material at a time and put it in the refrigerator for later consumption.
Then prepare the soup. Boil broth first, which can be pig bone soup, beef bone soup or chicken soup. It is better if you can put pig bone, beef bone and chicken together at the same time. Add ginger, scallion and cooking wine when cooking soup. Wait until the soup is milky white.
When eating hot pot, put the bottom material into the pot, then pour the broth, and then sprinkle with dried peppers and prickly ash sauteed with vegetable oil. The whole bottom material of hot pot is finished and can be rinsed.
[Best rinse]:
There are so many things suitable for rinsing in Sichuan-style hot pot that you can rinse almost anything you can think of. However, there are beef omasum and duck intestines with Sichuan characteristics, while others such as fish fillets, meat slices, loin 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)?
Raw materials: vegetable oil 2500g butter1500g Pixian watercress1500g dried chili 250g ginger100g garlic 200g green onion 300g rock sugar150g fermented glutinous rice juice 500g star anise100g three nai 50.
Method:
1? Vegetable oil is refined first; Cut butter into small pieces; Pixian watercress chopped fine; Boil the dried chilies in a boiling water pot for about 2 minutes, then take out and mince them to obtain Ciba chilies. Ginger is broken; Peel garlic into petals; Green onions are tied; 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 heat, stir-fry the wok, heat it with vegetable oil, add butter to boil, add ginger, garlic cloves and shallots to saute until fragrant, then add Pixian watercress and Ciba pepper, and slowly stir-fry for about1~1? 5 hours, until the watercress is parched with moisture, the aroma is overflowing and the pepper is slightly white, and the onion knot in the pot is not used.
3? Immediately add star anise, Rhizoma Kaempferiae, Cortex Cinnamomi Japonici, Fructus Foeniculi, Fructus Tsaoko, Radix Arnebiae, Folium Cinnamomi Japonici, Vanilla, Flos Caryophylli, etc., and continue to stir-fry for about15-20 minutes with low fire. When the color of spices in the pot becomes darker, add crystal sugar and fermented glutinous rice juice, and slowly cook with low fire until the water in the fermented glutinous rice juice completely evaporates. At this time, remove the pot end from the fire and cover it.
Second, the preparation of hot pot soup
Ingredients: pig bonzi bone1500g beef bonzi bone1500g chicken claw bone 500g ginger 50g scallion150g cooking wine100g chicken essence150g monosodium glutamate 75g fried chafing dish base? All of them? 750 grams of dried Chili pepper 75 grams of vegetable oil.
Method:
1? Cleaning pig bonzi bone and cattle bonzi bone, and breaking; Wash the chicken claw bones; Ginger is broken; Onions are knotted.
2? First, the pig bone, the cow bone and the chicken claw bone are boiled in a boiling water pot, and then taken out and put into a clear water pot, and ginger, green onions and cooking wine are added, and then boiled with low fire until the soup color is milky white, and the residue is removed to obtain fresh soup.
3? Divide the chafing dish bottom material into 5 portions on average, put them into 5 chafing dishes respectively, and then add fresh soup into the pot respectively. About 2500 grams of soup is mixed into each hot pot? Then, add chicken essence and monosodium glutamate, and put dried peppers and prickly ash into a wok, add vegetable oil and stir-fry until fragrant, and then sprinkle them into five hot pots respectively? Sprinkle dried pepper150g and pepper 25g on each hot pot? At this time, the hot pot can be served on the table, and after a few minutes of boiling, you can start to rinse all kinds of raw materials.
Third, some related problems in operation
1? In the process of frying hot pot bottom materials, low fire must be used, so that the raw materials can be avoided from being fried, and the fragrance and pigment inside the raw materials can be fully oozing out.
2? In the frying process, you should turn it constantly with a spoon or spatula to make the raw materials heated evenly and avoid sticking to the pan.
3? Pixian watercress added to the chafing dish bottom material is mainly used for flavor enhancement, while Ciba pepper is mainly used for color enhancement. However, both of them should be slowly parched to dry water, so that their flavor and pigment can be fully dissolved 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 harmonizing various flavors and removing the bitter taste of some spices.
5? Adding spices to the bottom of hot pot is undoubtedly to enhance fragrance? Is Arnebia euchroma added to increase the red color? However, the amount of spices should not be too large, otherwise it will produce bitter taste. At the same time, the types of spices added should not be too many, mainly adding common spices such as star anise, rhizoma kaempferiae, cinnamon and fennel, and adding a small amount of other spices to assist. Note that in general, the spices added in the chafing dish bottom material are less than those added in the preparation of brine.
6? When preparing hot pot soup, if the taste is not too spicy, then the dried peppers in it don't need to be directly fried with oil, but first boiled in a boiling water pot? To reduce its spicy taste? Then remove it and sprinkle it into the hot pot.
7? There are some differences between the large batch frying method and the small batch frying method of hot pot bottom materials. In small batch frying, it is generally necessary to pulverize the spices into powder, reduce their dosage, and at the same time shorten the frying time of spices appropriately.
8? After the hot pot bottom material is fried, there is a layer of oil floating on the surface. We can use part of this layer of oil as old oil for the next frying as "mother oil", because this will make the flavor of the chafing dish base more rich and mellow.
I looked it up on the Internet.