Pixian watercress is brewed with broad beans, peppers and salt. It is a local specialty of Pixian County, Chengdu. Its color is bright, moist and spicy. Pixian watercress is the most important seasoning in the hot pot of red soup. When used in the soup brine, it can increase the umami flavor and fragrance, and make the soup warm, spicy, thick and bright.

fermented soya beans

Douchi, which is brewed from soybeans, salt and spices, is mellow in smell, yellow and black in color, smooth in oil, soft and loose in seeds, fresh and sweet in taste. Chongqing Yongchuan Douchi is superior in taste. When used in soup brine, Douchi can increase the salty and mellow taste.

dry red pepper

Dried peppers are pungent and warm, which can dispel cold and strengthen the stomach. They are bright red and spicy. There are many kinds of dried peppers, such as big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao and millet peppers.

Adding dried chili into hot pot soup (pot bottom) can remove fishy smell, relieve boredom and suppress peculiar smell, and increase spicy taste and color.

Sichuan pepper

Zanthoxylum bungeanum, pungent, warm and hemp, can warm the middle and dispel cold, and has the function of dehumidification and pain relief. Shaanxi pepper is the variety of Zanthoxylum bungeanum; Sichuan Maowen pepper. Qingxi pepper is superior.

Zanthoxylum bungeanum is an important seasoning for hot pot. When used in soup, it can suppress fishy smell, remove foreign smell and enhance fresh flavor.

old ginger

Ginger is pungent and wet. It contains volatile oil gingerol. It has a special spicy flavor. When used in red soup and clear soup brine, ginger can effectively remove fishy smell and suppress odor. It can enhance fragrance and flavor.

garlic

Garlic is spicy and fragrant. It contains volatile oil and second-rate compounds.

Garlic is mainly used for flavoring, enhancing fragrance, suppressing fishy smell and removing peculiar smell.

fermented glutinous rice

Fermented glutinous rice is made from glutinous rice. The rice grains are soft and not rotten, and the wine juice is mellow. It is sweet and delicious, thick but not mixed, thick but not sticky.

Adding fermented grains to the prepared hot pot soup sauce can enhance freshness, suppress fishy smell and make the soup sauce sweet again.

salt

The scientific name of salt is sodium chloride, which is a kind of small crystalline granule with salty taste. It can detoxify, cool blood, moisten dryness and stop oxygen. Salt plays a role in determining taste, seasoning, refreshing, relieving boredom and removing fishy smell in hot pot.

crystal sugar

Rock sugar makes the replica sucrose, which is sweet and flat for crystallization, benefiting qi, moistening dryness and clearing heat.

When boiling hot pot soup brine, adding rock sugar grams makes the soup mellow and sweet, which has the function of relieving spicy stimulation.

cooking wine

Cooking wine is made of glutinous rice as the main raw material, with soft wine taste and special aroma.

The main functions of cooking wine in hot pot soup brine are to enhance fragrance, color, fishy smell and odor.

monosodium glutamate

Monosodium glutamate is extracted from soybean, wheat, kelp and other substances containing protein, and it tastes delicious. It can help to refresh the flavor and enhance the flavor in hot pot.

chicken essence

Chicken essence is a powerful fresh-keeping product which has been widely used in recent years. It is refined from chicken eggs and sodium bran. The delicate flavor of chicken essence comes from amino acids decomposed by protein.

The function of chicken essence is to enhance freshness and taste.

pepper

Pepper, with pungent and strong aromatic smell in temperate zone, has the effects of warming the middle warmer, dispelling cold, invigorating stomach and smoothing qi.

Used in broth hotpot to remove fishy smell, suppress smell, enhance fragrance and taste.

The function and dosage of hot pot spices.

1 fermented glutinous rice 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 glutinous rice. In fact, it should be called fermented glutinous rice, also known as sweet glutinous rice. Sweet fermented grains have a pungent smell, which is similar to strong turpentine smell. They have the functions of regulating qi, relieving pain, relieving depression and invigorating spleen. They are blindly used as traditional Chinese medicines to treat chest and abdomen pain, stomach pain, vomiting, loss of appetite and indigestion. Adding this spice to spicy hot pot soup or brine has a strong fragrance. However, we should pay attention to the quantity, and the dosage should not exceed 5 grams at a time, otherwise the aroma will be "greasy".

2? 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. The dosage in cooking should be within1~ 2 grams, and never use it more.

3? Illicium verum should be called Illicium verum, also known as anise, aniseed and August pearl, which is a familiar spice. It is characterized by its fragrant smell and slightly sweet taste. It is pungent and warm in nature, and has the functions of warming the middle warmer to stimulate appetite, dispelling cold and treating hernia. Whether it is hot pot, braise in soy sauce or brine, it can be used in cooking. Because its fragrance is that some people like it and others are annoyed, it is more flexible in use, and 5 ~10 g is appropriate.

4? Foeniculum vulgare L. is also called fennel, shredded vegetables, fragrant flowers 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. Its mature fruit is like small grains of rice or cumin, and it has a special aroma. As a spice, it is widely used in braised pork, bittern and spicy hot pot. In hot pot, the dosage can be appropriately increased, such as10 ~ 20g or more. In medicine, it is pungent and warm, and has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold.

5? 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. It can be broken or used whole in cooking. As a spice, it is burned or marinated with beef, and its flavor is especially good. Amomum tsaoko should not be used in spicy hot pot and brine, and it is more appropriate to put 3 ~ 5 pieces.

6? Amomum villosum, also known as Amomum villosum and Amomum villosum, is a mature fruit of Amomum villosum. It tastes astringent, smells fragrant, has mild medicinal properties and pungent taste. It has the functions of promoting qi circulation, invigorating stomach and promoting digestion. The medicine is used for abdominal distension and pain, loss of appetite, nausea and vomiting, enteritis, dysentery, and fetal movement. It should not be used too much in hot pot and braised dishes, and it should be less than 3 grams.

7? Some places in Sannai are also called Shajiang and Shanla, which are rhizomes. Grocery stores and Chinese medicine stores sell dried slices, which are fragrant. The medicine is mild in nature and pungent in taste, and can warm and eliminate dampness, promote qi circulation and relieve pain. It is mainly used for treating acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatoid arthritis, traumatic injury and so on. In cooking, it is mostly used for burning, marinating and spicy hot pot, and the dosage is mostly between 5 ~10g. Guangdong people use galangal to make salt? Chicken. In recent years, Sichuan Jianghu dishes are made of "Sannai dishes", that is to say, the main ingredients are cooked with a lot of Sannai, dried red pepper and dried pepper. This dish is praised for its unique flavor, but it has not been reported yet.

8? Lingcao is a kind of spice widely used in hot pot in recent years. Because all the products sold in the market are dry, it is difficult to identify. After many consultations, the dried product was taken to associate professor Xu Jiangpu of our school for verification: it should be called Lingxiang, also known as Linglingxiang, belonging to LYSIMACHIA of Primulaceae. It is a perennial herb with strong fragrance and sweet taste. Used in spicy hot pot, the general dosage is not more than 5g. There is another kind of Lingcao in the market, named Basil, which can replace the above one, but belongs to Labiatae.

Hot pot bottom material formula and frying method thereof

First, the small pot frying method formula

Ingredients:

Butter 3 kg salad oil 2 kg Pixian watercress 1 kg liquor 50 g fermented grains 20 g Zanba pepper 1 kg ginger 1 kg garlic1

Two Zanthoxylum bungeanum 1.5 two douchi 1 5g Yibin broken rice 1 5g rock sugar1two first-class Chili noodles, two green onions1two 3-inch sections.

Flavor formula:

White buckle 5g tsaoko 5g rhizoma anemarrhenae 3g-5g clove 3g-5g Amomum villosum 5g fragrant fruit 5g cumin 5g cinnamon 5g licorice 5g branch 5.

Grams of grass, 5 grams of old buckle, 5 grams of Gan Song, 5 grams of dried tangerine peel, 5 grams of citronella, 5-8 grams of star anise, 5 grams of fragrant leaves, 5 grams of Senecio.

Foeniculum 8 g vanilla 5 g.

Before frying, cut the spices into 2-inch-long knots and soak them in warm water for about 20 minutes until the pepper soaks.

Prepare 2 woks, and put (watercress, green onion, ginger, mash, white wine, 25 grams of garlic, broken rice, cress and fermented beans) in one wok.

Rock sugar) ***9 samples mix well.

Add 3 kg of butter to the other pot and boil it, then add salad oil and heat it to 70-80%. Spoon the oil onto the evenly mixed watercress.

Noodles, while pouring oil, stir to avoid coking of watercress. Until the oil is poured out, then put watercress on fire and boil it on medium heat 10 minute left.

Right, the watercress is quick-dried and moistened with water. Stir-fry with high fire. When the oil boils, cook with low fire. 15 minutes later, add white pepper.

About 25 grams of wine, continue to stir-fry until the water content of each raw material is quick-drying, add the foaming spices and continue to stir-fry until each raw material is 9 minutes dry.

Add the swollen pepper and fry for 5- 10 minute.

Diaotang

As the saying goes, "No chicken is not fresh, no duck is not fragrant, and no bone is not thick", so we must pay attention to the collocation of raw materials when making white soup, so as to ensure it.

Zheng Tang is delicious.

Its characteristics are: milky white color, positive taste and thick consistency.

An old hen, an old duck and a pig bone 15 kg crucian carp 4 kg

(Crucian carp must be wrapped in gauze when cooking soup)

Hanging soup process

1 raw materials shall be soaked thoroughly.

2. Soak the raw materials in cold water for 1 hour, so that all the nutrients in the raw materials are solidified, and the boiled soup is fresh, fragrant and delicious.

.3 Add ginger, onion, cooking wine and pepper granules when hanging soup.

4. Fill it with water at one time. If the water is boiled, you can only add boiling water and rush it into the soup pot. It is forbidden to add cold water into the soup pot.

5, foam frequently, to ensure that the soup is milky white. When the fire is boiling, stew the soup with big fire as thick soup, that is, white soup, and stew the soup with small fire as clear soup.

Be sure to pay attention

Duiguo

It is generally recommended to use a 4: 6 pot, that is, 4 minutes of clear soup and 6 minutes of oil.

Raw materials for the pot: 50 grams of ginger granules, 50 grams of garlic granules, 50 grams of salt 15 grams of monosodium glutamate, 50 grams of chicken essence, 50 grams of pepper, 5 grams of yellow rice wine, 75 grams.

White sugar15g of fermented grains10g of dried chilli 40g of pepper 25g of old oil 5 kg of fresh soup 3 kg.

Remember: adjust the taste first, then put the masterbatch. Zanthoxylum bungeanum and dried Chili put the old oil and masterbatch before putting it.

Broth pot bottom

Formula: chicken essence 30g monosodium glutamate 20g salt10g pepper15g jujube10g medlar 5g garlic10g ginger slices (peeled) 5.

50g of chicken oil, 4 slices of tomatoes, 20g of clear soup and 4kg of lard100g.

Mountain delicacies (Haemophilus ovis, Bovine Bacillus, Pleurotus ostreatus, etc.)

Chop 20 grams of Angelica sinensis and Codonopsis pilosula into granules and put them in the bottom of white soup pot.

Recovery of old oil: No saucers, cigarette butts and other rubbish are allowed at the bottom of the pot after a guest has finished eating, so as to ensure the hygiene of the soup, and it is strictly forbidden to eat it.

Any pigments and smells. Make sure the bottom of the pot is clean. Pour the oil into a clean bucket.

After an hour of natural precipitation, gently remove the oil from your face and put it on the stove to boil.

When the washing oil turns black due to long-term use or improper treatment, add water with the ratio of 1:2, and boil it for about 10 minutes to precipitate 1

Hours, gently remove the oil from your face and boil it. If the color is still black, continue to wash it once or twice.

Solution to mixed soup:

1 Reason: 1 Oil contains too much water. 2 The ratio of soup to oil is improper. 3 The soup is mixed due to improper consumption by guests.

Solution: Remove most of the oil from the pot and replace it with new and old oil from the kitchen.