"Chuanchuanxiang", also known as "Mala Tang", is actually another form of hot pot, so people often call it a small hot pot. Chuanchuanxiang first appeared in Chengdu in the mid-1980s. At that time, Chongqing hot pot had just entered Chengdu catering market, and some unemployed people in cities and towns set up stalls near some busy places, such as shopping malls, theaters and video halls, to make a living.
raw material
Sichuan spicy hot pot bottom material 25g, soup stock 500g, rice wine 20g, sugar 25g, monosodium glutamate 5g, soy sauce100g, pepper 25g, dried pepper 50g, sesame oil a little. A little tangerine peel, star anise, cinnamon, tsaoko and clove, 5 slices of ginger, 6 cloves of garlic and 250g of butter.
manufacturing process
1, heat butter in a 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, and the practice of seasoning the spicy hot pot by yourself:
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, 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, while Chongqing people call it fragrant glutinous rice. In fact, it should be called fermented glutinous rice, also known as fermented glutinous rice.
2, cloves, also known as cloves and cloves, are the buds of cloves. They are commonly used in cooking as dry products, with strong fragrance, tingling tongue and tingling tongue. Their sexual taste is pungent and warm, and they have the functions of warming the stomach, stopping hiccups, expelling wind and relieving pain.
3, star anise should be called star anise, also known as anise, aniseed, August pearl, which is a familiar spice.
4, fennel is also called fennel, shredded vegetables, fragrant incense, 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 a ginger plant Amomum tsaoko 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. It 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.
7. Like Lingcao, weeding is also a common spice used in spicy hot pot in recent years.
8. White cardamom is also called round cardamom, and it is written as Bai 1 1 nutmeg alias Yuguo in the market or pharmacies. 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.
9. Cinnamon bark 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.