In many spicy hot recipe, Sichuan people to their own unique flavor of spicy hot and proud, and Sichuan spicy hot especially to the Leshan area as a representative. It is said that the earliest spicy hot pot originated on the banks of the Yangtze River, and it was the boatmen and slender men who created the way of eating spicy hot pot. Later, vendors on the docks saw that this kind of shabu-shabu was profitable, so they transformed the dishes and stoves and placed them at the ends of the burdens, yelling as they went, so that friends selling laborers on riverside bridges gathered around the burdens to enjoy them, and the spicy hot pots were gradually brought ashore from the river's edge.
Spicy hot recipe now has a great improvement, when the vegetables and fish were thinly threaded on the stick, a brain to the high temperature pushed, which is really to go to the fire. So among young people, spicy hot became a trendy snack, and eat spicy hot the hottest season has increased to spring, fall and winter.
Spicy hot recipe-1
Spices: Sichuan pepper, Sichuan pepper, anise, cinnamon, cold ginger, sesame leaves, grass berries, meat buckle, sugar, dark soy sauce, soybean paste, ginger, green onion
Main ingredient: tender chicken thighs, pigeons (two, depending on the amount of soup), pork bones, chicken bones, sheep bones, buffalo meat, buffalo tripe
Oil: Lard, butter, rapeseed oil
Production: put rapeseed oil, oil temperature of 60%, put sugar fried into the lake, to be the oil temperature rises until 90%, under the tender chicken thighs, to be the color into a bright red slightly heavy, add broth, a little cooking, put butter, lard, chicken bones, goat bones, buffalo meat, put the Sichuan peppercorns, star anise, cinnamon, cool ginger, meat buttons, sesame seeds, grass berries, a little light soy sauce, slow and light stewing. Another pot, put vegetable oil, fried bean paste out of flavor, put ginger; to meat rotten, soup color, after three times in addition to the odor, soup into.
Accessories: enoki mushrooms, cilantro, green bamboo shoots, etc. (in Changsha, there are many kinds of ingredients, a variety of meat and vegetables)
Spices: garlic puree or sesame oil blending juice stir-fried hot
Mahogany Recipe-2
Canola oil half a kilogram, half a kilogram of lard, half a kilogram of tallow, peppercorns, 2 two, dry chili peppers, 4 two, Pixian bean paste 1 bag, rock sugar 2 two , half a catty of ginger, half a catty of garlic, 5 grass nuts, a little fennel, 25 cloves, cinnamon 5 small pieces, one or two chicken essence.
Three oil mix - add rock sugar stir-fried over low heat - add Pixian Douban stir-fried over low heat (at least half an hour), can not make the sugar charcoal, otherwise it will be bitter - the remaining ( Chinese medicine except) together to fry, to be ginger and garlic flavor - divided into 5 pots - add water (preferably bone broth) - equal parts to add Chinese medicine simmer for half an hour can be.
Spicy hot recipe-3
250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian Douban, 50 grams of Yongchuan edamame, 10 grams of rock sugar, 5 grams of pepper, 2 grams of pepper, 30 grams of dried chili peppers, 20 grams of mash juice, 20 grams of shaoxing wine, 10 grams of ginger, 100 grams of salt, 10 grams of grasshopper, 10 grams of cinnamon, 10 grams of rowan grass, 10 grams of chili noodles, 10 grams of white mushrooms. 10 grams, 10 grams of white mushrooms, 250 grams of chili noodles, 1500 grams of fresh soup. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County bean office (first Duo fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh soup. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dry chili, fruits and other condiments. Boil and remove the foam to form the brine.
Spicy Hot Recipe-4
In fact, the authentic Chengdu spicy hot to many kinds of material fried, there may be more than ten or twenty kinds of it. The material is selected and ground, with vegetable oil and brine oil (that is, cooking Sichuan brine soup, because brine is meat, after cooking the soup above the floating oil is brine oil, very fragrant, and some have to add butter. Then add the stock and some ingredients and boil it, then you can shabu-shabu.
Preparation:
Chicken, Pi County Bean Paste (how much according to personal preference), dried chili peppers (how much according to personal preference), peppercorns (how much according to personal preference, I think more to be addicted to), pepper, a small amount of dashi, fennel a small amount of ginger, green onions, coriander, salt, chicken essence, oil, all kinds of vegetables to be shabu-shabu.
Practice:
1, chicken chopped into pieces, pot (no need to add oil) fried dry water
2, the pot of oil (can be more), oil, put beans, chili, pepper, ginger, stir fry a little bit, pour into the chicken, chili pepper stir fry, add salt
3, stir frying after adding water to boil, put pepper, daikon, fennel, green onion, chicken, after the opening of the shabu shabu la!
4, dish: coriander finely chopped, add chicken essence, add salt according to personal taste, like spicy oil to be floated on the soup pot, do not like spicy soup to be pot, mix well, on the start la!
Spicy hot is a flavorful snack that has emerged in Chengdu in recent years. If you say "sister you boldly go forward ......" this pop song, in the youth has produced a frenzied whirlwind, then the "spicy hot" is like a popular snack, in the Chengdu, in Sichuan, and even in some major cities in the country among the youth, also set off a craze. Gourmets have made an analogy: "Mao mou hot pot is like an indoor disco, and spicy hot pot is a street dance". This analogy is quite accurate and wonderful. Indeed, when hot and spicy hot pot first emerged, in the cinema, near the big shopping malls on the street, is a few little girls with a good hot pot flavor pot, a small fireplace with a honeycomb coal, a few strings of rabbit loin skewered with bamboo sticks, mushrooms to attract people to the. Sell simple, eat free, three or two cents to take a string, stretching into the boiling pot of brine, cooked in a moment; spicy people and then it will be in the dry chili pepper when playing a few rolls, even ate a few strings, will be full of red face, head sweating. Painful and exciting! So, young people, spicy hot became a fashionable snack.
Eating a lot of people, spicy hot pot is also increasingly prosperous. Street business young people, workers from work, farmers in the city have set up simple tables and chairs at the bridge intersection to attract customers. Into the pot of food is also in the rich, seasonal vegetables, animal offal, aquatic birds and eggs, soy products, lunch meat ......, what can eat hot what. Sellers joyful, eaters happy, "get what you want, get what you want!"
Spicy hot is the civilianization of food home. Vegetables, fish and meat, was finely threaded on the stick, a brain to the high temperature to push, really to the fire. There is no elaborate cooking process, they are just like this by rough human beings stirred together, each other stained with each other's flavors, can never be separated.
Selected spicy hot pot recipes Clear soup spicy hot pot recipes Spices spicy hot pot recipes Changsha spicy hot pot Niuhua spicy hot pot Various flavors of snacks
Origin of spicy hot pot
It is said that spicy hot pot originated on the banks of the Yangtze River, and initially, it was the shipwrights and slimmers who created the way of eating spicy hot pot. The birthplace of spicy hot is Wutongqiao District, Leshan City, Niuhua Town, dating back to the first words, is an old man, began to pick the way of flat-bellied business, from then to now there are about 20 years of light, in the Niuhua a population of only a few thousand people in a very small town, to do the hot and spicy hot more than 20, so the competition is very fierce, which requires them to go to the long-term competition in the atmosphere to improve and innovate, the taste, huh? The best thing about this is that it's the best in the country, because the whole country does spicy hot pot from this out or their disciples and grandchildren.
From Sichuan Yibin to the Three Gorges within the Wushan, this area due to the fast-flowing water, fiberglass workers are naturally less scenic, they are pulling the fiber in the margins of the river to pick up a few stones, set up a jar, scoop a few scoops of river water, jack on the dry wood to make a fire, in the jar to join the vegetables, there is no vegetables on the ground, pull some wild vegetables, into the sea pepper, peppercorns, and other seasoning, shabu shabu food, eat after the taste of the beautiful to speak of, can both fruit, but also can drive away the cold, and the fire, and the hot pepper, and so on. After eating it, the flavor was delicious, and it could be eaten both as a fruit and as a way to drive away cold and dampness; the custom of making easy-to-make boiled food was then inherited along the riverside. This is the origin of spicy hot pot.
Later, vendors on the wharf saw that this kind of shabu-shabu was profitable, so they modified the dishes and stoves and put them at the ends of their burdens, yelling as they went, and friends selling laborers at the end of the riverside bridges gathered around their burdens to enjoy them. Spicy hot gradually from the river on the shore.
Chongqing city restaurant to this diet store, hot and spicy hot began to develop, to the contemporary, hot and spicy hot is because of the convenience, self-help, the advantages of quick and famous north and south of the river, become a popular diet.
Spicy hot recipe production method
Ingredients (according to their own preferences, the type of raw materials, how much can be increased or reduced)
Meat dishes: rabbit waist 50 grams, 50 grams of tripe, eel 50 grams of pork ring throat 50 grams of luncheon meat 50 grams of duck intestines 30 grams
Vegetarian dishes: lotus root 80 grams of 80 grams of lettuce 80 grams of melon 50 grams of mushrooms 50 grams of dried tofu, 50 grams of cabbage 80 grams of dried tofu, 80 grams of vegetables, 50 grams of vegetables and vegetables. Dried tofu, 50 grams, 80 grams of cabbage, cauliflower 50 grams, 80 grams of bok choy
Seasoning: 250 grams of butter, 100 grams of vegetable oil, Pixi County soybean 150 grams of soybean, Yongchuan tempeh 50 grams of sugar 10 grams of ice sugar, 5 grams of peppercorns, pepper 2 grams of dried chili pepper 30 grams of mash juice 20 grams of Shaoxing wine 20 grams of ginger 10 grams of salt 100 grams of salt, 10 grams of grass jelly, 10 grams of cinnamon, and Pai Cao 10 grams, 10 grams of white mushrooms, 250 grams of chili noodles, 1500 grams of fresh soup
Production procedures:
1, the system brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County bean paste (first chopped fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh soup. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dried chili peppers, fruits and other condiments. Boil and remove the foam to form the brine.
2, make the main ingredients. Wash, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pig ring throat cut into 4 cm square. Cut the luncheon meat into thin slices about 4 cm square; cut the veggies into thin slices about 3 cm. With a cleaned bamboo skewer, thread the dishes into a string of about 30 or 40 grams.
3, hot. Brine pot placed on the fire, keep it small boil, all kinds of vegetables with a good string of bamboo sticks hot, according to the different dishes of the fire hot hot ripe.
4, dipping. Hot ripe dishes on the plate containing chili pepper and fried salt, according to their own tastes need to dip chili pepper and salt and then eat. Either dipped or not dipped, more or less at your own discretion.
Easy problems and solutions:
Hot finished product is not cooked. The main ingredients used in spicy hot should be relatively easy to mature. Can not be used like chicken wings, chicken claws, duck palms, beef and other raw materials that are not easy to hot cooked. Eel, scallop dishes, hot time should also be longer, hot such raw materials do not swing too much, too fast, master the fire, there will be no problem of undercooking.
Selected spicy hot recipe Clear soup spicy hot recipe Spices spicy hot recipe Changsha spicy hot Niuhua spicy hot Various flavors snacks
Spicy hot characters
Shen Deyang in Chengdu City, relying on the simplest of crafts - peeling the bamboo stick, from the hands of thousands of spicy hot bosses to share a piece of the pie, he in the small bamboo skewers to make a fortune.
A few years ago, a relative of Shen Deyang opened a spicy hot store in the county, business is good, but often worry about buying bamboo sticks, so he helped this relative to peel a number of bamboo sticks. Later, he realized that there were a lot of hot and spicy hot owners who had this demand. So he went to the farmer's house to buy bamboo at 40 cents per kilogram, and started a bamboo stick business. He will cut the bamboo sticks for classification: thin wear spicy hot with the thickest is the kebab with. Each bundle of 200, the price is from 1 yuan to 2 yuan per bundle.
Because Shen Deyang do bamboo sticks good quality, fair price, originally "just want to make a little money" he did business more and more "fire". First of all, some of the nearby spicy hot bosses to buy, and then other places of spicy hot bosses also specialize in ordering; and then later sell sugar gourds, barbecue, etc. to order sign --- northern sugar gourds, lamb skewers sales, some of the bosses running transportation and even special from him to order bamboo sticks to the north to sell.
Now, Shen Deyang's net income is more than 70 yuan a day. He also plans to recruit a few workers to help with the processing and add a machine that specializes in sharpening the sticks. Just like that, Shen Deyang has made a big business out of small bamboo sticks.
Spicy hot weight loss
Spicy hot hot pot hot pot food is also a high-calorie, because the food in the high-temperature cooking will produce a lot of heat, coupled with its fat content is also high, so if you want to lose weight can not rely on the consumption of spicy hot pot, and weight loss should also be avoided during the eating too much of this kind of food.
Of course, the spices in spicy hot pot can be healthy and low-fat. There's no oil in the shabu-shabu, and you can reduce the amount of oil you put in according to your customers' requirements. Overall, the ingredients contain less fat and are lower in calories. In contrast, when stir-frying vegetables, it is often necessary to go through three fueling processes: oil sliding, cooking and stir-frying, and dripping with oil, and the customer can not choose the amount of oil to put in the dishes. Therefore spicy weight loss is not Mission Impossible, on the contrary as long as attention is paid to intake, spicy hot can also achieve the purpose of weight loss.
Spicy hot recipe in the spice
Pixian Douban
Pixian Douban is a broad bean, chili pepper, salt brewed, is a local specialty of Chengdu Pixian. Its color is red and moist, spicy and thick PI County bean is the most important red hot pot soup seasoning, used in the soup brine can increase the fresh taste and aroma, so that the soup has a warm mellow spicy flavor and thick red.
Tempeh
Tempeh is made from soybeans, salt and spices. Its smell mellow, color yellow and black, oily and smooth, Po soft scattered seeds, taste fresh and sweet, to Chongqing Yongchuan tempeh taste superior. The black beans used in the soup brine can increase the savory and mellow flavor.
Dried chili pepper
Dried chili pepper sex pungent and warm, can get rid of cold stomach, its color is bright red, spicy taste heavier. There are many varieties of dried chili peppers, including Dajinzhi, Erjinzhi, Five-leaf Pepper, Chaotian Pepper, Seven-star Pepper, Dahongpao and Millet Pepper. Hot pot soup brine pot base to add dried chili can be deodorized to relieve greasiness suppression of odor, increase the aroma and color.
Pepper
Pepper flavor pungent warm hemp flavor strong, can warm the cold, with the role of removing dampness and pain. Pepper varieties to Shaanxi pepper Sichuan Maowen pepper, Qingxi pepper for the best. Pepper is an important hot pot seasoning, in the soup brine can pressure fishy in addition to different.
Ginger
Ginger is pungent and wet, containing volatile oil ginger, with a special spicy flavor. Ginger is used in red soup, clear soup broth can be effective in removing fishy and press the shame, can enhance the aroma and flavor.
Garlic
Garlic feed pungent gas aroma, containing volatile oil, two-stream compounds. Garlic is mainly used for flavoring and aroma, pressure fishy taste to odor.
Moromi
Moromi is made from glutinous rice, which is soft and soft, and has a flavorful, sweet and tasty liquor that is thick, but not muddy, and can be strong, but not sticky. It can be used as a base for hot pot soup and marinade, which can increase the freshness, suppress the fishy odor, and make the soup and marinade have a sweet taste.
Salt
Salt, known as sodium chloride, is a kind of crystallized small particles with a salty taste, which can detoxify and cool the blood, moisten the dryness and stop the oxygen. Salt in the hot pot in the fixed flavor seasoning freshness to remove the role of putty and fishy.
Icing Sugar
Icing Sugar to make a replica of sucrose, for the crystals of sweet taste and flatness, beneficial to moisten the dryness, clear heat. In the simmering hot pot soup brine add a little rock sugar can make the soup mellow and sweet, with the role of alleviating the stimulation of spicy flavor.
Materials wine
Materials wine is glutinous rice as the main raw material brewed, with a soft wine flavor and special aroma. The main role of cooking wine in the hot pot soup brine is to increase the aroma, color, deodorization, in addition to the odor.
Monosodium glutamate
Monosodium glutamate is extracted from soybeans, wheat, kelp and other protein-containing substances, and has a delicious flavor, which is used to enhance the freshness and aroma in hot pots and enhances the taste.
Chicken Essence
Chicken Essence is widely used in recent years to help the freshness of the powerful products, with chicken eggs and sodium glutamate refined, the freshness of chicken Essence comes from animal and plant proteins decomposition of amino acids. The function of chicken essence is to increase the freshness and flavor.
Pepper
Pepper is pungent and warm with a strong aromatic odor, which has the effect of warming the middle and dispersing the cold, strengthening the stomach and smoothing the qi. It is used in clear soup hot pot to remove fishy and press the shame, increase the aroma and flavor.
Chongqing spicy hot pot
A writer has depicted the vivid scene of eating Chongqing spicy hot pot: from here on, a family, a family, and a family, the total **** afraid of dozens of homes, a color of the coffee table, a color of the honeycomb coal stove on the stewed pot of Jin, a color of the pot, "GuDUGUODUO" straight rolling boil to eat! Spicy hot pot juice, all the way to "goo goo goo goo" past, almost from the street "goo goo" to the end of the street. That tantalizing unique aroma, that sentence people eye combination of spicy hot ingredients; thick and thin lotus root slices, small cubes of beef blood, peeled the shell of the crystal clear quail eggs, brown cubes of luncheon meat ...... colorfully threaded on a thinly trimmed bamboo stick, colorfully arranged in a porcelain pot ready for duty; the rise and fall of the hot and spicy hot pot vendor's solicitation sound! ...... At night, under the hazy street lamp, a coffee table and a candle, the ghostly candlelight reflects the beautiful combination of spicy hot pot ingredients, looking, then first a few moments of fascination. Then, sit down in the one you think is satisfied and trust, and shouted with a loud voice: "Come to a few skewers of hot and spicy hot!" So that has long been strung exquisite spicy hot bamboo skewers a let you pick and choose to let people serve - the bamboo skewers first by the other side in the boiling pot, in the fragrant sesame oil dish, and then for you to smear a layer of red chili pepper, and then handed to your hand -- Eat. Eating this cost two or three yuan but accounted for all the hot pot flavor of spicy hot pot, you can not help but marvel. A few bunches of hot and spicy hot pot down to the stomach, the body will feel the heat - compared to that often hours of hot pot, you will feel that this small hot and spicy hot more adapted to the fast pace of modern urban life. Savor the spicy hot pot, let you praise may also have it that no trace of accommodation of loneliness. Do not see the sweaty hot pot is a few people a few heart of the world, less hot less heart of the conversation will lose the original intent of the hot pot. Spicy hot is different, it accepts three or two of the main children, and never leave alone men and women, and let a person look to be so untraceable - you can single pick that one person sitting on a single stool, in the flavorful spicy hot pot strings to enjoy your share of loneliness.