I once read the travel notes of a European, with only one theme, that is, how I went all the way to Sichuan to find "spicy". This guy is so hot that he stutters, but he is still in love and wants to drill into the spicy pile. Most people may not have the time and money to go to Sichuan to eat spicy and leisurely, but it is still very realistic to make Sichuan-style red soup hot pot at home, and it can also alleviate the leisurely acacia in Chengdu, which is filled with spicy fragrance.
[Uncovering the bottom of the pot]: Raw materials: The protagonist's raw materials are dried Chili (50g), Pixian bean paste (300g), butter (300g) and vegetable oil (500g). If you want to be authentic, you should also add other seasonings, such as star anise, fennel, vanilla, fragrant leaves, clove, tsaoko, kaempferia kaempferia, cinnamon, Lithospermum and fermented glutinous rice juice. Of course, conventional seasonings such as garlic, 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 chop them up for later use. Heat vegetable oil in a hot pot, then add butter, add ginger, onion and onion after the butter melts, stir-fry Pixian bean paste and pepper, turn to low heat, and after the bean paste in the pot overflows and the pepper turns slightly white, put all other seasonings (except fermented glutinous rice juice and rock sugar) into the pot, continue to simmer on low heat until the color of the seasoning in the pot becomes dark, and finally add fermented glutinous rice juice, rock sugar and small heat. After the raw materials in the pot are cooled, they become the bottom of the red soup hot pot. Because the production is complicated, you can make several portions of pot bottom material at a time and put them in the refrigerator for later use.
Then prepare the soup. Boil the broth first, which can be pig bone soup, beef bone soup or chicken soup. It would be better if pig bones, cow bones and chicken can be put together at the same time. Add ginger, onion and cooking wine when cooking soup. Wait until the soup turns milky white.
When eating hot pot, put the bottom material into the pot, then pour in the broth, and then sprinkle with dried Chili and pepper fried with vegetable oil. The whole bottom material of the hot pot is finished, so you can rinse it.
[optimal flushing]:
There are so many things suitable for Sichuan-style hot pot, you can rinse almost everything you can think of. However, there are beef omasum and duck intestines with Sichuan characteristics, and others, such as fish fillets, meat slices, tenderloin 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. To tell the truth, hot pot has many flavors. Take the authentic Sichuan hot pot bottom material as an introduction, and see the following practices.
Composition:
Butter 3 kg salad oil 2 kg Pixian watercress 1 kg liquor 50 g fermented grains 20 g Ziba sea pepper 1.5 kg ginger 1 two garlic 1.5 two peppers 1.5 two douchi1.
Flavor formula:
White buckle 5g Amomum tsaoko 5g Kaempferia Kaempferia 3-5g Clove 3g-5g Amomum villosum 5g Fructus Foeniculi 5g Cinnamomum cassia 5g Glycyrrhiza 5g Branches 5g Cutting grass 5g Laokou 5g Gan Song 5g Pericarpium Citri Tangerinae 5g Pork 5-8g Illicium verum 5g Fragrant Leaves 5g Fennel 8g Vanilla 5g.
Before frying, cut the spices into 2-inch knots and soak them in warm water for about 20 minutes until the peppers bubble.
Prepare 2 woks, and put 9 samples (watercress, onion, ginger, fermented grains, 25g white wine, garlic, shredded rice and lobster sauce rock sugar) in one wok and mix well.
In another pot, add 3kg butter to boil, then add salad oil and heat to 70-80%. Spoon the oil onto the evenly stirred watercress, and stir while pouring the oil to prevent the watercress from coking. Then put the watercress on the fire and cook it on medium heat for about 10 minutes. When watercress is quick-drying and moist, stir-fry over high fire, and cook over low fire when oil boils. Add the soaked spices until the moisture of each raw material is basically dry, and continue to stir-fry until the raw materials are soaked for 9 minutes, and stir-fry for 5- 10 minutes.
Diaotang
As the saying goes, no chicken is not fresh, no duck is not fragrant, no bone is not thick, so you must pay attention to the collocation of raw materials to ensure the delicious soup.
It is characterized by milky white, positive taste and thick consistency.
An old hen, an old duck, a pig bone 1.5 kg crucian carp 4 kg.
(Carassius auratus soup must be wrapped in gauze)
Hanging soup technology
1 Soak the raw materials in cold water 1 hour, so that the nutritional components in the raw materials are in doubt and the soup is delicious. 3 Add ginger and onion cooking wine and pepper granules when hanging soup. 4 Fill it with water at one time. If the water is boiling, just add boiling water and rush into the soup pot. It is forbidden to add cold water to the soup pot. 5 often make bubbles.
across the way
It is generally recommended to use a 4:6 pot, that is, 4 minutes of clear soup and 6 minutes of oil.
Ingredients: ginger 50g garlic 50g salt 15g monosodium glutamate 50g chicken essence 50g pepper 5g rice wine 75g sugar 15g mash 10g dry pepper 40g pepper 25g old oil 5kg fresh soup 3kg.
Remember: adjust the taste first, then put the color masterbatch. Zanthoxylum bungeanum and dried capsicum are put with old oil and color masterbatch before they are put.
Broth pot bottom
Formula: chicken essence 30g monosodium glutamate 20g salt 10g pepper 10g jujube 10g medlar 5g garlic 10g ginger slices (peeled) 5g chicken oil 50g tomato 4g delicacies 20g broth 4kg lard 10g.
Mountain delicacies (Haemophilus ovis, Bovine Bacillus, Pleurotus ostreatus, etc. )
Chop 20 grams of Angelica sinensis and 20 grams of Codonopsis pilosula into granules and put them in the bottom of the white soup pot.
Old oil recovery
After the guests have finished eating, it is forbidden to put any garbage such as saucers and cigarette butts at the bottom of the pot to ensure the hygiene of the soup. It is forbidden to eat anything containing pigments and flavors. 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.
Washing oil
When the oil turns black due to long-term use or improper treatment, add water with the ratio of 1:2, and boil for about 10 minute for precipitation 1 hour, then gently take out the oil on your face and boil it. If the color is still black, continue to wash it once or twice.
Solutions for mixed soup:
Reason: 1 Oil contains too much water. 2. The ratio of soup to oil is not suitable. 3. Improper eating by guests causes mixed soup.
Solution: Knock out most of the oil in the pot and replace it with old and new oil in the kitchen.
Hot pot seasoning and soup requirements:
1, not spicy enough: stir-fry Chili with old oil. 2. Too spicy: add sugar and fermented grains and stir with old oil. 3. Not spicy enough: stir-fry the pepper with old oil. Pay attention to stir-fried Zanba pepper (salad oil 10 kg, Zanba pepper 5 kg, fennel soaked).
4. Too spicy: Take some old oil out of the pot, add some clear soup and then add some fermented grains and sugar.
5. The salty taste is not enough. Dissolve the salt in the broth and add it to the bottom pot.
6. Too salty: add a lotus root and a potato, or add a proper amount of clear soup to solve it. Lotus roots and potatoes can reduce salt. )
7. In order to ensure the reckless behavior of the guests, pouring a lot of dishes into the pot will affect the quality of the bottom of the pot. Please keep the bottom of the pot 8 minutes full.
Hot pot taboo:
Some people say that you only need to drink more soup to eat hot pot, and everything you eat can only be eaten after it is scalded. Actually, it's wrong. It's still taboo to keep your own characteristics all the time.
1, avoid using deteriorated raw materials.
2. Avoid using vegetable raw materials with excessive chlorophyll.
3. Avoid using raw materials containing too much alkali when making.
4. Avoid using raw materials with too many meridians and too thick fibrous tissue.
5. Avoid adding soy sauce to the soup brine.
6. Avoid the soup from becoming mixed and sticky.
7. Avoid excessive firepower adjustment.
8. Avoid putting too many ingredients into the soup pot at one time.