Question 2: How to make sesame oil dipped vegetables in Chongqing hot pot? Sesame oil with garlic paste and salt.
Question 3: How to make sesame oil dishes in Sichuan hot pot? Chongqing people say that hot pot and rape in Sichuan and Chongqing are generally half a bowl of sesame oil with garlic paste. If you think the taste is not enough, you can add some salt and monosodium glutamate. View original post >>
Question 4: What is the sesame oil of Chongqing hot pot? It's not greasy at all Our sesame oil here is a little bit of sesame oil with strong and greasy taste! By standard. The oil dish for eating hot pot should be pure sesame oil. But many restaurants use so-called "sesame oil" and "sesame blended oil" to save costs. This oil is made by blending a little sesame oil with salad oil or cottonseed oil. The cost is low, and it smells better. There are even unscrupulous vendors who directly blend salad oil with essence.
Question 5: How to prepare fragrant rape in Sichuan hot pot? Chongqing people say that the hot pot and oil dish in Sichuan and Chongqing are generally half a bowl of sesame oil with garlic paste. If you think the taste is not enough, you can add some salt and monosodium glutamate. View original post >>
Question 6: Why is Chongqing hot pot seasoned with sesame oil not spicy? What is the principle? Sesame oil contains a kind of sesame sugar.
Can neutralize or dilute capsaicin in pepper,
So it doesn't taste so spicy,
And hemorrhoids,
Eating Chili won't hurt so much.
Actually, capsaicin has been neutralized by sesame sugar.
Question 7: Which is better for Chongqing hot pot sesame oil (sesame oil dish)? Is that oil that makes you feel safe? By standard. The oil dish for eating hot pot should be pure sesame oil. But many restaurants use so-called "sesame oil" and "sesame blended oil" to save costs. This oil is made by blending a little sesame oil with salad oil or cottonseed oil. The cost is low, and it smells better. There are even unscrupulous vendors who directly blend salad oil with essence.
Question 8: How to make sesame oil in Chongqing hot pot depends on which one you need.
Sesame oil and garlic dishes
Ingredients: garlic, sesame oil, monosodium glutamate, salt.
Production: Peel garlic, make garlic paste, and add sesame oil, monosodium glutamate and salt (stir-fried salt).
Features: sesame oil and garlic are rich in flavor and spicy and palatable.
Egg rape (red soup hotpot)
Ingredients: raw eggs, sesame oil, monosodium glutamate and cooked salt.
Production: beat raw eggs (egg whites are enough) into a bowl. After mixing, add sesame oil, monosodium glutamate and cooked salt and mix well.
Features: smooth, tender and fragrant.
Green pepper dishes (mutton hotpot, fish head hotpot, etc.). )
Ingredients: small green pepper, coriander powder, celery, crisp soybean, mustard tuber, salt, monosodium glutamate and chicken essence.
Production: small green pepper and celery are cut into fine particles respectively; Dice mustard tuber; Put small green pepper, celery, mustard tuber and coriander powder into a bowl, add salt, monosodium glutamate, chicken essence and original soup, and then add crispy soybeans.
Features: fresh and spicy, refreshing and pleasant.
Millet pepper (abalone hot pot, wild mushroom hot pot)
Ingredients: millet spicy, fresh soy sauce, garlic, monosodium glutamate, salt and chopped green onion.
Production: Put the millet into a bowl and add salt, garlic, fresh soy sauce, monosodium glutamate and chopped green onion.
Features: fresh and spicy.
Red oil dish (white hot pot, chicken pot, etc.). )
Ingredients: sesame oil, red oil, sugar, garlic paste, monosodium glutamate, salt.
Production: put sesame oil, red oil, sugar, garlic paste, monosodium glutamate and salt into a seasoning tray and mix well.
Features: salty, slightly spicy.
Sesame oil seasoning vegetables (white soup mushroom hotpot)
Ingredients: sesame oil, cooked sesame seeds, monosodium glutamate and salt.
Production: pour sesame oil into a bowl and add monosodium glutamate, salt and cooked sesame seeds.
Features: salty and fresh, rich in flavor.
Pepper-flavored dishes (white soup eel hotpot)
Ingredients: two gold bars of dried pepper, shredded ginger, shredded garlic, minced coriander, shredded onion, salt, monosodium glutamate and sesame oil.
Production: After the dried peppers are roasted on low fire, rub them into pieces with cloth gloves, put them in a bowl, and add shredded ginger, shredded onion, shredded garlic, chopped coriander, monosodium glutamate, sesame oil and salt. When eating, scoop in the original soup and mix well.
Features: fresh and spicy, strong coolness.
1, sesame oil monosodium glutamate disc:
Ingredients: sesame oil, monosodium glutamate.
Production: use a small dish, scoop in sesame oil, add monosodium glutamate and mix well.
2, sesame oil garlic dish
Ingredients: sesame oil, garlic and monosodium glutamate.
Production: peeled garlic, put it into a tile bowl and mash it into mud; Spoon sesame oil into a small dish, add monosodium glutamate and mashed garlic and mix well.
3, egg sesame oil dish
Ingredients: fresh eggs, sesame oil and monosodium glutamate.
Production: Beat the eggs into small dishes with bamboo chopsticks, then add sesame oil and monosodium glutamate and mix well.
4, sesame oil pepper oil dish
Ingredients: sesame oil, pepper oil, monosodium glutamate.
Production: spoon sesame oil into a small dish, add pepper oil and monosodium glutamate, and mix well.
5. Vegetable oil monosodium glutamate dish
Ingredients: vegetable oil, monosodium glutamate, garlic paste.
Production: Spoon vegetable oil into a small dish, add garlic paste and monosodium glutamate, and mix well.
6, double oil monosodium glutamate dish
Ingredients: sesame oil, cooked vegetable oil, monosodium glutamate, garlic paste.
Production: put sesame oil, vegetable oil, monosodium glutamate and mashed garlic into a small dish and mix well.
Supplement:
Sesame sauce+Tianjin garlic hot sauce+sesame oil (if you like spicy food, you can also add some delicious steamed bread with hot sauce)
Question 9: How to make the mother oil of Chongqing hot pot 1. Stir-fried hot pot bottom material.
Ingredients: vegetable oil 500g butter 300g Pixian watercress 300g dried chilli 350g ginger 20g garlic 40g onion 60g rock sugar 30g fermented glutinous rice juice100g star anise 20g kaempferia10g cinnamon10g fennel10g tsaoko 5g Lithospermum 5g geranium 2.
Method:
1, cooking vegetable oil first; Cut the butter into small pieces; Pixian watercress is finely cut; Boil dried chilies in a boiling water pot for about 2 minutes, then take them out and chop them to get Ciba chilies. Ginger is broken; Garlic peeled into petals; Green onions; The 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 fire, stir-fry the wok, add vegetable oil to heat it, add butter to boil, add ginger, garlic cloves and scallion to saute until fragrant, then add Pixian watercress and Zanba pepper, and stir-fry it slowly for about 1 ~ 1.5 hours until the watercress is dry and fragrant.
3. Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, Amomum tsaoko, Lithospermum, cinnamon, vanilla, clove, etc. Continue to stir fry on low heat for about 15 ~ 20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and cook slowly on low heat until the water in mash juice completely evaporates. At this time, take the pot away from the fire, and then.
Second, the preparation of hot pot soup
Materials: pig bone 300 g beef bone 300 g chicken claw bone 100 g ginger 10 g onion 30 g cooking wine 20 g chicken essence 30 g monosodium glutamate 15 g.
Method:
1, pig bonzi bone and bovine bonzi bone are washed and crushed; Wash the chicken claw bones; Ginger is broken; The onion is knotted.
2. First, blanch pig bones, ox bones and chicken feet bones in a boiling water pot, take them out and put them in a clear water pot, add ginger, onion and cooking wine, boil them with strong fire, then simmer them with low fire until the soup is milky white, and remove residues to get fresh soup.
3. Then add chicken essence and monosodium glutamate, add vegetable oil to the wok and stir fry. Then sprinkle it into five hot pots, and sprinkle dried pepper 150g and pepper 25g in each pot. At this time, hot pot can be served. After boiling for a few minutes, you can blanch all kinds of raw materials.
Third, some related problems in operation
1, hot pot bottom material must be fried with low fire, so as to avoid the raw materials from being fried and let the fragrance and pigment in the raw materials fully ooze out.
2. In the frying process, use a spoon or spatula to turn it constantly, so that the raw materials are heated evenly and avoid sticking to the pot.
3. Pixian watercress added to the bottom material of hot pot is mainly used to improve taste, while Zanba pepper is mainly used to improve color, but both of them should be slowly fried to dry water, so that their taste and pigment can be fully dissolved in oil.
4. Adding rock sugar to the hot pot bottom material can play the role of "bright" 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 reconciling various flavors and removing the bitterness of some spices.
5. Adding spices to the hot pot bottom material is undoubtedly to enhance the fragrance. Lithospermum is added to increase the red color, but the amount of spices should not be too large, otherwise it will produce bitterness. At the same time, the types of spices added should not be too many, mainly common spices such as star anise, kaempferia kaempferia, cinnamon and fennel, with a small amount of other spices added as auxiliary. Note that, generally speaking, the spices added in the chafing dish bottom material are less than those added in the brine preparation.
6. When preparing the hot pot soup, if the taste is not too spicy, then the dried peppers inside do not need to be directly put into the frying pan and fried with oil, but first put them into the boiling water pot to reduce their spicy taste, and then take them out and sprinkle them 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. When frying in small batches, it is generally necessary to grind spices into powder to reduce their dosage and shorten the frying time of spices appropriately.
8. After the hot pot bottom material is fried, a layer of oil floats on the surface. We can use part of this layer of oil as the old oil for the next frying as the "mother oil", because this will make the flavor of the hot pot bottom material more rich and mellow. ...& gt& gt
Question 10: Why is the proportion of hot pot dipping sauce in Chongqing sesame oil Sichuan hot pot or Chongqing hot pot mala Tang relatively high? Generally, dishes taste after being rinsed in a pot, so there is no need to dip them in sesame sauce to improve the taste. Besides, no matter what raw materials are, don't they taste the same when dipped in sesame sauce? Sesame oil dish can enjoy the original flavor of food, which is very suitable for meat and vegetables. People who often eat hot pot will find that things that have just been rinsed are easy to burn their mouths if they are sent to their mouths in a hurry, and eating too hot things for a long time is also easy to cause esophageal cancer. If you wait until it is completely cold before eating, it is easy to solidify a layer of solid butter on the surface of vegetables or meat, because this is one of the main materials used in the bottom of Sichuan hot pot and Chongqing hot pot. If you use a sesame oil dish, the rinsed things can be cooled by rolling them twice in the oil dish and eaten immediately.