Spicy hot soup ingredients

200 grams of vegetable oil (about 135 grams), 100 grams of lard, 30 grams of bean paste, 30 grams of pickled ginger, 40 grams of pickled chili pepper knots, 10 cloves of garlic, 50 grams of ginger, 15 grams of peppercorns, 25 grams of sugar, 10 grams of salt, 5 grams of monosodium glutamate (MSG), 3 grams of pepper. Another 500 grams of chicken or duck soup.

Frying pan on the fire, under the vegetable oil is hot, under the soaking ginger, soaking chili pepper section, soybean paste, ginger (pat broken) fried a few times, decant the remaining oil, under the lard, garlic cloves, peppercorns, etc., and then fried a few times, poured into the chicken or duck broth, cook for 10 minutes, under the sugar, salt, monosodium glutamate, pepper, boiled, beat off the froth on the line, the soup can be used as the base of the hot pot

1 "Niu Hua spicy hot pot

Some people say that hot pot is a beautiful and fashionable Chongqing city girl, then I say that spicy hot pot is a beautiful and elegant Sichuan country girl, and as usual, spicy water. When Chongqing people are fond of its charismatic hot pot, Sichuan people are also proud of their own unique flavor of spicy hot; when the "Swan" hot pot with its chain stores across the country has become a cultural symbol, Sichuan spicy hot also with its pervasive offensive to occupy the national market.

Sichuan spicy hot to Leshan area as a representative, Leshan spicy hot the best is concentrated in the Wutongqiao District. Speaking of the Wutongqiao this bullet, is indeed one of Sichuan's famous "food house", Xiba tofu, spicy hot pot and bean curd brain are produced here; and the district's Niuhua Town, is the best spicy hot pot and bean curd brain known as the "double food paradise".

Niuhua spicy hot both full stomach more can quench the appetite, but the practice is not complicated: its soup to chicken broth with cinnamon, Chenpi, dried chili pepper, pepper, star anise, Sannai, Hanyuan peppercorns, bean curd milk, mash juice and other boiled into a casserole dish placed on the fire, placed in a ring table, so that the edge of the pot is slightly higher than the desktop. The main ingredients of the spicy hot pot can be really varied, from flying in the sky, running on the ground, swimming in the water to hanging on the branches, the earth, everything: pigeon meat, chicken wings, foot skin, chicken breast, chicken legs, duck tongue, duck paws, quail eggs, beef, tripe, mutton, prawns, lobsters, crucian carp, loach, eel, potatoes, sweet potatoes, side-ear roots, cucumbers, bitter gourd, lentils, mushrooms, mushrooms, enoki mushrooms, gluten, soybean skins, Vermicelli, vermicelli, kelp, fungus, bean sprouts, dried tofu, oil tofu, bitter bamboo shoots, tall bamboo shoots, lettuce leaves (want to be called phoenix-tail), lotus root ...... In addition to the vermicelli, vermicelli, and pig's blood is placed in a bamboo funnel to cook, bean sprouts and earwigs are tied with a thin thread on a bamboo stick, the rest of the main ingredients are either cut into slices, chopped into pieces, or ripped into threads and put onto a bamboo stick, and then put them into different categories. The rest of the main ingredients are either sliced, chopped, or torn, and put on thin bamboo sticks and placed in small square baskets in different categories. Customers are free to choose according to their taste. Unlike Chengdu spicy hot pot with refined salt, chili powder, pepper powder, monosodium glutamate, green onion with a dry plate, and not the general red oil chili plate, Niuhua spicy hot pot ingredients plate and can be described as one of the best: spicy hot pot can be described as the best is the duck's tongue, Niuhua people are commonly known as "aircraft", its tender and crisp degree of I do not know how many times better than the tripe, duck palms and loach! The first time I've seen it, I've seen it, and I've seen it!

Niu Hua spicy hot pot is generally divided into red and white stick: each 10 cents of white stick is vegetarian and cheaper meat dishes, 50 cents a red stick is mostly meat dishes. Spend less than 100 yuan, with drinks, you can let five or six people decent eat a good time. Winter around the fireplace to eat all warm, summer with a cold beer to clear the heat and defeat the fire. Spicy hot stores all over the urban and rural streets and alleys, young and old.

In recent years, Niu Hua spicy hot not only in Sichuan snacks laid its "Shu Sheikh" status, but also out of Sichuan, for the people of the country to bring a cozy enjoyment.

2 "hot and spicy hot pot production method

Instruments: (according to their own preferences, the type of raw materials, how much can be increased or decreased)

Meat: rabbit waist 50 grams, 50 grams of tripe, eel 50 grams of pork ring throat 50 grams of pork ring throat 50 grams of luncheon meat 50 grams of duck intestines 30 grams

Vegetarian: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of winter melon, 50 grams of mushrooms, 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, Pixian soybean 150 grams, Yongchuan tempeh 50 grams, 10 grams of rock sugar, 5 grams of peppercorns, 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 refined salt, 10 grams of grass jelly, 10 grams of cinnamon, 10 grams of rowan grass, 10 grams of cinnamon, 10 grams of cucumber. 10 grams, 10 grams of row of grass, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup

Making procedures:

1, the system brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County bean office (first Do 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 skewers scalding, according to the fire of different dishes scalding mature.

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, scalding time should also be longer, scalding such raw materials do not swing too much, too fast, master the fire, there will be no problem of undercooking.

3 "spicy hot

5 kilograms of bone broth ratio:

1, Sichuan production of "Cuckoo City brand" Pixian 300 grams of soybean (which is the main raw material), 250 grams of rapeseed oil

2, 150 grams of dry red pepper (cut into small sections of about 2 centimeters); pepper 50 grams

3, 3 tablespoons of sugar; dry ginger (sliced) and 150 grams of cloves of garlic. cloves of garlic 150 grams each; green onions (two and a half inch section) 250 grams; side food stores sell 150 grams of spices a bag (back to the anise anise, etc.); salt (depending on the salinity of the beans you buy set, because some manufacturers produce too salty soybean); a spoon of chicken essence

Specialty frying material fire is very critical:

1, hot pan with oil, oil is cooked, will be the dry chili peppers and peppercorns slightly over the oil (i.e., turn off the fire) fish up to be used!

2, the frying pan under the sugar slow frying, to be melted sugar bubbles (frying process depending on the situation open a little fire, pay attention to the melted sugar began to float to the top of the oil can be, at this time sugar bubbles were golden yellow, if turned dark red or black on the frying of the paste) immediately under the ginger, green onion, garlic and cooking stir-fry, and then under the Pixian Douban brisket out of the aroma

3, open the fire, the bone broth into the, add salt! (to the salinity of the soup put, slightly more than the usual roasted vegetables taste focus can be) and chicken essence, soup open into the oil of the dry chili peppers and peppercorns into a small fire and simmer for 10 minutes

Proportions of this can be fried more base, each time the taste of insufficient to the soup can be added to the soup (like spicy spicy can also be directly into the hot material in the hot section of the dry chili peppers and new peppercorns have not been over-oiled)

Note:

Note:

1, the PI County Douban belly to put, and then the PI County Douban belly to the salt. p>

1, fried sugar, only with a small fire, sugar must be fried to melt, and to the oil on the surface of the bubbles only (bubbles for the golden yellow, if the fried paste can not be used again, then the soup is bitter), so that the color of the soup will be red and soup is not sweet

2, bean must be used with the "azalea city brand" Pixian Bean is authentic, other than a lot of unqualified products or taste is not correct

3, The best use of rapeseed crude oil (that is, unrefined oil), do come out of the primer color and flavor are better than salad oil and other refined oil effect

General spicy hot or fish pot soup material does not have to use butter, such as changing to do hot pot primer can be replaced with 200 grams of butter and 100 grams of rapeseed oil with stir-fry (vegetable oil cooked and then under the butter, the rest of the process remains unchanged).

4 "spicy hot

In fact, the authentic Chengdu spicy hot to many kinds of material fried, when my mother did also asked someone to open a list, I glanced, there may be more than 20 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) fried, and some have to add butter. Then add stock and some ingredients to boil can be shabu shabu.

Chicken hot pot

Preparation:

Chicken, parixian bean paste (how much according to personal preference), dried chili (how much according to personal preference), pepper (how much according to personal preference, I am feeling more than addictive), pepper, a small amount of dashi, a small amount of fennel, ginger, green onion, 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: cilantro finely chopped, plus chicken essence, according to personal taste plus salt, like spicy oil to be floated on the soup pot, do not like spicy to pot of soup ~ mix ~

5 "hemp horrified hot pot bottom

Recipe:

Reeseed oil half a kilogram, half a kilogram of lard, half a kilogram of butter, peppercorns, 2 two, dry chili peppers, Pixian soybean petals 1 bag, rock sugar, 2 two, half a kilogram of ginger, garlic half a kilogram, grass jelly, and so on.

Methods:

Three oil mix - plus rock sugar stir-fried over low heat - plus Pixian bean paste stir-fried over low heat (at least half an hour), the sugar can not be charred, otherwise it will not be able to make the sugar charcoal. Can not make the sugar charcoal, or it will be bitter - put the remaining (except Chinese medicine) to fry together, to be ginger and garlic flavor - divided into 5 pots - add water (preferably bone broth) -Equally add the Chinese medicine to simmer for half an hour can be ----5 pot base - an average of 8 dollars.

Above~