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Chongqing new hot pot spices (a)
The so-called Chongqing new hot pot is relative to the Chongqing old hot pot.
Chongqing old hot pot emerged in the mid-1990s, around 2000 to reach its peak. More representative is, Linjiangmen old hot pot, Qiaotou hot pot, etc., the hall of the performance is: brick base stove, under the coal ball stove (later changed to kerosene stove, liquefied petroleum gas furnace, etc.), coarse magnetic bowl, long wooden benches, dishes (tripe, duck intestines, etc.) on the catty weighing rather than on the portion of the sale, the hall is not air-conditioned, at most, just to plant a few fans, the more primitive is the owner of the store to the diners each with a large bushel, the crowd of people! Bare shoulders, sweating, guessing and rowing is also fun. Good business store is not selling small tables, such as two or three people to eat, the boss will tell you in advance, "to set up the yo!" This means that if another two or three people come to eat, you will have to eat at the same table, regardless of whether you know each other or not. "Yummy dogs" (gluttonous and not polite people) said in unison, "to get, to get ......."
The base of the old hot pot is made of butter, vegetable oil, chili peppers, peppercorns, ginger, garlic, and bean curd, and never spices, relying on the chef's mastery of the fire to make sure that the base is sautéed. (The website disclosure of the Chongqing hot pot system has been very detailed, I will not repeat.) After the base material fried start to blend the pot, the first chili, pepper, chicken essence, monosodium glutamate (MSG), ginger seeds, garlic cloves, mash, cooking wine, rock sugar, refined salt, etc. into the pot, and then the oil, water (white soup) according to the ratio of 6:4 scooped into the pot, you can go out of the hall on the table, for guests to enjoy.
This old hot pot with simple materials, frying fine to reflect the raw materials of the "flavor", the pursuit of hot pot "true flavor", heavy, long aftertaste, but the fatal shortcomings are too greasy, lack of flavor, aroma and freshness rely on recycled old oil to To achieve, and recently Chongqing hot pot has been Chongqing hot pot of the old oil problem for diners outside of Chongqing has been criticized, but also become other genres of hot pot on its attack on the "soft underbelly".
With the civilization and progress of society, as well as the change of people's consumption concepts, especially the importance of their own health, the demand for food is getting higher and higher.
Chongqing hot pot reform is imperative.
New school of Chongqing hot pot thus to the market.
First, abandon the use of old oil: the implementation and promotion of disposable pot bottom.
Second, carry out research on spices (referred to as spices), used in hot pot base and to pot, in order to achieve the purpose of the endowment of aroma, aroma, flavoring.
Spices are made from the seeds, fruits, buds, skins, leaves, stems, roots, etc. of plants or substances obtained therefrom, which have a stimulating aroma and can enhance appetite and help digestion and absorption while giving hot pot an aroma. Spices have the functions of coloring, perfuming and odor inhibiting. Many spices also have antibacterial, antiseptic, antioxidant and special physiological and pharmacological effects. But the spices used in hot pot, the most direct, the most fundamental purpose is to use its flavor.
Most of the spices such as cloves, cumin, star anise, Huo Xiang, cinnamon, etc., in addition to incense, incense meaning, but also has the function of traditional Chinese medicine. According to the history of "medicine and food", "medicine and food" of China's national conditions, the Ministry of Health on March 5, 2002 published "on further standardizing the management of health food raw materials," in the "Notice" on the same source of medicine and food items that can be used in health products, items and health food prohibited items to make Articles and health food prohibited items to make specific provisions, a list of 87 kinds of both food and drug list of items, of which a considerable portion that can be used for hot pot production of spices.
Spices are both food and medicine. As the folk slang says, "medicine has three poisons". Therefore, spices used in hot pot, we must pay attention to each other's compounding and concocting problems, if you use good, will produce the ideal effect of adding or multiplying, with the bad will be contradictory to each other, the role of phase reduction. If the use of prohibited items, there is also the possibility of causing discomfort in some people, serious dietary accidents.
New school of Chongqing hot pot why the spices are applied during frying.
First of all, it is the need for odor suppression, fragrance and aroma, hot pot base frying, especially Chongqing hot pot frying "butter" is never missing, butter cooked and other raw materials will produce a strong flavor after mixing. But the butter itself has a fishy odor, relying solely on ginger, garlic and other materials can not be completely pressed fishy, and we have developed a base with some of the materials in the spices have a strong deodorization, decontamination effect. Pressure to remove the fishy smell of butter, and butter cooked aroma mixture will produce a wonderful composite aroma, thus playing the role of odor suppression, remove the evil, presenting the aroma, increase the role of aroma.
Secondly, it is the need for antiseptic, sterilization and fragrance. Hot pot base frying end in the storage and to be used in the process, the surface of the base and the base in the residual moisture and air contact, with the passage of time will make the base gradually oxidation, loss of flavor, rancidity, mildew, etc., especially in summer will seriously affect the quality of hot pot base, and even can not be used, we have developed for the spices used in the hot pot base has a very strong sterilizing, antiseptic effect, in order to maintain the quality of the base and retain flavor, extend the shelf life of the base and retain the flavor, extend the shelf life provides a guarantee.
Third, the need for dietary health. Some diners have an allergic reaction to spicy gastrointestinal; some acute diners will not be hot cooked dishes eaten; there are some diners in poor health, such as cold spleen and stomach, kidney and yang failure, intestinal cold and slippery discharge, cold and so on due to eat hot pot will produce discomfort, we according to the principle of homology of food and medicine on the spice recipe for fine tuning used in hot pot seasoning to achieve the effect of removing the cold, warming the middle, dampness, stopping diarrhea.
Well, the above mentioned hot pot base production and the use of spices. Chinese food is concerned about "a hundred dishes, a hundred flavors", and hot pot is concerned about "a hundred dishes, a flavor", as long as you fry the base material, a variety of meat food, vegetables, soy products, such as the Peking Opera, "Sheng Dan net end of the ugly "have jumped into the pot, the play is about to sing well.
And slow down, the dishes are under the pot, but the soup is slowly simmering, the flavor is also slowly out, the guests he can not wait, there are opinions.
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Home cooking hot pot:
Ingredients/Seasoning]
Cabbage 1
Winter noodle 2 handfuls
Hot pot cooking seasoning (optional) 600 grams
Fresh shiitake mushrooms 3pcs
Scallion 2pcs
Onion 1/2 pc
High soup 3 to 4 pcs.
3~4 cups of stock
3~4 cups of water
1/2 tbsp sesame oil
1/3 tbsp salt
1/2 tbsp Shiba Miso
2 tsp white pepper powder
[Preparation Procedure]
(1)Wash all the ingredients, slice cabbage and onion, and cut scallion into pieces and set aside.
(2)Soak the winter noodles in water until soft and set aside.
(3)In a hot frying pan, add onion slices and sauté.
(4) Mix stock and water and heat to simmer.
(5) Add cabbage and seasonings and cook over medium heat for 10 minutes or until cabbage is tender.
(6) Finally, add the hot pot ingredients, mushrooms, rice noodles and scallions until cooked to taste.
Add broth as needed depending on how the ingredients are simmering.
Spicy Hot Pot
[Ingredients/Seasoning]
1/2 catty grass shrimp
2 pieces of chicken blood
1 catty meatballs (optional)
1 piece of soy sauce
1 piece of calamari
1 piece of coconut
1 piece of green coconut
2 pieces of frozen bean curd
2 packs of sliced pork in hot pot
Onions, onions and green pepper. p>
Onion (shredded) 1/2
Cabbage 1 piece
Kimchee mushrooms 1/2 catty
Green onions 2 sprigs
Seasoning: chili powder 1 tsp
Chili sauce 2 tbsp
Sugar 1 tbsp
Salt a pinch
6 cups of stock
Sesame oil 1/2 tbsp
Spicy Oil 1 tsp
Small Marinade Packet 1 packet
Dipping Ingredients: Green Garlic Tail (cut into small pieces of about 0.5cm) 2 tbsp
White Vinegar 3 to 4 tbsp
Pinch of sesame oil
[Preparation Procedure]
(1) Heat up the stock and add in the flavoring ingredients, if the stock tastes salty enough there is no need to add salt.
(2)Heat the soup base and boil it, then put in the Chinese cabbage, and put the ingredients in order to line up on the surface of the pot, and serve after it is cooked.
The hot pot materials can also be added to the large intestine, pig blood cake and so on.
The hot pot ingredients are meat, meatballs, seafood and vegetables, and you can buy all the ingredients you like and put them into the pot, but don't put too much into the pot at one time, and if you have a lot of ingredients, you can put them in the refrigerator first, and then replenish them if there is not enough, so that the food will be fresh and safe.
Because of the high temperature around the hot pot, food can be spoiled, and the food on the table should be cooked in a short time.
The food should be cooked within a short period of time.