① Red soup is a typical Bai hot pot basic soup in Chongqing. This soup has a wide range of uses, and it is used in most varieties of hot pot in Chongqing. that

Features: strong flavor, thick juice, spicy and palatable, fresh and sweet. There are many recipes and making methods of red soup, and these kinds have their own characteristics.

Here are three well-known and recognized formulas and modulation methods for you to choose from.

Formula 1:

Clear soup 1500g butter 250g.

Douban 150g douchi 100g

Rock sugar 15g Chili Festival 50g

Jiang Mo 50g Zanthoxylum bungeanum10g.

Salt 15g cooking wine 30g

Old jujube juice 100g

Equation 2:

Beef soup 1500g butter 200g

Douban 125g Douchi 45g

25 grams of rock sugar, 25 grams of dried pepper.

Jiang Mo 50g refined salt 10g.

25g cooking wine, fermented liquor 150g.

Formula 3:

2000 grams of chicken soup and 250 grams of butter.

200 grams of bean paste and 50 grams of lobster sauce.

50g of rock sugar, ginger100g.

200 grams of garlic and 25 grams of dried red pepper.

25g Zanthoxylum bungeanum, refined salt10g.

Cooking wine 100g mash 100g.

Vegetable oil 100g sesame oil 200g.

Although the above three formulas use different seasonings, they are basically authentic Chongqing hot pot red soup.

The specific modulation method of red soup is:

First, put the wok on a big fire and add oil (butter or vegetable oil, etc.). ) and heat, then add watercress and ginger slices (mashed with ginger) and fermented beans.

Stir-fry red, then make soup, cook, cook wine, fermented juice, pepper, pepper, salt, rock sugar and so on. Until you have soup.

When the juice is thick, the aroma is overflowing and the taste is spicy and sweet, it can be used for hot pot.

When preparing red soup, we should also pay attention to the following two points: First, the soup surface is mixed with oil, and it must be skimmed. Its method

Yes: dip the back of the spoon lightly, so that the floating foam sticks to the back of the spoon, and then remove it to avoid skimming the oil. The second is to taste halfway.

Tao. If the salty taste is not enough, add salt appropriately; If the spicy taste is not strong, add some watercress, pepper and pepper; If it is found to be too spicy or salty,

You can add rock sugar or light soup. After supplementary seasoning, the taste of hot pot is more in line with the requirements of eating goods, and the flavor of authentic Chongqing hot pot is more prominent.

The formula introduced above is suitable for hot pot restaurants and hot pot restaurants. Ordinary families can adopt the following simple formula:

Pork soup1500g butter 250g

Douban 125g sugar 30g

50g of ginger and 0g of pepper10g.

Salt 15g yellow rice wine 50g

This recipe is practical and simple, with a slight fragrance, but the basic fragrance is still very strong.

(2) White soup, namely clear soup brine, is also widely used, such as Yuanyang hot pot, clear soup hot pot and nourishing hot pot. , but also very heavy.

Clear the basic soup of hot pot. Its characteristics are: rich flavor, clear soup color, suitable for refreshing, not dry or greasy, but the production process is complicated.

Other formulas and modulation methods are introduced as follows:

Boiling method of "clear soup hotpot"

Cooking clear soup in hot pot is divided into two steps: hanging soup and sweeping soup. (1) Diaotang

Raw materials (such as eating 2500g meat and 2500g vegetarian food):

Chicken1000g

Pig bone1000g

Pork ribs1000g

50 grams of ginger

50g cooking wine

1. Rinse the original soup with clear water, then put it in boiling water to "drain" and then wash it with clear water.

2, raw materials into the pot, add 5000 grams of water, first boil with fire, remove the floating foam, and hang out the umami flavor with a small fire.

(2) Sweep soup

Raw materials:

Chicken breast150g

Salt10g

4 grams of pepper

200 grams of lean pork

Monosodium glutamate 4 g

Production: 1, scoop out 500 grams of fresh soup in advance and let it cool. Then mash the chicken breast and clean pork into minced meat,

Dissolve shredded pork with 250g fresh soup respectively.

2. Boil the fresh soup on the fire, add salt and pepper, first pour the floss into the soup, and mix well with a spoon until the floss floats on the soup.

When cooking noodles, turn the pot to a low heat and keep it slightly boiling. After five minutes, fish out the minced meat with a leaky spoon, then boil the soup and add the chicken floss to the soup.

Stir well with a spoon. After the minced chicken floats on the noodle soup, move the pot to low heat and keep it slightly boiling. Then squeeze the minced chicken into a ball and put it in the soup.

Boiling in the middle. When serving, put the chicken down and put monosodium glutamate.

Pay attention to the following points when cooking clear soup:

1, the raw materials used for hanging soup must be fresh and tasteless, otherwise it will make the soup taste neither fresh nor mellow.

2, in order to make the soup fragrant and thick, when hanging the soup, you should add enough water at a time, and never add cold water in the middle, otherwise it will make

The taste has faded.

Never wash the soup with fire for a long time, it will make the soup milky white and unclear.

The velvet of soup must be dissolved in cold soup, so as not to weaken the flavor of soup.

5. When sweeping the soup, always remove the oil beads and floating foam on the noodle soup.

The above methods are suitable for professional hot pot restaurants, which are difficult for ordinary families to do. The following simple formulas and systems can be used for home production.

Method: Take 5 crucian carp, remove scales, gills, laparotomy, wash them, put them in a pot, pour 2500 grams of clear water, add ginger and simmer them with slow fire.

Cook slowly until the soup is ready. In addition, use 1000 grams of hen, ribs and bonzi bones, and add water to the pot to boil soup. In that way

Then mix the fish soup and chicken soup, and add seasonings such as salt and pepper. If you don't specialize in cooking soup, you can use broth and bone soup, but it tastes good.

Almost.

Clear soup needs pepper, salt, monosodium glutamate, onion, ginger, pepper and so on. Variety and quantity can be added to assist seasoning.

According to the type of hot pot and the taste of the people who eat it.

(3), "rinse hairy belly" marinade cooking method

The marinade in hot pot can be divided into three main steps: hanging soup, smelling incense and cooking.

(1) Diaotang

Raw materials (such as eating 2500g meat and 2500g vegetarian food):

Bovine bone1000g

500 grams of beef ribs.

Production: firstly, wash the beef bones and beef with clear water, and then put them into a boiling pot to "drain" (clean up the raw materials)

After washing, put it in boiling water for a certain period of time to remove the fishy smell and odor, and then take it out. ) Wash it with water and put it into the pot.

Add about 3500 grams of water, boil over high fire, skim off the floating foam on the water surface, then slowly lift it with low fire until it tastes good, and finally remove the soup.

Bones, meat, etc. , is the original soup of hot pot.

When hanging soup, if there is no cow bone, you can use pig bone instead; If there is no beef, you can use pork or chicken instead.

(2) Sour taste and boiling taste

Raw materials (such as eating 2500g meat and 2500g vegetarian food):

Pixian watercress 200g

Zanthoxylum bungeanum 15g