"Skewers", also known as "hot pot spicy hot", is the most popular embodiment of grass-roots cuisine, which is actually the predecessor of the hot pot or another form, so people often call it a small hot pot. Spicy hot pot with its unique charm and distinctive features throughout the country in many cities, it can be said that as long as there are people where there is the existence of spicy hot pot, and even to a certain extent, spicy hot pot has become a representative of the flavor of Sichuan.

Introduction of snacks

With the change of time, Sichuan cuisine, Sichuan wine, including Sichuan opera, etc. have long been out of Sichuan, into the country in various places, people have long been accustomed to and like the Sichuan cuisine Sichuan flavor.

Features

Of course, this is not unrelated to the special advantages of hot pot spicy hot pot: "hot pot spicy hot pot" in addition to chili peppers, there are more spices and herbs and natural plants and other recipes, the simmering of the "spices" into the "fresh soup". Putting the boiled "spices" into the "fresh soup", you can directly put in all kinds of favorite ingredients as you like, and you can eat them in just a few seconds to a few minutes. It can be cooked on skewers like a barbecue for people to eat by the handful, or put into a bowl or casserole for a big meal, or made into a mini hot pot like a hot pot restaurant. Like bowls of spicy hot pot, casserole hot pot spicy hot pot is for a single person to order now, skewers of hot pot spicy hot pot is ready to eat, hot pot spicy hot pot is a multi-people party lively ...... spicy hot pot flavor is unique, strange aroma overflowing, so that the more people eat the more they want to eat, eat for a long time do not get tired of it. Remove the hot pot shabu shabu and other food in the taste of a single, dry spicy greasy, easy to catch fire and other shortcomings, but also reflects the spicy and refreshing, long aftertaste style; spicy hot pot business flexibility, flavor and obvious advantages, low prices, more simple and fast, easy to approach, so in Chengdu, spicy hot pot in addition to being called "risotto" and the exception, there are also

Red Hot Degree

Nowadays, walking along the streets of Chengdu, everywhere you can see large and small skewer store, red lacquer short square table, small stools and steaming pot of red soup and that a large number of bamboo skewers to meat, vegetarian to the bamboo skewers on a thread, constitutes the Chengdu special scene, but also out of the now hot more than a decade has not been cold down the skewered incense. Seaweed, potatoes, sliced meat, cauliflower, lettuce, tripe, sausage, squid, winter melon, yellow labneh, gung ho, sea cabbages, konjac, yellow flowers, lotus root, cabbages, ribs and so on regardless of the meat and vegetables, a string of 50 cents a piece of friends and family around a small table in twos and threes, each taking a large handful of their favorite skewers to cook into a pot, cooking dishes in a gap, but also to get high on melon seeds, drink ice-cold beer, and some of the Longmen Zhen. So the sight of shirtless Chengdu men drinking their faces off has become just another part of the city's landscape.

Behind the reason

In fact, in fact, the popularity of kebabs and Chengdu's culture and the reality of productivity is inseparable, like a small fight Basin consciousness so that the careful budgeting and love to taut face of the Chengdu people in the eating of kebabs to find the feeling, so you can take the food when grabbed a big hand on the go, in fact, fifty cents a string of things, in the country are difficult to find; can also play all kinds of The other time, shouting "mix tea!" "Add soup!" The next time shouting "play bubble", the next time shouting "boss, bring five bottles of beer!" ...... ten or twenty dollars a meal hard to the lean and refined workers to run legs, run out of breath, so that in the weekdays all kinds of bad self in the skewer here taste of God; can also be in the checkout roughly yell "boss, count the sign!" In fact, a few large sign count down, the hands of the small workers are counting claws, but only twenty or thirty dollars, to be this effect thi! No wonder the skewer has endured.

Types

There are many types of skewers, from the sea of seafood, fish ah, shrimp ah, crab ah, shellfish, to poultry, pork, beef, lamb, duck, goose, etc., and healthy vegetables, cabbage ah, pea tips, spinach ah, and a variety of other Sichuan people like to eat chili, and skewers is the more spicy the better, not only to be spicy, but also spicy ~ so the bottom of the pot of the spice is very important to the ~ The bottom of the pot is the source of flavor, like ordinary we can see, there are chili peppers, peppercorns, cinnamon, bean paste, onions, ginger and garlic, anise, sesame leaves, Codonopsis, Angelica dahurica, etc., and some of them are still traditional Chinese medicines, you can eat the bottom of the pot, can be nourished after eating!

Origin

Chengdu's "skewers" first appeared in the mid-1980s. At that time Chongqing hot pot just entered the Chengdu restaurant market soon, some towns and cities in order to make a living, in some lively places such as shopping malls, theaters, video halls, etc. near the stalls operating "skewer incense". To bamboo skewers dried beans, rabbit waist, in the brine pot, hot, dipped in spicy seasoning, "good mouth" they walk around and eat, free and easy. Strong flavor, rich cuisine, quality service, inexpensive consumption and favored by the public, diners continue to come and go. I remember when I was in fourth grade, my neighborhood construction road, a long street, almost crowded by a family of skewer stalls, as if everyone is counting on the skewer to make money to eat. But at that time, everyone saw the skewer technology as a baby, and then until after the dining experience training skewers, professional, systematic skewer technology began to take shape.

Innovation

Traditional skewer shop

, the innovation and development of dishes has been relatively slow action, and did not seriously study the market demand and guests' taste needs, the dishes only focus on its appearance, such as the variety of varieties, the degree of freshness, placed in the shape, etc., did not dig deep into the inner taste, color, nutritional health collocation, and do not pay attention to the cultivation of the brand. Today's consumers, to eat skewers have a newer understanding and requirements. From the 80's "mouth food", 90's "eye food" development to today's "heart food" realm, from the color, aroma, taste, type, ware based on the sound (listen to the sound), method (practice), quantity (portion), quality (quality), number (amount of food ordered), and pay more attention to the matching and absorption of nutrition and the freshness of raw materials. In order to cater to and meet the potential needs of consumers in the market, some visionary skewers catering brand began to develop new products on the eclectic, the fusion of cuisine, taste of the sink string, the heritage of the traditional production of the essence and combine it with the innovative launch of the new school of skewers, a kind of skewers that can drink the soup! As we all know, whether the skewers are good or not, the base soup is of course the most important. The new school of skewers to red soup (spicy), white soup (bone soup), clear soup (fresh), seafood soup 4 kinds of soup as the characteristics. The base soup is made of chicken bone and pig bone, and more than 20 kinds of Chinese herbs such as strawberry, cloves, sand nuts and cinnamon are added. The high-purity, high-quality seasoning base is made from chicken bones, pig bones, mushrooms, dried scallops, and other raw materials that are crushed at low temperatures to extract the active ingredients, preserving the high protein, calcium, and peptides that are unique to the raw materials. Not only do the dishes taste good, but the broth is delicious, spicy and dry, so you don't have to worry about catching fire, and it can also be used to replenish calcium, maintain and nourish the body, and appetizing and smooth the flow of Qi. Red soup spicy but not dry, fragrant but not greasy; white soup flavor mellow, long aftertaste; clear soup fresh aroma charming, pleasant and refreshing; seafood soup original flavor, nutrition and freshness.

New School Skewers

, rich in ingredients and comprehensive nutrition, fresh meat, poultry, aquatic products, seasonal vegetables, dried and fresh mushrooms and fruits can be put into the pot, a clip and a shabu-shabu, can be eaten, and the nutrients of the food are not lost. You can eat fresh and delicious food and drink nutritious soup, which is really more delicious, more nutritious, more healthy and more fashionable.

Raw materials

25 grams of Sichuan spicy hot pot base, 500 grams of old soup, 20 grams of rice wine, 25 grams of sugar, 5 grams of monosodium glutamate (MSG), 100 grams of soy sauce, 25 grams of peppercorns, 50 grams of dried chili peppers, a little bit of sesame oil. Chenpi, star anise, cinnamon, grass nuts, cloves, etc. a little, 5 slices of ginger, 6 cloves of garlic, 250 grams of butter.

Process

1, the butter into the wok heat, into the pepper 15 grams, 25 grams of dried chili, ginger, garlic burst incense, and then into the Sichuan spicy hot pot base stir-fry, and pour into the rice wine stir fry. 2, the rest of the materials with the old soup into the wok boil roll, and then cook their favorite food with hot pot saucer. In fact, there are many kinds of skewer practice, just different pots, demonstration examples of their own flavored spicy red soup pot practice: 5 kg of bone broth by the ratio of 1, PI County 300 grams of soybean (which is the main ingredient), 200 grams of butter, canola oil 100 grams of 2, 150 grams of dry red chili pepper (cut into small segments of about 2 centimeters); 50 grams of peppercorns 3, 3 tablespoons of sugar; dry ginger (sliced) and cloves of garlic each 150 grams; green onions (two and a half inches long section) 250 grams; spices a bag (fennel, anise, cinnamon, etc.) 150 grams; salt (depending on the salinity of the soybean you buy, because some manufacturers produce too salty soybeans); chicken stir frying material is very critical: 1, hot pan under the vegetable oil, to be cooked vegetable oil and then under the butter, butter melting (turn off the fire) will be dry chili peppers and peppercorns slightly over the oil and fished out, to be used; 2, the oil pan Inside the next sugar open small fire slowly stir fry, to be sugar melting bubbles (pay attention to the melted sugar began to float to the top of the oil when you can, at this time the sugar bubble was golden yellow, if it turns dark red or black on the fried paste) immediately under the ginger, green onion, garlic and big stir fry, and then under the Pixian Douban brisket out of the flavor; 3, open the fire, the bone broth into the pouring, plus salt (to the salinity of soup material to put slightly more than the usual roasted vegetables taste can be focused on) and chicken broth, soup open! After the oil into the dry chili peppers and peppercorns to small fire and simmer for 10 minutes, you can hot food dishes according to their preferences. According to this ratio can fry some base material, each time the taste is not enough, to the soup can be added (like spicy people can also be directly into the hot material in some of the oil has not been over the dry chili pepper section and new pepper grain) Note: 1, fried sugar, only with a small fire, sugar must be fried to melt, and to the oil on the surface of the pan bubble to line (bubble for the golden yellow, if the fried paste can not be reused, then the soup is bitter), so that the color of the soup will be red and soup is no Sweetness; 2, the best bean paste with "Azalea City brand" Pixian bean paste is authentic, and many other products are unqualified or taste incorrect; 3, the best use of rapeseed oil (that is, non-refined oil such as salad oil), made out of the base of the color and flavor than the effect of refined oil.

Commonly used spices

1, Isatis tinctoria in spicy hot pot soup or brine commonly used in a kind of plush, black-brown root spice, Chengdu people called vanilla, Chongqing people called it Xiang Siong, in fact, should be called Isatis tinctoria, also known as Gan Siong incense. 2, cloves, also known as the male cloves, son of the clove, the clove buds, cooking is commonly used in the dried product, strong flavor, taste of the tongue, tongue sensation of hemp, and the taste of the warm, have the warm stomach, stop hiccups and the stomach, the taste of the warm, the taste of the warm, the taste of the warm, and the taste of the warm. The effect of warming the stomach, hiccups, wind, analgesic. 3, anise should be called aniseed, also known as fennel, dashi, August beads, which is more familiar to a spice. 4, cumin, also known as fennel, incense silk cabbage, Huaixiang, wild fennel. Most areas of the country are cultivated, and familiar, its fresh stems and leaves in cooking commonly used in the production of fennel beans, fennel stuffed dumplings, etc. 5, grass fruit a ginger plant grass fruit fruit fruit, taste strange, not good. Its medicinal properties warm, taste pungent, dry dampness and spleen, expectorant and warming, cold and anti-malarial effect. 6, sand nuts, also known as spring sand nuts, Yangchun sand nuts, the plant Yangchun sand of the ripe fruit, taste astringent, smell smell, medicinal properties warm, taste pungent. Sannae is also called sand ginger and mountain spice in some places, and is a rhizome. Spirit grass for the recent years widely used in hot pot a flavor of spices. 7, row of grass and spirit grass, is also in recent years in the spicy hot pot in the use of a common flavor of spices. 8, cardamom is also known as round cardamom, the market or drugstore has written for the hundred 11 nutmeg alias Jade Fruit. In recent years, the use of hot pot is very common, but the taste of taste is not good, its medicinal flavor pungent and warm, with warming the spleen and stomach, astringent intestines, down the role of gas. 9, cinnamon, also known as cinnamon. Pungent, sweet and hot, it has the effect of replenishing yang, warming the spleen and stomach, removing the accumulation of cold, and promoting blood circulation. The main treatment for kidney yang deficiency, cold pain in the heart and abdomen, prolonged diarrhea. It is oily and has a strong flavor.

Eating characteristics

Skewer eating method is different from Chinese cuisine, not the dishes have been cooked on the table can eat; but some semi-finished dishes to the table, by their own hand operation (cooking), since the hot self-food; dishes hot (cooking) food hot, mastered in the hands of the diners. 1, shabu-shabu: that is, the ingredients clamped, in the pot hot, the key to: first of all, we must distinguish between a variety of ingredients, not a variety of ingredients are all hot. First of all, it is important to distinguish between the various kinds of ingredients, not all of which can be scalded. Generally speaking, tender and crispy ingredients that are instantly cooked are suitable for scalding (shabu-shabu), such as duck intestines, sliced cashews, sliced livers, pea shoots, spinach, and so on; while the texture is a little denser, and it is not easy to cook instantly, so you need to scald them for a while longer, such as maw, mushroom livers, slices of beef, and so on; second, you need to observe the changes in the soup and brine, and when the soup and brine are boiling and rolling, and the soup and brine are full of oil, the scalding of the food is tasty and keeps the food hot; once again, you need to control the fire, which will make the food old. Excessive, the food is old, the fire is not, it is raw; fourth, hot must be clamped food, or fall into the pot, it is easy to cook old, boil. 2, cook: that is, the ingredients into the soup cooked. The key is: first of all, we must choose to cook the ingredients, such as scallops, meatballs, mushrooms, etc. These texture is more compact, must be heated for a long time to eat the raw materials; Secondly, we must master the fire, some long time to cook to cook loose, boil. 3, eat spicy hot experience should be the first meat after vegetarian, hot food soup must be boiling, to be immersed in all the soup hot food; Secondly, to regulate the taste of hot and spicy, the method is: like hot and spicy people, you can From the hot pot side of the oil hot food; on the contrary, from the middle of the boiling hot food; again is to eat spicy hot, must be accompanied by a cup of tea, in order to appetizing and digestion, to solve the oil to greasy, change the taste, reduce the feeling of hot and numb.

The difference between skewers and hot pots

Skewers evolved from hot pots, but the way they are eaten is very different. Hot pot must be operated by yourself, shabu-shabu, while skewers have a professional chef hot in a bowl for customers to use, which makes the taste and quality of cold pot skewers have a better guarantee. In addition, eating skewers must be accompanied by a cup of tea, in order to appetizing digestion, oil to grease, change the taste, reduce the feeling of spicy. Tea to green tea for the top. Skewers, from the hot pot, and hot pot is early to be different regions, different groups of people adapted to eat hot pot to be commonplace consumer behavior and habits. Therefore, the skewer has a very good market base, but also because it is more than hot pot has characteristics, long flavor, spicy adjustable, taste plate variety, easy to eat, rich leisure mood, more intimate than hot pot and personality, consumption than the hot pot free, less than 20, 30 yuan, that is, the taste of leisure, as much as seven, eighty yuan, you can eat a lot of fun.