Bone, broth a lot (add soup at any time)
The following is 10 copies (pot) soup
Oil fried Pixian Douban 800 grams
Pixian Douban is made of fava beans. Chili. Salt brewed. PI County, Chengdu is a local specialty. Its color red moist. Spicy thick PI County bean is the most important red hot pot soup seasoning, used in the soup brine can increase the fresh flavor and aroma. The soup has a warm mellow spicy flavor and thick red.
Oil fried tempeh 200 grams
Tempeh, is the use of soybeans. Salt. Spices brewed, its odor mellow. Yellow and black color. Smooth and oily. The soft and scattered seeds of the poa. Fresh and sweet flavor. The flavor of Chongqing Yongchuan black bean is the best. The black bean is used in the soup brine to increase the savory and mellow flavor.
Dried chili 1000 grams
Dried chili pungent and warm, can dispel cold stomach, its color is bright red, spicy taste is heavier. There are many varieties of dried chili peppers. Two gold bars, five leaf pepper, morning glory, seven star pepper, big red robe and millet pepper and so on.
The hot pot soup brine pot base add dried chili, can deodorize the greasy suppression of odor, increase the spicy flavor and color.
Pepper 150 grams
Pepper, taste pungent warm hemp flavor strong, can warm the cold, with the role of dehumidification pain, pepper varieties to Shaanxi pepper Sichuan Maowen pepper. Qingxi pepper for the best.
Pepper is an important hot pot seasoning. Used in soup brine can pressure fishy in addition to foreign, increase fresh aroma.
Ginger 10
Ginger is pungent and wet. Containing volatile oil curcumin. Has a special spicy flavor. Ginger is used in red soup, clear soup soup brine, can effectively
Deodorize the shame. It can enhance the flavor.
Garlic 2 heads
Garlic is pungent and aromatic. Contains volatile oils, second-rate compounds.
Garlic is mainly used for flavoring and adding aroma, suppressing fishy smells and removing odors.
Mash 500g
Mash. Brewed from glutinous rice, the rice grains are soft and not rotten, and the wine juice is fragrant and mellow. It is sweet and savory, thick but not muddy, and canned but not sticky.
Add mash to hot pot soup and marinade. It can increase the freshness, suppress the fishy odor and remove the strange taste so that the soup and marinade will have a sweet taste.
Salt in moderation
Salt, known as sodium chloride, is a small crystalline particles. With a salty flavor, it can detoxify and cool the blood, moisten the dryness and stop oxygen. Salt in the hot pot in the fixed flavor seasoning freshness to remove the role of greasy fishy.
Icing sugar moderate amount
Icing sugar is a replica of sucrose, which is crystallized and has a sweet taste. It is sweet and neutral in nature. It benefits the qi, moistens the dryness and clears the heat.
In simmering hot pot soup brine, add rock sugar grams to make the soup mellow and sweet, with the role of alleviating the stimulation of spicy taste,
100 grams of cooking wine
Cooking wine is glutinous rice as the main raw material brewed from, with a soft taste of wine and a special aroma.
The main role of wine in hot pot soup brine is to increase the flavor. The main role of the wine in the hot pot soup brine is to increase the aroma, color, deodorization, in addition to the odor,
Monosodium glutamate (MSG) in moderation
Monosodium glutamate (MSG) is made from soybeans, wheat. Wheat. Kelp and other protein-containing substances extracted from the flavor, delicious,
In the hot pot to enhance the freshness of the aroma. The flavor is enhanced.
Chicken essence appropriate amount
Chicken essence is more widely used in recent years to help the freshness of the strong, with chicken and eggs and sodium glutenate refined, chicken essence of the freshness of the amino acids from animal and plant protein decomposition.
The function of chicken essence is to increase the freshness and flavor.
Pepper 100g
Pepper. Pungent and warm with a strong aromatic odor, with warming and dispersing cold, stomach and gas effect.
In the clear soup hot pot used to remove fishy pressure shame. It is used in the clear soup hot pot to remove the fishy smell and enhance the flavor.
The role of hot pot spices and its dosage.
1 Isao 50 grams of 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 fragrant woad, in fact, it should be called Gan Woad, also known as Gan Woad incense. With a pungent, almost strong turpentine-like odor and the ability to regulate qi and relieve pain, open up depression and awaken the spleen, Isao is used as a traditional Chinese medicine for treating chest and abdominal distension, stomach pain and vomiting, loss of appetite, and dyspepsia. Add this spice to spicy hot pot soup or marinade for a strong flavor. But pay attention to the amount of grasp, a dosage should not exceed 5 grams, otherwise the aroma "greasy".
2 cloves 20 grams, also known as male cloves, sub-cloves, for the flower buds of cloves, cooking is commonly used in the dry product, strong flavor, taste of the tongue, numb tongue feeling, its nature of pungent and warm, warm stomach, hiccups, wind, analgesic effect. The dosage in cooking should be within 1 to 2 grams, never more.
3 anise 50 grams should be called aniseed, also known as fennel, dashi, August beads, which is more familiar with a spice. It is characterized by the smell of aroma, taste slightly sweet. Its flavor is pungent, warm, have warm stomach, dispel cold hernia effect. In cooking, whether hot pot, braised, brine can be used. Because of its flavor is someone like someone annoyed, it is more flexible in the use of 5 to 10 grams is appropriate.
4 cumin 50 grams is also known as fennel, fragrant silk cabbage, Huai Xiang, wild fennel. Most areas of the country are cultivated and familiar, and its fresh stems and leaves are commonly used in cooking to make fennel houdini, fennel-stuffed dumplings and so on. The ripe fruits resemble small grains of rice or cumin, and have a peculiar aroma. As a spice, it is widely used in braising, marinades, and spicy hot pots. In medicinal use, it is pungent and warm in nature, and has the effect of moving qi, relieving pain, strengthening the stomach and dispersing cold.
5 grasshopper 50 grams of a ginger plant grasshopper fruit, tastes strange, not good. Its medicinal properties of warm, pungent flavor, dry dampness and spleen, expectorant and warming the middle, and expel cold anti-malarial effect. Cooking can be broken or whole grain use, as a spice and beef with burning or with brine, its flavor is particularly good. Grasshopper in spicy hot pot and brine should not be used more, put 3 to 5 more appropriate.
6 sand nuts 50 grams, also known as spring sand nuts, Yangchun sand nuts, the plant is the mature fruit of Yangchun sand, taste astringent, smell fragrant, medicinal properties of warm, pungent flavor. It is warm and pungent in nature. It has the function of promoting qi and relaxing the middle, strengthening the stomach and eliminating food, and is used in stomach and abdominal distension, loss of appetite, nausea and vomiting, intestinal inflammation, dysentery, and fetal restlessness. Used in hot pot and brine dishes should not be too much, to 3 grams or less is appropriate.
7 30 grams of Sannai some places also called sand ginger, mountain spicy, for rhizome. Grocery stores, traditional Chinese medicine stores sell for its dried slices, its flavor aromatic. Warm and pungent in nature, it can warm the middle and remove dampness, move qi and relieve pain, and is used to treat acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, gastric cold pain, toothache, rheumatic arthritis, bruises and so on. In cooking, it is mostly used in burning, brining, spicy hot pot, and the dosage is mostly between 5 and 10 grams. Guangdong people use ginger to make salt chicken. In recent years, Sichuan Jianghu cuisine in the production of "Sannai dishes", that is to say, the main ingredients plus a large number of Sannai and dried red chili peppers, dried peppercorns and cooking. This dish because of its flavor fragrance peculiar, it is praised, but has not been reported.
8 Lingcao 30 grams of a spice widely used in hot pot in recent years. Because the market are sold as dried, so it is not easy to recognize. After much advice, the dried product to our school Xu Jiangpu Associate Professor verification: should be called Ling Xiangcao, also known as zero-ling incense, for the primrose family pearlwort plants. Belong to perennial herbs, has a strong aroma, taste sweet and flat. Used in spicy hot pot, the general dosage of no more than 5 grams. There is another spirit herb on the market, the name of basil, can replace the above one, but belongs to the family of Labiatae, also known as zero Ling Xiang, also known as nine layers of pagoda, vanilla, fragrant pellitory, duck's head, bird's head grass, etc., and its sexual flavor is pungent and warm. In terms of medicinal use, its flavor is pungent and warm, and it has the effect of curing wind-cold, cold and headache.
9 Pai Cao 30 grams, like Ling Cao, is a spice that has been commonly used in spicy hot pots in recent years. A few days ago, I asked Prof. Xiong Sizhi to help find relevant information, and soon got the results: Pai Cao is also known as Pai Xiang, fragrant Pai Cao, fragrant sheep, hairy stalked pearl vegetable, also belongs to the primrose family plants, its taste sweet and flat. With the treatment of colds, coughs, rheumatism, menstrual disorders and other effects. In the spicy hot pot in the dosage should not be too much, 3 to 5 grams can be, can also be used in the brine.
Some people say that in the spicy hot pot and brine, "the spirit of grass to increase the aroma, rows of grass antiseptic", in fact, many spices have different degrees of pungent flavor seasoning antibacterial and antiseptic effect.
10 cardamom 30 grams also known as round cardamom, the market or drugstore has written for the hundred kow, kowren. Mouth taste of the astringent flavor, because of its medicinal flavor pungent and warm, so there is the role of the qi gas, warming the stomach to eliminate food, dampness to stop vomiting, and detoxification of alcohol. Add 3 to 5 grams in spicy hot pot. Because of its good flavor, so the dosage is small.
11 nutmeg 30 grams of 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. This thing should not be used more, 2-3 can be.
12 cinnamon 50 grams also known as cinnamon. Pungent, sweet and hot in nature, it has the effect of tonifying yuanyang, warming the spleen and stomach, removing the accumulation of cold and clearing the blood. The main treatment of kidney yang deficiency and decline, cold pain in the heart and abdomen, prolonged diarrhea. It is oily and has a strong flavor. The taste is pungent and spicy with a slightly sweet aftertaste. In the spicy hot pot and brine dishes in the use of very common, the amount of 5 to 10 grams is appropriate.
13 cumin 100 grams of aliases, Arab small back to the incense, resting fennel, belonging to the umbelliferae, cumin seeds, mainly produced in China's border areas, the fruit is oval. Both ends of the slender about 5 millimeters, 3 millimeters wide, light greenish gray, the same shape as the cumin, the use of attention to preservation, as far as possible sealed, so as not to run out of flavor to achieve the effect.
14 leaves 20 grams of osmanthus leaves were gray-green, to the body without mold and eschatology, aroma and rich flavor of the top quality. The effect is to increase the aroma to remove the odor and promote appetite.
The above materials will be simmered together in a large pot of soup, and then divided into 10 small pots
Methods of making spicy hot pot
Ingredients: (according to their own preferences, the type of raw materials, how much can be increased or decreased)
Meat:
rabbit loin 50 grams of maw 50 grams
eel 50 grams of pig's ring throat 50 grams
luncheon meat 50 grams of duck intestine 30 grams
These are the most important ingredients in the production of spicy hot pot
The most important ingredients in the production of spicy hot pot are the following g Duck intestines 30g
Vegetarian dishes:
Lotus root 80g Lettuce 80g
Winter melon 50g Mushroom 50g
Dried bean curd 50g Pakchoy 80g
Cauliflower 50g Beetle 80g
Seasoning:
Butter 250g Vegetable oil 100g
Pixi County soybean 150g Yongchuan tempeh 50g
Ice sugar 10g Pepper 5g
Pepper 2g Dry chili 30g
Mash juice 20g Shaoxing wine 20g
Ginger 10g Salt 100g
Cao guo 10g Cinnamon 10g
Pai cao 10g White fungus 10g
Capsicum 250g Fresh stock 1500g g
Procedure:
1, make brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County bean (first chopped 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 skewer 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 sticks hot, according to the different dishes of the fire hot hot ripe.
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, hot time should also be longer, hot such raw materials do not swing too much, too fast, master the fire, there will be no problem of undercooking.
All dishes in Sichuan cuisine, the current use of spices in the most varied or to Sichuan spicy hot pot as a representative? Followed by Sichuan brine, its spices can be used interchangeably with spicy hot pot spices, just in the variety of dosage there are some differences?
It is my understanding that in the early years of some hot pot restaurants in spicy hot pot like to use poppy husk, that after adding the flavor is particularly fragrant, so in the old Sichuan spicy hot pot used quite common. As we all know, opium is extracted from opium poppies, and the disaster and pain brought by opium to the Chinese nation in the old society is still fresh in our memory, and the addition of poppy husk in hot pot is also expressly prohibited by the State. In view of this, later hot pot practitioners have changed to use some other spices to replace the poppy husk aroma, pain, diarrhea.
The following according to the author's experience, the Sichuan hot pot of various spices for a brief introduction, only for the reader's reference.
1?In the 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 fragrant woad, in fact, should be called sweet woad, also known as sweet woad incense. With a pungent, almost strong turpentine-like odor and the ability to regulate qi and relieve pain, open up depression and awaken the spleen, Isao is used as a traditional Chinese medicine for treating chest and abdominal distension, stomach pain and vomiting, loss of appetite, and dyspepsia. Add this spice to spicy hot pot soup or marinade for a strong flavor. But pay attention to the amount of grasp, a dosage should not exceed 5 grams, otherwise the aroma "greasy".
2? Cloves, also known as male cloves, sub-cloves, for the flower buds of the cloves, cooking is commonly used in the dry product, strong flavor, taste of the tongue, numb tongue feeling, its nature of pungent and warm, warm stomach, hiccups, wind, analgesic effect. The dosage in cooking should be within 1 to 2 grams, never more.
3?Anise should be called aniseed, also known as fennel, dashi, August beads, which is more familiar to people as a spice. It is characterized by an aromatic smell and a slightly sweet taste. It is pungent and warm in nature, and has the effect of warming the stomach and dispelling cold and treating hernia. In cooking, whether hot pot, braised, brine can be used. Because of its flavor is someone like someone annoyed, it is more flexible in the use of 5 to 10 grams is appropriate.
4?Cumin is also known as fennel, fennel, fennel, fennel, wild fennel. Most areas of the country are cultivated and familiar, and its fresh stems and leaves are commonly used in cooking to make fennel beans, fennel stuffed dumplings and so on. The ripe fruits resemble small grains of rice or cumin, and have a peculiar aroma. Used as a spice, it is widely used in braised, marinated and spicy hot pots. The dosage can be appropriately increased in hot pot, such as 10 to 20 grams or a little more. In medicinal use, it is pungent and warm in nature, and has the effect of moving qi, relieving pain, strengthening the stomach and dispersing cold.
5?Grasshopper A kind of ginger plant grasshopper fruit, tastes strange, bad taste. Its medicinal properties of warm, pungent flavor, dry dampness and spleen, expectorant and warming the middle, by cold and anti-malarial effect. Cooking can be broken or whole grain use, as a spice and beef with burning or with brine, its flavor is particularly good. Grasshopper in spicy hot pot and brine should not be used more, put 3 to 5 more appropriate.
6?Sand nuts, also known as spring sand nuts, Yangchun sand nuts, the mature fruit of the plant Yangchun sand, taste astringent, smell fragrant, medicinal properties of warm, pungent flavor. It is warm and pungent in nature. It has the function of promoting qi and relaxing the middle, strengthening the stomach and eliminating food, and is used medicinally for stomach and abdominal distension, loss of appetite, nausea and vomiting, intestinal inflammation, dysentery, and fetal restlessness. Used in hot pot and brine dishes should not be too much, to 3 grams or less is appropriate.
7? Some places also called sand ginger, mountain spicy, for rhizome. Grocery stores, traditional Chinese medicine stores sell for its dried slices, its flavor aromatic. Warm and pungent in nature, it can warm the middle and remove dampness, move qi and relieve pain, and treat acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatic arthritis, bruises and so on. In cooking, it is mostly used in burning, brining, spicy hot pot, and the dosage is mostly between 5 and 10 grams. Guangdong people use ginger for making salt? Chicken. In recent years, Sichuan Jianghu cuisine in the production of "Sannai dishes", that is to say, the main ingredients plus a large number of Sannai and dried red pepper, dried pepper cooking and become. This dish because of its flavor fragrance peculiar, it is praised, but has not been reported.
8?Lingcao is a spice widely used in hot pot in recent years. Because the market are sold as dried, so it is not easy to recognize. After I asked for advice, the dried product to our school Xu Jiangpu Associate Professor verification: should be called Ling Xiangcao, also known as zero Ling Xiang, for the primrose family Pearls plants. Is a perennial herb, has a strong aroma, taste sweet and flat. Used in spicy hot pot, the general dosage of no more than 5 grams. There is another spirit herb on the market, the name of basil, can replace the above one, but belongs to the family of Labiatae, also known as zero Ling Xiang, also known as nine layers of pagoda, vanilla, fragrant pellitory, duck's head, bird's head grass, etc., and its sexual flavor is pungent and warm. In terms of medicinal use, its flavor is pungent and warm, and it has the effect of curing wind-cold, cold and headache.
9?Pai Cao Like Ling Cao, Pai Cao is also a spice that has been commonly used in spicy hot pots in recent years. A few days ago, I asked Prof. Xiong Sizhi to help find relevant information, and soon got the results: Paixiang also called Paixiang, fragrant Paixiang grass, fragrant goat, hairy handle pearl vegetable, also belongs to the primrose family plants, its taste sweet and flat. With the treatment of colds, coughs, rheumatism, menstrual disorders and other effects. The dosage in spicy hot pot should not be too much, 3 to 5 grams can be used, can also be used in the brine.
Authentic spicy hot pot recipe
Spices: Sichuan pepper, Sichuan pepper, anise, cinnamon, cold ginger, sesame leaves, grass berries, meat buckle, sugar, dark soy sauce
Bean paste, ginger, green onion
Main ingredient: tender chicken thighs, pigeons (two, depending on the amount of soup), pork bone, chicken bone, sheep bone, buffalo meat, buffalo tripe
Oil: lard, tallow, vegetables The oil used: lard, butter, vegetable oil
Making: put canola oil, oil temperature of 60%, put sugar fried into a lake, to be the oil temperature rises until 90%, under the tender chicken thighs, to be the color into
fresh red slightly heavier, add broth, a little boiled, put butter, lard, chicken bones, goat bones, buffalo meat, put the Sichuan peppercorns, star anise, cinnamon, cool ginger, meat
button, sesame leaves, fruits of the grass, a little old soya sauce, slow and light stewing. Another pot, put vegetable oil, fried bean paste out of flavor, put ginger; to meat rotten, soup into
color, after three times in addition to the smell, soup into
Accessories: needle mushrooms, cilantro, bamboo shoots, etc. (in Changsha, there are many kinds of ingredients, a variety of meat and vegetarian)
Spices: Garlic paste or sesame oil and juice Hot stir-fry.
Spicy hot recipe
Raw materials: tofu, fish balls, broccoli, cauliflower, crab meat, shrimp, fungus, salad greens, peppers, scallion sauce
Practice:
1 wash the above dishes and skewer them into skewers
2 make the pot heated, pour in a bit of oil, and when the oil is hot, put peppercorns (fried peppercorns), add white water (or broth), and then put onions and ginger.
3 When the water boils, add chili noodles (I add a packet of hot and sour noodle seasoning;)
Homemade "spicy hot" production method:
Buy a packet of your favorite hot and spicy flavor, soak in boiling water for 4 to 8 minutes, and then into the ingredient packet can be eaten. Its main ingredients are rice noodles, rice vermicelli, vermicelli, etc., which are made of rice, taro flour, potato starch, etc., and the ingredients are divided into vegetable packets and seasoning packets. In addition to the "spicy" flavor, there are also three fresh flavors, chicken flavor, fat intestines, fish flavor, braised flavor and so on. It can also be served cold, in addition to the usual soaking.
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, pickled chili pepper 40 grams, 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, decanting 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, boil, beat off the froth, on the line The soup can also be used as a hot pot pot base.
Sichuan spicy hot pot recipe 1
Spices: Sichuan pepper, Sichuan pepper, star anise, cinnamon, cold ginger, sesame leaves, grass berries, meat buckle, sugar, soy sauce
Bean paste, ginger, green onion
Main ingredient: tender chicken thighs, pigeons (two, depending on the amount of soup), pork bones, chicken bones, sheep bones, buffalo meat, buffalo tripe
Oil: lard, tallow, vegetable oil
These ingredients can also be used as hot pot base. canola oil
Production: put canola oil, oil temperature of 60%, put sugar fried into the lake, to be the oil temperature rises until 90%, under the tender chicken thighs, to be the color into a bright red slightly heavy, add broth, a little bit of cooking, put the butter, lard, chicken bones, sheep bones, buffalo meat, put Sichuan pepper, star anise, cinnamon, cool ginger, meat buckle, sesame seeds, grass berries, a little light soy sauce, slow and light stewing. Another pot, put vegetable oil, fried bean paste out of flavor, put ginger; to meat rotten, soup color, after three times in addition to the smell, soup into
Accessories: mushrooms, cilantro, bamboo shoots, etc. (in Changsha, there are many kinds of ingredients, a variety of meat and vegetarian)
Spices: Garlic or sesame oil and juice stir-fry.
Sichuan spicy hot recipe 2
Raw materials:
Tofu fish balls broccoli cauliflower crab meat shrimp fungus salad greens peppers scallion sauce
Practice:
1 will be the above dishes washed skewered
2 do the pot heated, poured into the oil a little bit of oil, when the oil is hot, put peppercorns (fried peppercorns oil), add white water (or meat broth), and then put the onion and ginger.
3 When the water boils, add the chili noodles (I added a packet of hot and sour noodle seasoning;)
4 You can shabu shabu.
How to make spicy hot pot
Ingredients: (according to their own preferences, the type and amount of raw materials can be added or subtracted)
Meat:
Rabbit loin 50 grams of maw 50 grams
Eel 50 grams of pig's ring throat 50 grams
Luncheon meat 50 grams of duck intestines 30 grams
Vegetarian:
Lotus root 80 grams of lettuce 80 grams of lotus root 80g Lettuce 80g
Winter melon 50g Mushroom 50g
Dried tofu 50g Cabbage 80g
Cauliflower 50g Head of cabbage 80g
Seasoning:
Butter 250g Vegetable oil 100g
Pixi soybean paste 150g Edamame Yongchuan 50g
Ice sugar 10g Pepper 5g
Pepper 2g
Pepper 2 grams of dried chili 30 grams
Mash juice 20 grams of wine 20 grams
Ginger 10 grams of salt 100 grams
Cao Guo 10 grams of cinnamon 10 grams
Pai Cao 10 grams of white fungus 10 grams
Chili 250 grams of fresh broth 1500 grams
Sichuan hot and spicy hot pot recipe preparation procedures:
1, make brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County Douban (first Duo 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 sticks hot, according to the different dishes of the fire hot hot ripe.
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.
Homemade "spicy hot" production methods:
Buy a packet of ShengHuaYuan brand spicy hot base flavor,
1, first add 100-150g cooking oil in the pot, after burning hot, the base of a into the pot and stir fry to the overflow of flavor, add soup or water 5-6 times boiling 5 - 10 minutes can be hot (). Boil for 5-6 times with broth or water for 5-10 minutes, then serve with meat or vegetarian dishes.
2. To make the dish, add sesame oil (or oil from the boiling broth), garlic paste, a little monosodium glutamate (MSG), salt, and chopped cilantro (or chopped celery) in a bowl and mix well.
In addition, this base can also be used as a seasoning for roasted vegetables. It can be used to cook beef, mutton (Note: 1 portion of the base can be burned about 2000g of meat), soybean products, blood and all kinds of vegetables and food.
1. First, add 100-150g of cooking oil into the pot, heat it up and put one portion of the base into the pot and stir-fry it until the aroma overflows, then add 5-6 times of broth or water and boil it for 5-10 minutes, then you can scald (shabu-shabu) all kinds of meat and vegetable dishes.
2. To make the dish, add sesame oil (or oil from the boiling broth), garlic paste, a little monosodium glutamate (MSG), salt, and chopped cilantro (or chopped celery) in a bowl and mix well.
In addition, this base can also be used as a seasoning for roasted vegetables. It can be used to cook beef, mutton (Note: 1 portion of the base can be burned about 2000g of meat), soybean products, blood and all kinds of vegetables and food.
1. First, add 100-150g of cooking oil into the pot, heat it up and put one portion of the base into the pot and stir-fry it until the aroma overflows, then add 5-6 times of broth or water and boil it for 5-10 minutes, then you can scald (shabu-shabu) all kinds of meat and vegetable dishes.
2. To make the dish, add sesame oil (or oil from the boiling broth), garlic paste, a little monosodium glutamate (MSG), salt, and chopped cilantro (or chopped celery) in a bowl and mix well.
In addition, this base can also be used as a seasoning for roasted vegetables. It can be used to cook beef, mutton (Note: 1 portion of the base can be burned about 2000g of meat), soybean products, blood and various types of vegetable food.
1. First, add 100-150g of cooking oil into the pot, heat it up and put one portion of the base into the pot and stir-fry it until the aroma overflows, then add 5-6 times of broth or water and boil it for 5-10 minutes, then you can scald (shabu-shabu) all kinds of meat and vegetable dishes.
2. To make the dish, add sesame oil (or oil from the boiling broth), garlic paste, a little monosodium glutamate (MSG), salt, and chopped cilantro (or chopped celery) in a bowl and mix well.
In addition, this base can also be used as a seasoning for roasted vegetables. It can be used to cook beef, mutton (Note: 1 portion of the base can be burned about 2000g of meat), soybean products, blood and various types of vegetable food.