1. Dip recipe:

50g sesame oil, 25g minced garlic, chopped coriander 10g, salt and monosodium glutamate 1g, oyster sauce 10g.

10g chopped peanuts and 5g chopped green onion.

Second, the bottom material raw materials:

30 kg of butter, Bazin pepper 10 kg, 3 kg of Pixian watercress, 2 kg of ginger and 2 kg of white wine.

Star anise, cinnamon, clove, Cao Ling, cardamom, fennel, kaempferia kaempferia, tsaoko and sand.

One for each other.

Third, the ingredients of the soup:

0.5 kg of base material, 4 kg of old oil, chicken essence 100 g, 50 g of dried pepper, 50 g of pepper, white.

2.4 kg of juice soup and 50 g of fermented grains.

Fourth, meat dishes:

Rabbit waist 50g hairy belly 50g eel 50g pig throat 50g lunch meat 50g duck meat.

Intestine 30 grams

Five, vegetarian dishes:

80g of lotus root slices, 80g of lettuce, 50g of wax gourd, 50g of mushrooms, 50g of dried bean curd and 50g of cabbage.

80 grams of cauliflower 50 grams of green vegetable head 80 grams

Six, the underlying material is:

Heat the butter to 70% heat, add Pixian watercress, Ciba pepper and ginger and stir fry.

After aroma, add other raw materials and stir-fry for 2 hours, and then use them as the base material.

Seven, soup:

Heat the old oil in the pot to 70% heat, add dried pepper, pepper and seasoning, stir-fry until fragrant, and add

Add white soup, fermented grains and chicken essence, and bring to a boil.

The second type:

I. Ingredients: (According to your own hobbies, you can increase or decrease the types and dosage of raw materials)

Meat dishes: 50 grams of rabbit loin, 50 grams of hairy belly, 50 grams of eel, 50 grams of pig throat, and lunch meat.

50 grams, 30 grams of duck intestines.

Vegetarian dishes: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of melon, 50 grams of mushrooms and 50 pieces of dried tofu.

Grams, 80 grams of cabbage, 50 grams of cauliflower, 80 grams of cabbage head.

Second, seasoning:

250g of butter, 0/00g of vegetable oil/kloc-,0/50g of pixian bean curd/kloc-,50g of Yongchuan lobster sauce, and crystal sugar.

10g, 5g of Zanthoxylum bungeanum, 2g of Zanthoxylum bungeanum, 30g of dried pepper, 20g of fermented mash juice and 20 of Shaoxing wine.

G, ginger rice10g, refined salt10g, tsaoko10g, cinnamon10g, lawn mowing10g,

Tremella 10g, Chili noodles 250g, fresh soup 1500g.

Third, the production process:

1, brine. Put the wok on the fire, burn the vegetable oil until it is half cooked, and then go to Pixian bean office (first

Crispy, add ginger rice and pepper and stir-fry until fragrant, then serve fresh soup immediately. Add chopped beans.

Soybean, finely ground rock sugar, butter, mash juice, cooking wine, refined salt, pepper, dried pepper and grass.

Fruits and other condiments. After boiling, remove the foam to form brine.

2. Main ingredients. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm;

Cut beef omasum and pig throat into 4cm square. Lunch meat is cut into thin slices about 4 cm square.

Movies; Vegetarian vegetables are cut into thin slices about 3 cm. Wear the plate into about 30-40 pieces and put the washed label on it.

G string.

3. Thermal system. Put the pot on the fire to keep it boiling, and use a string of labels for various dishes.

Hot, depending on the temperature of different dishes.

4. eat. Cooked dishes are put in a dish with Chili noodles and stir-fried salt according to your own.

The taste needs to be dipped in pepper and salt before eating. Whether you dip it or not depends more or less on you.

Four, easy problems and solutions:

The scalded finished product is not ripe. The main ingredients for mala Tang should be easy to cook. Can't be adopted

Chicken wings, chicken feet, duck feet, beef and other raw materials. It is not easy to be cooked. Eel, hairtail, etc

Cookies should also be ironed for a long time. Don't shake too much and too fast when ironing this raw material.

Master the temperature, and there will be no unfamiliar problems.

The third kind:

First, according to the proportion of 5 kg of bone soup:

1, Sichuan Juancheng brand Pixian watercress 300g (this is the main raw material), vegetables.

250g of seed oil;

2. Dry red pepper 150g (cut into small pieces of about 2cm); 50 grams of pepper;

3. 3 tablespoons of sugar; Dried ginger (sliced) 1 50g, garlic cloves1cloves; Onions (two and a half inches) 250

g； A bag of 150g octagonal (kaempferia galanga, etc.) sold in the grocery store. ); Appropriate amount of salt (depending on

The watercress you bought is salty, because some watercress produced by families is too salty. A spoonful of chicken essence.

Second, cooking time is very important:

1. Put oil in the hot pot. When the oil is ripe, skip the oil (that is, turn off the fire) and pick up the dried peppers and peppers for later use.

2. Put the sugar into the oil pan and stir-fry slowly until the sugar melts and bubbles (it can be opened according to the situation during the stir-frying process).

Small fire, pay attention to when the melted sugar begins to float on the oil, and when the sugar is golden.

Yellow, if it turns dark red or black, will be fried. ) immediately add ginger, onion, garlic and aniseed and stir fry.

Next, Pixian watercress is fragrant.

3. Turn on the fire, put the bone soup in and add salt (in the salinity of the soup, a little more than usual).

Focus on the taste of cooking) and chicken essence. After the soup is boiled, add the dried pepper and pepper with oil and turn to low heat.

Boil 10 minutes.

According to this ratio, you can stir-fry more seasonings, and every time the taste is not enough, you can add ingredients (like spicy) to the soup.

You can also put some dried pepper segments and new pepper particles that have not been oiled directly in the ironing material.

Third, matters needing attention:

1, only use a small fire when frying sugar. Sugar must be fried until it melts, and it will soak on the oil surface.

It's golden yellow, and it can't be used after frying, so the soup is bitter.

It will be red and bright, and there is no sweetness in the soup.

2, watercress must use "Juancheng brand" Pixian watercress is more authentic, and there are many other products.

Qualified or bad taste.

3. It is best to use rapeseed oil (that is, non-refined oil), and the color, fragrance and taste of the base material are all colorimetric.

Refined oil such as pulling oil has better effect.

Generally, mala Tang or fish pot soup does not need butter, and butter 200 can be used as the bottom material of hot pot.

Stir-fried rapeseed oil100g (the vegetable oil is cooked before adding butter, and the other processes remain unchanged).

Fourth, mala Tang formula:

There are a lot of bones and broth (soup can be added at any time). The following are the soup ingredients for 10 (pot):

1.800g Pixian watercress fried in oil.

Pixian watercress is brewed with broad beans, peppers and salt, and it is a local specialty of Pixian County in Chengdu. that

Bright color, moist and spicy. Pixian watercress is the most important seasoning of red soup hot pot.

When used in soup brine, it can increase the umami flavor and fragrance, and make the soup moist, mellow and spicy, with rich and bright red color.

2. Stir-fry 200 grams of lobster sauce.

Douchi is brewed from soybeans, salt and spices, with mellow smell, yellow and black color and luster.

Smooth, soft, scattered seeds, fresh and sweet. Chongqing Yongchuan Douchi is the best. Douchi can be used in soup sauce.

Increase the salty, fresh and mellow taste.

3. Dried Chili1000g

Dried Chili peppers are pungent and warm, can dispel cold and strengthen the stomach, and have bright red color and strong spicy taste. There are many kinds of dried peppers.

There are big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao and millet peppers. chafing dish

Adding dried peppers to the bottom of the soup pot can remove the fishy smell, relieve boredom and inhibit odor, and increase the spicy taste and color.

4. Zanthoxylum bungeanum150g

Zanthoxylum bungeanum, pungent, warm and hemp, can warm the middle and dispel cold, and has the function of dehumidification and pain relief.

Shaanxi Zanthoxylum bungeanum, Sichuan Mao Wen Zanthoxylum bungeanum and Qingxi Zanthoxylum bungeanum are the best. Zanthoxylum bungeanum is an important seasoning for hot pot.

In the soup brine, the fishy smell can be suppressed to eliminate the difference and increase the freshness.

5. 10 Ginger

Ginger tastes pungent and wet, contains volatile oil gingerol, and has a special spicy taste. Ginger is used in red soup.

In clear soup and brine, it can effectively remove the fishy smell and inhibit the odor. It can increase fragrance and flavor.

6.2 garlic

Garlic is spicy and fragrant. Contains volatile oil and disulfide. Garlic is mainly used for seasoning and flavoring.

Press the odor to remove the odor.

7.500 grams of malt syrup

Fermented wine is made of glutinous rice. The rice grains are soft but not rotten, and the wine juice is mellow. It's sweet and delicious, but not strong.

Mixed, sticky but not sticky. Adding mash to the base material of hot pot soup can increase freshness, inhibit fishy smell and make the soup marinate.

Produce sweetness.

8. Appropriate amount of salt

The scientific name of salt is sodium chloride, which is a small crystalline particle with salty taste. It can detoxify, cool blood, moisten dryness and stop oxygen.

Salt plays a role in determining taste, seasoning, refreshing, relieving boredom and removing fishy smell in hot pot.

9. Appropriate amount of rock sugar

Crystal sugar is a replica of sucrose, which is sweet in taste and flat in nature. It is used for crystallization, benefiting qi, moistening dryness and clearing heat. Feiteng hotpot

When the soup is marinated, add grams of rock sugar to make the soup mellow and sweet, which has the effect of relieving spicy stimulation.

10. Cooking wine 100g

Cooking wine is made of glutinous rice as the main raw material, which has a soft taste and a special aroma. Cooking wine

Its main function in hot pot soup brine is to enhance fragrance, color, fishy smell and odor.

1 1. Proper amount of monosodium glutamate

MSG is extracted from protein-containing substances such as soybean, wheat and kelp, and it tastes delicious.

Preservation, fragrance and taste enhancement in hot pot.

12. Appropriate amount of chicken essence

Chicken essence is a powerful fresh-keeping product widely used in recent years, which is refined from chicken HP and sodium bran.

The umami flavor of chicken essence comes from amino acids decomposed by protein.

The role of chicken essence is to enhance the umami flavor and taste.

13. Pepper100g

Pepper belongs to temperate zone with pungent taste and rich aroma, which has the effects of warming the middle warmer, dispelling cold, invigorating the stomach and regulating qi. exist

Clear soup hot pot is used to remove fishy smell, inhibit odor, enhance fragrance and taste.

Verb (abbreviation of verb) Function and dosage of hot pot seasoning:

1.50g sugar

A fluffy dark brown root spice, often used in spicy hot pot soup or stew.

Everyone is called vanilla, and Chongqing is called fermented grains. In fact, it should be called fermented grains, also called fermented grains.

Sweet candied fruit has pungent smell, similar to strong turpentine smell, and has the functions of regulating qi, relieving pain, relieving depression and invigorating spleen.

Function, used to treat chest pain, stomach pain, vomiting, loss of appetite, dyspepsia.

Try Chinese medicine. When this spice is added to spicy hot pot soup or brine, it has a strong fragrance. but ...

Pay attention to the amount, do not exceed 5 grams at a time, otherwise the aroma will be "stuffy".

2.20g cloves

Also known as lilacs and lilacs, they are the buds of lilacs. Dried products are often used in cooking, with strong fragrance.

The taste is prickly, pungent and warm, and it has the functions of warming stomach, stopping hiccups, expelling wind and relieving pain.

Function. The dosage in cooking should be within1~ 2g, and never use too much.

3.50g star anise

It should be called star anise, also known as anise, star anise and August pearl, which is a familiar one.

Seasoning spices. It is characterized by fragrant smell and slightly sweet taste. Its taste is pungent and warm, and it can stimulate appetite in the middle.

The role of dispelling cold in hernia treatment. Whether it is hot pot, braise in soy sauce or brine, it can be used for cooking. because

Its fragrance is that some people like it and some people hate it, so it is more flexible to use, and 5 ~ 10 g is appropriate.

4.50g fennel

Also known as fennel, shredded vegetables, Huaixiang and wild fennel. Most parts of the country are cultivated.

As we are familiar with, its fresh stems and leaves are often used as fennel beans and fennel stuffing jiaozi in cooking.

Wait a minute. Its ripe fruit, like millet or cumin, has a special aroma. Used as perfume,

Widely used in braised, marinated and spicy hot pot. Medically speaking, it is pungent and feasible.

The function of qi in relieving pain, invigorating stomach and dispelling cold.

5. 50 grams of Amomum tsaoko

Tsaoko is a kind of ginger plant, and its fruit tastes strange and unpleasant. Its medicinal properties are warm and pungent, and there are

Anti-malaria effects of eliminating dampness, strengthening spleen, resolving phlegm, warming middle warmer and dispelling cold. Can be broken in cooking or used as a whole,

As a spice, it tastes particularly good when burned or pickled with beef. Spicy hotpot bittern tsaoko

Don't use too much, it is more appropriate to put 3 ~ 5.

6. Amomum villosum 50 grams

Also known as Amomum villosum and Amomum villosum, it is the ripe fruit of Amomum villosum, which can be tasted and smelled.

It is fragrant, mild and spicy. Has the effects of promoting qi circulation, soothing middle warmer, invigorating stomach and promoting digestion. Used for abdominal distension.

Pain, loss of appetite, nausea and vomiting, enteritis, dysentery, fetal movement and other symptoms. Used in hot pot and

Not too much in the marinated vegetables, preferably within 3 grams.

7. 30 grams of Sannai

Some places are also called Jiangsha and shanla, and this is the rhizome. Grocery stores and Chinese medicine shops sell them for them.

Slice it. It tastes delicious. The medicine is mild in nature and pungent in taste, can warm the middle warmer, remove dampness, promote qi circulation and relieve pain, and is mainly used for acute diseases.

Keywords gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatoid arthritis,

Injuries caused by falls, etc. In cooking, it is mostly used for burning, marinating and spicy hot pot, and the dosage is mostly 5 ~ 10g.

Guangdong people use galangal to make salted chicken. In recent years, Sichuan Jianghu dishes have "three milks"

Dish ",that is to say, the main ingredient is cooked with a large number of three nai, dried red pepper and dried pepper."

All right. This dish is highly praised for its unique flavor, but it has not been reported so far.

8.30 grams of Cao Ling

It is a blind material widely used in hot pot in recent years. Because everything sold in the market is dry and not good.

Identify. After many consultations, I took a dry product to associate professor Xu Jiangpu of our school to verify that it should be called Lingxiang.

Grass, also known as Linglingxiang, belongs to the genus Lysimachia of Primulaceae. It is a perennial herb with strong fragrance.

The smell is fragrant and sweet. Used for spicy hot pot, the general dosage is not more than 5g. be listed

There is also a kind of Cao Ling, basil, which can replace the above, but belongs to Labiatae, and also

It is called Lingling incense, also known as nine-story pagoda, vanilla, vanilla, duck head, sparrow head grass and so on. Its sexual taste is spicy.

Warm. Medically speaking, Xin Wen has the effect of treating wind-cold, cold and headache.

9. mow the grass 30 grams

Like Cao Ling, it is also a common spice in spicy hot pot in recent years. A few days ago,

I asked Professor Xiong Sizhi to help me find the relevant information, and soon got the result: weeding is also called incense.

Sweet grass, fragrant sheep and hairy vanilla also belong to Primulaceae, and they are sweet and flat in nature. have

Can be used for treating common cold, cough, rheumatism and irregular menstruation. It is also not suitable for spicy hot pot.

More, 3 ~ 5 grams, salt water can also be used.

Some people say that in spicy hot pot and brine, "Cao Ling adds fragrance, weeds and antiseptic" is actually a lot.

Spiced spices have different degrees of antibacterial and antiseptic effects.

10. cardamom 30g

Also known as round cardamom, it is written as "hundred mouths" and "mouth people" in markets or pharmacies. The taste is astringent, because

It is pungent and warm in nature, so it has the functions of promoting qi and regulating qi, warming stomach and promoting digestion, eliminating dampness and stopping vomiting, and relieving alcoholism.

Add 3 ~ 5g to the spicy hot pot. Because the fragrance is good, the dosage is small.

1 1 .nutmeg 30g

Alias Yuguo. It has been widely used in hot pot in recent years, but its taste is also unpleasant.

The medicine is pungent and warm, and has the effects of warming spleen and stomach, astringing intestine and lowering qi. You can't use this thing more, 2-3

Only one.

12.50g cinnamon

Also known as cinnamon. Sweet and hot in nature, it has the functions of nourishing yang, warming spleen and stomach, dispelling cold and dredging blood vessels.

Effective. Indications: kidney-yang deficiency, chills and pains, chronic diarrhea, etc. It is oily and has a strong fragrance. Taste de taste

The aftertaste is spicy and slightly sweet. Widely used in spicy hot pot and braised dishes, the dosage is 5 ~ 10g.

Suitable.

13. Cumin100g

Also known as Zushima, rest fennel, is an Umbelliferae plant, the seed of Cumin, which mainly produces.

In the border area of China, the fruit is oval. Both ends are about 5 mm long and 3 mm wide, showing light green and gray.

The color, like fennel, should be preserved and sealed as much as possible to avoid losing its flavor and failing to achieve the effect.

14.20g geranium

That is, osmanthus leaves are grayish green, without mildew, with rich aroma and top-grade taste, which enhances fragrance and eliminates differences.

Taste, promote appetite.

Boil a large pot of soup with the above materials, and then divide it into 10 small pots.

VI. Food

Meat dishes: meat atoms, ham sausage, sausage slices, bacon slices, cooked quail eggs, (chicken, fish, pig,

Beef, sheep and other meat slices are salted with oil, watercress and wine) and strung together with wooden sticks.

Vegetarian dishes: pig, chicken and duck blood, bean jelly, vermicelli, dried bean curd, bean curd skin, all kinds of mushrooms, all kinds.

Vegetables are strung with other bamboo sticks.

Seven, oil dish:

Half sesame oil and salad oil, garlic paste, salt and monosodium glutamate can also be added with oyster sauce and vinegar.

The fourth kind:

First, the bottom soup ingredients:

200g of vegetable oil (about135g), 0g of lard100g, 30g of bean paste and 30 slices of pickled ginger.

G, pickled pepper 40g, garlic 10 petal, ginger 50g, pepper15g, sugar 25g.

G, salt 10g, monosodium glutamate 5g and pepper noodles 3g. Add 500g chicken soup or duck soup.