Pixian Douban

Pixian Douban is brewed with broad beans, peppers and salt. It is a local specialty of Pixian County, Chengdu. Its color is red, bright and moist, and its spicy taste is strong; Pixian Douban is the most important seasoning in red soup hot pot. It can be used in the soup to increase the umami and aroma. It makes the soup have a warm and spicy taste and a thick red color.

Tempeh

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Tempeh is brewed from soybeans, salt and spices. It has a mellow smell, yellow and black color, oily and smooth texture, soft and loose seeds, and fresh and sweet taste. Chongqing Yongchuan tempeh has the best taste. Used for tempeh It can add a salty and mellow taste to the soup.

Dried chili peppers

Dried chili peppers are pungent and warm in nature and can dispel cold and strengthen the stomach. They are bright red in color and have a strong spiciness. Dried chili peppers are pungent and warm in nature. There are many varieties of peppers, including big gold bars, two gold bars, five-leaf peppers, Chaotian peppers, seven-star peppers, Dahongpao peppers and millet peppers.

Adding dried chili peppers to the hot pot soup stew (bottom of the pot) can remove the smell It relieves greasiness and suppresses odor, and increases the spicy flavor and color.

Zanthoxylum bungeanum

Zanthoxylum bungeanum is pungent, warm and numb, and has a strong, numbing taste. It can warm the middle and dispel cold, and has the effect of dehumidifying and relieving pain. Shaanxi pepper; Sichuan Maowen pepper and Qingxi pepper are the best.

Zanthoxylum bungeanum is an important seasoning for hot pot. It can be used in soups and stews to remove fishy smell and enhance the flavor.

Old ginger

Old ginger is pungent and moist. It contains the volatile oil gingerol and has a special pungent aroma. Old ginger is used in red soups and clear soups to effectively remove the fishy smell

Pressed to enhance flavor and seasoning.

Garlic

Garlic is pungent and aromatic. It contains volatile oils and second-rate compounds.

Garlic is mainly used for seasoning and flavoring. Press down the fishy smell and remove the peculiar smell.

熆醆

熆熅. It is brewed from glutinous rice. The rice grains are soft and not rotten, and the wine juice is mellow. It is sweet and delicious, thick but not mixed, and tangy. Non-stick.

Add fermented glutinous rice to the hot pot soup base (base material). It can enhance the freshness, suppress the fishy smell, remove the odor and make the soup taste sweet.

Table salt

The scientific name of table salt is sodium chloride. It is a kind of small crystalline particles with a salty taste, which can detoxify and cool blood, moisten dryness and stop oxygen. Table salt plays a role in fixing the flavor, seasoning, freshness, greasiness and removing fishy smell in hot pot.

Rock sugar

Rock sugar replicates sucrose. It is crystalline and has a sweet taste. It nourishes qi, moisturizes dryness, and clears away heat.

When making hot pot soup, add 1 gram of rock sugar to make the soup mellow and mellow. Sweet, it has the effect of alleviating spicy irritation.

COOKING WINE

Cooking wine is brewed from glutinous rice as the main raw material and has a soft wine taste and special aroma.

< p>The main function of cooking wine in hot pot soup is to add flavor, improve color, remove fishy smell, and remove odor.

MSG

MSG is made from soybeans, wheat, kelp and other protein-containing substances. Extracted from substances, it tastes delicious.

It can be used to enhance freshness and aroma in hot pot. It has a flavor-enhancing effect.

Chicken essence

Chicken essence is widely used in recent years. A powerful freshness-enhancing product, it is refined from chicken eggs and sodium glutate. The umami flavor of chicken essence comes from the amino acids decomposed from animal and plant proteins.

The function of chicken essence is to enhance freshness and flavor.

Pepper

Pepper. It has a spicy, temperate and strong aromatic smell. It has the effect of warming the middle and dispersing cold, strengthening the stomach and smoothing the Qi.

It is used to remove fishy smell and suppress odor in clear soup hot pot. . Add aroma and flavor.

The role and dosage of hot pot spices.

1 Gansong is a fluffy, dark brown spice commonly used in spicy hot pot soups or braised vegetables. Root-like spices are called vanilla by Chengdu people and fragrant by Chongqing people. In fact, they should be called Gan Siong, also known as Gan Siong. Gansong has a pungent smell, similar to the strong smell of turpentine. It has the functions of regulating qi and relieving pain, relieving depression and refreshing the spleen. It is a traditional Chinese medicine used to treat chest and abdominal distension and pain, stomachache and vomiting, loss of appetite, and indigestion. Add this spice to spicy hotpot soup or brine for a rich aroma. However, you should pay attention to the amount. The dosage should not exceed 5 grams at a time, otherwise the aroma will be "cloying".

2. Cloves are also called male cloves and sub-cloves. They are the flower buds of cloves. They are commonly used as dried products in cooking. They have a strong fragrance and can taste tingling or numbing. Their nature and flavor are pungent and warm. It has the effects of warming the stomach, relieving hiccups, driving wind, and analgesic. The amount used in cooking should be within 1 to 2 grams, and never use more.

3? Star anise should be called star anise, also known as anise, aniseed, and August beads. This is a spice that people are more familiar with. It is characterized by its aromatic smell and slightly sweet taste. Its nature and flavor are pungent and warm, and it has the functions of warming the body, appetizing, dispelling cold and treating hernia. It can be used in cooking whether it is hot pot, braised, or brine. Because its fragrance is liked by some and annoyed by others, it is more flexible in use, and 5 to 10 grams is appropriate.

4. Fennel is also called fennel, coriander, Huaixiang and wild fennel. It is cultivated in most areas across the country and is familiar to people. Its fresh stems and leaves are commonly used in cooking to make fennel beans, fennel-filled dumplings, etc. Its ripe fruits are like small rice grains or cumin, with a special aroma. Used as a spice, it is widely used in braise, brine, and spicy hot pot. In hot pot, the dosage can be appropriately increased, such as 10 to 20 grams or more. In terms of medicinal use, its nature and flavor are pungent and warm, and it has the functions of promoting qi, relieving pain, strengthening the stomach, and dispersing cold.

5. Caoguo is a kind of fruit of Zingiberaceae plant. It has a strange and unpleasant taste. Its medicinal properties are warm and pungent in taste, and it has the functions of drying dampness and strengthening the spleen, eliminating phlegm and warming the body, dispelling cold and fighting malaria. It can be broken into pieces or used whole during cooking. It can be used as a spice when roasted or braised with beef. Its flavor is especially good. Caoguo is not used much in spicy hot pot and brine. It is more appropriate to put 3 to 5.

6 Amomum villosum, also known as Amomum villosum and Amomum villosum, is the mature fruit of the plant Amomum villosum. It tastes astringent, smells fragrant, has warm medicinal properties and pungent taste. It has the effect of spreading Qi in the middle, strengthening the stomach and digesting food. It is used for gastric and abdominal distension and pain, loss of appetite, nausea and vomiting, enteritis, dysentery, fetal dysphoria and other symptoms. When used in hot pots and stewed dishes, it should not be too much, preferably within 3 grams.

7. Sannai In some places, it is also called sand ginger and mountain spicy root. It is a rhizome. Grocery stores and traditional Chinese medicine stores sell dried slices of them, which have a fragrant taste. The medicine is warm in nature and pungent in taste. It can warm the body, remove dampness, promote qi and relieve pain. It is mainly used to treat acute gastroenteritis, indigestion, abdominal pain and diarrhea, cold stomach pain, toothache, rheumatoid arthritis, bruises, etc. It is mostly used in cooking, stewing, and spicy hot pot, and the dosage is usually between 5 and 10 grams. Cantonese people use sand ginger to make salt chicken. In recent years, Sichuan Jianghu cuisine has included the production of "Three Nye dishes", which means that the main ingredients are cooked with a large amount of Sannai, dried red peppers, and dried Sichuan peppercorns. This dish is praised for its fragrant and unique flavor, but there have been no reports.

8. Lingcao is a spice widely used in hot pot in recent years. Because all the products sold in the market are dry products, it is difficult to identify them. After many consultations, the dried product was given to associate professor Xu Jiangpu of our school for verification: it should be called Lingxiang, also known as Linglingxiang, and it is a plant of the genus Loosestrife in the primrose family. It is a perennial herb with strong aroma and sweet taste. When used in spicy hot pot, the general dosage is no more than 5 grams. There is another kind of spiritual grass on the market, named basil, which can replace the above one, but it belongs to the Lamiaceae family. It is also called tonka, also called nine-story pagoda, vanilla, fragrant orchid, duck head, sparrow head, etc. Pungent and warm in nature and flavor. In terms of medicinal use, its nature and flavor are pungent and warm, and it can cure wind-cold, colds and headaches.

9. Paicao, like Lingcao, is also a commonly used spice in spicy hot pot in recent years. A few days ago, I asked Professor Xiong Sizhi to help me search for relevant information, and I quickly got the result: Pai Cao is also called Pai Xiang, Xiang Pai Cao, Xiang Yang, and Loosestrife. It also belongs to the Primula family, and its nature and taste are sweet and mild. It has the effect of treating colds, coughs, rheumatism, irregular menstruation, etc. The amount used in spicy hot pot should not be too much, 3 to 5 grams is sufficient, and it can also be used in brine.

Some people say that in spicy hot pot and brine, "spiritual grass adds fragrance and grass is antiseptic." In fact, many spicy seasonings have antibacterial and antiseptic effects to varying degrees.

10. White cardamom is also called round cardamom. It is available in the market or pharmacies as Bai Ke and Ke Ren. It tastes astringent in the mouth. Because of its pungent and warm medicinal properties, it has the functions of promoting qi and regulating qi, warming the stomach and digestion, resolving dampness and stopping vomiting, and detoxifying alcohol. Just add 3 to 5 grams to spicy hot pot. Because of its good fragrance, the dosage is small.

11. Nutmeg, also known as jade fruit. In recent years, it has been widely used in hot pot, but the taste is also unpleasant. Its medicinal properties are pungent and warm, and it has the effects of warming the spleen and stomach, astringent intestines, and lowering qi. This item cannot be used more than once, only 2-3 pieces are enough.

12? Cinnamon, also known as cinnamon. It is pungent, sweet, and hot in nature and has the effects of replenishing yang, warming the spleen and stomach, removing cold accumulation, and unblocking the blood vessels. It is mainly used to treat kidney yang deficiency, cold and pain in the heart and stomach, and chronic diarrhea. It is oily and has a strong fragrance. It tastes spicy and has a slightly sweet aftertaste. It is widely used in spicy hot pot and braised vegetables, and the appropriate dosage is 5 to 10 grams.

13 Cumin is also known as Arabic fennel and fennel. It belongs to the Umbelliferae family. The seeds of cumin are mainly produced in the border areas of China. The fruit is oval in shape and has slender ends at both ends. About 5 mm, 3 mm wide, light green and gray, similar to fennel. Please store it when using and seal it as much as possible to avoid losing the smell and not achieving the effect.

14 Bay leaves are gray leaves of laurel trees. Green, with no mold on the body, rich aroma and high-quality taste. It can increase aroma, remove odor, and promote appetite.

Hot pot base recipe and stir-frying method

1. Small Recipe for stir-frying method

Ingredients:

3 pounds of butter, 2 pounds of salad oil, 1 pound of Pixian Douban, 1 pound of white wine, 50 grams of glutinous rice grains, 20 grams of glutinous rice, 1,5 pounds of sea pepper, 1 tael of ginger Garlic 1 tael Sichuan peppercorns 1.5 taels fermented black beans 15 grams Yibin crushed rice and vegetables 15 grams rock sugar 1 tael fine chili noodles 2 taels green onions 1 tael 3-inch sections

Spice recipe:

White buckle 5 grams of grass fruit, 5 grams of three nai, 3-5 grams of cloves, 3-5 grams of amomum villosum, 5 grams of fragrant fruit, 5 grams of cumin, 5 grams of cinnamon, 5 grams of licorice, 5 grams of branches, 5 grams of grass, 5 grams of old buckle, 5 grams of nard, 5 grams of tangerine peel. 5 grams of stir-fry 5 grams of lemongrass 5-8 grams of star anise 5 grams of bay leaves 5 grams of thyme 5 grams of cumin 8 grams of vanilla 5 grams

Cut the spices into 2-inch sections before frying , soak in warm water for about 20 minutes, and the peppercorns will swell.

Prepare 2 woks, put in one (watercress, scallions, ginger, fermented glutinous rice wine, 25 grams of garlic, crushed rice, tempeh, rock sugar) *** 9 samples Mix well.

In another pot, add 3 pounds of butter and boil it, then add salad oil and heat until 7-8% hot. Use a spoon to spoon the oil onto the evenly mixed watercress and pour the oil on it. Stir to prevent the watercress from scorching until all the oil is poured out. Then put the watercress on the fire and simmer it over medium heat for about 10 minutes. The water vapor of the watercress will dry quickly and moisten the pepper. Use high heat to stir-fry. When the oil boils, use Boil over low heat, add about 25 grams of white wine after 15 minutes, continue to stir-fry, until the water of each ingredient is almost dry, add the soaked spices and continue to stir-fry, until the ingredients are 9 minutes dry, add the soaked pepper, stir-fry for 5-5 10 minutes is enough.

Making Soup

As the saying goes, "It's not fresh without chicken, it's not fragrant without duck, it's not thick without bones." So when making white soup, you must pay attention to the raw materials. Only by combining them can we ensure that the soup is fresh and delicious.

Its characteristics are: milky white color, good taste and thick consistency.

Old hen, one old hen duck, one pig bone, 15 pounds of crucian carp 4 Jin

(crucian carp must be wrapped in gauze when making soup)

Soup making process

1. The raw materials must be boiled thoroughly

2 Soak the raw materials in cold water for 1 hour to solidify the nutrients inside each raw material, so that the soup will be fresh and fragrant.

3 Add ginger, green onion, cooking wine and pepper granules when making the soup.

4 Fill it with water at one time. If the water is boiled out, you can only add boiling water to the soup pot. It is strictly forbidden to add cold water to the soup pot.

5 Frequent foaming can ensure the milky whiteness of the soup. .Bring it to a boil over high heat and stew the soup over high heat to make a thick soup, that is, white soup. Stew over low heat to make a clear soup. Be sure to pay attention.

Pair the pot

It is generally recommended to use a 4:6 pot. 4 points clear soup and 6 points oil.

Ingredients for the pot: 50g ginger granules, 50g garlic granules, 50g salt, 15g MSG, 50g chicken essence, 50g pepper, 5g rice wine, 75g white sugar, 15g fermented glutinous rice, 10g dried chili pepper. 40 grams of Sichuan peppercorns, 25 grams of old oil, 5 pounds of fresh soup, 3 pounds of fresh soup.

Remember: adjust the flavor first, and then add the masterbatch. Put the Sichuan peppercorns and dried chili peppers in the old oil and masterbatch before adding them.

Base of clear soup pot

Recipe: 30g chicken essence, 20g MSG, salt 10g pepper, 15g jujube, 10g wolfberry, 5g garlic, 10g ginger slices (skin removed), 5g chicken 50 grams of oil, 4 slices of tomatoes, 20 grams of mountain delicacies, 4 pounds of clear soup, and 100 grams of lard

Mountain delicacies (blood bacteria, bovine bacteria, slide mushrooms, etc.)

Combine the angelica and dangshen ***20 grams chopped into particles and placed in the bottom of the white soup pot are particularly effective.

Old oil recycling

Do not put any saucers on the bottom of the pot after one guest has finished eating, and Cigarette butts and other garbage must be kept hygienic in the soup. It is strictly forbidden to enter anything containing any pigment or smell. Make sure the bottom of the pot is clean. Pour the oil into a clean bucket.

After allowing it to settle naturally for an hour , gently take out the oil on the noodles, and then put it on the stove to boil.

Wash the oil

When the color of the oil turns black due to long use or improper handling. , add water with a ratio of 1:2, boil for about 10 minutes and let it settle for 1 hour. Gently remove the oil on the face and boil. If the color is still dark, continue to wash it once or twice.

Solutions to mixed soup:

1 Reasons: 1. The oil contains too much water. 2. Improper ratio of soup and oil. 3. Mixed soup caused by improper consumption by guests.

< p>Measurement: Remove most of the oil in the pot and replace it with kitchen oil

Requirements for hot pot seasoning and ginseng soup:

1 Insufficient numbing flavor: Add the fried Sichuan peppercorns and stir with the oil.

2 If the numbing smell is too strong: add sugar and fermented glutinous rice, stir and add an appropriate amount of oil.

3 If the spiciness is not enough: add and stir-fry. Stir the fragrant Ziba peppers with old oil. Pay attention to frying the Ziba peppers (10 pounds of salad oil, 5 pounds of Ziba peppers, an appropriate amount of soaked fennel, and an appropriate amount of old ginger particles. Fry until half dry, add white wine and stir-fry dry)

4 The spiciness is too strong: take out some old oil from the pot, add some of the clear soup and then add an appropriate amount of fermented glutinous rice and sugar.

5 The salty taste is not enough. Dissolve an appropriate amount of salt in the clear soup. Just add it to the bottom pot

6 If the salty taste is too heavy: add one point each of lotus root slices and potato slices, or add an appropriate amount of clear soup to solve the problem. (Lotus root slices and potatoes can reduce saltiness) < /p>

7 In order to prevent the rash behavior of guests, pouring a lot of vegetables into the pot will affect the quality of the pot bottom. Please keep the pot bottom 80% full.

Taboos of hot pot:

Some people say that to eat hot pot, as long as there is more soup, everything you eat can be blanched, "it can only be blanched if the fire is strong", etc. This is actually wrong. To keep the characteristics of hot pot, it is still a taboo and multi-faceted issue. .

1 Avoid using spoiled raw materials

2 Avoid using vegetable raw materials that contain too much chlorophyll.

3 Avoid using too much alkali when making hair. Heavy raw materials

4. Avoid using raw materials with too many meridians and too thick fibrous tissue.

5. Avoid adding soy sauce to the soup

6. Avoid using soup. It will become mixed and thick.

7. Avoid adjusting the firepower too much

8. Avoid putting too many raw materials into the soup pot at one time