2. serve as the main ingredient. 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 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Wear the vegetables into a string of about 30 to 40 grams with washed bamboo sticks.
3. Thermal system. Put the brine pan on the fire to keep it boiling. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat of different dishes.
4. eat. Put the cooked vegetables in one dish, add Chili noodles and fried salt, and dip them in Chili and salt according to your own taste. Whether you dip it or not depends more or less on you.
Frequently asked questions and solutions:
The scalded finished product is not ripe. The main ingredients for mala Tang should be easy to cook. Can't use chicken wings, chicken feet, duck feet, beef and other raw materials that are not easy to cook. The cooking time of eel, hairtail and other dishes is also longer. Don't shake too much and too fast when cooking these ingredients. If you master the cooking time, there will be no problem of being unfamiliar.
1 The sweetness of fermented grains is similar to the strong smell of turpentine. It has the functions of regulating qi, relieving pain, relieving depression and strengthening spleen, and can be used as a blind Chinese medicine to treat chest pain, stomachache, vomiting, anorexia and dyspepsia. When this spice is added to spicy hot pot soup or brine, it has a strong fragrance. However, we should pay attention to the amount, and the dosage should not exceed 5 grams at a time, otherwise the aroma will be "greasy".
Clove is often used in cooking, which is dry, fragrant, prickly, numb, pungent and warm, and has the functions of warming stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within1~ 2g, and never use too much.
Illicium verum is characterized by its fragrant smell and slightly sweet taste. Its pungent and warm nature has the functions of warming the middle warmer to stimulate appetite, dispel cold and treat hernia. 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 others are annoyed, it is more flexible to use, and 5 ~ 10 g is appropriate.
Fresh stems and leaves of fennel are often used in cooking to make fennel beans and fennel stuffed jiaozi. Its ripe fruit, like millet or cumin, has a special aroma. As a spice, it is widely used in braised pork, brine and spicy hot pot. In hot pot, the dosage can be appropriately increased, such as 10 ~ 20g or more. In medicine, pungent and warm, it has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold.
5 Amomum Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao. Its fruit tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen and resolving phlegm, warming middle warmer and dispelling cold, and resisting malaria. It can be broken or used for cooking. As a spice, it tastes particularly good when burned or pickled with beef. Spicy hot pot and brine should not use Amomum tsao-ko, and it is more appropriate to put 3 ~ 5 pieces.
Amomum villosum has astringent taste, fragrant smell, warm medicinal properties and pungent taste. Has the effects of promoting qi circulation, invigorating stomach and promoting digestion. The medicine can be used for abdominal distension and pain, anorexia, nausea and vomiting, enteritis, dysentery and fetal movement. It should not be used too much in hot pot and braised dishes, and should be below 3 grams.
Both Sannai grocery store and Chinese medicine shop sell dried tablets, which are fragrant. The medicine has mild nature and pungent taste, and can warm the middle warmer, remove dampness, promote qi circulation and relieve pain. It is mainly used for treating acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatoid arthritis, traumatic injury, etc. Cooking is mostly used for burning, marinating and spicy hot pot, and the dosage is mostly between 5 ~ 10g.
Cao Ling is a spice widely used in hot pot in recent years. Because everything sold in the market is dry, it is difficult to identify. After consulting in many ways, the author took the dried product to Associate Professor Xu Jiangpu of our school for verification: it should be called Lingxiang, also known as Linglingxiang, belonging to the genus Lysimachia of Primulaceae. It is a perennial herb with strong fragrance and sweetness. Used for spicy hot pot, the general dosage is not more than 5g.
Like Cao Ling, weeding 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, also known as fragrant hoe, fragrant hoe, fragrant sheep and Senecio scandens, also belongs to Primulaceae, and is sweet in nature. Can be used for treating common cold, cough, rheumatism and irregular menstruation. Don't use too much in spicy hot pot, just 3 ~ 5 grams, or in salt water.
Hot pot bottom material formula and frying method thereof
First, the small pot frying formula
Composition:
Butter 3 kg salad oil 2 kg Pixian watercress 1 kg liquor 50 g fermented grains 20 g Ziba sea pepper 1.5 kg ginger 1 two garlic 1.5 two peppers 1.5 two douchi1.
Flavor formula:
White buckle 5g Amomum tsaoko 5g Kaempferia Kaempferia 3-5g Clove 3g-5g Amomum villosum 5g Fructus Foeniculi 5g Cinnamomum cassia 5g Glycyrrhiza 5g Branches 5g Cutting grass 5g Laokou 5g Gan Song 5g Pericarpium Citri Tangerinae 5g Pork 5-8g Illicium verum 5g Fragrant Leaves 5g Fennel 8g Vanilla 5g.
Before frying, cut the spices into 2-inch knots and soak them in warm water for about 20 minutes until the peppers bubble.
Prepare 2 woks, and put 9 samples (watercress, onion, ginger, fermented grains, garlic 25g, broken rice, Oenanthe javanica, lobster sauce and rock sugar) into one wok and mix well.
In another pot, add 3kg butter to boil, then add salad oil and heat to 70-80%. Spoon the oil onto the evenly stirred watercress, and stir while pouring the oil to prevent the watercress from coking. Then put the watercress on the fire and cook it on medium heat for about 10 minutes. When watercress is quick-drying and moist, stir-fry it with high fire and cook it with low fire. Add the soaked spices until the moisture of each raw material is basically dry, and continue to stir-fry until the raw materials are soaked for 9 minutes, and stir-fry for 5- 10 minutes.
Diaotang
As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick", so we must pay attention to the collocation of raw materials to ensure the delicious soup.
It is characterized by milky white, positive taste and thick consistency.
An old hen, an old duck, a pig bone 1.5 kg crucian carp 4 kg.
(Carassius auratus soup must be wrapped in gauze)
Hanging soup technology
1 Soak the raw materials in cold water 1 hour, so that the nutritional components in the raw materials are in doubt and the soup is delicious. 3 Add ginger and onion cooking wine and pepper granules when hanging soup. 4 Fill it with water at one time. If the water is boiling, just add boiling water and rush into the soup pot. It is forbidden to add cold water to the soup pot. 5 often make bubbles.
across the way
It is generally recommended to use a 4:6 pot, that is, 4 minutes of clear soup and 6 minutes of oil.
Ingredients: ginger 50g garlic 50g salt 15g monosodium glutamate 50g chicken essence 50g pepper 5g rice wine 75g sugar 15g mash 10g dry pepper 40g pepper 25g old oil 5kg fresh soup 3kg.
Remember: adjust the taste first, then put the color masterbatch. Zanthoxylum bungeanum and dried capsicum are put with old oil and color masterbatch before they are put.
Broth pot bottom
Formula: chicken essence 30g monosodium glutamate 20g salt 10g pepper 10g jujube 10g medlar 5g garlic 10g ginger slices (peeled) 5g chicken oil 50g tomato 4g delicacies 20g broth 4kg lard 10g.
Mountain delicacies (Haemophilus ovis, Bovine Bacillus, Pleurotus ostreatus, etc. )
Chop 20 grams of Angelica sinensis and 20 grams of Codonopsis pilosula into granules and put them in the bottom of the white soup pot.
Old oil recovery
After the guests have finished eating, it is forbidden to put any garbage such as saucers and cigarette butts at the bottom of the pot to ensure the hygiene of the soup. It is forbidden to eat anything containing pigments and flavors. Make sure the bottom of the pot is clean. Pour the oil into a clean bucket.
After an hour of natural precipitation, gently remove the oil from your face and put it on the stove to boil.
Washing oil
When the oil turns black due to long-term use or improper treatment, add water with the ratio of 1:2, and boil for about 10 minute for precipitation 1 hour, then gently take out the oil on your face and boil it. If the color is still black, continue to wash it once or twice.
Solutions for mixed soup:
1 Reason: 1 Oil contains too much water; 2 improper ratio of soup to oil; 3 improper consumption by guests causes mixed soup.
Solution: Knock out most of the oil in the pot and replace it with old and new oil in the kitchen.
Hot pot seasoning and soup requirements:
1 Not spicy enough: stir-fry Chili in old oil. 2 Too spicy: Add sugar and mash, and stir with old oil. 3 Not spicy enough: Add fried Zanba pepper and old oil. Pay attention to stir-frying pepper (salad oil 10 kg, pepper 5 kg, fennel soaked in proper amount,
Too spicy: take some old oil out of the pot, add some clear soup and then add appropriate amount of mash and sugar.
5 salt is not enough. Dissolve the salt in the broth and add it to the bottom pot.
Too salty: add a slice of lotus root and a slice of potato, or add a proper amount of clear soup to solve it. Lotus root and potato have the function of reducing salt. )
In order to ensure the reckless behavior of the guests, pouring a lot of dishes into the pot will affect the quality of the bottom of the pot. Please keep the bottom of the pot 8 minutes full.
Spiced Chili sauce is bright red in color, delicate in texture, salty and sweet, fresh and spicy, and has a strong mixed flavor of spiced sauce. The operation points are as follows:
(1) Raw material ratio: red pepper 10kg, salt 1.5kg, sweet noodle sauce 3.0kg, sugar 50.g, star anise 6g, fennel 6g, pepper 6g, cinnamon 4g, dried tangerine peel 3g, acetic acid 1g, saccharin/.
(2) Processing equipment: wet and dry pulverizer, large porcelain jar and plastic mixing basin.
(3) Processing: the red pepper 10kg is washed and dried with clear water, and then is ground into a jar together with 25g spiced and 0/.4kg salt. Dissolve 50g of white sugar, 1 g of saccharin and 1 g of acetic acid in 30g of cold boiled water, mix with sweet noodle sauce, pour into a pepper jar, stir and mix evenly, cover the jar with the remaining salt, and seal the jar for fermentation. The temperature is about 25℃, and the fermentation is usually 10 day.
Chili red oil
Refine aniseed water first: pepper, star anise, red pepper (preferably produced in Sichuan), kaempferia kaempferia, cinnamon, geranium, clove (because the taste is too strong), ginger, garlic, tsaoko, licorice, water, etc. , concentrate for a while.
Then: heat the pan, add salad oil (the oil temperature should not be too high), add pepper, a large amount of red pepper powder (the best produced in Sichuan), fennel, star anise, cinnamon, fragrant leaves, Wang Shouyi thirteen spices, white sesame seeds and tsaoko, refine at low temperature until the oil turns red, and then add a proper amount of concentrated aniseed water for a period of time.
How to make spicy oil
Mix "Chaotianjiao" and "Erjingtiao" Chili noodles at a ratio of 3:2, and add a little salt and a spoonful of sesame seeds.
Wash and dry 3 or 5 walnuts, knock out cracks with a small hammer, and put them into Chili noodles with dozens of new peppers.
Cook 750g rapeseed oil (non-refined oil) (250g pepper noodles can be prepared), turn off the fire, air-dry for 3 or 4 minutes, then pour into the pepper noodles, and stir the pepper noodles with a spoon while pouring the oil to make them uniform.
If I were you, I would hire a chef and steal a teacher first. You can also ask a well-known Sichuanese (a housewife at the eldest sister-in-law level).