Formula 2: beef soup1500g, butter 200g, watercress125g, lobster sauce 45g, rock sugar 25g, dried pepper 25g, Jiang Mo 50g, refined salt10g, cooking wine 25g, and fermented glutinous rice juice10g.
Formula 3: 2000g of chicken soup, 250g of butter, 200g of bean paste, 50g of lobster sauce, 50g of crystal sugar, 200g of ginger100g, 200g of garlic, 25g of dried red pepper, 25g of pepper, refined salt100g, and cooking wine100g.
(1) Diaotang
Raw materials (such as eating 2500g meat and 2500g vegetarian food):
Chicken1000g, pork bone1000g, ribs1000g, ginger 50g and cooking wine 50g.
1. Rinse the raw materials of the soup with clear water, then put them into boiling water to drain the water, and then wash them with clear water.
2. Put the raw materials into a pot, mix them with 5000 grams of water, first boil them with high fire, remove the floating foam, and hang out the umami flavor with low fire.
② Sweep soup
Ingredients: chicken breast150g, salt10g, pepper 4g, clean pork 20g and monosodium glutamate 4g.
Production: 1, take out 500g of fresh soup in advance and let it cool. Then, the chicken breast and pork lean meat were mashed into paste, and the paste was dissolved with 250 grams of fresh soup respectively.
2. Boil the fresh soup on the fire, add salt and pepper, first pour the meat floss into the soup and stir it evenly with a spoon. When the floss floats on the noodle soup,
Turn the pot to low heat, keep it slightly boiling, and remove the minced meat with a wire filter after five minutes.
Boil the soup again, put the chicken paste into the soup and stir it evenly with a spoon. After the chicken paste floats on the noodle soup, turn the pot to low heat and keep it slightly boiling. Then squeeze the chicken paste into a ball and cook it in the soup. When serving, remove the minced chicken and add monosodium glutamate to serve.
First, put the wok on a high fire and add oil (butter or vegetable oil, etc.). ) and heat it, then add watercress and ginger slices (broken by old ginger) and lobster sauce.
Stir-fry until red, then cook soup, cook, cook wine, fermented juice, pepper, pepper, salt, rock sugar and so on.
When the soup is thick, fragrant, spicy and sweet, it can be used for hot pot.
We should also pay attention to the following two points when preparing red soup: first, the floating foam on the surface of the soup is mixed with oil and must be skimmed.
The method is: dip the back of the spoon gently to make the floating foam stick to the back of the spoon, and then remove it to avoid skimming the oil.
The second is to taste the taste halfway. If the salty taste is not enough, add salt appropriately; If the spicy taste is not strong, add some watercress, pepper and pepper;
If you think it is too spicy or salty, you can add rock sugar or light soup. With the supplementary seasoning,
Make the taste of hot pot more in line with the requirements of eaters, and highlight the flavor of authentic Chongqing hot pot. Pork soup1500g, butter 250g, watercress125g, sugar 30g, ginger 50g, pepper10g, refined salt15g and yellow wine 50g.