Formula 1: 1500 grams of broth, 250 grams of butter. 150 grams of bean curd, 100 grams of edamame, 15 grams of rock sugar, 50 grams of chili knots, 50 grams of ginger, 10 grams of peppercorns, 15 grams of refined salt, 30 grams of cooking wine, 100 grams of mash juice
Recipe 2: 1,500 grams of beef broth, 200 grams of butter, 125 grams of bean curd, 45 grams of edamame, 25 grams of rock sugar, 25 grams of dried chili peppers, 50 grams of minced ginger, 10 grams of refined salt, 25 grams of cooking wine, 150g of mash juice
Recipe 3: 2,000g of chicken broth, 250g of butter, 200g of bean paste, 50g of edamame, 50g of rock sugar, 100g of ginger, 200g of garlic, 25g of dried chili peppers, 25g of peppercorns, 10g of salt, 100g of cooking wine, 100g of mash juice, 100g of vegetable oil, 200g of sesame oil
The above three kinds of recipes, although there are differences in the spices used, are not the same as those in the other recipes. Although there are differences in the seasonings used, but made basically authentic Chongqing hot pot red soup flavor.
The specific modulation of red soup is:
First frying pan on a high flame, the oil (butter or vegetable oil, etc.) hot, plus bean curd, ginger (ginger pat broken) edamame, sauteed aroma and red, and then under the soup, boiling under the wine, spiritus bad juice, chili peppers, peppercorns, salt, sugar and other simmering, to be a thick soup, the aroma of the taste of hot and numbing back to the sweet, can be scooped into the hot pot to use.
Modulation of red soup should also pay attention to the following two points: First, the surface of the soup froth, mixed with oil, must be skimmed. The method is: use the back of the spoon to gently dip, so that the floating foam on the back of a small spoon, and then remove, so as not to skim off the oil. Secondly, you should taste the flavor halfway through. If the salty flavor is not enough, add salt as appropriate; if the spicy flavor is not strong, add some more beans, peppercorns, chili peppers; if you find that it is too spicy or too salty, you can add rock sugar or light soup. After additional seasoning, so that the flavor of the hot pot more in line with the requirements of diners, more prominent authentic Chongqing hot pot flavor.
The above recipe is suitable for hot pot restaurants and hot pot restaurants. General family can use the following simple recipe:
1500 grams of pork broth, 250 grams of butter, 125 grams of bean curd, 30 grams of sugar, 50 grams of ginger, 10 grams of peppercorns, 15 grams of salt, 50 grams of wine
This is a practical and easy to use, the aroma is a little weak, but the basic flavor is still strong.
(2) white soup, that is, clear broth brine, the use of a wide range, such as mandarin duck hot pot, clear broth hot pot, tonic hot pot, etc. are used in this soup, but also the foundation of Chongqing hot pot soup. Its characteristics are: rich flavor, clearer soup, refreshing suitable, not dry and not greasy, but the production process is more complex. Here is the recipe and modulation method as follows:
"Clear soup hot pot" broth boiling method
Boiling clear soup hot pot broth is divided into hanging soup, sweeping soup two steps.
(1) hanging soup
Raw materials (to eat 2500 grams of meat, 2500 grams of vegetarian material, for example):
1000 grams of chicken, 1000 grams of pork bones, 1000 grams of pork ribs, 50 grams of ginger, 50 grams of cooking wine
1, the raw materials will hang the soup rinsed with water, and then put into the boiling water ". Out of a water", and then wash with water. 2, raw materials into the pot, mixed with 5000 grams of water, first boil over high heat, beat off the foam and then switch to a small fire to hang out the fresh flavor can be.
(2) sweep soup
Raw materials: 150 grams of chicken breast, salt 10 grams, 4 grams of pepper, 200 grams of lean pork, 4 grams of monosodium glutamate
Making: 1, 500 grams of suspended soup beforehand scooped out for cooling. Then the chicken breast and pork net lean meat whacked into velvet, respectively, with 250 grams of fresh broth dissolved meat velvet. 2, fresh broth on the mouth of the fire to boil, under the salt, pepper, first of all, the pork velvet poured into the soup, stirring with a ladle, to be meat velvet floated on the surface of the soup, move the pot to a small fire, keep a slight boil, five minutes after the leakage of silk ladle to fish out the meat velvet, once again the soup will be boiled, the next chicken velvet in the soup, stirring with a ladle, to be chicken velvet floated on the surface, move the pot to a small fire, keep a slight boil, and keep a slight boil. After the chicken down floats on the surface of the soup, move the pot to a small fire, keep it on a slight boil, and then squeeze the chicken down into a pile and simmer it in the soup. When serving, fish out the chicken down and put monosodium glutamate into it.
Authentic Chongqing hot pot - hot pot base
It should be said that not the most authentic base, because in fact, the most authentic type of hot pot in Chongqing should be the old hot pot, the kind of pure butter boiled ...
It is the most important thing that you need to know about the hot pot in Chongqing.
What I'm talking about is the "eel hot pot" recipe that is so famous in Chongqing. In fact, this brand of hot pot flavor is very authentic, can be said to be the best evaluation of the hot pot. It's just that it hasn't been patented, and now the streets are full of "eel hot pot". It's a mixed bag of fish and dragons.
Boil is boiled in a pot, and when it cools, chunks of butter are added. After simmering, add a lot of dried chili peppers that have been mashed. It should be simmered over low heat and stirred constantly.... Then add the dal and fry... Turn off the heat when there is no more moisture.
Then hit the bottom of the pot, a pot: two spoons of chicken essence, a spoonful of monosodium glutamate, a spoonful of mash, a small spoonful of white wine, bags of rock sugar two small, a handful of ginger, two handfuls of peppercorns, fennel a small pinch.
Add a large ladle of broth to each pot, and a large ladle of simmering oil, it's ok`
Remember: don't add salt and garlic, it will defeat the flavor`
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