Pixian watercress is brewed with broad beans, peppers and salt. It is a local specialty of Pixian County, Chengdu. Its color is bright, moist and spicy. Pixian watercress is the most important seasoning in the hot pot of red soup. When used in the soup brine, it can increase the umami flavor and fragrance, and make the soup warm, spicy, thick and bright.

fermented soya beans

Douchi, which is brewed from soybeans, salt and spices, is mellow in smell, yellow and black in color, smooth in oil, soft and loose in seeds, fresh and sweet in taste. Chongqing Yongchuan Douchi is superior in taste. When used in soup brine, Douchi can increase the salty and mellow taste.

dry red pepper

Dried peppers are pungent and warm, which can dispel cold and strengthen the stomach. Their color is bright red and spicy. There are many kinds of dried peppers, such as big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao peppers and millet peppers. Adding dried peppers to hot pot soup (pot bottom) can remove fishy smell, relieve boredom and suppress peculiar smell, and increase spicy taste and color.

Sichuan pepper

Zanthoxylum bungeanum, pungent, warm and hemp, can warm the middle and dispel cold, and has the function of dehumidification and pain relief. Shaanxi pepper is the variety of Zanthoxylum bungeanum; Sichuan Maowen pepper and Qingxi pepper are superior. Zanthoxylum bungeanum is an important seasoning for hot pot. When used in soup brine, it can suppress the fishy smell and enhance the fresh flavor.

old ginger

Ginger is pungent and wet. It contains volatile oil gingerol. It has a special spicy flavor. When used in red soup and clear soup brine, ginger can effectively remove fishy smell and suppress odor. It can enhance fragrance and flavor.

garlic

Garlic is spicy and fragrant. It contains volatile oil and second-rate compounds. Garlic is mainly used for flavoring and enhancing fragrance, suppressing fishy smell and removing peculiar smell.

fermented glutinous rice

Fermented glutinous rice is brewed, the rice grains are soft and not rotten, and the wine juice is mellow. It is sweet and delicious, thick but not mixed, and it is thick but not sticky. Adding fermented glutinous rice to the prepared hot pot soup brine (base material) can increase freshness, suppress fishy smell and make the soup brine sweet again.

salt

The scientific name of salt is sodium chloride, which is a kind of small crystalline granule 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.

crystal sugar

Rock sugar makes the replica sucrose, which is sweet and flat for crystallization, benefiting qi, moistening dryness and clearing heat. When boiling hot pot soup, adding rock sugar grams can make the soup mellow and sweet, which has the effect of relieving spicy stimulation.

cooking wine

Cooking wine is made of glutinous rice as the main raw material, which has a soft wine taste and special aroma. The main functions of cooking wine in hot pot soup brine are to enhance fragrance, enhance color, remove fishy smell and odor.

monosodium glutamate

Monosodium glutamate is extracted from soybean, wheat, kelp and other substances containing protein, and it tastes delicious. It can help to refresh the flavor and enhance the flavor in hot pot.

chicken essence

Chicken essence is a powerful fresh-keeping product which has been widely used in recent years. It is refined from chicken eggs and sodium bran. The umami taste of chicken essence comes from amino acids decomposed from protein of animals and plants. The function of chicken essence is to enhance freshness and taste.

pepper

Pepper, with pungent and strong aromatic smell in temperate zone, has the effects of warming the middle warmer, dispelling cold, invigorating the stomach and smoothing qi. It is used in broth hotpot to remove fishy smell, enhance fragrance and improve taste.

The function and dosage of hot pot spices.

1 Ganzi is a fluffy, dark brown root spice commonly used in spicy hot pot soup or braised dishes. Chengdu people call it vanilla, while Chongqing people call it Xiangzi, but it should actually be called Ganzi, also known as Ganzi Xiang. Sweet fermented grains have a pungent smell, which is similar to strong turpentine smell. They have the functions of regulating qi, relieving pain, relieving depression and invigorating spleen. They are blindly used as traditional Chinese medicines to treat chest and abdomen pain, stomach pain, vomiting, loss of appetite and indigestion. Adding this spice to spicy hot pot soup or brine has a strong fragrance. However, we should pay attention to the quantity, and the dosage should not exceed 5 grams at a time, otherwise the aroma will be "greasy".

Clove, also known as clove and clove, is the bud of clove. It is often used as a dry product in cooking. It has a strong fragrance and a tingling and tingling feeling. Its taste is pungent and warm, and it has the functions of warming the stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within 1 ~ 2 grams, and never use more.

Illicium verum should be called Illicium verum, also called anise, aniseed and August pearl, which is a familiar spice. It is characterized by its fragrant smell and slightly sweet taste. It is pungent and warm in nature, and has the functions of warming the middle warmer to stimulate appetite, dispelling cold and treating hernia. Whether it is hot pot, braise in soy sauce or brine, it can be used in cooking. Because its fragrance is that some people like it and some people are annoyed, it is more flexible in use, and 5 ~ 10 grams is appropriate.

Fennel is also called fennel, shredded cabbage, fragrant incense and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used in cooking to make fennel beans, fennel stuffed jiaozi and so on. Its mature fruit is like small grains of rice or cumin, and it has a special aroma. As a spice, it is widely used in braised pork, bittern and spicy hot pot. In hot pot, the dosage can be appropriately increased, such as 10 ~ 20g or more. In medicine, it is pungent and warm, and has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold.

5 Amomum tsaoko The fruit of Amomum tsaoko, a ginger plant, tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen, eliminating phlegm, warming middle warmer, expelling cold and resisting malaria. It can be broken or used whole in cooking. As a spice, it is burned or marinated with beef, and its flavor is especially good. Amomum tsaoko should not be used in spicy hot pot and brine, and it is more appropriate to put 3 ~ 5 pieces.

6 Amomum villosum, also known as Amomum villosum and Amomum villosum, is a mature fruit of Amomum villosum, which tastes astringent, smells fragrant, has warm medicinal properties and pungent taste. It has the functions of promoting qi circulation, invigorating stomach and promoting digestion. The medicine is used for abdominal distension and pain, loss of appetite, nausea and vomiting, enteritis, dysentery, and fetal movement. It should not be used too much in hot pot and braised dishes, and it should be less than 3 grams.

Some places in Sannai are also called Shajiang and Shanla, which are rhizomes. Grocery stores and Chinese medicine stores sell dried slices, which are fragrant. The medicine is mild in nature and pungent in taste, and can warm and eliminate 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. In cooking, it is mostly used for burning, marinating and spicy hot pot, and the dosage is mostly between 5 and 10 grams. Guangdong people use galangal to make salt? Chicken. In recent years, Sichuan Jianghu dishes are made of "Sannai dishes", that is to say, the main ingredients are cooked with a lot of Sannai, dried red pepper and dried pepper. This dish is praised for its unique flavor, but it has not been reported yet.

Lingcao is a kind of spice widely used in hot pot in recent years. Because all the products sold in the market are dry, it is difficult to identify. After many consultations, the dried product was taken to associate professor Xu Jiangpu of our school for verification: it should be called Lingxiang, also known as Linglingxiang, belonging to LYSIMACHIA of Primulaceae. It is a perennial herb with strong fragrance and sweet taste. Used in spicy hot pot, the general dosage is not more than 5g. There is another kind of Lingcao in the market, named Basil, which can replace the above one, but it belongs to Labiatae, also called Linglingxiang, also known as nine-story pagoda, vanilla, vanilla, duck head, sparrow head grass, etc., and its sexual taste is pungent and warm. In terms of medicine, it is pungent and warm, and has the functions of treating cold, cold and headache.

Like Lingcao, Paicao is also a common spice used 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 results: weeding is also called fragrant weeding, fragrant weeding, fragrant sheep, and LYSIMACHIA pilosa, which also belongs to Primulaceae, and its nature and taste are sweet. It can be used for treating common cold, cough, rheumatism and irregular menstruation. The dosage in spicy hot pot should not be too much, just 3 ~ 5 grams, and it can also be used in brine. Some people say that in spicy hot pot and brine, "Lingcao enhances fragrance, weeding and antiseptic", in fact, many spicy spices have antibacterial and antiseptic effects to varying degrees.

１０? Cardamom is also called round cardamom, which is written as "Bai Kou" and "Kouren" in the market or pharmacies. The taste is astringent, because its medicinal properties are pungent and warm, so it has the functions of promoting qi and regulating qi, warming the stomach and promoting digestion, eliminating dampness and stopping vomiting, and relieving alcoholism. Add 3 ~ 5g to the spicy hot pot. Because of its good fragrance, the dosage is small.

１１? Nutmeg is alias Yuguo. In recent years, it has been widely used in hot pot, but its taste is also unpleasant. Its medicinal properties are pungent and warm, and it has the functions of warming the spleen and stomach, astringing the intestines and lowering the qi. You can't use more than one thing, just two or three.

１２? Cinnamon bark is also called cinnamon. Sweet and hot in nature, it has the effects of nourishing Yuanyang, warming spleen and stomach, removing accumulated cold and dredging blood vessels. Indications: kidney-yang deficiency, cold pain in the heart, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy and the aftertaste is slightly sweet. It is widely used in spicy hot pot and braised dishes, and the appropriate dosage is 5 ~ 10 grams.

Cumin, another name for cumin, belongs to Umbelliferae, and is the seed of cumin. It is mainly produced in China's border areas, and its fruit shape is oval. Its two ends are about 5 mm long and thin, 3 mm wide, and it is light green and gray, similar to cumin. When using it, pay attention to preservation and try to seal it as much as possible, so as not to lose the effect.

Fragrant leaves, that is, leaves of osmanthus trees, are gray-green, with no mildew and strong aroma, which can enhance fragrance, remove odor and promote appetite.