Name of dish Sichuan spicy hot pot

Cuisine All

Features

Ingredients 25 grams of Sichuan spicy hot pot base, 500 grams of old broth, 20 grams of rice wine, 25 grams of sugar, 5 grams of monosodium glutamate (MSG), 100 grams of light soy sauce, 25 grams of peppercorns, 50 grams of dried chili peppers, a little sesame oil. Chenpi, star anise, cinnamon, grass nuts, cloves, a little each, 5 slices of ginger, 6 cloves of garlic, 250 grams of butter.

Making process 1, the butter into the wok heat, into the pepper 15 grams, 25 grams of dried chili, ginger, garlic burst incense, and then into the Sichuan spicy hot pot base stir-fry, pour into the rice wine slightly fried.

2, the rest of the ingredients with the old soup into the wok boil roll, and then cook your favorite food with hot pot saucer.

In fact, there are a variety of practices, but are different pots, their own seasoning put

Spicy hot pot practice:

Proportions by 5 kilograms of bone broth:

1, Sichuan, "Cuckoo City" Pixian 300 grams of douban (which is the most important ingredient), 200 grams of butter, rapeseed oil 100 grams

2, 150 grams of dried red chili peppers (cut into small pieces of about 2 centimeters), and then eat with their favorite foods. Cut into small sections of about 2 centimeters); pepper 50 grams

3, 3 tablespoons of sugar; dry ginger (sliced) and cloves of garlic 150 grams each; green onions (two and a half inches long section) 250 grams; sub-food stores sell 150 grams of spices bag (back to the anise anise and so on); salt (depending on the salinity of the beans you buy set, because some manufacturers produce too salty beans); a spoonful of chicken

Specialty stir-fried materials fire Very key:

1, hot pot of vegetable oil, vegetable oil to be cooked and then under the butter, butter melting (off the fire) will be slightly over the oil of dried chili peppers and peppercorns fished up to be used

2, the oil pot under the sugar on a small fire slowly frying, to be melted sugar bubbles (pay attention to the melted sugar began to float to the top of the oil when it can be, at this time, sugar bubbles were golden yellow, if it turns to a dark red or black on the frying of the paste) immediately under the ginger, Onion, garlic and dashi stir-fry, and then under the PI County bean brisket out of the flavor

3, open the fire, the bone broth into, add salt (to the salinity of the soup material put, slightly more than the usual focus on the taste of the roasted vegetables can be) and chicken essence, soup open into the oil over the dry chili peppers and peppercorns into the small fire and slowly simmer for 10 minutes can be according to their own preferences hot food dishes

Percentage of this can be more fried some of the base, each time when the taste of the shortage, to add ingredients to the soup can be (if it turns dark red or black, the soup) to the soup to add ingredients can be (like spicy people can also be hot directly into some of the hot material is not over the oil of the dried chili pepper segment and new pepper particles)

Note:

1, fried sugar, can only be used with a small fire, the sugar must be fried until the melting, and to the surface of the oil bubbles to the line (bubbles for the golden yellow, if the fried paste can not be reused, so that the soup is bitter), so that the color of the soup will be red and the soup and the soup does not have the taste of sweetness

2, the best bean paste with "Azalea City brand" Pixian bean paste is authentic, and many other products are not qualified or taste wrong

3, the best use of rapeseed oil (that is, unrefined oil), do out of the base of the color and flavor are better than the effects of refined oil such as salad oil

1 Gan Woad in spicy hot pot soup or brine commonly used a kind of plush, black-brown rhizomatic spices, Chengdu People in Chengdu call it vanilla, Chongqing people call it fragrant woad, in fact, it should be called Gan Woad, also known as Gan Woad incense.2 Cloves, also known as Gong Clove, Zi Clove, for the flower buds of the clove, commonly used in cooking is the dried product, the aroma is strong, tasted with a stinging tongue, tongue feeling, its taste pungent and warm, warming the stomach, hiccups, wind, analgesic effect.3 Anise, should be called anise, also known as fennel, daxin, August beads, this is a familiar spice.4 Cumin, a spice, is also called anise, also called daxin, dai ming, August beads, this is a familiar spice. This is a familiar spice.4 Cumin is also known as fennel, fennel, fennel, fennel, fennel, fennel. Cultivated in most areas of the country and familiar to people, its fresh stems and leaves are commonly used in cooking to make fennel beans, fennel-filled dumplings, etc.5 Grass nuts The fruit of a plant in the ginger family, grass nuts, tastes strange and is not pleasant. Its medicinal properties are warm and pungent, and it has the effects of drying dampness and strengthening the spleen, expelling phlegm and warming up the middle, and expelling cold to fight malaria.6 Sand nuts, also known as chunsaren and yangchunsaren, are the mature fruits of the plant yangchunsaren, which are astringent to taste and aromatic to smell, and are warm and pungent in medicinal properties. SANNAI Some places also call sand ginger, mountain spicy, for rhizome. Lingcao is a spice that has been widely used in hot pot in recent years.9 Pai Cao, like Lingcao, is also a spice that has been commonly used in spicy hot pot in recent years.10 Cardamom is also known as round cardamom, which is also known as cardamom in the market or drugstore.11 Cardamom AKA Jade Fruit. In recent years in the hot pot in the use of very common, but taste the taste is not good, its medicinal flavor pungent and warm, with warming the spleen and stomach, astringent intestines, down the role of gas.12 Cinnamon bark, also known as cinnamon. It is pungent, sweet and hot in nature, and has the effect of replenishing yang, warming the spleen and stomach, removing accumulated cold, and promoting blood circulation. The main treatment for kidney yang deficiency, cold pain in the heart and abdomen, prolonged diarrhea. It is oily and has a strong flavor.

Home hot pot practice

I. Simmering soup

Two pounds of pig bones, washed and smashed; an old duck, washed and gutted. Into the pot, cold water added to submerged (all add enough cold water, do not add cold water in the middle).

(a) for red soup: add the appropriate amount of green onion, ginger (pat loose), garlic, simmer for 2-3 hours, out of the oil, flavor, soup bright, drain the slag. Add the Sichuan hotpot (Chongqing hotpot) base, add the simmering broth, add salt and chicken essence, and boil the base to cook the food.

(2) For clear soup: add onion, ginger, garlic, and fire to cook and simmer the soup until it becomes milky white, mellow, thick, and flavorful, then drain off the dregs and add salt and chicken essence to make a white soup.

II. Prepare vegetables:

vegetables washed, remove the roots, skin; meat should be cut into large, thin slices; luncheon meat, ham sausage, etc., cut thick slices; potatoes, etc., cut thick slices, respectively, on a plate.

Three. Prepare flavor plate

General preparation of sesame oil, garlic, Kawasaki, soy sauce, vinegar, etc., depending on the respective taste call.

Four. Soup boiling, people sitting around, can be eaten, usually first meat and then vegetarian.

Raw materials: the main ingredients are dried chili (50 grams), PI County bean paste (300 grams), butter (300 grams) and vegetable oil (500 grams). If you want to make it authentic, other seasonings that should be put in are star anise, fennel, vanilla, allspice, cloves, grass nuts, Sannai, cinnamon, comfrey and mash juice, and of course, regular seasonings such as garlic, scallions, ginger and rock sugar are essential.

How to do it: first fry the bottom of the pan. Cook the dried chili peppers in boiling water for 2 minutes, then pull out and twist into a puree and set aside. Pour vegetable oil in a hot pot to heat, and then into the butter, until the butter melted into the ginger, green onions and scallions, burst incense and then followed by Pixian bean paste and chili peppers, turn the fire slowly stir fry, wait until the pot overflows with the fragrance of the beans, chili peppers slightly white after all the other seasonings (except for the mash juice and sugar) into the pot and continue to use a small fire to burn to the pot of the color of the spices darken, and finally into the mash juice and rock sugar, small fire slowly! Simmer, and turn off the heat when the water in the mash juice dries up. When the ingredients in the pot cool down, it becomes the base of the red soup hot pot. Because of the complexity of the production, you can make several portions of the pot base at a time and put them in the refrigerator for later consumption.

Then make the stock. Start by making a broth, either pork bone, beef bone, or chicken broth, or better yet, pork bone, beef bone, and chicken broth at the same time. Add ginger, scallions and cooking wine when simmering the soup. Wait until the soup is creamy.

When eating hot pot, put the base into the pot, then inject the soup, and then sprinkle with dried chili peppers and peppercorns sautéed in vegetable oil, then the whole hot pot base is complete and you can start shabu-shabu.

[Best shabu-shabu ingredients]:

There are so many things that are suitable for shabu-shabu in Sichuan-style hot pots, almost anything you can think of. But some of the more Sichuan specialties are tripe and duck intestines, etc. Others such as sliced fish, sliced meat, sliced loin, mutton, sliced chicken, bacon, enoki mushrooms, fat intestines, chicken claws, duck and goose paws, meatballs, hooves, and a variety of vegetables, soy products, and so on, can all be put into the hotpot to be shabu-shabu'd.

What is the best way to make hotpot base (5 servings of base)?

Raw materials: 2500g vegetable oil, 1500g butter, 1500g Pixian bean curd, 1500g dried chili, 250g ginger, 100g garlic, 200g scallion, 300g rock sugar, 150g mash juice, 500g star anise, 100g sannai, 50g cinnamon, 50g aniseed, 50g comfrey, 25g comfrey, 25g spices, 10g vanilla, 10g cloves, 5g

Method:

1?

Methods:

There is a lot of different ways to make the hotpot base.

1?Vegetable oil first refined; butter cut into small pieces; Pixian bean curd chopped fine; dried chili into the pot of boiling water to cook about 2 minutes, fish out of the stranded velvet, that is, into the patty cake chili pepper; ginger pat broken; garlic peeled peeled into a clove; onion pull knot; rock sugar cracked; anise, Sannai, cinnamon broken into small pieces; fruits of the grass pat broken.

2?frying pan on medium heat, sizzling pot, pour vegetable oil hot, into the butter simmering, into the ginger, garlic cloves, green onion knot burst incense, then into the Pixian bean paste and patty cake chili pepper, turn to a small fire and slowly fry about 1 ~ 1?5 hours, to the bean paste water gas frying dry, fragrant and chili peppers slightly white, pick out the pot of green onion knots do not use.

3? Immediately into the anise, Sannai, cinnamon, aniseed, fennel, grass berries, comfrey, incense, vanilla, public cloves, etc., continue to stir-fry with a small fire for about 15 to 20 minutes, to the pot of spices in the color darker, into the rock sugar, mash juice, simmering slowly over a small fire to the mash juice in the water evaporates completely, the pot will then be away from the fire mouth, warmed up to the pot of raw materials to the cooling of the pot, that is, into the bottom of the hot pot

The second, Hot pot soup modulation

Raw materials: 1500 grams of pig bones 1500 grams of cattle bones 500 grams of chicken bones 50 grams of ginger 150 grams of green onions 150 grams of wine 100 grams of chicken essence 150 grams of monosodium glutamate 75 grams of fried hot pot base? All of it? Dry chili 750 grams of pepper 75 grams of vegetable oil moderate

Method:

1? pig stick bone, cattle stick bone washed and cracked; chicken claw bone washed; ginger broken; onion pull knot.

2?First of all, the pig stick bone, cattle stick bone, chicken claw bone into the pot of boiling water blanch a water, fish out into the pot of water, add ginger, scallions, wine, with a large fire after boiling, turn to a small fire simmering until the soup color milky white, knock off the slag is not used, that is, the fresh soup.

3?The hot pot base is divided into 5 equal parts, were loaded into 5 hot pot, and then to the pot were mixed into the soup? Each hot pot mixed soup about 2500 grams? Then mix in chicken essence, monosodium glutamate (MSG), another dried chili peppers, peppercorns into the frying pan with vegetable oil and stir-fried, and then sprinkled into the 5 hot pots respectively? Each hot pot sprinkle 150 grams of dried chili peppers, pepper 25 grams?

Three, the operation of some of the related issues

1?In the hot pot base frying process must be used in a small fire, so that one can avoid the raw materials fried burnt, the second is to make the raw materials inside the flavor and pigmentation and other fully seeped out.

2?Stir frying process, but also with a hand spoon or spatula constantly turning, in order to make the raw materials evenly heated and to avoid sticking to the pan.

3?The hot pot base added Pixian Douban is mainly used for flavor, and patty cake chili pepper is mainly used for color, but both should be slowly fried dry moisture, so that the flavor and pigmentation fully dissolved in the oil.

4?Adding rock sugar to the hot pot base can play a role in "brightening" the soup. And add mash juice, in order to promote the spicy flavor of the beans and chili peppers, spices in the flavor fully seep out and dissolve into the oil. In addition, the addition of mash juice can also play a role in the harmonization of all flavors and remove the bitter taste of some spices.

5?Hot pot base in the addition of spices is undoubtedly to increase the flavor? which added comfrey is to increase the red color? , but the amount of spices should not be too large, otherwise it will produce a bitter flavor. At the same time, the type of spices added should not be too much to add star anise, trinella, cinnamon, cumin and other commonly used spices, and then add a small amount of other spices to assist. Note that the spices added to the hot pot base are usually less than the spices added to the marinade.

6?In the modulation of hot pot soup, if the taste requirements are not too spicy, then one of the dried chili peppers do not directly into the frying pan with oil, but first into the pot of boiling water blanch a water after? to reduce its spicy flavor?

7?The hot pot base of large quantities of frying method and small quantities of frying method has some differences. Small batch stir-frying generally have to powder the spices in it and reduce its dosage, as well as to appropriately shorten the stir-frying time of the spices.

8?After the hot pot base is fried, there is a layer of oil floating on the surface. We can beat this layer of oil as part of the old oil, for the next frying for the "mother oil" to use, because this can make the hot pot base more rich and mellow flavor