Two, the base material: 30 kg of butter, patty cake chili 10 kg, Pixi County 3 kg of bean curd, 2 kg of ginger, 2 kg of white wine, star anise, cinnamon, cloves, primrose, nutmeg, fennel each 3 two, naphthalene, grass nuts, nuts each 2 two.
Three, soup ingredients: base 0.5 catty, 4 catty old oil, 100 grams of chicken essence, 50 grams of dried chili peppers, 50 grams of peppercorns, white juice soup 2.4 catty, 50 grams of mash.
Four, meat dishes: rabbit waist 50 grams of tripe 50 grams of eel 50 grams of pork ring throat 50 grams of lunch meat 50 grams of duck intestines 30 grams
Five, vegetarian dishes: lotus root 80 grams of lettuce 80 grams of winter melon 50 grams of mushrooms 50 grams of tofu 50 grams of cabbage 80 grams of cabbage 50 grams of green cabbage 80 grams of cabbage
Six, the base for: the butter into the pot to seventy percent of the heat, into Pixi County Bean, pattypan chili and ginger. PI bean paste, patty cake chili and ginger stir-fried aroma into the other ingredients can be used as a base after 2 hours of stir-frying over low heat.
Seven, soup for: the old oil into the pot burned to seventy hot, into the dried chili peppers, peppercorns, base stir-fry fragrance, into the white juice soup, mash, chicken broth can be boiled on high heat.
The second: a. Ingredients: (according to their own preferences, the type of raw materials, how much can be increased or decreased) meat: rabbit waist 50 grams, 50 grams of tripe, eel 50 grams, 50 grams of pork ring throat, lunch meat 50 grams, duck intestines 30 grams.
Vegetarian dishes: 80 grams of lotus root, 80 grams of lettuce, 50 grams of winter melon, 50 grams of mushrooms, 50 grams of dried tofu, 80 grams of cabbage, 50 grams of cauliflower, 80 grams of bok choy.
Seasoning: 250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian soybean, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of pepper, pepper 2 grams, 30 grams of dried chili pepper, 20 grams of mash juice, 20 grams of wine, 10 grams of ginger, 100 grams of refined salt, 10 grams of strawberry, 10 grams of cinnamon, 10 grams of paiwan grass, 10 grams of white fungus, 250 grams of chili pepper, 1500 grams of fresh soup. Grams of fresh broth.
Three, production procedures: 1, brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County Douban (first Duo fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh soup. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dried chili peppers, fruits and other condiments. Boil and remove the foam into the brine.
2, the main ingredients. Wash cabbage, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pig ring throat cut into 4 cm square. Cut luncheon meat into thin slices about 4 centimeters square; cut vegetarian vegetables into thin slices about 3 centimeters. With a clean stick, the dishes are threaded into a string of about 30-40 grams.
3, hot. Brine pot placed on a high flame, keep it small boil, all kinds of vegetables with a good string of sign scalding, according to the fire of different dishes scalding mature.
4, dip. Hot ripe dishes on the plate with chili noodles and fried salt, according to their own taste needs to be dipped in chili and salt after eating. Or dip or not dip, more or less by their own decision.
Four, easy problems and solutions: hot finished product is not cooked. Spicy hot use of the main ingredients should be relatively easy to mature. Can not be used like chicken wings, chicken claws, duck palms, beef and other raw materials that are not easy to hot cooked. Eel, scallop dishes, hot time should also be longer, hot such raw materials do not swing too much, too fast, master the fire, there will be no problem of undercooking.
Third: one, according to the proportion of 5 kg of bone broth: 1, produced in Sichuan, "Cuckoo City" Pixian 300 grams of soybean (which is the main raw material), rapeseed oil 250 grams;
2, dry red pepper 150 grams (cut into about 2 centimeters of the segment); pepper 50 grams;
3, 3 tablespoons of sugar; dry ginger (sliced) and cloves of garlic 150 grams; green onion (two inches and a half section) 250 grams; the two and a half inches section) 250 grams; sub-food stores sell 150 grams of spices a bag (back to the incense star anise Shannai, etc.); salt (depending on the salinity of the beans you buy, because some home production of the beans are too salty); a spoonful of chicken essence.
Second, frying the material is very critical: 1, hot pot of oil, oil cooked dried chili peppers and peppercorns slightly over the oil (that is, turn off the fire) fish up to be used.
2, the frying pan under the sugar slow frying, to be melted sugar bubbles (frying process depending on the situation open a little fire, pay attention to the melted sugar began to float to the top of the oil can be, at this time the sugar bubble was golden yellow, if turned dark red or black on the frying of the paste) Immediately ginger, scallions, garlic and dashi stir-frying, and then under the Pixian soybean brisket out of the aroma.
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 roasted vegetables can be) and chicken broth, soup open and put into the oil over the dry chili peppers and peppercorns into a small fire simmer for 10 minutes after you can. According to this ratio can fry some base material, each time the flavor is not enough, to the soup can be added (like spicy people can also be directly in the hot material into some not over the oil of the dried chili pepper section and new pepper grain).
Three, notes: 1, fried sugar, only with a small fire, sugar must be fried to melt, and to the oil on the surface bubbles only (bubbles for the golden yellow, if the fried paste can not be used again, so that the soup is bitter), so that the color of the soup will be red and bright soup and no sweet taste.
2, the bean must be used "Cuckoo City brand" PI County bean is authentic, and many other products are substandard or flavor is not.
3, it is best to use rapeseed oil (that is, unrefined oil), do come out of the base color and flavor than salad oil and other refined oil effects. General spicy hot pot or fish pot soup materials do not have to use butter, such as hot pot base can be replaced with 200 grams of butter and 100 grams of rapeseed oil with stir-fry (rapeseed oil cooked and then under the butter, the rest of the process remains unchanged).
Four, spicy hot recipe: bone, broth a lot (at any time to add soup), the following is 10 (pot) soup:
1. 800 grams of oil fried PI County Douban PI County Douban is made with fava beans, chili peppers, salt brewing, PI County, Chengdu, a local specialty. Its
color red moist, spicy flavor. PI County bean is the most important red hot pot soup seasoning, used in the soup brine can increase the fresh flavor and aroma, so that the soup has a warm mellow spicy flavor and thick red.
2. 200 grams of fried tempeh in oil. Tempeh is made from soybeans. Salt. The flavor is mellow and fragrant. The color is yellow and black. The oil is smooth. Soft and loose seeds. Fresh and sweet flavor. The flavor of Chongqing Yongchuan black beans is the best. Tempeh used in the soup brine can increase the savory mellow flavor.
3. 1000 grams of dried chili. Dried chili is warm and pungent, can dispel cold stomach, its color is bright red, spicy taste is heavy. There are many varieties of dried chili peppers. Two gold bars, five leaf pepper, morning glory, seven star pepper, big red robe and millet pepper and so on. Hot pot soup brine pot base add dry chili, can deodorize putty suppression of odor, increase the spicy flavor and color.
4. 150 grams of pepper. Peppercorns, taste pungent warm hemp flavor strong, can warm the cold, with the role of removing dampness and pain, pepper varieties to Shaanxi pepper Sichuan Maowen pepper. Qingxi pepper for the best. Pepper is an important hot pot seasoning. Used in soup brine can pressure fishy in addition to foreign, increase the fresh aroma.
5. 10 ginger. Ginger sex pungent wet. Containing volatile oils curcumin. Has a special spicy flavor. Ginger is used in red soup, broth soup brine, can effectively deodorize the pressure of shame. Can be flavored.
6. 2 heads of garlic. Garlic feed pungent gas aroma. Contains volatile oils, disulfide compounds. Garlic is mainly used for flavoring and aroma, the pressure of fishy flavor to remove the odor.
7. 500 grams of mash. Mash. It is made from glutinous rice, soft rice grain is not rotten, wine juice is fragrant. It is sweet and savory, thick but not mixed, and canned but not sticky. Adding mash to hot pot soup and marinade can increase the freshness, suppress the fishy flavor and remove the bad taste. It can increase the freshness and remove the odor and make the soup and brine have a sweet taste.
8. Salt in moderation. Salt scientific name of sodium chloride, make a kind of crystalline particles. With a salty flavor, can detoxification cool blood, moistening dry stop oxygen. Salt in the hot pot in the fixed flavor seasoning freshness to remove the role of putty and fishy.
9. rock sugar moderate. Rock sugar to make a replica of sucrose, for the crystalline taste of sweetness and flatness. Benefit from qi moistening dryness, clearing heat. In the simmering hot pot soup brine, add rock sugar grams to make the soup mellow and sweet, with the role of alleviating the stimulation of spicy flavor.
10. 100 grams of wine. The wine is glutinous rice as the main raw material brewed, with a soft wine flavor and special aroma. The main role of wine in the hot pot soup brine is to increase the aroma. Color, deodorization, in addition to foreign flavors.
11. MSG in moderation. MSG is from soybean. Wheat. Kelp and other protein-containing substances extracted, delicious flavor, in the hot pot to promote freshness and help aroma. Enhance the role of flavor.
12. Chicken essence. Chicken essence is more widely used in recent years to help the power of fresh products, with chicken HP and sodium glutenate refined, chicken essence of the fresh flavor from animal and plant protein decomposition of amino acids. The role of chicken essence is to increase the freshness and flavor.
13. pepper 100 grams. Pepper, pungent and warm with a strong aromatic odor, has the effect of warming the middle and dispersing cold, stomach and gas. In the clear soup hot pot used to remove fishy pressure shame. Increase the aroma and flavor.
Five, the role of hot pot spices and their dosage: 1. 50 grams of sweet woad. In the spicy hot pot soup or brine in a common plush, black-brown root spice, Chengdu people called vanilla, Chongqing people called it fragrant woad, in fact, should be called Gan Woad, also known as Gan Woad incense. With a strong turpentine-like odor and its ability to regulate the flow of qi and relieve pain, it is used to treat chest and abdominal distension, stomach pain and vomiting, loss of appetite, and indigestion. Add this spice to spicy hot pot soup or marinade for a strong flavor. But pay attention to the amount of grasp, a dosage should not exceed 5 grams, otherwise the aroma "greasy".
2. 20 grams of cloves. Also known as male cloves, sub-cloves, for the clove buds, cooking is often used in the dried product, the fragrance is strong, taste of the tongue, numb tongue feeling, the nature of the pungent and warm, warm stomach, hiccups, wind, analgesic effect. In cooking the amount should be within 1 to 2 grams, do not use more.
3. 50 grams of anise. Should be called aniseed, also known as fennel, dashi, August pearl, which is more familiar to people a flavor of spices. It is characterized by the smell of aroma, taste slightly sweet. It is pungent and warm in nature, warming the stomach and dispelling cold and treating hernia. In cooking, whether hot pot, braised, brine can be used. Because of its flavor is someone like someone annoyed, it is more flexible in the use of 5 to 10 grams is appropriate.
4. 50 grams of cumin. It is also called fennel, aromatic vegetables, Huaixiang, wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are commonly used in cooking as fennel beans and fennel stuffed dumplings. The ripe fruits resemble small grains of rice or cumin, and have a special aroma. As a spice, it is widely used in braising, marinade and spicy hot pot. In the medicinal use, its flavor is pungent and warm, and it has the effect of moving qi and relieving pain, strengthening the stomach and dispersing cold.
5. 50 grams of fruits. The fruit of a ginger plant, Cao Guo, tastes strange and unpleasant. It is warm and pungent in nature and has the effect of drying dampness and strengthening the spleen, expelling phlegm and warming the middle, and expelling cold and anti-malaria. It can be used broken or whole in cooking, as a spice with beef and roasted or marinated together, its flavor is particularly good. Grasshopper in spicy hot pot and brine should not be used more, put 3 to 5 more appropriate.
6. 50 grams of sand nuts. Also known as spring sand nuts, Yangchun sand nuts, is the mature fruit of the plant Yangchun sand, taste astringent, smell fragrant, warm, pungent. It is warm and pungent in nature. It is used for stomach and abdominal distension, loss of appetite, nausea and vomiting, intestinal inflammation, dysentery, and restlessness of the fetus. Used in hot pot and brine dishes should not be too much, to 3 grams or less.
7. 30 grams of Sannai. Some places also called sand ginger, mountain spicy, rhizome. Grocery stores, traditional Chinese medicine stores sell its dried slices, its flavor is fragrant. Warm, pungent, warming dampness, moving qi and relieving pain, treating acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, cold stomach pain, toothache, rheumatic arthritis, bruises and so on. In cooking, it is used in roasted, marinated, spicy hot pot, the dosage is between 5-10 grams. Guangdong people use ginger for salt chicken. In recent years, there is "San Nai Cai" in Sichuan Jianghu Cuisine, which means that the main ingredient is cooked with a large amount of San Nai and dried red chili pepper and dried pepper. This dish because of its flavor fragrance peculiar, it is praised, but has not been reported.
8. Lingcao 30 g
A spice widely used in hot pot in recent years. It is not easy to recognize because it is sold in dried form in the market
. After consulting with many sources, the dried product was brought to our university, Associate Professor Xu Jiangpu for verification: it should be called Lingxiang
grass, also known as Zuolingxiang, is a perennial herb in the family of Primulaceae, the genus Pearlwort. It is a perennial herb with a strong
scented aroma and a sweet taste. Used in spicy hot pot, the average dosage is not more than 5 grams. On the market
there is another kind of spirit herb, named basil, can replace the above one, but belongs to the family of Labiatae, also
called Zuolingxiang, also known as the nine layers of pagoda, vanilla, fragrant orchid, duck head, sparrow's head grass, etc., and its flavor is pungent
warm. In terms of medicinal use, its flavor is pungent and warm, and it has the effect of curing wind-cold, cold and headache.
9. Pai Cao 30 grams
Like Ling Cao, it is also a spice commonly used in spicy hot pot in recent years. A few days ago,
I asked Prof. Xiong Sizhi to help me look for relevant information, and I quickly got the results: Pai Cao is also known as Pai Xiang,
Shang Pai Cao, fragrant goat, hairy stalked pearl vegetables, also belongs to the family of primrose, the nature of the taste of sweet and flat. With
The treatment of colds, coughs, rheumatism, menstrual disorders and other effects. In the spicy hot pot dosage should not
much, 3 to 5 grams can be, can also be used in the marinade.
Some people say that in the spicy hot pot and brine, "the spirit of grass to increase the aroma, row of grass antiseptic", in fact, many
Spicy flavored seasonings have different degrees of bacteriostatic and antiseptic effect.
10. cardamom 30 grams
Also known as round cardamom, the market or drugstore has written for the hundreds of kow, kowren. It has an astringent taste, because
its medicinal flavor is pungent and warm, so it has the effect of promoting qi, warming the stomach and eliminating food, resolving dampness and stopping vomiting, and resolving the poisonous effect of alcohol.
Add 3-5 grams to the spicy hot pot. Because of its good flavor, so the amount is small.
11. 30 grams of nutmeg
Also known as jade fruit. In recent years, it is very common in hot pot, but the taste is not good, its
medicinal flavor is pungent and warm, with warming the spleen and stomach, astringent intestines, down the effect of qi. You should not use more than 2-3
of these.
12. Cinnamon 50 g
Also known as cinnamon. Pungent, sweet and hot in nature, it has the function of Yuan Yang, warming the spleen and stomach, removing accumulated cold, and promoting blood circulation
Effective. Mainly treats kidney yang deficiency and decline, cold pain in the heart and abdomen, and prolonged diarrhea. Oily, strong flavor. Taste
Pungent and spicy, slightly sweet aftertaste. It is commonly used in spicy hot pot and marinated dishes, and the dosage of 5-10 grams is
suitable.
13. 100 g of cumin
Also known as Arabian cumin, aniseed, belongs to the umbelliferae family, cumin seeds, mainly produced
in China's border areas, oval-shaped fruit. Both ends of the slender about 5 mm, 3 mm wide, light greenish gray
color, the same shape as cumin, use attention to preservation, as far as possible sealed, so as not to run out of flavor to achieve the effect.
14. 20 grams of leaves
that is, the leaves of the osmanthus tree was gray-green, to the body of no moldy ecchymosis, aroma and rich flavor of the best. The effect is to increase the aroma and remove the bad taste
and promote the appetite.
Boil the above ingredients together in a big pot of soup and divide it into 10 small pots.
Six dishes
Meat: meat atoms, ham sausage, sausage slices, bacon slices, cooked quail eggs, (chicken, fish, pork,
cattle, sheep and other meat marinated in oil, soybean paste, wine) skewered with a stick
Vegetarian dishes: pig, chicken, duck, blood, rice noodle, vermicelli, tofu, bean curd, tofu skin, a variety of mushrooms, a variety of
vegetables and other bamboo skewers
seven, oil plate:
half of the sesame oil and salad oil, garlic, salt, monosodium glutamate can also add a little oyster sauce and vinegar
fourth:
a. soup ingredients:
200 grams of vegetable oil (consumed about 135 grams), 100 grams of lard, 30 grams of soybean paste, pickled ginger 30
grams of pickled chili pepper section 40 grams of 10 cloves of garlic, ginger 50 grams of pepper 15 grams of pepper, 10 cloves of garlic. 50 grams of ginger, 15 grams of pepper, 25
grams of sugar, 10 grams of salt, 5 grams of monosodium glutamate, 3 grams of pepper. Add another 500 grams of chicken or duck soup.
Second, the method:
The frying pan was placed on the fire, the next vegetable oil was hot, under the bubble ginger, pickled chili pepper section, the end of the soybean paste, ginger (pat
break) fried a few times, decanting the residual oil, under the lard, garlic petals, peppercorns, etc., and then a few times, and then poured into the chicken
duck broth, cooked 10 minutes, under the sugar, salt, monosodium glutamate, pepper, boiled, knocking off the froth,
This is also a very good way to make sure that you can get the best out of your life, but it is not a good way to get the most out of your life, because you will not be able to get the most out of your life. p>This soup can also be used as a hot pot base.
Niu Hua spicy hot both full stomach more can quench the appetite, but the practice is not complicated: its soup with chicken broth and
incorporating cinnamon, pericarp, dried chili pepper, pepper, anise, Sannai, Hanyuan peppercorns, bean curd milk juice,
mash juice and other simmering into a casserole dish placed on a gentle fire, placed in a ring-shaped table, so that the pot edge is slightly
higher than the desktop. The main ingredients of the spicy hot pot can be really varied, from the sky flying, running on the ground,
swimming in the water to the branches of the hanging, the earth, everything: pigeon meat, chicken wings, feet, chicken
breasts, chicken thighs, duck tongues, duck palms, quail eggs, beef, tripe, mutton, prawns, lobsters,
Carp, loach, eel, potatoes, sweet potatoes, side ear roots, cucumbers, Bitter melon, lentils, mushrooms,
Shiitake mushrooms, enoki mushrooms, gluten, bean curd, vermicelli, vermicelli, seaweed, fungus, bean sprouts, tofu
Dried bean curd, tofu in oil, bitter bamboo shoots, bamboo shoots, lettuce leaves, lotus root ...... except for the vermicelli,
Vermicelli and pig's blood are boiled in a bamboo funnel. Bean sprouts and side-ear roots are bundled on bamboo sticks
, the rest of the main ingredients are either cut into slices, chopped into pieces, or torn into threads, threaded on thin sticks,
and placed in small square baskets in different categories. Customers are free to pick and choose according to their tastes. Unlike the Chengdu
spicy hot pot that uses refined salt, minced chili peppers, minced peppercorns, monosodium glutamate (MSG), chopped scallions and a dry plate, and
not
a general red oil chili pepper plate, the Niu Hua hot pot's ingredient plate is one of a kind: the duck tongue in the hot pot is the best of all, and the Niu Hua, commonly known as the "airplane," is more tender and flavorful than the Niu Hua tongue, which is also called duck tongue. The degree of freshness and crispness I do not know how many times stronger than tripe,
duck palm and loach!
Niu Hua spicy hot pot is generally divided into red and white stick: each 10 cents of the white stick is vegetarian and cheaper meat
dishes, 50 cents a red stick is mostly meat dishes. For less than 100 yuan, with drinks, five or six people can have a decent meal. In winter, you can eat around the fireplace and get warm, and in summer, you can enjoy a cold beer to clear the heat. The hot and spicy hot stores are located all over the city and town streets and alleys, and are suitable for young and old.
They're the only ones I want to eat.