1 main ingredients: 500 grams of peanut oil, 100 grams of dried chili pepper sections, 75 grams of pepper, 25 grams of green onion, 20 grams of ginger, 20 grams of sesame oil, 20 grams of red chili powder.
2, frying pan on medium heat, sizzling pan and pour salad oil hot, put butter boiling, put ginger, garlic cloves, peppercorns, scallion knots burst incense, and then under the Pixian bean paste and dry chili (pay attention to do not fry the paste), turn to a small fire and slowly fry for about 1 minute, to the bean paste water gas frying dry, the aroma of four overflowing, pick the pot of onion knots do not use. Immediately into the star anise, Sannai, cinnamon, fennel, fennel, fruits, leaves, cloves, etc., continue to stir-fry about 3 to 5 minutes over low heat, to the pot of spices in the color becomes dark, into the rock sugar 1 spoon and the amount of broth (no broth can be changed to water, if you need to use water and then add 1-2 chicken thighs or chicken wings together with the cooking can be made more flavorful), 1 spoon of wine, simmering over low heat for 15-20 minutes, you can use as a hot pot spicy pot base, can also be done in a spicy pot, the bottom. It can also be used as the base of spicy hot pot.
ps: on the spicy flavor and a variety of seasoning selection, according to their own taste with, but more seasoning, the taste is also more fragrant
There is also this way:
Making procedures:
1, the system of brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County bean office (first Do fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh broth. 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 to form the brine.
2, make the main ingredients. Wash, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pig ring throat cut into 4 cm square. Cut the luncheon meat into thin slices about 4 cm square; cut the veggies into thin slices about 3 cm. With a cleaned bamboo skewer, thread the dishes into a string of about 30 or 40 grams.
3, hot. Brine pot placed on the fire, keep it small boil, all kinds of vegetables with a good string of bamboo skewers scalding, according to the fire of different dishes scalding mature.
4, dipping. Hot ripe dishes on the plate containing chili pepper and fried salt, according to their own tastes need to dip chili pepper and salt and then eat. Either dipped or not dipped, more or less at your own discretion.
Easy problems and solutions:
Hot finished product is not cooked. The main ingredients used in spicy hot 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, scalding time should also be longer, scalding such raw materials do not swing too much, too fast, master the fire, there will be no problem of undercooking.
Spicy hot soup ingredients!!!!
200 grams of vegetable oil (about 135 grams), 100 grams of lard, 30 grams of bean paste, 30 grams of pickled ginger, 40 grams of pickled chili pepper knots, 10 cloves of garlic, 50 grams of old ginger, 15 grams of peppercorns, 25 grams of sugar, 10 grams of refined salt, 5 grams of monosodium glutamate, 3 grams of pepper. Add another 500 grams of chicken or duck soup. Frying pan on the fire, under the vegetable oil is hot, under the soaking ginger, soaking chili pepper section, bean paste, ginger (pat broken) fried a few times, decant the remaining oil, under the lard, garlic cloves, peppercorns and other fried a few times, poured into the chicken or duck broth, cook for 10 minutes, under the sugar, salt, monosodium glutamate, pepper, boil, beat off the froth, on the line this soup can be used as a hot pot pot pot base 1 "Niu Hua spicy hot pot
Some people say that the hot pot is a beautiful and trendy! The Chongqing city girl, then I say spicy hot pot is a beautiful and elegant Sichuan countryside girl, and as usual, spicy water. When the Chongqing people are fond of its charismatic hot pot, Sichuan people are also proud of their own unique flavor of spicy hot; when the "Swan" hot pot with its chain stores across the country has become a cultural symbol, Sichuan hot pot with its pervasive offensive to occupy the national market.
Sichuan spicy hot to Leshan area as a representative, Leshan spicy hot the best is concentrated in the Wutongqiao District. Speaking of the Wutongqiao this bullet, is indeed one of Sichuan's famous "food house", Xiba tofu, spicy hot pot and bean curd brain are produced here; and the district's Niuhua Town, is the best spicy hot pot and bean curd brain known as the "double food paradise".
Niuhua spicy hot both full stomach more can quench the appetite, but the practice is not complicated: its soup to chicken broth with cinnamon, Chenpi, dried chili pepper, pepper, star anise, Sannai, Hanyuan peppercorns, bean curd milk, mash juice and other boiled into a casserole dish placed on the fire, placed in a ring table, so that the edge of the pot is slightly higher than the desktop. The main ingredients of the spicy hot pot can be really varied, from flying in the sky, running on the ground, swimming in the water to hanging on the branches, the earth, everything: pigeon meat, chicken wings, foot skin, chicken breast, chicken legs, duck tongue, duck paws, quail eggs, beef, tripe, mutton, prawns, lobsters, crucian carp, loach, eel, potatoes, sweet potatoes, side-ear roots, cucumbers, bitter gourd, lentils, mushrooms, mushrooms, enoki mushrooms, gluten, soybean skins, Vermicelli, vermicelli, kelp, fungus, bean sprouts, dried tofu, oil tofu, bitter bamboo shoots, tall bamboo shoots, lettuce leaves (want to be called phoenix-tail), lotus root ...... In addition to the vermicelli, vermicelli, and pig's blood is placed in a bamboo funnel to cook, bean sprouts and earwigs are tied with a thin thread on a bamboo stick, the rest of the main ingredients are either cut into slices, chopped into pieces, or ripped into threads and put onto a bamboo stick, and then put them into different categories. The rest of the main ingredients are either sliced, chopped, or torn, and put on thin bamboo sticks and placed in small square baskets in different categories. Customers are free to choose according to their taste. Unlike Chengdu spicy hot pot with refined salt, chili powder, pepper powder, monosodium glutamate, green onion with a dry plate, and not the general red oil chili plate, Niuhua spicy hot pot ingredients plate and can be described as one of the best: spicy hot pot can be described as the best is the duck's tongue, Niuhua people are commonly known as "aircraft", its tender and crisp degree of I do not know how many times better than the tripe, duck palms and loach! The first time I've seen it, I've seen it, and I've seen it!
Niu Hua spicy hot pot is generally divided into red and white stick: each 10 cents of white stick is vegetarian and cheaper meat dishes, 50 cents a red stick is mostly meat dishes. Spend less than 100 yuan, with drinks, you can let five or six people decent eat a good time. Winter around the fireplace to eat all warm, summer with a cold beer to clear the heat and defeat the fire. Spicy hot stores all over the urban and rural streets and alleys, young and old.
In recent years, Niu Hua spicy hot not only in Sichuan snacks laid its "Shu Sheikh" status, but also out of Sichuan, for the people of the country to bring a cozy enjoyment.
2 "hot and spicy hot pot production method
Instruments: (according to their own preferences, the type of raw materials, how much can be added or subtracted)
Meat: rabbit waist 50 grams, 50 grams of tripe, eel 50 grams of pork ring throat 50 grams of pork ring throat 50 grams of luncheon meat 50 grams of duck intestines 30 grams
Vegetarian: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of winter melon, 50 grams of mushrooms, Dried tofu 50 grams, 80 grams of cabbage, cauliflower 50 grams, 80 grams of bok choy
Seasoning:
250 grams of butter, 100 grams of vegetable oil, Pixi Douban 150 grams of soybean, Yongchuan tempeh 50 grams of sugar 10 grams of pepper 5 grams of pepper 2 grams of dried chili 30 grams of mash juice 20 grams of wine 20 grams of ginger 10 grams of salt 100 grams of grass jelly 10 grams of cinnamon 10 grams of rowan grass. 10 grams, 10 grams of row of grass, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup
Production procedures:
1, the system brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County bean office (first Duo fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh broth. 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 to form the brine.
2, make the main ingredients. Wash, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pig ring throat cut into 4 cm square. Cut the luncheon meat into thin slices about 4 cm square; cut the veggies into thin slices about 3 cm. With a cleaned bamboo skewer, thread the dishes into a string of about 30 or 40 grams.
3, hot. Brine pot placed on the fire, keep it small boil, all kinds of vegetables with a good string of bamboo sticks hot, according to the different dishes of the fire hot hot ripe.
4, dipping. Hot ripe dishes on the plate containing chili pepper and fried salt, according to their own tastes need to dip chili pepper and salt and then eat. Either dipped or not dipped, more or less at your own discretion.
Easy problems and solutions:
Hot finished product is not cooked. The main ingredients used in spicy hot 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, scalding time should also be longer, scalding such raw materials do not swing too much, too fast, master the fire, there will be no problem of undercooking.
3 "hot and spicy hot pot
5 kilograms of bone broth according to the ratio:
1, produced in Sichuan, "Cuckoo City brand" Pixian 300 grams of soybean (which is the most important ingredient), 250 grams of rapeseed oil
2, 150 grams of dry red pepper (cut into about 2 centimeters of the segment); pepper 50 grams
3, 3 tablespoons of sugar; dry ginger (sliced) and 150 grams of cloves of garlic. cloves of garlic 150 grams each; onion (two and a half inch section) 250 grams; side food stores sell 150 grams of spices a bag (back to the anise anise, etc.); salt (depending on the salinity of the beans you buy set, because some manufacturers produce too salty soybean); a spoon of chicken stir fry material fire is very critical:
1, hot pot of oil, oil is cooked will be slightly over the oil of the dry chili peppers and peppercorns (i.e., 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 it turns into a dark red or black on the frying of the paste) immediately under the ginger, green onion, garlic and cooking, and then under the Pixian Douban brisket out of the aroma
3, open the fire, the bone broth into the, add salt! (to the salinity of the soup put, slightly more than the usual roasted vegetables taste focus can be) and chicken essence, soup open into the oil after the dry chili peppers and peppercorns into a small fire and simmer for 10 minutes
Proportions of this can be fried more base, each time the taste is not enough, to the soup can be added to the material (like spicy people can also be directly into the hot material in the hot some of the dry chili peppers have not been over-oiled section and the new pepper grains)
Notes:
1, fried sugar, only with a small fire, sugar must be fried until melted, and to the oil surface bubbles on the line (bubbles for the golden yellow, if the fried paste can not be used again, then the soup is bitter), so that the color of the soup will be red and soup is not sweet
2, bean must be used with the "azalea brand" Pixian Bean is authentic, other than a lot of unqualified products or taste is not correct
3, The best use of rapeseed crude oil (that is, unrefined oil), do come out of the primer color and flavor are better than salad oil and other refined oil results
General spicy hot or fish pot soup material does not have to use butter, such as hot pot primer can be replaced with 200 grams of butter and 100 grams of rapeseed oil with fried (vegetable oil cooked and then under the butter, the rest of the process remains unchanged).
4 "spicy hot
In fact, the authentic Chengdu spicy hot to many kinds of material to fry, when my mother to do also asked someone to open a list, I glanced, there may be more than 20 kinds of it. The material is selected and ground, with vegetable oil and brine oil (that is, cooking Sichuan brine soup, because brine is meat, after cooking the soup above the floating oil is brine oil, very fragrant) fried, and some have to add butter. Then add stock and some ingredients to boil can be shabu shabu.
I am now in the field to eat not authentic spicy hot, to tell you about a kind of my own creation, I myself think it is full of over hidden.
Because of their own material can not be complete on the chicken hot pot
Preparation:
Chicken, parixian bean (how much according to personal preference), dry chili (how much according to personal preference), pepper (how much according to personal preference, I am aware of more than addictive), pepper, a small amount of dai mai, a small amount of fennel, ginger, scallions, parsley, salt, chicken, oil, all kinds of to shabu shabu dishes.
Practice:
1, chicken chopped into pieces, pot (no need to add oil) stir fry dry water
2, the pot of oil (can be more), oil, put beans, chili peppers, peppercorns, ginger, stir fry a little bit, pour into the chicken, chili peppers, stir fry, add salt
3, stir fry after adding the water to boil, add pepper, dashi, fennel, green onions, chicken essence, open can be shabu-shabu!
4, dish: coriander finely chopped, add chicken essence, add salt according to personal taste, like spicy oil to be floated on the soup pot, do not like spicy soup to be in the pot, mix well, on the start la!
5 "hemp horrified hot pot bottom
Recipe:
Rapeseed oil half a catty, half a catty of lard, half a catty of butter, pepper 2 two, dry chili 4 two, Pixian bean petals 1 bag, rock sugar 2 two, half a catty of ginger, half a catty of garlic, grass nuts 5, a little fennel, cloves 25, cinnamon 5 small pieces of chicken essence one or two