1

Flavor formula (proportion)

0.3 kg of fragrant leaves, 0.5 kg of cinnamon, 0.4 kg of anise 1 kg of white buttons, 0.2 kg of licorice, 0.2 kg of tsaoko, 0.3 kg.

(Note: Fennel does not need to be crushed; The remaining spices are pressed into mung bean-sized pieces, and some chefs will press them into noodles, so the frying time of noodles will be shortened (1-3 minutes), and the frying time of pressed spices will be slightly longer, about 10-20 minutes).

2

Hot pot ingredients

Pepper 3 kg (Hebei new generation pepper)

8 kilograms of refined butter and 4 kilograms of salad oil.

Pixian watercress 200g liquor 100g ginger 150g.

200g garlic and 50g pepper.

Hot pot accessories (used when mixing hot pot bottom materials)

Laocao 20g rock sugar 10g hot pot chicken essence 10g carved wine 20g ginger 6 slices salt 5g broth 1500g red oil 2500g pepper segment 30g pepper 40g.

Method for frying chafing dish bottom material

1. Cut the dried pepper into cold water sections, put it in a pot, blanch it with boiling water for 2 minutes, and then grind it into Zanba pepper (the size of broad beans); (used for frying the bottom material);

2. Cut the dried pepper into cold water sections, put it in a pot, boil it in boiling water for 20 minutes, and then crush it into Zanba pepper (the size of broad beans); (used to extract hot pot oil);

3. Mix 7 kg of butter and 2 kg of salad oil and put them in the pot for refining without bubbles → Turn off the fire → 4 kg of Zanba pepper → Stir-fry 4 Pixian watercress when the water is half dry → Stir constantly to prevent pot paste → Add garlic (200g )→ Add pepper (50g )→ When the pepper turns dark red → Beat out the excess oil (3.

Method for refining hot pot red oil (oil)

1. Cut the dried peppers into cold water sections, put them in a pot, blanch them with boiling water for 20 minutes, and then grind them into Zanba peppers (the size of broad beans).

2. Mix 8kg of butter and 3kg of salad oil, put them in a pot, refine until there are no bubbles (smoke) → turn off the fire → when the oil temperature drops to about 80 degrees → put green onion (200g), ginger slices (150g) and green onion (150g) into a small fire, soak and fry them until they are golden yellow. Prevent the pan from being burnt → Add garlic (200g), add spices (50g, which can be added into white wine and carved wine, and then put into oil) → Pour white wine (50- 100g, and slowly add it several times) → Turn off the fire and cover and stew when the peppers turn dark and red.

Hot pot bottom material modulation:

Take a hot pot basin and put it in turn: 6 slices of ginger, 20g of rock sugar, hot pot chicken essence 10g, 60g of monosodium glutamate, 20g of hot pot bottom material, 250g of white wine, 20g of carved wine, 20g of salt, 2,500g of broth, pepper segments 1500g, 30g of pepper and 40g of pepper.

In the recipe of Chongqing hot pot samples, butter is the main basis for using oil, and salad oil plays a role in increasing the brightness of oil and reducing the solidification of butter here. The hot pot of Chengdu school is diversified in oil use, and the proportion of oil used is mainly vegetable oil and animal oil. Flavor enhancement of butter. The butter here is not used as the main oil. This formula is more suitable for rinsing seafood and vegetables, and the taste is refreshing and smooth.

Chongqing hot pot was boiled in red oil alone, and Chengdu pie was mixed with oil in the early days. Later, after increasingly frequent exchanges, Chengdu and Chongqing factions gradually unified. At present, almost all chain hot pot enterprises in Sichuan and Chongqing are cooking red oil and bottom materials separately.

Comparison of spices in the formula: Chongqing hot pot is more simplified, and the ratio of spices to peppers is about 100: 1. The hot pot in Chengdu is between 100:5- 100:8, which increases the use of various seasonings. The order of addition has also changed. Add spices first. The flavor of spices is fried in oil. In the sample formula of Chongqing Pie, spice powder is added before taking out the pot, and spice essence is soaked in red oil below 200℃ and fermented and dissolved after adding white wine. In recent years, Chengdu School has also used liquor, and the proportion of liquor used by Chengdu School and Chongqing School is slightly larger, which can effectively slow down the spicy degree and increase the aftertaste at the bottom of the pot. At the same time, because of the strong volatility of liquor, it can also increase the flavor.

Comparison of the use of bean paste: bean paste was put into Chengdu hot pot earlier for two reasons. One reason is that the proportion of bean paste is heavier than that of Chongqing hot pot, and the starch content of bean paste is also increasing. Stir-frying bean paste until gelatinized and then stir-frying Bazin pepper can make bean paste not stick to the pan. One of the big taboos of hot pot bottom frying is sticking to the pot. In contrast, the use of bean paste in Chongqing hot pot was communicated with Chengdu hot pot in recent years. The production method of absorbing Chengdu hot pot increased the use of bean paste, but the proportion was still Bazin pepper. Bean paste as an auxiliary seasoning. Therefore, a small proportion of bean paste can be added to Bazin pepper in the middle and late stage, which is not easy to cause the phenomenon of sticking to the pot. Pay attention to the choice of bean paste. You don't have to choose famous brand products, but you need to screen the properties of raw materials. If your bean paste is too heavy, then you should choose bean paste with less broad beans, bright red color and low salinity. If the proportion of bean paste in your formula is small, you can choose bean paste with deep red color or sauce red color, less water, moderate salinity and strong sauce flavor.

Comparison of usage methods of Zanthoxylum bungeanum: the ratio of Zanthoxylum bungeanum to pepper in Chengdu pie formula is 1:5. At the same time, it can be fried after soaking, so that the hemp flavor can be dissolved in the base material. Chongqing pie is used to the gradual precipitation of hemp flavor when making, and thinks that adding pepper directly when frying will make hemp flavor volatilize, lack stamina, and it is also easy to blacken oil. Therefore, all factions in Chongqing put less or no pepper when frying the bottom material, and only put a lot of pepper when mixing the bottom of the pot, so that sesame will slowly separate out in the cooking process and dissolve into red oil and soup brine. In recent years, Sichuan-Chongqing hotpot chefs prefer to add Dahongpao pepper and dried green pepper to 1: 1, while they prefer to add rattan pepper or fresh green pepper to enhance the fragrance when making clear oil hot pot.

Difference of frying temperature of chafing dish bottom material. Chongqing hot pot recognizes that the color of pepper is not only dark red, but also needs to retain a small amount of water. The moisture content is usually 7-80% dry, so the spicy taste is enough, and the more you cook, the hotter it becomes. Chengdu school pays more attention to the dry flavor of pepper after frying, and at the same time, it adds five flavors and floating flavor with fried spices.