Common bottom materials of hot pot:
Pixian watercress:
Pixian watercress is made of broad beans. Pepper. Made of salt. It is a local specialty of Pixian County in Chengdu. Its color is bright and moist. Pixian douban, with strong spicy flavor, is the most important seasoning in red soup hot pot, which can increase the umami flavor and fragrance when used in soup brine. Make the soup warm, spicy, thick, red and bright.
Douchi:
Douchi is made from soybeans. Salt. Made of spices, it smells mellow. Yellow and black. Oily and smooth. Soft seeds. Delicious and sweet. Chongqing Yongchuan Douchi and Yangjiang Douchi are delicious. Douchi used in soup brine can increase the salty taste, and the taste is fresh and mellow.
Dried Chili:
Dried Chili peppers are pungent and warm, and can dispel cold and strengthen stomach. Their colors are bright red and spicy. There are many kinds of dried peppers, including big gold bars. Two gold bars, five-leaf pepper, morning pepper, seven-star pepper, Dahongpao, millet pepper and so on.
Adding dried pepper to the bottom of hot pot soup can remove fishy smell, relieve boredom, inhibit odor, and increase spicy taste and color.
Zanthoxylum bungeanum:
Zanthoxylum bungeanum is pungent, warm and spicy, which can warm the middle and dispel cold, and has the effect of eliminating dampness and relieving pain. Zanthoxylum bungeanum varieties are Zanthoxylum bungeanum from Shaanxi and Zanthoxylum bungeanum from Mao Wen, Sichuan. Qingxi pepper is even better. Zanthoxylum bungeanum is an important seasoning for hot pot. When used in soup brine, it can inhibit the fishy smell, eliminate the difference and enhance the freshness.
Ginger:
Ginger is pungent and wet. Contain volatile oil gingerol. It has a special spicy taste. Ginger is used in red soup and clear soup brine, which can effectively remove fishy smell and inhibit odor. It can be perfumed and seasoned.
Garlic:
Garlic is spicy and fragrant. Contains volatile oil and second-rate compounds. Garlic is mainly used for flavoring, enhancing fragrance, inhibiting fishy smell and removing peculiar smell.
Fermented grain:
Fermented wine is made of glutinous rice with soft particles and mellow wine juice. Sweet and delicious, thick but not miscellaneous, thick but not sticky. Mix hot pot soup with marinade and add mashed potatoes. It can increase freshness, inhibit fishy smell, remove peculiar smell, and make soup brine sweet.
Salt:
The scientific name of salt is sodium chloride, which is a small crystalline particle. It tastes salty and 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.
Rock sugar:
Rock sugar is a replica of sucrose, sweet and flat, and easy to crystallize. Invigorate qi, moisten dryness and clear heat. When boiling hot pot soup brine, add rock sugar grams to make the soup mellow and sweet, which can relieve spicy stimulation.
Cooking wine:
Cooking wine is made of glutinous rice as the main raw material, which has a soft taste and a special aroma. The main function of cooking wine in hot pot soup brine is to enhance fragrance. Improve color and remove fishy smell and peculiar smell.
Monosodium glutamate:
Monosodium glutamate is made from soybeans. Wheat. Extracted from kelp and other substances containing protein, it tastes delicious, and it can add fresh fragrance when put in hot pot. Flavor enhancement.
Chicken essence:
Chicken essence is a powerful fresh-keeping product that has been widely used in recent years. It is refined from eggs and sodium bran. The umami flavor of chicken essence comes from amino acids decomposed by protein. The role of chicken essence is to enhance the umami flavor and taste.
Pepper:
Pepper is pungent, and has a strong aromatic smell in temperate zone, which has the effects of warming the middle and dispelling cold, invigorating the stomach and smoothing the qi. Used to clear soup hot pot to remove fishy smell and inhibit odor. Enhance fragrance and taste.
Hot pot commonly used dip:
Hot pot seasoning is a dip used when eating, hemp, spicy, sour and sweet; You can prepare according to your own taste, one person and one dish.
The hot pot bowl is made of sesame sauce, garlic paste, bean curd, sesame oil, red oil, shallot, soy sauce, millet pepper, Chili sauce, pepper and sesame.