The practice of spicy hot is mainly divided into four major steps, which are the production of the soup base for cooking spicy hot, prepare the ingredients you want to cook hot, hot ingredients and hot ingredients seasoned for consumption. One of the most important is the production of spicy hot soup base, this step is also called the production of brine, green water is made of a variety of spices and seasonings boiled into. Brine do good or bad directly affect the flavor of spicy hot pot. Here we take a look at the practice of spicy hot pot.

1, the brine

frying pan on high heat, under the vegetable oil burned to 6 mature, under the Pixian bean (first chopped fine) 煵 crisp, speed into the ginger rice, peppercorns 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 to form the brine.

2, to prepare the hot food

Wash the ingredients, meat ingredients cut into small slices, some of the larger vegetables and fruits are also cut into slices, and then wash the bamboo stick, the food through the skewer. (Food can be added according to personal preference, but pay attention to hot food should choose some easy to cook food)

3, hot food

brine pot placed on a high flame, so that it maintains a small boil, all kinds of dishes with a string of good bamboo skewers hot, according to the fire of the different dishes hot ripe.

4, ingredients seasoned to eat

Hot dishes on the plate with chili pepper and salt, according to their own taste needs to be dipped in chili pepper and salt and then eat. Either dip or not dip, more or less at your own discretion.

Tips:

1, the main ingredients used in spicy hot pot should be relatively easy to mature. You can not use chicken wings, chicken claws, duck paws and other ingredients that are not easy to scald. Do not swing too much, too fast when scalding raw materials, master the fire, there will be no problem of undercooking.

2, the production of spicy hot is not complicated, the most important is a step of frying material, material fried good pot bottom to be more fragrant, better color, and then with the above good herbs to incense, soup bottom is more mouth-watering.

3, and really enhance the taste of the key point in the preparation of the oil plate, spicy hot pot is characterized by this, the oil plate alone should be more than ten kinds of materials to mix, taste to salty mainly.

Spicy hot production skills

Spicy hot production process is more cumbersome, with more materials, the production must master the skills to cook spicy and delicious spicy hot. What are the production skills of spicy hot?

Selection skills: many of the spices on the market will be mixed with some other things, with such material to do the spicy hot taste a lot worse. Do spicy hot base material used to the spices in the major cities of the Chinese medicine room have, quality is absolutely no problem, but the price is more expensive. Buy things must choose the right, the price is expensive in the second.

Spicy hot boiling soup to pay attention to science, the production process should pay attention to the following points:

1, a variety of bone raw materials must be washed in advance to break the block, otherwise the fire and less nutrient precipitation.

2, the choice of stainless steel cooking utensils, heating fast, soup color is guaranteed. Family practice can also be used in a pressure cooker, more oil, but the amount of soup is small.

3, simmering soup process, the bones of raw materials to be blanched, skimmed off the blood foam, cold water in the pot, the amount of water should be added once enough to add enough, can not be added in the middle of the day, add green onions, ginger, cooking wine and a small amount of vinegar (to facilitate the bones inside the calcium is more likely to be dissolved into the soup), do not put the salt and monosodium glutamate ahead of time, monosodium glutamate at high temperatures, there will be a special chemical changes in the freshness of flavor immediately disappeared.

4, large fire boiling, small fire simmering (to keep the soup slightly open, turned with tiny blisters); large fire simmering milky soup, small fire simmering clear soup, the reason is simple, fire fire small, protein emulsification effect caused by the different.

Making spicy hot fried base material should be noted:

1, fried sugar, only with a small fire, sugar must be fried to melt, and to the oil on the surface of the bubbles only (bubbles for the golden yellow, if the fried paste can not be reused, then the soup is bitter), so that the color of the soup will be red and the soup is not a sweet taste.

2, it is best to use rapeseed oil (that is, unrefined oil), do out of the base color and flavor are better than salad oil and other refined oil.