Chongqing Red Soup Hotpot is made of the following ingredients: edible oil, butter, soy sauce, bean paste, Bazin sea pepper, lobster sauce, ginger, garlic, bean sprouts, pepper, tsaoko, fennel, vanilla, cardamom, fragrant fruit, star anise, cumin, pepper, Anemarrhena and fermented grains.
2. Pour bean paste, Bazin pepper, ginger, garlic, lobster sauce, bean sprouts, pepper, sugar and broth into the pot and cook for 40 minutes; 3. After the pot is boiled, pour in all seasonings and cook for about 40 minutes, then add salt, onion, chicken essence, fermented grains, cooking wine and pepper. The practice of Chongqing spicy hot pot introduces the cuisine and its function: hot pot formula in detail.
Chongqing spicy hot pot making materials: ingredients: tripe 250g, liver 100g, loin 100g, lean beef (back slice) 150g, and spinal cord 100g. Fresh vegetables1000g, scallion 50g, green garlic sprout 50g, sesame oil 40g, monosodium glutamate 4g, chili powder 40g, Jiang Mo 50g, pepper 4g, refined salt10g, lobster sauce 40g, jujube juice100g, and Danxian douban/. The characteristics of Chongqing spicy hot pot: spicy, rich in taste, self-cooking and self-eating, enjoying it. Teach you how to make Chongqing spicy hot pot, how to make Chongqing spicy hot pot delicious, rinse and bleach the liver with clear water, cut it into long pieces with a width of cm, and bleach it with cold water. Liver, loin and beef are all cut into thin slices and large slices. Onions and garlic sprouts are cut into 7- 10 cm long sections. Fresh vegetables (lotus, celery, cabbage and pea seedlings) are washed with clear water and torn into long strips. Chop lobster sauce and watercress. Put a wok in medium fire, add 75g butter, and cook until it is 80% ripe (about 180℃). Add watercress and stir-fry until crisp, add Jiang Mo, Chili powder and pepper and stir-fry until fragrant. Then, bring the beef soup to a boil, move it to strong fire, add cooking wine, fermented bean sauce and fermented glutinous rice juice, and cook until it tastes delicious, and skim off the floating foam, which is the hot pot marinade. Divide sesame oil and monosodium glutamate into four parts and make four sauces to dip in. When eating, bring the gravy to the table. Every raw material of meat and vegetables is put into a dish, together with refined salt and butter (125g). Except spinal cord, onion and garlic seedlings, all other raw materials should be put into the hot pot first. Scald it and add salt and butter according to the taste of the soup. The practice of clear soup hot pot introduces the dishes and their functions in detail: hot pot recipes.
Materials for making broth hotpot: main ingredients: (5 people) 250g tripe and duck's paw, 20g of beef throat100g, 20g of beef, pork and luncheon meat, 50g of duck sausage150g, 200g of soybean sprouts, and 20g of mushrooms, green onions and soaked vermicelli10g. Spinach, Pleurotus ostreatus each100g, wax gourd 300g.
Accessories: 500g of chicken, 500g of pork ribs and 500g of pork bones, 25g of ginger, 75g of chicken breast and clean pork100g.
Seasoning: 5g salt, 2g monosodium glutamate, 20g cooking wine and 2g pepper. Clear soup hotpot features: Clear soup hotpot This hotpot is one of the traditional varieties of Sichuan hotpot. It uses clear soup as marinade, with various seasonings. Sweet and spicy, tempting appetite. Suitable for all seasons, especially for women, the elderly and those who are not addicted to spicy food. Teach you how to make a clear soup hot pot. How to make a clear soup hot pot is delicious 1. Making brine: Wash chicken, ribs and pork bones, blanch them in boiling water for a while, and then rinse them with clear water. Then put it into a pot, add 3000 grams of water, first boil it with high fire, skim off the floating foam, and then hang the fragrance with low fire. Scoop out 300g fresh soup and let it cool. Beat chicken breast and clean pig lean meat into velvet, and sprinkle with 100g fresh soup respectively. Boil the fresh soup on the fire. 2. Material treatment: Wash the hairy belly, tear off the fascia, cut open the slice, lift the slice, and cut off the stem, Shui Piao. Bullpen throat blisters, tearing film, cutting flowers and opening strips. Beef and pork should be cut horizontally, and the slices should be large and thin, and there should be no knives. Rub duck intestines with salt repeatedly, remove mucus, wash them repeatedly with clear water, turn out the oily side, scrape off the oil with the square head of bamboo chopsticks, quickly scald them with boiling water, and take them out and cut them into sections for later use. Slice the lunch meat. Wash duck feet and remove rough skin. Peel and slice wax gourd. Wash, drain and tidy up all kinds of vegetables. Put the above materials and seasonings into a plate and put them around the hot pot.
3, how to eat: duck feet can be cooked in the pot first when eating. Prepare a dish with sesame oil, garlic paste, salt and monosodium glutamate. Eat meat first, then be vegetarian, and scald your food at will. Note: 1. In the process of scalding, attention should be paid to adding the original soup and salt to keep the taste fresh and strong. The raw materials can be changed according to the preferences of consumers. 2. This method is the standard method for making broth hotpot. Ordinary bone soup, broth and fish soup are also acceptable, but the taste is poor. All the above materials can be purchased and processed, and directly put into the pot for blanching.