Ingredients: (according to their own preferences, the type and amount of raw materials can be increased or decreased)
Meat dishes:
Rabbit loin 50g, hairy tripe 50g
Eel 50g, pig's ring-throat 50g
Luncheon meat 50g, duck intestines 30g
Vegetarian dishes:
Sliced lotus root 80g Lettuce 80g
Winter melon 50g Mushroom 50g
Dried tofu 50g Cabbage 80g
Cauliflower 50g Beetroot 80g
Seasoning:
Butter 250g Vegetable oil 100g
Pixian soybean paste 150g Edamame Yongchuan 50g
Ice sugar 10g Pepper 5g
Pepper 2g Dry chili pepper 5g
Pepper 2g Dry chili pepper 2g
Pepper 2 grams of dried chili 30 gramsMash juice 20 grams of wine 20 grams
Ginger 10 grams of salt 100 grams
Cao Guo 10 grams of cinnamon 10 grams
Pai Cao 10 grams of white mushrooms 10 grams
Chili 250 grams of fresh soup 1500 grams
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 Duo fine) 煵 crisp, speed into the ginger rice, pepper 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, 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.
Spicy hot recipe 1
Spices: Sichuan pepper, Sichuan pepper, anise, cinnamon, cold ginger, sesame leaves, grass nuts, meat buckle, sugar, soy sauce
bean paste, ginger, green onion
Main ingredient: tender chicken thighs, pigeons (two, depending on the amount of soup), pork bones, chicken bones, sheep bones, buffalo meat, buffalo tripe
Oil: lard, butter, vegetable oil
Oil: lard, tallow, vegetable oil
Oil: lard, butter, vegetable oil
Oil: lard, tallow, vegetable oil
Oil: lard, butter, vegetable oil Chai oil
Production: put canola oil, oil temperature of 60%, put sugar fried into the lake, to be the oil temperature rises until 90%, under the tender chicken thighs, to be the color into a bright red slightly heavy, add broth, a little bit of cooking, put tallow, lard, chicken bones, sheep bones, buffalo meat, put Sichuan pepper, star anise, cinnamon, cool ginger, meat buckle, sesame seeds, grass berries, a little light soy sauce, slow and light stewing. Another pot, put vegetable oil, fried bean paste out of flavor, put ginger; to meat rotten, soup color, after three times in addition to the smell, soup into
Accessories: mushrooms, cilantro, bamboo shoots, etc. (in Changsha, there are many kinds of ingredients, a variety of meat and vegetables)
Spices: Garlic or sesame oil and sauce
Hot stir-fry.
Spicy Hot Recipe 2
Ingredients:
Tofu, fishballs, broccoli, cauliflower, crab meat, shrimp, fungus, salad greens, peppers, scallion sauce
Practice:
1 wash the above dishes and skewer them into skewers
2 make the pot heated, pour in a little oil, and when the oil is hot, put peppercorns (fry the peppercorns out of the oil), add white water (or meat broth), and put in the onion and ginger. .
3 When the water boils, add chili noodles (I add a packet of hot and sour noodle seasoning;)
4 You can shabu shabu.
How to make spicy hot pot
Ingredients: (according to their own preferences, the type and amount of raw materials can be added or subtracted)
Meat:
Rabbit loin 50 grams of maw 50 grams
Eel 50 grams of pig's ring throat 50 grams
Luncheon meat 50 grams of duck intestines 30 grams
Vegetarian:
Lotus root 80 grams of lettuce 80 grams of lotus root 80g Lettuce 80g
Winter melon 50g Mushroom 50g
Dried tofu 50g Cabbage 80g
Cauliflower 50g Head of cabbage 80g
Seasoning:
Butter 250g Vegetable oil 100g
Pixi soybean paste 150g Edamame Yongchuan 50g
Ice sugar 10g Pepper 5g
Pepper 2g
Pepper 2 grams of dried chili 30 grams
Mash juice 20 grams of wine 20 grams
Ginger 10 grams of salt 100 grams
Cao Guo 10 grams of cinnamon 10 grams
Pai Cao 10 grams of white mushrooms 10 grams
Chili pepper 250 grams of fresh broth 1500 grams
Making Procedures：
1、Make 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 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, 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.
Homemade "spicy hot" production method:
Buy a packet of your favorite spicy hot flavor, first soaked in boiling water for 4 to 8 minutes, and then put into the ingredient package can be eaten. Its main ingredients are rice noodles, rice vermicelli, vermicelli, etc., which are made of rice, taro flour, potato starch, etc., and the ingredients are divided into vegetable packets and seasoning packets. In addition to the "spicy" flavor, there are also three fresh flavors, chicken flavor, fat intestines, fish flavor, braised flavor and so on. In addition to the usual soaking, it can also be served cold
.