One, spicy hot recipe
The following is 10 (pot) soup
Oil fried Pixian douban 800 grams
Pixian douban is with broad beans. Chili. Salt brewed. PI County, Chengdu is a local specialty. Its color red moist. Spicy thick PI County bean is the most important red hot pot soup seasoning, used in the soup brine can increase the fresh flavor and aroma. The soup has a warm mellow spicy flavor and thick red.
Steamed edamame 200g
Edamame, is the use of soybeans. Salt. Spices brewed, its odor mellow. Yellow and black color. Smooth and oily. Poi soft scattered seeds. Fresh and sweet flavor. The flavor of Chongqing Yongchuan black bean is the best. The black bean is used in the soup brine to increase the savory and mellow flavor.
Dried chili 1000 grams
Dried chili pungent and warm, can dispel cold stomach, its color is bright red, spicy taste is heavier. There are many varieties of dried chili peppers. Two gold bars, five leaf pepper, morning glory, seven star pepper, big red robe and millet pepper and so on.
The hot pot soup brine pot base add dried chili, can deodorize the greasy suppression of odor, increase the spicy flavor and color.
Pepper 150 grams
Pepper, taste pungent warm hemp flavor strong, can warm the cold, with the role of dehumidification pain, pepper varieties to Shaanxi pepper Sichuan Maowen pepper. Qingxi pepper for the best.
Pepper is an important hot pot seasoning. Used in soup brine can pressure fishy in addition to foreign, increase fresh aroma.
10 ginger
Ginger is pungent and wet. Containing volatile oil curcumin. Has a special spicy flavor. Ginger is used in red soup, clear soup soup brine, can effectively
Deodorization of shame. It can enhance the flavor.
Garlic 2 heads
Garlic is pungent and aromatic. Contains volatile oils, second-rate compounds.
Garlic is mainly used for flavoring and adding aroma, suppressing fishy smells and removing odors.
Mash 500g
Mash. It is made from glutinous rice, which is soft and not rotten, and the juice is fragrant. It is sweet and savory, thick but not muddy, and canned but not sticky.
Add mash to hot pot soup base. It can increase the freshness, suppress the fishy odor and remove the strange taste so that the soup and marinade will have a sweet taste.
Salt in moderation
Salt, known as sodium chloride, is a small crystalline particles. With a salty flavor, it can detoxify and cool the blood, moisten the dryness and stop oxygen. Salt in the hot pot in the fixed flavor seasoning freshness to remove the role of greasy fishy.
Crystal sugar in moderation
Crystal sugar is a replica of sucrose, which is crystalline, sweet and flat. It can benefit the qi and moisturize the dryness and clear the heat.
In simmering hot pot soup brine, add rock sugar grams to make the soup mellow and sweet, with the role of alleviating the stimulation of spicy taste,
100 grams of cooking wine
Cooking wine is glutinous rice as the main raw material brewed from, with a soft taste of wine and a special aroma.
The main role of wine in hot pot soup brine is to increase the flavor. The main role of the wine in the hot pot soup brine is to increase the aroma, color, deodorization, in addition to the odor,
Monosodium glutamate (MSG) in moderation
Monosodium glutamate (MSG) is made from soybeans, wheat. Wheat. Kelp and other protein-containing substances extracted from the flavor, delicious,
In the hot pot to enhance the freshness of the aroma. The flavor is enhanced.
Chicken essence appropriate amount
Chicken essence is more widely used in recent years, strong fresh products, with chicken eggs and sodium glutenate refined, chicken essence of the fresh flavor from plant and animal proteins decomposition of
Chicken essence of the fresh flavor from the animal and plant proteins decomposed
Chicken essence of the fresh flavor from the animal and plant proteins decomposed