Net content of Qiaotou: 200g Ingredients: pepper, butter, vegetable oil, Pixian watercress, Yongchuan douchi, rock sugar, salt, pepper, garlic, ginger, cooking wine, potassium sorbate, compound spices ... Pixian watercress Pixian watercress is made of broad beans, peppers and salt. It is a local specialty of Pixian County in Chengdu. Its color is bright and moist. Spicy; Pixian watercress 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 brewed from soybeans, salt and spices. The smell is mellow, the color is yellow and black, the oil is smooth, the seeds are soft and loose, and the taste is fresh and sweet. Chongqing Yongchuan Douchi is the best. Douchi used in soup brine can increase the salty taste, and the taste is fresh and mellow. Dry Chili peppers are pungent and warm, can dispel cold and strengthen the stomach, and are bright red and spicy in color. There are many kinds of dried peppers, including big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao, millet peppers and so on. Adding dried chili into pot soup (pot bottom) can remove fishy smell, relieve boredom, inhibit peculiar smell, and increase spicy taste and color. Zanthoxylum bungeanum, pungent, warm and spicy, can warm the middle and dispel cold, and has the function of dehumidification and pain relief. Shaanxi Zanthoxylum bungeanum is a variety of Zanthoxylum bungeanum; Sichuan Mao Wen Pepper. 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, wet and contains volatile oil gingerol, which has a special spicy taste. Ginger is used in red soup and clear soup brine, which can effectively remove fishy smell and inhibit odor, and can enhance fragrance and taste. Garlic is spicy and contains volatile oil and second-rate compounds. Garlic is mainly used for flavoring, enhancing fragrance, inhibiting fishy smell and removing peculiar smell. Fermented mash is made of glutinous rice, with soft rice grains but not rotten, and mellow wine juice. Sweet and delicious, thick but not miscellaneous, thick but not sticky. Adding fermented grains to the prepared hot pot soup (base material) can increase freshness, inhibit fishy smell and remove peculiar smell, so that the soup will have a sweet taste. Salt, whose scientific name is sodium chloride, 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 makes the replica sucrose sweet and flat, which is easy to crystallize. Invigorate qi, moisten dryness and clear heat. When boiling hot pot soup brine, adding rock sugar grams can make the soup mellow and sweet, which can alleviate the spicy stimulation. Cooking wine is made of glutinous rice as the main raw material, which has a soft wine taste and special aroma. The main function of cooking wine in hot pot soup brine is to enhance fragrance. Adding color, removing fishy smell and odor, monosodium glutamate is made of 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 is a powerful fresh-keeping product that has been widely used in recent years. Refined from eggs and sodium bran, the delicate 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. The pungent temperate zone has a strong aromatic smell, which has the effects of warming the middle warmer, dispelling cold, invigorating the stomach and smoothing qi. Used to clear soup hot pot to remove fishy smell and inhibit odor. Enhance fragrance and taste. Function and dosage of chafing dish bottom material. 1, Ganzi is a fluffy and dark brown root spice, which is often used in spicy hot pot soup or braised vegetables. Chengdu people call it vanilla, Chongqing people call it Xiangzi, but it should be called Ganzi, also called Ganzi Xiang. Sweet candies have a pungent smell, similar to the strong turpentine smell. They have the functions of regulating qi, relieving pain, relieving depression and strengthening the spleen. They are blindly used as traditional Chinese medicine to treat chest and abdomen pain, stomach pain, vomiting, loss of appetite and indigestion. When this spice is added to spicy hot pot soup or brine, it has a strong fragrance. However, we should pay attention to the amount, and the dosage should not exceed 5 grams at a time, otherwise the aroma will be "greasy". 2. Cloves, also known as cloves and cloves, are the buds of cloves. They are often used as dry products in cooking, with rich fragrance and tingling feeling. Its taste is pungent and warm, and it has the functions of warming stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within1~ 2g, and never use too much. 3, star anise should be called star anise, also known as anise, star anise, August pearl, is a familiar spice. It is characterized by fragrant smell and slightly sweet taste. Its pungent and warm nature has the functions of warming the middle warmer to stimulate appetite, dispel cold and treat hernia. Whether it is hot pot, braise in soy sauce or brine, it can be used for cooking. Because its fragrance is that some people like it and others are annoyed, it is more flexible to use, and 5 ~ 10 g is appropriate. 4. Fennel is also called fennel, shredded vegetables, fragrant incense and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used for cooking, making fennel beans, fennel stuffing jiaozi and so on. Its ripe fruit, like millet or cumin, has a special aroma. As a spice, it is widely used in braised pork, brine and spicy hot pot. In hot pot, the dosage can be appropriately increased, such as 10 ~ 20g or more. In medicine, pungent and warm, it has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold. Amomum tsaoko is the fruit of a ginger plant, and its taste is very strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen and resolving phlegm, warming middle warmer and dispelling cold, and resisting malaria. In cooking, it can be broken or used whole. As a spice, it tastes particularly good when burned or pickled with beef. Spicy hot pot and brine should not use Amomum tsao-ko, and it is more appropriate to put 3 ~ 5 pieces. 6. Amomum villosum, also known as Amomum villosum and Amomum villosum, is the mature fruit of Amomum villosum. Astringent taste, fragrant smell, mild medicinal properties and pungent taste. Has the effects of promoting qi circulation, invigorating stomach and promoting digestion. The medicine can be used for abdominal distension and pain, anorexia, nausea and vomiting, enteritis, dysentery and fetal movement. It should not be used too much in hot pot and braised dishes, and should be below 3 grams. 7. Some places in Sannai are also called Jiang Sha and Shanla, which are roots. Both grocery stores and Chinese medicine shops sell dried tablets, which are very fragrant. The medicine has mild nature and pungent taste, and can warm the middle warmer, remove dampness, promote qi circulation and relieve pain. It is mainly used for treating acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatoid arthritis, traumatic injury, etc. Cooking is mostly used for burning, marinating and spicy hot pot, and the dosage is mostly between 5 ~ 10g. Guangdong people use galangal to make salt? Chicken. In recent years, Sichuan Jianghu dishes are mainly "three-milk dishes", that is to say, the main ingredients are cooked with a large number of three-milk, dried red peppers and dried peppers. This dish is highly praised for its unique flavor, but it has not been reported so far. 8. Cao Ling is a kind of blind material widely used in hot pot in recent years. Because everything sold in the market is dry, it is difficult to identify. After many consultations, the dried product was taken to Associate Professor Xu Jiangpu of our school for verification: it should be called Lingxiang, also known as Linglingxiang, belonging to the genus Lysimachia of Primulaceae. It is a perennial herb with strong fragrance and sweetness. Used for spicy hot pot, the general dosage is not more than 5g. There is another kind of Cao Ling on the market, named Basil, which can replace the above, but it belongs to Labiatae, also called Linglingxiang, also known as nine-story pagoda, vanilla, vanilla, duck head, sparrow head grass and so on. , sexual taste Xin Wen. Medically speaking, Xin Wen has the effect of treating wind-cold, cold and headache. 9. Like Cao Ling, weeding is also a common seasoning for spicy hot pot in recent years. A few days ago, I asked Professor Xiong Sizhi to help me find the relevant information, and soon got the result: weeding, also known as fragrant hoe, fragrant hoe, fragrant sheep and Senecio scandens, also belongs to Primulaceae, and is sweet in nature. Can be used for treating common cold, cough, rheumatism and irregular menstruation. Don't use too much in spicy hot pot, just 3 ~ 5 grams, or in salt water. Some people say that "Cao Ling enhances fragrance, weeds and preserves" in spicy hot pot and brine. In fact, many spicy spices have different degrees of antibacterial and antiseptic effects. 10, cardamom is also called round cardamom, which is written as "hundred mouths" and "mouth people" in markets or pharmacies. The taste is astringent, because its medicinal properties are pungent and warm, so it has the functions of promoting qi and regulating qi, warming stomach and promoting digestion, eliminating dampness and stopping vomiting, and relieving alcoholism. Add 3 ~ 5g to the spicy hot pot. Because the fragrance is good, the dosage is small. 1 1, nutmeg alias Yuguo. It has been widely used in hot pot in recent years, but its taste is also unpleasant. Its medicinal properties are pungent and warm, and it has the functions of warming spleen and stomach, astringing intestines and lowering qi. You can't use more than one, just two or three. 12, cinnamon is also called cinnamon. Sweet and hot in nature, it has the effects of nourishing yang, warming spleen and stomach, dispelling cold and dredging blood vessels. Indications: kidney-yang deficiency, chills and pains, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy and the aftertaste is slightly sweet. Widely used in spicy hot pot and braised dishes, the appropriate dosage is 5 ~ 10g. 13, cumin alias, Daphne odora, fennel rest, is an Umbelliferae plant, the seed of cumin celery, mainly produced in the border areas of China, with oval fruit shape. Both ends are about 5 mm long and 3 mm wide, light green and gray, similar to fennel. Pay attention to preservation when using, try to seal it, and don't lose its flavor to achieve the effect. 14. Fragrant leaves, that is, the leaves of osmanthus trees, are gray-green, have no musty smell and have a strong aroma. Function, enhance fragrance and smell, and promote appetite. The formula of chafing dish bottom material and its frying method: 3 kg butter, 2 kg salad oil, Pixian watercress 1 kg, 50 g white wine, 20 g fermented grains, 0.5 kg sea pepper 1 kg ginger 1 kg garlic 1 kg pepper/. Spice formula: 5g of white button, 5g of Tsaoko, 3g-5g of Kaempferia Kaempferia, 3g-5g of clove, 5g of Amomum villosum, 5g of fragrant fruit, 5g of cumin, 5g of cinnamon, 5g of licorice, 5g of twig, 5g of mowing, 5g of old button, 5g of Gan Song, 5g of dried tangerine peel, 5g of water stirring and 5g of citronella. Before frying, cut the spices into 2-inch knots and soak them in warm water for about 20 minutes until the peppers are soaked. Prepare 2 woks, and put 9 samples (watercress, onion, ginger, fermented grains, garlic 25g, broken rice, water celery, and fermented soybean) into one wok and mix well. In another pot, add 3kg butter to boil, then add salad oil and heat to 70-80%. Spoon the oil onto the evenly stirred watercress, and stir while dripping oil to prevent the watercress from coking. Until the oil is completely soaked. Then put the watercress on the fire and cook it on medium heat for about 10 minutes. Douban will fry peppers when it is quick-drying and moist. When the oil boils, stir fry with low heat. /kloc-After 0/5 minutes, add about 25 grams of white wine and continue to stir-fry until the moisture of each raw material is dry, then add spices and stir-fry until the raw materials are dry for 9 minutes and stir-fry for 5-5 minutes. Hot pot seasoning and ginseng chicken soup requirements: 1, hemp flavor is not enough: add fried pepper and old oil and stir. 2, the hemp taste is too heavy: add sugar and mash and add appropriate amount of old oil to stir. 3, the spicy taste is not enough: add the fried purple pepper and old oil and stir. Pay attention to stir-frying pickled peppers (salad oil 10 kg, pickled peppers 5 kg, fennel appropriate amount, stir-frying ginger until it is half dry, and then stir-frying with white wine). 4 Too spicy: take out some old oil from the pot, add some clear soup, and then add some mash and sugar. 5. The salty taste is not enough. Dissolve the salt in the broth and add it to the bottom pot. 6, the salty taste is too heavy: add a piece of lotus root and a potato, or add a proper amount of clear soup to solve it. Lotus root slices and potatoes can reduce salt. 7. In order to ensure the reckless behavior of the guests, pouring a lot of dishes into the pot will affect the quality of the bottom of the pot. Please keep the bottom of the pot 8 minutes full. Taboo of hot pot: Some people say that you only need to drink more soup to eat hot pot, and everything you eat can be scalded. This is actually wrong. It is still a taboo to keep the characteristics of hot pot. 1, avoid using deteriorated raw materials. 2. Avoid using vegetable raw materials with excessive chlorophyll. 3. Avoid using raw materials containing too much alkali when making. 4. Avoid using raw materials with too many meridians and too thick fibrous tissue. 5. Avoid adding soy sauce to the soup brine. 6 avoid mixing soup. 7. Avoid excessive firepower adjustment. 8. Avoid putting raw materials into the soup pot at one time.