One Spicy and numbing is the main. Multi-flavor coexist.　Second, the seasoning. Good at changing three focus on the use of soup. Noble natural four knife work fine, flexible changes five selection of a wide range of materials, unique six drink meals, as you wish Chongqing hot pot raw materials and spices attributes PI County Douban PI County Douban is with broad beans. Chili. Salt brewed. PI County, Chengdu is a local specialty. Its color and lustre red moist. Spicy taste 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.

Tempeh Tempeh is made from soybeans. The salt. The flavor and aroma of black beans is very mellow. The color is yellow and black. The color is yellowish-black. The most important thing to remember is that they are not the only ones who have a good time. Fresh and sweet flavor. The flavor of Chongqing Yongchuan black bean is the best. Dried beans can be used in soup and brine to increase the savory and mellow flavor. Dried chili peppers Dried chili peppers are pungent and warm in nature, and can dispel cold and strengthen the stomach, its color is bright red, and the 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.　Hot pot soup brine (pot base) in the addition of dried chili peppers, can deodorize the greasy suppression of foreign flavors, increase the spicy flavor and color. Peppercorns Peppercorns, taste pungent warm hemp flavor strong, can warm the cold, with the effect of removing dampness and 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 the fresh aroma. Ginger ginger sex pungent wet. Ginger is pungent and wet. It contains volatile oils and curcumin. It has a special spicy flavor. Ginger can be used in red soup, clear soup soup, can effectively remove the fishy and press the shame. Can enhance the flavor. Garlic Garlic is pungent and aromatic. It contains volatile oils and second-rate compounds.　Garlic is mainly used for flavoring and adding aroma, suppressing fishy taste and removing odors. Mash Mash. Brewed from glutinous rice, the grains are soft and not rotten, and the liquor is fragrant. It is sweet and savory, thick but not mixed, and canned but not sticky.　Add mash to hot pot soup. It can increase freshness, suppress fishy and remove bad taste, and give the soup a sweet flavor. Salt Salt, known as sodium chloride, is a kind of crystallized small particles. It has a salty flavor and can detoxify and cool blood, moisten dryness and stop oxygen. Salt in the hot pot in the fixed flavor seasoning freshness to remove the role of putty and deodorization. Rock Sugar Rock Sugar is a compound of Sucrose, which is crystallized and has a sweet taste and flat nature. It is sweet and flat in nature. It benefits the qi, moistens the dryness and clears the heat.　In the 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 flavor, wine wine wine is glutinous rice as the main raw material brewed from, with a soft wine flavor and special aroma.　The main role of wine in hot pot soup brine is to increase the aroma. The main function of wine in hot pot soup is to increase the aroma, enhance the color, deodorize, and remove the peculiar smell, MSG MSG is made from soybeans. Ajinomoto is made from soybeans, wheat, kelp and other protein-containing substances. It is extracted from soybeans, wheat, kelp and other protein substances, and has a delicious flavor, which is used in hot pot to enhance the freshness and aroma. It is used in hotpot to enhance the flavor and aroma. Chicken Essence Chicken Essence is widely used in recent years to help the freshness of the strong, with chicken eggs and sodium glutenate refined, the freshness of chicken Essence from animal and plant proteins to break down the amino acids.　The function of chicken essence is to increase the freshness and flavor. Pepper Pepper. Pepper is pungent and warm with a strong aromatic odor, warms the middle and disperses cold, and strengthens the stomach.　It is used in clear soup hot pots to remove fishy odor. Enhance the aroma and flavor. The role of hot pot spices and its dosage. 1 Isatis tinctoria

In the spicy hot pot soup or brine commonly used in a kind of plush, black-brown root spice, Chengdu people called vanilla, Chongqing people called it fragrant woad, in fact, should be called Isatis tinctoria, also known as Isatis tinctoria incense. With a pungent, almost strong turpentine-like odor and the ability to regulate qi and relieve pain, open up depression and awaken the spleen, Isao is used as a traditional Chinese medicine for treating chest and abdominal distension, stomach pain and vomiting, loss of appetite, and dyspepsia. Add this spice to spicy hot pot soup or marinade for a strong flavor. But pay attention to the amount of grasp, a dosage should not exceed 5 grams, otherwise the aroma "greasy".

2? Cloves

Also known as male cloves, sub-cloves, for the flower buds of the cloves, cooking is commonly used in the dried product, strong flavor, taste of the tongue, numb tongue, the taste of pungent, warm, stomach, hiccups, wind, analgesic effect. The dosage in cooking should be within 1 to 2 grams, never more.

3?Anise

Should be called aniseed, also known as fennel, dashi, August beads, which is more familiar to people as a spice. It is characterized by its aromatic smell and slightly sweet taste. Its flavor is pungent, warm, have a warm stomach, dispel cold hernia effect. In cooking, whether hot pot, braised, brine can be used. Because of its flavor is someone like someone annoyed, it is more flexible in the use of 5 to 10 grams is appropriate.

4?Cumin

Also known as fennel, fennel, incense cabbage, Huaixiang, wild fennel. Cultivated in most areas of the country and familiar to people, its fresh stems and leaves are commonly used in cooking to make fennel houmous and fennel-filled dumplings. The ripe fruits resemble small grains of rice or cumin, and have a peculiar aroma. Used as a spice, it is widely used in braised, marinated and spicy hot pots. The dosage can be appropriately increased in hot pot, such as 10 to 20 grams or a little more. In medicinal use, it is pungent and warm in nature, and has the effect of moving qi, relieving pain, strengthening the stomach and dispersing cold.

5?Grass fruit

A kind of ginger plant grass fruit fruit fruit, taste strange, not good. Its medicinal properties are warm and pungent, and it has the effect of drying dampness and strengthening the spleen, expelling phlegm and warming the middle, and expelling cold and anti-malaria. Cooking can be broken or whole grain use, as a spice and beef with burning or with brine, its flavor is particularly good. Grasshopper in spicy hot pot and brine should not be used more, put 3 to 5 is more appropriate.

6?Sand nuts

Also known as spring sand nuts, Yangchun sand nuts, the plant is the mature fruit of Yangchun sand, taste astringent, smell flavor, medicinal properties of warm, pungent flavor. It is warm and pungent in nature. It has the function of promoting qi and relaxing the middle, strengthening the stomach and eliminating food, and is used medicinally for stomach and abdominal distension, loss of appetite, nausea and vomiting, intestinal inflammation, dysentery, and fetal restlessness. Used in hot pot and brine dishes should not be too much, to 3 grams or less is appropriate.

7?Sannai

Some places also called sand ginger, mountain spicy, for rhizome. Grocery stores and traditional Chinese medicine stores sell dried slices of it, and its flavor is aromatic. Warm and pungent in nature, it can warm the middle and remove dampness, move qi and relieve pain, and is used to treat acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, gastric cold pain, toothache, rheumatic arthritis, bruises, etc. It is also used in cooking. In cooking, it is mostly used in burning, brining, spicy hot pot, and the dosage is mostly between 5 and 10 grams. Guangdong people use ginger for making salt? Chicken. In recent years, Sichuan Jianghu cuisine in the production of "Sannai dishes", that is to say, the main ingredients plus a large number of Sannai and dry red pepper, dry pepper cooking and become. This dish because of its flavor fragrance peculiar, it is praised, but has not been reported.

8?Lingcao

Widely used in hot pot in recent years for a flavor of spices. Because the market are sold in dried form, so it is not easy to recognize. After much advice, the dried product to our school Xu Jiangpu Associate Professor verification: should be called Ling Xiangcao, also known as zero-ling incense, for the primrose family pearlwort plants. Belong to perennial herbs, has a strong aroma, taste sweet and flat. Used in spicy hot pot, the general dosage of no more than 5 grams. There is another spirit herb on the market, the name of basil, can replace the above one, but belongs to the family of Labiatae, also known as zero-ling incense, also known as nine-layer pagoda, vanilla, fragrant pellitory, duck's head, bird's head grass, etc., and its sexual flavor is pungent and warm. In terms of medicinal use, its flavor is pungent and warm, and it has the effect of curing wind-cold, cold and headache.

9?Pai Cao

Like Ling Cao, it is also a spice that has been commonly used in spicy hot pots in recent years. A few days ago, I asked Prof. Xiong Si Zhi to help find relevant information, and soon got the results: Pai Cao, also known as Pai Xiang, Xiang Pai Cao, Xiang Yang, hairy stalked pearl millet, also belongs to the primrose family plants, and its taste is sweet and flat. With the treatment of colds, coughs, rheumatism, menstrual disorders and other effects. In the spicy hot pot in the dosage should not be too much, 3 to 5 grams can be, can also be used in the brine.

Some people say, in spicy hot pot and brine, "spirit grass to increase the aroma, row of grass antiseptic", in fact, many spice seasoning are different degrees of bacteriostatic and antiseptic effect. 10?Cardamom

Also known as round cardamom, the market or drugstore has written for the hundred knock, knocking the nuts. Mouth taste of the astringent flavor, because of its medicinal flavor of pungent and warm, so it has the role of qi and qi, warming the stomach to eliminate food, dampness to stop vomiting, and detoxification of alcohol. Add 3 to 5 grams in spicy hot pot. Because of its good flavor, so the dosage is small.

11 nutmeg alias jade fruit. In recent years in the hot pot in the use of very common, but taste the taste is not good, its medicinal flavor pungent and warm, with warming the spleen and stomach, astringent intestines, down the role of gas. This thing can not be used more, 2-3 can.　 12?Cinnamon

Also known as cinnamon. Pungent, sweet and hot in nature, it has the effect of tonifying the yuan-yang, warming the spleen and stomach, removing the accumulation of cold, and promoting blood circulation. The main treatment for kidney yang deficiency and decline, cold pain in the heart and abdomen, prolonged diarrhea. It is oily and has a strong flavor. The taste is pungent and spicy with a slightly sweet aftertaste. In the spicy hot pot and brine in the use of very common, the amount of 5 to 10 grams is appropriate.

13 Cumin

Also known as Arabian cumin, resting fennel, belonging to the umbelliferae, cumin seeds, mainly produced in China's border areas, the fruit is oval. Both ends of the slender about 5 millimeters, 3 millimeters wide, light greenish gray, in the shape of cumin, the use of attention to preservation, as far as possible sealed, so as not to run out of flavor to achieve the effect.

14 Fragrant Leaves: The leaves of osmanthus tree are gray-green in color, with no moldy echovy, and the aroma is rich and flavorful. The effect is to increase the aroma to remove the odor and promote appetite.

Hot pot base recipe and its frying method, a small pot frying method recipe Ingredients: butter 3 pounds of salad oil 2 pounds of Pixian bean paste 1 pound of white wine 50 grams of mash 20 grams of Ziba pepper 1,5 pounds of ginger 1 two garlic 1 two peppercorns 1.5 two edamame 15 grams of rice Yibin 15 grams of broken rice vegetables 1 two rock sugar

Top grade chili pepper 2 two onions 1 two 3-inch section Spice recipe: 5 grams of white buckle 5 grams of fruits 5 grams of cloves 3 grams of Sannai 3-5 grams of moldy, thick flavor. Sannae 3-5g Clove 3-5g Sago 5g Fruit 5g Cumin 5g Cinnamon 5g Licorice 5g Zhizi 5g Pai Cao 5g Old Buckle 5g Licorice 5g Pericarp 5g Wicker 5g

Lemongrass 5-8g Octopus 5g Aromatic Leaf 5g Thousand Miles 5g Fennel 8g Vanilla 5g Before frying, cut the spices into 2-inch-long knots, soak them for about 20 minutes in lukewarm water, soak the peppercorns for about 20 minutes, then add the spices to the pan, then add the peppercorns to the pan and add the chili pepper to the pan, and add the chili peppers to the pan.　Prepare 2 frying pan, one inside the (bean curd, green onion, ginger, mash, 25 grams of white wine, garlic, crushed rice and vegetables, edamame and rock sugar) *** 9 samples mixed well.　Another pot to add 3 pounds of butter boiling, then add salad oil to 7-8% heat, with a spoon to the oil and even the top of the beans, while dripping oil while stirring, so as not to scorch the beans. Stir the oil while dripping to avoid scorching the dal. Then put the beans on the fire with medium heat and simmer for about 10 minutes, the beans are almost dry when the water under the Zipa chili, switch to high heat when the oil boils, switch to low heat and simmer, 15 minutes after adding about 25 grams of white wine, continue to stir fry until the water of each raw material is almost dry, plus soak up the spices continue to stir fry until the raw materials 9 dry under the soak up the peppercorns, stir-fry for 5-10 minutes.

Hanging soup As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick," so in the hanging of the white soup must pay attention to the matching of raw materials to ensure that the soup is fresh and flavorful.　Its characteristics are: milky white color, taste, thicker consistency.　A mother hen A mother duck A pig bone 15 pounds Carp 4 pounds (Carp must be wrapped in gauze when boiling soup) Hanging soup process 1 raw materials to boil water to boil through 2 cool water soaked raw materials for 1 hour, so that the raw materials inside the nutrients suspected of solid, simmering soup is fresh and flavorful. 3 Hanging soup to add ginger, onion, cooking wine, pepper particles. 4 one-time mixed with the full of water, if the water was boiled dry, can only be added to the pot of boiled water to the pot of soup, is strictly prohibited to the Add cold water to the soup pot.5 Foam the soup regularly to ensure that the soup is creamy. The soup should be simmered over high heat for a thick white soup, and over low heat for a clear soup. Be careful. It is recommended to use a 4:6 pot, i.e. 4 parts broth and 6 parts oil.　The pot ingredients: 50 grams of ginger particles 50 grams of garlic particles 50 grams of salt 15 grams of monosodium glutamate 50 grams of chicken essence 50 grams of pepper 5 grams of yellow wine 75 grams of sugar 15 grams of mash 10 grams of dried chili 40 grams of peppercorns 25 grams

Old oil 5 pounds of fresh broth 3 pounds.　Remember: the first flavor, and then put the mother material. Peppercorns and dried chili peppers to the old oil and the mother of the material put and then put. Clear soup base Recipe: 30 grams of chicken essence 20 grams of MSG salt 10 grams of pepper 15 grams of jujube 10 grams of goji berries 5 grams of garlic 10 grams of ginger (take the skin) 5 grams of chicken oil 50 grams of tomatoes 4 slices of mountain treasures 20 grams

Clear broth 4 jin. Lard 100 grams of mountain treasures (sheep's blood bacteria, bovine bacillus, slippery mushrooms, etc.). (Mushrooms, etc.) 20 grams of angelica and ginseng **** chopped into granules and put into the bottom of the white soup pot with excellent results. Recycling of old oil A customer is not allowed to eat the bottom of the pot to put any flavor plate, as well as cigarette butts and other garbage, to ensure that the soup is hygienic, and is strictly prohibited to contain any coloring and taste of things. Ensure that the bottom of the pot is clean. Pour the oil into a clean bucket.　After an hour of natural precipitation, gently remove the oil from the surface and put it on the stovetop to boil. Wash the oil If the oil has been used for a long time or is not handled properly and becomes black in color, add water with a ratio of 1:2, boil it for 10 minutes to settle for an hour, gently remove the oil from the face and boil it. If the color is still black, you can continue to wash it once or twice.

Mixed soup solution: 1 reason: 1 oil containing water is too heavy 2 soup and oil ratio is not appropriate.3 guests eat improperly caused by mixed soup.　Treatment: most of the oil in the pot to beat, replaced by the kitchen of the old oil can be Hot pot seasoning and soup requirements: 1 numbness is not enough: add fried peppercorns and old oil can be stirred 2 numbness is too heavy: add sugar and mash stirring with the right amount of old oil. 3 spicy flavor is not enough: add fried Ziba chili peppers and stirring in the old oil. Attention Ziba chili frying (salad oil 10 pounds, Ziba chili 5 pounds, pickled cumin moderate amount, the old ginger particles moderate amount of frying to half-dry when adding white wine frying dry can be) 4 spicy too much: take out part of the old oil from the pot, participate in a part of the broth and then add an appropriate amount of mash and sugar.　5 salt taste is not enough salt dissolved in broth and added to the bottom of the pot can be 6 too salty: add lotus root slices and potato slices can be one point, or add the right amount of broth can also be solved. (Lotus root slices and potatoes have a salty effect) 7 in order to ensure that the guests of the halogen reckless behavior and pour a lot of vegetables into the pot to affect the quality of the bottom of the pot, please keep the bottom of the pot 8 points full. Hot pot taboos: Some people say that eating hot pot as long as the soup on the line, all you can eat something beans can be hot, "hot to hot good" and so on, in fact, is not true, to make the hot pot always maintain its characteristics or a taboo multifaceted problem.　1 contraindicated the use of corrupt raw materials 2 contraindicated the use of chlorophyll-containing too heavy vegetable raw materials. 3 contraindicated the use of hair system with too much alkali raw materials 4 contraindicated the use of too much meridian and fibrous tissue is too coarse raw materials. 5 contraindicated the addition of soy sauce in the broth marinade

6 contraindicated broth become mixed and become strong. 7 contraindicated the fire regulation of the degree 8 contraindicated the input of raw materials into the pot of soup at a time too many.