But people often don't want to eat hot pot.

Because:

1. The price is similar to ordinary hot pot.

2. I wonder if that string of incense is clean.

3. People eat kebabs ... hot pot is often not enough.

The string takes up the space in the pot, and a pot can't burn too many things at a time.

...

Stir-fried basic materials?

Ingredients: dried Chili Festival 2000g Pixian watercress 400g ginger 200g garlic 500g pepper 400g star anise 60g fennel 20g cinnamon 30g Amomum tsaoko 20g fragrant leaves 10g clove 5g long pepper 10g lard 500g vegetable oil 500g?

Method:?

1? Soak dried chilies in a boiling water pot, take them out and drain them, and put them into a blender to grind (or mash them with clam shells) to make Ciba chilies; Pixian watercress chopped (or chopped); Ginger is broken; Pulverizing Illicium verum and Cinnamomum cassia; Grass is decisive; When the vegetable oil is cooked, let it cool. ?

2? Heat a wok, add cooked vegetable oil and melted lard, add ginger and garlic until fragrant, add Zanzibiao and Pixian bean paste, turn the heat down and stir-fry with a spatula for about 1.5 hours until the steam is almost dry, then add star anise, fennel, cinnamon, tsaoko and bean paste. ?

Attention:?

1? Bazin pepper is mainly used as the basic base material to improve the spicy taste and color, and the amount of Pixian douban is less than 20% of dry pepper. If there are too many watercress in Pixian county, it is easy to stick to the pot and burn when frying, which makes the color of oil and soup darker and bitter. ?

2? Adding melted lard can increase the flavor of fat, but the dosage should not be too much. ?

3? When frying the bottom material, you must use a small fire and the fire surface should be wide, and the oil temperature should be kept at about 30% heat. If the oil temperature is too high due to excessive firepower, the pot can be fried from the fire, and then fried on the fire after the oil temperature is lowered. ?

4? When cooking, you must constantly move the bottom of the pot with a spatula to avoid the material sticking to the pot. After the spices are put into the pot, they will be fried. ?

5? Zanthoxylum bungeanum contains a lot of volatile oil components, because its hemp taste and fragrance are easy to volatilize after heating, so Zanthoxylum bungeanum should be put into the oil pan at last, and should not be fried for a long time. ?

6? The purpose of covering fire and stewing is to use the waste heat of the bottom material to dissolve part of the fragrance of spices and part of the hemp fragrance of pepper into the oil. ?

7? The color of the substrate is reddish brown. If the color is too dark (black and red), it may be caused by excessive firepower or uneven shovel movement, and its taste is slightly bitter; Too light color (yellow-red) means that the frying time is not enough (the red pigment of pepper is not completely dissolved in oil), and the taste is dry but not fragrant. ?

8? It is best to use the fried base material after 1 ~ 2 days, and the color, spicy and fragrant are fully dissolved. ?

Boil soup?

Put pig bonzi bone, ox bonzi bone (completely broken), old hen and old duck into a stainless steel barrel, add clear water, add ginger slices and onion knots, pour cooking wine, boil over high fire, skim off the floating foam, turn to low heat, cover and keep it slightly boiling for about 1 hour, and take soup. ?

Note: When boiling soup, you need to use a small fire, so that the soup is clear and not turbid, and the bottom of the red soup hot pot made of it will not be too thick and sour. ?

Mix the bottom of the pot?

Make the basic base material and refined butter into a mixture according to the ratio of 4: 1, then put 60% of the mixture and 40% of the broth into a stainless steel barrel, add the chopped pepper, cover the lid and cook for about 1 ~ 2 hours, add the refined salt, monosodium glutamate, chicken essence, crystal sugar and fermented glutinous rice juice, remove the residue with a fine colander and scoop it into a hot pot basin. You can burn the raw materials when you order the table. ?

After the mixture and broth are boiled for a long time, butter and vegetable oil are fully blended to produce a compound flavor with spices, and the spicy taste of pepper and the hemp taste of pepper in the basic base material can also be fully dissolved into the soup. Rock sugar and mash can also be added directly to the bottom of the pot before serving. You can also add a little chicken oil to the mixture to make it more fragrant. ?

Attachment: ① How to refine butter?

Butter is more or less added to most hot pot with red soup, which can increase the flavor. The quality of butter has a great influence on the taste of hot pot. Therefore, refining butter is very important. ?

Select fresh butter without peculiar smell, clean it, cut it into small pieces, put it in a clean pot, add appropriate amount of water, add garlic and ginger slices (crushed into powder), pour cooking wine, simmer with strong fire until the water is dry and the fragrance overflows, then turn to low heat, continue to cook until the oil is exhausted, and beat off the residue to get the butter. If you choose the butter made in the market, you can first melt the butter in a boiling water pot, then pour the cooking wine, simmer for a while, remove the odor and filter out the impurities, then put the surface grease in another pot, add ginger and garlic, simmer until the water is dry, and pick out the ginger and garlic to get clean butter.

Note: You should master the cooking temperature of butter refining. Butter loses its fragrance when it ages. If the butter is too tender, it will have a strong butter flavor and produce a lot of foam at the bottom of the hot pot. In addition, before preparing the bottom of the pot, refined butter should not be mixed with the bottom material, and should be stored separately. This is because the melting points of butter and vegetable oil are different (at room temperature, butter is solid and vegetable oil is liquid), and the butter after cooling and solidification is not conducive to the full integration of spices and oils. ?

2 how to add red soup to the bottom of the pot?

After the hot pot is scalded for a period of time, the oil and soup in the hot pot basin will gradually decrease, so add soup to the hot pot basin. Our common method of adding soup is to add boiled milk soup (cooked with bonzi bone, etc.). ) to the pot, and in the hot pot of slag-free red soup, we put our own red soup into the pot. Because with the gradual reduction of oil and soup in the pot, its fragrance, spicy taste and hemp taste gradually fade away. At this time, if you add tasteless fresh soup to the pot, the taste will become weak, while adding specially boiled red soup to the hot pot basin can supplement the lost oil and soup, so that the flavor of the hot pot will always be consistent. ?

Cook the mixture and broth at a ratio of 4: 6, and make red soup in another pot like the bottom of a pot, that is, add red soup (of course, filter out the residue).

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Step 1: Boil soup.

Two kilograms of pig bones, washed and mashed; An old duck, washed and gutted. Put it in the pot and add cold water.

Overflow (always add enough cold water, not in the middle).

(1) Used as red soup: add appropriate amount of onion, ginger (beaten pine) and garlic, and simmer for 2-3 hours.

The oil, taste and soup are clear, and the residue is drained. Put Sichuan hot pot (Chongqing hot pot) into the hot pot and add

Add the cooked soup, add salt and chicken essence, and boil to melt the seasoning and wash the vegetables.

(2) Clear soup: add appropriate amount of onion, ginger and garlic and stew with strong fire until the soup is milky white, mellow and delicious, and drain.

Remove residue, add salt chicken essence and make white soup.

Step 2 prepare food:

Wash vegetables, remove roots and peel; Meat should be cut into large slices; Thick slices of luncheon meat, ham sausage, etc. ;

Cut the potatoes into thick slices and plate them separately.

Three. A dish used for seasoning

Generally, it is sesame oil, garlic paste, Kawasaki, soy sauce, vinegar, etc. They are prepared according to their own tastes.

After the soup is boiled, people can sit around and eat it. Usually eat meat first.

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Look at this:

Pi County Douban

Pixian watercress is brewed with broad beans, peppers and salt. It is a local specialty of Pixian County in Chengdu. Its color is bright, moist and spicy. Pixian watercress is the most important seasoning in red soup hot pot. When used in soup brine, it can increase umami flavor and fragrance, and make the soup warm, spicy, thick and bright.

Fermented soybean

Douchi is brewed with soybeans, salt and spices, with mellow smell, yellow and black color, oily and soft seeds, and fresh and sweet taste. Chongqing Yongchuan Douchi tastes good. When used in soup brine, douchi can increase the salty and mellow taste.

Red pepper

Dried Chili peppers are pungent and warm, can dispel cold and strengthen the stomach, and have bright red color and strong spicy taste. 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 chillies to the hot pot soup (pot bottom) can remove fishy smell, relieve boredom, inhibit peculiar smell, and increase spicy taste and color.

Sichuan pepper

Zanthoxylum bungeanum, pungent, warm and hemp, 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, it can inhibit fishy smell, remove peculiar smell and enhance umami taste.

old ginger

Ginger is pungent and wet. It contains the volatile oil gingerol. It has a special spicy taste. Ginger is effective in red soup and clear soup.

Can remove fishy smell and inhibit odor. It can enhance fragrance and taste.

garlic

Garlic is spicy and fragrant. Contains volatile oil and second-rate compounds.

Garlic is mainly used for flavoring, enhancing fragrance, inhibiting fishy smell and removing peculiar smell.

Glutinous rice wine

Fermented wine is made of glutinous rice. The rice grains are soft but not rotten, and the wine juice is mellow. Sweet and delicious, thick but not miscellaneous, thick but not sticky.

Adding fermented grains to the prepared hot pot soup can enhance the freshness, inhibit the fishy smell and make the soup sweet again.

salt

The scientific name of salt is sodium chloride, which is a small crystalline particle with salty taste. It 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.

crystal sugar

Rock sugar is a replica of sucrose, which is sweet in taste and flat in nature. It is used for crystallization, benefiting qi, moistening dryness and clearing heat.

When boiling hot pot soup brine, add rock sugar grams to make the soup mellow and sweet, which can relieve the spicy stimulation.

Cooking wine

Cooking wine takes glutinous rice as the main raw material, which has a soft taste and a special aroma.

The main functions of cooking wine in hot pot soup are to enhance fragrance, color, fishy smell and odor.

monosodium glutamate

MSG is extracted from protein-containing substances such as soybean, wheat and kelp, and it tastes delicious.

In the hot pot, add umami to improve the taste.

chicken essence

Chicken essence is a powerful fresh-keeping product that has been widely used in recent years. It is refined from eggs and sodium bran. The umami 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 belongs to temperate zone with pungent taste and rich aroma, which has the effects of warming the middle warmer, dispelling cold, invigorating the stomach and regulating qi.

Used to remove fishy smell, inhibit odor, enhance fragrance and taste of broth hotpot.

Function and dosage of chafing dish bottom material.

1 fermented grains is a fluffy, dark brown root spice, which is often used in spicy hot pot soup or braised vegetables. Chengdu people call it vanilla, and Chongqing people call it fragrant grain. Actually, it should be called fermented grains, also called fermented grains. 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? Clove, also known as clove and clove, is the bud of clove. It is often used as a dry product in cooking. It has a strong fragrance and tingling. It tastes pungent and warm, and has the functions of warming the stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within1~ 2g, and never use too much.

3? Illicium verum should be called Illicium verum, also known as anise, Illicium verum and Pearl in August. It 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 flowers 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.

5? Tsaoko is a kind of ginger plant, and its fruit tastes 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 a 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, also known as Jiang Sha and Shanla, 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 spice 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 the market or drugstore. 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 is 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 bark 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.

Cumin alias 13 belongs to Umbelliferae and is the seed of Cumin. Mainly produced in China's border areas, oval in shape. Both ends are about 5 mm long and 3 mm wide. They are light green and gray and look like cumin. Please pay attention to preservation and try to seal it when using, so as not to lose the flavor and achieve the effect.

14 fragrant leaves, that is, the leaves of osmanthus trees, are gray-green, have no mildew, and have a strong aroma, which can enhance fragrance, remove odor and stimulate appetite.

Hot pot bottom material formula and frying method thereof

First, the small pot frying formula

Composition:

Butter 3 kg salad oil 2 kg Pixian watercress 1 kg liquor 50 g fermented grains 20 g Ziba sea pepper 1.5 kg ginger 1 two garlic 1.5 two peppers 1.5 two douchi1.

Flavor formula:

White buckle 5g Amomum tsaoko 5g Kaempferia Kaempferia 3-5g Clove 3g-5g Amomum villosum 5g Fructus Foeniculi 5g Cinnamomum cassia 5g Glycyrrhiza 5g Branches 5g Cutting grass 5g Laokou 5g Gan Song 5g Pericarpium Citri Tangerinae 5g Pork 5-8g Illicium verum 5g Fragrant Leaves 5g Fennel 8g Vanilla 5g.

Before frying, cut the spices into 2-inch knots and soak them in warm water for about 20 minutes until the peppers bubble.

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 pouring the oil to prevent the watercress from coking. Then put the watercress on the fire and cook it on medium heat for about 10 minutes. When watercress is quick-drying and moist, stir-fry over high fire, and cook over low fire when oil boils. Add the soaked spices until the moisture of each raw material is basically dry, and continue to stir-fry until the raw materials are soaked for 9 minutes, and stir-fry for 5- 10 minutes.

Diaotang

As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick", so we must pay attention to the collocation of raw materials to ensure the delicious soup.

It is characterized by milky white, positive taste and thick consistency.

An old hen, an old duck, a pig bone 1.5 kg crucian carp 4 kg.

(Carassius auratus soup must be wrapped in gauze)

Hanging soup technology

1 Soak the raw materials in cold water 1 hour, so that the nutritional components in the raw materials are in doubt and the soup is delicious. 3 Add ginger and onion cooking wine and pepper granules when hanging soup. 4 Fill it with water at one time. If the water is boiling, just add boiling water and rush into the soup pot. It is forbidden to add cold water to the soup pot. 5 often make bubbles.

across the way

It is generally recommended to use a 4:6 pot, that is, 4 minutes of clear soup and 6 minutes of oil.

Ingredients: ginger 50g garlic 50g salt 15g monosodium glutamate 50g chicken essence 50g pepper 5g rice wine 75g sugar 15g mash 10g dry pepper 40g pepper 25g old oil 5kg fresh soup 3kg.

Remember: adjust the taste first, then put the color masterbatch. Zanthoxylum bungeanum and dried capsicum are put with old oil and color masterbatch before they are put.

Broth pot bottom

Formula: chicken essence 30g monosodium glutamate 20g salt 10g pepper 10g jujube 10g medlar 5g garlic 10g ginger slices (peeled) 5g chicken oil 50g tomato 4g delicacies 20g broth 4kg lard 10g.

Mountain delicacies (Haemophilus ovis, Bovine Bacillus, Pleurotus ostreatus, etc. )

Chop 20 grams of Angelica sinensis and 20 grams of Codonopsis pilosula into granules and put them in the bottom of the white soup pot.

Old oil recovery

After the guests have finished eating, it is forbidden to put any garbage such as saucers and cigarette butts at the bottom of the pot to ensure the hygiene of the soup. It is forbidden to eat anything containing pigments and flavors. Make sure 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 your face and put it on the stove to boil.

Washing oil

When the oil turns black due to long-term use or improper treatment, add water with the ratio of 1:2, and boil for about 10 minute for precipitation 1 hour, then gently take out the oil on your face and boil it. If the color is still black, continue to wash it once or twice.

Solutions for mixed soup:

1 Reason: 1 Oil contains too much water; 2 improper ratio of soup to oil; 3 improper consumption by guests causes mixed soup.

Solution: Knock out most of the oil in the pot and replace it with old and new oil in the kitchen.

Hot pot seasoning and soup requirements:

1 Not spicy enough: stir-fry Chili in old oil. 2 Too spicy: Add sugar and mash, and stir with old oil. 3 Not spicy enough: Add fried Zanba pepper and old oil. Pay attention to stir-frying pepper (salad oil 10 kg, pepper 5 kg, fennel soaked in proper amount,

Too spicy: take some old oil out of the pot, add some clear soup and then add appropriate amount of mash and sugar.

5 salt is not enough. Dissolve the salt in the broth and add it to the bottom pot.

Too salty: add a slice of lotus root and a slice of potato, or add a proper amount of clear soup to solve it. Lotus root and potato have the function of reducing salt. )

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.