Formula 1:
Clear soup1500g, butter 250g. Douban150g, Douchi100g, rock sugar15g, Chili Festival 50g, Jiang Mo 50g, Zanthoxylum bungeanum10g, refined salt15g, cooking wine 30g, and fermented grains juice/kloc.
Formula 2:
Beef soup1500g, butter 200g, watercress125g, lobster sauce 45g, crystal sugar 25g, dried pepper 25g, Jiang Mo 50g, refined salt10g, cooking wine 25g, and fermented grains juice150g.
Formula 3:
2000g of chicken soup, 250g of butter, 200g of bean paste, 50g of lobster sauce, 50g of rock sugar, 200g of ginger100g, 200g of garlic, 25g of dried red pepper, 25g of pepper, 20g of refined salt10g, cooking wine100g, and 25g of pepper.
Although the seasonings used in the above three formulas are different, they are basically authentic Chongqing hot pot red soup.
The specific modulation method of red soup is:
First, put the wok on high fire, add oil (butter or vegetable oil, etc.) and heat it, then add douban and ginger slices (broken by ginger) and stir-fry lobster sauce to make it fragrant and red, then add soup, boil it, and then cook it with cooking wine, fermented grains juice, pepper, pepper, salt, rock sugar, etc. until the soup is thick and fragrant.
We should also pay attention to the following two points when preparing red soup: First, the floating foam on the surface of the soup is mixed with oil and must be skimmed. The method is: gently dip it with the back of the spoon, let the floating foam stick to the back of the spoon, and then remove it to avoid skimming off the oil. The second is to have a taste on the way. If the salty taste is not enough, add salt appropriately; If the spicy taste is not strong, add some watercress, pepper and pepper; If you find it too spicy or salty, you can add rock sugar or light soup. After supplementary seasoning, the taste of hot pot is more in line with the requirements of eaters, and the flavor of authentic Chongqing hot pot is more prominent.
The formula introduced above is suitable for hot pot restaurants and hot pot restaurants. The general family can adopt the following simple formula:
Pork soup1500g, butter 250g, watercress125g, sugar 30g, ginger 50g, pepper10g, refined salt15g and yellow rice wine 50g.
This recipe is practical and simple, with a slightly weak flavor, but the basic flavor is still strong.
(2) White soup, that is, clear soup brine, is also widely used, such as Yuanyang hot pot, clear soup hot pot, nourishing hot pot, etc., and it is also the basic soup of Chongqing hot pot. Its characteristics are: rich flavor, clear soup, suitable refreshing, not dry or greasy, but the production process is more complicated. The formula and modulation method are introduced as follows:
Boiling method of "broth hotpot" broth
Boiling clear soup of hot pot is divided into two steps: hanging soup and sweeping soup.
(1) Diaotang
Raw materials (for example, eating 2500g of meat and 2500g of vegetarian food):
Chicken1000g, pork bone1000g, pork ribs1000g, 50g of ginger and 50g of cooking wine.
1, rinse the raw materials of the soup with clear water, then put them into boiling water to "drain", and then wash them with clear water.
2, raw materials into the pot, mixed with 5000 grams of water, first with a big fire to boil, after removing the floating foam, use a small fire to hang out the umami flavor.
(2) Sweep soup
Raw materials:
Chicken breast150g, salt10g, pepper 4g, clean pork 20g and monosodium glutamate 4g.
Production: 1, scoop out 500 grams of fresh soup in advance and cool it. Then beat the chicken breast and the pig lean meat into velvet, and dissolve the velvet with 250 grams of fresh soup respectively.
2. Bring the fresh soup to a boil on a fire, add salt and pepper. First, pour the minced pork into the soup and stir it with a ladle. When the minced pork floats on the noodle soup, move the pot to a low fire and keep it slightly boiling. After five minutes, take out the minced pork with a leaky ladle, boil the soup again, add the minced chicken into the soup and stir it with a ladle. After the minced pork floats on the noodle soup, move the pot to a low fire and keep it. When serving, remove the chicken down and put monosodium glutamate.
[img]/uploadfile/2004118183193545.jpg [/img] I forgot to tell you that it is very important to soak dried peppers and prickly peppers in hot water for two hours first, so that they taste good.
As I said, everyone can make authentic Sichuan hot pot.
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Hot pot soup base and seasoning
Stepping into the early winter, I believe that many people can't wait to taste the fire pot. In addition to tasting new things at the fire pot shop, it is more comfortable to enjoy them at home. A simple nest of clear water can also enjoy the fun of the fire pot slowly. The soup base of a home-made fire nest is not as diverse as that of a fire nest shop, but the soup base and seasoning can also be determined according to the selected materials. If the soup base is light, you can need seasoning to improve the taste. However, the most important thing is to adjust the school according to your own taste. Here are some recipes for soup base and seasoning for reference.
Chicken soup: Generally, it is cooked with chicken, mostly with an old hen weighing two and a half pounds. After cutting pieces into pieces, add three liters of water, boil them on high fire, remove the floating on the top layer, and simmer for about four to five hours to make a soup bottom of about two and a half liters. If you talk about it, you can add about six taels of Jinhua ham and a catty of lean pork at the same time, and you should taste it in the middle, so that you can add all kinds of flavoring materials in time to suit your own interests.
Thick soup: The soup cooked mainly with meat is made of pork bones and trotters, about one and a half kilos. After boiling, add three liters of water, add seasoning and cook for three to four hours, leaving about two liters of soup bottom. If you want to thicken it, you can also add chicken and pork belly when cooking the soup.
Beef soup: cut a catty of beef into pieces, add two chicken eggs and mix them, add one and a half liters of water and seasoning into the pot, and boil the soup with medium-low fire. At this time, the egg whites will coagulate on the soup surface. When the fire is reduced to three or four hours, the egg whites will absorb blood, and only the upper layer will be removed, which will become a clear and delicious beef soup.
Limulus soup: the soup base used in the vegetarian fire pot, which is a mixture of yellow bean bud soup and bamboo shoot soup. Wok with oil, first stir-fry soybean sprouts 12, then add about one liter of water, and cook on high fire for 15 minutes to obtain bean sprout soup; Bamboo shoot soup is cooked for three hours with a catty of bamboo shoots and water, one liter and a half, and then the equal amount of soup is mixed.
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Seasonings for home-cooked woks: 113 tablespoon of sweet noodle sauce, sesame sauce and south milk juice, 1 tablespoon of bean paste, 2/3 tablespoons of oyster oil and soy sauce, 1 tablespoon of sugar and vinegar, 1 teaspoon of salt12 teaspoon of minced ginger and minced garlic. 2 tablespoons of minced garlic (scallion in Beijing), with little salt. The preparation method is as follows: first, heat 3 tablespoons of oil, saute ginger, scallion and minced garlic, add bean paste and stir-fry until the oil turns red, add sweet flour paste, then add the remaining ingredients and a large glass of water, boil and divide them into small bowls, and sprinkle with minced garlic, which can be used as a seasoning.
Seafood pot seasoning: the ingredients are three tablespoons of ground soy sauce, one tablespoon of sesame sauce and sugar, one piece of south milk, one teaspoon of minced garlic and onion, one teaspoon of cinnamon powder 1/2 teaspoon, one and a half teaspoons of sesame oil and three teaspoons of soup. The preparation method is as follows: firstly, stir the sesame sauce with one teaspoon of cooked oil, grind it in south milk, and mix all the ingredients. Seasonings of pepper oil and sesame sauce: 2 teaspoons of pepper oil (or fried with oil), 1.5 tablespoons of sesame sauce, 2 teaspoons of marinated shrimp oil, 2 teaspoons of soy sauce, 1 teaspoon of spicy oil, less salt, 2 teaspoons of minced garlic and 2 teaspoons of minced coriander. Just melt the sesame sauce and mix well with all the ingredients.
Sauté ed ingredients: five tablespoons of Malaysian sauce, one and a half tablespoons of raw flower sauce, two pieces of south milk, two teaspoons of tomato sauce, one tablespoon of chopped shrimp rice, one and a half tablespoons of coconut milk and light milk, one and a half tablespoons of sugar 1/3, and one tablespoon of raw soy sauce. One teaspoon of spiced powder, less hot pepper powder, and one tablespoon of minced onion and minced garlic. The preparation method is to heat three tablespoons of oil first, stir-fry fragrant onion, garlic and hot pepper powder, add diluted flower sauce, ground south milk, other ingredients and half a cup of water, and stir well.
Spicy beef and mutton pot seasoning: three soup spoons of spicy bean petal sauce, two soup spoons of sesame sauce, one soup spoon of sugar and vinegar, two tea spoons of spicy oil, one teaspoon of soy sauce, one teaspoon of chopped pepper 1/2 teaspoons, less broken pepper and less salt. Two tablespoons of ginger, onion and garlic, respectively. The preparation method is to heat three tablespoons of oil, saute ginger, onion and garlic until the oil color turns red, stir-fry the other ingredients, and then stir-fry the sesame sauce and mix well.
Rinse mutton for flavor adjustment: three soup spoons of pickled leek flower, minced coriander and scallion flower, three soup spoons of yellow wine, chili oil and vinegar, five soup spoons of sesame sauce, one piece of fermented milk, three soup spoons of soy sauce and marinated shrimp oil, and two soup spoons of sesame oil. First, melt the sesame sauce with sesame oil. Then grind the bean curd and mix it with the ingredients, which can be used in small bowls, or the ingredients can be served separately, and the users can choose and match them by themselves.
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Red soup (the most typical Chongqing hot pot soup) method:
Ingredients: Pixian douban, douchi, fermented glutinous rice juice, pepper, ginger, garlic, dried pepper, refined salt, monosodium glutamate, cooking wine, sesame oil, pepper, rock sugar and five spices.
First, put pepper and pepper in a bowl of boiling water, and cut the pepper!
Add oil to the pan (more than usual), stir-fry bean paste and lobster sauce, stir-fry red oil, add garlic (pat loose) and ginger (cut into pieces), and stir-fry until fragrant.
Add broth (cooked with chicken bones and pig bones), and after boiling, add rock sugar, mash juice, refined salt, monosodium glutamate and cooking wine.
Douban makes the original soup marinade red and bright, producing alcohol, spicy and salty taste; Douchi increases the salty and fresh flavor of the original soup; The fermented glutinous rice juice can suppress the fishy smell, remove the peculiar smell and make the original soup sweet again; Zanthoxylum bungeanum is seasoned to enhance fragrance, and the fishy smell is suppressed to remove meat and smell; Ginger is seasoned and fresh, and the smell is removed; Garlic is seasoned to enhance fragrance, fishy smell is suppressed to remove odor, and sterilization is carried out; Dried Chili peppers increase the spicy taste and flavor of the original soup; Refined salt can determine taste, enhance freshness, enhance fragrance and suppress odor; Monosodium glutamate enhances freshness and flavor; Cooking wine increases the aftertaste of the original soup and makes the taste mellow and strong; Sesame oil flavours, enhances fragrance and reduces fire; Pepper adds freshness and suppresses odor; Dry rock sugar to increase sweetness; Five spices to remove fishy smell, smell and color.
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200g of vegetable oil (about consumption135g), 20g of lard 100g, 30g of bean paste, 30g of pickled ginger slices, 40g of pickled pepper festival, 50g of garlic cloves10 cloves, 50g of ginger, 0g of pepper15g, and 25g of sugar. Add 500 grams of chicken or duck soup.
Put the wok on fire, heat the vegetable oil, add ginger slices, pickled peppers, bean paste powder and ginger (beaten) and fry for a few times, skim off the remaining oil, add lard, garlic cloves and pepper and fry for a few more times, pour chicken or duck soup, cook for 10 minute, add sugar, salt, monosodium glutamate and pepper noodles, and boil.
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Step 1: Boil soup
Two kilograms of pig bones, washed and smashed; An old duck, washed and eviscerated. Put it in a pot and add cold water to it
Flooding (add enough cold water to everything, and don't add cold water halfway).
(1) Use as red soup: add appropriate amount of onion, ginger (beaten pine), garlic and simmer for 2-3 hours.
Oil, taste, soup clear, drain the residue. Put Sichuan hot pot (Chongqing hot pot) into the hot pot, add
Add the boiled soup, add salt and chicken essence, and boil to melt the bottom material to rinse vegetables.
(2) For clear soup: add appropriate amount of onion, ginger, garlic and stew with fire until the soup is milky white, mellow and delicious, and drain.
Remove the residue, and add the salt chicken essence to make a white soup.
2. Prepare food:
Wash the vegetables and remove the roots and skins; Meat should be cut into large pieces and thin slices; Thick slices of lunch meat, ham sausage, etc.;
Slice potatoes into thick slices and plate them separately.
III. Dishes for flavor preparation
Generally, sesame oil, garlic paste, Kawasaki, soy sauce, vinegar, etc. are prepared according to their respective tastes.
4. When the soup is boiled, people can sit around and eat it. Generally, meat should be eaten first.