Skewers dipped into spicy flavor soup, guests eat while soaking, more and more taste. If the taste is heavy, you can also put the skewers into the dish dipping. Generally speaking, there are two kinds of material dish ***:

1, oil dish production process:? Small bowl into the garlic, cilantro 10 grams each, 8 grams of black beans, fresh red millet spicy 6 grams, 5 grams of chicken essence, 4 grams of salt, on the table after the opening of the sesame oil packet poured into the bowl, stirred into.

2, the original soup plate production process:? 20 grams of celery grain, 10 grams of chopped fresh red millet chili into a bowl, pour 40 grams of spicy flavor soup, 15 grams of red oil can be.

Expanded Information:

There are many types of skewers, from seafood in the sea, fish, shrimp, crab shellfish, to poultry, pork, beef, lamb, duck, goose, etc., as well as healthy vegetables and many other kinds of vegetables, common dishes are beef, chicken, yellow labrador, crucian carp, squid, quail eggs, maw, yellow throat, meatballs, ham sausage, gizzard liver, duck intestines, chicken hearts, crab fillets, dried tofu, tofu skin, bean curd, potatoes, taro, bamboo shoots, cabbage, lotus root slices, fungus, shiitake mushrooms, pea tips, etc., and all the things are still threaded on bamboo skewers.

Bashu people like to eat chili peppers, and skewers are also the spicier the better, not only to be spicy, but also spicy, so the bottom of the pot of spices is very important. The bottom of the pot is the source of flavor, like ordinary we can see, there are chili peppers, peppercorns, cinnamon, bean paste, onions, ginger and garlic, anise, sesame leaves, Codonopsis, Angelica dahurica, etc., and some of them are still traditional Chinese medicines in the bottom of the pot, you can eat the nourishing.

Commonly used spices:

1, Gan Woad in 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 Xiang Woad, in fact, should be called Gan Woad, also known as Gan Woad incense.

2, cloves, also known as male cloves, son of cloves, for the flower buds of cloves, cooking is commonly used in the dried product, strong flavor, taste of the tongue, numb tongue feeling, the nature of the pungent and warm, warm stomach, hiccups, wind, analgesic effect.

3, anise should be called aniseed, also known as fennel, dashi, August beads, which is more familiar with a flavor of spices.

4, cumin, also known as fennel, fennel, incense cabbage, Huaixiang, wild fennel. Most areas of the country are cultivated, and familiar, its fresh stems and leaves in cooking commonly used in the production of fennel beans, fennel stuffed dumplings and so on.

5, grass fruit a ginger plant grass fruit fruit, taste strange, not good. Its medicinal properties of warm, pungent flavor, dry dampness and spleen, expectorant and warming the middle, by cold and anti-malarial effect.

6, sand nuts, also known as spring sand nuts, Yangchun sand nuts, the mature fruit of the plant Yangchun sand, taste astringent, smell flavor, warm, pungent medicinal properties. Sannae is also called sand ginger and mountain spice in some places, and is a rhizome. Lingzhao is a spice widely used in hot pot in recent years.

7. Pai Cao, like Ling Cao, is also a flavor widely used in spicy hot pot in recent years.

8, cardamom, also known as round cardamom, the market or drugstore has written for the hundred 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.

9, cinnamon, also known as cinnamon. Pungent, sweet and hot, it has the effect of replenishing yuanyang, warming the spleen and stomach, removing the accumulation of cold, blood circulation. The main treatment of kidney yang deficiency and decline, cold pain in the heart and abdomen, prolonged diarrhea. It is oily and has a strong flavor.

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