Spices: Sichuan pepper, Sichuan pepper, anise, cinnamon, cold ginger, sesame leaves, grass nuts, meat buckle, sugar, dark soy sauce
Bean paste, ginger, green onion
Main ingredient: tender chicken thighs, pigeons (two, depending on the amount of soup), pork bones, chicken bones, sheep bones, buffalo meat, buffalo tripe
Oil: lard, tallow, rapeseed oil
Make: Put a moderate amount of oil temperature 60 degrees, put white sugar fried into a lake shape. /p>
Production: put canola oil, oil temperature of six percent, put sugar fried into the lake, to be the oil temperature rises until ninety percent, under the tender chicken thighs, to be the color into a bright red slightly heavy, add broth, a little bit of cooking, put the butter, lard, chicken bones, sheep bones, buffalo meat, put Sichuan pepper, star anise, cinnamon, cool ginger, meat buttons, sesame seeds, grass berries, a little light soy sauce, slow and light stewing. Another pot, put vegetable oil, fried bean paste out of flavor, put ginger; to meat rotten, soup color, after three times in addition to the smell, soup into
Accessories: mushrooms, cilantro, bamboo shoots, etc. (in Changsha, there are many kinds of ingredients, a variety of meat and vegetables are available)
Accessories: garlic or sesame oil and juice stir-fried hot.
Sichuan spicy hot recipe 2
Raw materials:
Tofu fish balls broccoli cauliflower cauliflower crab meat shrimp fungus salad greens peppers scallion sauce
Practice:
1 will be the above dishes washed skewered into skewers
2 do the pot heated, pour a little oil, when the oil is hot, put peppercorns (fried peppercorns oil), add white water (or broth), then put the onion and ginger.
3 When the water boils, add chili noodles (I added a packet of hot and sour noodle seasoning;)
4 You can shabu shabu.
How to make spicy hot pot
Ingredients: (according to their own preferences, the type and amount of raw materials can be increased or decreased)
Meat:
Rabbit loin 50 grams of maw 50 grams
Eel 50 grams of pig's throat 50 grams
Monetary pork 50 grams of duck intestines 30 grams
Vegetarian:
Lotus roots 80 grams of lettuce 80 grams of lotus root 80g Lettuce 80g
Winter melon 50g Mushroom 50g
Dried tofu 50g Cabbage 80g
Cauliflower 50g Beetroot 80g
Seasoning:
Butter 250g Vegetable oil 100g
Pixian soybean paste 150g Edamame Yongchuan 50g
Icing sugar 10g Pepper 5g
Pepper 2g
Pepper 2 grams of dried chili 30 grams
Mash juice 20 grams of wine 20 grams
Ginger 10 grams of salt 100 grams
Cao Guo 10 grams of cinnamon 10 grams
Pai Cao 10 grams of white mushrooms 10 grams
Chili 250 grams of fresh broth 1500 grams
Sichuan hot and spicy hot pot recipe production process:
Sichuan hot and spicy hot pot recipe:
< p>1, make brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the Pixian Douban (first Duo fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh soup. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dried chili peppers, fruits and other condiments. Boil and remove the foam to form the brine.2, make the main ingredients. Wash, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pig ring throat cut into 4 cm square. Cut the luncheon meat into thin slices about 4 cm square; cut the veggies into thin slices about 3 cm. With a cleaned bamboo skewer, thread the dishes into a skewer of about 30 or 40 grams.
3, hot. Brine pot placed on the fire, keep it small boil, all kinds of vegetables with a good string of bamboo sticks hot, according to the different dishes of the fire hot hot ripe.
4, dipping. Hot ripe dishes on the plate containing chili pepper and fried salt, according to their own tastes need to dip chili pepper and salt and then eat. Either dipped or not dipped, more or less at your own discretion.
Easy problems and solutions:
Hot finished product is not cooked. The main ingredients used in spicy hot should be relatively easy to mature. Can not be used like chicken wings, chicken claws, duck palms, beef and other raw materials that are not easy to hot cooked. Eel, scallop dishes, scalding time should also be longer, scalding such raw materials do not swing too much, too fast, master the fire, there will be no problem of undercooking.
Homemade "spicy hot" production method:
Buy a packet of ShengHuaYuan brand spicy hot base flavor,
1, first in the pot add 100-150g cooking oil, burn hot, the base of a into the pot and stir fry to the flavor overflow, add soup or water 5-6 times boiling 5 - 10 minutes can be hot (). Boil for 5-6 times with broth or water for 5-10 minutes, then serve with meat or vegetarian dishes.
2. To make the dish, add sesame oil (or oil from the boiling broth), garlic paste, a little monosodium glutamate (MSG), salt, and chopped cilantro (or chopped celery) in a bowl and mix well.
In addition, this base can also be used as a seasoning for roasted vegetables. It can be used to cook beef, mutton (Note: 1 portion of the base can be burned about 2000g of meat), soybean products, blood and various types of vegetable food.
1. First, add 100-150g of cooking oil into the pot, heat it up and put one portion of the base into the pot and stir-fry it until the aroma overflows, then add 5-6 times of broth or water and boil it for 5-10 minutes, then you can scald (shabu-shabu) all kinds of meat and vegetable dishes.
2. To make the dish, add sesame oil (or oil from the boiling broth), garlic paste, a little monosodium glutamate (MSG), salt, and chopped cilantro (or chopped celery) in a bowl and mix well.
In addition, this base can also be used as a seasoning for roasted vegetables. It can be used to cook beef, mutton (Note: 1 portion of the base can be burned about 2000g of meat), soybean products, blood and various types of vegetable food.
1. First, add 100-150g of cooking oil into the pot, heat it up and put one portion of the base into the pot and stir-fry it until the aroma overflows, then add 5-6 times of broth or water and boil it for 5-10 minutes, then you can scald (shabu-shabu) all kinds of meat and vegetable dishes.
2. To make the dish, add sesame oil (or oil from the boiling broth), garlic paste, a little monosodium glutamate (MSG), salt, and chopped cilantro (or chopped celery) in a bowl and mix well.
In addition, this base can also be used as a seasoning for roasted vegetables. It can be used to cook beef, mutton (Note: 1 portion of the base can be burned about 2000g of meat), soybean products, blood and various types of vegetable food.
1. First, add 100-150g of cooking oil into the pot, heat it up and put one portion of the base into the pot and stir-fry it until the aroma overflows, then add 5-6 times of broth or water and boil it for 5-10 minutes, then you can scald (shabu-shabu) all kinds of meat and vegetable dishes.
2. To make the dish, add sesame oil (or oil from the boiling broth), garlic paste, a little monosodium glutamate (MSG), salt, and chopped cilantro (or chopped celery) in a bowl and mix well.
In addition, this base can also be used as a seasoning for roasted vegetables. It can be used to cook beef, mutton (Note: 1 portion of the base can be burned about 2000g of meat), soybean products, blood and various types of vegetable food.