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Chongqing New Hotpot Bottom Material (1)

The so-called Chongqing new hotpot is relative to Chongqing old hotpot.

Chongqing hot pot rose in the mid-1990s and reached its peak around 2000. The typical halls of Linjiangmen Old Hotpot and Qiaotou Hotpot are: brick stove, briquette stove (later changed to kerosene stove and liquefied gas stove), large magnetic bowl, long wooden stool, dishes (hairy belly, duck intestines, etc.). ) It is sold by weight, not by weight. There is no air conditioning in the hall, and only a few electric fans are installed at most. More primitive, the shopkeeper gave them to every diners. Shops with good business do not sell small tables. If two or three people come to dinner, the boss will tell you in advance, "you have to arrange them!" " "If there are two or three other people eating, everyone must eat a pot at the same table, whether you know them or not." Gourmet dog "(greedy people who don't pay attention to it) said in unison," get it, get it. " ..."

The bottom materials of the old hot pot are mainly butter, vegetable oil, pepper, pepper, ginger, garlic, watercress and so on. And there is no spice. The chef knows the cooking time to determine whether the bottom material is fried or not. The recipe of Chongqing hot pot disclosed on the website is very detailed, so I won't go into details. After the bottom material is fried, start the pot. First, put pepper, pepper, chicken essence, monosodium glutamate, ginger seeds, garlic cloves, fermented grains, cooking wine, rock sugar and refined salt into the pot, then scoop oil and water (white soup) into the pot according to the ratio of 6: 4, and then serve them on the table for guests to enjoy.

This kind of old hot pot is simple in materials and finely fried, which embodies the "original flavor" of the raw materials and pursues the "true taste", massiness and long aftertaste of the hot pot. But its fatal disadvantage is that it is too greasy and lacks fragrance, and its flavor and freshness are realized by recycled old oil. Recently, the problem of old oil in Chongqing hot pot has been criticized by diners outside Chongqing, and it has also become the "soft rib" of other schools of hot pot.

With the progress of social civilization and the change of people's consumption concept, especially the emphasis on their own health, the requirements for food are getting higher and higher.

The reform of Chongqing hot pot is imperative.

New Chongqing hot pot thus entered the market.

First, discard the old oil: popularize and popularize the disposable pot bottom.

Secondly, the research on spices (spices for short) has been carried out, which can be used as the bottom material of hot pot and mixed with pot to achieve the purpose of enhancing fragrance, flavor and seasoning.

Spices are made from seeds, fruits, flower buds, skins, leaves, stems and root blocks. Of plants or substances obtained from plants. They have a pungent smell, which not only endows hot pot with flavor, but also increases appetite and helps digestion and absorption. Spices have the functions of color, fragrance and odor suppression. Many spices also have antibacterial, antiseptic, antioxidant and special physiological and pharmacological effects. However, the most direct and fundamental purpose of using spices in hot pot is to use their fragrance.

Most spices, such as clove, fennel, star anise, agastache, cinnamon, etc. , not only has the meaning of fragrance, but also has the function of traditional Chinese medicine. According to the national conditions of "homology of medicine and food" and "homology of medicine and food" in China's history, the Ministry of Health issued the Notice on Further Regulating the Management of Food Raw Materials for Health Products on March 5, 2002, which made specific provisions on the homology of medicine and food, the items that can be used for health products and the prohibited items of health food, and listed 87 items that are both food and medicine, of which a considerable part are condiments that can be used for making hot pot.

Spices are both food and medicine. As the folk saying goes, "it's a drug of three poisons." Therefore, when using spices in hot pot, we must pay attention to their compatibility and processing. If used well, they will produce the ideal effect of addition or multiplication, while if used badly, they will conflict and subtract from each other. If prohibited items are used, it may also cause discomfort to some people, and in serious cases, it may cause accidental eating.

Why do you use spices when frying hot pot in new Chongqing?

First of all, we must suppress odor and enhance fragrance. When frying hot pot bottom materials, especially Chongqing hot pot, "butter" is absolutely indispensable. When butter is cooked and mixed with other raw materials, it will produce a strong fragrance. However, butter itself has a fishy smell, and ginger, garlic and other materials can't completely suppress the fishy smell. Some materials in the spices we developed for the base material have strong deodorizing and decontamination effects. Pressing off the fishy smell of butter and mixing it with the cooked smell of butter will produce a wonderful compound aroma, which will play a role in inhibiting odor, eliminating evil spirits, enhancing fragrance and enhancing fragrance.

Secondly, it is the need of antisepsis, sterilization and fragrance retention. In the process of storage and standby, the residual moisture on the surface and inside of chafing dish bottom comes into contact with air, which will lead to the phenomena of oxidation, loss of fragrance, rancidity and mildew of chafing dish bottom gradually, especially in summer, which will seriously affect the quality of chafing dish bottom and even make it unusable. The chafing dish seasoning we developed has a strong bactericidal and antiseptic effect, which provides a guarantee for maintaining the quality and fragrance of chafing dish seasoning and prolonging the shelf life.

Third, the need for a healthy diet. Some diners have allergic reactions to spicy food; Some acute diners eat undercooked dishes; There are also some diners who are in poor health, such as spleen and stomach weakness, kidney yang decline, intestinal cold and diarrhea, colds and so on. According to the principle of homology of medicine and food, we carefully prepare the spice formula and use it in the bottom material of hot pot to achieve the functions of dispelling cold, warming middle warmer, eliminating dampness and stopping diarrhea.

Ok, the hot pot bottom material making and spice application mentioned above. Chinese food pays attention to "all kinds of dishes", while hot pot pays attention to "all kinds of dishes blindly" As long as the bottom material is fried well, all kinds of meat, vegetables and bean products can be used. Just like "Ugliness at the End of Life" in Beijing Opera, jump into the pot one by one, and the play will soon be sung well.

Wait a minute, the food is in the pot, but the soup is slowly boiling, and the fragrance is slowly coming out, but the guests can't wait, so they have opinions.

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Homemade hot pot:

Raw materials/seasonings]

1 Chinese cabbage

Two handfuls of winter flour

Hot pot material (optional) 600g

3 fresh mushrooms

2 onions

Onion 1/2

3 ~ 4 cups of original soup

3 ~ 4 cups of water

1/2 tbsp sesame oil

Salt 1/3 tbsp.

Chai Yu monosodium glutamate 1/2 tablespoons

2 teaspoons of white pepper

[Production process]

(1) Wash all materials, slice Chinese cabbage and onion, and cut onion into sections for later use.

(2) Soak the winter flour in water until it becomes soft.

(3) Add the onion slices into a hot oil pan and fry until fragrant.

(4) Boil the broth and water.

(5) Add the Chinese cabbage and seasoning in turn, and cook for about 10 minute on medium fire until the Chinese cabbage is cooked and soft.

(6) Finally, add hot pot, mushrooms, winter flour and chopped green onion until cooked and tasty.

Broth can be added appropriately according to the boiling situation of the material.

Spicy hot pot

[Raw material/seasoning]

Cao Xia1/2kg

Chicken blood 2 tablets

Maruko (optional) 1 kg

By pumping 1.

1 squid

Green flower coconut 1

Frozen tofu 2 pieces

2 boxes of hot pot chips (optional)

Onion (shredded) 1/2

1 Chinese cabbage

Golden velvet 1/2kg

2 shallots

Seasoning: Chili powder 1 teaspoon.

2 tablespoons Chili sauce

1 tablespoon sugar

A little salt

6 cups of soup

Sesame oil 1/2 tbsp

Spicy oil 1 teaspoon

Xiaolubao 1 bag

Dip: 2 tablespoons of green garlic tail (cut into about 0. 5cm）。

3 ~ 4 tablespoons white vinegar

A little sesame oil

[Production process]

(1) Heat the broth and add the seasoning. If the soup tastes salty enough, there is no need to add salt.

(2) After the soup base is heated and boiled, put the Chinese cabbage and put the ingredients on the pot surface in sequence. After it is cooked, you can eat it.

Sausages and pig blood cakes can also be added to the hot pot.

Hot pot ingredients are nothing more than meat, meatballs, seafood and vegetables. You can buy your favorite ingredients for playback, but remember not to put too much at a time. If you eat too much, you can put them in the refrigerator first, and then replenish them if it is not enough, so as to keep the food fresh and safe.

Due to the high temperature around the hot pot, the food container deteriorates, and the food unloaded from the table should be cooked in a short time.