1, the main preparation of ingredients: Note: ① a hand full of hand: that is, with the right hand to grab the amount of full a little; ② a hand half a hand: that is, the right hand to grab half a little more than a little bit more than the amount of ① less than a small half of the amount of ①; ③ to the number of counting: directly according to the number of can be. ① white kou (dosage: a handful of half a hand) ② sand (dosage: a handful of half a hand) ③ cloves (dosage: a handful of half a hand) ④ cumin (dosage: a handful of half a hand) ⑤ cinnamon (dosage: folded into a small section of a handful of half a hand) ⑥ fennel (dosage: a handful of full of a little more) ⑦ cumin (dosage: a handful of full of a hand) ⑧ leaves (dosage: a handful of full of a hand) ⑨ Grasshopper (dosage: 6-7) ⑩ cool ginger (dosage: 6-7) (11) pepper (dosage: a handful of full handle and then a little more) in the hot and spicy in this material is the key to hemp, can eat hemp is based on the dosage of the increase, and vice versa will be reduced (12) chili pepper (dosage: a hand full of handful) want to be spicy on the addition of a little bit more, don't want to be too spicy on the addition of a little bit less in the hot and spicy in this material is the key to hot and spicy, can eat spicy in the amount of the basis of the increase, and vice versa will be reduced (the above) (The above recipe is twelve kinds of big material, the complete recipe has sixteen kinds) Note: ① because I am used to each ingredient each time before, once with three days of material; the above recipe is my three days of material with the amount of material, but before frying the material must be separated from the amount of three days, that is, each time only one-third of the amount of frying, of course, if you are not accustomed to a three days of material, then you can only one day of material each time, that is, 1/1 of my amount given above, the amount of material is the same as that of a day. That is 1/3 of the amount I gave above, that is, the daily amount, which is very important. ② try to do when the grass berries, sand, cloves, these three ingredients must be done according to my dosage, can not add more, if you add more will easily cause the soup bitter, taste strange. 2, fried dashi auxiliary ingredients: (when the oil is hot, into the oil to play the role of frying incense) ginger (0.3 pounds or so, sliced); garlic (the whole 2, cut in half, do not have to cut too small); Shandong onion (2, cut into 3-inch segments) 3, soup to increase the freshness of the auxiliaries: (stainless steel soup bucket filled with water, directly into the soup bucket) beef shanks (1, about 4-5 pounds.), the soup can also be used for other bones from the cow. Can also be used on the other bones of the cow, but the leg bone is better); frozen chicken rack (2 that is, not much meat of the chicken bones, the general market can be sold) Note: Try to do, the freshness of things to add a little more can be added, the more you add the more fresh (such as cow bones, chicken rack) soup process need to be added to the auxiliaries: hot pot base (Chongqing Sanwu brand, with a bag of 150 grams); parixian soybean office sauce (200 grams, choose) Barrel of Sichuan Pi County Bean Office Sauce; try to do, buy bags of the same) 4, fried material (1) first before grabbing each kind of big material, divided into three equal parts; (because before once with the amount of three days, now only one day to fry the material can be, if you only with the amount of one day, then there is no need to divide again). (2) frying pan set on high heat, first add 400 grams of butter simmering, then add 300 grams of salad oil, burned to 7-8% heat, and then add 2.2 of the auxiliary ingredients fried incense. (3) and then add 2.1 of the seasonings with high heat to stir-fry the flavor. (Fried material this step in fact there is nothing, basically the same process of frying vegetables inside the daily home, but do not fry the ingredients paste) 5, simmering soup (1) in a stainless steel bucket (selection of 35 cm in diameter, depth of 38-40 cm stainless steel bucket, this bucket can probably hold about 25 kilograms of water) within the first to add 2.3 freshness of the auxiliaries; the bucket filled with water to simmer the soup with a medium fire (simmering process, pay attention to any time to the soup) The surface of a layer of foam skimming, if you want to soup flavor is more fresh, soup boiled, you can change into a small fire and then appropriate more simmering for a while), and then into the 2.4 soup auxiliary materials and fried good seasoning, with a small fire for simmering, probably need about half an hour. (Note that, in order not to make the soup cloudy, fresh auxiliary ingredients and fried good seasoning can be wrapped up in gauze; and try to do, the proportion of seasoning and water should be relatively small) (2) with a net leakage ladle to simmering good seasoning and soup separate, soup into another bucket (this material that is later used to scald vegetables with the soup and add a bowl of soup to drink), in the barrel containing seasoning to re-fill the water, can be repeated to simmer three buckets of seasoning. (3) the second pot, the third pot of soup with medium-low heat boil, switch to low heat and then simmer for about 20 minutes. (4) Skim the top layer of the soup with a spoon and put it into another bucket. Note: Because of this spicy oil is more fragrant, numb, spicy, if not skimmed, directly in the soup, if you can not eat spicy friends, can not stand; of course, if you can eat spicy, in the spicy hot pot before loading the bowl can be added directly to the bowl according to taste, or scalded to the end of the soup has no taste, you can add a little bit of this spicy oil.
Spicy hot practices and recipes two
Ingredients: (according to their own preferences, the type of raw materials, how much can be increased or reduced) Meat: rabbit waist 50 grams, 50 grams of tripe, eel 50 grams of pork ring throat 50 grams of luncheon meat 50 grams of duck intestines 30 grams of vegetarian: 80 grams of lotus root slices, lettuce 80 grams of melon 50 grams of mushrooms 50 grams of tofu 50 grams of dried cabbage 80 grams of cabbage, Cauliflower 50 grams, 80 grams of cabbage Seasonings: 250 grams of butter, 100 grams of vegetable oil, Pixi County soybean 150 grams, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of peppercorns, 2 grams of pepper, 30 grams of dried chili peppers, mash 20 grams of wine 20 grams of wine, ginger 10 grams of rice, 100 grams of salt, 10 grams of grass berries, 10 grams of cinnamon, 10 grams of grass, 10 grams of white mushrooms, chili pepper 250 grams of flour, fresh soup 1500 grams of production procedures: 1, making brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County Douban (first Do 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 into the brine. 2、Make the main ingredients. Wash cabbage, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pork 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, the dishes will be threaded into a string of about thirty or forty grams. 3, hot system. Marinade pot placed on a high flame, so that it maintains a small boil, all kinds of vegetables with a good string of bamboo skewers scalding, according to the fire of different dishes scalding ripe. 4、Dipping. Hot ripe dishes on the plate with chili pepper and fried salt, according to their own taste needs to be dipped in chili pepper and salt and then eat. Either dip or not dip, more or less at your own discretion. Easy to appear problems and solutions: hot finished product is not cooked. The main ingredients used in spicy hot pot 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 be longer, scalding such raw materials do not swing too much, too fast, master the fire, there will be no problem of undercooking.
Spicy hot practices and recipes three
Recipe: half a catty of rapeseed oil, half a catty of lard, half a catty of butter, pepper 2 two, dry chili 4 two, Pixi County bean paste 1 bag, rock sugar 2 two, ginger half a catty, half a catty of garlic, 5 grass nuts, a little fennel, 25 cloves, cinnamon 5 small pieces, chicken one or two methods: three oil mixture - - Add rock sugar stir-fried over low heat. -add rock sugar stir-fried over low heat - add Pixian Douban stir-fried over low heat (at least half an hour), can not make the sugar charcoal, or it will be bitter - put the remaining (except for traditional Chinese medicine) to stir fry together, to be ginger and garlic after taste -- divided into 5 pots - add water (preferably bone broth) - evenly divided into adding Chinese herbs to simmer for half an hour can be - --5 pots of base - an average of 8 dollars.
Spicy hot practices and recipes four
Proportion of 5 kg of bone broth:
1, Sichuan production of "Cuckoo City brand" Pixian 300 grams of soybean (which is the main ingredient), rapeseed oil 250 grams.
2, 150 grams of dried red pepper (cut into small sections of about 2 centimeters); pepper 50 grams.
3, 3 tablespoons of sugar; dry ginger (sliced) and cloves of garlic 150 grams each; green onions (two and a half inches section) 250 grams; side food stores sell 150 grams of spices in a bag (back to the incense star anise Yamanaka, etc.); salt to the right amount (depending on the degree of salinity of the soybean paste that you buy, because some manufacturers produce too salty soybean paste); a tablespoon of chicken essence.
Frying material fire Hou is very critical:
1, hot pot of oil, oil cooked dried chili peppers and peppercorns slightly over the oil (i.e., turn off the fire) and fish up for use.
2, the frying pan under the sugar slow frying, to be melted sugar bubbles (frying process depending on the situation open a little fire, pay attention to the melted sugar began to float to the top of the oil can be, at this time the sugar bubble was golden yellow, if turned dark red or black on the frying of the paste) and immediately under the ginger, green onion, garlic and cooking stir-fry, and then under the Pixian Douban brisket out of the aroma.
3, open the fire, the bone broth into, add salt (to the salinity of the soup material put, slightly more than the usual taste of roasted vegetables can be focused) and chicken essence, soup open into the oil over the dry chili peppers and peppercorns into a small fire simmering for 10 minutes after you can.
By this ratio, you can fry some base material, each time the flavor is not enough, to the soup can be added (like spicy people can also be directly in the hot material into some of the dry chili pepper not oil and new pepper grain).
Notes:
1, fried sugar, only with a small fire, sugar must be fried until melted, and to the oil surface bubbles only (bubbles for the golden yellow, if the fried paste can not be used again, then the soup is bitter), so that the color of the soup will be red and the soup is not sweet.
2, bean paste must be used "Cuckoo City brand" PI County bean paste is authentic, and many other products are not qualified or flavor.
3, it is best to use rapeseed oil (that is, unrefined oil), do come out of the primer color and flavor are better than salad oil and other refined oil effect.
General spicy hot pot or fish pot soup do not have to use butter, such as hot pot base can be replaced with 200 grams of butter and 100 grams of rapeseed oil with stir-fry (rapeseed oil cooked and then under the butter, the rest of the process remains unchanged).
Methods and recipes for spicy hot pot five
Difficulty: cut dun (Beginner) Time: 10-30 minutes
Main
Beef meatballs Baoxin spicy meatballs
Fishballs of various colors Gluten
Bamboo shoots Mushrooms
Broccoli Oil tofu
Ham Calamari
Tofu rolls
Accessories
One packet of spicy hot pot base, moderate amount of fresh water
Homemade superhuman spicy hot pot steps
1. Pour a moderate amount of water into a pot, and make the water boil on medium heat.
2. Pour the base packet of spicy hot pot into the water and mix the packet well with chopsticks.
3. Follow the order of Meat - Fish - Beans - Vegetables.
4. Put the ingredients skewered with bamboo sticks in advance into the pot in order.
5. Cook the meat until it's cooked through, then add the next ingredient
6. Add the vegetables last, cover the pot and simmer for 30 seconds before turning off the heat.
7. Place the shabu-shabu ingredients in a bowl and serve with a generous amount of the red oil soup base.
Tips
When shabu-shabu ingredients, remember to put in the ingredients that are not easy to cook first, and then put in the ingredients that are easy to cook when they are eight minutes cooked; it is very important to make the soup base of hot pot; if you like to eat spicy food, you can choose the red oil and spicy flavor of the packet to make soup base; if you don't like to eat spicy food, you can choose the base of the hot pot in clear broth to make soup base
.