Recipe 2: 1,500 grams of beef broth, 200 grams of beef oil, 125 grams of bean curd, 45 grams of edamame, 25 grams of rock sugar, 25 grams of dried peppercorns, 50 grams of minced ginger, 10 grams of refined salt, and 25 grams of cooking wine, 150g of mash juice
Recipe 3: 2000g of chicken broth, 250g of butter, 200g of bean paste, 50g of edamame, 50g of rock sugar, 100g of ginger, 200g of garlic, 25g of dried chili peppers, 25g of peppercorns, 10g of refined salt, 100g of cooking wine, 100g of mash juice, 100g of vegetable oil, 200g of sesame oil
(1)Hanging soup
Raw materials (to eat 2500 grams of meat, 2500 grams of vegetarian material, for example):
1000 grams of chicken, 1000 grams of pork bones, 1000 grams of pork ribs, 50 grams of ginger, 50 grams of cooking wine
1, the raw materials of the soup rinsed with clean water, and then put into boiling water "out of a water "and then wash with clean water.
2, the raw materials into the pot, mixed with 5000 grams of water, first boiled over high heat, knocked off the froth and then changed to a small fire hanging out the fresh flavor can be.
(2) sweep soup
Raw materials: 150 grams of chicken breast, 10 grams of salt, 4 grams of pepper, 200 grams of lean pork, 4 grams of monosodium glutamate
Production: 1, beforehand, scooped out 500 grams of suspended fresh soup for cooling. Then the chicken breast and pork net lean meat pounded into a paste, respectively, with 250 grams of fresh soup dissolved meat paste.
2, fresh soup on the fire mouth to boil, under the salt, pepper, first pork floss poured into the soup, stirring with a ladle, when the meat paste floats on the surface of the soup,
Transfer the pot to a small fire, keep boiling, five minutes after the leakage of silk ladle out of the meat paste,
The soup again to boil, under the chicken floss in the soup, stirring with a ladle, when the chicken paste floats on the surface of the soup, move the pot to a small fire, keeping a slight boil, then Squeeze the chicken paste into a pile and simmer it in the soup. When serving, fish out the chicken paste and put monosodium glutamate into it.
First frying pan on a high flame, the oil (butter or vegetable oil, etc.) hot, add bean curd, ginger (ginger beat) edamame,
stirred out the flavor and red, then under the soup, after boiling under the wine, spirit bad juice, chili peppers, peppercorns, salt, rock sugar, etc. simmering,
To be a thick soup, the aroma of the flavor of the hot and spicy back to the sweet, can be scooped into the hot pot to use.
Making red soup should also pay attention to the following two points: First, the surface of the soup froth, mixed with oil, must be skimmed.
The method is: use the back of the spoon to gently dip, so that the foam on the back of a small spoon, and then remove, so as not to skim off the oil.
The second is to taste the flavor halfway through. If the salty flavor is not enough, add salt as appropriate; if the spicy flavor is not strong, add some more beans, peppercorns, chili peppers;
If you find that it is too spicy or too salty, you can add rock sugar or light soup. After additional seasoning,
To make the hot pot taste more in line with the requirements of the eater, more highlight the flavor of the authentic Chongqing hot pot. Pork soup 1500 grams, 250 grams of butter, 125 grams of soybean, 30 grams of sugar, 50 grams of ginger, 10 grams of peppercorns, 15 grams of refined salt, 50 grams of yellow wine