First of all, you should have a basic concept of authentic Chongqing hot pot. The hot pot business depends entirely on the soup base. Only when there is soup base can there be diners. There are famous hot pot restaurants in Chongqing, such as Kong Liang, Tiantian, Fatty Mom, Little Swan, etc., and even some national chain stores, relying on the soup base, each family has its own secret recipe and tastes different. The key is to prepare the oil soup base, and there may be only one master. Moreover, he must have mixed the oil soup base behind his back, and then the young apprentice matched the pot, that is, adding fresh soup to make it into the hot pot bottom where we eat other things.

There are many exquisite oil soup bases, and each family has its own secrets to explore, and they don't tell anyone, which is what business depends on.

Besides the old oil, the soup base just opened in the hot pot restaurant will definitely not be good. Because there is no old oil, the soup base scalded with various ingredients can't be compared with the fresh soup base. Therefore, all stores will preserve the old oil, some of which are called old soup, but the red oil on the top layer. According to the chemical principle, most of the fragrance is dissolved in oil, not water, so it is meaningless to preserve the soup, but the old oil is very valuable.

So the modulation method I want to introduce is divided into two parts, oil and soup modulation. Please keep your old oil well, and put it in the freezer. The next hot pot will taste better. It will make your family and friends addicted to it.

There is one more thing to tell you. If you haven't seen it, you may not imagine that the ratio of oil to water in the soup base of authentic Chongqing hot pot is 6:4, which means that the top layer is thick red oil, not soup. Don't be scared by this. A lot of spices are dissolved in red oil, and it is guaranteed not to be dry and spicy. In fact, I have eaten several pots here, and there is not much oil at all. That is spicy, dry, salty and difficult to swallow.

There are several basic requirements for a good pot of Chongqing hot pot soup base.

1. All kinds of flavors, spicy and delicious should be fully integrated, and no one flavor has the upper hand.

2. The tastes should be coordinated as a whole. There is also spicy wine-scented mash to ensure the thickness of the taste. No matter how spicy the authentic spicy hot pot is, the taste is very thin.

3. The color is very important. A good pot bottom is naturally bright orange-red, bright and clear, and it will never be black, which will make people have a big appetite.

4. The fragrance is also a signboard. The store that buys hot pot should let people smell the fragrance outside a street. < P > After you finish it. Use these four items to test your achievements.

Step 1

Now let's introduce the bottom modulation of the oil pan. I try to use cups (8 ounces) as a unit

ginger (chopped 1/2 cup)

onion (chopped 1/2 cup)

garlic (chopped 1/2 cup)

Bixian watercress (available in China supermarket) (one and a half cups)

Yibin sprouts (available in China supermarket) (one cup)

Zanthoxylum bungeanum (1/2 cup)

Vegetable oil (6 cups)

Butter (saving) (2 cups)

Spice:

Sannai (1/16 cup)

Star anise (1/16 cup)

Clove (1 Will bring a bitter taste to the bottom of the soup), add ginger

onion, garlic, Bixian watercress, Yibin sprouts, black beans, rock sugar, cooking wine

and turn and boil. Don't burn too much, but don't burn too little, so that it won't smell and dry.

Add chopped pepper for about 1 minutes

. Because a higher oil temperature can dissolve the spicy taste, finally add pepper and spices, and lower the fire. When the bottom of the oil is boiled, all the materials are dry, but they are not burnt, and the fragrance is overflowing. (This is not only related to the technical temperature, but also the quality of your raw materials, such as choosing good pepper and pepper, spices, etc., Hanyuan pepper is the most famous in Sichuan.)

Filtering. Only the red oil is reserved.

Step 2

Now, 8 cups of fresh soup (chicken soup can be bought)

ginger (1/2 cup)

onion (1/2 cup)

garlic (1/2 cup)

fermented grains (1/2 cup)

First, put all the ingredients into the hot pot, boil it, and add the red oil pot bottom just now, and try to keep the ratio of oil to soup at 6:4.

You can add salt and monosodium glutamate to taste it.

Well, you have the first authentic Chongqing hot pot bottom you have made yourself, and you will thank me more in winter … haha

If you are interested, you can also add spices. Haha, when the time comes, we will become competitors. For the sake of my hard typing and dedication, you must be merciful.

Step 3

Prepare the materials for scalding food, beef tripe, eel and loin slices are the main characters, and pay attention to eating starch last, because the soup is muddy, and be careful that vegetables will be spicy, because they are wrapped in oil.