The soup is made by simmering chicken broth with cinnamon, tangerine peel, dried chili pepper segments, pepper, star anise, Sannai, Hanyuan peppercorns, bean curd milk juice, mash juice and so on.

Spicy hot recipe 2

250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixi Douban, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of peppercorns, 2 grams of pepper, 30 grams of dried chili peppers, 20 grams of mash juice, 20 grams of shaoxing wine, 10 grams of ginger, 100 grams of salt, 10 grams of grasshopper, 10 grams of cinnamon, 10 grams of paixiangzhao, 10 grams of white fungus, chili powder 250 grams. Grams, 1500 grams of fresh soup.

Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the Pixi County Bean Office (first Duo fine) 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.

Spicy hot recipe 3

Recipe:

Rapeseed oil half a catty, half a catty of lard, half a catty of tallow, 2 two peppercorns, dried chili peppers 4 two, Pixian bean petals 1 bag, icing sugar 2 two, half a catty of ginger, half a catty of garlic, grass fruits 5, a little bit of fennel, cloves 25, cinnamon 5 small pieces, chicken essence one or two

Methods:

The three oil mixture -- 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 Chinese medicine) to stir-fry together, to be Ginger and garlic after the flavor - divided into 5 pots - add water (preferably bone broth) - evenly divided into adding Chinese medicine to simmer for half an hour can be.

Clear soup chicken practice:

Raw materials: 200g hen, elbow 500g

Seasoning: refined salt, monosodium glutamate 7.5g each, cooking wine, green onion, ginger, 10g

Practice:

1. Slaughter the hen after the removal of the net hair and viscera, washed, will be the chicken breast meat and chicken thighs pick off

2. and the wings into the pot with. Add the water, skim off the blood foam after boiling, and then cook for 4-5 hours with low fire.

3. Chicken breast and thigh meat to remove the oil and pat broken into chicken mush, add water to dilute, add salt, cooking wine, green onions, ginger, monosodium glutamate wait for use.

4. Cooked chicken broth filtered broken bones and meat, and skim the floating oil, boiling, will be adjusted to the chicken puree into the soup and stir, to be opened and then skimmed oil foam and other impurities, can be clear soup.

Nutritional characteristics:

Contains 826.5g of protein, 93g of fat, 11g of carbohydrates, 269.5mg of calcium, 4615.5mg of phosphorus, 16.5mg of iron, 600 international units of vitamin A, vitamin B13.3mg, vitamin B23.2mg, 100.2mg of niacin, and 4920kcal of heat production.

Functions:

Nourishing blood and essence, benefiting the body and beauty.

Eating "spicy hot" five must know

Some people think that spicy hot is an unhealthy food, perhaps more because of its humble origins, low price, worried about its safety features. In fact, if you can keep a good eye on food safety and make reasonable combinations, spicy hot pot can be said to be a pretty good fast food, much healthier and more environmentally friendly than fried food.

First of all, Beijing's spicy hot pot is not spicy, if you do not ask for more chili. Instead, they prefer sesame paste, a very healthy condiment rich in calcium and vitamin E. Often garlic sauce is added, which also has antiseptic properties.

Secondly, spicy hot usually have a variety of green leafy vegetables, a variety of soybean raw materials, algae such as kelp, mushrooms and other fungi, potatoes, fish, eggs ...... compared to the dominance of plant-based raw material varieties. As long as reasonable collocation, it is easier than the general fast food dishes to achieve the requirements of acid-base balance, but also in line with the principle of food diversity.

Thirdly, the heating temperature of spicy hot pot is not high, and will not produce oil smoke and fat high temperature oxidation problems. Compared with high-temperature cooking and frying, it is less polluting to the air environment.

Fourth, the process of shabu-shabu removes some of the oxalic acid, nitrites and pesticides from the vegetables, reducing anti-nutritional factors and toxic substances despite the loss of some vitamin C. The process of shabu-shabu is also a good way to reduce the amount of vitamin C in the vegetables. As long as you change the shabu-shabu water regularly and add less salt during the shabu-shabu process, it's a very good way to cook.

Lastly, the seasoning of spicy hot pot can be healthy and low-fat. There is no oil in the shabu-shabu, and the amount of oil can be reduced according to the customer's requirements, so overall, the ingredients contain less fat and are lower in calories. In contrast, when stir-frying, you often have to go through three fueling processes: oil sliding, cooking and stir-frying, and dripping with oil, and the customer can't choose how much oil to put in the dish.