(1) Red soup is a typical Chongqing hot pot basic soup. This soup has a wide range of uses, and most varieties of Chongqing hot pot use this soup. Its characteristics are: rich taste, thick juice, spicy and palatable, fresh and sweet. There are many formulas and preparation methods of red soup, each with its own characteristics. Here are three well-known and recognized formulas and modulation methods for your choice.
Formula 1:
Clear soup1500g, butter 250g. Douban150g, Douchi100g, rock sugar15g, Chili Festival 50g, Jiang Mo 50g, Zanthoxylum bungeanum10g, refined salt15g, cooking wine 30g, and fermented grains juice/kloc.
Formula 2:
Beef soup1500g, butter 200g, watercress125g, lobster sauce 45g, crystal sugar 25g, dried pepper 25g, Jiang Mo 50g, refined salt10g, cooking wine 25g, and fermented grains juice150g.
Formula 3:
2000g of chicken soup, 250g of butter, 200g of bean paste, 50g of lobster sauce, 50g of rock sugar, 200g of ginger100g, 200g of garlic, 25g of dried red pepper, 25g of pepper, 20g of refined salt10g, cooking wine100g, and 25g of pepper.
Although the seasonings used in the above three formulas are different, they are basically authentic Chongqing hot pot red soup.
The specific modulation method of red soup is:
First, put the wok on high fire, add oil (butter or vegetable oil, etc.) and heat it, then add douban and ginger slices (broken by ginger) and stir-fry lobster sauce to make it fragrant and red, then add soup, boil it, and then cook it with cooking wine, fermented grains juice, pepper, pepper, salt, rock sugar, etc. until the soup is thick and fragrant.
To prepare red soup, we should pay attention to the following two points: First, the floating foam on the surface of the soup, which is mixed with oil, must be skimmed off. The method is: gently dip it with the back of the spoon, let the floating foam stick to the back of the spoon, and then remove it to avoid skimming off the oil. The second is to have a taste on the way. If the salty taste is not enough, add salt appropriately; If the spicy taste is not strong, add some watercress, pepper and pepper; If you find it too spicy or salty, you can add rock sugar or light soup. After supplementary seasoning, the taste of hot pot is more in line with the requirements of eaters, and the flavor of authentic Chongqing hot pot is more prominent.
The formula introduced above is suitable for hot pot restaurants and hot pot restaurants. The general family can adopt the following simple formula:
Pork soup1500g, butter 250g, watercress125g, sugar 30g, ginger 50g, pepper10g, refined salt15g and yellow rice wine 50g.
This recipe is practical and simple, with a slightly weak flavor, but the basic flavor is still strong.
(2) White soup, that is, clear soup brine, is also widely used, such as Yuanyang hot pot, clear soup hot pot, nourishing hot pot, etc., and it is also the basic soup of Chongqing hot pot. Its characteristics are: rich flavor, clear soup, suitable refreshing, not dry or greasy, but the production process is more complicated. The formula and modulation method are introduced as follows:
Boiling method of "broth hotpot" broth
Boiling clear soup of hot pot is divided into two steps: hanging soup and sweeping soup.
(1) Diaotang
Raw materials (for example, eating 2500g of meat and 2500g of vegetarian food):
Chicken1000g, pork bone1000g, pork ribs1000g, 50g of ginger and 50g of cooking wine.
1, rinse the raw materials of the soup with clear water, then put them into boiling water to "drain", and then wash them with clear water.
2, raw materials into the pot, mixed with 5000 grams of water, first with a big fire to boil, after removing the floating foam, use a small fire to hang out the umami flavor.
(2) Sweep soup
Raw materials:
Chicken breast150g, salt10g, pepper 4g, clean pork 20g and monosodium glutamate 4g.
Production: 1, scoop out 500 grams of fresh soup in advance and cool it. Then beat the chicken breast and the pig lean meat into velvet, and dissolve the velvet with 250 grams of fresh soup respectively.
2. Bring the fresh soup to a boil on a fire, add salt and pepper. First, pour the minced pork into the soup and stir it evenly with a ladle. When the minced pork floats on the noodle soup, move the pot to a low fire and keep it slightly boiling. After five minutes, take out the minced pork with a leaky ladle, boil the soup again, add the minced chicken into the soup and stir it evenly with a ladle. After the minced pork floats on the noodle soup, move the pot to a low fire and keep it. When serving, remove the chicken down and put monosodium glutamate.