200 grams of vegetable oil (about 135 grams), 100 grams of lard, 30 grams of bean paste, 30 grams of pickled ginger, 40 grams of pickled chili pepper sections, 10 cloves of garlic, 50 grams of ginger, 15 grams of peppercorns, 25 grams of sugar, 10 grams of refined salt, 5 grams of monosodium glutamate, 3 grams of pepper. Another 500 grams of chicken or duck soup.
Frying pan on the fire, under the vegetable oil is hot, under the bubble ginger, bubble chili knots, bean paste, ginger (pat broken) fried a few times, decant the remaining oil, under the lard, garlic cloves, peppercorns and other fried a few times, poured into the chicken or duck broth, cook for 10 minutes, under the sugar, salt, monosodium glutamate, pepper, boiled, knocked off the froth, on the line This soup can also be used as a base for the hot pot
1 "Niu Hua spicy hot pot
Some people say that hot pot is a beautiful and fashionable Chongqing city girl, then I say that spicy hot pot is a beautiful and elegant Sichuan country girl, and as usual, spicy water. When the Chongqing people are fond of its charismatic hot pot, Sichuan people are also proud of their own unique flavor of spicy hot; when the "Swan" hot pot with its chain stores across the country has become a cultural symbol, Sichuan spicy hot also with its pervasive offensive to occupy the national market.
Sichuan hot and spicy hot to the Leshan area as a representative, Leshan hot and spicy hot of the best is concentrated in the Wutongqiao District. Speaking of the Wutongqiao this bullet, is indeed one of Sichuan's famous "food house", Xiba tofu, spicy hot pot and bean curd brain are produced here; and the district's Niuhua Town, is the best spicy hot pot and bean curd brain known as the "double food paradise".
Niuhua spicy hot both full stomach more can quench the appetite, but the practice is not complicated: its soup to chicken broth with cinnamon, Chenpi, dried chili pepper, pepper, star anise, Sannai, Hanyuan peppercorns, bean curd milk, mash juice and other boiled into a casserole dish placed on the fire, placed in a ring table, so that the edge of the pot is slightly higher than the desktop. The main ingredients of the spicy hot pot can be really varied, from flying in the sky, running on the ground, swimming in the water to hanging on the branches, the earth, everything: pigeon meat, chicken wings, foot skin, chicken breast, chicken legs, duck tongue, duck paws, quail eggs, beef, tripe, mutton, prawns, lobsters, crucian carp, loach, eel, potatoes, sweet potatoes, side-ear roots, cucumbers, bitter gourd, lentils, mushrooms, mushrooms, enoki mushrooms, gluten, soybean skins, Vermicelli, vermicelli, kelp, fungus, bean sprouts, dried tofu, oil tofu, bitter bamboo shoots, tall bamboo shoots, lettuce leaves (want to be called phoenix-tail), lotus root ...... In addition to the vermicelli, vermicelli, and pig's blood is placed in a bamboo funnel to cook, bean sprouts and earwigs are tied with a thin thread on a bamboo stick, the rest of the main ingredients are either cut into slices, chopped into pieces, or ripped into threads and put onto a bamboo stick, and then put them into a separate category. The rest of the main ingredients are either sliced, chopped, or torn, and put on thin bamboo sticks and placed in small square baskets in different categories. Customers are free to choose according to their taste. Unlike Chengdu spicy hot pot with refined salt, chili powder, pepper powder, monosodium glutamate, green onion with a dry plate, and not the general red oil chili plate, Niuhua spicy hot pot ingredients plate and can be described as one of the best: spicy hot pot can be described as the best is the duck's tongue, Niuhua people are commonly known as "aircraft", its tender and crisp degree of I do not know how many times better than the tripe, duck palms and loach! The first time I've seen it, I've seen it, and I've seen it!
Niu Hua spicy hot pot is generally divided into red and white stick: each 10 cents of white stick is vegetarian and cheaper meat dishes, 50 cents a red stick is mostly meat dishes. Spend less than 100 yuan, with drinks, you can let five or six people decent eat a good time. Winter around the fireplace to eat all warm, summer with a cold beer to clear the heat and defeat the fire. Spicy hot stores all over the urban and rural streets and alleys, young and old.
In recent years, Niuhua spicy hot not only in Sichuan snacks laid its "Shu Sheikh" status, but also out of Sichuan, for the people of the country to bring a cozy enjoyment.
2 "hot and spicy hot pot production method
Instruments: (according to their own preferences, the type of raw materials, how much can be increased or decreased)
Meat: rabbit waist 50 grams, 50 grams of tripe, eel 50 grams of pork ring throat 50 grams of pork ring throat 50 grams of luncheon meat 50 grams of duck intestines 30 grams
Vegetarian: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of winter melon, 50 grams of mushrooms, Dried tofu 50 grams, 80 grams of cabbage, cauliflower 50 grams, 80 grams of bok choy
Seasoning:
250 grams of butter, 100 grams of vegetable oil, Pixian soybean 150 grams, Yongchuan tempeh 50 grams, 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 refined salt, 10 grams of grass jelly, 10 grams of cinnamon, 10 grams of rowan grass, 10 grams of cinnamon, 10 grams of cucumber. 10 grams, 10 grams of row of grass, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup
Making procedures:
1, the system brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI county bean office (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, dry chili, fruits and other condiments. Boil and remove the foam to form the brine.
2, make the main ingredients. Wash, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pig 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, thread the dishes into a skewer of about 30 or 40 grams.
3, hot. Brine pot placed on the fire, keep it small boil, all kinds of vegetables with a good string of bamboo skewers scalding, according to the fire of different dishes scalding mature.
4, dipping. Hot ripe dishes on the plate containing chili pepper and fried salt, according to their own tastes need to dip chili pepper and salt and then eat. Either dipped or not dipped, more or less at your own discretion.
Easy problems and solutions:
Hot finished product is not cooked. The main ingredients used in spicy hot 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 also be longer, scalding such raw materials do not swing too much, too fast, master the fire, there will be no problem of undercooking.