1. Stir-frying of hot pot base ingredients (based on 5 portions of pot base ingredients) Ingredients: 2500 grams of vegetable oil, 1500 grams of butter, 1500 grams of Pixian watercress, 250 grams of dried chilies, 100 grams of ginger, 100 grams of garlic, 200 grams of green onions, 300 grams g rock sugar, 150 g fermented glutinous rice juice, 500 g star anise, 100 g sannai, 50 g cinnamon, 50 g cumin, 50 g grass fruit, 25 g comfrey, 25 g bay leaves, 10 g vanilla, 10 g cloves, 5 g cloves, preparation method: 1. Refined vegetable oil first; Cut into small pieces; chop the Pixian watercress into fine pieces; boil the dried chili peppers in a pot of boiling water for about 2 minutes, remove and mince them to make glutinous rice cakes; break the ginger; peel the garlic and cut it into cloves; tie the green onions into knots; pound the rock sugar Crush; break star anise, sannai, and cinnamon into small pieces; smash the grass and fruit. 2. Place the wok on medium heat. After sautéing the pan, pour in vegetable oil and heat it up. Add butter and simmer. Add ginger, garlic cloves and scallions until fragrant. Then add Pixian watercress and glutinous rice cake pepper. Turn to low heat and slowly cook. Fry for about 1 to 15 hours, until the watercress is dry, fragrant and the peppers are slightly white, remove the green onions from the pot and use them. 3 Immediately add star anise, cinnamon, cinnamon, fennel, grass fruit, comfrey, bay leaves, vanilla, cloves, etc., continue to stir-fry over low heat for about 15 to 20 minutes, until the color of the spices in the pot becomes darker, add Simmer the rock sugar and fermented glutinous rice juice over low heat until the water in the fermented glutinous rice juice completely evaporates. At this time, remove the pot from the fire, cover it and simmer until the ingredients in the pot cool down to form the hot pot base. 2. Ingredients for preparing hot pot soup: 1500 grams of pork rib bones, 1500 grams of beef rib bones, 500 grams of chicken claw bones, 50 grams of ginger, 150 grams of green onions, 100 grams of cooking wine, 100 grams of chicken essence, 150 grams of MSG, 75 grams of fried hot pot base, all dried chili peppers, 750 grams of Sichuan peppercorns, 75 grams of vegetable oil, appropriate amount of vegetable oil. Preparation method: 1 Wash the pork and beef rib bones and break them into pieces; wash the chicken claw bones; break the ginger; tie the green onion into knots. 2. First, blanch the pork rib bones, beef rib bones, and chicken feet bones in a pot of boiling water, take them out and put them into a pot of clear water. Add ginger, green onions, and cooking wine. Bring to a boil over high heat, then simmer over low heat until the soup turns color. Milky white, remove the residue and use it to get fresh soup. 3. Divide the hot pot base ingredients into 5 equal portions and put them into 5 hot pots respectively. Then add fresh soup into the pots. Add about 2500 grams of soup into each hot pot. Then add chicken essence, MSG, and dry chili pepper and Sichuan peppercorns. Add vegetable oil to the wok and stir-fry until fragrant, then add 150 grams of dried chili pepper and 25 grams of Sichuan peppercorns to each of the 5 hot pots. Now the hot pot can be served to the table. After it boils for a few minutes, you can start. Blanch various ingredients. 3. Some related issues during operation 1. Be sure to use low heat during the frying process of hot pot base ingredients. This can avoid frying the raw materials and allow the aroma and pigment inside the raw materials to fully leak out. 2 During the frying process, keep turning with a spoon or spatula to ensure that the ingredients are heated evenly and to avoid sticking to the pan. 3. The Pixian bean paste added to the hot pot base is mainly used to enhance the flavor, while the glutinous rice cake pepper is mainly used to enhance the color. However, both must be slowly fried to dry out the water vapor, so that the flavor and pigment can be fully dissolved in the oil. middle. 4. Adding rock sugar to the hot pot base can "brighten" the soup. The purpose of adding fermented glutinous rice juice is to encourage the spiciness of watercress and chili peppers and the fragrance of spices to fully penetrate and dissolve into the oil. In addition, adding fermented glutinous rice juice can also mediate various flavors and remove the bitterness and astringency of certain spices. 5. The spices added to the hot pot base are undoubtedly to enhance the flavor. Lithospermum is added to increase the red color, but the amount of spices should not be too large, otherwise it will produce a bitter taste. At the same time, it is not advisable to add too many types of spices. Commonly used spices such as star anise, senna, cinnamon, and cumin are mainly added, and a small amount of other spices are added as supplements. Note that usually the spices added to the hot pot base are less than those added to the brine. 6. When preparing hot pot soup, if the taste is not too spicy, then the dried chili peppers do not need to be directly put into the wok and stir-fried with oil until fragrant. Instead, they should be blanched in a boiling water pot to reduce the spiciness, and then taken out. Sprinkle into hot pot. 7. There are certain differences between the large-batch frying method of hot pot base ingredients and the small-batch frying method. For small-batch stir-frying, it is generally necessary to grind the spices into powder and reduce their dosage. At the same time, the stir-frying time of the spices should be appropriately shortened. 8. After the hot pot base ingredients are fried, there will be a layer of oil floating on the surface. We can beat out part of this layer of oil as old oil to be used as "mother oil" when frying next time, because doing so can make the aroma of the hot pot base more rich and mellow.
Hot pot base recipe and frying method 1. Small pot frying method Ingredients: 3 pounds of butter, 2 pounds of salad oil, 1 pound of Pixian Douban, 150 grams of poppy sauce, 50 grams of white wine, 20 grams of fermented glutinous rice, 1,5 grams of sea pepper pound of ginger 1 tael of garlic 1 tael of Sichuan peppercorns 1.5 taels of black bean tempeh 15 g Yibin broken rice and mustard 15 g rock sugar 1 tael of fine chili noodles 2 taels of green onions 1 tael of 3-inch sections Spice recipe: 10 g of poppy seeds, 5 g of white buckwheat grass fruit 5 Kesannai 3-5g cloves 3-5g amomum villosum 5g fragrant fruit 5g cumin 5g cinnamon 5g licorice 5g branch 5g braised grass 5g laokou 5g nard 5g tangerine peel 5g 筚甭5 Grams of lemongrass, 5-8 grams of star anise, 5 grams of bay leaves, 5 grams of thyme, 5 grams of cumin, 8 grams of vanilla, 5 grams. Before frying, cut the spices into 2-inch sections and soak them in warm water for about 20 minutes until the peppercorns are swollen. Prepare 2 woks, put in one (watercress, poppy paste, scallions, ginger, fermented glutinous rice wine, 25 grams of garlic, crushed rice, beans, tempeh, rock sugar) and mix 10 things together. In the other pan, add 3 pounds of butter and boil it, then Add salad oil and heat until 70-80% hot. Use a spoon to spoon the oil on top of the uniform bean paste (poppy sauce). Stir while drizzling the oil to prevent the bean paste from burning. Wait until the oil is completely poured out. Then put the bean paste on the fire. Simmer over medium heat for about 10 minutes. The water vapor from the watercress quickly dries and moistens the pepper. Switch to high heat and stir-fry. When the oil boils, switch to low heat to simmer. After 15 minutes, add about 25 grams of white wine and continue to stir-fry until When the moisture of each raw material is almost dry, add the soaked spices and continue frying until the raw materials are 9 minutes dry, then stir-fry for 5-10 minutes. As the saying goes, "no chicken is not fresh, no duck is not fragrant" , boneless and not thick. "So when making white soup, you must pay attention to the matching of raw materials to preserve the taste? Its characteristics are: milky white color, good taste, thick consistency. Old hen, one old hen duck, one pig bone 15 pounds of crucian carp and 4 pounds of crucian carp (crucian carp must be wrapped in gauze when making soup) Soup process 1. Boil the raw materials in water. 2. Soak the raw materials in cold water for 1 hour to solidify the nutrients inside each raw material and cook the soup. It is delicious and delicious. 3. Add ginger, onion cooking wine and pepper granules when making the soup. 4. Fill it with water at one time. If the water is boiled out, you can only add boiling water to the soup pot. It is strictly forbidden to add cold water to the soup pot. 5. Make foam frequently. Only when the soup is milky white can it be ensured. Bring it to a boil over high heat and stew it over high heat to make thick soup, that is, white soup. Stew over low heat to make it clear soup. Be sure to pay attention. It is generally recommended to use a 4:6 pot for the pot, that is, 4 parts clear soup and 6 parts oil. Ingredients: 10 grams of poppy seeds, 50 grams of ginger particles, 50 grams of garlic particles, 50 grams of salt, 15 grams of monosodium glutamate, 50 grams of chicken essence, 50 grams of pepper, 5 grams of rice wine, 75 grams of white sugar, 15 grams of fermented glutinous rice, 10 grams of dried chilies, 40 grams of Sichuan peppercorns, 25 grams of oil, 5 pounds of fresh soup. 3 pounds. Remember: adjust the flavor first, and then add the masterbatch. Put the old oil and masterbatch before adding the Sichuan peppercorns and dried chilies. Recipe for the clear soup pot: 30g chicken essence, 20g MSG, 10g salt, 15g pepper 10 grams of dates, 5 grams of wolfberry, 10 grams of garlic, 10 grams of ginger slices (skin removed), 5 grams of chicken fat, 50 grams of tomatoes, 4 slices of tomatoes, 20 grams of mountain delicacies, 4 pounds of clear soup. 100 grams of lard, 10 grams of poppy seeds, 10 grams of mountain delicacies (blood bacteria, bovine bacteria). Mushrooms, etc.) Chop 20 grams of Angelica sinensis and Codonopsis pilosula *** into particles and put them in the bottom of the white soup pot. The effect is particularly good. Do not put any flavor dishes, cigarette butts and other garbage in the bottom of the pot after the guests have finished eating. Ensure that To ensure the hygiene of the soup, it is strictly forbidden to add any pigment or smelly things. Make sure the bottom of the pot is clean. Pour the oil into a clean bucket. After it has settled naturally for an hour, gently remove the oil from the noodles and put it in Just boil it on the stove. When the color of the washing oil turns black due to long use or improper handling, add water with a ratio of 1:2, boil for about 10 minutes and let it settle for 1 hour, then gently take it out and put it on the dough. of oil and boil it. If the color is still dark, continue to wash it once or twice. Solutions to mixed soup: 1 Reasons: 1 The water content in the oil is too heavy 2 The ratio of soup and oil is inappropriate. 3 Guests can eat it Improper soup will be mixed. Solution: remove most of the oil in the pot and replace it with the kitchen's spicy oil. Requirements for hot pot seasoning and ginseng soup: 1. Not enough sesame flavor: add fried Sichuan peppercorns and old oil and stir. But 2 the numbing taste is too strong: add sugar and fermented glutinous rice, stir and add an appropriate amount of oil. 3. Not spicy enough: add stir-fried Ziba peppers and old oil. Pay attention to stir-frying Ziba peppers (10 pounds of salad oil, Ziba peppers 5 pounds, soak an appropriate amount of fennel, stir-fry an appropriate amount of old ginger granules until half dry, add white wine and stir-fry dry) 4 Too spicy: take out a part of the old oil from the pot, add a part of the clear soup and then add an appropriate amount of fermented glutinous rice and white sugar. .5 If the salty taste is not enough, dissolve salt in the clear soup and add appropriate amount.
The bottom pot can be used 6 If the salty taste is too heavy: add one point each of lotus root slices and potato slices, or add an appropriate amount of clear soup. (Lotus root slices and potatoes can reduce saltiness) 7 In order to ensure that the guests behave recklessly, pour Many dishes are poured into the pot, which affects the quality of the pot bottom. Please keep the pot bottom 80% full. Taboos of hot pot: Some people say that when eating hot pot, as long as there is more soup, everything you eat can be boiled. "Only when the heat is high can it be boiled well," etc. etc., is actually wrong. It is still a taboo issue to keep hot pot with its characteristics. 1. Avoid using spoiled raw materials. 2. Avoid using vegetable raw materials that contain too much chlorophyll. 3. Avoid using too much alkali when making hot pot. Heavy raw materials 4. Avoid using raw materials with too many meridians and too thick fibrous tissue. 5. Avoid adding soy sauce to the soup. 6. Avoid making the soup muddy and soupy. 7. Avoid adjusting the heat too much. 8. Avoid putting too many raw materials into the soup pot at one time. Instructions : The poppy seed condiment mentioned in the recipe is relatively sensitive and special. You can consult me ??about the related issues and usage of poppy seed condiment. Contact: lz-5188@vip.sina.com or qq409131296. Note: This There are some omissions in the recipe. If you need it, please leave your email or contact me directly to send me the full recipe. The most authentic Sichuan hot pot and its recipes. Here are some basic soup preparation methods. (1) Red soup is the typical basic soup of Chongqing hot pot. This soup is versatile and is used in most varieties of Chongqing hot pot. Its characteristics are: rich taste, thick juice, spicy and delicious, fresh and sweet aftertaste. There are many recipes and preparation methods for red soup, each with its own characteristics. The following introduces three well-known and widely recognized formulas and preparation methods for selection. Recipe 1: 1500g clear soup, 250g butter. 150g watercress, 100g tempeh, 15g rock sugar, 50g pepper section, 50g minced ginger, 10g pepper, 15g refined salt, 30g cooking wine, 100g fermented glutinous rice juice. Recipe 2: 1500g beef soup, 200g butter, 125g watercress, 45g tempeh, 25g rock sugar, 25g dried chili pepper, 50g minced ginger, 10g refined salt, 25g cooking wine, 150g fermented glutinous rice juice. Recipe 3: 2000g chicken soup, 250g butter, 200g bean paste, 50 grams of tempeh, 50 grams of rock sugar, 100 grams of ginger, 200 grams of garlic, 25 grams of dried red pepper, 25 grams of Sichuan peppercorns, 10 grams of refined salt, 100 grams of cooking wine, 100 grams of fermented glutinous rice juice, 100 grams of vegetable oil, and 200 grams of sesame oil. Although the recipe and seasonings used are different, the taste is basically the same as the authentic Chongqing hot pot red soup. The specific preparation method of red soup is: first put the wok on a high fire, add oil (butter or vegetable oil, etc.) and heat it up, then add watercress, ginger slices (beat up old ginger) and tempeh, stir-fry out the aroma and turn red. Then add the soup, boil it, add cooking wine, fermented glutinous rice juice, chili, Sichuan peppercorns, salt, rock sugar, etc. and cook until the soup is thick, fragrant, spicy and sweet, then you can scoop it into the hot pot for use. When preparing red soup, you should pay attention to the following two points: First, the foam on the surface of the soup is mixed with the oil and must be skimmed off. The method is: dip it gently with the back of a spoon, let the foam stick to the back of the small spoon, and then remove it to avoid skimming off the oil. The second is to taste it halfway. If it is not salty enough, add salt as appropriate; if the spicy taste is not strong, add some watercress, pepper, and chili pepper; if it is too spicy or salty, add rock sugar or light soup. After supplementing the seasoning, the taste of the hot pot is more in line with the requirements of the eater and highlights the flavor of the authentic Chongqing hot pot. The formula introduced above is suitable for hot pot restaurants and hot pot restaurants. The following simple recipe can be used by ordinary families: 1500 grams of pork soup, 250 grams of butter, 125 grams of watercress, 30 grams of sugar, 50 grams of ginger, 10 grams of Sichuan peppercorns, 15 grams of refined salt, 50 grams of rice wine. This recipe is practical and simple, with a slightly weaker aroma. But the basic flavor is still strong. (2) White soup, that is, clear soup brine, is also widely used, such as mandarin duck hot pot, clear soup hot pot, nourishing hot pot, etc., all use this soup, and it is also the basic soup of Chongqing hot pot. Its characteristics are: strong umami flavor, clear soup, suitable refreshing taste, not dry and not greasy, but the production process is relatively complicated. The recipe and preparation method are introduced below: How to cook the clear soup of "clear soup hot pot". The clear soup of clear soup hot pot is divided into two steps: hanging the soup and sweeping the soup. (1) Ingredients for the soup (taking 2500 grams of meat and 2500 grams of vegetarian ingredients as an 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. Add the ingredients of the soup Rinse the raw materials with clean water, then put them into boiling water to "remove water", and then wash them with clean water.
2. Put the raw materials into a pot, add 5000 grams of water, bring to a boil over high heat, remove the foam, and then use low heat to draw out the umami flavor. (2) Soup Ingredients: 150 grams of chicken breast, 10 grams of salt, 4 grams of pepper, 200 grams of lean pork, 4 grams of MSG. Production: 1. Scoop out 500 grams of prepared fresh soup in advance and cool it. Then beat the chicken breast and lean pork into a velvet shape, and use 250 grams of fresh soup to dissolve the meat velvet. 2. Put the fresh soup on the fire and bring to a boil, add salt and pepper, first pour the pork velvet into the soup, stir well with a ladle, when the meat velvet floats on the surface of the soup, move the pot to a low heat, keep it boiling for five After a few minutes, use a slotted ladle to remove the meat floss. Bring the soup to a boil again. Add the chicken floss into the soup. Stir evenly with a ladle. After the chicken floss floats on the surface of the soup, move the pot to a low heat and keep it boiling slightly. Squeeze the chicken down into a lump and simmer it in the soup. When serving, remove the chicken down and add MSG. Authentic Chongqing hot pot - the method of hot pot base should not be said to be the most authentic, because in fact the most authentic type of hot pot in Chongqing should be the old hot pot, the kind made with pure butter... The kind I am talking about is in The recipe for the base of Chongqing's famous "eel hot pot". In fact, the taste of this brand of hot pot is very authentic, and it can be said to be the hot pot with the best reputation. But it has not applied for a patent, and now "eel hot pot" is everywhere on the streets. The fish and dragons are mixed. Boil the vegetable oil in the pot. After it gradually cools, add the butter in chunks. After boiling, add a large amount of crushed dried chili peppers. The cooking process requires low heat and constant stirring. Then add the watercress and stir fry... Wait until the water vapor gradually disappears and you can turn off the heat. Then beat the bottom of the pot, one pot: two spoons of chicken essence, one spoon of monosodium glutamate, one spoon of fermented glutinous rice, one small spoon of white wine, two small bags of rock sugar A handful of ginger slices, two handfuls of Sichuan peppercorns, and a pinch of fennel. Add a big ladle of stock and a big ladle of boiled oil to each pot, and it's ok. Remember: Don't add salt and garlic, as it will spoil the flavor. `
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