Sichuan cuisine heirloom secretly tell you, spicy hot put some of these things, is the most authentic flavor!

In the Chinese food this profit market, delicious stores can make people forget, each guest is very likely to be a repeat customer, and even let the guests queuing for a few hours have no regrets. China's history precipitated all kinds of food, flavor snacks are endless, which spicy hot, is the Chinese food industry is the most important, small to the intersection of the humble stall, large to the food chain brand stores across the country, to spicy hot mainly countless stores. And one of them do good, authentic, it is less. More store owners are their own from the master that did not take long to learn, can not wait to open their own store, the final flavor is not authentic guests are not satisfied, which led to the loss of a penny.

And the rumors of the origin of spicy hot is also strange, wild history records is probably the Qianlong period, Xiangchuan junction because of the mountain forest miasma densely populated, there are a lot of harmful mosquitoes, the climate is perennial sultry, there are a lot of people therefore sick and died. In a small village called Zhengnan Village, there is a village doctor surnamed Yuan, saw the villagers died because of the mountain forest miasma poison, heart intolerance. So he took chili peppers as the main ingredient, added some herbs from the mountains, and cooked a pot of soup to get rid of dampness and detoxification. And he found that the old people and children can't stand this pot of soup which is very spicy though fragrant. On the special take some vegetables put in, filter soup spicy flavor, so that the elderly children can drink soup to dispel dampness detoxification. And he tasted the filtered, nearly cooked vegetables, and found that the aroma is full of flavor, the mouth refreshingly spicy, and also has the effect of eliminating dampness and removing toxins. The village doctor then took the general name of flavor and named what was originally medicine but more like food as spicy hot pot. It was also vigorously promoted so that more people victimized by poisonous insects could be cured. Over time, the spicy hot pot became famous throughout the Xiangchuan border. With the passage of time, there are a lot of people to Xiangchuan border business, specifically to learn how to do spicy hot, and bring home to do open store business, because some areas of their respective tastes and the lack of original ingredients, inherited from the businessmen also change their own recipes, materials are also close to take, and gradually developed into a variety of tastes around the country, more suitable for local tastes of spicy hot. And the most authentic spicy hot pot, or in its place of origin. That is, along the Xiangchuan border, to the praise of the people.

Each place has its own characteristics of spicy hot, like the general Sichuan girl let her go to Guangdong side to eat bone soup flavor spicy hot, it is estimated that really can not eat, no way, let like to eat spicy has been accustomed to the hometown side of the spicy hot taste of the Sichuan people, go to eat a little creamy taste of the bone soup flavor of spicy hot, it is estimated that the individual can not stand. Guangdong people go to Sichuan to eat the local flavor of spicy hot, is the same. After all, the culture of each place is different, the environment is also different. Today, we do not talk about other flavors of spicy hot, let's talk about the most authentic, the most acclaimed Sichuan spicy hot. In the end, what is the secret recipe, with which the key spices made.

1. Bottom soup base

The most important thing for spicy hot is the production of the bottom soup, because the final ingredients of the seasoning, can be to rely on the bottom soup to achieve. If the base soup is not good, the flavor is even more needless to say. The production of base soup, the first step on the need for suitable base material, general business, most of the base material is the characteristics of their respective regional spices, and the most authentic spicy hot, just look at the name, the first one is to be numb, so the pepper, is certainly not less, and in the selection of pepper, is certainly the natural sun-dried pepper for the best. The second is spicy, chili pepper is best used in the junction of Hunan and Sichuan in April special production of seven sisters good, and this seven sisters, is one of the few people who have been accustomed to eating spicy Xiangchuan "horror" of the chili pepper, and its detoxification effect in the chili peppers is also very significant. The practice is sun-dried, shriveled, the most appropriate. The last hot, is the mastery of the fire, do not think that the boil on the line, in the past this has a big doorway, a few into the fire to put what should not be put what, put the wrong lead to the flavor becomes mixed, affect the final product. This is all very delicate, just now spicy hot too many factions, too long, young people are too impatient, and the traditional thinking of the Chinese chef is to teach the apprentice, starve to death master. So the piece of spicy hot fire slowly lost. I have to say, this is a kind of regret in the Chinese food industry.

In addition to the three most important seasoning spices, there must be put a thing, without it, spicy hot is no longer let people forget the taste. And inheritance of various reasons, to the modern era has been very no one knows this spicy hot essential spices, with the passing of each generation, gradually disappeared in the river of history, this thing we may not guess, it is the heritage of Chinese culture in the heritage of the top of the class, and also spread overseas, renowned. From ancient times to the present, up to the emperor, down to the people, but also in the use of this thing, it is ー tea, right, you do not see, is tea, in the spicy hot to create the time, the village doctor surnamed Yuan, in order to the balance of the medicinal effect, try a few hundred kinds of medicinal herbs, and ultimately chose the tea, and to do the hot spicy hot, the type of tea, put into the time, and what is worth noting, have been disappeared in the long river of history, can not be examined! This has to be said to be a kind of sadness in the food world!

2. Food

Without a good soup base, the final flavor will not be good. If the most important thing is the soup base of spicy hot, then ranked second, must be the food, modern spicy hot food is strange, like what quail eggs, pig's blood, chicken intestines are put in to cook, although the nutritional value of these ingredients can be, the human body are also good, but the soup base of the flavor is completely confused by these things ah. Some halfway to do spicy hot pot chef unknown, in the end or smash their own signboard. In the choice of ingredients, in the first place is certainly fresh, not fresh both affect the original flavor of the soup base, itself is not good, the sensitivity of the human palate, is very scary. So many old restaurants in the choice of ingredients, are the old chef early in the morning to personally go to the market to select, it is because of these adherence, so the casting of a century-old brand. It is also because of these adherence, so that the food industry in those bad business, fell a batch after batch. Fresh is the first, and the choice of ingredients, is the second, has been said, the ingredients are too heterogeneous, will affect the taste and soup base, and in the choice of ingredients, remember these two points, the first is not to choose the animal offal and blood, the taste is too fishy, although at first it may not be visible, but slowly, the taste will change. The second is to pick more flavorful vegetables or soy products, like oil tofu, seaweed, lettuce, these can be there, because they just absorb the aroma and flavor of the base soup, without affecting the base soup.

I hope my sharing is useful to you!