What was the earliest name for spicy hot pot ?

Spicy hot what was first called

It is called skewer.

Spicy hot practice

A, raw materials:

Sichuan spicy hot pot base 25 grams, 500 grams of old soup, 20 grams of rice wine, 25 grams of sugar, 5 grams of monosodium glutamate (MSG), 100 grams of soy sauce, 25 grams of peppercorns, 50 grams of dried chili peppers, sesame oil, a little.

Chenpi, star anise, cinnamon, grass nuts, cloves, etc., a little, 5 slices of ginger, 6 cloves of garlic, 250 grams of butter.

Two, the production process:

1, the butter into the wok hot, into the pepper 15 grams, 25 grams of dried chili, ginger, garlic burst incense, and then into the Sichuan spicy hot pot base stir fry, pour the rice wine slightly fried.

2, the rest of the ingredients with the old soup into the wok boil roll, and then cook your favorite food with hot pot saucer.

In fact, there are many kinds of spicy hot pot practice, just different pot base, such as spicy red soup pot practice:

By 5 kilograms of bone broth ratio

A, materials:

1, the main ingredient: Pixian 300 grams of douban,

2, auxiliary ingredients: 200 grams of butter, canola oil 100 grams, 150 grams of dry red pepper (cut into about 2 centimeters) small sections); pepper 50 grams, 3 tablespoons of sugar, dry ginger (sliced) and cloves of garlic 150 grams each; green onions (two and a half inches long section) 250 grams; a bag of spices (fennel, star anise, shanai, etc.) 150 grams; salt to taste, a tablespoon of chicken essence.

Second, practice steps:

1, hot pan under the vegetable oil, vegetable oil to be cooked and then under the butter, butter melting (off the fire) will be slightly over the oil of the dried chili peppers and peppercorns fished up, to be used;

2, the oil pan under the sugar to open a small fire and stir-frying, to be melted when the sugar blisters (pay attention to the melted sugar began to float to the top of the oil when it can be, at this time, sugar bubbles were golden yellow, if it turns dark red or black on the frying) immediately under the sugar bubble, the sugar bubble is golden yellow, if turned dark red or black on the frying), then the sugar bubble is golden yellow, if turned dark red or black on the frying. (black on the fried paste) immediately under the ginger, green onion, garlic and dashi stir-fry, and then under the Pixian bean brisket out of the flavor;

3, open the fire, the bone broth into the pouring, add salt (to the salinity of the soup material put, slightly more than the usual focus on the flavor of the roasted vegetables can be) and chicken broth, soup open, put into the oil over the dry chili peppers and peppercorns into the small fire and slowly simmer for 10 minutes, you can hot food dishes according to their own preferences.

By this ratio, you can fry some base material, each time the flavor is not enough, to the soup material can be added (like spicy people can also be directly in the hot material into some of the dry chili pepper not over oil and new pepper particles).

Third, pay attention to the main points:

1, fried sugar, can only be used with a small fire, sugar must be fried to melt, and to the oil on the surface of the bubbles only (bubble for the golden yellow, if the fried paste can not be reused, then the soup is bitter), so that the color of the soup will be red and soup is not a sweet taste;

2, the best use of the "Azalea City" Pixi County Bean Curdles is authentic, and other products are not many! Qualified or flavor;

3, the best use of rapeseed oil (that is, non-refined oil such as salad oil), do out of the base color and flavor than refined oil effect.