What kind of hot pot base do you use? I want that kind of watery pot...?

A, small pot frying method recipe

Ingredients:

Butter 3 pounds salad oil 2 pounds Pixian bean paste 1 catty 50 grams of white wine mash 20 grams of Ziba sea pepper 1,5 pounds ginger 1 tael garlic 1 tael peppercorns 1.5 tael tempeh 15 grams of Yibin rice vegetables 15 grams of sugar 1 tael of top grade chili pepper 2 tael scallions 1 tael 3 inch section

Spice formula:

Shirasaki 5 grams of grass nuts 5 grams of 3-5 grams of Sannai 3-5 grams of cloves 3-5 grams of nuts 5 grams of cumin 5 grams of cumin 5 grams of cumin 5 grams of the hot pot pot. g Cao Nai 5 g Sannai 3-5 g Clove 3-5 g Sand nuts 5 g Xiang Guo 5 g Cumin 5 g Cinnamon 5 g Licorice 5 g Zhi Zi 5 g Pai Cao 5 g Lao Buckle 5 g Licorice 5 g Pericarp 5 g Wicker 5 g Lemongrass 5-8 g Octopus 5 g Aromatic Leaf 5 g Thousand Miles of Spices 5 g Fennel 8 g Vanilla 5 g

Prior to stir-frying the spices, cut into 2-inch-long knots, and soak them for about 20 minutes in lukewarm water, and the peppercorns for about 10 minutes.

Prepare two frying pans, one inside the (beans, scallions, ginger, mash, 25 grams of white wine, garlic, crushed rice and vegetables, edamame and rock sugar)*** 9 samples mixed well.

Another pot to add 3 pounds of butter simmering, and then add the salad oil to 7-8% heat, with a spoon to the oil and even the top of the beans, while dripping oil while stirring, so as not to scorch the beans. Stir the oil while dripping to avoid scorching the dal. Then put the beans on the fire with medium heat and simmer for about 10 minutes, the beans are almost dry when the water under the Zipa chili, switch to high heat when the oil boils, switch to low heat and simmer, 15 minutes after adding about 25 grams of white wine, continue to stir fry until the water of each raw material is almost dry, plus soak up the spices continue to stir fry until the raw materials 9 dry under the soak up the peppercorns, stir-fry for 5-10 minutes.

Hanging soup

As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick," so when hanging the white soup must pay attention to the matching of raw materials to ensure that the soup is fresh and flavorful.

The characteristics of the soup are: milky white color, positive taste, thicker consistency.

Old hen a mother of a duck pig bones 15 pounds of carp 4 pounds

(Carp soup must be wrapped in gauze)

Suspended soup

1 raw materials blanch to blanch through the 2 cold water to soak the raw materials for 1 hour to make the raw materials within the nutrients suspected to be solid, simmering out of the soup is fresh and flavorful.3 suspend the soup when adding ginger, onion, wine, pepper particles.4 Mixed with water at once, if the water is boiled dry, can only add boiling water to the soup pot, it is strictly prohibited to add cold water to the soup pot.5 diligent foam, in order to ensure that the soup is creamy. The soup should be simmered over high heat for a thick white soup, and over low heat for a clear soup. It is important to note.

The right pot

The general recommendation is to use a 4:6 pot, i.e., 4 parts broth and 6 parts oil.

The ingredients for the pot: 50 grams of ginger granules 50 grams of garlic granules 50 grams of salt 15 grams of monosodium glutamate 50 grams of chicken essence 50 grams of pepper 5 grams of yellow wine 75 grams of sugar 15 grams of mash 10 grams of dried chili 40 grams of peppercorns 25 grams of old oil 5 kilograms of fresh broth 3 kilograms.

Remember: the flavor first, and then put the mother material. Pepper and dry chili pepper to the old oil and mother of the material put and then put.

Clear soup base

Recipe: 30 grams of chicken 30 grams of MSG 20 grams of salt 10 grams of pepper 15 grams of jujube 10 grams of goji berries 5 grams of garlic 10 grams of ginger (skin) 5 grams of chicken oil 50 grams of tomatoes 4 slices of mountain treasures 20 grams of broth 4 jin. Lard 100 grams

Specialties (sheep's blood mushrooms, bovine bacilli.

Put 20 grams of angelica and ginseng*** into the white soup pot.

Recycling of old oil

One of the guests ate the bottom of the pot are not allowed to put any flavor plate, as well as cigarette butts and other garbage, to ensure that the soup is hygienic, and is strictly prohibited to contain any pigmentation and taste of the things. Ensure that the bottom of the pot is clean. Pour the oil into a clean bucket.

Two natural precipitation for an hour, gently remove the oil on the face, and then put on the stove to boil can be.

Washing the oil

When the oil has been used for a long time or is not handled properly and becomes black in color, add water with a ratio of 1:2, boil it for about 10 minutes and let it settle for an hour, then gently take out the oil from the face and boil it. If the color is still black, you can continue to wash it once or twice.

Mixed soup solution:

1 reason: 1 oil containing water is too heavy 2 soup and oil ratio is not appropriate. 3 guests eat improperly caused by mixed soup.

Treatment: the pot of oil to remove most of the oil, replaced with the kitchen of the old oil can be

Hot pot seasoning and soup requirements:

1 not enough numbness: add fried peppercorns and the old oil can be stirred 2 numbness is too heavy: add sugar and mash stirring with a moderate amount of old oil.3 spicy flavor is not enough: add fried Ziba chili pepper and stirring in the old oil. Attention to Ziba chili frying (salad oil 10 pounds, Ziba chili 5 pounds, bubble cumin appropriate amount, the old ginger particles appropriate amount of frying to half-dry when adding white wine fried dry can be)

4 spicy overweight: take out a part of the old oil from the pot, participate in a portion of the broth and then add an appropriate amount of mash and sugar can be.

5 salty enough to dissolve salt in broth and add the right amount to the bottom of the pot

6 too salty: add lotus root slices and potato slices can be one point, or add the right amount of broth can also be solved. (Lotus root slices and potatoes have the effect of reducing the salty)

7In order to ensure that the guests of the halogen reckless behavior and pour a lot of vegetables into the pot to affect the quality of the bottom of the pot, please keep the bottom of the pot 8 minutes full.

Taboos of hot pot:

Some people say that eating hot pot as long as the soup on the line, all you can eat something beans can be hot, "the fire can be hot good" and so on, in fact, is not true, in order to make the hot pot to always maintain its characteristics or a taboo multifaceted problem.

1 avoid using corrupt raw materials 2 avoid using chlorophyll-containing too heavy vegetable raw materials. 3 avoid using the hair of the system with too much alkali raw materials 4 avoid using too many meridians and fibrous tissue is too coarse raw materials. 5 avoid adding soy sauce in the soup marinade 6 avoid soup soup mixing and become strong. 7 avoid regulating the fire is not moderate 8 avoid too much raw material in the pot of soup at one time.

Characteristics of Chongqing hot pot

I. Spicy and numbing is the main flavor. Multi-flavored coexist two, pay attention to seasoning. Good at changing three, focusing on soup. Nobility of nature four, knife work fine, flexible changes five, a wide range of materials, unique six, drink meals, as you wish

Chongqing hot pot raw materials and spices properties

Pixian douban

Pixian Douban

Pixian Douban is a broad bean. Chili. Salt brewed. It is a local specialty of PI County, Chengdu. Its color and lustre red moist. Spicy taste thick; PI County bean is the most important red hot pot soup seasoning, used in the soup brine can increase the fresh flavor and aroma. The soup has a warm mellow spicy flavor and thick red.

Tempeh

Tempeh is made from soybeans. Salt. Spices brewed, its odor mellow. Yellow and black color. Oily and smooth. The color is yellowish-black. Fresh and sweet flavor. The flavor of Chongqing Yongchuan black bean is the best. The black bean is used in the soup and brine to increase the savory and mellow flavor.

Dried chili

Dried chili is pungent and warm, can dispel cold stomach, its color is bright red, spicy taste is heavier. There are many varieties of dried chili peppers. Two gold bars, five leaf pepper, morning glory, seven star pepper, big red robe and millet pepper and so on.

Hot pot soup brine (pot base) in the addition of dried chili peppers, can deodorize greasy suppression of odor, increase the flavor and color of spicy.

Pepper

Pepper, taste pungent warm hemp flavor strong, can warm the cold, with the role of dehumidification pain, pepper varieties to Shaanxi pepper; Sichuan Maowen pepper. Qingxi pepper for the best.

Pepper is an important hot pot seasoning. Used in soup brine can pressure fishy in addition to foreign, increase the fresh aroma.

Ginger

Ginger is pungent and moist. Containing volatile oils curcumin. Has a special spicy flavor. Ginger is used in red soup, clear soup soup brine, can effectively remove the fishy pressure shame. It can be flavored.

Garlic

Garlic is spicy and aromatic. It contains volatile oils and second-rate compounds.

Garlic is mainly used for flavoring and adding aroma, suppressing fishy smells and removing odors.

Mash

Mash. It is made from glutinous rice, the grains are soft and not rotten, and the juice is fragrant. It is sweet and savory, thick but not muddy, and canned but not sticky.

Add mash to hot pot soup. It can increase the freshness, suppress the fishy and remove the bad taste, and make the soup and marinade have a sweet taste.

Salt

Salt is called sodium chloride, which is a kind of crystallized small particles. With a salty flavor, can detoxification cool blood, moistening dryness and stop oxygen. Salt is used in hot pots to set the flavor and flavor the freshness of the food, and to remove greasiness and fishy effects.

Icing sugar

Icing sugar is a replica of sucrose, which is crystallized and has a sweet taste. Benefit the qi and moisturize dryness, clearing heat.

In the simmering hot pot soup brine, add rock sugar grams to make the soup mellow and sweet, with the role of alleviating the stimulation of spicy flavor.

Materials wine

Materials wine is glutinous rice as the main raw material brewed, with a soft wine flavor and special aroma.

The main role of wine in hot pot soup and brine is to increase the flavor.

Monosodium glutamate

Monosodium glutamate is made from soybeans and wheat. Wheat. Kelp and other protein-containing substances extracted, flavorful, in the hot pot to enhance the freshness of the aroma. It is used in hot pots to enhance the flavor and aroma.

Chicken Essence

Chicken Essence is widely used in recent years, the powerful freshness of the product, with chicken and eggs and sodium glutamate refined, the freshness of chicken Essence from the breakdown of plant and animal proteins out of the amino acids.

The function of chicken essence is to increase the freshness and flavor.

Pepper

Pepper. Pungent and warm with a strong aromatic odor, with warming and dispersing cold, stomach and gas effect.

It is used in clear soup hot pot to remove fishy odor. It is used in the clear soup hot pot to remove the fishy smell and enhance the flavor.

The role of hot pot spices and its dosage.

1 Isatis tinctoria A plush, black-brown root spice commonly used in spicy hot pot soup or marinated vegetables, known as vanilla in Chengdu, Chongqing people call it fragrant woad, in fact, it should be called Isatis tinctoria, also known as Isatis tinctoria. With a pungent, almost strong turpentine-like odor and the ability to regulate qi and relieve pain, open up depression and awaken the spleen, Isao is used as a traditional Chinese medicine for treating chest and abdominal distension, stomach pain and vomiting, loss of appetite, and dyspepsia. Add this spice to spicy hot pot soup or marinade for a strong flavor. But pay attention to the amount of grasp, a dosage should not exceed 5 grams, otherwise the aroma "greasy".

2? Cloves, also known as male cloves, sub-cloves, for the flower buds of cloves, cooking is commonly used in the dried product, strong flavor, taste of the tongue, numb tongue feeling, the flavor of pungent and warm, warm stomach, hiccups, wind, analgesic effect. The dosage in cooking should be within 1 to 2 grams, never more.

3?Anise should be called aniseed, also known as fennel, dashi, August beads, which is more familiar to people as a spice. It is characterized by an aromatic smell and a slightly sweet taste. It is pungent and warm in nature, and has the effect of warming the stomach and dispelling cold and treating hernia. In cooking, whether hot pot, braised, brine can be used. Because of its flavor is someone like someone annoyed, it is more flexible in the use of 5 to 10 grams is appropriate.

4?Cumin is also known as fennel, fennel, fennel, fennel, wild fennel. Most areas of the country are cultivated and familiar, and its fresh stems and leaves are commonly used in cooking to make fennel beans, fennel stuffed dumplings and so on. The ripe fruits resemble small grains of rice or cumin, and have a peculiar aroma. Used as a spice, it is widely used in braised, marinated and spicy hot pots. The dosage can be appropriately increased in hot pot, such as 10 to 20 grams or a little more. In medicinal use, it is pungent and warm in nature, and has the effect of moving qi, relieving pain, strengthening the stomach and dispersing cold.

5?Grasshopper A kind of ginger plant grasshopper fruit, tastes strange, bad taste. Its medicinal properties of warm, pungent flavor, dry dampness and spleen, expectorant and warming the middle, by cold and anti-malarial effect. Cooking can be broken or whole grain use, as a spice and beef with burning or with brine, its flavor is particularly good. Grasshopper in spicy hot pot and brine should not be used more, put 3 to 5 more appropriate.

6?Sand nuts, also known as spring sand nuts, Yangchun sand nuts, the mature fruit of the plant Yangchun sand, taste astringent, smell fragrant, medicinal properties of warm, pungent flavor. It is warm and pungent in nature. It has the function of promoting qi and relaxing the middle, strengthening the stomach and eliminating food, and is used medicinally for stomach and abdominal distension, loss of appetite, nausea and vomiting, intestinal inflammation, dysentery, and fetal restlessness. Used in hot pot and brine dishes should not be too much, to 3 grams or less is appropriate.

7? Some places also called sand ginger, mountain spicy, for rhizome. Grocery stores, traditional Chinese medicine stores sell for its dried slices, its flavor aromatic. Warm and pungent in nature, it can warm the middle and remove dampness, move qi and relieve pain, and treat acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatic arthritis, bruises and so on. In cooking, it is mostly used in burning, brining, spicy hot pot, and the dosage is mostly between 5 and 10 grams. Guangdong people use ginger for making salt? Chicken. In recent years, Sichuan Jianghu cuisine in the production of "Sannai dishes", that is to say, the main ingredients plus a large number of Sannai and dried red pepper, dried pepper cooking and become. This dish because of its flavor fragrance peculiar, it is praised, but has not been reported.

8?Lingcao is a spice widely used in hot pot in recent years. Because the market are sold in dried form, so it is not easy to recognize. After much advice, the dried product to our school Xu Jiangpu Associate Professor verification: should be called Ling Xiangcao, also known as zero Ling Xiang, for the primrose family Pearls plants. Belong to perennial herbs, has a strong aroma, taste sweet and flat. Used in spicy hot pot, the general dosage of no more than 5 grams. There is another spirit herb on the market, the name of basil, can replace the above one, but belongs to the family of Labiatae, also known as zero Ling Xiang, also known as nine layers of pagoda, vanilla, fragrant pellitory, duck's head, bird's head grass, etc., and its sexual flavor is pungent and warm. In terms of medicinal use, its flavor is pungent and warm, and it has the effect of curing wind-cold, cold and headache.

9 Pai Cao Like Ling Cao, it is also a spice commonly used in spicy hot pot in recent years. A few days ago, I asked Prof. Xiong Sizhi to help find relevant information, and soon got the results: row of grass, also known as row of incense, incense row of grass, incense sheep, hairy handle pearl vegetable, also belongs to the primrose family plants, its taste sweet and flat. With the treatment of colds, coughs, rheumatism, menstrual disorders and other effects. In the spicy hot pot in the dosage should not be too much, 3 to 5 grams can be, can also be used in the brine.

Some people say that in the spicy hot pot and brine, "the spirit of grass to increase the aroma, rows of grass antiseptic", in fact, many spices have different degrees of pungent flavor seasoning antibacterial and antiseptic effect.

10?cardamom Also known as round cardamom, the market or drugstore has written for the hundred kow, kowren. Mouth taste of the astringent flavor, because of its medicinal flavor pungent and warm, so it has the role of qi, warming the stomach to eliminate food, dampness to stop vomiting, and detoxification of alcohol. Add 3 to 5 grams in spicy hot pot. Because of its good flavor, so the dosage is small.

11 nutmeg alias jade fruit. In recent years in the hot pot in the use of very common, but taste the taste is not good, its medicinal flavor pungent and warm, with warming the spleen and stomach, astringent intestines, down the role of gas. This thing should not be used more, 2-3 can be.

12 cinnamon bark, also known as cinnamon. Pungent, sweet and hot in nature, it has the effect of tonifying yuanyang, warming the spleen and stomach, removing the accumulation of cold, and promoting blood circulation. The main treatment for kidney yang deficiency and decline, cold pain in the heart and abdomen, prolonged diarrhea. It is oily and has a strong flavor. The taste is pungent and spicy with a slightly sweet aftertaste. In the spicy hot pot and brine in the use of very common, the amount of 5 to 10 grams is appropriate.

13 Cumin alias, Arab small back to the incense, resting on fennel, belongs to the umbelliferae, cumin seeds, mainly produced in China's border areas, the fruit is oval. Both ends of the slender about 5 millimeters, 3 millimeters wide, light greenish-gray, the same shape as cumin, the use of attention to preservation, as far as possible sealed, so as not to run out of flavor to achieve the effect.

14 Fragrant Leaves: The leaves of osmanthus tree are gray-green in color, with no moldy echovy, and the aroma is rich and flavorful. The effect is to increase the aroma to remove the odor and promote appetite.

Hot pot base recipe and frying method

One, small pot frying method recipe

Ingredients:

3 pounds of butter Salad oil 2 pounds of Pixian bean paste 1 pound of white wine 50 grams of mash 20 grams of Ziba sea pepper 1,5 pounds of ginger 1 tael of garlic 1 tael of peppercorns 1.5 tael of tempeh 15 grams of Yibin broken rice vegetables 15 grams of crystal sugar 1 tael of top grade chili pepper 2 two onions 1 tael of 3 inches

Spice recipe:

Baikou 5g Cao Guo 5g San Nai 3-5g Clove 3-5g Sand nuts 5g Xiang Guo 5g Cumin 5g Cinnamon 5g Glycyrrhiza glabra 5g Zhi Zi 5g Pai Cao 5g Lao Buckle 5g Licorice 5g Glycyrrhiza glabra 5g Pericarp 5g Wicker 5g Lemongrass 5-8g Anise 5g Aroma 5g Chives 5g Cumin 5g Vanilla 5g

Before frying, cut spices into 2-inch-long sections. Before frying, cut the spices into 2-inch long sections, soak them in warm water for about 20 minutes, and soak the peppercorns.

Prepare two frying pans, one inside the (beans, scallions, ginger, mash, 25 grams of white wine, garlic, crushed rice and vegetables, edamame and rock sugar)*** 9 samples mixed well.

Another pot to add 3 pounds of butter simmering, and then add the salad oil to 7-8% heat, with a spoon to the oil and even the top of the beans, while dripping oil while stirring, so as not to scorch the beans. Stir the oil while dripping to avoid scorching the dal. Then put the beans on the fire with medium heat and simmer for about 10 minutes, the beans are almost dry when the water under the Zipa chili, switch to high-fire frying when the oil boils, switch to low-fire simmering, 15 minutes after the addition of white wine 25 grams of white wine or so, continue to stir frying until the water of each raw material is almost dry, plus soak up the spices continue to stir fry until the raw materials 9 dry under the soak up the peppercorns, stir frying 5-10 minutes can be.

Two, hanging soup

As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick," so in the hanging of the white soup must pay attention to raw materials to match, in order to ensure that the soup is fresh and flavorful.

The characteristics of the soup are: milky white color, positive taste, thicker consistency.

Old hen a mother of a duck pig bones 15 pounds of carp 4 pounds

(Carp soup must be wrapped in gauze)

Suspended soup

1 raw materials blanch to blanch through the 2 cold water to soak the raw materials for 1 hour to make the raw materials within the nutrients suspected to be solid, simmering out of the soup is fresh and flavorful.3 suspend the soup when adding ginger, onion, wine, pepper particles.4 Mixed with water at once, if the water is boiled dry, can only add boiling water to the soup pot, it is strictly prohibited to add cold water to the soup pot.5 diligent foam, in order to ensure that the soup is creamy. The soup should be simmered over high heat for a thick white soup, and over low heat for a clear soup. The most important thing is to be aware of.

Three, the right pot

Generally recommended to use 4:6 pot that is, 4 minutes of broth and 6 minutes of oil.

Raw materials for the pot: 50 grams of ginger granules 50 grams of garlic granules 50 grams of salt 15 grams of monosodium glutamate 50 grams of chicken essence 50 grams of pepper 5 grams of yellow wine 75 grams of sugar 15 grams of mash 10 grams of dried chili 40 grams of peppercorns 25 grams of old oil 5 jin of fresh broth 3 jin.

Remember: the flavor first, and then put the mother material. Pepper and dry chili pepper to the old oil and mother of the material put and then put.

Four, clear soup base

Recipe: 30 grams of chicken 30 grams of MSG 20 grams of salt 10 grams of pepper 15 grams of jujube 10 grams of goji berries 5 grams of garlic 10 grams of ginger (take the skin) 5 grams of chicken oil 50 grams of tomatoes 4 slices of mountain 20 grams of broth 4 pounds of lard 100 grams of lard

Remember: first to adjust the flavor, and then put the mother of all ingredients. Lard 100 grams

Specialties (sheep's blood mushrooms, bovine bacilli.

Put 20 grams of angelica and ginseng*** into the white soup pot.

Recycling of old oil

One of the guests ate the bottom of the pot are not allowed to put any flavor plate, as well as cigarette butts and other garbage, to ensure that the soup is hygienic, and is strictly prohibited to contain any pigmentation and taste of the things. Ensure that the bottom of the pot is clean. Pour the oil into a clean bucket.

Two natural precipitation for an hour, gently remove the oil on the face, and then put on the stove to boil can be.

Washing the oil

When the oil has been used for a long time or is not handled properly and becomes black in color, add water with a ratio of 1:2, boil it for about 10 minutes and let it settle for an hour, then gently take out the oil from the face and boil it. If the color is still black, you can continue to wash it once or twice.

Mixed soup solution:

1 reason: 1 oil containing water is too heavy 2 soup and oil ratio is not appropriate. 3 guests eat improperly caused by mixed soup.

Treatment: the oil in the pot to beat most of the oil, replaced by the kitchen of the old oil can

Hot pot seasoning and soup requirements:

1 numbness is not enough: add fried peppercorns and the old oil can be stirred 2 numbness is too heavy: add sugar and mash and stir with the right amount of oil. 3 spicy flavor: add the old oil and mash stirring. 3 spicy enough: add plus fried Ziba chili and old oil mixing. Attention to Ziba chili frying (salad oil 10 pounds, Ziba chili 5 pounds, bubble cumin appropriate amount, the old ginger particles appropriate amount of frying to half-dry when adding white wine fried dry can be)

4 spicy overweight: take out a part of the old oil from the pot, participate in a portion of the broth and then add an appropriate amount of mash and white sugar can be.

5 salty enough to dissolve salt in broth and add the right amount to the bottom of the pot

6 too salty: add lotus root slices and potato slices can be one point, or add the right amount of broth can also be solved. (Lotus root slices and potatoes have the effect of reducing the salty)

7In order to ensure that the guests of the halogen reckless behavior and pour a lot of vegetables into the pot to affect the quality of the bottom of the pot, please keep the bottom of the pot 8 minutes full.

Taboos of hot pot:

Some people say that eating hot pot as long as the soup on the line, all you can eat something beans can be hot, "the fire can be hot good" and so on, in fact, is not true, in order to make the hot pot to always maintain its characteristics or a taboo multifaceted problem.

1 avoid using corrupt raw materials 2 avoid using chlorophyll-containing too heavy vegetable raw materials. 3 avoid using the hair of the system with too much alkali raw materials 4 avoid using too much meridian and fiber tissue is too coarse raw materials. 5 avoid adding soy sauce in the soup marinade 6 avoid the soup become mixed and become strong. 7 avoid regulating the fire is not degree of control 8 avoid putting in too much raw material in the soup pot at one time.