What's in a spicy hot pot

Black fungus, oleander, freshwater rolls, cauliflower, flat mushrooms, fish tofu, carrots, Japanese tofu, veggie duck, dongqua, wood ear greens, shiitake mushrooms, gongwan, baby bok choy, enoki mushrooms, fish balls, potatoes, thousand-layer rolls, crab meat sticks, shredded seaweed, duck blood, bloomed intestines, cockles, fried gluten, fish and bamboo wheels, soy bean skins, tomatoes, kissing intestines, bamboo roasting sticks, doughnuts, shrimp balls, rice cakes, sliced lotus roots, and fresh shrimp crisps.

Spicy Hot Pot (Spicy Hot Pot) is a traditional snack originating from the town of Niuhua, Leshan, Sichuan Province, and Spicy Hot Pot is also improved by absorbing the advantages of Spicy Hot Pot. It is the most unique and representative of the Sichuan and Chongqing regions, and is a kind of diet that can best represent the "Sichuan flavor".

June 20, 2017, the State General Administration of Quality Supervision, Inspection and Quarantine, the National Standards Commission jointly issued a series of national standards for English translation and writing norms in the field of public **** services, and the standard translation of the term "spicy hot pot" is Spicy Hot Pot, which will be formally implemented from December 1, 2017 onwards.

Extended Information

Ingredients

1, Gan Woad

A fuzzy, dark brown root-like spice, known as vanilla in Chengdu and Xiang Woad in Chongqing, should actually be called Gan Woad, also known as Gan Woad Xiang. Isao has a pungent odor, similar to the strong smell of turpentine. Add this spice to soups for a strong flavor. You should not use more than 5 grams at a time, otherwise the aroma will be "cloying".

2, cloves, also known as male cloves, sub-cloves, for the flower buds of cloves, cooking is commonly used in the dry product, strong flavor, taste of the tongue, numb tongue feeling,. The amount 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 with a flavor of spices. It is characterized by the smell of aroma, taste slightly sweet. In cooking both hot pot, braised, brine can be used. Because of its flavor is someone like someone annoying, it is more flexible in the use of 5 to 10 grams is appropriate.

4, cumin

Also known as fennel, fennel, silk cabbage, Huaixiang, wild fennel. Most areas of the country are cultivated and familiar, its fresh stems and leaves are commonly used in cooking to make fennel beans, fennel stuffed dumplings and so on. Its ripe fruits resemble small grains of rice or cumin, and have a peculiarly aromatic odor.

Used as a spice, it is widely used in braised, marinated and spicy hot pot. In hot pot can be appropriately increased dosage, such as 10 to 20 grams or a little more.

5, grasshopper

A ginger plant grasshopper fruit, taste strange, not good. Cooking can be shot broken or whole grain use, as a spice and beef with burning or with brine, its flavor is particularly good. Grass berries in spicy hot soup 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 plant is the mature fruit of Yangchun sand, taste astringent, smell flavor. Used in spicy hot soup and brine in the soup is not too much, to 3 grams or less is appropriate.

7, San Nai

Some places also called sand ginger, mountain spicy, rhizome. Grocery stores, traditional Chinese medicine stores sell its dried slices, its flavor aromatic.

8, spirit grass

should be called spirit grass, also known as zero-ling incense, for the primrose family pearlwort plants. Belonging to perennial herbs, has a strong aroma, taste sweet and flat. Used in spicy hot pot, the general dosage is not more than 5 grams. There is another spirit herb on the market, the name 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, and so on.

9, row of grass

row grass, also known as row of incense, fragrant row of grass, fragrant sheep, hairy stalked pearl beet, also belongs to the primrose family plants, its taste sweet and flat. In the spicy hot pot in the dosage should not be more, 3 to 5 grams can be, can also be used in the brine. Some people say, in the spicy hot pot and brine, "spirit grass to increase the aroma, row of grass antiseptic", in fact, a lot of pungent flavor seasoning are different degrees of bacteriostatic antiseptic effect.

10, cardamom

Also known as round cardamom, the market or drugstore has written for the hundred kow, kowren. In the spicy hot pot add 3 to 5 grams can be. Because of its good flavor, it is used in small quantities.

11, nutmeg alias jade fruit. In the hot pot in the use of very common, but taste the flavor is not good. This thing can not be used more, 2-3 can be.

12, cinnamon

Also known as cinnamon. Oily, strong flavor. Taste taste spicy, aftertaste slightly sweet. Spicy hot pot and brine in the use of very common, the amount of 5 to 10 grams is appropriate.

13, cumin

Alias Arab cumin, resting fennel, belonging to the umbelliferae, cumin seeds. Mainly produced in the Chinese border area, the fruit is oval. The two ends of the slender about 5 millimeters, 3 millimeters wide, light greenish gray, the same shape as cumin, the use of attention to sealing and preservation, so as not to run the flavor of the effect.

14, incense leaves

that is, the leaves of osmanthus, gray-green, to the body of no moldy eschatology, aroma and rich taste of the best. It can increase the aroma and remove the odor, and promote the role of appetite.

15, there is also a thousand spices and other ingredients.