Hot pot spices main raw materials

The main spices commonly used in hot pot are pepper, pepper, chili pepper, cumin, anise, licorice, cinnamon, cloves, nutmeg, dried nutmeg, cardamom, cardamom, tangerine peel, pungent cumin, cumin, dill, pulverized dahuric root, dahurica dahuricae, trinella sativa, sage, thyme, grasshopper, allspice, good ginger, sweet oregano, sandalwood, bay laurel, mokume gaen (wooden spice), broad-saxifrage, rosemary, Guangsha Ren, Perilla, Elsholtzia, Licorice, and Fenugreek.

The hot pot base is made with spices, which are used to inhibit odor, increase aroma, prevent corrosion, and provide medication, and the aroma is released slowly as the hot pot is scalded and shaken, which lasts a long time. However, the customers can't wait for the hotpot, they have high requirements for the fragrance before eating the hotpot, so according to the customers' psychology, we developed the hotpot spices which can give out the fragrance instantly.

The second increase in aroma of the hot pot to meet the requirements of diners, seasoning is the essence of the hot pot production. The materials used in Chongqing hotpot are very simple, and it is mainly the chef's understanding of the materials and mastery of the fire that is used to stir-fry the hotpot base, in pursuit of the "original flavor" and "true flavor," including the natural flavor of the raw materials and the delicious flavor that emerges from shabu-shabu.

Modern flavoring, especially in the fast-paced life of modern people, seeks "thick but not greasy, light but not thin" in terms of diet. "Thick but not greasy" means that the flavor should be thick, not greasy, that is, to highlight the flavor, but also to remove the raw material odor, but also to maintain and increase the deliciousness of the raw material, so as to receive in addition to the foreign taste, the tree is the right taste, add flavor, wide taste effect.

The so-called "light but not thin", that is to say, the flavor should be fresh, not thin, the pursuit of the taste of clear beauty. Chinese food is "a hundred dishes and a hundred flavors", and the essence of hot pot is "a hundred dishes and a flavor", in addition to hot pot to pay attention to the "flavor", "true flavor

Making hot pot spicy notes

1, hot pot base to be fragrant, a variety of spice preparation is very important, spices are also divided into the main ingredients and secondary ingredients, such as anise, cinnamon, cloves, sand nuts, cumin, fennel, coriander, grass nuts, cumin, cardamom, sambucus, fragrant fruits, lingzhao and so on, which are the most prominent fragrance spices Do the main ingredients, the other spices can be mastered by yourself, the flavor is heavy on the less put, the flavor is light on the more put, the portion needs to be less than the main ingredients.

2, Chongqing hot pot to be full of aroma, in addition to spices, butter is also essential.

3, hot pot base frying to pay attention to the fire and time, in the production of the base must be used to stir fry with a small fire, so that the flavor of the spices all fried out, some amateur fryer like to fry with a big fire, however, a lot of spices inside is still dry, that is simply not fried flavor. In addition, with a small fire slowly frying can also slowly to the base of the water evaporation clean, help storage and flavor retention.