What is the meaning of "spicy hot"?

Spicy hot, is the Sichuan and Chongqing region's most characteristic, but also most representative of the "Sichuan flavor" of a special snack. Large and small spicy hot stores, stalls, all over the streets and alleys, can be said to be a bright scenery of the city of Sichuan and Chongqing. Spicy hot is a folk snack, is the crystallization of the wisdom of many people.

And in fact, the essence of spicy hot pot does not lie in the cooking, but in the soup. It is more than seven days with the old soup, the day of the first seasoning, wrapped in a cloth, immersed in it, to the kettle, to be boiling, according to the eggs, pills and a variety of ingredients under the pot hot cooked quickly and slowly, in turn into the seven or eight ripe that is salvaged, and then take the spoon will be the garlic and ginger, sprinkled on top of the cooked sesame seeds, a bowl of color and flavor, a good class of deliciousness on the made, people eat fingers. Spicy hot looks tender, smells fragrant, tastes spicy gas is more and more intense, until it is not enough, have to look at the spicy sigh carry on, have to give up.

Making spicy hot, in fact, is also simple, vegetables, fish and meat, regardless of meat and vegetarian, regardless of whether it is not related, it is worn on a thin stick, a brain into the high temperature, really is to go to the fire. There is no cooking process, they are so roughly stirred together, stained with each other's flavors, can no longer be separated. As the world, the beautiful, ugly, fat, thin, tall, short, good, bad, red, green, blue, purple, black, white; the emperor, generals, peddlers, the three religions and nine streams, a wide variety of together in a piece of time, slowly fusion, mutual infiltration, not divided into two, you have me, I have you, and finally turned into a numb, spicy, fresh, crisp delicacy, these irrelevant ingredients, but constitutes a harmonious whole, gushing with the flavor of each other, can never be separated. These unrelated ingredients, however, constitute a harmonious whole, pouring into the stomach, heart and memory of gourmets.

In the cloudy, damp and foggy region of Sichuan, boatmen and slender men, who worked for years, built stoves, set up tiles, and drew on local ingredients, pulled some wild vegetables, put in peppercorns, chili peppers and other seasonings, and shabu-shabu to eat them. This was a good way to get rid of cold and dampness. Later, this custom of cooking and eating shabu-shabu food was inherited, and later developed into the spicy hot pots that we often see in the streets today.

Origin

Spicy hot pot originated on the banks of the Yangtze River. Initially, it was the boatmen and fiber workers who created this easy and unique way of eating spicy hot pot. From Sichuan Yibin to the Three Gorges Wushan, due to the rapid flow of water, fiberglass man became an essential landscape, they are pulling the fiber in the margins of the river to build up the stone, set up a pot, pick up some branches as dry wood for the fire, scoop a few scoops of the river water, everything is locally sourced, there are vegetables to put food, no food on the pull some wild vegetables to fill up the number, and then put into the sea pepper, peppercorns, and other seasoning, and shabu shabu and eat it, not only can be a fruit of the stomach, but also can be driven away from the cold, and dispel dampness. This method of eating was soon spread along the river because of its simplicity and ease of use. Later, vendors on the docks saw the business opportunities and modified the dishes and stoves, placing them at the ends of the burdens and shouting while walking, so that the people selling labor on the river and at the bridge became regular customers around the burdens. To this day, spicy hot pot also gradually from the river to the shore.

Development

Spicy hot pot can be said to be the predecessor of Chongqing hot pot, can also be said to be a simplified version of hot pot. The difference is that the meat and vegetables are threaded onto bamboo sticks, and when eating, a large handful of the meat and vegetables threaded up on bamboo sticks is put into the tumbling red soup. The authentic way of eating is not to eat them one by one, but to grab a large handful, run them through chopsticks, and the vegetables will fall into the fragrant oil dish one after another, and then feast on them! In addition, spicy hot pot and hot pot ingredients used in general, spicy hot pot and hot pot is the biggest difference is simple and fast.

With the development of the times and the market hot spicy hot also changed a string of eating method, Chongqing Taixing hot spicy hot take the lead in the implementation of the catty eating method, vegetarian dishes 10 yuan / catty, meat dishes 28 yuan / catty.

It is such a we treat dinner may not think of anyone, but often appear in the streets and alleys of the small spicy hot, as always, solid fire for nearly 20 years. There is no luxury decoration, no expensive dishes, no smile like a flower restaurant foreman, not even a decent signboard, a few tables, two stoves, full of bamboo sticks, so every day surrounded by a circle of people, eat tasteful, sweaty, that feeling is a word: cool!

Because of this, hot and spicy hot will be like a spring to develop and grow, and quickly spread to the national radiation. Among them, Heilongjiang Zhen soup spicy hot, double river town Ma's spicy hot, Muleng City Longjiang Shangpin bone soup spicy hot is the development of recent years, has participated in a number of Sichuan and Sichuan food competition to obtain very good praise. Jilin Yanbian thin monkey spicy hot, Beijing bubble hot bone soup spicy hot, Hebei good cooking art bone soup spicy hot, Sichuan Leshan Niu Hua spicy hot, Heilongjiang Yang Guofu spicy hot, spicy hot pot spicy hot, Huzhou bowl of spicy hot, Zhejiang Ji Aba spicy hot and Shanghai Zhou's spicy hot are called the best.

Change

But with the development of society, the standard of living is increasingly improved, people advocate health, the pursuit of fashion, improve the quality of life needs more and more strongly, people are no longer on the food is to eat well, eat well so simple, but pay more attention to the health of the food and health care. So that the traditional hot and spicy hot business model and dining in a variety of shortcomings are exposed: rough process, single flavor varieties, poor dining environment, can only eat vegetables can not taste soup, and even food hygiene and dietary safety have become a big problem.

So, the environment, taste unity, service to the new school of spicy hot store also came into being, for example: spicy cooking questions, is one of the bold innovation, also belongs to the new school of hot spicy hot on behalf of more and more modern consumers are getting more and more favor and pursuit, it must be said, the traditional mode of operation, the need for continuous improvement and innovation, in order to be able to develop.

The development of the traditional hot and spicy market, experienced the stall type operation, the stall type operation, store type operation; taste type operation, service type operation, service and dishes and the stage after the beginning of 2008, the market has entered a more intense stage of brand competition. Throughout the development and change of the whole industry, in the final analysis, are market-centered. The traditional spicy hot store (stall) ignores the customer's personalized consumption needs, omits the communication with customers, the product taste is single (is spicy, not pay attention to the taste and nutritional collocation), the consumer service mode is simple, which leads to the operation of the traditional spicy hot in the competition is at a disadvantage. Therefore, in the orderly, characteristics, benefits of the competition stage, only customer-centered, market-oriented, change the business concept and service concept, and constantly meet the needs of the guests, so that guests feel value for money, in order to be invincible.

The first batch of domestic specializing in spicy hot soup as the characteristics of the soup - bone soup spicy hot is the new school of spicy hot one of the biggest beneficiaries of change. It is for the customer's personalized consumption needs, to provide five kinds of eating: the catty spicy hot pot, hot pot spicy hot pot, bowl of spicy hot pot, casserole spicy hot pot, skewers of spicy hot pot, like bowl of spicy hot pot, casserole spicy hot pot is for a single person to order now, skewers of spicy hot pot is ready to come to eat, hot pot spicy hot pot is a multi-people gatherings lively ...... fresh and tasty Ingredients, spicy and addictive; nutritious bone broth, strong body, beauty and skin. This is the more delicious, more nutritious, healthier, more fashionable choice ah!

Whether in the restaurant or stalls on the ...... look: red waves rolling; listen: the sound of people boiling; taste: mouth warm heart sound; fire: a "bubble" go red, a full range of sensory stimulation and experience to give people great temptation. Since the introduction of spicy hot soup, spicy hot store business, daily burst, become the most beautiful local landscape, can drink soup spicy hot has become a street store's secret of winning!

Recipe

General

Pixian Douban

Pixian Douban is brewed with broad beans, chili peppers, salt. Is the local specialty of Chengdu PI County, its color 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 taste and aroma, so that the soup has a warm mellow spicy taste and thick red.

Tempeh

Tempeh is made from soybeans, salt and spices. Its smell mellow, color yellow and black, oily and smooth, Po soft scattered seeds. To Chongqing Yongchuan tempeh taste superior, tempeh used in soup brine can increase the savory mellow flavor.

Dried chili pepper

Dried chili pepper, pungent and warm, can dispel cold stomach, its color is bright red, spicy taste heavier. There are many varieties of dried chili peppers, including Dajinzhi, Erjinzhi, Five Leaf Pepper, Chaotian Pepper, Seven Star Pepper, Dahongpao and Millet Pepper. The addition of dried chili peppers to the base soup can remove fishy and unctuous, suppress the odor, and increase the aroma and color.

Pepper

Pepper, taste pungent and warm, hemp flavor, can warm the cold, with the role of removing dampness and pain, pepper varieties to Shaanxi pepper Sichuan Maowen pepper, Qingxi pepper for the best. Peppercorns are an important seasoning for spicy hot pot, used in soup can pressure fishy in addition to foreign, increase the fresh aroma.

Ginger

Ginger, pungent and wet, containing volatile oil ginger, with a special spicy flavor. Ginger is used in red soup, clear soup soup brine, can effectively remove the fishy pressure shame, aroma and flavor.

Garlic

Garlic, feed pungent gas aroma. Contains volatile oil, disulfide compounds. Garlic is mainly used for flavoring to increase the aroma, pressure fishy taste to odor.

Moromi

Moromi is made from glutinous rice, which is soft and soft, and the wine is fragrant, sweet and delicious, thick but not mixed, and strong but not sticky. It is also a good way to add mash to soup and marinade to increase freshness and remove odors, making the soup and marinade taste sweet and refreshing.

Salt

Sodium chloride is a small crystalline salt with a salty taste, which can detoxify the blood, moisten the dryness and stop the oxygenation, fix the taste, flavor, improve the freshness, relieve the greasiness, and remove the fishy effect.

Horose

Horose is sucrose crystals, sweet taste and flatness, beneficial to dryness, heat. When simmering the soup, adding rock sugar can make the soup mellow and sweet, and has the effect of alleviating the stimulation of spicy flavor.

Material wine

Material wine is made from glutinous rice as the main raw material, with a soft wine flavor and special aroma. The main role of cooking wine in soup and brine is to increase the aroma, color, deodorization, in addition to the odor.

Monosodium glutamate

Monosodium glutamate (MSG) is a seasoning extracted from soybeans, wheat, kelp and other protein-containing substances, and is used to enhance freshness, aroma and flavor.

Chicken Powder

Chicken Powder is one of the more widely used and powerful freshness aids, made from chicken, eggs and sodium glutamate, and its freshness comes from amino acids broken down from animal and plant proteins, and it serves to enhance freshness and flavor.

Pepper

Pepper, pungent and warm, with a strong aromatic odor, with warming and dispersal of cold, stomach and gas effect. It is used in hot pots to remove fishy smells and add flavor.

10 (pot) soup

Bone, broth a lot (add soup at any time)

The following is 10 (pot) soup

Oil fried Pixian douban 800 grams

Pixian douban is made of fava beans. Chili. Salt brewed. PI County, Chengdu is a local specialty. Its color red moist. Spicy flavor 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. Make the soup with warm mellow spicy flavor and thick red.

Oil fried tempeh 200 grams

Tempeh, is a soybean. Salt. Spices brewed, its smell mellow. Yellow and black color. Oily and smooth. Soft and loose seeds. Fresh and sweet flavor. The flavor of Chongqing Yongchuan black bean is the best. The black beans used in the soup brine can increase the savory and mellow flavor.

Dried chili 1000g

Dried chili is warm and pungent in nature and can dispel cold and strengthen the stomach, its color is bright red and the spicy taste is heavy. There are many varieties of dried chili peppers. Two gold bars, five leaves pepper, morning glory pepper, seven stars pepper, big red robe and millet pepper and so on.

Hot pot soup brine pot base to add dried chili peppers, can be deodorized to relieve fatigue suppression of odor, increase the spicy flavor and color.

Pepper 150 grams

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 10

Ginger is pungent and wet. Containing volatile oils curcumin. Has a special spicy flavor. Ginger is used in red soup, clear soup soup brine, can effectively

Deodorization pressure shame. It can be flavored.

Garlic 2 heads

Garlic feed pungent gas aroma. Contains volatile oils, second-rate compounds.

Garlic is mainly used for flavoring and aroma, pressure fishy odor to the odor.

Mash 500g

Mash. It is brewed with glutinous rice, soft rice grain is not rotten, wine juice is fragrant. It is sweet and delicious, thick but not mixed, and canned but not sticky.

Make hot pot soup with mash. It can increase the freshness and remove the odor and make the soup and marinade have a sweet taste.

Salt in moderation

Salt is called sodium chloride and is a kind of crystallized small particles. With a salty flavor, can detoxification cool blood, moistening dryness and stop oxygen. Salt in the hot pot in the fixed flavor seasoning freshness to remove the role of putty and fishy.

Icing sugar in moderation

Icing sugar is a replica of sucrose, for the crystals, taste sweet and flat. Benefit from qi and moisturize dryness, clearing heat.

When simmering hot pot soup brine, add an appropriate amount of rock sugar to make the soup mellow and sweet, with the relief of spicy flavor stimulation.

Material wine 100 grams

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

The main role of cooking wine in hot pot soup and brine is to increase the flavor. Color, deodorization, in addition to the odor.

Monosodium glutamate (MSG) in moderation

Monosodium glutamate (MSG) is made from soybeans. Wheat. Kelp and other protein-containing substances extracted from the flavor,

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 more widely used in recent years, the power of fresh products, with chicken and eggs and sodium glutenate refined, chicken Essence of fresh flavor from the amino acids of plant and animal protein decomposition.

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

Pepper 100 grams

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

In the clear soup hot pot used to remove fishy pressure shame. It is used in clear soup hotpot to remove fishy smell and add fragrance and flavor.

Ingredients

1, Isatis tinctoria

A kind of plush, black-brown root spice, Chengdu people called vanilla, Chongqing people called it fragrant woad, in fact, it should be called Isatis tinctoria, is also known as Isatis tinctoria. With a pungent odor that resembles a strong turpentine scent, woad has the ability to regulate qi and relieve pain, open up the depression and awaken the spleen, and is used as a traditional Chinese medicine for treating chest and abdominal distension, stomach pains and vomiting

Introduction of Spicy Hot Pot Ingredients: Cloves

Throwing up, loss of appetite, and dyspepsia. Add this spice to the soup, its flavor is strong. A dosage should not exceed 5 grams, otherwise the aroma "greasy people.

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 nature of the 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 a flavor of spices. It is characterized by the smell of aroma, taste slightly sweet. Its flavor is pungent, warm, have a warm stomach, dispel

anise

cold hernia effect. In cooking both 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

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. 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 pot. In hot pot can be appropriately increased dosage, such as 10 to 20 grams or a little more. In terms of medicinal use, it is pungent and warm in nature, and has the effect of moving qi, relieving pain, strengthening the stomach, and dispersing cold

Cumin

Use.

5, grass fruit

A kind of ginger plant grass fruit fruit, taste strange, not good. Its medicinal properties of warm, pungent flavor, with 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. Grass berries in spicy hot soup and brine should not be used more, put 3 to 5 is more appropriate.

6, sand nuts

Also known as spring sand nuts, Yangchun sand nuts, the plant Yangchun sand of the ripe fruit, taste astringent, smell flavor, medicinal properties of warm, pungent flavor. It has the function of moving qi and relaxing the middle, strengthening the stomach and eliminating food, and is used medicinally for stomach and abdominal distension,

Cao Guo

loss of appetite, nausea and vomiting, intestinal inflammation, dysentery, and fetal restlessness. Used in spicy hot soup and brine is not too much, to 3 grams or less is appropriate.

7, San Nai

Some places also called sand ginger, mountain hot, for the 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 and spicy hot pot, and the dosage is mostly between 5 and 10 grams.

8, spirit grass

Should be called spirit grass, also known as zero-ling incense, for the primrose family pearlwort plants. Belong to perennial herbs, has a strong aroma, sexual flavor

Sarin

Sweet and flat. It is utilized in spicy hot pots, with a typical dosage of no more than 5 grams. There is another spirit herb on the market, named basil, which can replace one of the above, but belongs to the family of Labiatae, also called zero-lingxiang, also known as nine-layer 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, row of grass

Row of grass, also known as row of incense, fragrant row of grass, fragrant sheep, hairy stalked pearlwort, also belongs to the primrose family of plants, the nature of its taste sweet and flat. It has the effect of curing cold, cough, rheumatism, menstrual disorders and so on. The dosage in the spicy hot pot should not be too much, 3 to 5 grams can be used, can also be used in the brine. Some people say, in spicy hot pot and brine, "spirit grass to increase the aroma, row grass antiseptic", in fact, many pungent flavor seasonings have different degrees of bacteriostatic and antiseptic effect.

10, cardamom

Also known as round cardamom, the market or drugstore has written for the hundred knock, knocking the nuts. Mouth taste of astringent flavor, because of its medicinal flavor pungent and warm, so there is a gas, warming the stomach to eliminate food, dampness to stop vomiting, the role of alcohol poisoning. Add 3 to 5 grams in spicy hot pot. Because of its good flavor, so the dosage is small.

Sannai

11, nutmeg alias jade fruit. 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

Also known as cinnamon. Pungent, sweet and hot in nature, it has the effect of replenishing yuanyang, warming the spleen and stomach, removing the accumulation of cold, and promoting the efficacy of blood circulation. The main treatment of kidney yang deficiency, 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 dishes 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

Paikusa

in the Chinese border area, the fruit shape is oval. The two ends of the slender about 5 millimeters, 3 millimeters wide, light greenish gray, the shape of the same cumin, the use of attention to sealed preservation, so as not to run the flavor to achieve the effect.

14, incense leaves

that is, the leaves of the osmanthus tree, gray-green, to the body of no moldy echocarpus, the aroma of 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.

Eating

Spicy hot food is different from Chinese food, not the dishes have been cooked on the table can eat; but some semi-finished dishes to the table, by their own hand operation (cooking), self-scalded self-food; dishes hot (cooking) food heat, in the hands of the diners.

1. Shabu-shabu: the ingredients are clamped together and scalded in the pot, the key is: first of all, to differentiate between the various ingredients, not all of them can be scalded. Generally speaking, tender and crispy texture, instantly cooked ingredients are suitable for scalding (shabu-shabu) food, such as duck intestines, sliced cashews, sliced liver, pea shoots, spinach, etc.; while the texture of a slightly denser, instantly not easy to cook, to be more hot for a while, such as maw, fungus liver, sliced beef, etc.; Secondly, we should observe the changes in the soup and brine, when the soup brine is boiling, rolling, and the soup and brine on the grease is sufficient, scalding food tastes good and heat preservation; again, we need to control the heat, the fire, overdoing, food will become old. Excessive, the food is old, the fire is not, it is raw; fourth, hot food must be clamped firmly, or fall into the pot, it is easy to cook old, boiled.

2. cooking: that is, the ingredients into the soup cooked. The key is: first of all, to choose the ingredients can be boiled, such as scallops, meatballs, mushrooms, etc. These texture is more compact, must be heated for a long time in order to eat the raw materials; secondly, to master the fire, some of the boil for a long time to be boiled loose, boiled.

3. Eat spicy hot experience should be the first meat after vegetarian, hot food soup must be rolled open, to be all immersed in the soup hot food; followed by adjusting the spicy flavor, method is: like spicy, can be hot from the hot pot side of the oil hot food; conversely, from the middle of the boiling hot food; again is to eat hot spicy hot, must be accompanied by a cup of tea, in order to appetizing and digestive, oil to greasy, change the taste, to reduce the feeling of hot and numb.

Healthy eating

Spicy hot is a lot of people love to eat street food, due to the amount of fat, was included in the list of junk food, then how to eat spicy hot the most nutritious?

Some people think that spicy hot is an unhealthy food, perhaps more because of its humble origins, low price, worried about its safety features. In fact, if you can keep a good eye on food safety and make reasonable combinations, spicy hot pot can be said to be a pretty good fast food, much healthier and more environmentally friendly than fried food.

First of all, spicy hot is not spicy, if you do not require more chili. Instead, you can put sesame paste, which is a very healthy seasoning, rich in calcium and vitamin E. Often add garlic juice, and sterilization effect.

Secondly, spicy hot usually have a variety of green leafy vegetables, a variety of soybean raw materials, algae such as kelp, mushrooms and other fungi, potatoes, fish, eggs and so on, compared to plant-based raw material varieties dominant. As long as it is reasonably matched, it is easier to achieve the requirements of acid-base balance than general fast food dishes, and is also in line with the principle of food diversity.

Thirdly, the heating temperature of spicy hot pot is not high, and will not produce oil smoke and fat high temperature oxidation problems. Compared with high-temperature cooking and frying, it is less polluting to the air environment.

Fourth, the process of shabu-shabu removes some of the oxalic acid, nitrites and pesticides from the vegetables, reducing anti-nutritional factors and toxic substances despite the loss of some vitamin C. The process of shabu-shabu is also a good way to reduce the amount of vitamin C in the vegetables. As long as you change the shabu-shabu water regularly and add less salt during the shabu-shabu process, it's a very good way to cook.

Lastly, the seasoning of spicy hot pot can be healthy and low-fat. There is no oil in the shabu-shabu, and the amount of oil can be reduced according to the customer's requirements, so overall, the ingredients contain less fat and are lower in calories. In contrast, stir-frying is often a three-step process of oil sliding, cooking and frying, and customers can't choose how much oil to put in their dishes.

Methods

Making brine

Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the Pixian bean (first chopped fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh soup. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dried chili peppers, fruits and other condiments. Boil and remove the foam to form the brine.

Making the main ingredients

Wash the meat, rabbit waist, eel, duck intestines cut into 2 centimeters long and wide square; tripe, pork ring throat cut into about 4 cm square. Lunch meat cut into thin slices of about 4 centimeters square; vegetarian vegetables cut into thin slices of about 3 centimeters. With a cleaned bamboo skewer, thread the dishes into a skewer of about 30 or 40 grams.

Scalded

The brine pot is placed on a high flame, so that it keeps a small boil, all kinds of vegetables with a string of bamboo sticks scalded, according to the fire of different dishes scalded to maturity.

Dipping

The scalded dishes are placed in a dish with chili pepper and salt, and then dipped in chili pepper and salt according to your taste. Either dip or don't dip, more or less is up to you.

Tips

The hot finished product is not cooked. The main ingredients used in spicy hot pot should be relatively easy to mature. You can't use ingredients like chicken wings, chicken claws, duck paws, beef and other ingredients that are not easy to scald. Eel, scallop dishes, scalding time should also be longer, scalding such raw materials do not swing too much, too fast, master the fire, there will be no problem of undercooking.

The production of spicy hot is not complicated, the most important is a step of frying material, material frying good pot bottom to be more fragrant, better color, and then with the above good herbs to incense, can achieve twice the result with half the effort, red soup let a person see the mouth after drooling, hooked up with a strong appetite!

And really enhance the taste of the key point in the preparation of the oil plate, hot and spicy hot pot is characterized by this, the oil plate alone should be more than ten kinds of materials to mix, taste to salty and fragrant. Many cities do hot pot style spicy hot pot have changed the original face of spicy hot pot, not to mention how the taste, Sichuan cuisine taste is generally very heavy, very domineering, so people eat after a long time, there will be a next time to eat the idea!

Sichuan's spicy and not as we think, because the Sichuan people eat chili are processed through the frying, usually with a pot kang cooked, so unlike other provinces and cities of the chili to eat the heart of the fire, Sichuan's spicy will only be wandering around the mouth, that is, as we often say, not spicy heart, this point should have been to the people of Sichuan should be well aware of.

Flavor types

Spicy hot although originated in Sichuan, mainly including Chongqing spicy hot and Chengdu spicy hot two spicy hot flavors, like a province of two regions with different accents, the two flavors have their own unique characteristics.

Chengdu

Flavor to Leshan Niuhua spicy hot as a representative of the Chengdu flavor is characterized by spicy hot pot recipe taste light, the base taste light, fried material in the flavor of the main dissolved in the oil, the oil is large, the taste of the soup is not very fragrant. However, put into the hot pot in the flavor of the more cooking the heavier, with the flavor plate more thick taste, this flavor of spicy hot pot recipe is only suitable for hot pot class spicy hot pot or small hot pot.

Chongqing

Flavor to Chongqing Liangping spicy hot practice as a representative of the Chongqing flavor is mainly characterized by spicy hot recipe texture is heavy, the flavor is mainly dissolved in the soup, the oil taste is very big, the soup flavor is very fragrant, rich, the main representative is - Huafei four seasons Wang spicy hot. As mainly in the city as a fast food snacks, spicy hot pot recipe taste close to the general public. My experience is that this flavor is suitable for the region where the spicy taste is very heavy.

Northeastern

Northeastern Kanto Boiled can be said to be in addition to spicy has been completely not spicy hot, because it does not need to fry the material, there are two practices, respectively, to Yang Guofu as the representative of the type of bone soup, characterized by the taste of meat is not greasy, smooth texture. The other is the clear soup spicy hot pot represented by Shi Ji spicy hot pot, the flavor of pure seasoning and sesame sauce with seasoning, the practice is simple and easy to master, rich flavor, more healthy.

Popular

Southern people taste relatively light, northern people taste heavy, how can suit the taste needs of different customers, has been a major core problem of spicy hot pot national popularity. Kung Fu spicy hot simple solution can be made according to the customer's taste modulation of spicy hot, a pot of soup to solve the problem, the operation is more convenient, better taste.

Home made version

Main ingredients: tomatoes, fish balls, meatballs, crispy sausage, crab stick, seaweed, fans, potato chips, lettuce

Oleander, cilantro, baby bok choy, broth, garlic sauce, sesame sauce, small chili pepper pepper oil

Production steps:

1. pot of oil, small fire sautéed peppercorns and a small chili pepper and then fished out and discarded.

2. Peeled and diced tomatoes slowly sautéed red sauce, add a bowl of broth and bring to a boil over low heat.

3. Put fishballs, meatballs, crispy sausage, crab stick, seaweed and cook slowly, cook out the flavor

4. Then put the vermicelli, soaked potato slices, lettuce, oatmeal, cilantro, baby bok choy and so on, turn off the heat when cooked, add the garlic sauce and seasoned sesame sauce.

Safety risks

1. Food ingredients are not fresh, or treated, such as formaldehyde treatment can improve the texture of aquatic products, animal blood, tofu and other foods.

2. Fats and oils are not fresh, using oils that have been repeatedly heated, or oils that do not meet the test indicators. Eating fried food in restaurants where the oil has been repeatedly heated is even more dangerous.

3. The repeated use of scalding water, which may accumulate harmful substances. This is a problem that can exist, such as rising levels of nitrite and oxalic acid. Therefore, shabu-shabu water should be changed regularly.

4. If there is too much salt and too much MSG, it is not suitable for people with high blood pressure, heart disease, or kidney disease who need to control the salt content. The amount of seasoning can be controlled. Producers often tend to add heavier flavors in order to attract consumers and to mask the problem of lack of freshness brought about by insufficiently high-quality ingredients.

5. If the spicy flavor is too heavy, it is not suitable for patients with respiratory diseases, digestive diseases and various chronic diseases.

6. If you like to eat when the temperature is very high, it is harmful to the mucous membrane of the digestive tract. Consumers can choose to cool themselves before eating. Because the spicy hot seasoning itself is cool, the plate is large heat dissipation is also fast, scalding mucous membrane can be completely avoided.

7. Insufficient heating time, there may be a hidden danger of germs surviving. The key is to make sure you wash and heat it well.

8. Food containers are not clean enough and not sufficiently sterilized; disposable chopsticks and napkins are not hygienic. It also seems that most diners are not in the habit of washing their hands before eating. The authorities should conduct frequent spot checks to ensure proper management of food hygiene; diners should also practice good personal hygiene themselves.

9. It is possible that other ingredients, such as anti-diarrhea drugs, may be added to the seasoning.