Seek a bowl of spicy hot detailed recipe, practice, is the kind of store to order a bowl of spicy rice noodles, wide powder, fine powder and so on.

In the many snacks, the unique flavor of the "spicy hot" when push the first. Spicy hot, as the name suggests, is a numb and spicy and relatively hot food. Since hemp, it is impossible to less pepper; and spicy can not be no chili. Speaking of which, it seems to be a bit similar to our Sichuan cuisine. Of course, we can not just eat pepper and chili, spicy hot food is the main food is vermicelli. If you go up a little "grade" to make it more delicious, you can add the appropriate meat and greens, etc., so that the nutrient-rich, may change the original quality and flavor of spicy hot pot, not pure addictive. Spicy hot also pay attention to a "hot" word, is to eat while hot, eat while hot, so that you can numb the pain, spicy enough.

Spicy hot recipe-1

Rapeseed oil half a catty, half a catty of lard, half a catty of butter, peppercorns 2 two, dry chili 4 two, Pixian bean petals 1 bag, rock sugar 2 two, half a catty of ginger, half a catty of garlic, 5 grass nuts, fennel a little, 25 cloves, cinnamon 5 small pieces, one or two of chicken essence.

Three oil mix - add rock sugar stir-fried over low heat - add Pixian Douban stir-fried over low heat (at least half an hour), can not make the sugar charcoal, otherwise it will be bitter - the remaining ( Chinese medicine except) together to fry, to be ginger and garlic flavor - divided into 5 pots - add water (preferably bone broth) - equal parts to add Chinese medicine simmer for half an hour can be.

Spicy hot recipe-2

250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian Douban, 50 grams of Yongchuan Douban, 10 grams of rock sugar, 5 grams of pepper, 2 grams of pepper, 30 grams of dried chili peppers, 20 grams of mash juice, 20 grams of shaoxing wine, 10 grams of ginger, 100 grams of salt, 10 grams of grasshopper, 10 grams of cinnamon, 10 grams of rowan grass, 10 grams of white mushrooms, chili noodles. 10 grams, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County Douban (first Do 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, dry chili, fruits of the grass soup with chicken broth to add cinnamon, orange peel, dry chili pepper, pepper, star anise, Sannai, Hanyuan peppercorns and other condiments. Simmer open after beating the foam that is into the brine hot pan under the oil, oil cooked dry chili peppers and peppercorns slightly over the oil. Douban must be PI County Douban

Spicy hot pot recipe-3

Accompaniments: Sichuan pepper, Sichuan pepper, anise, cinnamon, cool ginger, sesame leaves, grass berries, meat buckle, sugar, dark soy sauce, bean paste, ginger, green onions

Main Ingredients: tender chicken thighs, pigeons (two, depending on the amount of soup), pork bones, chicken bones, goat bones, buffalo meat, buffalo tripe

Main Ingredients: tender chicken thighs, pigeon (two, depending on how much soup), pork bones, chicken bones, goat bones, buffalo meat, buffalo tripe

These are the main ingredients in the recipe. p>

Oil: lard, tallow, rapeseed oil

Production: put rapeseed oil in the right amount, oil temperature of 60%, put the sugar fried into a lake, to be the oil temperature rises until 90%, under the tender chicken thighs, to be the color into a bright red slightly heavier, add soup, a little cooking, put tallow, lard, chicken bones, sheep bones, buffalo meat, put Sichuan pepper, star anise, cinnamon, cool ginger, meat buckle, sesame seeds, grass berries, a little light soy sauce, slow and light stewing. Another pot, put vegetable oil, fried bean paste out of flavor, put ginger; to meat rotten, soup color, after three times in addition to the smell, soup into.

Accessories: enoki mushrooms, cilantro, green bamboo shoots, etc. (in Changsha, there are many kinds of ingredients, all kinds of meat and vegetables)

Spicy hot: garlic or sesame oil and juice stir-fried

Spicy hot method and steps

Spicy hot belongs to the hot pot varieties of the lower grades of varieties of hot pot is the Sichuan hot pot in the "snack-type"

The hot pot is mainly in the dusk of the evening, the hot pot in the "snack type," and the hot pot in the "hot pot" is the "hot pot" in the "hot pot. "Mainly at dusk or at night when the night market set up business spicy flavor thick, affordable, mainly suitable for spring and fall business.

Seasoning: 20 pounds of butter; vegetable oil 5 pounds; Pixi sauce 4 pounds; (morning glory) chili 2.5 pounds; pepper 2 pounds; rock sugar 2 two; ginger 1 pounds; green onion 0.5 pounds; anise 0.1 pounds; licorice 0.5 two; mountain nai 0.5 two; cinnamon 1 two; 1 two; Wicker Sarsaparilla 20 grams; white buckle 0.8 two; fragrant fruit 0.5 two; sand ginger 0.5 two; comfrey 0.7 two; cloves 0.3 two 0.5 tael of gardenia; 0.6 tael of grasshopper; 2 bottles of maojiao; 1 bag of 100 grams of tempeh; 0.5 tael of pepper.

Method:

① Pixi County sauce stack fine, dry chili peppers cut into sections and wash with water and soak with water, ginger peeled and patted loose and dry chili peppers soak, and then use the meat grinder stranded velvet, hinged on the ginger will also join the stranded velvet, rock sugar patted and ready to use. Onion ginger cut into pieces and spare; comfrey soak through cut into small pieces and spare; all kinds of spices are soaked through spare; two kinds of oil mixed evenly burned to eighty percent of the heat when the end away from the fire down to forty percent of the heat and spare; tempeh chopped into mushy soybean paste, bean paste, chili pepper mushy soybean paste, mushy soybean paste mixed into both the spicy sauce and spare.

② net pot of oil to 40% of the heat into the soaked comfrey invasive frying excellent when fishing without, add onion and ginger pieces of fried and dry when adding rock sugar simmering out of the sugar color plus spicy sauce with a small fire heating 1.5 ~ 2 hours or so, plus spices continue to heat for 0.5 hours, add pepper powder heated for 15 minutes, such as spicy flavor out of the fallacy of the bad to push the water will be exhausted when the end of the fire mouth, down to room temperature both get The base material.

(1) raw materials: to wear a bamboo stick on the raw materials as a standard, there can not wear a bamboo stick, such as: vermicelli, vermicelli, wide noodles, kelp, etc..

(2) method: the use of pot form: spicy soup = white broth + base + red oil + pepper oil + seasoning = 3: 2: 2: 2: 1

(3) white broth is generally used to use less bones and glutinous rice and Chinese yam more method of stewing the color of the whitish fresh flavor of the fresh broth, in the production of fresh broth is generally not added spices; base: the main highlights the spicy flavor and the fresh taste of the lighter.

(4) seasoning: commonly used salt, monosodium glutamate (MSG), chicken broth, chopped green onion, ginger, garlic, cooking wine, pepper, shrimp / seaweed; according to different tastes can be adjusted according to the taste of the spicy flavor, if you only add the base of the taste can not reach the part of the chili oil and pepper oil can be added.

Reminder: because of the taste of eating spicy hot pot has a lighter, can not eat spicy and hemp flavored soup, so the operator added a savory taste of white soup. Both white soup = fresh soup + seasoning. Fresh soup with the same spicy flavor of the soup. Seasonings: salt, monosodium glutamate, chicken broth, chopped green onion, ginger, garlic, cooking wine, pepper, tomatoes, cilantro, sesame seeds, chicken oil, shrimp / seaweed. (into a bowl of spicy hot pot); spicy soup: that is, the bone system clean put in the soup tube heat, and add the rice and Chinese yam powder made of medicine packet, stew until the soup white when adding spice packet stew to the viscous seasoning seasoning salt, cooking wine, chicken powder, special base (you can add the base of the cooked ingredients into the soup stew in the stewing of the base of the stewing of the ingredients made of red bean paste, chili oil; pepper oil mixing and stewing to the taste of the thicker, then the heat to keep the soup slightly thicker. (Turn the fire to keep the soup slightly open state can be). Ingredients that can be blanched: vermicelli, vermicelli, vermicelli, seaweed, rape hearts, mung bean sprouts, cabbage rolls, shredded chicken, shredded meat, tofu puffs, etc. Guests can choose their ingredients first, cook them in a bowl, pour on the spicy soup, sprinkle with crispy peanuts, shredded or diced mustard greens, green onions, cilantro, and drizzle with sesame oil. I Sichuan must use top quality raw materials chili pepper with wild mountain pepper Kang Shi Fu pepper beef noodle bubble noodles the kind of Sichuan called millet spicy (Chao Tian Pepper did not have this comfort millet spicy best) pepper with Sichuan cuisine with (Jinyang Pepper) fried with tools crushed homemade sesame oil fried and poured on top of the oil explosion cilantro segments, a little sesame oyster sauce material:

Pot into the vegetable oil, add garlic paste stir-fried, and then put oyster sauce continue to stir-fry through, and after adding a little cooking wine, sugar, monosodium glutamate, pepper can be mixed well.

This kind of seasoning is suitable for people who don't eat spicy food, and it is suitable for dipping lamb, beef, live shrimp, clams, mussels and other live fresh ingredients.

3, red oil and garlic material:

Sichuan hot sauce fried red oil, add a little sugar, soy sauce king, vinegar, monosodium glutamate, raw garlic together with mixing into.

This kind of seasoning is spicy and fragrant, suitable for a variety of people's tastes, suitable with fish, waist, gizzard, chicken slices, vermicelli, cabbage, spinach, tofu and other main ingredients.

4, strange flavor material:

First cut red pepper fine, add vegetable oil in the pot to ninety percent of the heat, into the chili pepper finely chopped fried through the bowl, and then add other ingredients together and mixed into a paste that is made.

This seasoning is mainly spicy, and a variety of flavors, suitable for a variety of meat and vegetable dishes and other main ingredients can be.

5, milk preserved juice material:

First of all, the red milk preserved crushed, add a little cold water into a thin paste, and then use the clean gauze to drain the slag, put into the pot to boil add a little sugar, monosodium glutamate, white wine, salt can be mixed well.

This seasoning is suitable for fish, shrimp and other main ingredients is good.

6, sesame sauce material:

Sesame sauce (or peanut butter, with cold water while mixing into a thick paste, add a little sugar, salt, soy sauce king, pepper, monosodium glutamate (MSG), scallion white head, cilantro, sesame oil and mix and that is to become.

This kind of seasoning is suitable with clams, fish slices, waist slices and all kinds of river food.

7, ginger juice material:

Ginger peeled and cut into pieces, add vinegar, sugar, soy sauce, salt, monosodium glutamate (MSG), and then add cold water and mix well.

This kind of seasoning is suitable with fish, shrimp, razor clams, conch, mealy bugs and so on.

8, sesame oil:

Soy sauce king add a small amount of cold water and sugar, monosodium glutamate, sesame oil and mix into.

This material is suitable for a variety of hot pot.

9, sesame sauce, red bean curd milk, chive flowers, red chili oil