What is the essence of Chongqing hot pot?

First, spicy food, with multiple flavors coexisting. Second, pay attention to seasoning. Good at changing. Third, focus on using soup. Advocate for nature. Four, fine knife work, flexible changes, five wide selection of ingredients, unique style and six meals in one. Chongqing Hot Pot Ingredients and Spices Properties: Pixian Douban Pixian Douban is brewed with broad beans, chili peppers and salt. It is a local specialty of Pixian County, Chengdu. Its color is bright red and moist, and the spiciness is strong; Pixian Douban is a red soup hot pot The most important seasoning in soup, it can increase the flavor and aroma when used in soups and stews. It makes the soup have a warm and spicy taste and a thick red color.

Tempeh tempeh is made of soybeans, salt and spices. Brewed, it has a mellow smell. It is yellow and black in color. It is oily and smooth. It has soft and loose seeds. It tastes fresh and sweet. The Chongqing Yongchuan tempeh has the best flavor. The tempeh can be used in soups and stews to increase the salty and mellow taste. Dried chili peppers Dried chili peppers are pungent and warm in nature, can dispel cold and strengthen the stomach. They are bright red in color and have a strong spiciness. There are many varieties of dried chili peppers, including large gold bars, two gold bars, five-leaf peppers, Chaotian peppers, seven-star peppers, Dahongpao peppers and millet peppers. Adding dried chili peppers to the hot pot soup stew (bottom of the pot) can remove the fishy smell, relieve greasiness, suppress the odor, and increase the spiciness and color. Zanthoxylum bungeanum Zanthoxylum bungeanum. Zanthoxylum bungeanum. Zanthoxylum bungeanum. Zanthoxylum bungeanum. Zanthoxylum bungeanum. Zanthoxylum bungeanum. Zanthoxylum bungeanum. Shaanxi pepper, Sichuan Maowen pepper and Qingxi pepper are the best. Zanthoxylum bungeanum is an important seasoning for hot pot. It can be used in soups and stews to remove fishy smell and increase the flavor. Old ginger is pungent and moist. It contains the volatile oil gingerol. It has a special spicy aroma. Old ginger is used in red soups and clear soups. It can effectively remove the fishy smell and suppress the smell. It can improve the flavor and seasoning. Garlic is spicy and aromatic. It contains volatile oils and second-rate compounds. Garlic is mainly used for seasoning. It is fragrant, suppresses fishy smell and removes odor. Fermented glutinous rice is brewed from glutinous rice. The rice grains are soft but not rotten, and the wine juice is mellow. Sweet and delicious, thick but not mixed, thick but not sticky. Add to the hot pot soup brine (base material) The fermented glutinous rice can increase freshness, suppress fishy taste, remove odor, and make the soup stewed to produce a sweet taste. Table salt, the scientific name of table salt, is sodium chloride, which is a kind of crystalline small particles with salty taste, can detoxify and cool blood, moisturize and stop oxygen. Table salt is used in hot pot. It has the effect of fixing the flavor and seasoning, relieving greasiness and removing fishy smell. Rock sugar and rock sugar make the replica sucrose, which is crystallized and tastes sweet and flat. It nourishes qi, moisturizes dryness and clears away heat. When making hot pot soup, add rock sugar to make the soup mellow and sweet, which has the effect of relieving pain. Spicy stimulating effect, cooking wine Cooking wine is brewed from glutinous rice as the main raw material, and has a soft wine taste and special aroma. The main function of cooking wine in hot pot soup is to enhance flavor, improve color, remove fishy smell, and remove odor. MSG MSG It is extracted from soybeans, wheat, kelp and other protein-containing substances. It has a delicious taste and can be used to enhance freshness and aroma in hot pot. Chicken essence is a powerful freshness-enhancing product that has been widely used in recent years. It is made of chicken eggs and gluten acid. Refined from sodium, the flavor of chicken essence comes from the amino acids decomposed from animal and plant proteins. The function of chicken essence is to increase the freshness and enhance the flavor. Pepper. Pepper has a spicy, temperate and strong aromatic smell, which can warm the body and dispel cold, strengthen the stomach and smooth the qi. Efficacy. Used in clear soup hot pot to remove the fishy smell and increase the flavor. The role and dosage of hot pot spices. 1 Gansong

A kind of stuffing commonly used in spicy hot pot soup or stewed vegetables The velvety, dark brown root-shaped spice is called vanilla by Chengdu people and fragrant by Chongqing people. In fact, it should be called Gan Siong, also known as Gan Siong. Gansong has a pungent smell, similar to the strong smell of turpentine. It has the functions of regulating qi and relieving pain, relieving depression and refreshing the spleen. It is a traditional Chinese medicine used to treat chest and abdominal distension and pain, stomach pain and vomiting, loss of appetite, and indigestion. Add this spice to spicy hotpot soup or brine for a rich aroma. However, you should pay attention to the amount. The dosage should not exceed 5 grams at a time, otherwise the aroma will be "cloying".

2. Cloves

Also known as male cloves and sub-cloves, they are the flower buds of cloves. They are commonly used as dried products in cooking. They have a strong aroma and can taste tingling or numbing. , its nature and flavor are pungent and warm, and it has the effects of warming the stomach, relieving hiccups, driving wind, and analgesic. The amount used in cooking should be within 1 to 2 grams, and never use more.

3. Star anise

It should be called star anise, also known as anise, aniseed, and August beads. This is a spice that people are more familiar with. It is characterized by its aromatic smell and slightly sweet taste. Its nature and flavor are pungent and warm, and it has the functions of warming the body, appetizing, dispelling cold and treating hernia. It can be used in cooking whether it is hot pot, braised, or brine. Because its fragrance is liked by some and annoyed by others, it is more flexible in use, and 5 to 10 grams is appropriate.

4. Fennel

Also called fennel, coriander, Huaixiang, and wild fennel.

It is cultivated in most areas across the country and is familiar to people. Its fresh stems and leaves are commonly used in cooking to make fennel beans, fennel-filled dumplings, etc. Its ripe fruits are like small rice grains or cumin, with a special aroma. Used as a spice, it is widely used in braise, brine, and spicy hot pot. In hot pot, the dosage can be appropriately increased, such as 10 to 20 grams or more. In terms of medicinal use, its nature and flavor are pungent and warm, and it has the functions of promoting qi, relieving pain, strengthening the stomach, and dispersing cold.

5. Caoguo

The fruit of a kind of ginger plant, Caoguo, has a strange and unpleasant taste. Its medicinal properties are warm and pungent in taste, and it has the functions of drying dampness and strengthening the spleen, eliminating phlegm and warming the body, dispelling cold and fighting malaria. It can be broken into pieces or used whole during cooking. It can be used as a spice when roasted or braised with beef. Its flavor is especially good. Caoguo is not used much in spicy hot pot and brine. It is more appropriate to put 3 to 5.

. It has the effect of spreading Qi in the middle, strengthening the stomach and digesting food. It is used for gastric and abdominal distension and pain, loss of appetite, nausea and vomiting, enteritis, dysentery, fetal movements and other symptoms. When used in hot pots and stewed dishes, it should not be too much, preferably within 3 grams.

7? Sannai

In some places, it is also called sand ginger and mountain spicy root, which is a rhizome. Grocery stores and traditional Chinese medicine stores sell dried slices of them, which have a fragrant taste. The medicine is warm in nature and pungent in taste. It can warm the body, remove dampness, promote qi and relieve pain. It is mainly used to treat acute gastroenteritis, indigestion, abdominal pain and diarrhea, cold stomach pain, toothache, rheumatoid arthritis, bruises, etc. It is mostly used in cooking, stewing, and spicy hot pot, and the dosage is usually between 5 and 10 grams. Cantonese people use sand ginger to make salt chicken. In recent years, Sichuan Jianghu cuisine has included the production of "Three Nye dishes", which means that the main ingredients are cooked with a large amount of Sannai, dried red peppers, and dried Sichuan peppercorns. This dish is praised for its fragrant and unique flavor, but there have been no reports.

8?Lingcao

It is a spice widely used in hot pot in recent years. Because all the products sold in the market are dry products, it is difficult to identify them. After many consultations, the dried product was given to associate professor Xu Jiangpu of our school for verification: it should be called Lingxiang, also known as Linglingxiang, and it is a plant of the genus Loosestrife in the primrose family. It is a perennial herb with strong aroma and sweet taste. When used in spicy hot pot, the general dosage is no more than 5 grams. There is another kind of spiritual grass on the market, named basil, which can replace the above one, but it belongs to the Lamiaceae family. It is also called tonka, also called nine-story pagoda, vanilla, perfume orchid, duck head, sparrow head, etc. Pungent and warm in nature and flavor. In terms of medicinal use, its nature and flavor are pungent and warm, and it can cure wind-cold, colds and headaches.

9. Paicao

Like Lingcao, it is also a commonly used spice in spicy hot pot in recent years. A few days ago, I asked Professor Xiong Sizhi to help me search for relevant information, and I quickly got the result: Pai Cao is also called Pai Xiang, Xiang Pai Cao, Xiang Yang, and Loosestrife. It also belongs to the Primula family, and its nature and taste are sweet and mild. It has the effect of treating colds, coughs, rheumatism, irregular menstruation, etc. The amount used in spicy hot pot should not be large, 3 to 5 grams is enough, and it can also be used in brine.

Some people say that in spicy hot pot and brine, "spiritual grass adds fragrance and grass is antiseptic." In fact, many spicy seasonings have antibacterial and antiseptic effects to varying degrees. 10. White cardamom

Also known as round cardamom, it is sold as Baike or Kukeren in the market or drug store. It tastes astringent in the mouth. Because of its pungent and warm medicinal properties, it has the functions of promoting qi and regulating qi, warming the stomach and digestion, resolving dampness and stopping vomiting, and detoxifying alcohol. Just add 3 to 5 grams to spicy hot pot. Because of its good fragrance, the dosage is small.

11. Nutmeg, also known as jade fruit. In recent years, it has been widely used in hot pot, but the taste is also unpleasant. Its medicinal properties are pungent and warm, and it has the effects of warming the spleen and stomach, astringent intestines, and lowering qi. This item cannot be used more than once, only 2-3 pieces are enough. 12. Cinnamon

Also known as cinnamon. It is pungent, sweet, and hot in nature and has the effects of replenishing yang, warming the spleen and stomach, removing cold accumulation, and unblocking the blood vessels. It is mainly used to treat kidney yang deficiency, coldness and pain in the confidants, and chronic diarrhea. It is oily and has a strong fragrance. It tastes spicy and has a slightly sweet aftertaste. It is widely used in spicy hot pot and braised vegetables, and the appropriate dosage is 5 to 10 grams.

13 Cumin

Also known as Arabinia fennel and fennel, it belongs to the Umbelliferae family. The seeds of cumin are mainly produced in the border areas of China. The fruit shape is Oval shape. The two ends are about 5 mm long and 3 mm wide. They are light green and gray and resemble fennel. When using, be careful to preserve them and seal them as much as possible to avoid losing the smell and failing to achieve the effect.

14 bay leaves That is, the leaves of the osmanthus tree are gray-green, have no mold on the body, and have a rich aroma and a high-quality taste. It can increase fragrance, remove odor, and promote appetite.

Hot pot base recipe and stir-frying method 1, small Ingredients for wok-frying method: 3 pounds of butter, 2 pounds of salad oil, 2 pounds of Pixian Douban, 1 pound of white wine, 50 grams of glutinous rice wine, 20 grams of fermented glutinous rice, 1.5 pounds of ginger, 1 ounce of garlic, 1 ounce of Sichuan peppercorns, 1.5 ounces of black bean sauce, 15 grams of Yibin crushed rice and vegetables. 15 grams of rock sugar 1 tael

High-quality chili noodles 2 taels of green onions 1 tael of 3-inch sections Spice recipe: Baikou 5g Cao Guo 5g Sanai 3-5g Cloves 3-5g Amomum villosum 5g Xiang 5 grams of fruit, 5 grams of cumin, 5 grams of cinnamon, 5 grams of licorice, 5 grams of branches, 5 grams of grass, 5 grams of fenugreek, 5 grams of spikenard, 5 grams of tangerine peel, 5 grams of tangerine peel, 5 grams of cinnamon bark, 5 grams of lemongrass 5-8 grams of star anise 5 Grams of fragrant leaves, 5 grams of thyme, 5 grams of cumin, 8 grams of vanilla, 5 grams. Before frying, cut the spices into 2-inch sections and soak them in warm water for about 20 minutes until the peppercorns are swollen. Prepare 2 woks, put one in (Douban, scallions, ginger, fermented glutinous rice wine, 25 grams of garlic, crushed rice, beans, tempeh, rock sugar) ***9 Mix well. Add 3 pounds of butter to another pot and boil, then add salad oil and heat until 7-8% hot, use Spoon the oil onto the evenly mixed watercress, and stir while drizzling the oil to prevent the watercress from burning. Wait until the oil is completely poured out. Then put the watercress on the fire and simmer it over medium heat for about 10 minutes. The watercress dries out quickly and becomes moist with moisture. For the paprika, stir-fry over high heat. When the oil boils, stir-fry over low heat. After 15 minutes, add about 25 grams of white wine and continue to stir-fry until the water in each ingredient is almost dry. Add the soaked spices and continue to stir-fry until the water is almost dry. Dry all ingredients for 9 minutes, then soak the peppercorns until they have swollen, and stir-fry for 5-10 minutes.

As the saying goes, "it won't be fresh without chicken, it won't be fragrant without duck, and it won't be thick without bones." When making white soup, you must pay attention to the matching of raw materials to ensure that the soup is delicious. Its characteristics are: milky white color, good taste, and thick consistency. 15 pounds of old hen, one old duck, one pig bone, 4 pounds of crucian carp (when making crucian carp soup) Be sure to wrap it with gauze) Soup process 1. Boil the raw materials in water. 2. Soak the raw materials in cold water for 1 hour to solidify the nutrients inside each raw material. The soup will be fresh and fragrant. 3. Add ginger when making the soup. Onion cooking wine, pepper particles. 4. Fill it with water at one time. If the water is boiled out, only boiling water can be added to the soup pot. It is strictly forbidden to add cold water to the soup pot. 5. Frequent foaming can ensure that the soup is milky white. Bring to a boil over high heat. The soup stewed over high heat will be thick soup or white soup, and the soup stewed over low heat will be clear soup. Be sure to pay attention. It is generally recommended to use a 4:6 pot, that is, 4 parts clear soup and 6 parts oil. Ingredients for the pot: 50 grams of ginger granules and 50 grams of garlic granules. 15 grams of salt, 50 grams of MSG, 50 grams of chicken essence, 50 grams of pepper, 5 grams of rice wine, 75 grams of white sugar, 15 grams of glutinous rice wine, 10 grams of dried chili peppers, 40 grams of Sichuan peppercorns, 25 grams of oil

5 pounds of old oil, 3 pounds of fresh soup. Remember: first After the taste is adjusted, add the masterbatch. Add the old oil and masterbatch after the Sichuan peppercorns and dried chilies. Recipe for the clear soup pot: 30g chicken essence 20g MSG 20g salt 10g pepper 15g jujube 10g wolfberry 5g garlic 10 5 grams of ginger slices (skin removed) 5 grams of chicken fat 50 grams of tomatoes 4 slices 20 grams of mountain delicacies

4 pounds of clear soup. 100 grams of lard Chop 20 grams of Angelica sinensis and Codonopsis pilosula into granules and put them in the bottom of the white soup pot. The effect is particularly good. Do not put any saucers, cigarette butts and other garbage in the bottom of the pot after the guests have finished eating. To ensure the hygiene of the soup, it is strictly prohibited. Do not put in anything that contains any coloring or flavor. Make sure the bottom of the pot is clean. Pour the oil into a clean bucket. After it has naturally settled for an hour, gently remove the oil from the dough and put it on the stove to boil. . When the color of the washing oil turns black due to long use or improper handling, add water with a ratio of 1:2, boil for about 10 minutes and let it settle for 1 hour. Gently remove the oil on the face and boil it. Yes. If the color is still dark, just continue to wash it once or twice.

Solutions to mixed soup: 1 Reasons: 1 The water content in the oil is too heavy 2 The ratio of soup and oil is inappropriate. 3 Guests edible

Improper mixing of the soup will occur. Solution: Remove most of the oil in the pot and replace it with the kitchen's spicy oil. Requirements for hot pot seasoning and ginseng soup: 1. Not enough sesame flavor: add fried Sichuan peppercorns and old oil and stir. But 2. The numbing smell is too strong: add sugar and fermented glutinous rice, stir and add an appropriate amount of oil. 3. Not spicy enough: add stir-fried Ziba peppers and old oil. Pay attention to stir-frying the Ziba peppers (10 pounds of salad oil, Ziba peppers 5 pounds, soak an appropriate amount of fennel, stir-fry an appropriate amount of old ginger granules until half dry, add white wine and stir-fry dry) 4. Too spicy: take out a part of the old oil from the pot, add a part of the clear soup and then add an appropriate amount of fermented glutinous rice and white sugar. . 5 If the salty taste is not enough, dissolve an appropriate amount of salt in the clear soup and add it to the bottom pot. 6 If the salty taste is too heavy: add one point each of lotus root slices and potato slices, or add an appropriate amount of clear soup to solve the problem. (Lotus root slices and potatoes can reduce saltiness. (function) 7 In order to prevent the rash behavior of guests, pouring a lot of vegetables into the pot will affect the quality of the pot bottom. Please keep the pot bottom 8 points full. Taboos of hot pot: Some people say that as long as there is more soup in hot pot, anything can be eaten Beans can be blanched "only when the heat is high can they be blanched well", etc. This is actually wrong. To make hot pot always maintain its characteristics, it is still a taboo issue with many aspects. 1. Avoid using spoiled raw materials 2. Avoid using vegetables that contain too much chlorophyll Raw materials. 3. Avoid using raw materials with too much alkali when making hair. 4. Avoid using raw materials with too many meridians and too thick fibrous tissue. 5. Avoid adding soy sauce to the soup.

6. Avoid mixing the soup. 7. Avoid adjusting the heat too much. 8. Avoid putting too many ingredients into the soup pot at one time.