如何炒火锅底料（How to saute chafing dish base material）

1、如何炒火锅底料（How to saute chafing dish base material）Spicy Sichuan Red Hot pot soup?bottom of the pot: raw materials: the main ingredients are dried chili (50 grams), Pixian bean paste (300 grams), butter (300 grams) and vegetable oil (500 grams). If you want to do authentic, should also have other spice

2、s into the star anise, fennel, vanilla, geraniol, clove, cardamom, cinnamon, three Nai, Lithospermum and fermented glutinous rice juice, garlic, green onions, ginger and sugar and other conventional ingredients is essential.Practice: first fry the pot bottom. Boil dried chili in boiling water for 2

3、minutes. Remove and strain. Heat in hot vegetable oil into the pot, and then add the butter to butter into ginger, saute the shallot and onion, then under the Pixian bean sauce and pepper, turn fire fry until the pot smell of pepper, bean overflow slightly white after all other seasonings (except ma

4、sh bad juice and sugar) into the pot, continue to use small fire to the pot of spices become darker in color, then add fermented glutinous rice juice and sugar, a small fire slowly brewed, such as fermented glutinous rice juice moisture to dry after the fire. When the raw material is cooled, the pot

5、 bottom of the red soup pot is cooled. Due to the complexity of the production, you can do a number of pot bottom material into the refrigerator for future consumption.Then modulation soup. First boil the soup, soup can be bone soup or chicken soup, if you can also put the pig, beef and chicken stew

6、ed together is preferred. When time to add ginger, onion and wine. Wait until the soup is milky.When eating Hot pot, put the bottom material into the pot, and then injected into the soup, then sprinkle with vegetable oil and stir fry dried chili peppers and pepper, the Hot pot bottom material to be

7、accomplished, can start off.best rinse material:Suitable for Sichuan Hot pot in rinse things too much, you can almost think of what can rinse what. But compared with the characteristics of Sichuans duck and duck intestine and so on, others such as fish, pork, lamb, chicken, waist piece, bacon, mushr

8、oom, broth, chicken, duck, goose, Rice-meat dumplings tendons and various vegetables and soy products and so on can be put in boiling.Chongqing new Hot pot spices (1)The old Hot pot bottom material with butter, vegetable oil, pepper, pepper, ginger, garlic, watercress and other material, never put s

9、pices by the chef to master the furnace to determine whether saute the bottom material. (law system disclosed on the website of Chongqing Hot pot has been very detailed, I no longer talk.) After a good start against the bottom fry pan, put pepper, pepper, MSG, chicken, Jiang Zi, garlic, sugar, salt,

10、 cooking wine, fermented glutinous rice, into the pot, then the oil and water (Bai Tang) according to the proportion of 6:4 scoop into the pot, you can appear on the table for guests to enjoy.The old Hot pot timber simple fried subtlety, is reflected in the material the flavor, is the pursuit of the

11、 Hot pot true taste, thick, long aftertaste, but the fatal shortcoming is too greasy, lack of flavor, aroma and fresh on the old oil recovery to achieve, but recently the old oil Chongqing the problem has been Hot pot outside Chongqing diners criticism, but also for other schools to attack the weakn

12、ess Hot pot.The new Chongqing Hot pot to the market.First, abandon old oil: implement and promote disposable bottom pot.Second, carry out spices (referred to as spices) research, used for hot pot bottom material and pan, in order to achieve the purpose of incense, flavoring and seasoning.Spice is th

13、e use of plant seeds, fruit, buds, bark, stems, roots and other pieces, made of or from which the material obtained, with a pungent smell, the fragrance to give Hot pot at the same time, increase appetite, help digestion and absorption. Spices have the functions of coloring, aroma and odor suppressi

14、on. Many spices are antibacterial, antiseptic, anti oxidant, as well as specific physiological, pharmacological, and so on. But the most direct and fundamental purpose of spices used in chafing dish is their aroma.Most spices such as clove, fennel, anise, cinnamon and other patchouly, besides, aroma

15、, fragrance significance, but also has the function of traditional Chinese medicine. According to the history about medicine and medicine food homology Chinese situation, the Ministry of health in March 5, 2002 published the notice to further regulate the health food raw materials management, the ho

16、mology of medicine and food items, can be used for health care products and health food items can make specific provisions in the articles, 87 kinds of both food and pharmaceutical items list, which is available for a considerable part of the spice Hot pot production.Spices are both food and medicin

17、e. Folk slang says, medicine, three poisons. Therefore, spices used in hot pot, we must pay attention to mutual compatibility and processing problems, if used well, will produce the ideal effect of adding or multiplying, the use of bad, will produce a conflict between each other, subtraction role. I

18、f the use of prohibited items, there may cause some peoples discomfort, serious food accident will cause.Why is the new Chongqing Hot pot spices in frying when cast.First of all, the need for odor suppression, incense and incense increase, hot pot bottom material fried, especially in Chongqing hot p

19、ot fried, butter is definitely not less, butter aging and other raw materials mixed will produce a strong fragrance. But the butter itself has fishy smell, rely on ginger and garlic and other materials can not be completely pressure fishy, and we developed the bottom material with spices are part of

20、 the material has strong dirt removing fishy smell removing, role. Pressure to butter smell, have wonderful aroma compound and butter cooked aromas to, deodorant, aroma, flavor, evil role.The second is to antisepsis, sterilization, fragrant. Hot pot bottom material frying at the end of storage and u

21、se in the process of water bottom material surface and bottom material remaining in contact with air, as will make the bottom material is gradually oxidized, aroma loss, rancidity, mildew and other phenomena in time, especially in the summer will seriously affect the quality of Hot pot bottom materi

22、al, can not even use we used Hot pot bottom material, spices have very strong sterilization and antisepsis effect of development, in order to maintain the quality and taste Hot pot bottom material, extend shelf life guarantee.Third, the need for healthy diet. Some patrons of the stomach are allergic

23、 to spicy; some diners will not acute cooked dishes to eat; there are some diners in poor health, such as spleen deficiency, kidney yang decline, intestinal diarrhea due to cold, cold to eat Hot pot will produce discomfort, we according to the spice formula fine allocation principle of the homology

24、of medicine and food for Hot pot bottom material, in order to cold, Wen Zhong, dampness and diarrhea.What is hot pot?The pot is placed on the stove, with a variety of spices made soup halogen (pot bottom), and then put a variety of food ingredients into the potSoup (Shabu Shabu) and eating itChongqi

25、ng hot pot features?A spicy hot main. Multi flavor coexistTwo, pay attention to seasoning. Good at changeThree note reuse soup. Advocating natureFour fine knife, flexibleFive, wide selection of materials, uniqueSix drink and eat one thing at willRaw materials and spices properties of Chongqing chafi

26、ng dishPixian watercressPixian watercress is made from broad beans, chili peppers and salt. It is a local specialty of Chengdu, Pixian. Its color is bright red, moist and spicy;Pixian watercress is the most important seasoning in red soup chafing dish. It can add flavor and aroma to the soup brine,

27、and make soup with Wen ChunlaThe smell is thick and redFermented soya beanIs soybean. Fermented black bean, salt. Spices brewed mellow smell. The color yellow. Black glossy smooth soft cake. Delicious sweet scattered seed.Chongqing Yongchuan lobster sauce is excellentFermented soya beans are used in

28、 soups to increase the taste of salty, fresh and mellowDry pepperDry pepper Xin Wen, can dispel cold stomach, its bright red color, spicy heavier. Dry pepper varieties, with large gold bars. Two gold bars, fiveLeaves of pepper, pepper, pepper and seven, Dahongpao millet pepper.Hot pot soup halogen (

29、pot bottom) add dried chili, can go fishy, smell greasy, suppress peculiar smell, increase spicy flavor and colorSichuan PepperPepper, spicy and warm flavor is strong, can be warm in the cold, with dehumidification analgesic effect, pepper pepper varieties in Shaanxi; Sichuan Maowen pepper.Qingxi pe

30、pper as excellent, pepper is important for seasoning. Hot pot soup brine can be pressed fishy odor, by Xianxiang.gingerGinger spicy. Contain essential oils. Gingerol has special spicy fragrance. For the red ginger soup, soup soup brine, effectivelyThe smell of urine. The pressure can Titian seasonin

31、g.garlicGarlic is spicy and aromatic. It contains essential oils and two sulfur compoundsGarlic is mainly used for seasoning, aroma, smell, smell, smellfermented glutinous rice wineLaozaoping. (also called wine) is brewed with glutinous rice, soft rotten, mellow wine juice. Sweet and delicious, thic

32、k and strong mixing, but not sticky.Hot pot soup brine (modulation bottom material). Add fermented glutinous rice can increase the fresh pressure to smell fishy soup brine sweetness to produce.saltSodium salt is a kind of small crystalline granule. It has salty flavor, can detoxify blood and cool bl

33、ood, dry and stop oxygen, and salt can be used in chafing dishSeasoning, fresh, greasy, fishy actionRock candyCrystal sugar makes the reproductions of sucrose, crystalline, sweet, mild, invigorating Qi, moistening dryness, clearing heat,In the boiling pot soup halogen, the addition of rock sugar can

34、 make the soup mellow and sweet, with the role of easing spicy stimulation,Cooking wineThe wine is brewed from glutinous rice as the main raw material, with gentle taste and special flavor.Cooking wine in the hot pot soup halogen, the main role is to increase incense,monosodium glutamateMSG is extra

35、cted from soybeans, wheat, kelp and other protein containing substances and tastes delicious,In the hot pot to make fresh incenseChickenChicken is widely used in recent years, the strength to help fresh products, with chicken egg and sodium glutamate is refined, the freshness of chicken from animal

36、and plantThe amino acids that are broken down by proteinsChicken is fresh flavor.PepperSpicy pepper. Temperate strong aroma, with warm in the cold, stomach qi effect. For removing the fishy smell in the soup. The smell of urine pressure Hot pot flavor.The function and dosage of chafing dish spices1

37、Gan Siong commonly used in spicy soup or meat Hot pot in a plush velvet, black and brown root like spices, herbs known as Chengdu, Chongqing, Hong sung called it as, in fact it should be named Gan Siong, also known as Gan Siong incense. Gan Siong smell spices, similar to a strong smell of turpentine

38、, with Qi and relieve pain, and activating spleen function, is used for treatment of abdominal pain, stomach pain and vomiting, loss of appetite, indigestion medicine blindly. Join the spices in hot Hot pot soup or brine, its rich flavor. But we should pay attention to the amount of certainty, a dos

39、age of not more than 5 grams, or cloying aroma.2. Also called clove clove, clove clove bud son, is commonly used in cooking, dry goods, concentrated flavor, taste of the barbed tongue, numbness of tongue, their sexual Weixin temperature, warming stomach, stop hiccup, carminative and analgesic effect

40、s. The amount of cooking should be within 12 grams, do not use more.3. Star anise should be called star anise, also called anise, aniseed, August Zhuhai, this is a familiar flavor. Its characteristic is smelling fragrant, tasting it slightly sweet. Their sexual Weixin, temperature, temperature appet

41、izer, Quhan hernia treatment effect. In cooking, both chafing dish, braised meat and brine can be used. Because of its fragrance is someone like annoying, so in use more flexible, to 510 grams is appropriate.4. Called fennel cumin, sweet food, common fennel, wild fennel. Most areas of the country ar

42、e cultivated and well known. Their fresh stems and leaves are common in cooking. They are used for making fennel, Hu Dou, fennel stuffing, dumplings and so on. Its mature fruit is like small rice grains or cumin, which has a distinctive aromatic aroma. Used as a spice, it is widely used in braised,

43、marinated and spicy hot pot. In the chafing dish can increase the amount of appropriate, such as 1020 grams or more. In medicine, their sexual Weixin temperature, with QiThe function of relieving pain, invigorating stomach and dispelling cold.5. A caoguo Zingiberaceae amomum fruit, taste the taste s

44、trange, uncomfortable. The resistance temperature, spicy, with spleen dampness, phlegm, warming in winter by the role of malaria. In cooking, it can be broken or used in whole grains. As flavor and beef, it has the same flavor or flavor. Caoguo in hot Hot pot and brine are not much use, put 3 to 5 i

45、s appropriate.6. Caterwaul and amomum fruit, Amomum villosum, mature fruit plants of Amomum villosum, astringent taste of the mouth, smell the flavor, temperature resistance, spicy. There is a wide line gas, power Jianweixiaoshi, medicine for stomach pain stomach, loss of appetite, nausea and vomiti

46、ng, enteritis, dysentery, fetal irritability disease. For Hot pot and cooked food is not too much, to less than 3 grams.7. Three, some places also called ginger, spicy mountain, rhizomatous. A dry cut made from a grocery store or a traditional Chinese medicine shop. Resistance temperature, Weixin, c

47、an warm the dampness, Qi pain, treating acute gastroenteritis, dyspepsia, abdominal pain, diarrhea, stomach pain, toothache, rheumatoid arthritis, traumatic injury. In cooking, more used for burning, halogen, spicy hot pot, the amount of more than 510 grams. The ginger is used in the production of G

48、uangdong Salt Baked Chicken. In recent years, there are some dishes in Sichuans rivers and lakesThree Chennai production, that is, the main ingredients, coupled with a large number of three Chennai and dry red pepper, dried pepper cooked. This dish is famous for its fragrance and peculiar taste,Howe

49、ver, no reports have been reported yet.8. Lingcao is widely used in recent years a Hot pot flavor. Because the market is sold dry goods, it is difficult to identify. After many ask, the dry goods give me school Associate Professor Xu jump validation: should be called as the Lingling incense, as Lysi

50、machia foenum graecum, Primulaceae lysimachia. Is a perennial herb, with strong aroma, sweet flat. In spicy hot pot use, the general dosage is not more than 5 grams. On the market there is another kind of lingcao, Rolle, can replace the above one, but belongs to the Labiatae plant, also called Lingl

51、ing incense, also called the nine storey tower, vanilla, sweet Perrin, duck head, bird head grass, their sexual Weixin temperature. In medicine, their sexual Weixin temperature, cure cold and headache.9. Row grass and grass spirit, but also in recent years in the use of a common Hot pot of spicy fla

52、vor. Row grass, also known as Pai Xiang, Xiang Pai grass, Xiang sheep, Mao BingzhenPearl dishes, also belong to Primulaceae plants, their sexual sweet ping. It has the functions of curing cold, cough, rheumatism and irregular menstruation.In the hot pot, the amount should not be more than 35 grams c

53、an also be used in brine.Some people say that in the hot pot and brine, spirit grass incense, row grass anti-corrosion, in fact, a lot of pungent flavor spices have varying degrees of antibacterial, antiseptic effect.10. White cardamom also called round cardamom, market or pharmacies are written as

54、100 call, call jen. I have taste of astringency, its potency Weixin temperature, so there is Qi Qi, stomach digestion, dampness antiemetic, detoxification effect. Add 35 grams in the spicy hot pot. Because of its good fragrance, it is used less.11. Nutmeg alias figs. In recent years, Hot pot is used

55、 widely, but the taste of the flavor is also good, its potency Weixin temperature, with warm stomach, astringent, under the effect of gas. It can not be used, can be 2-3.12. Also known as cinnamon cassia. Of Gan Weixin, heat, fill in Yuanyang, in addition to the product of cold, warm stomach, pass b

56、lood effect. Indications of kidney yang deficiency and cold pain in the heart, jiuxie etc. Oily and strong smelling. The taste is spicy and the aftertaste is slightly sweet. In the hot Hot pot and food use is widespread, the amount of 5 to 10 grams is appropriate.13 Arabia cumin alias, fennel, cumin

57、, belongs to Umbelliferae, cumin seeds, mainly in the domain of Chinas border area, fruit shape is oval. Both ends of slender, ca. 5 mm, 3 mm wide, greenish gray, just like fennel, when used to seal, so as not to pay attention to the preservation, and the flavor is not up to effect.14 geranium leave

58、s greyish green or laurel, with no mold ban body, aroma taste top grade.the role aroma smell, promote appetite.Chaffy dish base formula and its frying methodA small pot, fried formulaMixed ingredients:3 pounds of butter, salad oil 2 kg 1 kg Pixian watercress liquor 50 grams 20 grams of glutinous rice cake hot pepper 1,5 1 two pound of ginger garlic 1Two 1.5 two 15 grams of Yibin pepper fermented black bean food 15 grams of sugar 1 br