Features of Chongqing Hot Pot
I. Mainly spicy. Multi-flavor coexistence 2. Pay attention to seasoning. Good at modification 3. Pay attention to soup. Advocate naturalness 4. Fine knifework and active modification
V. Extensive selection of materials, unique style
Chongqing hot pot ingredients and spices
Shexian Douban Shexian Douban is made from broad beans, chili, and salt. It is a local specialty of Chengdu Yixian. Its color is bright and moist. Its spicy flavor is dense; Shexian Douban is the first seasoning in red soup hot pot. It can increase the sweetness and flavor in the soup, so that the soup has a warm and spicy taste and a thick red.
Douchi Douchi is made from soybeans, salt, and spices. Its odor is mellow. The color is yellow and black. The oil is lubricating. The soft and loose seeds are fresh and sweet. The flavor of Chongqing Yongchuan Douchi is superior. Can increase the savory flavor.
Dried hot peppers are hot and dry, and can dispel the cold and strengthen the stomach. The color is bright red and the spicy taste is heavier. There are many varieties of dry peppers, including large gold bars. Etc. In the hot pot soup stew (bottom of the pot), the participation of dried peppers can remove fishy and greasy, suppress odors, and increase spicy flavor and color.
Zanthoxylum Zanthoxylum, has a spicy, warm and hemp flavor, can disperse warmth and coldness, and has the effect of dehumidifying and analgesic. The variety of Zanthoxylum is Shaanxi pepper; Sichuan Maowen pepper. Qingxi pepper is superior. Zanthoxylum is the main seasoning of hot pot. It is used for soup stew It can be crushed to remove foreign matter and increase the fragrance.
Ginger Ginger is hot and humid. It is rich in volatile oil gingerol. It has an extra spicy scent. Ginger is used in red soup and clear soup broth, which can be used to remove fishy flavor. It can be flavored with flavor.
Garlic garlic is spicy and aromatic. It is rich in volatile oils and second-rate compounds. Garlic is mainly used for flavoring and flavoring, and to suppress fishy odors.
Boiled glutinous rice. Made from glutinous rice, the rice grains are soft and not rotten, and the wine is mellow. It is sweet and delicious, thick but not mixed, glutinous and non-sticky. Modified hot pot soup stew (base) to participate in glutinous rice. The off-flavor makes the soup brine sweet.
Common salt can detoxify and cool blood, moisturize and deoxidize, and fix the flavor in the hot pot to improve the freshness and degreasing effect.
Rock sugar rock sugar makes replica sucrose, understand the sweetness for crystallization. Yiqi moisturizing, clearing heat. When boiling hot pot soup brine, participate in rock sugar grams to make the soup thick and sweet, with the effect of reducing the spicy effect,
Cooking wine has a soft wine taste and exceptional aroma. The primary effect of cooking wine in hot pot soup is to enhance the aroma. Color improvement, deodorization, and deodorization,
MSG MSG is obtained from soybeans, wheat, kelp and other protein-containing substances, and has a delicious taste.
Chicken Essence Chicken Essence is a powerful fresh product that has been widely used in recent years. It is refined with chicken eggs and sodium glutamate. The essence of chicken Essence is the amino acid that is automatically decomposed by plant protein. The effect of Chicken Essence is to enhance freshness and taste.
The peppery flavor is mild and mild with a strong aromatic odor, which has the effect of dispersing cold and warming the stomach and smoothing the air. It is used in clear soup and hot pot to remove fishy smell and enhance flavor.
The effect of hot pot spices and its dosage
A fluffy, black-brown root-like spice commonly used in spicy hot pot soup or stewed vegetables. Gansu is called vanilla in Chengdu, and citron in Chongqing. The original name should be Gan Zhi, also known as Gan Zhi Xiang. The sweet smell of Gan Zhi is similar to that of turpentine. It has the effects of regulating qi and analgesic, replenishing the spleen and refreshing the spleen. It is a Chinese medicine used to treat chest and abdominal pain, stomach pain, vomiting, loss of appetite and indigestion. Participate in the spicy hot pot soup or brine, the flavor is strong. However, you must pay attention to the amount of control, the dosage should not exceed 5 grams at one time, otherwise the aroma is "tired."
2 Cloves, also known as lilacs and lilacs, are the buds of lilacs. Dried products are commonly used in cooking. The fragrance is strong. The taste is stinging and tingling. Its sexual flavor is warm, and it has warming stomachs, stopping diarrhea, The effect of expelling wind and analgesics. Do not use more than 1 to 2 grams in cooking.
The star anise should be called star anise, also known as anise, aniseed and August beads. This is a blind spice we know better. It is characterized by a scent of smell and a slight sweet taste. Its sexual taste is spicy and warm. It has the effect of warming appetizers and removing cold and treating hernia. Can be used in cooking, whether it is hot pot, teriyaki, brine. Some people like to be annoyed because of its scent, so it is more active in use, and it is better to use 5-10 grams.
4 Cumin is also known as fennel, incense, fragrant, wild fennel. Most of the areas are cultivated, and as we know, their fresh stems and leaves are commonly used in cooking to make fennel beans, fennel stuffed dumplings, and so on. The fruit is so old that it looks like small rice grains or cumin, with a specific aroma. As a spice, it is widely used in teriyaki, brine, and hot pot. You can increase the amount appropriately in the hot pot, such as 10-20 grams or more. In the medicinal aspect, its sexual taste is warm, and it has the effects of relieving qi and analgesics, strengthening the stomach and dispersing cold.
5 grass fruit A ginger plant grass fruit, the taste is strange, uncomfortable. Its medicinal properties are warm and spicy, and have the effects of dryness, dampness, spleen, warming phlegm, and anti-malaria. It can be cracked or whole grains used in cooking. It is used as a spice or roasted with beef, and its flavor is particularly good. Grass fruit is not much used in spicy hot pot and brine, it is more suitable to put 3-5.
6 Amomum villosum, also known as Amomum villosum, Amomum villosum, is an old fruit of the plant Amomum villosum. It tastes astringent, smells fragrant, is mild in medicinal properties, and tastes spicy. There is a wide range of qi, the effect of Jianwei Xiaoshi, medicine for stomach and abdominal pain, loss of appetite, nasty vomiting, enteritis, dysentery, fetal restlessness and other symptoms. For hot pot and stewed vegetables, not too much, it is better to less than 3 grams.
Some locals in Sanana are also called Shajiang and Shanla, which are rhizomes. It is sold in grocery stores and Chinese medicine stores for its dried slices, and its flavor is aromatic. Its medicinal properties are mild and mild, it can neutralize dampness, relieve qi and relieve pain, and treat acute gastroenteritis, indigestion, abdominal pain and diarrhea, cold stomach pain, toothache, rheumatoid arthritis, bruises, etc. In cooking, it is mostly used for burning, braising and spicy hot pot, and the amount is usually between 5-10 grams. Cantonese people use sand ginger to make salted chicken. In these years, Sichuan Jianghu dishes have been made of "Sannai dishes", which means that the main ingredients are made by adding a lot of Sannai and dried red peppers and dried peppers. This dish is praised for its common flavor and fragrance, but no report has been reported yet.
Ba Ling Cao is a blind spice widely used in hot pots in recent years. Because the commercial venues are all dry products, they are not easy to identify. After many discussions, the dried product was brought to our school Xu Jiangpu for verification: The response should be called Ling Vanilla, also known as Ling Lingxiang, which is a genus of the primula family Pearlia. It is a perennial herb with a strong aroma and a sweet taste. Use in spicy hot pot, the general dosage does not exceed 5 grams. There is another kind of spirit grass in the market, called basil, which can replace the above one, but it belongs to the labiatae family, also called tonka, also known as the nine-story tower, vanilla, chamber, duck head, pasque grass, etc. The taste is spicy. In the medicinal aspect, its sexual taste is warm, and it has the effects of treating cold and headache.
Nine rows of grass is the same as Lingcao, and it is also a widely used spice in spicy hot pots these years. A few days ago, I asked Xiong Sizhi to help find the relevant materials, and soon got the results: row of grass, also known as row of incense, fragrant row of grass, fragrant sheep, loose-leaf loosestrife, also belongs to the primula family, its sexual taste is flat. With cold, cough, rheumatism, irregular menstruation and other effects. Do not use too much in the spicy hot pot, 3 to 5 grams can be used in brine.
Some people say that in spicy hot pot and brine, "Spirit grass enhances fragrance and row of grasses protect against rot", many original spice seasonings have antibacterial and antiseptic effects to the same extent.
10 White cardamom, also known as round cardamom, is written on the mall or in a pharmacy as Baizhang and Coix Seed. The taste is astringent. Because of its medicinal taste, it has the effects of refreshing qi and regulating qi, warming the stomach and digesting food, dampening and vomiting, and detoxifying wine. Participate in 3-5 grams in the spicy hot pot. Due to its good fragrance, it is used in small amounts.
11 Nutmeg nicknamed Yuguo. In recent years, it has been widely used in hot pot, but the taste is also uncomfortable. Its medicinal flavor is warm, and it has the effects of warming the spleen and stomach, astringent intestines, and lowering qi. This thing is not multi-purpose, only 2-3 can be.
12 cinnamon is also called cinnamon. The taste is sweet and hot, and it has the effect of nourishing Yuanyang, warming the spleen and stomach, removing cold, and blood circulation. Indications Deficiency of kidney yang, cold pain in the abdomen, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy and the aftertaste is slightly sweet. It is widely used in spicy hot pot and stewed vegetables. The dosage is 5-10 grams.
13 Cumin nickname Arabian fragrant, resting fennel, belongs to the umbelliferae family, seeds of cumin, mainly produced in China's border area, the fruit shape is oval. The ends are about 5 mm long and 3 mm wide , Tender green gray, shaped like cumin, keep in mind when using, seal as much as possible, to prevent running taste from reaching the effect.
The 14 fragrant leaves, namely the leaves of the laurel tree, are gray-green, with no mildew in the body, and the aroma is strong and top-grade. The effect is to increase aroma and odor, and promote appetite.