Hotpot recipe learning
Hot pot is a traditional Chinese diet, originated from the folk, has a long history.Although the container, preparation method and seasoning of hotpot have experienced thousands of years of evolution, one thing in common remains the same, that is, hotpot is used to conduct heat with water (soup) and cook (rinse) food. This kind of cooking method has been popular as early as the Shang and Zhou dynasties. It can be said that it is the embryonic form of hot pot.It is recorded in Han shibie Zhuan that in ancient times, people would "strike the bell and list the tripods" for sacrifice or celebration. That is, people gathered around the tripod and cooked beef, mutton and other food in the tripod. This is the sprout of hot pot. After the evolution of Qin, Han and Tang Dynasties, it was not until the Song Dynasty that there was a real record of hot pot.Whether you eat hot pot at home or at a hot pot restaurant, you will always feel that hot pot is so thick. As we all know, the root of thick flavor lies in the hot pot seasoning. The whole production process of hotpot seasoning is complicated. There are dozens of raw materials alone, and the frying process is particular. Hot pot, in particular, is not sloppy at all. Let's take a look at some tips in the process of making hot pot seasonings.First, spices. Soak it and crush it to extract its original flavor.Second, sauce. Grind it into mud to avoid large particles.Third, this process must be a small fire to avoid burning spices.Fourth, raw materials are the key to the taste of hot pot sauces. Although spices are not important raw materials, they are also indispensable. Their proportion and heat must be well controlled.Fifth, exaggerate again and grasp the hot pot. Hot pot is a hub of taste.These are the tips for making hot pot seasonings. You can try them yourself at home. If you feel troublesome, you can also buy our authentic Sichuan hotpot seasoning, which can also make thick hotpot at home.
Step 1 . These spices need to be put into the boiling water pot and boiled for twoorthree minutes, and then fished out to drain the water, in order to reduce the odor, remove impurities, and it is not so easy to paste after passing the water.
Step 2 . They are very important. Whether hot pot tastes good or not basically depends on them. Sichuan hotpot, of course, is inseparable from pepper. Without the intoxicating spicy and bright red, there is no charming charm of Sichuan hotpot. Sichuan hotpot mainly uses Chaotian pepper, but it can also be added with another kind of pepper loved by Sichuan people in proportion - erjingtiao pepper, which will taste more fragrant. I grabbed 100 grams of dried Chaotian pepper. In addition to pepper, Sichuan has 100g bean paste, 20g rock sugar, 20g ginger, 20g shallots, 30g garlic, 30g onion, and 10g Baijiu.
Step 3 . Before the dry pepper is officially made, it still needs to be treated. First, put the dry pepper into a boiling pot, boil it for more than ten or twenty minutes, and then take it out and chop it into chili paste. At this time, pepper has a new name - Ciba pepper, which is very important. After such a treatment, the pepper can be boiled in the oil pot for a long time, which is easier to taste, excellent, and will not be easily burnt out.
Step 4 . Now, we have to start doing great things. Put in the oil. I use 500g butter and 500g rapeseed oil. The butter must be more fragrant, but some people are not used to it. What oil and proportion to use, they can distribute it by themselves, and the total is 1kg oil (because half of the butter is solid, so there is no ml). Oil is also very important. It is the carrier and manifestation of all flavors. How hot pot tastes depends on how much fragrance can be integrated into this pot of oil.
Step 5 . Heat the oil, and first add shallots, onions, ginger and garlic, which are the first layer of fragrance.
Step 6 . You can fish out the burnt yellow after frying. They are very tender and will be burnt out after frying for a long time.
Step 7 . Then add Ciba pepper and bean paste, and fry them over low heat for 5 minutes. Don't worry, because just cooked, there is still a lot of water in the pepper, so it won't be easy to paste. Of course, if the fire is on high, or the pepper is not cooked thoroughly, it's hard to say. After frying for 5 minutes, the oil starts to turn red. At this time, put the spices in.
Step 8 . The color is a little dark, first, because of the addition of spices, and second, because a lot of steam is released to interfere with the focus. These spices should be boiled patiently and slowly. Take a spoon and stir constantly while boiling to prevent uneven heating and sticking to the pot.
Step 9 . Boil it for another 30 minutes or so, and the bubbles on the surface are very small, indicating that the water in pepper and spices has been almost squeezed dry, and it will paste if you continue. At this time, put rock sugar and Baijiu into the pot to improve the color and flavor. With the water in Baijiu, you can fry for another 10 minutes.
Step 10 . Boil all the water almost dry, and the fragrance and color of pepper and spices are also integrated into the oil. This pot of hot pot oil is almost enough. The color is red and bright, and the smell is pungent.
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