Dagu Sanjun Decoction
Raw materials:
Three kinds of mushrooms, two Pleurotus nebrodensis, more than three Coprinus comatus and a handful of Agrocybe aegerita, washed. Cut it, don't cut it, and put one or two small rapeseed on one side. A thick soup treasure, pork bone, which was bought completely with the wind. The taste is ok. But you will feel very dry after drinking it.
Exercise:
1. Bring the pot to a boil, add a few drops of cooking oil when it boils, blanch the small rapeseed and take it out. Then add three kinds of mushrooms and blanch until soft. Remove and control dry water.
2, add the right amount of water to the pot, (described as three bowls. After I poured the water, the salinity was just right. Add thick soup treasure. Keep stirring until it melts. The soup turned white.
3. Add the cooked mushrooms after the pot is boiled, and then turn off the fire and add the small rapeseed. [ 1]
Method for making hot pot bottom stew
Saute recipes in a small pot
Composition:
3 kg of butter, 2 kg of salad oil, Pixian watercress 1 kg, poppy sauce 1 50g, distiller's grains 50g, 20g of pickled pepper, ginger 1, garlic1,pepper 65438, and lobster sauce1.
Flavor formula:
Poppy seed 10g, white button 5g, Amomum tsaoko 5g, Kaempferia Kaempferia 3g-5g, clove 3g-5g, Amomum villosum 5g, fragrant fruit 5g, cumin 5g, cinnamon 5g, licorice 5g, twig 5g, mowing 5g, old button 5g, Gan Song 5g, dried tangerine peel 5g and rice 5g.
Before frying, cut the spices into 2-inch knots and soak them in warm water for about 20 minutes until the peppers bubble.
Prepare two pots, one with watercress (poppy sauce), onion, ginger, fermented grains, 25g of white wine, garlic, broken rice, odontopathy, lobster sauce and rock sugar, and mix well.
In another pot, add 3kg butter to boil, then add salad oil and heat to 70-80%. Spoon the oil onto the evenly stirred watercress (poppy sauce), and stir while pouring the oil to prevent the watercress from coking until the oil is completely poured. Then put the watercress on the fire and cook it on medium heat for about 10 minutes. Douban will fry peppers when it is quick-drying and moist. When the oil boils, stir fry with low heat. /kloc-After 0/5 minutes, about 25 grams of white wine will be added, and stir-fry will be continued until the water content of all raw materials is quick-drying, and then stir-fry will be continued until all raw materials are dry for 9 minutes, and bubbling peppers will be stir-fried.
Here are some basic methods to make the original soup:
(1) Red soup is a typical Chongqing hotpot soup. This soup has a wide range of uses, and it is used in most varieties of hot pot in Chongqing. Its characteristics are: rich taste, thick juice, spicy and palatable, fresh and sweet. There are many recipes and making methods of red soup, each with its own characteristics. There are three well-known and recognized formulas and modulation methods to choose from.
Formula 1: clear soup 1500g, butter 250g. Douban 150g, Douchi 100g, rock sugar 15g, Chili Festival 50g, Jiang Mo 50g, Zanthoxylum bungeanum 10g, refined salt 15g, cooking wine 30g, and mash juice 100g.
Formula 2: beef soup 1500g, butter 200g, watercress 125g, lobster sauce 45g, rock sugar 25g, dried pepper 25g, Jiang Mo 50g, refined salt 10g, cooking wine 25g and fermented glutinous rice juice 150g.
Formula 3: 2000g of chicken soup, 250g of butter, 200g of bean paste, 50g of lobster sauce, 50g of crystal sugar, 200g of ginger100g, 200g of garlic, 25g of dried pepper, 25g of pepper, refined salt10g, and cooking wine100g.
Although the above three formulas use different seasonings, they are basically authentic Chongqing hot pot red soup.
The specific preparation method of red soup is:
First, put the wok on a big fire and add oil (butter or vegetable oil, etc.). ) and heat it, then add watercress and ginger slices (shredded ginger slices) and stir-fry fermented soybean to make it fragrant red, then add soup, boil it, and then cook it with cooking wine, fermented wine juice, pepper, pepper, salt and rock sugar. Until the soup is thick and fragrant.
When preparing red soup, we should also pay attention to the following two points: First, the soup surface is mixed with oil, and it must be skimmed. The method is: dip the spoon back gently, let the floating foam stick to the spoon back, and then take it out to avoid skimming off the oil. The second is to taste the taste halfway. If the salty taste is not enough, add salt appropriately; If the spicy taste is not strong, add some watercress, pepper and pepper; If it is too spicy or salty, you can add rock sugar or light soup. After supplementary seasoning, the taste of hot pot is more in line with the requirements of eating goods, and the flavor of authentic Chongqing hot pot is more prominent.
The above formula is suitable for hot pot restaurants and hot pot restaurants. Ordinary families can adopt the following simple formula:
Pork soup 1500g, butter 250g, watercress 125g, sugar 30g, ginger 50g, pepper 10g, salt 15g and yellow rice wine 50g.
This recipe is practical and simple, with a slight fragrance, but the basic fragrance is still very strong.
(2) White soup, namely clear soup brine, is also widely used, such as Yuanyang hot pot, clear soup hot pot and nourishing hot pot. It is also the basic soup of Chongqing hot pot. Its characteristics are: strong flavor, clear soup, refreshing, not dry or greasy, but the production process is more complicated. The formula and preparation method are as follows:
Boiling method of "clear soup hotpot"
Cooking clear soup in hot pot is divided into two steps: hanging soup and sweeping soup.
(1) Diaotang
Raw materials (such as eating 2500g meat and 2500g vegetarian food):
Chicken1000g, pork bone1000g, ribs1000g, ginger 50g and cooking wine 50g.
1. Rinse the soup with clean water, then put it in boiling water to drain the water, and then rinse it with clean water. 2, raw materials into the pot, add 5000 grams of water, first boil with fire, remove the floating foam, and hang out the umami flavor with a small fire.
(2) Sweep soup
Ingredients: chicken breast150g, salt10g, pepper 4g, clean pork 20g and monosodium glutamate 4g.
Production: 1, scoop out 500 grams of fresh soup in advance and let it cool. Then beat the chicken breast and lean pork into velvet, and dissolve the velvet with 250 grams of fresh soup respectively. 2. Boil the fresh soup on the fire and add salt and pepper. First, pour minced meat into the soup and stir it with a spoon. When minced meat floats on the noodle soup, move the pan to low heat and keep it slightly boiling. After five minutes, fish out the minced meat with a colander, then boil the soup, add the minced chicken into the soup and stir with a spoon. After the minced meat floats on the noodle soup, move the pan to low heat and keep it. When serving, put the chicken down and put monosodium glutamate.