Hotpot
By VicentaLakin
Spicy hot pots are the most representative of Chongqing. It's all over the country, mostly spicy and fragrance. The Chongqing substrate production process has been well studied, and today the producers of the submersible submersibles have given you a detailed account of the true Chongqing submersible formulations, which give you an insight into the methods and know-how of Chongqing submersibles. The following is a detailed description of the official Chongqing Spicy Spicy Spicy Spicy Bottom Formula formulation that is expected to help you。
Recipe Recommendations
- butter 1500g
- salad oil 500G
- Pi County Douban 300g
- liquor 5g
- glutinous rice 10g
- Ziba Chili 200g
- ginger 20g
- garlic 20g
- pepper flower 30g
- chili noodles 30g
- sesame paste
- cilantro
- vinegar
- peanuts
- sesame oil
- minced garlic
- fuel consumption
- Baikou 6G
- vanilla 3g
- kaempferol 2g
- Fructus cinnamomi 3g
- bandits 5g
- grass fruit 3g
- octagonal 6G
- cinnamon 5g
- cumin 8g
- long pepper 3g
- Gardenia 5g
- grass discharging 3g
- rock sugar 5g
- beef omasum
- yellow throat
- shrimp
- beef rolls
- luncheon meat
- meatball
- lotus root
- Flammulina velutipes
- baby vegetable
- green vegetables
Steps for Hotpot
1
The spices are bubbled for about half an hour with hot water; the peppers are bubbled with hot water。2
They will extract dried water from fresh spices and peppers; old ginger slices, garlic slices, onions。3
Two casseroles are prepared, full of bean petals, onions, ginger, greasy, half white wine, garlic, crumbs, bean grubs, ice cream and sugar。4
Heat the other pot, prepare the cow oil; add salad oil to heat it up to 7-8; and put the oil on the modulated fabric and mix it with the oil so that the bean petals do not burn; until the oil is out. Then the boiler with the sauce is set on the fire, and the heat is contained for 10 minutes。5
(b) Pill peppers when the sauce is drying up; and 15 minutes when the oil boils with the fire。6
Add the remaining white wine to continue making it; until the fumigated spices continue to be made when the water is drying up (twisted or spoiled at the time of doing); fire to 9 points of each raw material7
Pop-up peppers, 5-10 minutes; then pepper powder。Hotpot Make Tips
1. It is important to use light fire during the boiler-basket process, so that the raw materials can be avoided and the fragrances and pigments within the raw materials can be fully leaked. 2. In the course of a frying process, hand spoons or pot shovels shall also be used to flip unceasingly in order to level the raw materials and avoid the sticky pot. The soybean bean petals added to the base of the fire pot are used mainly for the odour, while pepper is used mainly for the colour, although both have to dry up slowly so that their taste and pigments can be fully dissolved in the oil. The addition of glucose to the base of the fire pot can act as a "light" soup juice. In turn, the addition of sauerkraut is designed to induce the spicy tastes in bean petals and chili, and the scent of spices to leak out and melt into oil. In addition, the addition of cuisine juice can help to reconcile the taste and remove the bitterness of certain spices. There is some variation in the method of large-volume and small-volume impurities for the base of the fire pot. Small batches of frying are generally used to make the spices powder and reduce their use, while the time of cooking is appropriately reduced。