Can you put water in a spicy incense pot? What ingredients can be put into the spicy fragrant pot?

Shanghai Chuanyu Catering Company and Sichuan Spicy Fragrant Pot Chain Headquarters is a chain management organization dedicated to the development of Sichuan and Chongqing cuisine and the promotion and promotion of Sichuan cuisine culture.

The spicy fragrant pot food culture originated in Chongqing, Sichuan, and has won the favor of consumers for many years with its unique taste and affordable taste. In the restaurant industry, where there are many strong players, it has always been prosperous.

Sichuan spicy pot joining process.

2. After receiving the above-mentioned ** and copies, the head office will conduct a preliminary review and give a reply within three working days.

3. After the preliminary examination is passed, the two parties will sign the "Letter of Intent to Join", and the company will send investigators to the business place of the proposed franchisee for inspection.

4. Conduct a comprehensive assessment of the business environment, staffing, equipment and facilities of the proposed franchisee, and notify the evaluation results within 5 working days after the end of the inspection.

5. The proposed franchisee can pay the relevant fees agreed in the agreement directly to the head office to pay cash or transfer to the head office.

6. The company's headquarters will authorize franchisees and franchise management system, and provide V design samples and promotional materials to franchisees.

7. The proposed franchisee shall decorate and decorate its business premises according to the requirements of the company, and conduct unified dressing and etiquette training for its staff.

8. The head office will send a special person to conduct a pre-opening inspection of the proposed franchisee.

9. The opening inspection is qualified, and the franchisee is officially listed for operation.

How to say it, it stands to reason that a little bit of water can be distributed, otherwise it will not taste good.

I believe that everyone likes to eat, usually we just order spicy pot in the restaurant, today, I will share the practice of spicy pot itself and the ingredients it needs to prepare, so that everyone can eat the taste of the restaurant at home, hurry up and take a look, friends who like it can follow me Ao.

1. The ingredients that need to be prepared to make the spicy fragrant pot

A small amount of chicken wings, pepper oil, Sichuan pepper, green onion, ginger and garlic, a few prawns, the base of the fragrant pot sold in the supermarket, fungus, coriander, potatoes, lotus root, bean skin, cauliflower, enoki mushroom, cooking wine, light soy sauce, dark soy sauce, sugar, vinegar, salt.

Draw a few knives on the back of the chicken wings to taste, remove the shrimp shells and shrimp threads, and marinate them simply with pepper and exchange. Wash all vegetables and soak them in salt water to prevent oxidation, and some vegetables will turn black.

Second, the process of making a spicy fragrant pot

There is no fixed set of ingredients in the spicy fragrant pot, you can put whatever you like to eat, as long as you do a good job of meat and vegetarian matching, this will be more fragrant. When the ingredients are ready, blanch the vegetarian dishes in a pot until they break off, usually for about a minute, and then put the chicken wings in water. Heat the oil in another pot, fry the chicken wings, fry the fat, fry the golden brown on both sides, and remove the oil.

Add the prawns and fry until golden brown on both sides. Put green onions, ginger, garlic, pepper, and coriander in the oil and stir-fry to bring out the fragrance, add the ready-made spicy fragrant pot base, stir-fry evenly with light soy sauce, dark soy sauce, oyster sauce, pepper and salt Add an appropriate amount of water to boil, put all the ingredients into the pot for cooking, and sprinkle sesame oil and vinegar after two minutes.

3. When making a spicy fragrant pot, we need to pay attention to the following places

First of all, in terms of preparing ingredients, you must have a combination of meat and vegetables, which is not only nutritious but also more delicious. Secondly, the prepared meat dishes should be fried in oil to make the fragrance, and then cooked in the pot, and finally, the taste of the soup should be adjusted first, and the vegetables should not be put in until the end.

Vegetables: bamboo shoots, cabbage, mushrooms, enoki mushrooms, cauliflower.

Dry goods: fungus, konjac, etc.

Seafood: squid, shrimp, crab, konjac, etc.

Meat: pork belly, luncheon meat.

Offal: shutters, hairy tripe, duck intestines, duck gizzards, etc.

Balls: vegetarian meatballs, meatballs, fish balls and other soy products: dried tofu, bean curd, frozen tofu, etc.

When making a spicy fragrant pot, you can put lettuce. Fish balls. Lotus root slices. Agaric. Crab sticks. Potato. Mushroom. Enoki mushrooms. Kelp silk.

For example, there are lotus root slices, yams, potatoes, potatoes, hot pot meatballs, wide noodles, enoki mushrooms, lettuce, oily wheat cabbage, tofu skin, tofu, coriander, hairy tripe, duck blood.

Put in some fish balls, beef balls, lettuce, coriander, and some tofu, I think these are very fragrant.

Spicy fragrant pot is a dish made by mixing and matching various ingredients and stir-frying. It requires a wide range of ingredients, the side dishes are mainly mixed and matched with meat, vegetables and soy products, and the ingredients are mainly numb, spicy, fresh and fragrant.

The side dishes of the spicy fragrant pot mainly include: Jiwei shrimp, pangasius, bacon, old meat slices, luncheon meat, duck meatballs, fish balls, lotus root, potatoes, eggplant slices, enoki mushrooms, thousand zhang, bean skin, bean bubbles and so on.

The main ingredients of the spicy fragrant pot are: five-spice oil, Pixian bean paste, hot pot seasoning, dried chili, ginger slices, garlic, green onions, cooking wine, sugar, a small amount of salt, a small amount of chicken essence, an appropriate amount of white sesame seeds, and an appropriate amount of coriander.

Do you need to blanch the side dishes in advance when making spicy fragrant pot? Or just fry it? The most important thing is whether the spicy pot is good or not, and the following is the method of the fragrant pot base.

Sauce ingredients: 60 grams of bullet pepper, 60 grams of millet pepper, 50 grams of green pepper, 50 grams of red pepper, 50 grams of butter, 400 grams of rapeseed oil, 50 grams of bean paste chopped for later use, 20 grams of tempeh minced, 15 grams of mash, spicy fragrant pot spice powder (recipe ratio: 40 grams of cumin, 10 grams of bay leaves, 10 grams of cinnamon, 13 grams of fragrant sand kernels, 10 grams of nutmeg, 10 grams of licorice, 15 grams of tangerine peel, 5 grams of cloves, 10 grams of vanilla soaked in powder and soaked in white wine for later use), Green and red peppercorns are also soaked in white wine, 2 green onions are cut into sections, 20 grams of ginger are sliced, 20 grams of garlic are sliced, and an onion is shredded for later use.

Boil the dried chili peppers in water until soft, then chop them to make glutinous chili peppers for later use.

1. Put 400 grams of rapeseed oil into the pot and burn until there is a big smoke, add butter to boil, and when the oil temperature drops, put in the green onions, ginger, garlic, onions, and fry until golden brown, and take out, the oil temperature drops to 2 into heat, add the chopped bean paste and stir up, fry the red oil over low heat, and then add the chopped black bean sauce and stir-fry until fragrant, add the glutinous chili pepper, fry until there is no water, add the green and red peppercorns, stir-fry the fragrance over low heat, add spice powder, stir and fry for a while, add the mash, stir evenly, turn off the heat and get out of the pot, cover and simmer for one night after the pot.

2. Choose your favorite dishes such as: potato chips, lotus root slices, beans, cucumber segments, bean skin, kelp, fish tofu and frozen meatballs, chicken wings, hairy tripe, prawns, dried bamboo shoots, baby cabbage, green vegetables, etc., can be made into a fragrant pot, boil water from the pot to boil the more difficult vegetables such as lotus root slices and frozen balls to 7 mature, add better ripe vegetables, etc., cook and remove the water control for later use.

3. Stir-fry the fragrant pot: the amount of oil and oil is twice as much as the usual stir-frying, add green onions, ginger and garlic to stir-fry, add green and red peppercorns and dried chili peppers according to your needs and stir-fry until fragrant, and then add a spoonful of fried fragrant pot base (is a stir-fry spoon), stir-fry the red oil and put the boiled ingredients, stir-fry for three minutes on high heat, so that the dish is evenly coated with sauce, and then the appropriate amount of salt, chicken essence, monosodium glutamate, pepper and a little sugar are seasoned and stir-fried evenly, then turn off the heat and get out of the pot, sprinkle cooked sesame seeds and coriander after the pot, so that a spicy and refreshing fragrant pot is ready, You can't stop tasting it.

When it comes to spicy fragrant pot, the side dishes need to be blanched in advance, and they cannot be fried directly, because many side dishes are raw, and they are not cooked if they are fried directly, which will greatly affect the taste.

Prepare an appropriate amount of your favorite meatballs, boil for eight minutes after boiling, remove and set aside, cut potatoes into thick slices and cook for 3 minutes, bean skin boil for 1 minute, some remaining chicken fillets, lettuce, cabbage, green pepper slices, boil oil and put in green onions, ginger and garlic stir-fry over low heat, put in a large spoon of Pixian bean paste and fry the red oil in the hot pot base, fry with various spices, fry the cooked meatballs and vegetables directly in the pot and fry over low heat for 3 minutes, add 1 spoon of light soy sauce, 1 spoon of sugar, 1 spoon of soybean paste, 1 spoon of thirteen spices, Finally, add lettuce and fry for 30s, sprinkle chopped green onions and cooked sesame seeds on the surface to serve with a bowl of rice.

Of course, it is needed, and this method can make the taste more crisp. This kind of stir-fry is definitely not delicious.

It's over-oiled. Because it will taste more fragrant and flavorful that way.

Food, as the name suggests, is delicious food, the expensive ones are delicacies from the mountains and the sea, and the cheap ones are street food. There is an expectation before eating food, and there is an aftertaste after eating, and enjoying food also depends on the occasion, and the food tastes good when the occasion is good. Food cultures around the world are rich and profound, and the nutrients are different, so the more you taste, the more healthy you can enjoy, and the happier you eat.

Food pays attention to the beauty of the dish, the color, aroma, taste, shape, and utensils of the food, and the performance of the beauty of the dish is multifaceted, and the chefs use their own clever skills and artistic accomplishments to create a variety of cuisines, which are unique to achieve the unity of color, fragrance, taste and shape, and give people a special enjoyment of a high degree of spiritual and material unity.

Food pays attention to taste, only has strict requirements for the color, aroma, taste, shape, utensils and quality, nutrition of the meal and dim sum, and has certain elegant requirements in the naming of dishes, the way of taste, the choice of time, the rhythm of meals, and the interspersing of entertainment.

There is no need to add it, but water is used when blanching vegetables, as detailed below

Ingredients: 6 crispy sausages, 1 small handful of fungus, potato chips, a few slices of lotus root slices, 2 crab sticks, 6 fish tofu, 4 osmanthus sausages, 1 baby cabbage, 3 various balls, half a broccoli, 1 4 onions.

Preparation of excipients: appropriate amount of peanut oil, 4 bay leaves, 1 gram of sesame peppercorns, 2 star anise, 4 cloves of garlic, a few slices of ginger, 1 string chili, 8 dried red peppers, 2 spoons of Pixian bean paste, 3 spicy millet, 4 sections of chives and shallots, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of white sesame seeds.

Step 1: Prepare all the ingredients, clean the side dishes, cut them, and put them on a plate for later use.

2. Blanch the meatballs, drain the water, and put them on a plate for later use.

3. Blanch the more difficult ingredients in the side dish over water, about nine ripe (potatoes or beans must be blanched), drain the water as well, and put it out for later use.

4. Put an appropriate amount of peanut oil in the pot, then put in the peppercorns, bay leaves and star anise, fry over low heat until fragrant, remove all of them with a colander, and leave only the oil in the pot.

5. Add green onions, ginger slices, chopped garlic slices, and dried red peppers, then put in 2 tablespoons of Pixian bean paste (my spoon is not big), start to fry the ingredients over low heat, and fry until the base is even.

6. Pour in all the main ingredients and stir-fry evenly over medium-high heat, so that each ingredient is evenly stained with sauce.

7. Add an appropriate amount of light soy sauce and salt, and continue to stir-fry evenly. Add some monosodium glutamate to enhance the freshness of the spicy fragrant pot before cooking.

8. If you don't feel spicy enough, you can pour in a little chili oil, put it on a plate in a spicy fragrant pot, cut some millet spicy and green chili peppers to decorate, and finally sprinkle with an appropriate amount of white tung sesame seeds.

Water needs to be added to prevent the bottom of the pot from boiling dry.

Spicy pot seasoning: 100 ml of five-spice oil, 2 tablespoons of watercress, 50 grams of hot pot seasoning, 80 grams of dried chili, 15 grams of ginger, 20 grams of garlic, 15 grams of green onions, 1 tablespoon of cooking wine, 2 teaspoons of sugar, salt.

Prepare the five-spice oil first, and process the ingredients for preparing the spicy fragrant pot; Blanch the other ingredients except the pork belly in boiling water in turn, blanch them with water or fry them in oil, and drain the processed materials; Wipe the surface of the dried chili peppers with a damp towel and cut them into segments; Heat the pot, put in the five-spice oil, add the dried chili pepper and fry it until it is hot, and take it out immediately after the oil turns red and the fragrance comes out, drain the oil and set aside; Add the watercress and hot pot seasoning, stir-fry the red oil and fragrance, add ginger slices and garlic and stir-fry until fragrant; Put in the ingredients in turn, add a small amount of water, add the cooking wine with drawbacks and stir well; Put the fried dried chili peppers together and stir-fry, add sugar and salt to taste, and stir-fry well.