How many kinds of hot pot spices are there, and what are the spices in the hot pot base

Butter, bean paste, Sichuan pepper, chili, and you can stir-fry.

Hot pot base spices include: star anise, white cardamom, cinnamon, cumin, grass fruit, etc.

1. Star anise: It should be called star anise, also known as anise, big material, and August beads, which is a spice that people are more familiar with. It is characterized by its aroma and slightly sweet taste.

2. White cardamom: also known as round cardamom, it is written as a hundred knocks and knocks in the market or pharmacies. It tastes astringent.

3. Cinnamon bark: also known as cinnamon. The taste is sweet and spicy, and the fragrance is strong. It tastes spicy and has a slightly sweet aftertaste.

4. Cumin: also known as fennel, coriander, fragrant, wild fennel. It has a special aromatic aroma and is widely used in braised water, brine and spicy hot pot.

5. Grass fruit: The fruit of a ginger plant grass fruit, which tastes strange and uncomfortable.

The seasonings used in the hot pot are, salt, vinegar, monosodium glutamate, chicken powder, bean paste, white wine, tempeh, mash, spices, sesame sauce, garlic, tofu, sesame oil, red oil, leek flowers, light soy sauce, seafood soy sauce, millet pepper, spicy sauce, Sichuan pepper, sesame seeds, etc.

Seven kinds of seasonings are served in a bowl, when blending, first put cooking wine, shrimp oil, soy sauce, leek flowers, stir well, put the sauce tofu, sesame paste, stir clockwise with a spoon, and finally, according to the requirements of the guests, put chili oil.

In this way, the seasoning is mixed evenly, and because the liquid is put first, the solid is put later, and it does not stick to the bowl when stirring.

How to eat hot pot: The way to eat hot pot is different from Chinese food, not to bring the cooked dishes to the table and eat; Instead, some semi-finished dishes are brought to the table, operated (cooked) by themselves, and self-scalded and eaten; The hot (boiled) heat of the dish is in the hands of the diners. Therefore, diners must understand how to eat hot pot in order to eat well.

1. Blanch in a pot.

The key point is: first of all, we must distinguish all kinds of materials, not all kinds of materials can be scalded. Generally speaking, the texture is tender and crispy, and the ingredients are cooked instantly

The ingredients are clamped and suitable for hot (shabu) food, such as duck intestines, kidney slices, liver slices, pea seedlings, spinach, etc.; The texture is slightly denser, and it is not easy to cook in an instant, so it should be scalded for a while, such as hairy tripe, mushroom liver, beef slices, etc.; Secondly, it is necessary to observe the changes of the soup brine, when the soup is boiling, constantly tumbling, and the fat on the soup is sufficient, the hot food is delicious and can be kept warm.

2. Boiling: that is, putting the ingredients into the soup and cooking.

The key point is: first of all, we must choose ingredients that can be cooked, such as hairtail, meatballs, shiitake mushrooms, etc., which have a tight texture and must be heated for a long time before eating; Secondly, it is necessary to master the heat, and some should be boiled and boiled for a long time.

3. The experience of eating hot pot should be meat first and then vegetarian.

When scalding, the soup must be boiled, and all should be immersed in the soup to be scalded; The second is to like spicy taste, adjust the spicy taste, the method: those who like spicy can be scalded from the oil on the edge of the hot pot; Otherwise, it is scalded from the boiling place in the middle; Again, when eating hot pot, it must be accompanied by a cup of tea to appetize and eliminate food, relieve oil and greasy, change the taste, and reduce the spicy feeling.

100 catties of spices should be matched with the base of hot pot:

1. Chili peppers. Don't think too complicated about the chili pepper matching, the chili pepper is fragrant but not spicy, the spicy is not fragrant, the fragrant skin is thick and the color is good, and the spicy skin is thin and the color is average. The spicy taste and color are good, and the new generation of inner yellow, Chongqing Shizhu Red, and Hui Tu Zhi are the most widely used.

Generally, the fried base is 100 catties of oil, 15 catties to 35 catties.

2. Sichuan peppercorns. Many stir-fry chefs think they know Sichuan pepper, but in fact, 80 are all Sichuan pepper Xiaobai. If you don't know the goods, you can buy expensive ones, generally frying 100 catties of base material and 2 to 4 catties of oil.

3. Douban. Divided into hot pot watercress and red oil watercress, hot pot must be used to make hot pot, the knowledge of waterpaste is very deep, it is recommended to stare at the expensive buy, if it is to mention the flavor of the sauce, generally 100 catties of oil with more than 10 catties.

4. Bean mother and child.

In fact, it is fermented soybeans, which is also very knowledgeable, but it can be identified by fragrance, color, dryness, softness and hardness, salt, etc., and it is expensive to buy, generally 2 to 4 catties of 100 catties of oil.

5. Green onions. There are chives, shallots, shallots, onions, shallots, etc., the use of general shallots will be matched, commonly found in onions and shallots, shallots and shallots, generally 100 kg of oil 1 5 kg to 3 kg.

6. Spices.

Generally, the addition amount is 100 kg of oil, 1 5 kg to 5 kg.