The introduction of cold pot skewers, what are the dishes of cold pot skewers

Cold pot skewers, also known as spicy hot, skewers of incense, is a kind of evolution of hot pot or cold pot fish, "skewers of incense", belonging to Sichuan cuisine. "Cold pot skewers" first appeared in Chengdu in the mid-80s of the twentieth century. At that time, Chongqing hot pot had just entered the Chengdu catering market, and some unemployed people in cities and towns set up stalls near some lively places such as shopping malls, theaters, and video halls to operate "strings of incense" in order to make a living, so it belonged to a kind of hot pot, but it was slightly different from it.

It is made from a variety of vegetables and meat cut into shapes that are easy to string together, and these dishes are threaded into strings with bamboo skewers, and finally put into a specially formulated pot to process and cook before eating. When eating, you can add oil dishes, vinegar dishes, etc. according to your preference. However, it should be noted that although the cold pot skewers have the word "cold", it is hot, but that "pot" is cold.

Method: 1. Heat the butter in a wok, add 15 grams of Sichuan pepper, 25 grams of dried chili pepper, ginger and garlic and stir-fry until fragrant, then add the Sichuan spicy base and stir-fry until fragrant, pour in the rice wine and fry slightly. 2. Put the rest of the ingredients and the old soup into a wok and boil, and then cook your favorite food with a hot pot saucer to accompany the food, in fact, there are many ways to string incense, but the bottom of the pot is different

According to the ratio of 5 kg of bone broth 1, 300 grams of Pixian bean paste, 200 grams of butter, 100 grams of rapeseed oil 2, 150 grams of dried red pepper; 50 grams of Sichuan pepper 3, 3 tablespoons sugar; 150 grams each of dried ginger (sliced) and garlic cloves; 250 grams of green onions; 150 grams of spices (fennel, star anise, etc.); salt to taste; A tablespoon of chicken essence The heat of the stir-fry is very critical: 1. Heat the vegetable oil in the pan, wait for the vegetable oil to be cooked, and then add the butter, after the butter is melted, the dried chili pepper and Sichuan pepper are skimmed over the oil and picked up, and set aside; 2. Stir-fry the sugar in the oil pan over low heat, and when the sugar melts and bubbles, immediately stir-fry the ginger, green onion, garlic and large ingredients, and then add the flavor of Pixian bean cress; 3. Turn on the high heat, pour in the bone broth, add salt (put in the saltiness of the soup, slightly more important than the usual roast flavor) and chicken essence, after the soup is opened, put in the oiled dried chili peppers and peppercorns and turn to low heat and boil slowly for 10 minutes, then you can scald the dishes according to your preferences. According to this ratio, you can fry more bases, and every time the taste is insufficient, add ingredients to the soup.

Learn authentic practices and go to Chengdu to do good.

Vegetarian dishes: lotus root slices, potatoes, sea cabbage, kelp, green bamboo shoots, tribute vegetables, lettuce, tofu, broccoli, corn, cucumbers, thousand zhang, enoki mushrooms, crab mushrooms, etc.; Meat dishes: beef, pork belly, chicken tendon, county liver, chicken feet, duck feet, chicken legs, chicken wings, rabbit meat, chicken heart, beef balls, fish balls, etc.

1. Vegetarian dishes: lotus root slices, potatoes, sea cabbage, kelp, green bamboo shoots, tribute vegetables, lettuce, tofu, broccoli, corn, cucumbers, thousand zhang, enoki mushrooms, crab mushrooms, etc.

2. Meat dishes: beef, pork belly, chicken tendons, county liver, chicken feet, duck feet, chicken legs, chicken wings, rabbit meat, chicken hearts, beef balls, fish balls, luncheon meat, etc.

<> "Cold Eggplant Pot Skewers.

Ingredients: Meat dishes: beef, shrimp, quail eggs, hot pot meatballs.

Vegetarian dishes: popping tofu, potatoes, broccoli, shiitake mushrooms, fungus.

Production steps: 1. Put oil in the pot, pour in green onions, ginger, garlic, onions, coriander, star anise, bay leaves, and peppercorns and stir until slightly charred, and remove impurities to retain sesame oil;

2. Pour sesame oil into a bowl with minced garlic, millet spicy, sesame seeds, and coarse chili noodles while hot, add an appropriate amount of salt, two tablespoons of light soy sauce, and three tablespoons of vinegar: one spoonful of oyster sauce, one spoonful of chili oil, add cold boiled water and stir well;

3. Take out the popping tofu and rinse it with water, put a little oil in the pot and fry it until golden brown on both sides, and then skewer it with a bamboo skewer;

4. Wash other ingredients and skewer them with bamboo skewers;

5. Marinate the beef slices with a little cooking wine, light soy sauce and starch for half an hour, and then string them with bamboo skewers;

6. Boil the water and boil the ingredients into the Wucha to cook and take out, and finally pour in the juice for the orange chang!

Ingredients: vegetable oil, chicken fat, Pixian bean paste, dried chili, ginger, garlic, green onions, rock sugar, mash Secret ingredients (star anise, kaempa, cinnamon, cumin, grass fruit, grass and grass, bay leaves, vanilla, cloves) spice ratio, millet pepper, pickled red pepper, chili, Lao Gan Ma, liquor, Sichuan pepper, sesame pepper, salt, monosodium glutamate, chicken powder.

Method: 1. Vegetable oil is refined first; After the pot is hot, pour in vegetable oil and heat it, put in chicken fat, put in ginger, garlic cloves, green onion knots and fry until golden brown and remove them, then add Pixian bean paste and glutinous peppers, and then put in pickled peppers and millet peppers and fry quickly over high heat until the watercress is dry.

2. Add all kinds of spices, Sichuan pepper, pepper, chili pepper, etc. and stir-fry, fry over low heat for about 15 20 minutes, until the color of the spices in the pot becomes darker, 3. Add rock sugar and mash juice, slowly boil over low heat until the water in the mash juice completely evaporates, cover and boil until the raw materials in the pot are cooled, that is, the base material.

4. Mix the soup, fry the base, add the boiled bone broth, add salt, chicken essence, monosodium glutamate, etc.

Compared with the traditional hot pot, this removes the shortcomings of dryness, greasy, and fire, and shows the spicy and refreshing style of Sichuan flavor with a long aftertaste, accompanied by a glass of cold beer.

two catties of pig bones, washed and smashed; A duck, washed and gutted. Put it in the pot and add cold water until it is submerged (add enough cold water to everything, do not add cold water halfway)).

2. Stir-frying: Add the butter (clear oil) into the pot and heat it, then put in an appropriate amount of pepper, dried chili, ginger, garlic, tangerine peel, star anise, cinnamon, grass fruit, cloves a little each, pour in some rice wine, soy sauce, add 2 tablespoons of sugar (depending on the amount of material, play a role in enhancing flavor, do not put too much), and then put bean paste (Sichuan specialty), stir-fry, fry until the fragrance is produced. (There are many ways to do it, if you want to be simpler, you can add some hot pot bases, which are sold in various supermarkets in Sichuan).

3. Soup base: pour the soup that has been boiled before into the fried material, add salt (put it in the saltiness of the soup, and slightly focus on it than the usual cooking taste), if you feel that it is too strong, you can add some water appropriately, and when the taste is insufficient, add ingredients to the soup (those who like spicy can also directly put some unoiled dried chili peppers and new peppercorns into the hot sauce).

4. Preparation: Wash the vegetables, remove the roots and skins; Meat should be cut into large slices and thin slices; Cut into thick slices of luncheon meat, ham sausage, etc.; Cut the potatoes into thick slices and serve them separately.

5. Prepare flavor dishes: Generally, salt, monosodium glutamate, pepper noodles, chili noodles, peanut noodles, sesame oil, garlic paste, soy sauce, vinegar, etc. are called according to their respective tastes.

Cold pot skewers evolved from hot pot, but the way to eat them is very different. The hot pot must be operated by itself, and the cold pot skewers are scalded by a professional master and then put in a bowl for customers to use, which makes the taste and quality of the cold pot skewers have a better guarantee.

In addition, eating cold pot skewers 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. Green tea is preferred.