重庆老火锅的做法与配料(国外英文资料).docVIP

重庆老火锅的做法与配料(国外英文资料) (1) red soup is a typical soup of chongqing hot pot. This soup is widely used, and most of chongqing hot pot is used in this soup. It is characterized by rich taste, thick, spicy, spicy and sweet. Red soup recipe and modulation method are many, each have distinguishing feature. Here are three well-known and universally recognized recipes and modulated methods for choosing. A formula: The soup is 1500 grams, the butter is 250 grams. 150 grams of watercress, 100 grams of black bean, 15 grams of rock sugar, 50 grams of chili, 50 grams of pepper, 10 grams of sichuan pepper, 15 grams of salt and 15 grams of salt, 30 grams of alcohol, and 100 grams of lemon juice Formula 2: The beef soup 1500 grams, the butter 200 grams, the douban 125 g, the fermented black beans 45 grams, the ice sugar 25 grams, the dry pepper 25 grams, the late ginger 50 grams, the refined salt 10 grams, the rice wine 25 grams, the hot juice 150 grams Three formula: Chicken 2000 g, butter 2000 g, 200 g bean sauce, tempeh 50 grams, 50 grams of sugar 100 g, 100 g ginger, garlic, 25 g dry red pepper, Chinese prickly ash, 10 g 25 grams, refined salt, cooking wine, 100 grams 100 g, 100 g laozhao juice, vegetable oil, sesame oil, 200 grams All three of these recipes, though different from the ingredients, are basically authentic chongqing hotpot red soup. The specific modulation method of red soup is: Fry pan set each on first, oil (grease or vegetable oil, etc.) under heat, add douban, ginger (with broken old ginger) lobster sauce, fanned out fragrance and red, and then the soup, boil off after the cooking wine, Xu bad juice, hot pepper, Chinese prickly ash, salt, sugar, such as lentils, to thicken sweet, fragrant, taste spicy, can be used in ladle hot pot. The following two things should be noted for the red soup: one is the foam on the surface of the soup, which is mixed with oil and must be skimmed off. The method is: take the back of the spoon lightly, let the foam stick on the back