火锅餐饮红汤火锅底料炒制揭秘资料（Chaffy dish, red soup, hot pot, stir fry system, secret materials）.docVIP

火锅餐饮红汤火锅底料炒制揭秘资料（Chaffy dish, red soup, hot pot, stir fry system, secret materials） Although the Sichuan Hot pot variety, but it boils down to only two categories: one is the soup is a red Hot pot, Hot pot soup. Of course, the most Sichuan characteristics but also the number of red Hot pot soup. Typical red soup Hot pot when push duck Hot pot. Duck Hot pot originated in the mountain city of Chongqing, it is the originator of the red Hot pot soup, now many varieties of red soup Hot pot are derived on the basis of it. Authentic Chongqing duck Hot pot modulation reuse it mainly rely on butter, butter to Titian, and the traditional practices almost do not add other spices pepper??. This kind of chafing dish is characterized by its thick, spicy and spicy taste. The soup is bright red and slightly thick. However, since the duck Hot pot was introduced into the Chengdu area, in order to adapt to local tastes, Chengdu counterparts will continue to make some improvements of it, eventually formed a Chengdu style red Hot pot soup. The red soup pot in Chengdu is mainly made of vegetable oil, supplemented with some butter and added various spices. It can be said that the Chengdu area relies on the composite flavor Hot pot mix butter and spices produced by titian. In addition, Chengdu also reduced the Hot pot taste spicy stimulation in traditional duck Hot pot to moderate, spicy and not Zaolie taste delicious, but not greasy, bright red and thick soup. This article describes the red soup pot in Chengdu area. The key to making red soup pot is the frying of hot pot bottom. When frying the hot pot bottom material, not only must grasp each kind of raw material the amount and the proportion, moreover must grasp the correct fries the method. Although there are some differences between the raw materials and the methods used when frying chafing dish in different chafing dish shops, the basic raw materials and basic methods are still the same. Below, the author according to their own exper