Food starts with noodles

After all, there are lessons learned from the past. If the hot pot ingredients are to be delicious, it is not only necessary to have more ingredients, but also requires complex craftsmanship and rich experience.

Because the hot pot ingredients are not only fragrant and spicy, but more importantly, they are resistant to cooking.

Not to mention that the more it is cooked, the more fragrant it becomes, but after cooking for at least half an hour, the taste is still the same as when it was first boiled. Only such hot pot ingredients are qualified.

If the aroma is overflowing when it is first cooked, and the aroma starts to fade after ten minutes of cooking, then this hot pot material is not good.

Maybe stews are fine, but hot pot is not suitable.

"There are so many ingredients, just like traditional Chinese medicine shops, are they all used for hot pot ingredients?" I heard that Xu Zhuo was going to make hot pot ingredients, so Yu Keke, Sun Panpan, Li Hao and others all came to watch the excitement.

Of course, watching the excitement is secondary, they mainly come to see how Xu Zhuo's hot pot ingredients are.

If it tastes good, help spread the word, if it's not good, share the hot pot ingredients in the name of going back to taste, so that Xu Zhuo won't be able to come to Taiwan.

Friends, just take care of each other's face like this.

There are indeed a lot of spices used to make hot pot base today, there are twenty or thirty kinds, and this is not counting the use of more than three kinds of peppers and more than two kinds of Zanthoxylum bungeanum.

In addition, ingredients that are relatively rare in the kitchen such as fermented glutinous rice juice are used.

The spices used to make the hot pot bottom material need to undergo preliminary processing before being put into the pot. Those that should be washed with warm water should be washed with warm water, and those that should be soaked in white wine should be soaked in white wine.

Generally speaking, making hot pot ingredients is an extremely troublesome thing.

There are many steps and it is very difficult.

The requirements for the heat are particularly high, because when making it, no matter whether the spices are fried or the ingredients are fried, once the spices have a burnt smell, the whole pot of ingredients will be completely useless.

Before starting to make, first do some preparatory work.

The first is to boil butter.

Butter is an indispensable main ingredient in the spicy hot pot base. The taste of butter is rich and mellow, and it has a strong persistence. Even if it is cooked continuously for several hours, the aroma will still be very strong.

"Isn't lard the same scent and very strong? Why is butter used in hot pot, but no one uses lard? Why don't you create a lard hot pot, it will definitely be popular."

Li Hao didn't have much feeling for lard before, but after eating Xu Zhuo's dishes made with lard, he was reluctant to part with the taste, and now he even urged Xu Zhuo to make lard hot pot.

In his opinion, since butter can be used as hot pot, why not lard?

There are actually quite a few people who hold this point of view, but not many people have researched the ugly Yinmao.

But Xu Zhuo, who has relevant skills, knows the way to do it.

While boiling the butter in the pot, he said: "Although butter is animal fat like lard, its ingredients and aroma are different. The aroma of lard is stronger after heating, while the aroma of butter is more intense. The fragrance is more persistent.

In chemical terms, butter is inert, no matter how you heat it, the fragrance will not come out all at once, but in a uniform and slow way.

But lard is different. Lard is relatively more active, especially after heating, the aroma will burst out violently, but this kind of fat has a characteristic, that is, it is not resistant to cooking.

Especially lard, after the fragrance dissipates, there will be a strong fishy smell, which cannot be made into hot pot at all, unless you have special hobbies.

The last point, which is also very important, is that if butter is eaten directly into the stomach, it will be poorly absorbed and will be excreted almost intact, without increasing the burden on the intestines, and will not cause obesity.

But if you eat too much lard, your weight will increase gradually, and you won't be able to hold it down. "

Of course, these are all objective reasons, the most important of which Xu Zhuo didn't mention is the price.

Compared with butter, the price of lard is still a bit higher.

Moreover, in the Sichuan-Chongqing region, the birthplace of butter hot pot, lard is an important living material, how can it be used for cooking hot pot?

On the other hand, butter, which is cheap, is generally used as electric lamps and so on, and is not very useful in the catering industry.

Moreover, the embryonic form of butter hot pot is a cooking method derived from boiling beef offal by the bottom people in the Sichuan-Chongqing region. This hot pot base uses a lot of spices to suppress the peculiar smell of beef offal water. Over time, it has become A gourmet style popular all over the country.

It is estimated that those who boiled cows and ate them in water at that time would never have imagined that their unintentional actions actually created a new form of diet.

While cooking the butter in the pot, Xu Zhuo told everyone about the past of the butter hot pot.

To be honest, boiling butter is completely different from boiling lard. When lard is boiled, the aroma is very strong, and looking at the golden oil residue in the pot, I really want to take it out and taste it.

But the taste of butter is...

Rush hard!

This is probably the reason why the butter hot pot needs to put a lot of spices. After all, the smell of butter is indeed much stronger than that of lard, especially when it is first boiled, it makes people suspect that the cooking in the pot is some kind of chemical raw material.

However, after the aroma was almost boiled, the peculiar smell had faded a lot, and it was replaced by the aroma of butter.

Put the boiled butter aside and let it stand for a while. After the temperature drops, it will turn into snow-white creamy fat.

Taking advantage of this time, Xu Zhuo set his sights on those bullet peppers.

It's time to make the glutinous rice cake pepper that is indispensable in the butter hot pot.

This is also the main source of spiciness in spicy hot pot...

Chapter 1260 Troublesome Preparations

Ciba chili is actually just a way of mashing chili, and there is no specific method.

For example, the Ciba peppers in Guizhou are different from the Ciba peppers used in hot pot.

This time, the hotpot chili is made of bullet chili pepper, which is very hot, which is the main source of spiciness in the hot pot ingredients.

Ciba peppers for hot pot are very easy to make. First, cut the dried peppers into small pieces with scissors, and then soak them in hot water for 10 minutes.

Soaking peppers in hot water can not only soften the peppers and make them resistant to cooking, but also soak out the spicy substances in the peppers and the red pigment in the peppers. After putting them in the butter pan, through heat exchange, so that Let the spiciness and the red pigment in the chili melt into the butter.

Xu Zhuo poured the bullet-head chili segments prepared into hot water and soaked them. While waiting, he took out the prickly ash and sesame peppers he had prepared before and poured them into the basin, and then added a whole bottle of white wine to soak them.

Zanthoxylum bungeanum and pepper are essential ingredients in spicy hot pot, especially pepper, which is the essence of hot pot.

The reason why spicy hot pot is popular all over the country is not because of the mouth-wringing spicy taste, but the numbness contained in the spicy taste.

Compared with spicy, the smell of numbness can make people sweat more. It is not very obvious at the beginning, but the more you eat, the stronger the smell will be, and the more you can't stop it.

When eating spicy hot pot, whenever you sweat profusely, it is often not the chili pepper that is causing the trouble, but the peppercorns.

Xu Zhuo didn't use a lot of peppercorns today, because the peppercorns are mainly for adding fragrance.

But the amount of pepper is quite a lot, almost half a pot.

Seeing this, Yu Keke felt distressed for a while. If he failed, the loss would be great.

"Don't worry, the car won't overturn. At worst, we will eat hot pot every night in the future. Just feed it. Anyway, the best spices are used. Even if the method is a little flawed, the taste will still not be bad. It’s absolutely fine to cook meat by yourself.”

After soaking the prickly ash and peppercorns with white wine, Xu Zhuo began to organize the spices.

There are a lot of spices to be used today. Li Hao took a mobile phone to shoot a small video, intending to send it to Moments to pretend to use it, but after watching it, he found that most of the spices he couldn't name.

The ones that can be recognized are the more common ones such as cumin, anise, fennel leaves, and cinnamon.

And the rest, he didn't know them all.

Xu Zhuo introduced him one by one. The main spices used today are white buckle, grass fruit, kaempferen, clove, amomum, small amomum, fragrant fruit, cumin, cinnamon, licorice, vanilla, yellow gardenia, papaya Grass, Laokou, Galangal, Gansong, Tangerine Peel, Dipper, Lemongrass, Star Anise, Fragrant Leaves, Thyme, Cumin, etc.

In addition to pepper, pepper, vine pepper and chili pepper, there are more than [-] kinds of spices used today.

Although there are many spices, they cannot be abused, and a certain proportion must be followed.

Otherwise, not to mention the delicious hot pot base, it is likely to be so bitter that people can't open their mouths.

Xu Zhuo poured these spices into a large basin according to the ratio used for making hot pot, then added warm water to soak and clean.

The purpose of this step is mainly to use warm water to wake up the aroma substances in the spices, and at the same time add some humidity to the spices, so that they will not be burnt when they are put into the oil pan later.

In addition, soaking in warm water can also wash off the dust on the surface of the spices, making the flavor of the spices more pure.

When spices are dried in the sun, dust is unavoidable, and even many spices in it are the roots of plants, occupying the soil.

So wash it with warm water, so that there will be no peculiar smell.

After the spices are soaked, the peppers that were soaked before are almost ready to be fished out.

After all, it is soaked in hot water, and it should not be soaked for too long, otherwise the spicy taste and pigment will run into the hot water, making the cooked chili pepper lose its due effect.

Use a colander to wash the peppers in hot water a few times, then take them out and put them in a bamboo basket to control the excess water, so that when you make them later, the glutinous rice cake peppers will not be turned into muddy peppers.

While controlling the water, Xu Zhuo began to wash the parsley, coriander, chives, onions and scallions that will be used later.

These are essential ingredients for flavoring the butter, and they are used in large quantities. Xu Zhuo almost prepared two full baskets.

The reason for preparing so much is mainly to make the hot pot smell stronger.

This method of using materials regardless of cost made all the onlookers look at each other in dismay.

If this fails, it will be really shocking.

If it wasn't for Xu Zhuo's car overturning, Li Hao really wanted to broadcast it live. After all, there are not many companies that make hot pot bottoms so professionally on the Internet.

But thinking about the immeasurable loss that Xu Zhuo would bring to the company and the restaurant if his car overturned, he dismissed the idea.

If it succeeds this time, it won't be too late to broadcast live next time, so don't be in a hurry.

Next, Xu Zhuo took out the spices soaked in warm water, and also put them aside to control the water.

After doing this, the butter that was boiled before has almost solidified, and it can be boiled.

However, before cooking, Xu Zhuo still prepared all the ingredients to be used, such as fermented glutinous rice juice, beer for refreshing, and rock sugar to soften the taste.

There are also minced turmeric and garlic for flavor enhancement, bean paste for color enhancement, chili noodles, sliced ​​chili peppers from Henan New Generation, and whole bell peppers, which are put in last for the sake of Let the spicy taste of hot pot ingredients become persistent.

After everything was ready, Xu Zhuo put the cauldron on the stove and started making.

When frying hot pot ingredients, you can’t stop from the beginning. You need to fry all the ingredients in one go to stimulate the aroma of spices and let these flavors blend together.

So before doing it, Xu Zhuo deliberately drank a bottle of iced Coke, trying to keep his body in the best condition.

When it was about the same time, he started the fire and started the pot.

First heat up the large iron pan that will be used today, then slide the pan as many times as possible, so as to avoid the frying material from sticking to the bottom.

After all, the ingredients to be used today include bean paste, glutinous rice cake chili, and chili noodles. These are easy to stick to the bottom, so be extremely careful.

After sliding the pan three times, Xu Zhuo began to put butter into the pan.

The butter melted quickly after being put into the pot. The butter weighed about [-] catties, and there was about half a pot in the big iron pot.

After the butter melted, Xu Zhuo poured the two baskets of celery, coriander, chives, shallots, and sliced ​​scallions into the pot, and fried them slowly over low heat.

Only in this way can the fragrance in the ingredients be slowly fried and melted into the butter.

If the fire is too high, the aroma will float out with the oily smoke before it has time to blend into the butter.

"Damn it, it was so troublesome at the beginning, so wouldn't the next steps be more delicate? Boss Xu, don't force it. If it doesn't work, forget it. We won't laugh at you."

Li Hao's words made Xu Zhuo frown slightly: "Man, how can you say no? Just wait, today's hot pot ingredients will definitely satisfy you."

Chapter 1261

The butter in the pot was gurgling and tumbling, and the whole celery, coriander, shallots, shallots and other ingredients in it gradually lost their moisture and then turned golden yellow.

At this time, Xu Zhuo had already used a larger stone mortar to pound the dried chili segments into Ciba chili.

These glutinous rice cake peppers are a bit different from the ones used in Guizhou.

The Ciba chili used in Guizhou will put seasonings, ginger and garlic in it, but the Ciba chili used today is just soaked in hot water and then smashed, without seasoning or ingredients.

Ciba chili is an essential ingredient when making hot pot bottom material. Not only because of the spicy taste, but also the rich capsaicin in the glutinous rice cake pepper can also make the color of the hot pot bottom material more rosy.

This color is the soul of the Spicy Butter Hot Pot Base.

Eating spicy hot pot is the feeling of eating this kind of red oil.

But now, the butter in the pot is still relatively clear, and it looks like water, without the thick color and thick texture of the spicy butter hot pot.

Only after all the steps are completed, the butter will gradually change color and become thicker.

And the aroma has gradually changed from the single taste of butter to the rich and mellow spicy taste of dozens of spices.

When the ingredients in the pot were fried dry, Xu Zhuo took them out with a slotted spoon to avoid burning them.

After taking it out, put it aside to control the oil, and then collect it in a basin.