四川火鍋的出現，大約在清代的道光年間（1821-1851）。經過多方考證，四川火鍋真正的發源地,是長江之濱–酒城瀘州的小米灘（現高壩二五廠）。炊具,僅一瓦罐，罐中盛水（湯），加以各種蔬菜，再添加辣椒、花椒祛濕（因為,有”菜當三分糧，辣椒當衣裳”之說）。
中文名： 四川火鍋
特點： 調料獨特，菜品多樣，鮮香味美
分類： 川菜
歷史淵源
當時，長江邊上的船工們,跑船,常宿於小米灘（小米灘,在當時,是四川境內長江邊上的一個很適中的碼頭）。停船,即生火,做飯,驅寒，船工們吃後，美不可言（在他們心中），就這樣,一傳十，十傳百，在長江邊,各碼頭,傳開了。
興起原因
當時的重慶是水路交通要道，比起瀘州,就大多了。這種食俗,沿襲而下，傳至重慶後，就有一番變革了。當時,一些苦力（”棒棒”）,見到這種吃法後，就跑到殺牛場,撿一些被人丟掉的牛內臟,到長江里洗淨，切成小塊，和船工們一起吃。大家都覺得:非常美味，又能填飽肚子，又能驅寒。再後來,就有人,乾脆用一挑（兩個）籮筐，一頭,放些牛雜（以毛肚為主）、小菜;一頭,放一泥爐子，用一口分了格的”大洋鐵盆” ,放在爐子上，盆內,沸騰翻滾著一種又麻,又辣,又鹹,又香的滷汁，每天,就在河邊、橋頭,或走街串巷的叫賣。於是,這些船工、苦力（棒棒）們不再自己生火煮了，各人認定一格，即燙,即吃， 四川火鍋
直至吃飽，花費不了多少錢，經濟，方便，又能增加熱量。除了那些苦力外，來圍著挑擔子的,吃的人,越來越多。直到民國二十三年，有人把它搬進了小飯店，把這些擔頭,移到桌上，泥爐依然，只是將分了格的鐵盆,換成了赤銅小鍋，滷汁、蘸汁,由食客自行配合，以求乾淨,而適合眾人的口味，慢慢地,這種小飯店,越開越多，在重慶對岸江北的一條小街上,幾乎全都是這種飯店，並且,吃的人相當多，這就是“重慶毛肚火鍋”的起源。後來,人們為了記住這種吃法,是從小米灘傳過來的，就乾脆把這條街,稱作”小米街”。
至後來，到抗日戰爭時期，四川火鍋日益興盛，官場要員、金融巨頭、商人、記者等,都以吃火鍋為榮，有人把這種火鍋店高尚化。許多在新中國成立前夕,跑到台灣的國民黨老兵，至今,仍念念不忘重慶火鍋的美味，有的,在台灣,開起了火鍋店（由於原材料的問題，老是趕不上四川本地的味道）。所以,現在許多書上都說,四川火鍋,發源於重慶江北,事實是源於瀘州，在重慶發展開來的。
文化特色
四川火鍋,表現了中國烹飪的包容性。 “火鍋”一詞,既是炊具、盛具的名稱，還是技法、“吃”法,與炊具、盛具的統一。表現了中國飲食之道蘊含的和諧性。從原料、湯料的採用,到烹調技法的配合，同中求異，異中求和，使葷與素、生與熟、麻辣與鮮甜、嫩脆與綿爛、清香與濃醇等,美妙地結合在一起。特別在民俗風情上，呈現出一派和諧與淋漓酣暢相溶之場景,和心理感受，營造出一種“同心、同聚、同享、同樂”的文化氛圍。它有較大的普及性。在四川，上到官員，下到百姓，無一不偏愛重慶火鍋，家家都會做。
調料獨特
在製作配料上，最能代表川味中,麻辣燙的典型性格，正宗的毛肚火鍋,以厚味重油著稱，傳統湯汁的配製,是選用郫縣辣豆瓣、永川豆豉、甘孜的牛油、漢源花椒為原料。先將牛油,放入旺火的鍋中熬化，在把豆瓣,剁碎,倒入，待熬成醬紅油後，加速炒香花椒，然後,摻牛肉原湯，加進舂茸的豆豉,和拍碎的冰糖、老薑，加川鹽、醪糟和小辣椒熬製。
近年來，出現了啤酒風味、酸菜風味,以及海鮮風味等味型，不同的火鍋品種，有不同的火鍋湯汁,和不同的調味料，數量可達30多種。此外，附屬重慶火鍋的味碟很多，可用麻油、蠔油、熟菜油、湯汁和味精、蒜泥、蛋清等調製而成，將燙好的菜品,蘸著吃，既調和滋味，又降火生津。
菜品多樣
冷鍋
傳統的毛肚火鍋,以牛的毛肚為主。正宗的毛肚火鍋的菜品,用的幾乎都是牛身上的肝、心、舌、背柳肉片、血旺和蓮白、蒜苗、蔥節、豌豆尖等素菜。
如今，火鍋選料,包羅萬象，菜品,發展到幾百種，囊括了食物王國里,可食用之物，菜品,已擴大到家禽、水產、海鮮、野味、動物內臟、各類蔬菜和乾鮮菌果等。在毛肚火鍋的基礎上，發展到-清湯火鍋、鴛鴦火鍋、啤酒鴨火鍋、狗肉火鍋、肥牛火鍋、辣子雞火鍋等等，品種,不下百餘種,有為外國人準備的西洋火鍋。
吃法豪放
昔日的老火鍋館內，特製高大的桌凳，鐵銅質的鍋下，炭火熊熊，鍋裡,湯汁翻滾，食客居高臨下，虎視眈眈,盯著鍋中的菜品，舉杯揮箸。尤其,盛夏臨鍋，在爐火熏烤中,汗流浹背，吃得起勁時,脫掉上衣,赤膊上陣。重慶人吃火鍋的豪放,與氣吞山河之勢,是其他地區無法相比的，這正是巴渝飲食文化的體現，是古老巴民族勇武豪放性格和飲食文化心理的表現。
如今的火鍋,已現代化了，火鍋湯,由傳統的紅湯,發展到紅白湯、海鮮湯、藥膳湯、酸辣湯等；出現了全牛鍋、全羊鍋、龍飛鳳舞鍋、狗肉鍋、魚頭鍋、鴨火鍋、雞火鍋、山珍鍋、粥底鍋和冷火鍋等。調味,出現了清油碟、麻油碟、乾油碟、蒜油碟、茶油碟、蛋清碟等，美不勝收。在火鍋的設備和燃料上,都有了很大的改進，吃重慶火鍋的樂趣和豪放氣派，只有身臨其境，親口品嚐,才能體會。
美食特點
1、鮮香味美：在火力作用下，火鍋中的湯鹵,處於滾沸狀態，食者,邊燙,邊食，熱與味結合，”一熱當之鮮”；加之湯鹵,調製十分講究，含有多種穀氨酸和核甘酸,在湯鹵中,相互作用，產生十分誘人的鮮香味；再加上,選用上乘的調料，新鮮的菜品、味碟，真是鮮上加鮮，回味無窮。
各式火鍋(20張) 2、口味大眾化：在品種和風味上,實行了多樣化，可以滿足不同食客的需求；再加上,幾十種不同的味碟的調配，其適應性,更加廣泛，適合大眾化之口味。 3、用料更廣泛：以傳統的毛肚火鍋的”牛雜”,到今天的飛禽、走獸、山珍、海味等原料的增加，四川火鍋的品種,可以說數不盡數了；用一句話概括,就是凡是能吃的食物,都可以在火鍋中煮或燙食。 4、製作精細：從調味的選用,必須是上乘外，湯料的熬製，原料的加工，味碟的配備，菜品的擺放，燙食的藝術,都十分的講究有道理。 5、樂意方便：火鍋之樂，在於意趣，親朋好友，賓客同伴，圍著火鍋，邊煮邊燙，邊吃邊聊，可豐可儉，其樂無窮，正如清代詩人嚴辰寫的”圍爐聚飲歡呼處，百味消融小釜中”。 6、養身健體：由於用料的作用，對身體,十分有益。如,吃得大汗淋漓，對於治感冒,有一定的療效，可祛風濕，特別是,含營養較高的食品。如：魚頭、甲魚等，還有吃藥膳火鍋，對保健強身，輔助治療某些疾病,有一定的作用。
底料做法
原料
四川豆瓣醬3湯匙、牛油100克、色拉油100克、乾辣椒100克、花椒50克、白糖3湯匙、冰糖15克、老薑1小塊、蒜頭6瓣、北京蔥2段、白酒2湯匙、史雲生骨頭湯1罐、陳皮1塊、草果2枚、小茴香15克、八角3粒、山奈1 粒、桂皮1根、香葉3片、丁香3粒、味精1茶匙、鹽2茶匙、白胡椒粉1/2茶匙、生抽2湯匙。底料做法
做法
1、鍋內,倒入色拉油,燒熱後,倒入乾辣椒和花椒,炒出香味，隨後,再撈出備用，將白糖,倒入油鍋內,小火炒溶後,放入拍扁的蔥段、薑塊和蒜頭。 2、待蔥蒜炒至色微黃後,放入所有的香料,一起翻炒，然後,再倒入四川豆瓣醬,炒勻，這時,倒入白酒和生抽,以及牛油合炒。 3、最後,倒入整罐史雲生排骨湯，放入冰糖，再將之前炸過的辣椒和花椒,倒回鍋內,即成為火鍋底料。
小貼士
1、牛油並非製作西點的奶油，而是用牛的肥肉,熬製出的牛油，用於四川麻辣火鍋中增添香味。 2、火鍋中,所要用到的各種香料,可在雜貨店或中藥店購買。
吃法介紹
綜述
有這麼多的特點，我們怎樣去享受呢？這裡先說一下它的吃法。火鍋的吃法,不同於中餐菜，不是將已烹調好的菜餚端到桌子上就可以吃；而是把一些半成品,菜品,端到桌上，由自己親手操作（烹飪），自燙,自食；菜品的燙（煮）食火候，就掌握在食客的手中。因此，食客必須了解四川火鍋的吃法，才能吃得好。
吃法之涮
四川火鍋
涮：即將用料夾好，在鍋中燙熟，其要決是：首先要區別各種用料，不是各種用料都是能燙食的。一般來說，質地嫩脆，頃刻即熟的用料適用於燙（涮）食，如鴨腸、腰片、肝片、豌豆苗、菠菜等；而質地稍密一些，頃刻不易熟的，要多燙一會兒，如毛肚、菌肝、牛肉片等；其次要觀察湯鹵變化，當湯鹵滾沸、不斷翻滾、並且湯鹵上油脂充足時，燙食味美又可保溫；再次，要控制火候，火候過頭，食物則變老，火候不到，則是生的；第四，燙時必須夾穩食物，否則掉入鍋中，則易煮老、煮化。
吃法之煮
煮：即把用料投入湯中煮熟。其要決是：首先要選擇可煮的用料,如帶魚、肉丸、香菇等這些質地較緊密的，必須經過長時間加熱才能食用的原料；其次，要掌握火候，有的煮久了要煮散、煮化。
吃法經驗
吃火鍋的經驗應是先葷後素，燙食時湯汁一定要滾開，要全部浸入湯汁中燙食；其次是調節麻辣味，方法是：喜麻辣著，可從火鍋邊上油處燙食；反之則從中間沸騰處燙食；再次就是吃火鍋時，必須配一杯茶，以開胃消食，解油去膩，換換口味，減輕麻辣之感。
食用須知
吃火鍋,多是涮肉,肉類,常感染弓形蟲。羊群中,弓形蟲感染率,約60%，豬約20%，牛為14%。弓形蟲,常隱匿在這類受感染的動物肌肉中，火鍋的短時間加溫,並不能將其消滅，孕婦進食後，會導致流產、死胎或畸胎。
確保衛生
注意到以上的問題,還是可以適當吃火鍋的，孕婦,最好選擇在家裡吃火鍋，這樣,不僅可以控制湯料的味道，盡量不是辣的,或味道太過刺激的，而且,可以確保食物的衛生。火鍋雖味美，但,在吃火鍋時,要注意衛生，講究科學。一要,注意選料新鮮，以免發生食物中毒。二要,掌握好火候，食物若在鍋裡燒的時間過長，會導致營養成分損壞，並失去鮮味；若不等火候燒開就吃，又易引起消化道疾病。此外，應注意不要滾湯吃，否則,易燙傷口腔和食道的黏膜。
特別注意
孕婦懷孕期間,可能會出現嘔吐反胃現象，因此,胃部的消化能力,自然降低。吃火鍋時，準媽媽若胃口不佳，應減慢進食速度,及減少進食分量，以免食後消化不了，引致不適。
四川火鍋品種118例
毛肚火鍋
製作火鍋所需材料(11張) 清湯火鍋鴛鴦火鍋啤酒鴨火鍋魔芋鴨火鍋帶絲鴨火鍋葡萄酒雞火鍋泡菜雞火鍋白果雞火鍋怪味雞火鍋山椒烏雞火鍋燒雞公火鍋酸湯雞火鍋辣子雞火鍋人參雞火鍋雞味火鍋九尺鵝腸火鍋鴕鳥火鍋飛禽火鍋酸菜魚火鍋酸湯魚火鍋鯰魚火鍋魚頭火鍋雙味魚火鍋鯽魚火鍋泥鰍火鍋香辣銀魚火鍋五魚火鍋三文魚火鍋泡椒子鯰魚火鍋酸菜豬膘雅魚火鍋黃花魚片火鍋鯧魚蛙腿火鍋麻辣魚火鍋魚羊火鍋紅參黃臘丁火鍋什錦魚鱗湯火鍋魚丸火鍋鱔魚火鍋青鱔火鍋甲魚火鍋龜鴿火鍋田螺火鍋海鮮火鍋雙味龍蝦火鍋海馬火鍋紫菜火鍋蝸牛火鍋田雞火鍋蛇肉火鍋野味火鍋排骨火鍋肥腸火鍋腸式火鍋紅燒腸汁火鍋韭花豬雜火鍋泡菜白肉火鍋棗蹄火鍋牛尾火鍋牛筋骨髓火鍋牛筋沙司火鍋米酒牛肉火鍋肥牛火鍋牛鞭火鍋牛方宮火鍋血旺火鍋牛肉丸子火鍋芥末牛肉火鍋酸菜牛肉系列火鍋羊肉火鍋羊腎火鍋羔羊火鍋羊頭肉火鍋泡菜羊血火鍋羊蹄火鍋羊雜火鍋雙鞭火鍋狗肉火鍋帶皮狗肉火鍋乳狗火鍋啤酒兔火鍋驢肉火鍋驢鞭火鍋藥膳火鍋海狸鼠火鍋香豬火鍋柚皮貓肉火鍋酒醉火鍋四味火鍋三味火鍋奇妙三魚火鍋三合蹄火鍋家常火鍋川南傳統家常火鍋川南湯火鍋“海陸空”火鍋三色丸子火鍋竹蓀火鍋甜品火鍋菊花火鍋五彩龍肚火鍋菌類火鍋雜燴火鍋什錦火鍋連鍋子火鍋懷舊老火鍋八鮮火鍋套餐火鍋玫瑰花火鍋蘭花火鍋燒烤火鍋家常鍋魁火鍋麵筋火鍋豆花火鍋雙耳火鍋苕粉火鍋素菜火鍋麻辣燙
食用口訣
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blonde billionaires empire inc.的中文翻譯_百度翻譯
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漢語名稱由谷歌自動翻譯,特注
blonde billionaires empire inc.的中文翻譯_百度翻譯
[翻譯結果]金發碧眼的億萬富翁帝國有限公司
該結果僅供參考翻譯更多
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http://www.billionairesdesire.com (網站價值評估:超億元);
http://www.billionairesParty.com (網站價值評估:超億元);
http://www.billionairesGroup.com (網站價值評估:超億元);
http://www.helicoptersbuyers.com (網站價值評估:超億元);
漢語名稱由谷歌自動翻譯,特注
Sichuan hot pot, about the Emperor Daoguang’s Reign of the Qing Dynasty (1821-1851). After careful research, the real birthplace of Sichuan hot pot, the Yangtze River – the wine city of Luzhou millet Beach (now the dam Wuchang). Cooking utensils, just a crock, a tank filled with water (soup), to a variety of vegetables, then add pepper, pepper and dampness (“dish when one-third food, chili when the clothes,” say).
Chinese name: Sichuan hot pot
Unique characteristics: spices, variety of dishes, delicious taste
Category: Sichuan
Historical origins
At that time, the edge of the Yangtze River boatmen who ran the ship, and often places in the beach, millet (millet Beach, at the time, a very modest Pier) in Sichuan Province on the Yangtze River. Stopping, fire, cook, keep warm, the boatman to eat, the United States can not be made (in their hearts), so one to ten, hundred, in the Yangtze River, the pier, spread.
Reasons for the rise
Chongqing is the waterway transport routes, compared to Luzhou, most of This Sisu, followed spread Chongqing, there is some change. Some coolie (“Bang Bang”) was to see this way of eating, went to kill the cattle farm, pick up some beef offal was lost to the Yangtze River washed, cut into small pieces, and the boatman with eat. We all felt: very delicious, but also to fill his stomach, but also fend off the cold. Later, some people simply use a pick (two) baskets, one, put some offal (mainly in Duck), side dishes; one, put a mud stove with a sub-grid “Ocean iron pots basin, and boiling on the stove, roll one kind and hemp, and spicy, salty, fragrant marinades, every day on the river, bridge, or street selling. Thus, these boatmen, coolies (Bang Bang) are no longer raw heat and simmer, everyone finds a grid, that is hot, that is, eating Sichuan hot pot
To eat, to spend much money, economy, convenience, and increase the heat. In addition to those coolies, to around Diaodan son, eat more and more. Until the Republic of twenty-three years, it was moved into a small hotel, these bear head, moved to table the mud furnace remains, but will be divided into a grid of iron pots, replaced the Akagane pot, gravy, dipping sauce, diners with a view to clean, suitable for all tastes, and slowly, this small hotel, that more and more, almost all of this is a small street in the other side of Jiangbei, Chongqing, hotels, and eat quite a lot of people, this is the origin of the Chongqing Duck hot pot. Later on, in order to remember this way of eating, from millet Beach, pass over, simply put the street, known as the “Millet Street.
To the later, to the Anti-Japanese War, the growing prosperity of the Sichuan hot pot, and the bureaucratic officials, the financial giant, businessmen, journalists, and are proud to eat hot pot, some of this hot pot restaurant noble. Many on the eve of the founding of New China, went to Taiwan’s KMT veteran, has still kept the Chongqing hot pot of delicious, some in Taiwan, opened a hot pot restaurant (due to the problem of raw materials, always keep up with the local flavor of Sichuan). Therefore, many books say, Sichuan hot pot originated in Chongqing Jiangbei, the fact is that from Luzhou, open to development in Chongqing.
Cultural characteristics
Sichuan hot pot, the performance of the Chinese cooking inclusive. The word “pot”, both cookware, Sheng with the name, or techniques, “eat” with cooking utensils, bowl unified. The performance of the harmony of the road of the Chinese diet contains. The soup from raw materials used, to the cooking techniques with, with some difference, differences in the sum, so that the meat and prime, raw and cooked, spicy and sweet, tender and crisp cotton rotten, fragrance and mellow wonderful combination. Especially in folk customs, showing a school of harmony and dripping Earned compatibility of the scene, and psychological feelings, creating a kind of “one mind, with poly, and share the fun” culture. It has large popularity. In Sichuan, to the officials, down to the people, without exception, prefer Chongqing hot pot, and everyone will do.
Spices unique
In the production of ingredients and most representative of Sichuan Mala Tang typical character, and authentic Duck hot pot, Atsumi heavy oil, the preparation of the traditional soup, choice of the Pixian spicy watercress, Yongchuan tempeh, Ganzi’s cattle oil, Chinese sources and pepper as raw materials. First butter, into the stir the pot boil, saute pepper watercress, chopped, pour, to be boiled sauce marked oil to accelerate, and then, mixed beef soup, added Chung Rong in a lobster sauce , and smash the rock sugar, ginger, salt, Kagawa, fermented glutinous rice and a small chili stewed.
In recent years, the flavor of beer, sauerkraut flavor, seafood flavor taste – different varieties of pot, a different hot pot soup, and seasonings, the number up to more than 30 kinds. In addition, the subsidiary of Chongqing hot pot Weidie available sesame oil, oyster sauce, cooked vegetable oil, broth and MSG, garlic, egg white, etc. from modulation will be a good hot dishes, the sauce with it, not only to reconcile the taste, but also pathogenic fire fluid.
Dishes and diverse
Pot of cold
The traditional pot of Duck, Duck mainly cattle. Authentic Duck hot pot dishes, almost all cattle liver, heart, tongue, back Liu meat, blood of Wang and Lin white, garlic, onion festival, peas, tip and other vegetables.
Today, the hot pot choice of materials, all-inclusive, dishes, developed to hundreds of species, include the kingdom of food, edible things, dishes, has been extended to poultry, aquatic products, seafood, game, animal offal, all kinds of vegetables and fresh and dried bacteria fruits. Duck hot pot on the basis of the development – hot pot of broth, duck hot pot, duck hot pot of beer, dog meat hot pot, beef hot pot, spicy chicken hot pot, etc., varieties, no less than hundreds of kinds for foreigners to prepare the Western pot.
Eat uninhibited
Its old pot museum, special the tall Zhuodeng iron copper pot, flaming charcoal, pot, soup, roll, condescending patrons, like a tiger staring at the pot dishes, toast and play chopsticks. In particular, the summer Provisional pot, the fire smoked, sweat, eat enthusiastically, took off his shirt, shirtless. Chongqing people eat hot pot in bold, and daring trend can not be compared with other regions, this is the Bayu the embodiment of the food culture is ancient Pakistani national valor bold personality and food culture, psychological performance.
Now the pot has been modernized, the hot pot soup from the traditional red soup, the development of red and white soup, seafood soup, medicated soup, hot and sour soup; whole cow pot, pot of all the sheep, flamboyant pot, dog pot, fish the first pot, duck hot pot, chicken pot, pot delicacies, porridge end of the pot and cold pot. Seasonings, edible vegetable dish, the dish of sesame oil, dry oil dish, garlic oil dish, tea plates, egg white dish, beautiful. Equipment and fuel of the pot, there are a lot of improvement, fun and uninhibited style of eating Chongqing hot pot, only immersive, personally taste to appreciate.
Food characteristics
A delicious taste: In a fire under the pot of soup brine, in a boiling state, food, hot side, the side of food, the combination of heat and flavor, “a hot, when the fresh”; combined with soup brine, the modulation is very careful , containing a variety of glutamate and nucleotides, soup brine, interact to produce a very attractive fresh scent; coupled with the selection of superior spices, fresh dishes, Weidie, really fresh on fresh aftertaste infinity.
All kinds of hot pot (20), the taste of popularization: variety and flavor, the implementation of diversification to meet the needs of different patrons; coupled with the deployment of dozens of different Weidie, its adaptability, more extensive suitable for the popularization of taste. 3, more extensive use of materials: Duck hot pot “offal”, to today’s birds, beasts, delicacies, seafood and other raw materials increase, Sichuan hot pot variety, can be said that the number does not count them out; sentence summary of who eat food cooked in the pot or hot food. 4, the production of fine: from the choice of seasoning must be excellent, the soup of stewed, raw material processing, Weidie with dishes placed the art of hot food makes sense, are very particular about. 5, be happy: the joy of the pot is the charm, friends, guests and companions, around the pot, and cook while hot, drink and chat, can Feng can be frugal, fun, just as in the Qing Dynasty poet Yan Chen wrote “Lunar gather to drink cheers at Subway ablation a small kettle. 6 cultivation fitness: the role of materials, the body, very useful. Eat sweating, cold, have a certain effect can be rheumatism, especially with the food with higher nutritional Such as: the head, turtle, etc., as well as eating Diet pot, about health care, the adjuvant treatment of certain diseases, there is a certain role.
End of the expected practice
Raw material
Sichuan bean paste 3 tablespoons of butter 100 g, 100 g of salad oil, 100 g of dried chili pepper 50 g, 3 tablespoons of sugar, 15 grams of crystal sugar, 1 small piece ginger, garlic 6, paragraph 2 of the Beijing onions, white wine 1 can of spoons, Swanson soup bones, dried tangerine peel 1 and 2, grass and fruit, 15 grams of cumin, star anise 3, kaempferol 1, 1 cinnamon, bay leaves 3, 3 cloves, 1 teaspoon monosodium glutamate, salt, 2 tsp white pepper 1/2 teaspoon soy sauce 2 tbsp. End of the expected practice
Practice
Pot, pour salad oil, pan, pour the dry pepper and pepper Stir flavor, then, remove and reserve, the sugar, pour the pan into the film, the melting of the small fry, The flat spring onion, ginger and garlic. 2, until the onion and garlic stir-fry until color yellow, put all the spices, stir together, then poured into Sichuan bean paste, stir well, this time, pour the white wine and raw sauce, and butter and stir-fry. Finally, pour the whole jar of Swanson rib soup, add rock sugar, fried peppers and pepper before then, back into the pot, it becomes the pot bottom material.
Tips
1, the butter is not produced the cream of West Point, but with the fat of cattle, brewed out of butter for Sichuan hotpot to add flavor. 2, to the pot, use a variety of spices, available to buy at the grocery store or drugstore.
Eat introduction
Review
There are so many features, how do we enjoy? Here it eat. Eat hot pot, unlike Chinese food dishes, not to cook good dishes on the end to the table ready to eat; but some semi-finished products, dishes, ended on the table, by their own hands (cooking), since the hot, since the food; food dishes hot (boiling) heat, it rests in the hands of the patrons. Therefore, patrons must understand the Sichuan hotpot eat in order to eat well.
Eat of rinse
Sichuan hot pot
Rinse: Coming folder, boiled in the pot, to be decided: first of all to distinguish between a variety of materials, a variety of materials are hot food. In general, texture, tender and crisp, instant or cooked the use of materials suitable for the hot (shabu) food, such as Duck, waist piece, liver slices, pea sprouts, spinach, etc.; the texture a little secret some instant, easy cooked to more than hot for a while, such as Duck, bacteria liver, beef slices; to observe changes in the soup brine, when soup brine Gunfei, continue to roll, and soup brine sufficient grease, hot and eating the United States but also insulation; again, to control the heat , the furnace too much food to grow old, less heat, is born; Fourth, the hot folder stable food, or else fall into the pot, cook the old cook of.
Eat the boiled
Cook: that the use of materials put into the soup cooked. To be decided: First, to select the cooking materials, such as octopus, meatballs, mushrooms, such as texture more closely, after a long heating before consumption of raw materials; Secondly, we must master the furnace, and some boiled for a long time to cook bulk boiling of.
Eating experience
The experience of eating hot pot should be the prime after the first dirty, hot food, soup must be off, all immersed in the soup hot food; followed by adjustment of spicy flavor, the methods are: hi spicy with from the pot edge of oil at the hot food; from the middle of the boiling at the hot food; again to eat hot pot, with a cup of tea, appetite and promoting digestion, the solution of the oil to tired, a change of taste, reduce the spicy sense.
Consumption Notes
Eat hot pot, multi-Shabu, meat, often infected with Toxoplasma gondii. Sheep, Toxoplasma infection, approximately 60%, pigs 20%, cattle 14%. Toxoplasma gondii, often hidden in such an infected animal muscle, the short-term heating of the pot does not can be eliminated, after eating, pregnant women can cause miscarriage, stillbirth or teratogenic.
Ensure that health
Above-noted problems, can still be appropriate to eat hot pot, pregnant women, the best choice to eat hot pot at home, so not only can control the taste of soup, try not spicy, or taste too exciting, but also to ensure food of health. The hot pot is delicious, but eating hot pot, we should pay attention to health, pay attention to science. To fresh attention to the choice of materials, in order to avoid food poisoning. Second, we’ve got to master food burn pot for too long will cause damage to the nutrients, and loss of flavor; if such as heat to boil eat, but also easy to cause gastrointestinal disease. In addition, we should be careful not to soup to eat, otherwise, easy to burn the mucous membranes of the mouth and esophagus.
Special attention to
Pregnant women during pregnancy, may appear the phenomenon of vomiting, nausea, stomach digestion, is to reduce. Eat hot pot, the mothers loss of appetite, you should slow down the speed of eating, and reduce the consumption component, in order to avoid food can not digest, resulting in discomfort.
Sichuan hot pot varieties of 118 cases
Duck Hot Pot
Required for production of hot pot material (11) duck hot pot of broth hot pot duck hot pot of beer duck hot pot of the konjac duck hot pot with silk wine chicken hot pot ginkgo chicken pot of kimchi chicken pot smell of chicken pot Sansho Wuji public pot of hot pot chicken sour soup chicken pot spicy chicken hot pot Ginseng Chicken Hot Pot Chicken Hot Pot the Jiuchi Goose Hot Pot birds ostrich pot pot pickled fish pot Suantang pot catfish hot pot pot head dual-flavor carp fish hot pot hot pot loach pot spicy whitebait pot and five fish pot salmon hot pot Pickle child catfish pot escargot pot of pickled pig fat Ya fish pot croaker piece pot the pomfret frog legs of fish hot pot hot pot spicy fish hot pot fish sheep hot pot of red ginseng yellow wax small pot assorted the ichthyosis soup pot fish ball hot pot eel pot green eel pot turtle pot turtle dove hippocampus pot, lobster pot of seafood hot pot dual flavor laver pot snail snake game pot ribs pot hot pot broth pot intestinal-type pot frog pot pot roast intestinal juice pot leek flowers white meat hot pot of pork offal hotpot kimchi dates hoof pot oxtail hotpot tendon bone marrow pot tendon sand fondue beef hot pot of rice wine, beef pot the bullwhip pot cattle side Palace Hot Pot blood Wang hot pot beef meatball hotpot mustard beef hot pot sauerkraut beef series of pot lamb hot pot Yang Shen pot lamb hot pot sheep’s head meat hotpot kimchi blood of pot Rumex pot Haggis pot dual whip hot pot hot pot dog skin dog meat hot pot milk dog hot pot of beer rabbit pot donkey pot ass whip pot Diet pot nutria pot Xiang pig pot naringin cat meat hot pot drunken pot four flavor the pot sanwei pot a wonderful fish hot pot triple hoof pot homemade the pot Kawaminami traditional homemade pot Kawaminami soup pot “land, sea and air pot eight fresh pot packages of three-color balls pot Dictyophora pot desserts pot chrysanthemum hot pot colorful dragon belly hot pot mushroom hot pot chowder pot cooking with pot with pot pot nostalgic old pot pot roses pot Orchid pot barbecue pot homemade Guokui pot gluten ears of hot pot tofu hot pot hot pot Shao powder pot vegetarian pot Mala Tang
Consumption of formulas
The meat is the first under the soup and delicious seafood and vegetables in the middle of bloody pink class easy to muddy soup had on the last edge should not once more than put food raw and cooked difficult to differentiate remain in the fire issuing rinse with hot fat flakes with eating more fresh water sandwiched around ten seconds crisp and fresh if long boiled reduce the size to chew and taste of cotton cooked food hot through to food Heavy born delicious should cook the soft brain spend Sheng cook in order to avoid upsets in a colander full of pot discolor the soup is not spicy hot seafood and vegetables, red soup spicy and delicious concentrated stimulating fun Khan Lian Lian surrounding extract flavor re-opened at the pot taste the paler Qufengchushi anti-flu friends reunite family
blonde billionaires empire inc. Chinese translation _ Baidu translation
[Translations] blonde billionaire Empire Co., Ltd.
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Contact:
http://www.billionairesdesire.com (site value assessment: over a hundred million);
http://www.billionairesParty.com (site value assessment: over a hundred million);
http://www.billionairesGroup.com (site value assessment: over a hundred million);
http://www.helicoptersbuyers.com (site value assessment: over a hundred million);
Chinese name automatically translated by Google, and special note
blonde billionaires empire inc. Chinese translation _ Baidu translation
[Translations] blonde billionaire Empire Co., Ltd.
The results are for reference only translation of
Automatically detect the language translation of the English Translation of Chinese Baidu translation in the translation of the day away
fanyi.baidu.com
Contact:
http://www.billionairesdesire.com (site value assessment: over a hundred million);
http://www.billionairesParty.com (site value assessment: over a hundred million);
http://www.billionairesGroup.com (site value assessment: over a hundred million);
http://www.helicoptersbuyers.com (site value assessment: over a hundred million);
Chinese name automatically translated by Google, and special note
blonde billionaires empire inc.的中文翻譯_百度翻譯
[翻譯結果]金發碧眼的億萬富翁帝國有限公司
該結果僅供參考翻譯更多
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fanyi.baidu.com
聯繫人：
http://www.billionairesdesire.com (網站價值評估:超億元);
http://www.billionairesParty.com (網站價值評估:超億元);
http://www.billionairesGroup.com (網站價值評估:超億元);
http://www.helicoptersbuyers.com (網站價值評估:超億元);
漢語名稱由谷歌自動翻譯,特注
blonde billionaires empire inc.的中文翻译_百度翻译
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http://www.billionairesParty.com (网站价值评估:超亿元);
http://www.billionairesGroup.com (网站价值评估:超亿元);
http://www.helicoptersbuyers.com (网站价值评估:超亿元);
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