How to make skewers

Chuanchuanxiang is another form of hot pot, which originated in Chengdu, Sichuan[1]. It is not only one of the special traditional snacks in Sichuan, but also the most popular embodiment of grassroots cuisine. The name "Chuan Chuan Xiang" comes from the fact that it is a snack in which various vegetables are skewered on bamboo skewers and eaten in a hot pot. With its unique charm and distinctive characteristics, Chuan Chuan Xiang can be found in many cities across the country. To a certain extent, Chuan Chuan Xiang has become one of the representatives of Sichuan flavor

Dishes

Method 1

Method 1

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Ingredients preparation

25 grams of hot pot base, 500 grams of soup, 20 grams of rice wine, 25 grams of sugar, 5 grams of MSG, 100 grams of light soy sauce, 25 grams of Sichuan peppercorns, 50 grams of dried chili peppers, A little sesame oil. A little each of tangerine peel, star anise, cinnamon, strawberries, cloves, etc., 5 slices of ginger, 6 cloves of garlic, and 250 grams of butter.

Preparation steps

1. Heat the butter in a wok, add 15 grams of Sichuan peppercorns, 25 grams of dried chili peppers, ginger and garlic and saute until fragrant, then add the hot pot base ingredients Stir-fry until fragrant, pour in rice wine and stir-fry briefly.

2. Put the remaining ingredients and the old soup into a wok and bring to a boil, then cook your favorite food and serve with a hot pot flavored plate.

Method 2

Ingredients preparation

300 grams of watercress (this is the main raw material), 200 grams of butter, 100 grams of rapeseed oil, dry red wine 150 grams of chili (cut into small sections of about 2 cm); 50 grams of Sichuan peppercorns, 3 tablespoons of sugar; 150 grams each of dried ginger (sliced) and garlic cloves; 250 grams of green onions (two and a half inch long sections); one bag of spices ( Fennel, star anise, kaempferol, etc.) 150 grams; appropriate amount of salt (depending on the saltiness of the douban you buy, because the douban produced by some manufacturers is too salty); one tablespoon of chicken essence

Preparation steps

< p>1. Heat vegetable oil in a pan, wait until the vegetable oil is cooked, then add butter. After the butter melts (turn off the heat), remove the dried chili peppers and Sichuan peppercorns from the oil and set aside;

2. Put the sugar in the oil pan and stir-fry slowly over low heat until the sugar melts and bubbles (pay attention to when the melted sugar starts to float to the top of the oil. At this time, the sugar bubbles will be golden yellow. If it turns dark red or black, fry it. If it becomes mushy) immediately stir-fry the ginger, onions, garlic and aniseed, then add the Pixian bean sprouts to bring out the fragrance;

3. Turn on the high heat, pour in the bone soup, add salt (according to the amount of the soup stock) Add saltiness (a little more emphasis on the usual cooking flavor) and chicken essence. After the soup boils, add oiled dried chili peppers and Sichuan peppercorns, then turn to low heat and simmer for 10 minutes, then you can scald the dishes according to your preference.

You can stir-fry more base ingredients according to this ratio. When the taste is not enough, just add more ingredients to the soup (those who like spicy food can also add some unoiled dried chili segments directly into the hot ingredients) New peppercorns)