What is the authentic practice of cold pot stringing?

Cold pot stringing originated in Chengdu, Sichuan or Leshan, Sichuan. It is the evolution of hot pot or cold pot fish, but it is slightly different. It is made by cutting all kinds of vegetables and meat into shapes that are convenient to string together, stringing these vegetables with bamboo sticks prepared in advance, and finally putting them into a pot with special formula for processing and cooking. When eating, you can add oil, vinegar and so on according to your own preferences.

Cold pot skewers are not only spicy and delicious, but also affordable. Vegetarian dishes range from 2-5 cents to meat dishes 1-2 yuan, and the prices of some lean meat dishes are similar to those of vegetarian dishes. Some special meat dishes range from 2 to 3 yuan. There are all kinds of vegetables in the cold pot, such as lotus root slices, potatoes, Chinese cabbage, kelp, green bamboo shoots, tribute vegetables, lettuce, tofu, broccoli and other common vegetarian dishes. There are: beef, liver, chicken feet, duck feet, chicken, chicken wings and other meat dishes. Features: crispy sausage, ham sausage and rabbit meat. .......

As a special snack in Chengdu, cold pot skewers are deeply loved by men, women and children. Its operation is flexible, its taste is obvious, its price advantage is obvious, it is cheaper than hot pot, simpler and more approachable than eating hot pot. Therefore, it is not a problem to invest1-20,000 to open a special cold pot string snack bar, and it is not a problem to carefully manage a monthly income of 10,000.

Cold pot kebabs contain spices, herbs and natural plants besides peppers. Put the cooked "seasoning" into the "delicious soup" and then put it directly into various foods, which can be eaten in just a few seconds to a few minutes.

Its taste is unique and fragrant, which makes people want to eat more and more. Get rid of the shortcomings of hot pot, instant-boiled mutton and other foods, such as single taste, dryness, spicy, greasy and irritated. It is a great blessing in life to show them in a spicy and refreshing style with a long aftertaste and a glass of cold beer!

Required ingredients

Bashu people like spicy food, but the most important thing is spicy flavor. Light and spicy but not fragrant skewers will hardly be liked by "delicious mouth", so the taste requirement of delicious cold pot skewers is more important. The bottom of the pot is the source of its taste. If the taste of the bottom of the pot is missing, the flavor of the cold pot string is less than half. Cold pot skewers have basic seasonings, and you can add some Chinese herbal medicines according to your own preferences, such as medlar and medlar.

Seasoning: Sichuan pepper, prickly ash, star anise, cinnamon, cold ginger, fragrant leaves, tsaoko, meat buckle, sugar, bean paste, ginger, onion, garlic, codonopsis pilosula and angelica dahurica.

Ingredients: tender chicken legs, squab (two, depending on the amount of soup), pig bones, chicken bones, sheep bones, buffalo beef, buffalo belly, etc. Oil: clear oil, butter.

Another one:

The choice of main ingredients can be added according to your own hobbies, mainly meat, in order to make the soup taste better and richer.

In terms of oil, it is recommended to choose butter if you like it. If you are afraid of getting angry, it is recommended to choose clear oil.

Other ingredients can be added as long as you like, and there is no specific choice on the raw material standard of bamboo sticks. However, potatoes, taro and other ingredients should be careful not to cook for too long, otherwise it will be easy to paste the pot and the soup base will be turbid.

working methods

First, soup? : 2 kg of pig bones, washed and mashed; An old duck, washed and gutted. Add cold water to the pot until it is submerged (adding enough cold water is everything, don't add cold water halfway).

Second, stir-fry: add butter (clear oil) and heat it in a pot, then add a little pepper, dried pepper, ginger, garlic, dried tangerine peel, star anise, cinnamon, tsaoko and clove, add a little rice wine and soy sauce, add 2 spoonfuls of sugar (depending on the amount of seasoning, it will enhance the taste, not too much), and then add bean paste (Sichuan specialty). There are many ways to do it. If you want to make it simple, you can add some hot pot bottom materials, which are sold in supermarkets in Sichuan.

3. Soup base: Add the previously cooked soup into the stir-fried material, add salt (together with the salinity of the soup, which is slightly more important than the taste of the usual cooking), if it is too strong, add water appropriately, and then add materials to the soup every time the taste is insufficient (if you like spicy food, you can also directly add some dried pepper segments and new pepper particles that have not been oiled into the hot material).

Fourth, prepare vegetables: wash vegetables, remove roots and peel them; Meat should be cut into large slices; Thick slices of luncheon meat, ham sausage, etc. ; Cut the potatoes into thick slices and plate them separately.

5. Seasoning dishes: generally prepare salt, monosodium glutamate, Chili noodles, Chili noodles, peanut noodles, sesame oil, garlic paste, soy sauce, vinegar and so on. According to their own tastes.

Cold pot string evolved from hot pot, but the eating method is very different. The hot pot must be operated by itself, and the cold pot skewers are boiled by professional masters and put in bowls for customers to use, so that the taste and quality of the cold pot skewers are better guaranteed.

In addition, a cup of tea must be used to stimulate appetite and digestion, relieve oil and greasy, change taste and reduce spicy feeling. Green tea is the best tea.

nutritive value

Cold pot string, originated in the land of abundance, the capital of food. It inherits the essence of hot pot and Sichuan flavor, but it has the characteristics of Chengdu snacks in the new era. It is not only long in taste, spicy and adjustable, and diverse in dishes, but also convenient to eat, full of leisure atmosphere and cheap in price. Cold pot strings are delicious in color, rich in aroma and long in aftertaste; Spicy and delicious, the teeth and cheeks are fragrant, which makes people never tire of eating; Innovation and diversity make people linger.

food culture

Cold pot skewers can be seen everywhere in Chengdu. Looking at the streets, cold pot and fragrant shops emerge one after another. In the east, west, north and south of the city, cold pots and string incense abound.

In Sichuan, there are many fragrant chain stores, and many delicious cold pots are hidden in the alleys and communities in the city center. For example, the back door of the University of Electronic Science and Technology of China, an alley in Xinhua Park. Chengdu's "delicious mouth" likes to find delicious food in some inconspicuous places, while some beautifully decorated shops lack a little scent.

The reason why string incense lasts for a long time is that it has its own unique style, which makes diners find a hearty and carefree feeling: so they can grab a lot of food and leave. In fact, a few cents a string of things, the country is hard to find; You can also play various scenes and shout "mixed tea!" Shout "soup!" One minute he shouted "Bubble", and the next minute he shouted "Boss, bring five bottles of beer!" ; You can also shout gruffly, "Boss, count the signs!" Looking at countless bamboo sticks is really more fulfilling than eating at ordinary times. In fact, it's only a few sticks and a coolie's paw, but it's only a few tens of dollars. This is what he wants!

Cold pot strings have such an atmospheric side, it is no wonder that they are so loved by everyone.