How to operate the hot pot base sauce is fragrant

said part of it, dare not mislead people.

1 What are the spices in the hot pot base recipe?

Monk fruit, white pepper, cumin, cloves, bay leaves, etc.

Generally speaking, the traditional hot pot base recipe often adds monk fruit, white pepper, cumin, cloves, bay leaves and other spices, which are relatively basic spices, and can also be appropriately increased or decreased according to their own taste.

It should be noted that the spices need to be crushed before being put into the pot, so that the fragrance of the spices can be released to the greatest extent.

2 What is the most fragrant hot pot base.

If you are frying the hot pot base by yourself, then it is recommended that you can mix butter and chicken fat in a ratio of 2:1, then add an appropriate amount of chili red oil and stir well, and finally add beef bone broth to boil the hot pot after frying, so that the hot pot base is more fragrant.

If it is a finished hot pot base material purchased, then it is recommended to fry it with oil, garlic, ginger, dried chili, Sichuan pepper, etc. for a while according to personal taste, so that the suppressed aroma can be completely released and it will taste more fragrant.

3 Which is better, the hot pot base, fried by yourself or the finished product?

Each has its advantages. The finished hot pot base sold on the market generally has only one recipe, so the taste is more popular, if you fry it yourself, then you can increase or decrease the ingredients according to your personal taste preferences, so the taste of the fried base is more suitable for your taste.

But generally speaking, the finished hot pot base sold on the market is also very delicious, and the food safety can also be guaranteed, so if you don't have time to fry it yourself, you can buy this finished product directly.

4 How long can you keep the hot pot base for stir-frying yourself?

It depends on the storage method.

The hot pot base is mainly fried by oil and some spices, and the shelf life is relatively long, but because there are generally no additional preservatives added to the hot pot base fried by yourself, and there are many miscellaneous bacteria during the operation, so if it is stored at room temperature, it can only be placed for about 2-3 days, and the specific time is determined according to the ambient temperature.

If you want to keep it for a longer time, it is recommended to put it in a plastic bag and put it in the refrigerator for refrigeration or freezing, which can generally be stored for about 7 days if refrigerated, and about 3-6 months if frozen.

The spices in the hot pot base are star anise, cinnamon, cardamom, cumin, dried chili, and fennel. These things can stimulate the hot pot market to the greatest extent.

If you want to make the hot pot base fragrant, you can add bay leaves to enhance the fragrance, and you can also put butter to enhance the fragrance

Dried chili peppers are mainly produced in Sichuan, Yunnan, Guizhou, Hunan and other regions, and there are many varieties of chili peppers, and the main varieties of chili peppers suitable for cooking hot pot are the main varieties.

There are seven-star peppers, Chaotian peppers, etc. Dried peppers should be selected with vertical pepper stems, purple and red color, moist and bright oil, few dried pepper seeds, thick rock sock pepper meat, and spicy medium belt.

Fragrant, translucent, no mildew, no moth-eaten, no impurities and summer peppers are preferred. In the hot pot, it suppresses the odor and increases the fragrance.

Fishy, enhance the color of hot pot, and increase the spicy taste of hot pot. The whole use of dried chili peppers in hot pot not only slows down the flavor, but also makes the soup easy to brine.

It has a bitter taste and affects the freshness of the soup marinade. Dried peppercorns, also known as peppercorns, Han peppers, Sichuan peppers, point peppers, etc., are the fruits of the Rutaceae plant Zanthoxylum.

When fully ripe, it is made by picking and drying jujubes, and pepper is mainly produced in Sichuan, Yunnan, Guizhou and other places. The varieties suitable for cooking hot pot include Sichuan Hanyuan.

The Qingxi pepper, also known as "Gong Pepper", Maowen produced "Da Hong Pao" and so on. In the hot pot, it not only suppresses the odor, relieves the greasy, and increases the fishiness.

It is fragrant and fresh, and can also form a mellow compound flavor with spicy flavor on the basis of salty taste--- spicy taste. When using dried peppercorns, you should first try to mix peppercorns.

Remove the stems and pepper seeds to avoid turbidity and bitterness in the soup. The bean paste suitable for cooking hot pot should be red and oily

Salty, fresh and spicy fragrant, soft petals, strong sauce or fragrance, moderate saltiness is preferred, black and brown color, sour taste, and strong salty taste are not suitable for use.

Use. In the hot pot, bean paste not only has the ability to increase flavor, help freshness, remove fishiness and greasyness, fix flavor and color, but also make the marinade increase spicy and thick.

Bright, long-lasting aftertaste.

The flavor of the sauce in the hot pot base is boiled, and the longer it is cooked, the more fragrant it is.

The hot pot base made by this method has outstanding sauce aroma, natural umami, and more fragrant the more it is cooked, and it also solves the problem of difficult treatment of oil smoke, waste gas and oily wastewater produced by frying hot pot in the hot pot industry, making the taste of the base more fragrant and mellow.

Hot pot base ingredients currently appear in hot pot restaurants such as bone thick soup base, fish soup base, and Bo Tsai chicken soup base. The bone soup hot pot base is fragrant and has high nutrients; Fish soup base, fish, eye-brightening effect, fish soup has a tonic effect; The chicken soup base is late, clear, fragrant, and not easy to get hot. There are also some hot pot base silver brother ingredients specifically for women, such as pigeon soup base, which nourishes yin.

How to eat. 1. Put the hot pot (soup pot can also be used) on the fire, add 1500-2000 grams of boiling water, and put the oil bag and seasoning bag into the pot. You can also put in an appropriate amount of fresh ginger slices and green onions, boil over high heat and simmer for more than 10 minutes, you can open the shabu-shabu without dipping sauce.

2. This package is only for four people to eat shabu-shabu, more than five people are recommended to buy two bags together, the taste is better, when the two packets of oil packets and a packet of seasoning packets are put into the pot, please taste the saltiness and then use another packet of seasonings in moderation.

If you are unsure of the weight of the boiling water, please add the seasoning and taste the saltiness after adding the oil packet, whichever is suitable for you.

Dear, hello, I am happy to answer for you what sauce is bean paste when boiling the sauce-flavored hot pot base, the spicy fragrant pot sauce fragrant pot bottom is as follows, 250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian bean office, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of flower huai pepper, 2 grams of pepper, 30 grams of dried chili pepper, 20 grams of mash juice, 20 grams of Shao wine, 10 grams of ginger rice, 100 grams of refined salt, 10 grams of grass fruit, 10 grams of cinnamon limb, 10 grams of grass grass, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup. Mix the sauce part in advance: Yantai noodle sauce (or bean paste), zhuhou sauce, cooking wine, soy sauce, oyster sauce After all are ready, put the washed Pai Li Lao Ju Bone in a pot under cold water, add a small amount of green onion and ginger and cooking wine to the water.

1. The basic base material is mainly glutinous chili pepper to improve the spicy color, and the dosage of Pixian douban should be less, not more than 20% of the dried chili pepper; If there is too much Pixian bean paste, it is easy to stick to the pan and burnt when stir-fried, making the color of the fat and soup darker and darker, and the taste is bitter.

2. Adding lard can increase the flavor of fat, but the dosage should not be too much.

3. When frying the base, be sure to use low heat and the fire surface should be wide, and the oil temperature should be kept at about 30% hot. If the oil temperature is too high due to excessive heat, you can remove the pot from the heat and fry it again after the oil temperature is reduced.

4. When stir-frying, you must use a spatula to keep shoveling the bottom of the pot to avoid the material sticking to the pan.

5. Zanthoxylum pepper contains a large amount of volatile oil components, because of its numb flavor and fragrance that are easy to volatilize after heating, so Zanthoxylum pepper should be put into the oil pot at the end, and it should not be fried for a long time, and it should be fried evenly.

6. The purpose of covering and simmering from the fire is to use the residual heat of the base material to dissolve part of the fragrance of spices and part of the hemp flavor of Sichuan pepper into the oil.

7. The color of the basic base material is brown-red, if the color is too dark (black-red), it may be caused by too much fire, or uneven shoveling and burnt sticking, and its taste is slightly bitter; If the color is too light (yellowish-red), it is not fried for enough time (the red pigment of the pepper is not fully dissolved into the oil), and its taste is dry but not fragrant.

There is not much difference between putting it first and putting it later, and they can all help the hot pot taste better. Generally, the hot pot can be eaten directly after it is completely boiled, which is also more convenient. The material of the hot pot base determines the taste of the hot pot.

When eating hot pot, it is boiled in cold water and then the stock is added. At home, just put cold water in the pot with the hot pot base, and the bottom of the pot will be stewed for a long time before the flavor can be fully stimulated, and after the hot pot is boiled, you can start to soak all kinds of ingredients.

It is generally recommended to put water after boiling. Compared with boiling water, the hot pot base is not so fragrant, because after the hot pot base is prepared, the original taste of various spices can be stimulated by high temperature when the hot pot base is eaten, such as cold water is put into the hot pot base, and the fragrance volatilizes slowly, but in addition, the water temperature will not affect the taste and composition of the hot pot base, even if the hot pot base is boiled in cold water, the taste is almost the same.

There are many flavors of hot pot base, but the general taste is heavier, rich in oil, is a concentrated product of a pot of soup stock, the amount to be put according to the number of dishes eaten, and the taste of the eater to decide, such as eating more dishes, in order to ensure that the dishes can be flavored in the end, generally put a little more base, so as not to cook the final dish has no taste, in addition to the taste of a few people who eat hot pot, the corresponding base should also be put more, so that the hot pot is more in line with their own taste.