Do it yourself, eat hot pot at home, how to make a variety of delicious pot bases

Spicy flavor pot base.

Ingredients: 80g of bean paste, appropriate amount of ginger and garlic, appropriate amount of dried chili pepper, appropriate amount of dried peppercorns, appropriate amount of rapeseed oil, appropriate amount of lard, appropriate amount of butter, appropriate amount of seasoning, appropriate amount of sugar, appropriate amount of dried bean drum, appropriate amount of mash, appropriate amount of broth, prepare a pot in advance.

1. Prepare a pot of bone broth, and boil the soup slowly.

2. Prepare a slightly larger wok and pour in a large amount of cooking oil to heat.

3. Boil the oil until it is 5 hot, and put in the lard.

4. Put the lard and butter in it, wait for the oil to melt, turn to low heat, slowly boil until the fragrance of the butter, 2 spoons of bean paste.

5. Because there is no old oil, Chongqing's more authentic brand Qiuxia hot pot material was selected.

6. Stir-fry the red oil in the bean paste over low heat, and then put all the base ingredients into it and continue to heat it on medium and low heat, and the shovel should keep stir-frying so as not to stick to the pan.

7. If you want the hot pot to taste good, the most important thing is to stir-fry the ingredients, this is a long process, stir-fry it on low heat, until the house is full of fragrance.

8. Then add more ginger and garlic.

9. Put the ginger and garlic in and stir-fry and stir-fry for a little longer to get some dried tempeh.

10. Sake rice also comes out, 3 spoons.

11. Add all the above seasonings and stir-fry over low heat for 4 to 5 minutes.

12. Add the standing ingredients and chili peppers, there is only one step, stir-fry and stir-fry and boil.

13. Finally, add some sugar to enhance the flavor and stir-fry a few times.

14. Put in the broth and bring to a boil, turn to low heat and simmer for 20 minutes, pour it into a hot pot and boil.

Buy a package of hot pot base to solve the problem.

1. The bottom of the clear soup pot: the material is simple and the soup is fresh and fragrant. Add boiling water to the pot, add sliced green onion and ginger, two star anise, some Sichuan pepper, sea rice and seaweed, add two spoonfuls of salt and monosodium glutamate. If you want to eat nourishing clear soup, add some Chinese yam, wolfberry and jujube.

2. The bottom of the spicy pot: first use green onions, ginger and garlic slices to burst the pot, chop the Sichuan Pixian bean paste finely, fry the fragrance, then spray the cooking wine and stir-fry, add water to boil, pour in 1 6 packets of red Jiujiu flavor fish seasoning packets, and boil. Since there is a lot of salt and monosodium glutamate in the seasoning packet, you can eat it without dipping sauce to reduce sodium intake.

3. The bottom of the sauerkraut and fish pot: Put the green onion, ginger and garlic in the wok and stir-fry the wok, and then add the sauerkraut to stir-fry the fragrance. Put the head and bones of the grass carp in a wok, stir-fry the fish flesh white, spray cooking wine, add boiling water, cook over high heat until the soup turns white, and take out the fish bones.

Then pour the soup and ingredients into the shabu-shabu, then add the fish slices, and wait for the pot to boil and eat. After eating the fish, you can shabu the mutton and vegetables, and the taste is very delicious.

4. Tabletop clear soup pot: use coriander, preserved eggs, red and white radish, corn, wolfberry and tofu, etc., put them in the pot and add water to boil them into a soup base, which has a sweet taste and a fresh taste of meat. If you like spicy food, add some fresh chili peppers.

In addition, I recommend two simple dipping recipes: dilute sesame paste, peanut butter and tofu milk, add an appropriate amount of leek flower paste, pepper water and shrimp oil, and then add some chopped coriander or some chili oil as appropriate. If you are afraid of gaining weight, just add 2 3 sesame sauce with pepper water, and you can do it.

Finally, add the broth to boil for a while, no broth on the water, Chongqing old hot pot is to put Lao Yin tea, and then throw a handful of chili pepper, according to your own taste, and then add monosodium glutamate (authentic ones must be added, but it depends on yourself) red soup pot bottom on the line.

<> evenly stack the meat pieces on the grid rack, preheat the oven at 210 degrees, put it on the top and bottom heat, put it in the grid rack and bake it for about 30 minutes, turn over the meat in the middle, take out the roasted meat slices and sprinkle them with chili powder, cumin powder, and pepper powder. Choose a fresh lemon that is directly roasted and squeezed a little before eating, which is particularly refreshing. By the way, eating barbecue with yogurt is a good disinfection effect on the intestines, and it can help digestion, and it is also great to squeeze some pear juice or something.

First of all, I will buy the soup base, and the old hen and the beef bones will be stewed together for 5 hours. Then add green onions, ginger, dried chili peppers, and sesame peppers in the oil roast, stir-fry together and add seasonings, then pour in the stewed old soup, and add the hot pot base.

1.Heat the oil in the pot, put in the hot pot base and fry until fragrant, then add ginger and garlic, bean paste, green onions, dried chili peppers and peppercorns and stir-fry until fragrant, add water to boil, turn to low heat and boil for half an hour until fragrant.

2. After cooking, put in the side dishes, and put the meat dishes first, because it is a spicy hot pot, and the vegetarian dishes will absorb a lot of oil and spiciness.

Unpack the hot pot base you bought and place it at the bottom of the pot and stir until the base melts. Add ginger slices, green onions, peppercorns, chili peppers, rock sugar (1 piece), etc. and boil together, it is recommended to simmer for half an hour (very important).

If it is northern, shabu-shabu is single, mainly in meat ,,,and vegetables, etc., mahjong dipping sauce is used, kung fu should be used more in the preparation of dipping sauce, with sesame paste, peanut butter, mix together, sesame sauce or peanut butter alone will not taste very good, add traditional leek flowers, sauce tofu, and other condiments, homemade hot pot is actually very simple, the supermarket must have a good base for hot pot bottom, and then add the base material to boil, like to eat hemp and then add some green pepper, If you like to eat spicy, add some red pepper, add a little sesame oil to the minced garlic, add a little salt and monosodium glutamate, and put some pepper, garlic, and green onion in the red oil base and stir-fry it with broth, and then the hot dishes are more delicious than those in the store outside, and they are clean and hygienic.

Go to the supermarket to buy ready-made hot pot soup base, there are so many kinds of enough to choose from, and you can't make it by yourself if you are not professional.

The first thing you should do is to prepare a lot of seasonings, most of which can be involved in the base should be put in the soup, so that the overall taste is also very good, and you can also prepare it yourself.

First stir-fry the green onions, ginger and garlic to bring out the fragrance, and then add an appropriate amount of hot pot base to stir-fry together, and then add water after slowly melting. The hot pot base stir-fried in this way is particularly fragrant and delicious.

Use tomatoes to make the bottom of the red soup pot, stir-fry the green onions, ginger and garlic until fragrant, add the chopped tomatoes, stir-fry the thick soup, mix the thick soup with water, salt, chicken essence, pepper, and sugar.

The main ingredient is Pixian watercress, and it must be authentic 1 3 bags of watercress produced in Pixian County, Sichuan.

A few dried red peppers can be palmed according to taste.

Method steps.

1After heating the pot, pour a small spoon of salad oil, shake lightly so that most of the pot eats the oil (so that it is not easy to stick to the pan), heat for 1 minute, then pour in 3 tablespoons of salad oil, heat.

2. After the oil is hot, change to medium heat, add watercress and stir-fry to bring out the fragrance, then pour in red pepper, Sichuan pepper, spices, ginger, green onions, garlic, and burst the fragrance, add the cut hot pot base (the block base is best chopped first to be easy to fry) and stir-fry to bring out the flavor.

3Add half a pot of stock to a boil over high heat. Add green onions, salt, chicken essence, drop a little sesame oil, and bring to a boil over high heat.

end precautions.

1. In the process of frying the hot pot base, it is necessary to use low heat, so as to avoid frying the raw materials, and secondly, to make the fragrance and pigment inside the raw materials fully exude.

2. During the frying process, you should also use a hand spoon or spatula to keep turning to make the raw materials evenly heated and avoid sticking to the pan.

3. The Pixian bean paste added to the hot pot base is mainly used to enhance the flavor, and the glutinous pepper is mainly used to improve the color, but both should be slowly fried to dry the water vapor, so that its taste and pigment can be fully dissolved in the oil.

4. Adding rock sugar to the hot pot base can play a role in "brightening" the soup. The moromi juice is added to promote the spiciness of the bean cress and chili peppers, and the aroma of the spices to fully seep out and dissolve into the oil. In addition, the addition of mash juice can also play a role in harmonizing the flavors and removing the bitterness and astringency of certain spices.

5. The addition of spices to the hot pot base is undoubtedly to increase the flavor The comfrey added is to increase the red color, but the amount of spices should not be too large, otherwise it will produce a bitter and astringent taste. At the same time, the types of spices added should not be too much, mainly add star anise, saannai, cinnamon, cumin and other commonly used spices, and then add a small amount of other spices to assist. Note that there are usually fewer spices added to the hot pot base than in the brine.

6. When preparing the hot pot soup, if the taste requirements are not too spicy, then the dried chili peppers do not need to be directly fried in the wok with oil, but first blanched in a pot of boiling water to reduce its spiciness, and then taken out and sprinkled into the hot pot.

7. There is a certain difference between the frying method of large batches of hot pot base and the frying method of small batches. In small batches, the spices in them are generally powdered and the amount is reduced, and the frying time of the spices should be appropriately shortened.

8. After the hot pot base is fried, there is a layer of oil floating on the surface. We can beat a part of this oil into old oil for the next stir-fry as "mother oil", because this will make the flavor of the hot pot base more rich and mellow.

Steps:

Step 1: Wash and drain the bones, wash and slice the tomatoes, wash and cut the green onions, peel and slice the ginger.

Step 2: Soak the shrimp in salt water for half an hour, cut off the shrimp whiskers, pick off the shrimp line with a toothpick, clean and set aside.

Step 3: Cut off the mushroom legs, clean them, and scratch them with a flower knife; Quail eggs are boiled in a pot, peeled off the shells, cleaned and set aside.

Step 4: Choose your favorite variety of hot pot ingredients, rinse it and put it on a plate for later use.

Step 5, scrape off the skin of the lotus root, wash it, cut it into thickness, cut it into a large bowl, put a spoonful of salt, pour in an appropriate amount of water, soak for 20 minutes, soak and rinse, drain and put it on a plate for later use.

Step 6: Put chrysanthemum on the plate, take out the lamb rolls, and place them on top of the chrysanthemum.

Step 7: Rinse the 1,000-page tofu, cut it into slices, and make it as thick as you like.

Step 8: The tofu skin is fried and it tastes very good.

Step 9: Wash and drain the chrysanthemum, wash and drain the coriander, cut off the roots of the enoki mushrooms, clean them, and put them all in a bowl for later use.

Step 10, eat hot pot, dipping sauce is very important, now let's adjust the dipping sauce, take a small bowl, put in 2 pieces of tofu, 3 spoons of sesame paste, 10 grams of sesame oil, 10 grams of light soy sauce, an appropriate amount of chopped coriander, stir well. (Babies who love spicy food can add a little hot sauce to it).

Step 11, now let's make the bottom of the hot pot, put the bones into the pot, add an appropriate amount of water, boil the water over high heat, blanch the blood, blanch the bones with cold water, put them in the soup pot, add ginger slices, pour in 2000 ml of boiling water, boil for 10 minutes, add green onions, tomato slices, three shiitake mushrooms, an appropriate amount of salt, boil for 5 minutes over medium heat, and the hot pot soup base is ready.

Step 12, the next step is to shabu shabu, you can eat whatever you want, it is best to first shabu seafood and mutton, then mushrooms, and then green vegetables.

Step 13: Babies, do you like it? If you like it, do it!

Tips: 1. For the side dishes of shabu-shabu, you can buy whatever you like. 2. The bottom of the hot pot can be made according to the recipe, not too many bones, 300 grams is enough, green onions and tomatoes are indispensable, and the bottom of the pot is very delicious! 3. I didn't add chicken essence to the hot pot, because it was already very fresh, if you like to add a little yourself, you can do it.

Our homemade hot pot base is very simple, and if you learn it, you don't have to go out and buy it again. Learn how to make your own hot pot base, you don't have to buy it anymore, you can make a hot pot base in 3 simple steps, zero additives! On the premise of making hot pot base, we prepare all the ingredients and ingredients used in our country's base sauce, and we can make a very enjoyable hot pot base at home.

Step 1: Prepare the ingredients: dried chili peppers and Sichuan peppercorns, star anise and cinnamon, bay leaves and ginger, green onion and bean paste, shiitake mushrooms and goji berries, edible salt and dark soy sauce, bone broth. I believe that these materials are essential for every family, very good to prepare, and do not need to be so complicated.

Step 2: Heat the oil, we need to stir-fry the spices to bring out the fragrance, then add the bean paste to fry the red oil, we put the ginger slices and green onions into the pot, and finally we add the appropriate amount of water and salt, dark soy sauce, oyster sauce choose to boil over high heat. Let's turn the heat to low and it will take about 25 minutes. The spicy hot pot base is just like that.

Step 3If you like to eat the bottom of the clear soup pot, you can use the bone broth completely, we only need to add ginger, mushrooms, goji berries and edible salt to it, just boil! As long as you learn how to make these homemade hot pot bases, you don't need to go out to buy them anymore, you can make hot pot bases in 3 simple steps, with zero additives!

Material. Ingredients: a large pile of tomatoes, half an onion.

Seasoning: green onion, ginger and garlic, 3 tablespoons salt, 1 tablespoon sugar, 1 tablespoon chicken essence, 3 tablespoons sesame oil, more than a dozen peppers, two star anise, 1 Knorr soup treasure (beef flavor).

Method. 1. To process the tomatoes, pour boiling water on the tomatoes to easily remove the tomato skin, and put 1 3 tablespoons of salted preparation in the tomatoes.

2. Finely chop the green onion and garlic, shred the ginger and chop the onion into small pieces.

3. Put the bottom oil in the pot (the sesame oil I use), stir-fry the pepper, green onion, ginger and garlic, and chopped onion, add the tomatoes and stir-fry, add a lot of water after the soup is fried, and add how much depends on how many people there are in the hot pot at home, and add more than the amount of water we usually add to the hot pot.

4. Add green onions, star anise, soup and 1 tablespoon sugar, boil over medium heat for 15 minutes, and add salt and chicken essence before turning off the heat.

Tips. 1. Tomatoes should be beaten with a food processor, my cooking machine is still stored in Gome, and the tomatoes can only be flattened with a spoon during the boiling process.

2. There are too many additives in the hot pot base sold outside, so use this recipe in the future, and come to a spicy pot next time.