How to make the soup base of seafood hot pot, and what is the best soup base for seafood hot pot

Ingredients: 1 hairy crab, 100g prawns, 1 bundle of potato flour.

Excipients: appropriate amount of enoki mushroom, appropriate amount of spinach, appropriate amount of crab fillet, appropriate amount of bean bubble, appropriate amount of squid balls, appropriate amount of dried squid head, appropriate amount of fine salt, 1 serving of broth.

1. Prepare broth, hairy crab, prawns, bean bubbles, fish balls, crab fillet, spinach, enoki mushrooms, and potato flour.

2. Heat the broth and bring it to a boil, add the potato flour.

3. Cook the squid balls together.

4. Soak the squid head in boiling water for later use.

5. Put the soaked and washed squid head into the pot.

6. Cook until the soup base is about to open, then add fine salt.

7. After the soup base is boiled, soak the beans in the pot.

8. Put the crab fillet in the pot again.

9. Cook until the soup base is reopened, and then put the processed crab and shrimp in the pot.

10. Cook until the soup base is wide open, and then blanch the enoki mushrooms and spinach.

11. In this way, a seafood hot pot is good, eat the pot first, and then blanch other seasonal vegetables after eating.

Ingredients. Ingredients.

A handful of scallops. 300g of clams

Shopee 40g excipients.

A slice of cinnamon. Two pieces of old tangerine peel.

Ten wolfberries. Three slices of ginger.

A pinch of MSG. A pinch of salt.

Octagonal one. Steps.

1.Clam. 2.Grab a handful of scallops and wash them well.

3.Spice collection wash well.

4.The shrimp skin must be washed and squeezed dry.

5.Add some oil and stir-fry fragrant and scorch.

6.Put in the water and cook for 15 minutes. Delicious seafood base.

If you have crabs, put one and forget it.

Spring onion. Sliced ginger. Goji berries, sea rice, seaweed, a pinch of salt, monosodium glutamate, chicken essence, half of the ingredients (half of the whole).

We all buy spicy noodles from the supermarket, spicy, seafood, mushroom stewed chicken, etc., and pour the condiments into the hot pot to taste good

Just put a fish!

Or put the fish head and hot pot ingredients to cook first, and put the fish pieces when eating.

It is recommended to go to a regular chef school to study.

Seafood hot pot soup base with:

Ingredients: 5-7 pike crabs or hairy crabs, 300 grams of prawns, 1000 grams of scallops, 1000 grams of oysters, 500 grams of razor clams, 1000 grams of clams, appropriate amount of mushrooms and various seasonal vegetables, and appropriate amount of noodles.

The bottom of the pot of all-purpose ginseng and berry clear soup: 10 grams of dried ginseng, 10 grams of wolfberry, 15 grams of chives or green onions, 10 grams of ginger, appropriate amount of clear soup or water, 5 grams of salt, 5 grams of sugar (optional), 2 grams of monosodium glutamate or chicken powder (optional), 20 grams of cooking wine.

Ginger vinegar sauce: 10 grams of finely minced ginger, 100 grams of fragrant rice vinegar.

Sesame juice flavor: 50 grams of sesame juice, 150 grams of cold boiled water, 5 grams of sugar, 15 grams of light soy sauce, 5 grams of scallion oil, 5 grams of Sichuan pepper oil, 5 grams of sesame oil, 10 grams of oyster sauce, 1 gram of monosodium glutamate or chicken powder (optional), 5 grams of chopped chives, 5 grams of chopped coriander, 5 grams of chopped peanuts, 5 grams of cooked sesame seeds, and other personal favorite ingredients.

The production process. 1. Mix the bottom of an all-purpose clear soup pot first, boil enough clear soup in advance, and replace it with enough water if there is no clear soup. Add 10 grams of dried ginseng, 10 grams of wolfberry, 15 grams of chives or green onions, 10 grams of ginger, 5 grams of salt, 5 grams of sugar (optional), 2 grams of monosodium glutamate or chicken powder (optional), and 20 grams of cooking wine.

Of course, if you eat seafood hot pot, you still have to adjust it, and omit the two optional ingredients of sugar, monosodium glutamate or chicken powder.

2. Eating seafood hot pot is inseparable from the standard configuration of seafood, ginger vinegar sauce. Take a bowl, pour in 100 grams of fragrant rice vinegar, cut 10 grams of very fine minced ginger, and mix well to make a standard version of ginger vinegar. Seafood is cool, and hot minced ginger is the standard condiment for eating seafood.

Vinegar, remember to choose rice vinegar in order to eat the flavor of seafood.

Seafood hot pot is naturally bought with spicy or tomato bases, because these two bases can well cover up the fishy smell of seafood.

At the same time, the delicious soup base is Haidilao, and the most impressive thing is the divine service that is praised, and the taste is also quite good. While the service is meticulous, such a restaurant is definitely loved by everyone. And many people go to Haidilao basically just to drink the soup base, and there is nothing wrong with it, it is to drink the soup base.

Because some of the soup bases are especially delicious even when drunk on their own. Therefore, if you want to make such a delicious soup base at home, you must also think about it carefully.

The soup base of Haidilao hot pot is adjusted out, the ingredients are exquisite, they all belong to special recipes, and the taste is more authentic, it should be regarded as a professional secret recipe, Haidilao not only has good service, but also good taste.

You just said that the soup base of Haidilao hot pot, they all boil it themselves, plus some special secret ingredients. Coupled with their service, it makes us feel that when we go to Haidilao to eat, their hot pot is particularly delicious, in fact, the main thing to eat is that atmosphere and service.

Haidilao hot pot, their soup base is actually to buy butter hot pot base, come back and heat it by themselves, and then put in the hot pot base made of soup made of big bones, hot pot base soup.

Haidilao hot pot soup is sea cucumber, as well as fresh shellfish cuttlefish, shrimp, these ingredients are super watery and put in the vermicelli and seafood in the casserole, and refined salt and monosodium glutamate chicken essence are put in the broth.

Some of Haidilao's hot pot soup bases are boiled with bone broth, some tomatoes are fried with tomatoes, and there is spicy soup, which is also fried.

Haidilao hot pot authentic Sichuan hot pot, the hot pot also adds health ingredients, such as wolfberry, red dates, longan and other ingredients, making the Haidilao hot pot soup base more fresh and delicious.

It should be made with water, chili pepper, butter, and then add various ingredients to it and slowly boil it, and finally it becomes a pot of very fragrant soup, and there are several kinds of hot pot soup base in Haidilao.

First heat the oil, then put in the green onion, ginger and garlic for boiling, and then put in a variety of seafood mushrooms, or a variety of tomato sauce, spicy sauce for stir-frying, add water and you're done.

This is made with butter, and most of the hot pot base is made by putting a lot of chili condiments and spices in the hot pot, and then adding butter.

Haidilao's hot pot restaurants generally use some fresh chicken with big bones and some medicinal herbs to boil it out very nourishing

Haidilao's hot pot soup base is generally made with its own exclusive secret recipe soup base, and they have gone through repeated experiments to finally make the best soup base taste.

The soup base of the hot pot is made by adding butter, chili pepper, and Sichuan peppercorns, and then boiling it.

Every time I go to Haidilao, the hot pot soup base is definitely delicious, and the soup base needs to be prepared with star anise, tangerine peel, cinnamon and other ingredients to make it.

The practice of seafood hot pot base, now hot pot is what many people like to eat, everyone relatives and friends come to eat hot pot together, especially in winter, it is a very comfortable and comfortable thing, so will you make hot pot base? Let's teach you how to make seafood hot pot base.

Ingredients.

100g of shrimp and 100g of oysters

100g fresh squid, 100g fresh octopus

100g pork balls, 100g vegetarian chicken

100g lotus root, 100g corn

100g broccoli, 100g fresh fungus

100g fresh mushrooms, 100g oyster mushrooms

100g enoki mushrooms, 100g fresh mushrooms

1 box of curry paste and an appropriate amount of soup.

Steps.

1. Take out the ink and fish bones of fresh squid and fresh octopus, drop a small amount of cooking oil into the fresh oysters, mix them with chopsticks, stand still for about 10 minutes, and wash off the mucus and oyster shells with tap water; Peel shrimp (Semizu shrimp, shrimp crickets) rinse with water and drain;

2. Cut the broccoli into small pieces, blanch them with boiling water with oil and salt after washing, cut off the roots of enoki mushrooms, and soak them together with other ingredients;

3. Vegetarian chicken, lotus root, corn, and broccoli are cut into their favorite sizes;

4. Pour the soup into the pot, slowly heat the soup in the pot over low heat, unpack the curry and put it in the pot and stir until it is scattered;

5. Cook it'The lotus root and corn are boiled in the pot first, and the others can be brushed in the pot at one time according to their own needs.

Spicy soup hot pot base

Ingredients.

1500 grams of butter, 1000 grams of petal sauce.

1000 grams of rapeseed oil and 1000 grams of dried chili peppers.

100 grams of Sichuan pepper and 100 grams of sprouts.

100 grams of mash and 200 grams of pickled pepper.

100 grams of tempeh and 50 grams of liquor.

8 grams of cumin, 8 grams of cumin, 5 grams of fragrant fruit.

5 grams of sand kernels, 5 grams of cloves, and 5 grams of white buckles.

5 grams of grass fruit, 5 grams of Sannai, 5 grams of vanilla.

5 grams of thyme, 5 grams of bay leaves, 5 grams of cinnamon.

5 grams of star anise, 5 grams of tangerine peel, 5 grams of old buckle.

5 grams of citronella, 5 grams of jatamansi, 5 grams of licorice.

5 grams of branches, 5 grams of grass.

Steps.

1. Prepare all the spices and cut them into small pieces.

2. Wash the spices and soak them in water for 20 minutes.

3. Clean the pepper and peppercorns, soak them in water slightly, and then control the excess water.

4. Control the excess water from the soaked spices and beat them into sawdust shape with a food processor.

5. Put the chili pepper in the food processor and crush it, not too fine.

6. Put the broken rice sprouts, tempeh and bean paste into a food processor.

7. Pour rapeseed oil into the pot, add spices to the cold oil, and slowly boil over medium-low heat for more than ten minutes to bring out the fragrance.

8. Boil the butter out of another pot and remove the oil residue.

9. Strain the oil from the boiled spice pan into the butter pan.

10. Add finely beaten broken rice sprouts, tempeh, bean paste, chili pepper and Sichuan peppercorns, and boil over medium heat for half an hour.

11. Add the filtered spices and boil over medium heat for half an hour.

12. Add white wine, mash and pickled pepper, and boil for another half hour.

13. The hot pot base is boiled.

Here's how to make the seafood hot pot soup base:

1. First of all, prepare the materials, a small bowl of dried scallops, half a small bowl of shrimp skin, 300 grams of clams, a little monosodium glutamate and salt, three slices of ginger, ten wolfberries, two bay leaves, one cinnamon, a Lushan and two tangerine peels in the corner of the town;

2. First take a small bowl of dried scallops and wash them;

3. Remove 100 grams of clams and wash them, paying attention to the internal and external treatments;

4. Wash all kinds of spices;

5. Take half a small bowl of shrimp skin, wash it, and squeeze the water dry;

6. Pour a little cooking oil into the pot, pour in the shrimp skin after the oil is hot, and stir-fry it until fragrant;

7. Add all the above ingredients to the pot, add about one liter of water, and cook on high heat for 15 to 20 minutes.

Ingredients: star anise, tangerine peel, cinnamon, bay leaves, grass fruit, white cardamom, cloves, butter, lard, ginger, salt, bean paste, dried chili.

Specific steps: The first step is to wash all the spices first, then drain the water, stir into the end and set aside, and wash the ginger slices, garlic and green onions for later use. Wash the dried chilies, then cook for 5 minutes, chop them into glutinous chili peppers and set aside.

The second step is to boil the rapeseed oil and salad oil until 5 layers are hot, then add ginger slices, garlic and green onions to fry for about 10 minutes, and then remove them.

Step 3: Continue to add butter and lard and cook until 5 layers are hot, then add bean paste, glutinous chili peppers, and tempeh and stir-fry for about 30 minutes.

The fourth step is to add the beaten spice powder and pepper, and then fry it over medium heat for 20 minutes, stirring non-stop halfway.

Fifth, when the fragrance is strong, you can add white wine grains, white rock sugar, salt, continue to fry for 10 minutes (fry dry water), and then turn off the heat.

The sixth step is to finally cover the pot and let it sit overnight, and then the hot pot base is ready.