How to make your own hot pot clear soup base, homemade hot pot soup base

Hot pot believes that many friends love to eat, make an appointment with three or five friends or a family around the steaming hot pot, what you want to eat, as the saying goes, "There is no problem that can't be solved by one hot pot, if it doesn't work, two meals!" ”

Sometimes we eat hot pot at home, after all, homemade is cleaner and affordable, but the fly in the ointment is that the taste doesn't seem to be as good as the outside, don't worry, today I will hand over the bottom of the pot of homemade clear soup hot pot to ensure that the taste is delicious and does not lose the restaurant.

Real clear soup base is not available outside, in order to improve the taste of a variety of merchants, merchants will put a variety of seasonings, so to eat a really healthy and nutritious base, we have to do it ourselves.

Ingredients: 2 tomatoes, star anise, Sichuan pepper, green onion, ginger, tomato paste, chicken essence, longan, jujube.

Wash the tomatoes, then use a knife to punch a cross knife on top, blanch the tomatoes that have been marked with a cross knife in hot water, and then remove the skin of the tomatoes.

Chop the peeled tomatoes and place them in a clean container for later use.

Put an appropriate amount of cooking oil in the pot, then put the star anise and peppercorns into it and fry until fragrant, take out the star anise and peppercorns, put the prepared crushed tomatoes into the pot for stir-frying, after the red oil is fried, add the prepared green onion and ginger, tomato paste, longan, jujube, chicken essence, etc.

A healthy pot of original hot pot base is ready, and then we can put in the ingredients that have been prepared.

I don't know if you readers have learned? Isn't it easy, try it at home with friends this year!

A home-style consommé hot pot soup base.

Authentic assorted hot pot.

How to make the bottom of the three fresh pots.

Cantonese clear soup hot pot soup base.

Authentic Chaoshan hot pot soup base recipe.

Everyone likes to eat hot pot very much, but there is only one kind of hot pot base in the earliest, so it is spicy, which is also because it is spread from Sichuan. But now more and more people like to eat hot pot, in order to adapt to the taste of the majority of foodies, they have also developed a clear soup pot base, so do you know how to make a hot pot clear soup pot base? Today, I'm going to teach you how to make it at home.

1. Pork bones.

Since we want to make the base of the clear soup pot, we have to boil some soups, and pork bones are the main raw materials for the bottom of the clear soup pot. We can buy some tube bones and fan bones and boil them back, because the soup made from these two bones is the most delicious. We can usually go to the vegetable market to get these two kinds of bones and stew them.

Second, chicken bones.

In order to make a delicious clear soup pot base, chicken bones are also an indispensable ingredient. We can usually go up to a chicken stall and ask him for some fresh chicken bones, and when we come back, we can cut it into pieces and put it in soup and stew it with pork bones. In this way, the deliciousness of the chicken soup will be integrated into the bottom of our pot, and it will be very delicious like putting chicken essence, of course, it is more delicious than chicken essence, and it is more healthy and nutritious.

3. All kinds of spices.

To make a delicious consommé, a variety of spices are indispensable. Our usual spices include star anise, cinnamon, large leaves, wolfberry, red dates, longan, shiitake mushrooms, etc. Wrap these ingredients together in gauze and then throw the whole gauze into the consommé to stew the flavor of the spices without the small residues of the spices affecting the taste.

The above is how to make the bottom of the hot pot clear soup, I don't know if my friends have memorized it? In fact, as long as we prepare some ingredients, we can also stew a very delicious clear soup pot base at home, so that the taste of the dish will be more delicious, just like the hot pot we usually eat outside.

"Hot pot" is a kind of Chinese original food, has a long history, in the past people called it antique soup, its biggest feature is to eat while cooking, or the pot itself has a heat preservation effect, when eating the food is still steaming, can go through thousands of years without being eliminated, which shows how much people love it. After thousands of years of development and inheritance, there are similar dishes all over the world, freshly eaten and hot, spicy, salty and fresh, oily but not greasy, sweating profusely, and hearty. Today, I will share with you a nutritious and delicious clear soup hot pot method, and friends who like it should come and learn it.

Clear soup hot pot】 1First of all, we prepare four catties of pork bones, put cold water into the pot to blanch the water, this step is mainly to remove the blood and impurities inside, after the water is boiled, the foam in the pot is removed, and the pork bones are poured out for about 3 minutes, rinsed with water and set aside.

2.Next, we start to hang the soup, boil water in the pot and put in the cleaned pork stick bones, after the heat boils, pour the soup with the bones into the stew pot, first boil on high heat until boiling, then turn to low heat and simmer for 30 minutes, often skim off the foam in the pot during the stewing, so that the soup base is more refreshing and not greasy.

3.After the bone broth is hanged, we prepare shabu-shabu, cut corn into sections, two tofu slices first cut into wide strips, then pull into thousands of knots, and then prepare an appropriate amount of kelp knots to soak and wash for later use. Cut off the roots of enoki mushrooms, wash them with water and tear them into small pieces, wash a piece of duck blood and cut them into slices, cut a cleaned potato into thin slices, cut half a carrot into slices, cut the appropriate amount of fresh mushrooms in half, put them all together, and then prepare a handful of cabbage to clean and put it on the plate.

Then choose the right amount of meat dishes according to your taste, so we use fish tofu, shutters and fat beef rolls, and the biggest advantage of shabu-shabu is that you can choose what you want to eat at will.

4.Then we prepare small ingredients, a small ginseng soaked in water for 5 minutes, remove dust and impurities on the surface, cut the ginger into slices, cut the green onions into horseshoe slices, and then prepare a few soaked red dates and wolfberries, and then wash the ginseng and put it together with the green onion and ginger for later use.

5.Next, we make a dipping sauce, put two spoonfuls of sesame paste in a bowl, add an appropriate amount of stock and stir well, then add a little salt and an appropriate amount of chili oil to continue to stir well.

6.Pour the ingredients we prepared into the shabu-shabu, add 5 grams of salt, 6 grams of chicken essence, pour in the bone broth that has just been hanged, and then add your favorite shabu-shabu after the heat boils.

Technical Points:1The pork stick bones must be blanched or soaked in advance to remove blood and impurities, otherwise the stewed soup will not be clear enough and will have a fishy smell.

2.When hanging the soup, you must keep the fire low throughout the whole process and beat the foam frequently to ensure that the soup is refreshing.

3.Shabu-shabu can be chosen according to your taste, there are no restrictions, it should be noted that the shutters and fat beef, do not blanch for more than 10 seconds, so as not to cook old.

Homemade hot pot soup base:

Ingredients: 1 chicken rack, 2 spoons of cooking wine, 3 slices of ginger, a number of red dates, an appropriate amount of wolfberry, an appropriate amount of longan, an appropriate amount of green onion, an appropriate amount of shrimp skin, an appropriate amount of lotus seeds, shiitake mushrooms, enoki mushrooms, white jade mushrooms, king oyster mushrooms, fresh mushrooms.

Steps: 1. Wash and drain shiitake mushrooms, fresh mushrooms, king oyster mushrooms, enoki mushrooms, and white jade mushrooms for later use.

2. Put the chicken rack into the pot with cold water, boil and skim off the blood foam, remove the chicken rack and pour out the water.

3. Re-add a large pot of water, add wolfberry, jujube, lotus seeds, ginger, green onion, cooking wine, put it in the chicken rack, boil over high heat, turn to medium heat and cook for half an hour to boil into chicken soup.

4. Turn on medium heat, put a small amount of oil, and put it in the shrimp skin pressing pot.

5. Add all the mushrooms and stir-fry until fragrant.

6. After the mushrooms are fried, add the chicken broth that was just boiled, bring to a boil over high heat, turn to medium heat and cook for 20-30 minutes.

7. Before eating, you can add some mushrooms, green onion knots, and sprinkle a few wolfberries, and you can start shabu after boiling.

Preparation of hot pot soup stock.

Ingredients: 300 grams of pork cob bones, 300 grams of beef cob bones, 100 grams of chicken claw bones, 10 grams of ginger, 30 grams of green onions, 20 grams of cooking wine, 30 grams of chicken essence, 15 grams of monosodium glutamate.

Preparation method: 1. Pig cob bones and cow cob bones are washed and broken; Wash the chicken claw bones; Ginger slap broken; Green onion knotting.

2. First blanch the pork stick bones, beef stick bones, and chicken claw bones in a pot of boiling water, remove them and put them in a pot of clear water, add ginger, green onions, and cooking wine, boil over high heat, and then turn to low heat to boil until the soup is milky white.

3. Then add chicken essence and monosodium glutamate, put dried chili peppers and peppercorns into the wok, add vegetable oil and fry until fragrant, and then sprinkle them into 5 hot pots respectively, and sprinkle 150 grams of dried chili peppers and 25 grams of peppercorns in each hot pot, then you can serve the hot pot to the table, and after boiling for a few minutes, you can start scalding various raw materials.

The home version of the clear soup hot pot base recipe.

The clear soup is the original flavor, so you don't need to put too many ingredients, but highlight the hot pot ingredients you want to eat.

The hot pot consommé can be hung with poultry bones and pork bones.

Just add a pack and cool it! It's quick and easy!

The steps to make the base of the soup pot are as follows:

The main step in the practice of making homemade clear soup hot pot base is the preparation of old soup.

After the old soup is prepared, it is easy to add a clear soup hot pot base on the basis of the old soup, and the old soup is the soup for stewing and marinating poultry and meat.

As the saying goes: "No chicken is not fragrant, no duck is not fresh", so the household stewed broth is generally made with chicken or duck, pig bones, and beef bones are also good.

When simmering broth, choose cold water to slowly simmer the nutrition and taste of the food, cover the surface of the meat with cold water, and add some cooking wine to remove the fishy smell.

After the water is boiled, skim off the greasy foam, and then simmer over low heat until the bones are crispy and the meat is rotten, and the fragrance is fragrant.

After the stew is done, the soup is secreted, and then the impurities are filtered with a cloth, and the upper layer of frozen oil is scraped off after cooling.

Bring the soup back to a boil and add the beaten egg whites. While pouring in the egg whites, stir the soup as you pour in to allow it to blend well.

The purpose of this step is to make the soup thicker and milky white, so as to achieve the effect of a fresh and white flavor of the soup.

In this way, the old soup is made. After the old soup is completed, the configuration of the clear soup hot pot base is simple.

Take out a part of the old soup for later use, choose an appropriate amount of pepper, spices, pepper, cinnamon, put it into the old soup, and then add onions, ginger, garlic and other seasonings to boil, and the homemade clear soup hot pot base is completed.

The precautions for making the base of the soup pot by yourself are as follows:

Strain the plain broth through gauze.

Chop the chicken into minced meat and soak it in green onion, ginger wine and water for a while.

Add the minced chicken to the broth and stir over high heat.

When the soup is about to boil, switch to low heat and do not let the soup boil.

After the turbid suspended matter in the soup is adsorbed by the minced chicken, the minced chicken can be removed to blanch the seafood.

How to make home-cooked hot pot:

1. Boil 1000 grams of pork bones in soup, wash and smash. An old duck, wash and gutt. Put it in the pot and add cold water until it is submerged (add enough cold water at a time, do not add cold water halfway).

For red soup: add an appropriate amount of green onion, ginger (pat loose), garlic, simmer for 2-3 hours, oil and flavor, the soup is clear, and drain the residue. Put the Sichuan hot pot (Chongqing hot pot) base into the hot pot, add the boiled soup, add salt, chicken essence, boil the base and then rinse the vegetables.

For clear soup: add an appropriate amount of green onion, ginger and garlic, boil and stew, the soup becomes milky white, mellow and fresh, drain the residue, add salt and chicken essence, and it becomes a white soup.

2. Prepare the vegetables and wash them, remove the roots, peel the potatoes and cut them into thick slices, and put them on a plate separately;

3. Meat should be cut into large slices and thin slices; Cut into thick slices of luncheon meat, ham sausage, etc.

Fourth, the preparation plate generally prepares sesame oil, garlic paste, soy sauce, vinegar, etc., according to their respective tastes.

There are many kinds of dishes that can be made in a dry pot, such as chicken, duck, rabbit, and so on.

Usually the meat is marinated, fried first, stir-fried with seasonings, cooked, and then put directly in the pot, with some garlic sprouts at the bottom of the pot, or directly in the pot. Turn on low heat and cook slowly, keep turning it, if it's too dry, add beer, eat on one side and add beer on the other. The pot is so fragrant that you can't stop it!

Ingredients: Chop the chicken into small pieces and marinate it with ginger, salt, soy sauce (or add a little sauce and sugar to your taste).

A bottle of beer. Rice wine with fungus and shiitake mushrooms.

Onions, garlic, chili, coriander, garlic sprouts and some of your favorite side dishes.

First of all, put the watery fungus and shiitake mushrooms in a clean pot to control the moisture. Serve up.

Put oil in a pan and sauté the shallots, garlic and chili.

Then pour the chicken in, don't rush to flip, slowly fry until the meat is golden brown, turn it over again, and continue to fry.

Fry until golden brown on both sides and the moisture of the meat is slightly dry.

If you can pass the oil first, it is the most fragrant)

Set the meat aside and pour the dried fungus and shiitake mushrooms into the remaining oil in the pan. Stir-fry and put a pinch of salt.

Then stir-fry with the chicken.

Then, pour about 1 3 or half bottles of beer, cover and simmer.

Simmer until the soup is almost dry, and pour the rice wine from top to bottom until the aroma overflows.

Spread garlic sprouts, bean sprouts, Chinese cabbage, shiitake mushrooms, and enoki mushrooms in the pot.

Bottom of the soup pot.

Recipe: 30 grams of chicken essence, 20 grams of monosodium glutamate, 10 grams of salt, 15 grams of pepper, 10 grams of jujube, 5 grams of wolfberry, 10 grams of garlic, 5 grams of ginger slices (peeled), 50 grams of chicken fat, 4 slices of tomatoes, 20 grams of mountain treasures, 4 pounds of clear soup. 100 grams of lard.

Shanzhen (sheep blood bacteria, bovine bacillus. Slippery mushrooms, etc.).

Chop a total of 20 grams of angelica and codonopsis into granules and put them in the bottom of the white soup pot for a better effect.