How to make the bottom of a spicy hot pot? The bottom of the pot is made with spicy hot

Ingredients: 1 bag of sausages.

6 shiitake mushrooms. 1 tofu skin.

100 grams of fried tofu.

1 piece of kombu. 1 potato.

1 lotus root, 1 handful of oily lettuce.

Fish balls to taste. Excipients salt.

Appropriate amount of hot pot base.

1 bottle of chicken broth powder. Pepper to taste.

Tahini to taste.

2 tablespoons pepper oil.

1 tablespoon sesame oil. 1 tablespoon oyster sauce.

1 2 scoops. 1 4 tablespoons of leek flowers.

1 scoop light soy sauce. 1 4 tablespoons of sugar.

Appropriate amount of white sesame seeds.

20 grams of garlic. 20 grams of ginger.

20 grams of green onions. A little secret to the ingredients.

Add the soup treasure to the water, stir well, and bring to a boil.

The soup is thicker and more delicious.

The practice of spicy hot.

1.Prepare the materials.

2.The sausage is cut at a shallow bevel on both sides. All strung together with bamboo skewers3Wash the shiitake mushrooms and cut the cruciferous flowers on top.

4.Wash the kelp and cut into diamond-shaped pieces.

5.Wash and peel the lotus root and cut into thick slices.

6.Wash and peel the potatoes and cut into thick slices.

7.Wash the tofu skin and cut into thick strips.

8.Cut the green onion, ginger and garlic into pieces.

9.Heat the oil in a pan (1 times more than usual) and add the green onion, ginger and garlic 10Stir-fry over low heat until the green onions are slightly browned.

11.Add the spicy sauce, simmer over low heat, and stir-fry until the red oil comes out.

12.Add water, (chicken broth, pork bone broth, beef bone broth is best) until the pot is 8 minutes full. Add salt, chicken powder and pepper to taste.

13.After boiling, scoop up the green onion, ginger, garlic (you can also leave it out, just to make the soup look clear), put in the skewers, and blanch them.

14.Dipping sauce: 2 tablespoons of sesame paste, 1 tablespoon of Sichuan pepper oil, 1 tablespoon of sesame oil, 1 2 tablespoons of oyster sauce, 1 4 tablespoons of leek flowers, 1 tablespoon of light soy sauce, appropriate amount of garlic paste, 1 4 tablespoons of sugar, appropriate amount of cooked sesame seeds.

Preparation of spicy hot stock:

Ingredients: 1 piece of pork bone, 1 piece of chicken skeleton.

The excipients include 1g of chili pepper, 1g of Sichuan pepper, 1g of sesame pepper, 2g of cooking wine, 1g of ginger and 1g of green onion.

1. First of all, the main ingredients we choose are pork bones, chicken bones, and duck bones, and the auxiliary materials are chili, pepper, pepper, cooking wine, ginger, and green onions.

2. Put peppercorns and peppercorns into gauze bags to prevent astringency in the mouth from eating in the soup.

3. Cut the ginger into slices, cut the green onion into segments, and set aside.

4. Next, put the three kinds of bones through hot water to remove the fishy smell, and put the three bones in after the water is boiled.

5. Add an appropriate amount of cooking wine, turn on a high fire, and then take hot water, and wait until the water is boiled again, and you can take out the bones.

6. Okay, the water is already boiling, turn off the heat, take out the bones, and pour out the water.

7. Add water to the pot again, **, and then put the bones in.

8. Then put it into a cloth bag with pepper and pepper, put in green onions, ginger, put a little chili, boil over high heat, turn to low heat and boil for 7 to 8 hours, you can use it. Okay, the soup stock is done.

Stir-fry the hot pot base (based on 5 parts of the pot base).

Ingredients: 2500 grams of vegetable oil, 1500 grams of butter, 1500 grams of Pixian bean paste, 250 grams of dried chili peppers, 100 grams of ginger, 200 grams of garlic, 300 grams of green onions, 150 grams of rock sugar, 500 grams of mash juice, 100 grams of star anise, 50 grams of Sannai, 50 grams of cinnamon, 50 grams of cumin, 25 grams of grass fruit, 25 grams of comfrey, 10 grams of bay leaves, 10 grams of vanilla, 5 grams of male cloves.

Preparation method: 1. Vegetable oil is refined first; Butter cut into small pieces; Pixian watercress finely chopped; After boiling the dried chili peppers in a pot of boiling water for about 2 minutes, remove them and grind them into mushrooms, that is, they become glutinous chili peppers; Ginger slap broken; Peel and clove the garlic; green onion knotting; crushed rock sugar; star anise, sannai, cinnamon broken into small pieces; The grass fruit is broken.

2. Put the wok on medium heat, pour in the vegetable oil after the pan is heated, add the butter to boil, add ginger, garlic cloves, green onion knots and stir-fry until fragrant, then add Pixian bean paste and glutinous chili peppers, turn to low heat and slowly fry about 1 1

In winter, everyone will inevitably think of eating hot pot when they meet for dinner, especially the spicy one, so do you want to know how to make hot pot base at home? You might as well follow my steps to take a look, the following is my collection of spicy hot pot base recipes, welcome to collect! I hope you enjoy it!

Preparation of ingredients

100 grams of chili pepper, 100 grams of Sichuan peppercorns, oil, salt, spices, garlic, ginger, chili paste, bone broth, cooking wine, light soy sauce, chicken essence.

Methodological steps

1. Take the pot, put in the beef and melt, then add the chili sauce, garlic cloves and ginger and stir-fry together;

2. After stir-frying, add various spices, chili pepper and Sichuan pepper, and then pour in the bone broth;

3. Add salt, cooking wine, light soy sauce, and chicken essence to boil, simple at this time. The hot pot base is ready, and you can scald the food.

Tips:

Spices are generally star anise, cinnamon, bay leaves, etc., what you have at home to use, Tixiang can be.

IngredientsCayenne pepper peppercorns.

ExcipientsOil, salt, spices, garlic, ginger, chili paste, bone broth, cooking wine, light soy sauce, chicken essence.

Step 1

1. After the butter is melted, add the chili sauce, garlic cloves and ginger and stir-fry.

2. Add spices, chili pepper and Sichuan pepper.

3. Pour in chicken broth or bone broth.

4. Add salt, cooking wine, light soy sauce and chicken essence to bring to a boil.

5. In this way, you can shabu all kinds of ingredients.

6. The lamb shabu shabu cut is the most enjoyable and spicy.

Tips:

It is necessary to adjust the flavor of hot pot soup and make full use of the condiments, which are heated and fat-soluble and water-soluble, to achieve "harmony of five flavors". Master the heat, feeding sequence and boiling time. It is necessary to grasp the inherent contradiction between salty and sweet, numb and spicy, which dominate the taste of hot pot.

Preparation of ingredients

250 grams of dried chili peppers, 10 grams of lemongrass, 50 grams of kaempfera, 10 grams of comfrey, 10 grams of bay leaves, 20 grams of cinnamon, 50 grams of cumin, 30 grams of grass fruit, 50 grams of star anise, 100 grams of green onions, 100 grams of ginger slices, 100 grams of garlic slices, 1500 grams of butter, 2500 grams of rapeseed oil, 20 grams of rock sugar, 5 grams of licorice, 1500 grams of Pixian bean paste.

Methodological steps

1. First put the dried chili peppers into boiling water and boil for about 2 minutes, then crush them into chili noodles with a crusher, cut the green onion into sections, slice or crush the ginger and garlic, crush the grass fruit, chop the bean paste and set aside;

2. Take a large pot, pour oil into the pot, add butter, slowly melt, pour in green onion, ginger and garlic and stir-fry until fragrant;

3. Pour in the bean paste and chili noodles in turn, fry over high heat for 1 minute, then turn to low heat and fry slowly for 1 and a half hours;

4. Until the green onion is floating on the surface of the oil and is full of the smell of the green onion, take out the green onion, and then pour in the citronella, kaempa, grass fruit, bay leaf, cinnamon, cumin, star anise, licorice, rock sugar, and comfrey;

5. Continue to fry on low heat for 30 minutes, turn off the heat and become the base of the hot pot.

Tips:

If you can't eat more hot pot base at a time, you can put it in a crisper and refrigerate, and take it out when you need it.

Ingredients: Half a bag of Chongqing hot pot base, 3 teaspoons of Pixian hot sauce (15 grams), 30 grams of Sichuan pepper, about 40 dried chili peppers, 1 star anise, 2 cinnamon leaves, 2 bay leaves, 1 grass fruit, 3 Kaempfera, 8 cloves of garlic, 3 green onions, 3 slices of ginger.

Seasoning: 2 tablespoons (30ml) light soy sauce, 2 tablespoons (30ml) sesame oil, 1500ml water, 1 2 teaspoons (3 grams) of salt

Method: 1) Pour oil into the pot, immediately add Sichuan pepper, dried chili, star anise, cinnamon, bay leaves, grass fruit and kaempfera, slowly fry over low heat until fragrant, add the scattered garlic, ginger slices and green onion and stir-fry until fragrant.

2) Then change to high heat, add Pixian hot sauce and stir-fry for 1 minute to get out of the red oil, pour in water, boil over high heat, put in the hot pot base, stir well, cover the lid, turn to low heat and cook for 20 minutes.

3) When all the spices are integrated into the soup, remove some of the spices in the soup (mainly green onions, ginger, garlic and a small amount of peppercorns) with a sheath, then add a spoonful of hot pot base, fully dissolve and turn off the heat.

4) When eating, put the soup base of the spicy hot pot on the induction cooker and continue to heat it to eat.

5) Press the garlic into minced garlic with a garlic press, put it in a bowl, soak it in sesame oil for 10 minutes, and add some salt according to personal taste.

When stir-frying spices, you must remember to use low heat, slowly stir-fry until fragrant, and don't use high heat because you are in a hurry, as it is easy to fry the spices and the taste will become bitter.

The soup base of the spicy hot pot should be boiled for a long time, so that the flavor of the spices can be better integrated with the soup.

Chongqing hot pot base is sold in supermarkets and vegetable markets, making spicy pot base, this big Chongqing must not be omitted.

Eating spicy hot pot with meat and vegetables can be completely chosen according to your preferences.

It's very simple, put the oil first, and when the oil is hot, put peppercorns, star anise, fennel, bay leaves, dried chili peppers, watercress, etc., anyway, you can put whatever you like, and how much you put according to your taste. Then stir-fry all the way until it is fragrant, then add soup, preferably chicken stock or bone broth, and cook it all the time, and it's good to go.

My brother's girlfriend is celebrating the festival, and I watch her make hot pot.

The zhi base is made like this, prepare some peppercorns, red pepper inside (dried), as well as star anise, garlic.

Rong, ginger slices, and also bought a pack of hot pot base, put more oil in the pot, wait for the oil to heat up and put those chili peppers or something, burst out of the fragrance, and then put the hot pot base down, and then put the water when it melts, called boiling oil, you can get some chili peppers when you boil the oil, just boil it and it's OK, oh, you have to put some salt in it, you can try to see how much you put in it.

It's too troublesome to make it yourself, like my friend's Mao Cai shop is a wholesale rice nest hot pot base, which is convenient and delicious, and the big brand is guaranteed.