What is the preparation method of hot pot base and the ratio of spices?

Hot pot base spices include: star anise, white cardamom, cinnamon, cumin, grass fruit, etc.

1. Star anise: It should be called star anise, also known as anise, big material, and August beads, which is a spice that people are more familiar with. It is characterized by its aroma and slightly sweet taste.

2. White cardamom: also known as round cardamom, it is written as a hundred knocks and knocks in the market or pharmacies. It tastes astringent.

3. Cinnamon bark: also known as cinnamon. The taste is sweet and spicy, and the fragrance is strong. It tastes spicy and has a slightly sweet aftertaste.

4. Cumin: also known as fennel, coriander, fragrant, wild fennel. It has a special aromatic aroma and is widely used in braised water, brine and spicy hot pot.

5. Grass fruit: The fruit of a ginger plant grass fruit, which tastes strange and uncomfortable.

1. Octagonal. It is characterized by its aroma and slightly sweet taste. Its taste is pungent and warm, and it has the effect of appetizing in temperature and dispelling cold and treating hernias. In cooking, whether it is hot pot, braised or brine, it can be used, and 5 10 grams is appropriate.

2. Ganxiang. The smell of Ganxiang is spicy, similar to a strong turpentine smell, which has the effect of regulating qi and relieving pain, opening depression and awakening the spleen. This spice is added to the spicy hot pot soup stock or brine for its rich aroma.

However, it is necessary to pay attention to the grasp of the amount, and the dosage should not exceed 5 grams of hot pot spices at a time.

3. Cloves. Commonly used in cooking is dry products, strong fragrance, taste pungent tongue, numb tongue, the amount in cooking should be less than 1 2 grams, do not use more.

4. Cumin. It has a special aromatic aroma and is widely used in braised water, brine and spicy hot pot. In the hot pot, you can increase the amount appropriately, such as 10 20 grams or more. In terms of medicinal use, its taste is pungent and warm, and it has the effect of relieving pain, strengthening the stomach and dissipating cold.

Spices are a substance that can be used to smell the aroma or taste the fragrance by the sense of smell, and adding spices to the hot pot base can increase appetite and increase the aroma. Common hot pot base recipes include white pepper, cumin, clove yuru, bay leaf, star anise, cinnamon, Sichuan pepper, etc. Different manufacturers may use different ingredients in the recipe of hot pot base.

Cloves are also called Gongzi incense, have the effect of warming the stomach, carminative wind, analgesic, star anise, is a spice commonly used by people to cook, has the effect of appetizing and driving away cold, cinnamon is also called cinnamon, has the effect of warming the spleen and stomach, and clearing the blood and veins, most of the spices have the effect of driving away cold and warming the stomach, and it is a great benefit of cultivating birds.

Summary. White buckle: 5 grams, grass fruit:

5 grams, Sannai: 3 grams, cloves: 5 grams, sand kernels:

5 grams, fragrant fruit: 5 grams, cumin: 5 grams, cinnamon:

5 grams, licorice: 5 grams, branches: 5 grams, grass drains:

5 grams, old buckle: 5 grams, jatamansi: 5 grams, tangerine peel:

5 grams, reeds: 5 grams, citronella: 8 grams, star anise:

5 grams, bay leaves: 5 grams, thyme: 5 grams, cumin:

8 grams, vanilla: 5 grams.

What are the spices in the recipe of the hot pot base.

White buckle: 5 grams, grass fruit: 5 grams, Sannai:

3 grams, cloves: 5 grams, sand kernels: 5 grams, fragrant fruits:

5 grams, cumin: 5 grams, cinnamon: 5 grams, licorice:

5 grams, branches: 5 grams, grass rows: 5 grams, old buckles:

5 grams, Jatamansi: 5 grams, tangerine peel: 5 grams, and plucking:

5 grams, citronella: 8 grams, star anise: 5 grams, bay leaves:

5 grams, thyme: 5 grams, cumin: 8 grams, vanilla: 5 grams.

1 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. If you are frying the hot pot base by yourself, then it is recommended that you can mix the 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 the beef bone broth to boil the hot pot after frying, and 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. Each has its own 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. 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.