What is a good base for eating hot pot? What kind of food can be used to make hot pot bases?

Chicken soup is the first choice for the hot pot base, followed by seafood soup, and other miscellaneous soups affect the original taste of beef and mutton, I hope it helps!

It's better to use red ninety-nine.

Method: 1 You can drop the broth by yourself, use the old hen, pork stick bones, and beef bones to add water and drop it for 3 hours.

2 Remove the milky white of the soup.

3 In the hot pot base, add green onion and ginger.

The preparation of hot pot fish is detailed.

Cuisine and efficacy:

Home-cooked recipes. Hot pot recipes.

Ingredients for hot pot fish:

Ingredients: 1:2 to 3 catties of grass carp; (Other fish are also available, such as silver carp, etc.);

2) 1/2 kg celery, 1 piece of tofu;

Perfume fish seasoning (some are sold over time, such as Nanshan perfume fish seasoning), an egg, a star anise, a few garlic, a piece of ginger, a green onion, and a little monosodium glutamate salt.

Teach you how to make hot pot fish and how to make hot pot fish delicious.

1: Remove the scales of the fish, process it into slices, separate the fish head and bones from the fish slices; (This process can sell fish boss**).

2: Take out the egg whites and stir with the fish, of course, the fish should be washed when you buy it, hehe!

4) Add garlic, ginger, star anise and green onion in time, then stir-fry twice;

5: Add boiling water, don't do more, I feel that the fish can be put in to cover the fish;

6: After the water boils, put the fish bones and fish head first, wait for one minute, and then put the fish fillet;

Add celery when it's medium-rare at 7:5 and tofu when it's medium-rare;

8: Add some MSG and a small amount of salt when starting from the pot (if the perfume fish blend contains salt, adjust it according to your appetite).

2: The effect of celery: fragrant, eat some celery when eating fish, and match it with muddy vegetarian.

There are thousands of hot pot bases, but butter is not greasy to eat, just buy it.

Buy a tarpon of more than 1kg (choose the fish according to your preference), kill it well, and cut it into slices. It's not easy to kill fish, it's not easy to cut into slices, there's no need to be afraid, in the case of buying fish, the vegetable seller will let you get it all right. When you go home, clean it up again, put the hot pot base into cold water and boil, after the aroma goes out, first put in the chopped pepper fish head and cook for 5 minutes, you can put in the chopped pepper fish head and fish, and then cook for 3-5 minutes, put celery and green onions, you can enjoy the delicious and delicious from the pot.

Lazy hot pot rice noodles, why do you say that lazy people should be added in front of rice noodles. Because this one is really easy to cook. Soak the rice noodles in cold water for half an hour, soak them softly, then clean them with water, boil the hot pot base like a fish, and wait for the aroma to come out.

Put in the rice noodles, and after boiling, you can scoop up the rice noodles and serve them with some green vegetable leaves. Pour in the hot pot base stock and add the green onions, and you can enjoy the delicious rice noodles of the hot pot restaurant.

People in Sichuan know that the difference between Malatang and hot pot restaurants is quite big. Therefore, you can still cook the hot pot base at home, and I will cook the spicy hot pot by myself. Buy the dishes you are interested in, wash them clean, until the hot pot base burns out the aroma, you can put in the dishes, after the dishes are cooked, scoop them up, add the broth, add the sanglai, green onions, millet pepper and peanut kernels, this is all through their own taste.

Wash the fresh squid and peel off the black mucous membranes; Take a pot of boiling water, put the large squid skimming the water, ginger, garlic, pepper to solve neatly reserved. The key is here: take out a wok and boil dry and put oil, add ginger and garlic to heat the oil 5 times, pour in an appropriate amount of hot pot base and fry a few times, pour in squid, fry on high heat for one minute, and then pour in chili peppers and fry!

Cut off the roots of enoki mushrooms, clean and control the moisture, cut the ginger into slices, stir-fry the ginger slices in hot pan with cold oil, add the hot pot base and a little light soy sauce, add an appropriate amount of water, add the fat cow and king oyster mushrooms, until the fat cow fades, and it's OK! If it's not spicy enough, you can add a little millet pepper!

Hot pot fish, hot pot instant noodles, spicy hot, hot pot roast chicken, hot pot rice noodles.

It can be used to make spicy fragrant pot, it can also be used to make spicy tang, it can also be used to make sour and hot fish, and it can also be used to make spicy fish, these are all foods that can be used to make hot pot bases.

The hot pot base can not only be used to make hot pot, but he can also be used to make Mao Xuewang, boiled fish, spicy hot, and spicy fragrant pot.

As follows:

1. Shu Jiuxiang butter hot pot base.

Shu Jiuxiang is one of the most expensive Sichuan and Chongqing hot pot bases, and the inside looks very high-quality, including a package of 250g butter base, 4 bags of sesame oil, Sichuan pepper pepper and pepper packets, and accessories packages. The best butter is used for expensive materials, and the peppercorns are all high-grade Maoxian peppercorns, which is a hot pot base for eating the same hot pot at home as in the store.

2. Da Hong Pao Sichuan Impression Hot Pot Base Combination.

This base is very versatile, in addition to being used as a hot pot base, it can be used to cook vegetables or boiled noodles is also very delicious, 34 degrees north latitude of the best chili pepper and Gansu Longnan pepper, mellow butter super flavorful, you can use all kinds of spicy dishes at home, become a chef in seconds, no longer worry about not cooking, this can definitely stock up more, cook something at any time to satisfy your cravings.

3. Qiaotou Chongqing old hot pot base.

The characteristic is that it is very spicy, very numb and fragrant, many Chongqing people will choose Qiaotou, his hot pot base has a strong butter flavor, very Chongqing, 400g of hot pot base is enough for four or five people to eat, if two people eat 200g is enough. Therefore, it can be eaten for a long time, not only the hot pot base, but also various other seasonings in Qiaotou are also widely acclaimed.

4. Liupo clear oil hot pot base.

The ingredients include rural rapeseed oil, Pixian bean paste, Xinjiang high-quality chili pepper and Hanyuan peppercorns, the taste is relatively refreshing and not greasy, it is easy to get an authentic Sichuan hot pot with this, and the base material mixed with butter and clear oil is fried together, which not only contains the hot pot flavor of butter, but also contains the pure fragrance of clear oil. 150g per bag, slightly spicy, suitable for 2-4 people, 3 people is the best.

The hot pot base cannot be eaten, because during the long-term heating process of hot pot, many substances in food will accumulate, which may contain food magazines, sediment, oil and other substances, which are very harmful to the human body, so they cannot be eaten.

Hot pot base ingredients currently appear in hot pot restaurants such as bone thick soup base, fish soup base, chicken soup base, etc. The bone soup hot pot base is fragrant and fragrant, and the nutritional score is high; Fish soup base, fish, eye-brightening effect, fish soup has a tonic effect; The base of the chicken soup is clear, fragrant, and not easy to get hot. There are also some hot pot bases specifically for women, such as pigeon soup base, which nourishes the effect of yin and tomato.

Usually I prepare a large pot of stock before stir-frying the base, chicken soup, duck soup, broth, or I can put fresh fish directly into the hot pot as a base.

Once the preparation is complete, the base can be fried. First, heat the wok until it is hot, pour in the salad oil, put in the chili, pepper, star anise, fennel, vanilla, bay leaves, cloves, cumin, grass fruit, green onion, ginger, garlic, add a small amount of cooking wine when the chili begins to change color, then put an appropriate amount of Pixian bean paste, and stir-fry a few times over high heat. Pour the stir-fried base into the hot pot and add the stock, salt and chicken essence.

When the soup boils, the thick spicy aroma will swim into your stomach with the hot steam, seducing the cravings there.

3 catties of butter, 2 catties of salad oil, 1 catty of Pixian bean paste, 50 grams of liquor, 20 grams of mash, 1,5 catties of Ziba sea pepper, 1 tael of ginger, 1 tael of garlic, 2 Sichuan peppercorns, 15 grams of tempeh, 15 grams of Yibin broken rice sprouts, 1 tael of rock sugar, 2 taels of fine chili noodles, 1 tael of green onions, 3 inches.

Spice recipe. 5 grams of white buckle 5 grams of grass fruit 3-5 grams of sannai 3-5 grams of cloves 5 grams of sand kernels 5 grams of fragrant fruit 5 grams of cumin 5 grams cinnamon 5 grams of licorice 5 grams of branches 5 grams of grass row 5 grams of old buckles 5 grams of jatamansi 5 grams tangerine peel 5 grams of spicy 5 grams of citronella 5-8 grams star anise 5 grams bay leaf 5 grams of thyme 5 grams cumin 8 grams of vanilla 5 grams.

How to make it: Before stir-frying, cut the spices into 2 inches and soak them in warm water for about 20 minutes. Prepare 2 woks, one put in it (watercress, green onions, ginger, mash, 25 grams of white wine, garlic, crushed rice, tooth cabbage, tempeh, rock sugar) a total of 9 kinds and mix well· Add 3 catties of butter to the other pot and boil, then add salad oil and burn until 7-8 is hot, scoop the oil to the top of the evenly mixed watercress with a spoon, stir while pouring oil, so as not to caramelize the watercress until the oil is finished, and then put the watercress on the fire and boil it over medium heat for about 10 minutes. When the oil is boiling, change to low heat to boil, add about 25 grams of liquor after 15 minutes, and continue to fry until the moisture of each raw material is about dry, add the soaking spices and continue to fry until the raw materials are dry for 9 minutes, and then soak and rise to get peppercorns, and fry for 5-10 minutes.

Stir-fried ginger, green onion and minced garlic, bone broth, spicy sauce, sugar and vinegar tablespoons, as well as half a spoon of peppercorn powder, chili pepper according to your taste, if you want to eat more spicy! Then if you have the conditions, you can get some butter or something.

In fact, why do you bother to make your own hot pot base? It's better to buy a pack, like Tianwei's big red robe, it's only about 10 yuan, 150 grams and 300 grams are available, and there are also sheep and sheep that can be used to eat hot pot. Then, if you are asking about condiments other than hot pot bases, then prepare some sesame oil or cooking oil.

In addition, ginger and garlic are a must-have!

I make hot pot base with green onions, ginger, garlic, Sichuan pepper, chili, Da Hong Pao hot pot base, seasoning sauce, spicy sauce, garlic sauce, various vegetables, etc. Boil the soup first, boil more bone broth, when it is white, add vegetable oil to the base of the Da Hong Pao hot pot and fry it, and finally add the boiled bone broth to the hot pot, add the fried Da Hong Pao base, and wait for the boiling pot to be.

The hot pot needs vegetable oil, butter, Pixian bean paste, dried chili, ginger, garlic, green onions, rock sugar, mash juice, star anise, sanai, cinnamon, cumin, grass fruit, comfrey, bay leaves, vanilla, male cloves and other bases. Some places have different tastes, and the hot pot base is also different. <

The hot pot needs vegetable oil, butter, Pixian bean paste, dried chili, ginger, garlic, green onions, rock sugar, mash juice, star anise, sanai, cinnamon, cumin, grass fruit, comfrey, bay leaves, vanilla, male cloves and other bases. Some places have different tastes, and the hot pot base is also different.