Rotating the recipe for the small hot pot base? How to make the rotary small hot pot base

Oil-consuming, light soy sauce, sesame oil, minced garlic, perfect match.

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Ingredients: chili, green onion, ginger, garlic, white wine, tempeh, rock sugar.

Method: 1. Soak all spices in water in advance for later use, remove the seeds of dried chili peppers, and cut them into small pieces.

2. Soak the seeded chili pepper segment in water to soften, and the water that has soaked the chili pepper is also reserved for use in the pot, so as to scoop out the fragrance of the soaked chili pepper for later use.

3. Put all the oil in a pot and heat it, add green onions, ginger and garlic and boil over low heat, boil until the surface is slightly yellow and charred.

4. Add the watercress to the oil and boil slowly for 15 minutes, put the prepared glutinous sea pepper in and continue to boil for 15 minutes, and then add the soaked spices and boil for about 10 minutes.

5. Add white wine, mash, tempeh and rock sugar and boil for 5 minutes.

6. Turn off the heat, add the green onions, ginger and garlic that were fished out before, simmer for 20 minutes, and let it cool to store in the crisper box.

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

Raw materials: 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: 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.

Put the wok on medium heat, pour in the vegetable oil after the pan is heated, put in the butter to boil, put in the ginger, garlic cloves, green onion knots and stir-fry until fragrant, then add the Pixian bean paste and glutinous pepper, turn to low heat and slowly fry about 1 1?5 hours, until the watercress is fried dry, the aroma is overflowing and the pepper is slightly whitish, pick out the green onion knot in the pot and do not use.

Then add star anise, sannai, cinnamon, cumin, grass fruit, comfrey, bay leaves, vanilla, cloves, etc., continue to fry over low heat for about 15 20 minutes, until the color of the spices in the pot becomes darker, add rock sugar, mash juice, slowly boil over low heat until the water in the mash juice completely evaporates, then the pot is taken away from the fire, covered and baked until the raw materials in the pot are cooled, that is, the bottom of the hot pot.

Preparation of hot pot soup stock.

Ingredients: 1500 grams of pork cob bones, 1500 grams of beef cob bones, 500 grams of chicken claw bones, 50 grams of ginger, 150 grams of green onions, 100 grams of cooking wine, 150 grams of chicken essence, 75 grams of monosodium glutamate, 750 grams of dried chili peppers, 75 grams of Sichuan pepper, appropriate amount of vegetable oil;

Preparation method: pig stick bones, cow stick bones after washing and breaking; Wash the chicken claw bones; Ginger slap broken; green onion knotting;

First, blanch the pork stick bones, beef stick bones, and chicken claw bones in a pot of boiling water, take them out and put them in a pot of clear water, add ginger, green onions, cooking wine, boil over high heat, and then boil over low heat until the soup is milky white, and remove the slag without using it, that is, to get fresh soup.

Divide the hot pot base into 5 equal parts, put them into 5 hot pots, and then mix them into the pot with fresh soup? Each hot pot is about 2500 grams of soup? , then add chicken essence and monosodium glutamate, put dried chili peppers and peppercorns into the wok, add vegetable oil and stir-fry until fragrant, and then sprinkle them into 5 hot pots respectively?

Sprinkle 150 grams of dried chili peppers and 25 grams of Sichuan peppercorns on each hot pot? At this time, the hot pot can be served on the table, and after boiling for a few minutes, you can start to blanch all kinds of ingredients.

1.Part of raw ingredients, Sichuan pepper, dried chili, fresh chili, chili flakes, chili paste.

2.Another part of the raw materials: there are no bay leaves, I used Huo Xiangye, grass fruit, cinnamon, spices, cumin seeds, pepper seeds, rock sugar, dried shiitake mushrooms, dried shiitake mushrooms can be dispensed without, I like the deliciousness of shiitake mushrooms.

3.Fresh chili peppers, green onions, ginger and garlic are finely chopped, and the green onions are not patted.

4.Take half of the dried chili peppers and cut them into small pieces.

5.Put the dried spices in warm water and soak for 10 minutes.

6.Remove from the pot, melt the butter, add the peanut oil, put the green onion, ginger and garlic in it, and slowly boil out the fragrance. This canola oil is the best, and peanut oil is used without canola oil.

7.Until the green onion ginger garlic becomes a little dry, take it out.

8.Add the soaked dried chilies.

9.Add other soaked dried spices and simmer for 15 minutes.

10.Add the chili paste.

11.Add fresh chili segments.

12.For more numbness, add some peppercorns.

13.Add rock sugar, huo fragrant leaves, cooking wine, and simmer for 15 minutes.

14.After boiling, put in the green onion, ginger and garlic that began to be fished out, this is just the base, and when the hot pot is boiled, add bone broth or water.

15.After cooking, put the main in a small pot, refrigerate, can be placed for several days, and take it as you go.

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Required Materials; Ingredients: 120 grams of butter, 150 grams of rapeseed oil, 70 grams of dried chili peppers.

Seasoning: a few rock sugars, 3 green onions, 4 slices of ginger, 4 cloves of garlic, 3 star anise, 2 handfuls of Sichuan pepper, 1 section of cinnamon, 60 grams of Pixian bean paste, 1 tablespoon of white wine, 1 tablespoon of mash, 10 black beans, 4 sand kernels, 3 cloves, 2 slices of sand ginger, 1 piece of galangal, 1 bay leaf, 2 white cardamom, 1 grass fruit.

the preparation of hot pot base;

1.All spices are soaked in water in advance for later use, grass fruit and cardamom are cut with scissors to facilitate the flavor, if there are green peppercorns, it is best to put a little more fresh, and the water soaked in spices can be kept and put in when the **pot.

2.Dried chili peppers are seeded and cut into small pieces, I can only buy one dried chili pepper, it would be better if there were multiple varieties mixed.

3.The seeded chili pepper segment is soaked in water to soften, and the water that has been soaked in the chili pepper is also kept for the **pot.

4.Scoop out the soft peppers and set them aside, I didn't mash them very much, this is the prepared glutinous sea pepper.

5.Heat all the oil in a pot and bring to a boil over low heat with green onions, ginger and garlic.

6.Boil until the surface is slightly yellow and charred, then remove it.

7.Then add Pixian waterpaste to the oil and boil slowly for about 15 minutes.

8.Put the prepared glutinous sea pepper in and continue to boil for 15 minutes.

9.Add the soaked spices and simmer for about 10 minutes.

10.Add the white wine, mash, tempeh and rock sugar and simmer for 5 minutes.

11.Turn off the heat, add the green onions, ginger and garlic that were fished out before, simmer for 20 minutes, let it cool and then put it in the crisper for preservation, and take a part of it when you use it.

If you want to open a store, you also need to pay attention to the purchase of rotary hot pot equipment, which is very important.

At present, the rotary hot pot equipment manufacturers on the market are mixed, and there are dozens of large and small, so that consumers don't know how to start when they choose the equipment. In fact, at present, there are two kinds of rotary hot pot equipment, one is the real rotary hot pot equipment, and the other is the rotary sushi equipment, because the rotary sushi equipment and the rotary hot pot equipment are similar, so many businesses use it to pretend to be rotary hot pot equipment. So you have to investigate more and see a few more.

The practice of small ingredients:

Sesame paste, peanut butter, shrimp paste prepared in a ratio of 4:1:1; Add fermented bean curd and leek flowers, light soy sauce, a pinch of sugar and oyster sauce.

Mix the water so that it can be easily stirred. (The leek flowers and shrimp paste are very salty, so you don't need to add salt at all.) The steps of the secret hot pot sesame sauce ingredients:

Coriander stems, bay leaves, green onions, ginger, garlic cloves, ingredients, (dried chili peppers are selected according to their preferences) Sichuan pepper together with salad oil and a little sesame oil to stir-fry, and then slowly stir out the fragrance over low heat, the secret hot pot sesame sauce recipe fried five-spice oil drains out the spices, pour in the sesame sauce and stir evenly again The secret hot pot sesame sauce ingredients The practice of eating friends who like to eat can be sprinkled with cooked sesame seeds, cooked peanuts and coriander before eating when cooking five-spice oil.

Hot pot seasoning, what brand of commercial is delicious and affordable, used to make a rotating small hot pot.

In China, there are many brands of hot pot seasonings, and the flavors are also distinctive. According to the feedback and survey data of the disturbance market, the following hot pot seasoning brands are currently popular in the commercial hot pot industry:1

Master Kong, Laotan sauerkraut, this Li yard hot pot base 2Huiyuan vegetable hot pot base 3Dezhuang spicy hot pot base 4

Lee Kum Kee's Secret Seafood Hot Pot Seasoning 5McCormick's Sichuan Spicy Hot Pot Sauce These brands of hot pot seasoning have their own unique features in terms of taste, and they are also relatively affordable. However, it is recommended that you should also choose according to your actual situation when purchasing, after all, different regions and groups of people have different preferences for taste.

As for the rotating small hot pot, it is recommended to choose a small package or a single package of seasonings suitable for the use of the rotary small hot pot, which is convenient for the matching and operation of ingredients.

Hello, I've seen your question and I'm sorting out the answer, so please wait a while It's also a small hot pot type restaurant.