How to make spicy hot pot soup base, how to make homemade spicy pot soup base?

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.

Hello! How to make the spicy hot pot soup base:

Ingredients: 3 teaspoons (15 grams) of Pixian hot sauce, 30 grams of Sichuan pepper, about 40 dried chili peppers, 1 star anise, 2 slices of cinnamon, 2 bay leaves, 1 grass fruit, 3 Kaempfera, 8 cloves of garlic, 3 green onions, 3 slices of ginger, 2 tablespoons (30ml) of light soy sauce, 2 tablespoons (30ml) of sesame oil, 1500ml of water, 1 2 teaspoons of salt (3 grams).

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

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.

Wait until all the spices are flavoured into the soup.

Bone broth mushroom soup base.

Ingredients: two large stick bones, one piece of ginger, two codonopsis, a little sand cucumber, a small handful of wolfberry, 3-4 longan, tea tree mushroom, king oyster mushroom, straw mushroom, chicken leg mushroom and other mushrooms, appropriate amount of salt.

Method:1Wash the stick bones, wash and slice the ginger, wash the codonopsis, sand ginseng, wolfberry, and longan respectively, and put all the above ingredients into the casserole ** to boil (if you are in a hurry, you can use a pressure cooker);

2.After the heat is boiling, use a spoon to skim off the foam in the pot, turn to medium-low heat, and slowly simmer for 1 and a half hours; While the soup is boiling, wash all kinds of mushrooms, cut them into sections and set aside;

3.After the soup turns white, add the chopped tea tree mushrooms, king oyster mushrooms, straw mushrooms, chicken leg mushrooms, etc., add salt, continue to cook for 15 minutes, turn off the heat and turn into the electric hot pot.

Method. Boil a pot of boiling water, add 1 tablespoon of rice wine and a little salt, blanch the pork bones for 3 minutes, then remove and wash; Slice the ginger, wash the shallots, rinse the dried chilies, peppercorns and star anise slightly, and cut the tofu into pieces for later use.

Prepare a pot, fill it with 7 minutes of water, add pork bones and 1 tablespoon of rice wine, and add 6 cups of water to the inner pot of electric pot.

After the switch jumps, filter it into a stock with a fishing net for later use.

Heat a pan with 2 tablespoons of sesame oil and 1 tablespoon of salad oil, and stir-fry the garlic and ginger slices until fragrant.

Add 1 tablespoon of spicy bean paste and 2 tablespoons of Korean chili powder and stir-fry until fragrant.

Add 3 tablespoons of rice wine, rock sugar, star anise, dried chili peppers and peppercorns.

Add the shallots, add the stock and 3 tablespoons of chili oil and bring to a boil over high heat, then reduce to medium-low heat and simmer for 30 minutes.

Cut the tofu into cubes and continue to simmer over low heat for 30 minutes.

Move it to the hot pot cooking pot, add a little salt to taste if it is not salty enough, and then put it in the pot when the hot pot ingredients and meat slices are to be eaten, and the spicy and delicious spicy hot pot soup base is completed!

Hello, the simple way is to buy the made hot pot base directly, put it in clean water, and boil it until it melts to get a spicy hot pot soup base.

How to make homemade spicy hot:

1. Spare ingredients: 1 pinch of cumin, a little peppercorns, a few rock sugars, 1 small bunch of fresh rattan pepper, an appropriate amount of chili oil, 1 grass fruit, an appropriate amount of cumin, an appropriate amount of sesame seeds, 2 bay leaves, 3 star anise, 1 small piece of cinnamon, a little bean paste, an appropriate amount of dried red pepper, 180 grams of butter, an appropriate amount of broth, 180 ml of rapeseed oil;

Second, the production process:

The first step is to make the soup base, put the wok on the fire, mix the rapeseed oil and butter into the pot, cook until it is 6 hot, put in the chopped ginger slices and peppercorns, fry the fragrance, put the bean paste into the pot and stir-fry for a while;

The second step is to put the prepared broth into it, add rock sugar, salt, dried red pepper and all the spices, after it is boiled, use a spoon to skim off the foam, the bottom of the spicy hot pot is ready, and then prepare the ingredients according to personal preferences; 

The third step, prepare an appropriate amount of cabbage, pick and wash it, control the moisture, peel the potatoes and clean them and cut them into slices, cook the quail eggs in the pot in advance, and then peel them. 

The fourth step is to put the soup base on the fire, keep it boiling slightly, boil all kinds of ingredients for a while according to the difficult ones, then put in the easy-to-cook ingredients, blanch all of them, and then put all the scalded ingredients into a bowl; 

The fifth step is to pour some soup, then add chili oil and sesame oil to taste according to personal taste, sprinkle with fried sesame seeds and cumin, and those who like sesame sauce can also be paired, and you can start to enjoy.

Hello everyone, I'm Yiyi. Today I will share with you a home-cooked version of Malatang, which tastes no worse than the one you bought. Malatang is the most distinctive and representative of the Sichuan-Chongqing region"Sichuan flavor"It is a kind of folk specialty snack, which is the crystallization of the wisdom of many people.

In fact, the essence of Malatang lies in boiling the soup stock, and when the soup stock is cooked, it is delicious no matter what meat and vegetables are cooked, and it is economical and delicious. It's also very simple, so let's take a look at our production process.

1. Handle the cleaned ingredients first. Tear the shiitake mushrooms by hand, because the torn shiitake mushrooms will taste more delicious, and then cut the tofu into pieces, roll up the tofu skin and cut into strips, cut the crab sticks into sections, slice the ham, slice the potatoes, roll up the kelp and cut into strips, wash after blanching, and cut the blood clots into pieces.

2. After the ingredients are prepared, start preparing the spices. Cut the onion into small pieces, flatten and roll up the shallots, and then prepare star anise, bay leaves, peppercorns, cinnamon, coriander root, chopped garlic, and chopped coriander for later use.

Pour peanuts into a hot pan without oil, fry and mash. Continue to pour in white sesame seeds and stir-fry for later use, which will make the peanuts and sesame seeds more fragrant.

3. After the ingredients and spices are prepared, pour cooking oil into the pot, pour in the onion, green onion and coriander root in turn after the oil is hot, and then pour in the prepared other spices and stir-fry until slightly yellowed, add 2 spoons of bean paste and stir-fry, then add some hot pot base, stir-fry evenly, pour boiling water, cover the pot and boil.

4. After boiling for 5 minutes, remove the seasoning residue, you can cook the ingredients in the pot, put in the ingredients in turn according to the different ripening time, first relax the powder, shiitake mushrooms, and meatballs and cook for 2 minutes. Then add the tofu skin, potato slices, and kelp shreds and continue to boil. Add tofu slices, ham slices, quail eggs, potato flour, blood clots, add an appropriate amount of salt and chicken essence to enhance the flavor, cook for another 2 minutes, and finally put in enoki mushrooms, continue to boil, add lettuce and blanch it.

Our spicy tang is cooked, and then put some cooked sesame seeds, chopped peanuts, crushed garlic, coriander, and sesame paste on top according to personal preference.

A bowl of delicious food with good color and flavor is made, these irrelevant ingredients, constitute a harmonious whole, regardless of meat and vegetables, irrelevant or irrelevant, so they are roughly mixed together, contaminated with each other's taste, slowly fused, penetrated, and finally become numb, spicy, fresh, delicious and economical delicious. You can also make more at home, a bite is fresh, a bite is tender, you can eat it recklessly, it's so enjoyable!

See you next time!

Malatang can do this, homemade base method, the fragrance is unstoppable.

The temperature has dropped in the past few days, and in such weather, it is excellent for a family to sit around and eat hot pot, and the homemade spicy pot base is full of flavor, clean, delicious and affordable. The following is a spicy hot pot soup base for everyone, welcome to read for reference!

Picture of the finished product of the spicy hot pot soup base.

Ingredients for making the base of the spicy hot pot soup.

Steps to make a spicy hot pot soup base.

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

2.Add spices, chili pepper and peppercorns.

3.Pour in chicken broth or bone broth.

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

5.In this way, you can make a variety of ingredients.

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

Tips for making a spicy hot pot soup base.

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.

1 piece of chicken, appropriate amount of spicy bean paste, 5 chili peppers, 5 chili peppers, 3 Sichuan peppercorns, 4 star anise, 2 shallots, 2 garlic, 1 tbsp soy sauce, 1 tsp salt, 1 tsp sugar.

Step 1) Make chicken stock with chicken nuggets;

2) Stir-fry peppercorns, star anise and chili peppers in oil;

3) Add garlic and shallots and stir-fry;

4) Add bean paste and stir-fry;

5) Add soy sauce, salt and sugar to taste;

6) After boiling for half an hour, it is done.

1 kg of pork ribs (500 grams), 1 green onion, 5 slices of ginger, 5 red dates, with these materials, only need to boil all the ingredients on high heat, and then simmer for an hour on low heat, it can be completed.

2 tomatoes (if you want to make the flavor stronger, you can add a little more) 5 slices of ginger, 10g of sugar, 6 cloves of garlic, 4 spoons of tomato paste, 600ml of water, 5g of salt, 2 white green onions.

Step 1) Chop the tomatoes, ginger, garlic and green onions;

2) Heat the pan and pour oil, add garlic, ginger and green onion and stir-fry until fragrant;

3) Pour in the tomatoes, stir-fry the soup, add tomato paste, sugar and salt and stir-fry until the soup is thick;

4) Add boiling water and bring to a boil, then you can eat the ingredients.

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.

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