How to adjust the hot pot spicy, how to make the hot pot seasoning delicious

Spicy Sichuan-style red soup hot pot.

Secret of the bottom of the pot]: Raw materials: The main raw materials are dried chili peppers (50 grams), Pixian bean paste (300 grams), butter (300 grams) and vegetable oil (500 grams).

Other spices that should be added if you want to make it authentic are star anise, fennel, vanilla, bay leaves, cloves, grass fruit, samanai, cinnamon, comfrey, and mash juice, and of course, regular seasonings such as garlic, green onions, ginger, and rock sugar are essential.

Method: Stir-fry the bottom of the pan first. Boil the dried chili peppers in boiling water for 2 minutes, then remove them and grind them into puree for later use.

Pour vegetable oil into the hot pan and heat it, then put in the butter, after the butter melts, put in the ginger, green onions and shallots, stir-fry until fragrant, then then the Pixian bean paste and chili, turn to a simmer and fry slowly, wait until the pot overflows the fragrance of the watercress, the pepper turns slightly white, then put all the other seasonings (except the mash juice and rock sugar) into the pot, continue to burn over low heat until the color of the spices in the pot becomes darker, and finally put in the mash juice and rock sugar, boil slowly over low heat, and turn off the heat after the mash juice is dried. After the ingredients in the pot are cooled, they become the bottom of the red soup hot pot. Due to the complexity of production, you can make several portions of pot base at a time and put them in the refrigerator for later consumption.

Then prepare the soup. Start by boiling the stock, which can be pork bone broth, beef bone broth or chicken broth, or even better if you can put pork bones, beef bones and chicken together. When boiling the soup, add ginger, green onions, and cooking wine. Wait until the soup is milky white.

When eating hot pot, put the base into the pot, then pour in the broth, and then sprinkle with dried chili peppers and Sichuan peppercorns stir-fried in vegetable oil, and the whole hot pot base is finished and you can start shabu-shabu.

Best Shabu]:

There are so many things that are suitable for shabu in Sichuan hot pot that you can almost do anything you can think of. However, there are hairy tripe and duck intestines and so on, others such as fish fillets, meat slices, kidney slices, mutton, chicken slices, bacon, enoki mushrooms, fat sausages, chicken feet, duck goose paws, meatballs, hoof tendons and various vegetables, soy products, etc. can be put into shabu.

Chongqing new hot pot spices (1).

The base of the old hot pot is butter, vegetable oil, chili, pepper, ginger, garlic, watercress and other main materials, and no spices are put in it, and the chef grasps the heat to determine whether the base is fried and fragrant. (**The preparation method of Chongqing hot pot disclosed above is already very detailed, and I will not be verbose.) After the base is fried, start to mix the pot, first put the chili, pepper, chicken essence, monosodium glutamate, ginger seeds, garlic cloves, mash, cooking wine, rock sugar, refined salt, etc. into the pot, and then press the oil and water (white soup) 6:

Scoop it into the pot in 4 proportions, and it is ready to serve for the guests.

Add chili oil to the sesame sauce and add some coriander and mix it up.

Hot pot seasoning: To eat hot pot in winter, in addition to the main ingredient to choose fresh and fresh meat and vegetarian dishes, it is also very important to serve with seasonings.

Homemade "hot pot seasoning" not only suits your taste, but you can also find fun in the "seasoning"!

1) Authentic Sichuan material:

Sesame paste (or peanut butter) is first mixed into a thick paste with cold boiled water, and then fried red oil Sichuan hot sauce, light soy sauce, sugar, vinegar, monosodium glutamate, minced green onion and ginger, sesame oil, and then mixed into a thin paste.

This seasoning is rich in Sichuan spicy flavor and is suitable for a variety of main ingredients such as vermicelli, tofu, vegetarian dishes, etc.

2) Oyster sauce:

Put vegetable oil in the pot, add garlic paste and stir-fry until fragrant, then add oyster sauce to continue to fry thoroughly, then add a little cooking wine, sugar, monosodium glutamate and pepper and mix well.

This kind of seasoning is suitable for people who do not eat spicy food, and it should be dipped in mutton, beef, live shrimp, clams, river mussels and other live and fresh main ingredients.

3) Red oil garlic puree:

Stir-fry the red oil in Sichuan hot sauce, add a little sugar, light soy sauce, vinegar, monosodium glutamate, and raw garlic paste and mix together.

This kind of seasoning is spicy and fragrant, suitable for the taste of a variety of people, and should be accompanied by fish, loin, gizzard, chicken slices, vermicelli, cabbage, spinach, tofu and other main ingredients.

4) Strange flavors:

Red oil hot sauce, minced green onion and ginger, sugar, vinegar, soy sauce, Sichuan pepper powder, monosodium glutamate, etc.

Method: Cut the red pepper finely, add vegetable oil to the pot and burn it until it is 90% hot, add the finely minced pepper and fry it thoroughly and pour it into the bowl, then add other ingredients and mix it into a paste.

This kind of seasoning is mainly spicy, with a variety of flavors, suitable for a variety of meat and vegetarian dishes and other main ingredients.

5) Milk curd juice:

First crush the red milk curd, add a little cold boiled water and mix it into a thin paste, then drain the slag with a clean gauze, put it in a pot and boil, add a little sugar, monosodium glutamate, white wine, and salt and mix well.

This kind of seasoning is best adapted to main ingredients such as fish and shrimp.

6) Sesame sauce:

Mix sesame paste (or peanut butter) with cold boiled water to form a thick paste, add a little sugar, salt, light soy sauce, pepper, monosodium glutamate, green onion and white head, chopped coriander, and sesame oil.

This seasoning is suitable for clams, fish fillets, kidney slices and all kinds of river fresh.

7) Ginger ale:

Peel and cut the ginger into minced pieces, add vinegar, sugar, light soy sauce, salt, monosodium glutamate, and then add cold boiled water and mix well.

This seasoning is suitable for fish, shrimp, razor clams, conch, scales, etc.

8) Sesame soy sauce:

Add a small amount of cold boiled water and mix with sugar, monosodium glutamate and sesame oil.

This ingredient is suitable for all kinds of hot pot.

Hot pot seasoning is a dipping sauce used when eating, and it has four flavors: numb, spicy, sour, and sweet.

Hot pot seasoning accessories include: salt, monosodium glutamate, chicken powder, bean paste, liquor, tempeh, mash, spices.

The main ingredients of hot pot seasoning are: sesame sauce, garlic paste, tofu milk, sesame oil, red oil, leek flowers, light soy sauce, seafood soy sauce, millet pepper, spicy sauce, Sichuan pepper, sesame seeds, etc.

Important seasonings are: chili paste, red chili pepper, salt, chili oil, dried chili pepper, rapeseed oil, butter.

You can add it in the right amount according to your personal taste.

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

The types of hot pot seasonings are: clear soup dipping sauce, dry dry dish dipping sauce, seafood dipping sauce, sesame sauce dipping sauce, garlic oil saucer, etc.

1. Dipping sauce for clear broth.

A handful of coriander, a spoonful of minced garlic, an appropriate amount of chopped green onion and millet spicy, then add 2 tablespoons of light soy sauce and 3 tablespoons of vinegar. This dipping sauce is especially suitable for all kinds of clear soup hot pot, sour and spicy and refreshing, rotten and bright sauce is fragrant, and full of garlic. This kind of food is more suitable for people in the north.

2. Dip the dry saucer.

One tablespoon of chopped peanuts, one teaspoon of chili powder, one teaspoon of white sesame seeds, and one teaspoon of salt and pepper. This hot pot dipping sauce is suitable for those who don't like soup, and it is dry and slightly spicy. With fat beef, the taste is a must.

3. Seafood dipping sauce.

A handful of chopped green onions, an appropriate amount of millet spicy, a spoonful of white sesame seeds, a spoonful of garlic paste, a spoonful of oyster sauce, and a spoonful of sesame oil. This hot pot dipping sauce is most suitable for seafood hot pot, it is fragrant and delicious, and friends who like to eat seafood hot pot must try it!

4. Sesame sauce dipping sauce.

Three spoonfuls of sesame paste, one spoonful of chopped peanuts, one spoonful of white sesame seeds, and one spoonful of light soy sauce. This is a classic dipping sauce that is essential for shabu-shabu, with a rich sesame sauce fragrance, and it is also a good taste for many friends, so delicious that they don't want to waste a drop. This way of eating is very suitable for people in Sichuan and Chongqing.

5. Garlic oil dish.

Peel the garlic and mash it and chop it with a knife. Two tablespoons of garlic, a handful of coriander, a handful of chopped green onions, and a spoonful of sesame oil. Different from the spicy taste of chili peppers, this oil dish is full of garlic and spicy, spicy and satisfying, especially suitable for spicy hot pot, fragrant and appetizing.

The method of preparing the hot pot seasoning is as follows:Preparation: appropriate amount of peanut butter, a little leek flowers, a little coriander, a little oyster sauce, a little sesame oil, a little bean curd, a little chili oil, a flavor dish, etc.

2. Stir the bean curd and peanut butter well and add the oyster sauce.

3. Stir the oyster sauce and peanut butter and add the chopped coriander. You can add it to your own taste, and it tastes good when you add minced chives.

4. Finally, add leek flowers and sesame oil, leek flowers can be made by yourself, directly use a juicer to squeeze and crush leek flowers, add salt, do it once, you can use it several times, put it in a bottle and seal it, and use it as soon as possible.

5. Take an appropriate amount every time you eat.

Summary. The first matching method: a little sesame oil, a spoonful of garlic, a spoonful of oyster sauce, a spoonful of chopped coriander, a spoonful of chopped chives, a spoonful of sugar, mix these seasonings evenly and stir, this dipping sauce is suitable for the old hot pot in Chongqing, Sichuan.

The first matching method: a little sesame oil, a spoonful of garlic, a spoonful of oyster sauce, a spoonful of chopped coriander, a spoonful of chopped chives, a spoonful of sugar, mix these seasonings evenly and stir, this dipping sauce is suitable for the old hot pot in Chongqing, Sichuan.

The second way to match sesame paste, a spoonful of chili oil, a spoonful of bean curd, a spoonful of semi-cooked coriander, and a spoonful of chopsticks to stir well, this is suitable for seafood pots.

The third is paired with a spoonful of light soy sauce, a spoonful of millet pepper, a spoonful of chopped chives, a spoonful of minced chives, and a spoonful of chopsticks, stirring well, which is suitable for a clear soup pot.

The fourth way to match sesame paste, a spoonful of chili sauce, a spoonful of balsamic vinegar, a spoonful of light soy sauce, a spoonful of sesame oil, a spoonful of coriander flowers, and a spoonful of chopsticks to stir evenly, this is suitable for northern hot pot shabu mutton.

The fifth way to mix is a spoonful of chili noodles, a spoonful of chopped peanuts, a spoonful of cooked sesame seeds, a little salt, a little monosodium glutamate, stir well with chopsticks, this is suitable for dipping tender beef to eat.

Here's how to eat the hot pot seasoning:

The first dipping sauce matching method: a little sesame oil, a spoonful of garlic, oyster sauce, a spoonful of chopped coriander, a spoonful of chopped chives, 3 grams of sugar, stir these seasonings with chopsticks. This dipping sauce is most suitable for the old hot pot in Sichuan and Chongqing.

The second dipping sauce matching method: a spoonful of sesame paste, a spoonful of chili oil, half a spoon of bean curd, and a spoonful of coriander, stir well with chopsticks. This dipping sauce is more suitable for seafood pots.

The third dipping sauce matching method: a spoonful of light soy sauce, a spoonful of balsamic vinegar, a spoonful of millet pepper, a spoonful of chopped chives, a spoonful of chopped coriander, stir well with chopsticks. This dipping sauce is best suited for clear soup pots.

The fourth dipping sauce matching method: a spoonful of sesame paste, a spoonful of chili sauce, a spoonful of balsamic vinegar, a spoonful of light soy sauce, a little sesame oil, a spoonful of chopped chives, stir well with chopsticks. This dipping sauce is suitable for northern hot pot and mutton shabu.

The fifth dipping sauce matching method: a spoonful of chili noodles, a spoonful of crushed peanuts, a spoonful of cooked sesame seeds, a little salt, a little monosodium glutamate, stir well together. This dipping sauce can be said to be a favorite among foodies. It is perfect for dipping in tender beef and is very delicious.