Where can I get the soup in the hot pot restaurant?

1. Add the boiled bone broth

Although there is a soup base seasoning in the soup, it is absolutely not possible to drip directly with clean water! You can make two pots of bone broth in advance, one pot for the soup base, and the other pot for soup. The boiled bone broth is very nutritious, and adding it to the hot pot soup can not only flavor it, but also have more nutritional value.

2. You need to fry it in a pot3. Add the spices of Titian

Boil the prepared bone broth and put it into the already super good ingredients, then put a few jujubes, a small handful of wolfberries, a small handful of dried shrimp, peanuts, shiitake mushrooms (cut into slices should not be too thin or relatively small) and chili peppers must be dried chili peppers into the soup, and add an appropriate amount of MSG and chicken essence after boiling (if you want to achieve the taste of a hot pot restaurant, you need more MSG and chicken essence), in fact, it is very simple to make.

4. Choose the side dishes well

Vegetables to buy include enoki mushrooms, lettuce, coriander, spinach, oyster mushrooms, chrysanthemum, cabbage, sauerkraut (from Northeast China and Sichuan), fungus, lotus root slices, kelp, potato chips, sweet potato slices, various balls (available in supermarkets), frozen tofu, vermicelli or vermicelli (in small amounts). As for meat, you can do anything, it's mostly a matter of personal preference.

How to make the pot base more fragrant

Many of us usually put the hot pot base directly into the water to boil, which is obviously the easiest way, but it is not the best way to eat, we had better put some oil in the oil pan, and then put the hot pot base into it for stir-frying.

It should be noted that in the process of stir-frying, the temperature should not be too hot, and some garlic, chili, pepper and shallots can be added to it in an appropriate amount when stir-frying, so that the taste of the hot pot base will become richer, and the hot pot base will be more fragrant after stir-frying.

There are also sesame juices, spices, such as cauliflower, sauce, and so on.

Ingredients: 1 whole piece of hot pot base. Excipients:

Appropriate amount of enoki mushroom, appropriate amount of hairy tripe, appropriate amount of oyster mushroom, appropriate amount of yellow throat, appropriate amount of duck intestines, appropriate amount of anchovy, appropriate amount of vermicelli, appropriate amount of daylily, appropriate amount of bean skin, appropriate amount of tofu, appropriate amount of potato slices, appropriate amount of ham slices, appropriate amount of water spinach, appropriate amount of chili noodles.

Steps: 1. Prepare all the ingredients.

2. Make your own oil dish, heat the oil, and put it out to cool and set aside.

3. Find a small bowl and put the minced garlic in the bowl.

4. Add the chili flakes.

5. Add cooled cooking oil.

6. Divide the hot pot base into two, put it in the pot, and pour in boiling water.

7. Bring to a boil and put the ingredients in the pot.

8. Dried chili peppers can be added moderately according to personal pungency.

9. Eat. <>

1. Go to the supermarket first to buy a bag of Sichuan hot pot ingredients.

2. Use fish, chicken legs, pork cavity bones, or big bones to boil soup, you can put a little salt, 3. Cut the dried red pepper into two sections to remove the seeds, if you like the pepper seeds, you can stay, 4. Fry the hot pot base with oil until fragrant, put it in the boiled soup, after opening, put the pepper and pepper, (if you like the spicy, just put more, I often put the same as the boiled fish with a layer on top) Because there are a lot of ingredients in the hot pot base, so the spices do not need to be put

5. After opening, you can transfer it to the hot pot and prepare to eat, if it is a mandarin duck pot, you can use the boiled soup to make white soup.

6. Adjust the ingredients, use oil, or sesame sauce depends on your preference We eat spicy and enjoyable every time, but we often have diarrhea after eating, too spicy, but really delicious!

Preparation: green peppercorns, dried chilies, tempeh, mash (or rock sugar), Pixian bean paste, ginger, green onions, chicken essence, salt, raw butter, vegetable oil.

Spices: cinnamon, cloves, sand seeds, cardamom, bay leaves, cumin, grass fruit, kaempfera to taste.

Production method: 1. Boil the raw butter in the pan until the liquid oil comes out, then turn off the heat and sieve to remove the residue.

2. Dry chili peppers in a pot under cold water, bring to a boil and cook for another 10 minutes, turn off the heat.

3. Make chili flakes by machine or by hand.

4. Put all the spices in a pot and boil for 2 minutes, turn off the heat.

5. Beat the spices into minced pieces.

6. Put vegetable oil and butter in the pot, heat the green onion knots, ginger slices, turn golden brown and remove them.

7. Add Pixian bean paste and fry for 2 minutes, chop pepper and black bean sauce, stir-fry for 10 minutes on low heat, and then stir the stirred spices and peppercorns, and stir-fry on low heat for 10 minutes.

8. Add the mash again, fry over low heat for 20 minutes, add monosodium glutamate and salt, stir and turn off the heat.

9. Put a layer of plastic wrap in the baking tray of Yeli, cool the base to room temperature and put the base material into the baking tray.

10. After the ice rotten box is frozen and formed, the sedan chair can be preserved.

Depending on your taste, you can heat the pot first and then add some oil. Then put the hot pot base in and stir-fry, wait for the base to melt, then pour in water, you can also pour in pork rib soup or chicken broth, and then boil over high heat.

Expand your knowledgeHot pot base. to the pot.

It is generally recommended to use a 4:6 pot, that is, 4 points of clear soup and 6 points of oil.

Ingredients for the pot: 50 grams of ginger granules; 50 grams of garlic granules; salt 15 g; 50 grams of monosodium glutamate; 50 grams of chicken bouillon; pepper 5 g; 75 grams of rice wine; 15 grams of sugar; 10 grams of mash; 40 grams of dried chili peppers; 25 grams of Sichuan peppercorns; 5 pounds of old oil; 3 pounds of fresh soup.

Remember: adjust the flavor first, then put the masterbatch. Sichuan pepper and dried chili pepper put the old oil and masterbatch in again.

It depends on the material, generally and squarely, add water directly (stock is better), and boil;

If you have other requirements, such as wanting a stronger taste, you can stir-fry less, add your favorite seasonings (chili, green onions, ginger, etc.), add water (stock is better), and boil.

If it is the current kind of cube-shaped hot pot base, such as rice nest and the like, just add water and boil it, but it is not delicious to add ingredients and stir-fry.

Hahaha, my mom just taught me, oh also, it came in handy.

To fry the base material you bought back (for deliciousness), that is, put oil in the pot and put ginger and base, fry for a while, add water and a green onion to boil... Actually, it's very simple.,Of course, it's best to add stewed stock for deliciousness.,For example, the soup that has been boiled is good.,You can also gnaw bones.。。。

After the pot is heated, pour in the hot pot base and stir-fry, if you feel that the oil is not enough, you can pour some oil into the pot and then fry, be careful not to fry it burnt, and then you can pour in water or stock, and boil to add the ingredients.

Generally, there are instructions on the package, just add some green onion and ginger and boil.

Just add water and boil it.