What are the best hot pot bases?

There are not only Chongqing hot pot, but there are other hot pots, but I want to talk about Chongqing hot pot.

Chongqing hot pot, also known as hairy belly hot pot or spicy hot pot. Chongqing hot pot base, according to the taste of different people, the choice of hot pot base is also different. Secondly, it affects the taste of hot pot, not only the problem of hot pot base, but also the problem of soup base when you eat hot pot and whether you master the spiciness and saltiness when you adjust the hot pot base.

If you are a person who often eats spicy food or a person who often eats hot pot, you can buy some butter hot pot base (which is bought in supermarkets or hot pot restaurants) - the kind of square hot pot base. This kind of hot pot base is generally not too spicy or not as spicy as we usually eat in a hot pot restaurant - the suggestion is to take it home, put some rapeseed oil, butter and hot pot base to melt, and add some glutinous chili peppers - boil the spicy dried chili peppers and break them - Erjingtiao, Shizhu Hong, and Devil Chili can be (as long as they are spicy enough), and add them to the base. Add the stock and season again.

It seems that "a certain village" has not launched a hot pot base with many spicy degrees at present, and it seems that the spiciest is 10 degrees (I don't know which base to adjust or not, I haven't eaten it).

People who don't eat hot pot often or don't eat spicy food, if you want to buy hot pot base, you can also buy it as above to adjust it. - If you have to have a certain brand, it is recommended to "a certain ninety-nine" - it is said that their hot pot base is the best in provinces other than Chongqing.

Another way is to fry the hot pot base yourself - just find a recipe on the Internet and adjust it, except for the trouble. Spices, chili peppers, and everything else can be bought online. - Our method of stir-frying is:

Put 500g of butter and rapeseed oil, then put shallots and ginger (appropriate), boil dry yellow, and scoop up. Then put 100g of watercress, stir-fry until fragrant, then put glutinous chili pepper (dried chili pepper is 300g), fry for 2 hours, put pepper (300g), fry for 10 minutes, put the liquor properly and simmer for 24 hours before use.

No matter how much you use, you should use two-thirds of the oil and one-third of the soup base. That's it. Just follow the above method and adjust it.

The last suggestion, if you buy hot pot base, you should buy a more famous brand! Private hot pot base can also be bought, but you're not familiar with it! If you buy it at the supermarket, then buy it casually, buy it back, and adjust it yourself.

The soup base is still more important - our family eats chicken soup and then eats hot pot - so it kills two birds with one stone!

Sichuan and Chongqing products give priority to the second choice, and then look at the brand of hot pot that likes butter and clear oil.

I think Red 99 Haidilao, Little Swan, Little Sheep, Qiuxia, Da Hong Pao, Qin Ma, Dezhuang, etc. are all the same.

Actually, I already have the answer! I'm not going to tell you which one.

The most fragrant and delicious hot pot base are:

1. Qiaotou beef hot pot.

Qiaotou hot pot base, no preservatives added, hand-boiled, selected mellow butter, the taste is particularly strong, and the same as the famous can be regarded as eating the more authentic inside, you can put more if you like to eat spicy, hearty, super cool, you can put less if you can't eat spicy, eat many times in a bag.

Usually used to cook noodles, boil skewers, fried spicy crayfish are good, highly recommended hot pot base, let your taste buds, bloom a different spicy feeling, a rush of old hot pot fragrance.

2. Dezhuang hot pot.

Dezhuang hot pot base is one of the representatives of the spicy flavor of butter pepper, which provides consumers with a clear reference for spiciness, with 45° medium spicy and 52° high spicy, especially Dezhuang's 52° hot pot base.

The product is a spicy hot pot base that highlights the aroma of paste-fragrant peppercorns, accompanied by a strong oil aroma and chili pepper aroma, and ends with the aroma of paste-fragrant spices, which can perfectly combine the flavor extracted from the spices and attach it to the dishes to add color and flavor to the food.

3. Red 99 butter, chili, pepper, watercress, salt, these ordinary seasoning elements, after careful proportioning, constitute the red 99 delicious hot pot base, in my impression, this is the earliest hot pot base, may be its market share is relatively early, in the third and fifth tier cities, has formed a certain reputation.

It has been circulating in the market for many years, not only is it the most suitable, but also the hot pot base is of high quality, the taste is more authentic, and the spicy taste is enough, but it belongs to the type of oily soup with a light base, and it will not become stronger after a long time of cooking.

4. Autumn glow. Qiuxia hot pot base, founded in 1997, covers an area of nearly 20 acres, is a garden-style food production factory, located in the elegant environment of Chongqing Jiulong Industrial Park.

In the selection of raw materials is more elegant, the selection of Henan new generation of pepper, Dahongpao pepper, etc., the taste of butter is light, not greasy to eat, moderate spicy, fragrant and aftertaste is good, but also more suitable for most people's taste.

5. Fame. Mingyang hot pot, founded in 1988, is located in Wenjiang, Chengdu, specializing in the production, sales and research and development of condiments of well-known enterprises, authentic Sichuan hot pot taste, handmade full type, mellow and authentic, the more you cook, the more flavorful, spicy but not dry, spicy with a hint of sweetness.

The selection of high-quality Hanyuan pepper, chili pepper and other multi-flavored natural seasonings, and self-produced cellar for more than 1 year of red oil watercress, without adding any preservatives, every bite is the taste of authentic Sichuan hot pot, refreshing.

1. Red Jiujiu hot pot base

This brand sells Chongqing authentic hot pot base, and its recipe is a very authentic Chongqing taste, spicy and fragrant. The taste is a little heavier. But it's not greasy and fragrant.

Can be used to cook. This base is very versatile, and even if you don't use it for hot pot, it's delicious for stir-frying or boiling noodles.

2. Qiaotou hot pot base

Qiaotou is an old hot pot brand in Chongqing, which is characterized by being very spicy, numb and fragrant, and is the preferred hot pot base for many Chongqing people, with a salty taste. The bridge head is not greasy to the mouth. The spicy taste is a bit more moderate than the others.

It feels a little more spicy. If you can't eat too spicy, you can choose this one.

3. Dezhuang brand hot pot base

This base has the characteristics of oily but not greasy, spicy but not dry, long hemp flavor, etc., people who like various flavors can also debug it themselves, the taste of butter is very fragrant, and this is a good choice for friends who like spicy taste. Both packages in Dezhuang are good. The taste is on the spicy side.

The packets are separated, and the butter flavor is very strong under the pot.

4. Qiuxia brand hot pot base

It is also a very famous brand in Chongqing, with a spicy taste and suitable for long-term cooking. The color of the soup is relatively red and bright, the smell is also very fragrant, spicy and refreshing, and it is the first choice for family self-service hot pot. There are many types of hot pot bases:

Slag-free hot pot base, lychee-flavored hot pot base, seafood hot pot base, fragrant butter hot pot base, etc., and is popular for its oily but not greasy, spicy but not dry, and long numbness, suitable for different tastes.

5. Little Sheep Hot Pot Base

When you go to the supermarket, you will always see this brand of hot pot base, the best choice for friends who like to eat clear soup, thick soup base, this hot pot base is very suitable for shabu mutton, the smell of mutton will obviously be much weaker, and the more you eat, the more fragrant it is.

Precautions for choosing a hot pot base.

1. When selecting hot pot bases, you can't put your mind at ease just because the color is good-looking, because the soup base with too bright colors often adds additives such as chili essence and hot pot red.

2. In addition to choosing a big brand, the taste and texture of the product itself are important aspects to consider. After all, only authentic and delicious hot pot base can be welcomed by the market.

Recipe 1: 1500 grams of clear soup, 250 grams of butter. 150 grams of watercress, 100 grams of tempeh, 15 grams of rock sugar, 50 grams of chili pepper, 50 grams of minced ginger, 10 grams of Sichuan pepper, 15 grams of refined salt, 30 grams of cooking wine, 100 grams of mash juice.

Recipe 2: 1500 grams of beef broth, 200 grams of butter, 125 grams of watercress, 45 grams of tempeh, 25 grams of rock sugar, 25 grams of dried chili, 50 grams of minced ginger, 10 grams of refined salt, 25 grams of cooking wine, 150 grams of mash juice.

Recipe 3: 2000 grams of chicken broth, 250 grams of butter, 200 grams of bean paste, 50 grams of tempeh, 50 grams of rock sugar, 100 grams of ginger, 200 grams of garlic, 25 grams of dried red pepper, 25 grams of Sichuan pepper, 10 grams of refined salt, 100 grams of cooking wine, 100 grams of mash juice, 100 grams of vegetable oil, 200 grams of sesame oil.

1) Hanging soup. Raw materials (take 2500 grams of meat and 2500 grams of vegetarian materials as an example):

1000 grams of chicken, 1000 grams of pork bones, 1000 grams of pork ribs, 50 grams of ginger, 50 grams of cooking wine.

1. Rinse the raw materials of the hanging soup with clean water, then put it in boiling water to "take out a water", and then wash it with clean water.

2. Put the raw materials into a pot, mix 5000 grams of water, boil over high heat first, and then use low heat to hang out the umami.

2) Sweep the soup. Ingredients: 150 grams of chicken breast, 10 grams of salt, 4 grams of pepper, 200 grams of lean pork, 4 grams of monosodium glutamate.

Production: 1. Scoop out 500 grams of hanging fresh soup in advance for cooling. Then the chicken breast and the pork lean meat are pounded into a puree, and the minced meat is dissolved with 250 grams of fresh soup respectively.

2. Put the fresh soup on the fire and boil, add salt and pepper, pour the pork wool into the soup first, stir well with a scoop, when the minced meat floats on the soup noodles, move the pot to low heat, keep it slightly boiling, after five minutes, use a leaky scoop to remove the minced meat, boil the soup again, put the chicken down in the soup, stir well with a scoop, wait for the chicken paste to float in the soup noodles, move the pot to low heat, keep it slightly boiling, and then squeeze the chicken paste into a lump and boil it in the soup. When serving, remove the minced chicken and add MSG.

First, put the wok on the fire, heat the oil (butter or vegetable oil, etc.), add the bean cress, ginger slices (old ginger pat) tempeh, stir out the fragrance and red, and then put the soup, boil the cooking wine, the lees juice, chili, pepper, salt, rock sugar, etc., and when the soup is thick, the aroma is overflowing, and the taste is spicy and sweet, you can scoop it into the hot pot for use.

There are two things to pay attention to when preparing red soup: First, the foam on the surface of the soup is mixed with the oil and must be skimmed.

The method is to gently dip the back of the spoon to let the foam stick to the back of the spoon and then remove it so as not to skim off the oil.

The second is to taste the taste halfway. If the saltiness is not enough, add salt as appropriate; If the spicy taste is not strong, add some watercress, peppercorns, and chili peppers;

If you find it too spicy or salty, you can add rock sugar or light soup. After adding seasoning, the taste of the hot pot is more in line with the requirements of the eaters, and the flavor of the authentic Chongqing hot pot is more prominent. 1500 grams of pork broth, 250 grams of butter, 125 grams of watercress, 30 grams of sugar, 50 grams of ginger, 10 grams of Sichuan pepper, 15 grams of refined salt, 50 grams of rice wine.