Kitchen cooking The spicy incense pot seasoning I bought is very spicy, what seasoning should I add

One: Ingredients:

Pork belly (luncheon meat.

Shrimp, crab, fish), celery, winter melon, enoki mushroom, lotus root, cauliflower, green bamboo shoots, fresh corn on the cob.

fungus, pinggu, shiitake mushrooms, potatoes, sweet potato flour, crispy tofu (yuba, tofu skin.

bean bubbles), fish balls (cuttlefish balls, fresh fish balls, crab meatballs, fresh fish balls, crab meatballs).

The above materials can be matched at will, not all of them).

Excipients: bean paste, dried chili peppers (5-6 pieces, each cut into two sections), Sichuan pepper (according to your own taste, you like to put more heavy flavors, and you like to eat lighter ones), sesame peppers.

According to your own taste, you like to put more heavy flavors, and you like to eat lighter ones), Chongqing Little Swan Hot Pot Base (bag, basically can be used 4-5 times), ginger (a piece), green onion (one).

Method: 1. After boiling water in the pot, pour in the lotus root slices and cauliflower pieces, turn off the heat after boiling the pot, put in the dry sweet potato powder, fresh fish balls, crab meatballs, and wait for the sweet potato powder to soak and remove it for later use. (Blanch the above vegetarian dishes in water and set aside).

2. Cut the pork belly into thin slices and crispy tofu into strips; Cut the ginger into slices and the green onion into sections.

3. Start another pot, pour a little oil, and put it in turn: dried chili, Sichuan pepper, sesame pepper, ginger slices, green onions, stir-fry the pork belly, put some soy sauce and cooking wine.

Note: There will be a little water to hold the meat, pour the oil and water into a small bowl (in order to make the meat fragrant), continue to stir-fry, and remove the meat after the oil is fried.

4. Leave oil in the pot, put an appropriate amount of bean paste (chopped to avoid sticking to the pan), an appropriate amount of Chongqing Little Swan hot pot base, boil and dissolve, add lotus root, cauliflower, sweet potato powder and pork belly to continue stir-frying, add green onions, a little boiling water, stir-fry evenly and cook for about 2 minutes to absorb the flavor, put a little chicken essence before cooking.

Flavouring. 5. Spicy fragrant pot.

Ingredients: shiitake mushrooms, oyster mushrooms, various fish balls, cuttlefish rings, chilled shrimp, hot pot dumplings, celery, shutters, luncheon meat, beef slices, etc.

Excipients: dried chili peppers. Pepper. Green onions, ginger and garlic. Pixian Douban. Wine. Beef hot sauce.

How to make:1Put oil in the pot, boil until it is hot, put a large number of dried chili peppers, take out the chili peppers after turning purple, and then put the peppercorns, the hemp flavor overflows and takes out, and the bottom oil is successful!

2.Leave an appropriate amount of base oil in the pot (see how many ingredients you want to make), then add green onions, ginger and garlic (all large pieces) and stir-fry until fragrant, and then add Pixian bean paste.

Two spoons, cow. A spoonful of spicy meat sauce and a little cooking wine, stir-fry until fragrant, and you can start to fry the ingredients to be eaten.

3.Pay attention to the heat when stir-frying, and put the pot in the order that the ingredients are easy to cook, such as first the celery, then the balls, and finally the beef.

Fresh soup stock.

Before cooking, the raw meat is blanched, the mushrooms are blanched, and all the ingredients are put into the pot over low heat.

4.Put the chicken essence, fry it all and then put the previous chili pepper and pepper into it, and finally add the green onion and coriander segments, and fry until fragrant.

Beef sauce and Pixian bean paste are indispensable, (according to the needs of the body, the overall taste, you can continue to add ingredients, such as bay leaves.)

Red dates, cinnamon.

Angelica ......Car rental.

Onion and a pinch of salt.

You can only put half a bag or two-thirds of the bag, and store the rest in the refrigerator for about a week.

Then there is the need to put more vegetables.

The addition of hot pot base, bean paste, and hot sauce to this dish is essential to enrich the dish.

Spicy fragrant pot base, sesame sauce, white sugar, sesame laughter, and other seasonings are the most important in mahjong, and the chain is early, indispensable, if one is missing, it will be in the taste, and there is a bad taste.

Sichuan pepper, cumin, coriander, chili, oyster sauce, light soy sauce. In fact, the seasoning of each house is different, and this depends on personal preference.

Indispensable are chili pepper, Sichuan pepper, thirteen spices, chicken essence, monosodium glutamate. These are very good seasonings.

Qixian bean paste, old chain slag ruler, cooking wine Liang Chao, chili sauce, and bell pepper, these seasonings must not lack the height of the shed, because it is these seasonings that make the taste of the spicy fragrant pot get a qualitative improvement.

1. The seasonings required for the spicy fragrant pot are: five-spice powder, oil, Pixian bean paste, hot pot seasoning, dried chili, ginger slices, garlic, green onions, cooking wine, star anise, cinnamon, bay leaves, salt, light soy sauce, sugar, dark soy sauce, aged vinegar, a small amount of salt, etc.

2. Spicy incense pot, originated in Chongqing, China, is a local spicy flavor dish in Sichuan and Chongqing, and is a Sichuan cuisine. The spicy fragrant pot is characterized by numb, spicy, fresh, fragrant, oily, and mix-and-match, with diverse tastes and a variety of ingredients that can be matched at will.

3. The earliest legend of the incense pot originated in the Tang Dynasty. According to legend, in the early Tang Dynasty, there were four porters in Jinyun Mountain, Chongqing, who were ordered by the government to send a batch of magic weapons to Jinyun Temple.

4. This batch of magic weapons was very heavy, and the four porters set off early in the morning and did not climb halfway up the mountain until evening. The porters were tired and hungry, but the deadline set by the government was that night, and they did not dare to delay for a moment. The four porters discussed one by one, decided to lighten the burden, buried all the mess on their bodies under a tree, and the porters only left some dry food such as dried meat and yuba that they had brought with them, and continued to march towards the top of the mountain.

5. When they finally stood in front of the gate of Jinyun Temple, suddenly thunder and lightning increased, and the sky was about to rain heavily. The porter hurriedly knocked on the door of the temple, but he didn't know if it was too loud or too late at night, and the monks in the temple didn't hear it at all. After a while, the heavy rain came down, four porters crowded under the eaves of the temple gate, cold and hungry, a porter took out a small iron pot with himself, everyone put the food they brought into the pot to cook together, in order to drive away the cold, and added a lot of peppers and peppercorns, the beautiful name is called "spicy pot".

I believe that everyone likes to eat, generally everyone just in the restaurant will order spicy pot, today, I will introduce the practice of spicy pot itself and the ingredients it must prepare, so that we can also eat the taste of the restaurant at home.

First, the ingredients that must be prepared to make the spicy fragrant pot.

A small amount of chicken wings, sesame pepper oil, Sichuan pepper in moderation, green onion, ginger and garlic in moderation, a lot of lobster, fragrant bottom pot ingredients sold in large shopping malls and their black fungus, fragrant lai, potatoes, lotus root, soybean oil skin, cauliflower, shiitake mushrooms, wine, delicious fresh soy sauce, light soy sauce, sugar, vinegar, salt. Draw a few knives on the back of the chicken wings to taste, remove the shrimp brain, shrimp line, and marinate it simply with black pepper and emotional communication. All the meat is washed and soaked in salt water to prevent oxidation, and some fruits and vegetables will turn gray and black.

Second, the whole process of making a spicy fragrant pot.

There is no fixed saying that the ingredients in the spicy fragrant pot can be put whatever you like, as long as you do a good job of eating and drinking, it will become fragrant. After the ingredients are ready, first put the meat into the pot and water until it breaks for about a minute, and then put the chicken wings in water. Start another pot and fry the chicken wings, boil out the fat, and fry the golden brown on both sides to moisturize and hydrate.

Add the lobster and fry until orange on both sides.

Put green onions, ginger, garlic, peppercorns in the oil, coriander seed oil to expose the fragrance, add the existing spicy fragrant pot hot pot ingredients, stir-fry evenly with vertical plum light soy sauce and dark soy sauce, sesame oil, black pepper powder, salt, and boil, put all the ingredients into the pot for cooking, sprinkle sesame oil after 2 minutes, and the vinegar can be out of the pot.

Third, we must pay attention to the following areas when making spicy incense pots.

First of all, it is important to prepare the ingredients in advance, so that it will not only have nutritional elements, but also taste more delicious. Secondly, the meat prepared in advance should be boiled with cooking oil to make the fragrance, and then cooked in the pot, and finally, the taste of the sauce should be adjusted first, and the fruits and vegetables should not be put in until the end.

Indeed, you can add any condiments, as long as you want to eat them.

I think you can really add condiments casually, and adding condiments can also make the hot pot taste particularly fragrant.

No, try to add ingredients according to the traditional practice, if you are not sure which amount to use the pie, you can also balance the dust code to buy ready-made seasonings, and adding ingredients at will may affect the taste.

1. Vegetables: green bamboo shoots, lotus roots, bamboo shoots, cabbage, mushrooms, enoki mushrooms, cauliflower, broccoli, potatoes, sweet potatoes, etc.

Dry goods: fungus, konjac, etc.

Seafood: squid squid, shrimp, crab, etc.

Meat: pork belly, luncheon meat, bullfrog, old meat slices, duck intestines, crispy sausages, eel, etc.

Offal: shutters, hairy tripe, duck intestines, duck gizzards, etc.

Balls: vegetarian meatballs, meatballs, fish balls, etc.

Soy products: dried tofu, bean curd, frozen tofu, etc.

2 There are two main types of spicy fragrant pots: Sichuan flavor, Beijing flavor, Sichuan flavor can be made, slightly spicy, medium spicy, spicy, extra spicy, Beijing flavor is generally not spicy, and slightly spicy.

The spicy fragrant pot is not spicy.

Non-spicy pot: 1 tablespoon light soy sauce + salt + white pepper.

Spicy fragrant pot: 2 tablespoons of light soy sauce + 1 tablespoon of chili oil sauce + 1 tablespoon of bean paste + 1 tablespoon of Wang Shouyi spicy fresh noodles.

Ingredients: Meat digging vegetables: shrimp, chicken wings, ham meat.

Vegetables: celery, cucumber, potato, lotus root, black fungus.

Seasonings: Sichuan pepper, dried chili, garlic, green onion, salt, bean paste, chili oil, Wang Shouyi fresh and spicy powder.

Garnish: white sesame seeds, coriander.

Not spicy Spicy Pot (Home-style version without base) Wise practice:

1. Prepare the ingredients, except for the chicken wings and ham, all of which are cooked in water.

2. Fry the chicken wings in a hot pan without oil! 8. Medium cooked, there will be a lot of fat coming out from under the skin, and then the ham meat will be cut slightly, and all the ham meat will be served.

3. Stir-fry the shrimp with the remaining oil in the pot, add cooking wine, stir-fry over low heat to smell the aroma of the shrimp, and put it out.

The difference between the non-spicy version and the spicy version lies in the base, let's talk about the non-spicy incense pot first.

1. Heat the oil, green onion and minced garlic.

2. Put the miscellaneous vegetables in the order of difficult to cook - easy to cook. After the vegetables are fried, add the meat dishes.

3. Add an appropriate amount of light soy sauce and lightly color.

4. After stir-frying evenly, add white pepper and salt, stir-fry well, and you're done!

Spicy fragrant pot: a spoonful of hot oil, add peppercorns and dried chili peppers, until burnt and fragrant, and discard the oil to remain. Then fry the green onion and minced garlic with pepper oil.

A large spoonful of spicy oil, which is said to be sauce, is actually chili seed oil. Two spoons of light soy sauce and one spoonful of bean paste are seasonings. I don't like too much oil, so I used less oil and added a spoonful of water.

Chicken wings, potatoes, lotus root slices, etc., if you want to have a strong flavor, go to the pot first, the color will be darker, and if you want the natural color, go to the pot later. Finally, serve on a plate, arrange with chili peppers, coriander, and sprinkle with sesame seeds.

The materials of the spicy fragrant pot are very extensive, and those that are basically suitable for stir-frying can be used to make the spicy fragrant pot, but they basically need to be treated in advance, that is, blanched with water.

Method. 1. Let's talk about the practice of five-spice oil, this oil will be particularly fragrant because it absorbs the taste of spices, in addition to stir-frying spicy fragrant pot, it can also be used as boiled fish and cold dishes. Method.

Method: Put oil in the pot, put star anise, Sichuan pepper, dried chili, grass fruit, kaempfera, cinnamon, bay leaves in, heat over low heat, straight and wide to fry the spices to brown yellow, remove the spices, and set aside the oil. 2. Process the materials for the stir-fried spicy fragrant pot, remove the roots of the oyster mushrooms, wash the shreds and cut them into small pieces; Remove the roots of the mushrooms, wash them and cut them into small pieces; Peel and wash the green bamboo shoots and cut into thick strips; Peel and wash the lotus root and cut into thin slices; Soak the fungus in water, remove the pedicle and wash it; Peel and cut the pork belly into thin slices; Celery, remove the roots, remove the old leaves, and cut into segments; Pick the cauliflower into small florets and wash them.

In short, the materials to be made are preliminarily processed. 3. Blanch other ingredients except pork belly in boiling water in turn, pay attention to the heat, and cook the crisp ingredients such as green bamboo shoots slightly, don't cook soft. Most of the ingredients used to make the spicy pot need to be treated in advance, blanched in water or fried in oil, so that it can be easily stir-fried quickly.

The processed materials should be drained, otherwise the spicy pot will be watery. 4. Wipe the surface of the dried pepper with a damp towel and cut it into sections, do not use the pepper seeds, if you use that kind of bell pepper, you can also not cut it. Hurry up and try it, make a spicy pot that belongs to you 5, heat the pot, put in the five-spice oil, put in the dried chili pepper and fry it after it is hot, be careful not to fry it and change color, and immediately take it out after the oil turns red and the fragrance comes out, drain the oil and set aside.

6. Put in the pork belly and fry the oil, slowly stir-fry it to dry some delicious, if you don't like the pork belly, you can directly fry Pixian bean paste and hot pot seasoning. 7. Add Pixian bean paste and stir-fry fragrant and hot pot seasoning, and stir-fry the red oil and fragrance. 8. Add ginger slices and garlic and stir-fry until fragrant.

9. Put in the materials in turn, put the fire-resistant ones first (such as mushrooms and cauliflower) and put the non-fire-resistant ones (such as green bamboo shoots), stir-fry evenly with your hands and feet, add cooking wine and stir-fry well. 10. Stir-fry the dried chili peppers that have been fried in advance. Add sugar, salt (depending on the situation, there is salt in the watercress and hot pot seasoning), chicken essence (according to each person's taste) to taste, stir-fry well, and sprinkle sesame seeds and coriander in a large bowl.

If you are too troublesome, the easy way to do it at home:

1.Cut the vegetables well and blanch them in hot water to make them easier to cook. 2.

Fat beef and frozen tofu are thawed, and shrimp are shelled. 3.Put a little more oil than usual stir-fry in the pot, put a few peppers and dried chilies, and then put a spoonful of Lao Gan Ma tempeh sauce, and finally put the hot pot base.

4.After stir-frying in the hot sauce, add the green onion and garlic, then you can add the fat beef slices, shrimp and frozen tofu, and finally the blanched vegetables. 5.

Finally, it is to keep stir-frying, and if it is dry, you can add a little water. Sprinkle with sesame seeds before cooking! Perfect for home production, convenient and hassle-free! ）