How to make Huowo soup base, how to make hot pot soup base

Seasoning: 20 kg of butter; 5 pounds of oil; 4 catties of Pixian sauce; (Chaotian pepper) pepper catties; 2 pounds of peppercorns; 2 taels of rock sugar; 1 pound of ginger; green onions; Octagonal catty; licorice two; Yamanai two; cinnamon 1 tael; bay leaves 1 tael; 20 grams of long pepper; two white buckles; two fragrant fruits; two sand ginger; comfrey two; cloves two; Gardenia two; grass fruit two; 2 bottles of bads; 1 bag of 100g tempeh; Pepper two. (Small quantities can be prepared in this ratio).

How to make hot pot base:

The Pixian sauce is finely stacked, the dried chili pepper is cut into knots, washed with water and soaked thoroughly with water, the ginger is peeled and loosened and soaked together with the dried chili, and then ground into a puree with a meat grinder, and the ginger is added to the minced paste when hinginging, and the rock sugar is crushed for later use. Cut the green onion and ginger into cubes and set aside; Soak the comfrey and cut it into small pieces for later use; All kinds of spices are soaked in water for later use; The two oils are mixed and burned evenly until they are 80% hot, and when the end is off the fire port and reduced to 40% hot, they are ready for use; Chop the tempeh into puree, mix the bean paste, chili pepper puree, and tempeh puree to form a spicy sauce for later use.

When the net pot is boiled to four percent hot, put in the soaked comfrey to fry it well, take it out and don't use it, add green onion and ginger pieces to fry until fragrant and dry, add rock sugar to boil out the sugar color, add spicy sauce and heat it over low heat for about an hour, add spices and continue to heat for an hour, add pepper powder and heat for 15 minutes, wait for the spicy flavor to come out, add the spicy taste, and push evenly, the water will be out of the fire when it is finished, and it will be reduced to room temperature when the base material is obtained.

Raw materials: According to the standard of raw materials for wearing bamboo skewers, there are also those that cannot be worn with bamboo skewers, such as: vermicelli, vermicelli, wide noodles, kelp silk, etc.

Preparation method: in the form of a pot: spicy soup white fresh soup + base material + red oil + pepper oil + seasoning 3:2:2:2:1

The white fresh soup is generally stewed with less bones and more glutinous rice and Huai yam, and the fresh soup with white and umami flavor is simmered, and the fresh soup is generally made without spices; Bottom material: mainly highlights the spicy flavor and the umami flavor is light.

Seasoning: commonly used salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, shrimp skin sea rice; According to the different tastes, the spicy taste can be appropriately adjusted, if only the base material is not added to the taste, you can add some chili oil and pepper oil.

A white soup with a savory and umami taste.

Because some of the hot pot flavors are lighter, and the spicy and numb flavor soup cannot be eaten, the operator adds salty and fresh flavor white soup. Both white soup and fresh soup + seasoning. The soup is the same as the spicy soup.

Seasoning: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, tomatoes, coriander segments, a little sesame seeds, chicken fat, shrimp skin sea rice.

Hot pot soup: It is to make the bones and heat them in the soup tube, and add the medicine bag made of Jiangmi and Huai yam powder, and add the spice bag when the soup is white and stew until it is viscous, add salt, cooking wine, chicken powder, and special base (the clinker in the base can be added to the soup to stew, and only add bean paste and other raw materials to make red oil and chili oil when stewing the base; When the pepper oil is mixed and stewed until the flavor is stronger, adjust the heat to keep the soup slightly open).

Raw materials that can be scalded: vermicelli, vermicelli, pho, kelp, rape heart, mung bean sprouts, cabbage rolls, shredded chicken, shredded pork, tofu puffs, etc. When the guests eat, they choose the ingredients first, put them in a bowl after blanching, pour spicy soup, sprinkle with crispy peanuts, shredded mustard or diced, shredded green onions, coriander, and drizzle with sesame oil.

Ingredients: 500g tomatoes, half an onion.

Seasoning: 3 green onions, 2 slices of ginger, 2 cloves of garlic, 3 tablespoons of salt, 1 tablespoon of sugar, 1 tablespoon of chicken essence, 3 tablespoons of sesame oil, 10 peppers, 2 star anise, 1 Knorr soup.

Method: 1. Treat the tomatoes, pour boiling water on the tomatoes to easily remove the tomato skin, and put 1 3 tablespoons of salting in the tomatoes for preparation.

2. Finely chop the green onion and garlic, shred the ginger and chop the onion into small pieces.

3. Put the bottom oil into the pot, stir-fry the peppers, green onions, ginger and garlic, and chopped onions, add tomatoes and stir-fry, add a lot of water after the soup is fried, and add how much depends on how many people there are in the hot pot at your house.

4. Add green onions, star anise, soup and 1 tablespoon sugar, boil over medium heat for 15 minutes, and add salt and chicken essence before turning off the heat.

I can provide you with techniques and spices.

Ingredients: tomato, onion, ginger, rock sugar, salt, chicken essence.