Is there a hot pot base method, and how to make the hot pot base?

a.Dried chili pepper half a catty cut into 2 cm segments, Pixian watercress.

bGarlic 1 or 2, ginger 1. Sichuan pepper one or two. Anise two. Poppy husks (this depends on whether you want to eat or die.) ）

3 green onions. Soy sauce, salt. Leaf.. (It's hard to say what the specific leaves are, but you will know when you ask at the spice shop) Pork bone broth.

Put ab Add to boiling oil and stir-fry. 2 to 3 taels of oil. Stir-fry until fragrant.

Then add the bone broth. Put the green onions, leaves, soy sauce, salt. Stay up for half an hour. Add soup and boil.

Until the fragrance comes out.

It can be hot! In winter, many people like to eat spicy hot pot, and the base ingredients are indispensable for chili peppers and peppercorns.

In addition to the two protagonists of chili pepper and peppercorn, there are several spices to be added: star anise, fennel, vanilla, bay leaves, cloves, cumin, and grass fruit. Cumin can be added according to personal taste.

Before stir-frying the base, prepare a large pot of stock, chicken broth, duck broth, broth, or you can put fresh fish directly into the hot pot as a base stock.

Once the preparation is complete, the base can be fried. First, heat the wok until it is hot, pour in the salad oil, put in the chili, pepper, star anise, fennel, vanilla, bay leaves, cloves, cumin, grass fruit, green onion, ginger, garlic, add a small amount of cooking wine when the chili begins to change color, then put an appropriate amount of Pixian bean paste, and stir-fry a few times over high heat. Pour the stir-fried base into the hot pot and add the stock, salt and chicken essence.

Wait for the soup to boil.

The first is the preparation of raw materials.

1. What I did today is three catties, that is, the base material that is done, and the finished product is three catties in weight, and it can be used for about a month to make Mao Xuewang. First of all, there are spices, two pieces of angelica, two bay leaves, a large piece of cinnamon, a small piece of good ginger, two lemongrass roots, a small handful of comfrey, 10 grams of Sichuan pepper, five star anise, 15 grams of dried chili pepper, and 20 grams of sesame pepper.

2. Then there is the sauce, 250 grams of Pixian bean paste, 250 grams of hot pot base, 20 ml of high liquor, 10 grams of rock sugar, one pound of butter, and half a pound of peanut oil.

3. Finally, there are vegetables used to enhance the flavor, two small pieces of celery, a carrot, two coriander, a green onion, and a piece of ginger.

Next is the production process.

1. First prepare a large pot, then put half a catty of peanut oil, then put a catty of butter, then turn on medium and low heat to melt the butter, continue to turn to low heat after melting, wash two small pieces of washed celery, cut carrots into thick slices, wash two coriander with roots, a green onion, and a piece of old ginger that is scattered, first put it into the oil and fry it dry and fry it to make a fragrance, this process is about five minutes, use this time to deal with the spices.

2. Let's soak all spices such as cinnamon, pepper, and pepper in boiling water for a minute, and then drain the water, this step is to remove the bitterness of the spices. Then use this time to take out the fried dried celery, carrots, and other vegetables with a colander, and then put the soaked and all the spices into the pot. Turn on low heat to fry the fragrance, do not turn on the high heat, otherwise the spices will easily fry the bitterness, and the process will take about three minutes.

3. After three minutes, take out the spices such as cinnamon, Sichuan pepper, dried chili pepper, put 250 grams of Pixian bean paste, and then chop 50 grams of hot pot base with a knife, put it into the pot with a bean paste, and boil it on low heat. Remove the fishy smell from the butter, and then pour it out and let it cool for later use. The next thing to share with you is the key points when making it.

Key points for making hot pot base.

1. All spices must be soaked in boiling water for five minutes, and then poured out to control the water for later use, so as to remove the bitterness of the spices, which must be remembered.

2. This secret hot pot base, after it is done, you can directly scoop two spoonfuls and put it into the water to make shabu shabu, or it can be used to make Mao Xuewang, boiled meat slices, the taste is particularly fragrant, you can give it a try.

I want to eat hot pot at home, but I don't know how to make it, or the taste is always very light and unflavorful. Then use the master's special method for hot pot restaurants, and store it for a minute to make you the same hot pot flavor as the hot pot restaurant!

Ingredients: all-round package of hot pot ingredients, green onion, ginger, garlic.

Steps: Step 1: Prepare an all-in-one package of hot pot base (including hot pot base, seasoning powder, broth powder, and hot pot red oil). Put the base ingredients into the pot first, then add the seasoning powder and hot pot red oil. (Note that the broth powder cannot be put in directly, it should be taken out and boiled separately).

Step 2: Prepare green onions, ginger, and garlic, one serving each. These kinds of condiments, almost every family is ready-made, relatively easy to get. Place directly in the pot.

Step 3: Prepare the stock. It's as simple as taking out the broth powder and mixing it with boiling water. When ready, pour into the pan. (If you want to balance taste and nutrition, you can make your own bone broth instead of stock powder).

Step 4: After all the ingredients are ready, put them all into the pot, add the stock, and bring to a boil. Once boiling, it's time to start shabu-shabu.

Tips: This method is completely consistent with the hot pot restaurant, so the taste made is not much different from that of the hot pot restaurant, the taste is pure and thick, and people can't help but swallow saliva when they think about it.

Generally, it is good to get water, order salt at home, and go to the supermarket to buy ready-made things. You can also check it out on your phone. Just do it.

Ingredients: 1500 grams of butter, 1000 grams of bean paste, 1000 grams of rapeseed oil, 1000 grams of dried chili peppers, 100 grams of Sichuan pepper, 100 grams of sprouts, 100 grams of mash, 200 grams of pickled peppers, 100 grams of tempeh, 50 grams of liquor.

Ingredients: 8 grams of cumin, 8 grams of cumin, 5 grams of fragrant fruit, 5 grams of sand kernels, 5 grams of cloves, 5 grams of white buttons, 5 grams of grass fruit, 5 grams of Sannai, 5 grams of vanilla, 5 grams of thyme, 5 grams of bay leaves, 5 grams of cinnamon, 5 grams of star anise, 5 grams of tangerine peel, 5 grams of old buttons, 5 grams of citronella, 5 grams of jatamansi, 5 grams of licorice, 5 grams of branches, 5 grams of grass.

Ingredients: butter, chicken fat, green onion, ginger and garlic stir-fried until fragrant, black bean sauce, chicken essence 1, prepare seasonings.

2. Melt the butter.

3. Add chicken fat.

4. Add green onions, ginger and garlic and stir-fry until fragrant.

5. Add the crushed spices and stir-fry until fragrant.

6. Add the minced tempeh.

7. Add the glutinous sea pepper and stir-fry until fragrant.

8. Add chili peppers and stir-fry until fragrant.

9. Add Pixian bean paste and stir-fry until fragrant.

10. Add some rock sugar to taste.

11. Add the mash and stir-fry until fragrant.

12. Add water and stir-fry the chicken essence.

13. Put it in a pot after frying.

Chongqing hot pot base recipe:

Ingredients: 20 grams of bean paste, 20 grams of mash, 10 grams of sprouts.

Excipients: 1 lump of ginger, 10 grams of tempeh, 1 piece of rock sugar, 1 lump of garlic, 45 grams of Sichuan pepper, 1 green onion, 100 ml of liquor, 200 grams of oil, 30 grams of dried chili, 12 grams of cloves, 60 grams of sand kernels, 7 grams of cardamom, 7 grams of cinnamon, 6 grams of tangerine peel, 7 grams of licorice, 7 grams of cinnamon, 12 grams of triadow.

Specific steps: 1. Prepare all kinds of ingredients.

2. Soak the spices in hot water for about half an hour.

3. Soak the peppercorns in hot water.

4. Drain the soaked spices and peppercorns; Slice the ginger, break the garlic, and cut the green onion into white sections.

5. Prepare two woks, put the bean paste, green onions, ginger, mash, half of the white wine, garlic, broken rice and tooth cabbage, tempeh, and rock sugar in one pot and mix well.

6. Heat another pot and boil the butter.

7. Add salad oil and burn until 7 8 is hot.

8. Scoop the oil onto the evenly mixed seasoning, and stir while pouring oil to prevent the watercress from burning.

9. After pouring the oil, then put the pot with the seasoning on the fire and boil over medium heat for about 10 minutes.

10. Stir-fry the seasoning until the water is almost dry, and then nourish the peppers. (Glutinous sea pepper is dried sea pepper boiled in a pot until it is completely soft, and then taken out and chopped finely, this sea pepper will be several times spicier than uncooked.) ）

11. Stir-fry over high heat until the oil boils, then switch to low heat and boil for 15 minutes.

12. Add the liquor and continue to stir-fry.

13. Add the soaked spices and continue to fry until the moisture of the raw materials is almost dry.

14. Fry until the raw materials are dried for 9 minutes, and fry for 5 10 minutes.

15. Stir-fry the chili noodles well.

Ask the recipe for the hot pot base of the frog fish.

Answer 1, 40 kg of rapeseed oil 2, 50 kg of salad oil (in order to reduce costs) 3, 10 kg of lard 4, 10 kg of new generation chili pepper, 8 kg of pickled pepper, 5, 15 kg of watercress 6, 2 kg of tempeh 7, 3 kg of green pepper 8, 5 kg of ginger 9, 3 kg of garlic 10, 2 kg of shallots 11, spices 12, 800 grams of chicken essence 13, 4 kg of spices.

Alternative: 14, 200 grams of meat flavor, 15, 2 kg of chicken paste 16, 1 kg of beef paste and other auxiliary adjustment of the bottom taste. But I'm disgusted with additives, so I'm suggesting alternatives.

Stir-frying: 1. Heat the oil in the pot to 120 degrees, 2. Stir-fry the ginger, green onion and garlic in turn, 3. Stir-fry the bean paste and tempeh until fragrant.

4. Add glutinous peppers and pickled peppers.

5. Add spices.

6. Add Sichuan peppercorns.

7. Add chicken essence and other seasonings.

The specific frying process and logic have been mentioned in previous articles, so I will not mention it here. After frying, the base material and red oil are separated, then the base material and red oil of the beautiful frog are there, and the actual practice is different according to different situations and the understanding of the chef, the process is different, some like to directly boil the base soup and season the frog and fish head, for example, the elder brother is directly boiled with the base material to cook the soup and burn the frog.

And Wang Baoqi pepper hemp fish is oiled, I wish you a happy life!

Ingredients: green onions, ginger, garlic, Sichuan pepper, chili peppers, seasoning packets, seasoning sauces, spicy sauces, garlic sauces, various vegetables, etc.

Method: 1. The first step of hot pot: boiling soup, although there is soup base seasoning, but it is absolutely not possible to drip directly with water!

So every time I have to boil two pots of bone broth, why two pots? One pot is used as a soup base, and the other pot is used to add soup! Hehe, so that the hot pot won't get lighter and lighter......

2. This is a big bone that has been boiled in an electric casserole for five hours, and it melts in your mouth, and the soup is white! Ready to be used as the first soup base; There is also a pot of bone broth, which is made by boiling for an hour with the "nutritious stew" function of an electric pressure cooker;

3. This is the soup base bought: spicy and non-spicy, ready to be made into the base of the mandarin duck pot;

4. Prepare the mandarin duck pot;

5. It is not possible to cook the spice directly at the bottom of the pot, you must fry it to be fragrant! Prepare green onions, ginger, garlic, and peppercorns, because I like the spicy flavor with a little numbness in it;

6. On low heat, add a little oil, put in Sichuan peppercorns, grab a small handful, and fry them over low heat to make them fragrant;

7. Put the sauce package in the spicy seasoning package and stir well;

8. Add two green onions, one garlic (cut in half), two slices of ginger, and stir-fry until fragrant;

9. Add spice packets and stir well;

Ingredients: 3 pounds of butter.

2 pounds of salad oil.

Pixian Douban 1 catty.

50 grams of liquor.

20 grams of mash.

1,5 pounds of sea pepper.

1 tael of ginger. 1 tael of garlic.

15 grams of Sichuan pepper and two tempeh.

15 grams of Yibin broken rice tooth cabbage.

1 tael of rock sugar. 2 taels of fine chili noodles.

Green onions 1 tael 3-inch section.

Spice recipe: 5 grams of white buttons.

5 grams of grass fruit. Sannai 3-5 grams.

Cloves 3-5 grams.

5 grams of sand kernels. 5 grams of fragrant fruit.

Cumin 5 grams. Cinnamon bark 5 grams.

Licorice 5 grams. 5 grams of twigs.

Drain 5 grams. Old buckle 5 grams.

Jatamansi 5 grams. 5 grams of tangerine peel.

Dial 5 grams. 5-8 grams of citronella.

Star anise 5 grams. 5 grams of bay leaves, 5 grams of thyme.

8 grams of cumin.

5 grams of vanilla. Before stir-frying, cut the spices into 2-inch knots and soak them in warm water for about 20 minutes.

Prepare 2 woks, one inside (watercress, green onions.

Ginger mash. 25 grams of liquor.

Garlic crushed rice tooth greens.

Tempeh rock sugar) a total of 9 kinds and mix well.

Add 3 catties of butter to the other pot to boil, then add salad oil and burn until 7-8 is hot, scoop the oil onto the evenly mixed watercress with a spoon, and stir while pouring oil to prevent the watercress from burning. Wait until the oil is finished. Then put the watercress on the fire and boil it over medium heat for about 10 minutes, the watercress is fast drying, and the water vapor is nourishing the peppers, and when the oil is boiling, use low heat to boil, add about 25 grams of liquor after 15 minutes, continue to fry, until the raw materials are quickly dried and add the spices to continue to fry, until the raw materials are 9 minutes dry, and then soak and rise to get peppercorns, and fry for 5-10 minutes.

Here's the practice of hot pot base, here is the practice of hot pot base, I still can't find the practice of hot pot base, ask everywhere**If there is something to tell me about the practice of hot pot base**, the practice of hot pot base is very difficult to find, I really need the practice of hot pot base now, if anyone can find the practice of hot pot base, just tell me the practice of hot pot base**, thank you for telling me how to make hot pot base, it is not easy to find the practice of hot pot base, here is the practice of hot pot base, Here is the practice of hot pot base, I still can't find the practice of hot pot base, ask everywhere**If there is something to tell me about the practice of hot pot base**, the practice of hot pot base is very difficult to find, I really need the practice of hot pot base now, if anyone can find the practice of hot pot base, just tell me the practice of hot pot base**, thank you for telling me how to make hot pot base, it is not easy to find the practice of hot pot base, thank you.