How to make the bottom of the pot and soup sauce for snacks and spicy hot?

Method: 1. Break the bones of the stick, blanch the water, and boil it into a broth for later use. 2. After heating the wok, pour in vegetable oil, about 500ml, (don't save it, or the hot pot will become more and more tasteless) After the vegetable oil is cooked thoroughly, turn off the heat and let the oil cool slightly; Turn on low heat, pour in three tablespoons of watercress, cut into a small half bowl of dried chili peppers, and various spices (dry grocery stores and supermarkets have good **); Stir-fry until the color is bright and the fragrance overflows; Pour in an appropriate amount of sugar juice, pat the ginger, cut the peeled garlic (at least 10 grains) in half, and put it in the pot at the same time; Add the boiled bone broth, finally add an appropriate amount of salt and chicken essence, boil, boil for 10 minutes, and then add to the blanch.

If you feel that the oil is not enough when eating, you can also add butter to boil together, there will be a special fragrance, but now more people like to eat pure vegetable oil hot pot) Ingredients: 1 Original soup dish You can directly fill the original soup from the pot, add an appropriate amount of monosodium glutamate and salt. 2 Sesame oil dish Pour in an appropriate amount of sesame oil, add chopped green peppers, and add minced millet peppers if you are not afraid of spicy.

Then add salt, monosodium glutamate, kohlrabi, minced peanuts and coriander. 3 Dry dish This method, I'm afraid only Sichuan people dare to eat, directly use dried chili noodles to add pepper noodles, salt, monosodium glutamate, peanuts and coriander to eat. Generally speaking, anything can be soaked in hot pot, depending on your taste.

Of course, it is delicious to have meat and vegetables, meat has fatty beef, pork, shrimp, ham sausage, all kinds of seafood, animal offal, etc., and there are more vegetarian dishes, mushrooms, vegetables, vermicelli, beans, konjac, and soy products. Only unexpected, not unexpected. This is the slogan of the Sichuan people!

Except for airplanes flying in the sky, and everything running on the ground except cars, everything can be shabu. The family sat together in a reunion, drinking cold beer, chatting about family cooking, eating and sweating, that taste, in a Sichuan dialect, is really miserable! If you like it, you may want to try it at home!

1. The four oils (butter, lard, sheep fat, soybean oil) have specific brands and proportional requirements in the formula.

Butter: Adds mellow flavor to the soup base.

Lard: Increases the freshness of the soup base.

Sheep fat: The main function is to improve freshness, but the sheep fat itself has a large smell, so the dosage is relatively small.

Soybean oil: anti-greasy.

2. Bean paste: to increase the flavor and freshness and color, it is necessary to fry the sauce fragrance over low heat when stir-frying (there are specific brand requirements, and the taste of different brands is also quite different).

3. Tempeh: freshness and fragrance (need to be chopped to facilitate the flavor to be integrated into the oil, but should not be too broken, if it is too broken, the soup will be dark and turbid in color, affecting the appearance.)

4. Rock sugar: to enhance freshness, make the soup taste sweet, and also increase the color and brightness of the soup.

5. Coriander seeds: remove the smell and increase the flavor to promote appetite (after crushing, use secret ingredients to soak, the fragrance is fast and not easy to fry).

6. Red sesame pepper: remove the smell and increase the flavor, and focus on the fragrance of the pepper.

7. Green sesame pepper: remove the smell and increase the flavor, remove the peculiar smell, and increase the hemp degree of the main ingredient (the selection of green sesame pepper species has a great impact on the hemp degree of the base material, and the hemp degree of different types of green sesame pepper varies greatly).

8. Pepper noodles: rich in capsaic, red pigment is mainly used for flavor and coloring.

How to make homemade spicy hot:

Spare ingredients: 1 pinch of cumin, a little peppercorns, a few rock sugars, 1 small bunch of fresh rattan pepper, appropriate amount of chili oil, 1 grass fruit, appropriate amount of cumin, appropriate amount of sesame seeds, 2 bay leaves, 3 star anise, 1 small piece of cinnamon, a little bean paste, appropriate amount of dried red pepper, 180 grams of butter, appropriate amount of broth, 180 ml of vegetable seed oil;

Production process: The first step is to make the soup base, put the wok on the fire, mix the rapeseed oil and butter into the pot, burn it to 6 hot, put the cut ginger slices and peppercorns into the leaky mold, fry the fragrance, put the bean back petal sauce into the pot and stir-fry for a while;

The second step is to put the prepared broth into it, add rock sugar, salt, dried red pepper and all the spices, after it is boiled, use a spoon to skim off the foam, the bottom of the spicy hot pot is ready, and then prepare the ingredients according to personal preferences;

The third step, prepare an appropriate amount of cabbage, pick and wash it, control the moisture, peel the potatoes and clean them and cut them into slices, cook the quail eggs in the pot in advance, and then peel them.

The fourth step is to put the soup base on the fire, keep it boiling slightly, boil all kinds of ingredients for a while according to the difficult ones, then put in the easy-to-cook ingredients, blanch all of them, and then put all the scalded ingredients into a bowl;

The fifth step is to pour some soup, then add chili oil and sesame oil to taste according to personal taste, sprinkle with fried sesame seeds and cumin, and those who like sesame sauce can also be paired, and you can start to enjoy.

Pour a little oil into the pot, after the oil is hot, put the green onion, ginger and garlic and stir-fry until fragrant.

If you have bean paste, you can add another spoonful of bean paste, fry the red oil, add two pieces of rock sugar, and the taste is also good Put the hot pot base into the pot and fry until the hot pot base grinds Luqing completely melted.

Pour 1 bowl of water into the pot, and then pour the pure milk into the pot.

Use a colanderer to remove the spices from the pan.

One is to fry the sauce, the specific method: take a large iron pot 1, heat 5 kg of rapeseed oil, 1 kg of butter, boil until melted and release 1 kg of ginger and dried pepper, 500 grams of ginger, 1500 grams of two gold peppers and spice bags (star anise, cardamom, cinnamon, tangerine peel 50 grams each, bay leaves, grass fruit 25 grams each) fry over low heat until ginger becomes golden and fragrant, take out the incense package, then quickly put in 5 kg of Pixian bean paste fried with rapeseed oil in advance, 1500 grams of Sichuan pickled pepper, fry over low heat until the oil turns red, Then pour the fried Sun Jinghao spices into the pot, fry them with the bean paste until fragrant, cool them off the heat, and use a meat grinder to grind the fried raw materials. The second is to prepare soup marinade.

Take 500 grams of fried sauce and 3 kilograms of beef bone broth boiled in advance and put them into the pot, boil for 30 minutes over medium heat, filter and remove the slag after the flavor of the sauce dissolves in the soup, and then add 30 grams of white butter, 250 grams of red oil, 25 grams of crushed peppercorns and cooking wine, 40 grams of mash juice, 4 green onions, and 5 grams of monosodium glutamate to boil.

If you just want to eat something that is numb, spicy and hot, you can use hot pot seasoning, adjust a pure tuan huduan soup base, put it a little spicy, put some peppercorns and the like to make oranges.

Ingredients for the base soup of Malatang.

200 grams of vegetable oil (135 grams of eggplant), 100 grams of lard, 30 grams of bean paste, 30 grams of pickled ginger slices, 40 grams of pickled chili peppers, 10 cloves of garlic, 50 grams of ginger, 15 grams of Sichuan pepper, 25 grams of sugar, 10 grams of refined salt, 5 grams of monosodium glutamate, 3 grams of pepper noodles. Add 500 grams of chicken broth or duck broth.

250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian bean office, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of Sichuan pepper, 2 grams of pepper, 30 grams of dried chili pepper, 20 grams of mash juice, 20 grams of Shaojiu, 10 grams of ginger rice, 100 grams of refined salt, 10 grams of grass fruit, 10 grams of cinnamon, 10 grams of grass grass, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup.

Put the wok on the fire, burn the vegetable oil to 6 ripe, and then cook the bean office in Pixian County (first fine) to stir crispy, quickly put in the ginger rice, flower and pepper and stir-fry the fresh soup immediately. Then add the fermented black bean sauce, finely ground rock sugar, butter, mash juice, cooking wine, refined salt, pepper, dried chili, grass fruit and other condiments. After boiling, the foam is removed to form brine.

"How to make Malatang delicious soup base is very important", let's take a look!

First of all, let's take a look at how to make Malatang delicious:

Ingredients: vermicelli, spinach, purple sweet potato balls, mushrooms, rice cakes, kelp, etc. Steps: 1Heat the oil in a pan, the oil is hot, add the ginger, garlic slices and stir-fry until fragrantPour in the stock and bring to a boil.

3.Put purple sweet potato balls, mushrooms, rice cakes, and kelp in a pot and cook them in turn for 4Then add the vermicelli and cook it.

5.Add the spinach and cook.

6.Add an appropriate amount of salt and bean paste.

7.Flip it, and you can eat it out of the pot.

Tip 1Spinach cooks easily, so put it at the end to cook.

Tips: The ingredients used in Malatang are easy to cook, and you don't need to cook it for too long, otherwise the taste will not be very good.

Materials

Dried sea pepper segments to taste.

Sichuan peppercorns to taste.

Star anise: 2 pcs.

Ginger A small piece.

Garlic to taste.

Essence of chicken to taste.

Salt to taste. 1 green onion.

The preparation of the spicy hot soup base

1.Pour an appropriate amount of oil into the pot, and after the oil is hot, put the dried sea pepper, Sichuan pepper, and star anise into the pot and stir-fry until fragrant.

2.Put two tablespoons of Pixian bean paste into the pot and stir-fry until fragrant.

3.Add the ginger slices and green onions.

4.Pour in an appropriate amount of water.

5.Put an appropriate amount of salt and chicken essence in the pot, turn to low heat and boil for 5 minutes after boiling, and the spicy soup base is ready.

Extended information: Malatang originated on the shore of the Yangtze River. Originally, it was the boatmen and slender men who created the easy and unique way to eat Malatang. From Chengdu to the Three Gorges of the Sichuan River Basin, because of the turbulent water, the slender man has become an indispensable scenery, they pull the fiber, in the riverside to build up stones, set up a clay pot, pick up some branches for dry firewood to make a fire, scoop a few scoops of river water, everything is taken from local materials, there are vegetables to put vegetables, there are no vegetables to pull some wild vegetables to fill, and then put in sea pepper, pepper and other seasonings, shabu and eat, both can be satisfied, and can drive away cold, dampness.

Because of its simplicity, it quickly spread along the river.

Later, the vendors on the wharf saw the business opportunity, so they transformed the dishes and stoves, placed them at both ends of the burden, and shouted as they walked. Now, Malatang has gradually walked from the river to the shore. This is the origin of Malatang.

Malatang is the most distinctive snack in Sichuan and Chongqing, and it can also best represent the "Sichuan flavor". Large and small Malatang shops and stalls are all over the streets and alleys, which can be described as a beautiful scenery in the cities of Sichuan and Chongqing. Malatang is a folk snack in Sichuan, and it is the crystallization of the wisdom of many people.

In the humid and foggy Bashu region, the boatmen and slender men who have worked for a long time build a stove, set up a clay pot, take local materials, pull some wild vegetables, put in pepper, pepper and other spices, and eat them in a hot shabu. It can not only satisfy the stomach, but also drive away cold and dampness. Later, this custom of cooking shabu-shabu was followed, and later developed into the spicy tang that we often see on the streets and alleys.

Malatang recipe: Beer County Douban dried red pepper star anise a small amount of jujube A small amount of wolfberry A small amount of cinnamon A small amount of dried Xianggu A small amount of chicken essence monosodium glutamate Salt Pepper Sichuan pepper Garlic Green onion white section Sugar Ginger slices (take the skin) Tomatoes Vegetable oil 50 grams of butter 3 catties of old oil Broth, the basic recipe is basically these.

Step 1: First soak a small amount of spices in boiling water to remove the bitter and astringent taste of the herbs, and then put them in a small cloth bag for later use. Step 2:

5. Turn off the heat and change the pot to the induction cooker, light the fire and start eating

Appropriate amount of salt, 1 bottle of hot pot base, appropriate amount of chicken powder, appropriate amount of pepper, 2 spoons of sesame paste, 1 spoon of Sichuan pepper oil, 1 spoon of sesame oil, 1 2 spoons of oyster sauce, 1 4 spoons of leek flowers, 1 spoon of light soy sauce, 1 4 spoons of sugar, appropriate amount of white sesame seeds, 20 grams of garlic, 20 grams of ginger, 20 grams of green onion.

1. Heat the oil in a pan (1 times more than usual), add the green onion, ginger and garlic.

2. Stir-fry over low heat until the green onions are slightly browned.

3. Add the spicy sauce, simmer over low heat, and stir-fry until the red oil comes out.

4. Add water, (chicken broth, pork bone broth, beef bone broth is the best) until the pot is 8 minutes full. Add salt, chicken powder and pepper to taste.

5. After boiling, scoop up the green onions, ginger, and garlic (you can also leave them untied, just to make the soup look clear), put in the skewers, and blanch them.