The production of hot pot base, detail 30

The practice of Sichuan hot pot base.

Oil: kilograms of butter (add ginger, green onions, garlic to boil until fragrant, remove the fishy smell), 2 kilograms of lard, 3 kilograms of rapeseed oil.

Ingredients: kilograms of glutinous chili peppers (dried chili peppers are boiled in boiling water for about 2 minutes, then removed and twisted into puree), 3 kilograms of Pixian bean paste for hot pot (finely chopped), 1 bag of Yongchuan black bean sauce about 500 grams, 1 kilogram of Sichuan pepper, 500 grams of rock sugar, 500 grams of mash, 500 grams of ginger, 1 kilogram of garlic, and kilograms of green onions.

Spices: star anise 40 grams, grass fruit 30 grams, cloves 20 grams, cinnamon bark 40 grams, white cardamom 100 grams, cumin 80 grams, bay leaf 30 grams, long pepper 20 grams, grass row 50 grams, lingcao 100 grams, vanilla 60 grams, kaempfera 20 grams, thyme 30 grams, sand kernels 30 grams. (The grass fruit is broken, and the star anise, kaempfera, and cinnamon are divided into small pieces.)

Then stir-fry the spices over low heat until fragrant to make a powder. ）

How to make the base:

1. The vegetable oil is first refined, the ginger is broken, and the rock sugar is crushed.

2. Pour vegetable oil into the pot and heat it, put in butter and lard, put ginger, garlic cloves, and green onion knots into a low heat to boil until fragrant, take it out, and then put down Pixian bean paste and glutinous peppers, change to low heat and slowly fry for an hour, until the water vapor is dry, the aroma is overflowing and the pepper is slightly whitish, and then the spice powder is added, continue to fry over low heat for 20-30 minutes until the color in the pot becomes darker, add rock sugar and mash juice, and boil over low heat until the water in the mash juice completely evaporates.

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Does the landlord know that everyone's taste for hot pot base is different?

Big bones, salt, soy sauce, thirteen spiced ginger, you can eat it when you open it, you can eat it with fragrant sauce.

Whether the hot pot is delicious or not, the base material is the key. The following is a tutorial on how to make hot pot bases, let's do it together!

Make glutinous chili peppers first: put the dried chili peppers in a pot and cook them for about half an hour, add the lid and simmer for about half an hour, then take them out and remove the mushrooms, drain and chop them, that is, they become glutinous chili peppers. This is the key to the spicy taste of hot pot!

Cut the butter into pieces and refine, add ginger, green onion and garlic, stir-fry over low heat, completely fry the water in it, completely refine the butter until it is fragrant, and then turn off the heat and wait for the butter in the pot to cool down, pour in the blended oil and heat it to eighty percent hot.

Then add about 200 rock sugar and stir-fry to prevent the paste in the pan and wait for the rock sugar to melt.

After the rock sugar melts, turn on high heat and stir-fry the ginger foam, garlic cubes, green onions, and glutinous chili peppers.

After adding the chili peppers, turn on low heat and slowly dig and stir-fry until the moisture is dry and the moisture is reduced.

Add spices (fennel seeds, bay leaves, cloves, grass fruits, nutmeg) and spices need to be crushed. After the peppercorns and mash, stir-fry slowly. Be careful with the pot and pay attention to the heat!

On the way, you need to add about half a cup of liquor, and after the water is fried, the aroma will come out, and then you can turn off the heat and cool.

When you want to eat hot pot, put some blended oil in the wok and fry it, slowly fry the base, add the soup boiled with bones, add some chicken essence and mash and chili pepper (if you like heavy spicy) Chi Cha add some pepper and green onion to boil into a hot pot soup pot and you can eat it.

The method of making the hot pot base is as follows:1. Wash the green onion, ginger, garlic, onion and coriander and cut them for later use. After a simple wash of the dried chilies, add water and cook until they become large and soft.

Soak peppercorns and spices in warm water (at least 15 minutes is recommended). Break the boiled peppers (chop them with a knife), pour in lettuce oil, and add a little peppercorns (over medium heat).

2. After soaking the peppercorns, turn off the heat for 2-3 minutes to cool down (mix with butter and then add directly until melted), add ginger, garlic and onion and stir-fry over low heat for 3-5 minutes, add green onions and coriander, and stir-fry until slightly browned and leaked. Add the bean paste and stir-fry over low heat to bring out the red oil.

3. Add the crushed chili peppers, stir-fry over medium-low heat for 10-15 minutes, and stir-fry with moisture. Strain out the spices and stir-fry for about 2 minutes, strain out the peppercorns and stir-fry for 5-10 minutes, add the tempeh, and continue to stir-fry for 5-10 minutes. Add the mash and continue to stir-fry for 5-10 minutes. Remove from heat.

Remove from the pan and add vegetable oil and butter, add green onion knots and ginger slices when the oil is hot, turn golden brown and remove. Add the bean paste and stir-fry for 2 minutes, then add the chopped pepper and tempeh and stir-fry over low heat for 10 minutes, then pour in the broken spices and peppercorns, and stir-fry over low heat for 10 minutes. Finally, pour in rock sugar, monosodium glutamate, and salt to cool off the heat, and the fragrant hot pot base is ready.

Ingredients: Sichuan pepper, dried chili, tempeh, rock sugar, bean paste, ginger, green onion, chicken essence, salt, raw butter, vegetable oil, cinnamon, star anise, cloves, sand kernels, cardamom, cumin, grass fruit, kaempfera, green chopped pepper.

1. After the raw butter is completely melted in a pot over low heat, sieve and retain the oil. Slice the ginger and tie the green onion knot for later use.

2. Dry chili peppers in a pot under cold water, continue to boil for 10 minutes, turn off the heat, and then remove and chop for later use.

3. Put cinnamon, star anise, cumin, etc. into a pot and boil for 2 minutes, turn off the heat, and then remove and chop into spices for later use.

4. Put in vegetable oil and butter from the pot, boil until it is hot, then add green onion knots and ginger slices, turn golden brown and remove them.

5. Add the bean paste and stir-fry for 2 minutes, then stir-fry the green chopped pepper on low heat for 10 minutes, then pour in the broken spices and peppercorns and stir-fry on low heat for 10 minutes, and add the dried chili pepper.

6. Finally, pour in rock sugar and fry over low heat for 20 minutes. Add MSG and salt and stir-fry evenly, turn off the heat and pour into the container to cool, and the flavorful hot pot base is ready.

The steps are as follows:

1. The formula of the base material of the cylinder bone hot pot, 2. The main ingredients: 500 grams of the barrel bone knock section, 100 grams of square bamboo shoots, and 100 grams of tofu skin.

3. Seasoning: 5 grams of cooking wine, 8 grams of chicken essence, 2 grams of salt, 10 grams of hot oil, 2 slices of old ginger, 2 sections of green onions, and the method of tubular bone hot pot base: Put the tubular bones into the soup pot and add water, bring to a boil on the heat, skim off the foam, turn to medium-low heat and boil for 4 hours, add seasonings, square bamboo shoots, and tofu skin to boil.

The hot pot base can be used to make hot pot chicken, and the method is as follows:

Ingredients: 2 chicken thighs, half a package of spicy hot pot base.

Excipients: 1 green pepper, 1 carrot, a little garlic cloves, 1 ginger slice, a little onion, half a spoon of Pixian bean paste, 5 grams of rum.

Steps: 1. Prepare the required ingredients in advance.

2. Peel and wash the carrots and cut them into hob pieces for later use, wash and break small pieces of green peppers for later use, shred onions for later use, flatten garlic cloves for later use, and slice ginger for later use.

3. Wash the chicken thighs to control the moisture and chop them into small pieces, or you can first debone the chicken thighs and cut them into small pieces.

4. Add an appropriate amount of water to the pot, add ginger slices and 1 tablespoon of rum to remove the smell.

5. Stir the chicken pieces under cold water with chopsticks and bring to a boil.

6. Skim off the surface foam after the water is boiled.

7. Blanch the chicken pieces and drain them.

8. Pour a little cooking oil into a non-stick frying pan and heat it to make the garlic cloves and onions fry until fragrant.

<>10. Add the spicy hot pot chicken base and stir-fry evenly, here I put half a pack of hot pot base, which tastes slightly spicy.

11. Add the chicken pieces and stir-fry the drain and slip evenly, then pour in the cut carrots, the carrots are cooked slowly and put in advance, the carrots are mainly for color matching, so you don't need too much.

12. Add an appropriate amount of boiling water or hot water, cover the lid, and cook over medium heat for about 15 minutes. You don't need to use too much water to cover the chicken nuggets.

13. Finally, add the green pepper and stir-fry evenly, and turn off the heat. Green peppers are easier to cook and put at the end, or they are not easy to change color.

Ingredients: 3 kg of butter, 2 kg of salad oil, 1 kg of Pixian bean paste, 50 grams of white wine, 20 grams of mash, 1,5 kg of Ziba sea pepper, 1 tael of ginger, 1 tael of garlic, 2 Sichuan peppercorns, 15 grams of tempeh, 15 grams of Yibin broken rice and tooth vegetables, 1 tael of rock sugar, 2 taels of high-quality chili noodles, 1 tael of green onions, 3 inch segments.

Spice formula: 5 grams of white buttons, 5 grams of grass fruit, 3-5 grams of Sannai, 3-5 grams of cloves, 5 grams of sand kernels, 5 grams of fragrant fruit, 5 grams of cumin, 5 grams of cinnamon, 5 grams of licorice, 5 grams of branches, 5 grams of grass, 5 grams of old buttons, 5 grams of jatamansi, 5 grams of tangerine peel, 5 grams of chinai, 5-8 grams of citronella, 5 grams of star anise, 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, put 9 kinds of bean paste (bean paste, green onions, ginger, mash, 25 grams of white wine, garlic, broken rice, tooth cabbage, tempeh, rock sugar) 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.

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If you eat it at home, it's very simple, you can use pork rib soup or chicken soup or fish soup to make soup (fish soup is the best, low calories), and then add some shrimp, green onion strips, garlic, salt and other seasonings in the soup, and finally add some little sheep hot pot base, add as much to see if you can eat spicy. For dipping sauce, you can get some minced garlic and sesame oil, or use hot sauce

Step 1: Prepare an all-in-one package of hot pot base (including hot pot base, seasoning powder, soup stock 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.

I don't know how to do it, so I buy ready-made, there are many hot pot bases sold in the supermarket, but there is no comparison with the hot pot restaurant, we eat it ourselves, and it is good, many flavors.

Bottom material? Is it the pot base (soup) or the hot pot dipping sauce?

A more detailed question can help you.