What to add to the hot pot soup and how to make the hot pot soup more red

Red oil. Method: 50 grams of dried chili flakes, 200 grams of salad oil, 30 grams of sesame seeds, 1 grass fruit, 1 star anise, half a teaspoon of salt.

1. Pour the oil into a heat-resistant container, add star anise, grass fruit, and half a teaspoon of salt, which can prevent the hot oil from splashing when heating. Put in the microwave on high for 2 minutes.

2. Take out and pour in 30 grams of dried chili flakes, and then put them in the microwave on high heat for 2 minutes.

3. Take out and add the remaining dried chili flakes, and add the chili peppers in batches to make the red oil more red and bright, and it will not be burnt. Finally, add the sesame seeds and put in the microwave on high heat for 2 minutes.

In addition to spices such as chili pepper and Sichuan pepper, you can try adding butter and chicken fat to boil together.

Summary. 1. The amount of watercress should be appropriate when stir-frying.

2. When frying the hot pot base, you must use low heat, and you must keep shoveling to prevent the bottom of the pot from sticking to the pot, so as to ensure that the color of the hot pot base is red and bright.

3. Adding rock sugar to the base can brighten the soup color, reconcile the flavor of spices and improve freshness.

How to make the soup of hot pot more red and bright.

1. The amount of watercress should be appropriate when stir-frying.

2. When frying the hot pot base, you must use low heat, and you must keep shoveling to prevent the bottom of the pot from sticking to the pot, so as to ensure that the color of the hot pot base is red and bright.

3. Adding rock sugar to the base can brighten the soup color, reconcile the flavor of spices and improve freshness.

The soup at the bottom of the pot stir-fried with rapeseed oil mixed with butter will be more red and bright, as follows:

Prepare the materials. Butter: 1500 grams, bean paste:

1000 grams, rapeseed oil: 1000 grams, dried chili pepper: 1000 grams, Sichuan pepper:

100 grams, sprouts: 100 grams, moromi grains: 100 grams, pickled peppers:

200 grams, tempeh: 100 grams, white wine: 50 grams, cumin:

8 grams, cumin: 8 grams

Fragrant fruit: 5 grams, sand kernels: 5 grams, cloves:

5 grams, white buttons: 5 grams, grass branch state fruit: 5 grams, Sannai:

5 grams, vanilla: 5 grams, thyme: 5 grams, bay leaves:

5 grams, cinnamon: 5 grams, star anise: 5 grams, tangerine peel:

5 grams, old buckle: 5 grams, citronella: 5 grams, jatamansi:

5 grams, licorice: 5 grams, branches: 5 grams, grass drains:

5 grams. 1. Prepare all the spices, cut them into small pieces, then wash them and soak them in water for 20 minutes.

2. Clean the peppers and peppercorns, soak them in water slightly, and then control the excess water.

3. Control the excess water from the soaked spices and beat them into sawdust shape with a food processor.

4. Put the chili peppers in a food processor and crush them, not too fine.

5. Put the broken rice sprouts, tempeh and bean paste into a food processor.

6. Pour rapeseed oil into the pot, add spices to the cold oil, and slowly boil over medium-low heat for more than ten minutes to bring out the fragrance.

7. Boil the butter out of another pot and remove the oil residue.

8. Strain the boiled spice pot into the butter pot with the fierce oil in the pot.

9. Add finely beaten broken rice sprouts, tempeh, bean paste, chili pepper and Sichuan peppercorns, and boil over medium heat for half an hour.

10. Add the filtered spices and boil over medium heat for half an hour.

11. Add white wine, mash and pickled pepper, and boil for another half hour.

The soup at the bottom of the pot stir-fried with rapeseed oil mixed with butter will be more red and bright, as follows:

Prepare the materials. Butter: 1500 grams, bean paste: 1000 grams, rapeseed oil:

1000 grams, dried chili peppers: 1000 grams, Sichuan peppercorns: 100 grams, sprouts:

100 grams, mash: 100 grams, pickled pepper: 200 grams, tempeh:

100 grams, liquor: 50 grams, cumin: 8 grams, cumin:

8 grams, fragrant fruit: 5 grams, sand kernels: 5 grams, cloves:

5 grams, white buttons: 5 grams, grass fruit: 5 grams, Sannai:

5 grams, vanilla: 5 grams, thyme: 5 grams, bay leaves:

5 grams, cinnamon: 5 grams, star anise: 5 grams, tangerine peel:

5 grams, old buckle: 5 grams, citronella: 5 grams, jatamansi:

5 grams, licorice: 5 grams, branches: 5 grams, grass drains:

5 grams. 1. Prepare all the spices, cut them into small sections, then clean them, soak them in water for 20 minutes 2. Clean the peppers and peppercorns, soak them in water slightly, and then control the excess water 3. Control the excess water with the soaked spices, and beat them into sawdust with a food processor 4.

5. Broken rice sprouts, tempeh, and bean paste, put them in a food processor and beat them finely 6. Pour rapeseed oil into the pot, add spices to the cold oil, and slowly boil over medium-low heat for more than ten minutes to bring out the fragrance 7. Boil the butter out of the oil in another pot and remove the oil residue.

8. Strain the oil from the boiled spice pan into the butter pan.

9. Add finely beaten broken rice sprouts, tempeh, bean paste, chili pepper, and Sichuan peppercorns, and boil over medium heat for half an hour.10. Add filtered spices and boil over medium heat for half an hour.

11. Add white wine, mash and pickled pepper, and boil for another half hour.

You can buy a bottle of chili oil and add it to it, the color is bright and red.

The hot pot base generally needs to be boiled for 3 to 4 hours to look good.

Buy some red chili noodles, stir-fry them in hot oil until fragrant, and add them to the hot pot.