Is it okay to stir fry hot pot base? The hot pot base I bought is boiled directly or fried

Dear, of course, think about the taste of hot pot - spicy and fragrant, is it going to drool. But use it in moderation according to your taste. In fact, hot pot base has long been used in the kitchen as a kind of seasoning for dish making, such as Mao Xuewang, spicy fragrant pot, spicy rice noodles, spicy pig's trotters (chicken, duck, fish, beef and mutton, etc.), all kinds of seafood and so on.

OK. The dishes stir-fried with hot pot ingredients will be more fragrant and delicious. Hot pot ingredients can be used not only for stir-frying, but also for soups, stir-mixes, and instant noodles. Although the dish made with hot pot base is delicious, it is best not to do it too often.

Of course, the hot pot base can be used for stir-frying, but pay attention to yourself to put a little more vegetable oil, and then put in vegetable oil can put onions, ginger, garlic, pepper, star anise and other condiments, and then stir-fry.

In this way, you can make a spicy fragrant pot, prepare your favorite vegetables or meat dishes in advance, so that you can put them in the pot and stir-fry them together, pay attention to turning the pot frequently, in order to avoid sticking to the pot.

If you like meat foam, you can stir-fry the meat foam, then put water and then put tofu, cut small tofu, and then you can get a little starch water to thicken it.

If you say that the simple hot pot base is used to stir-fry vegetables, there will be a lot of slag on the base material attached to the green vegetables, so that some people who do not like Sichuan cuisine feel uncomfortable and not very refreshing.

The base of the hot pot can be stir-fried.

Ingredients: a piece of hot pot bottom, a piece of tofu, an appropriate amount of minced pork, an appropriate amount of water starch, an appropriate amount of minced garlic, an appropriate amount of chopped green onions, and an appropriate amount of saltHow to make it:

1. Cut the tofu into small pieces. 2. Add water to the pot and bring to a boil, put a little salt, blanch the tofu for 1 minute, and then remove it. 3. Heat oil in a pot and stir-fry minced garlic until fragrant.

4. Add minced pork and stir-fry until seven are ripe. 5. Stir-fry the hot pot base evenly 6. Add a little water and bring to a boil. 7. Add tofu over medium-low heat and simmer for 5-10 minutes.

8. When the soup is almost collected, add a little water starch to thicken. 9. Put it in a bowl and sprinkle a little chopped green onion to serve.

Of course, the hot pot base can be used for stir-frying, but it is not suitable for frequent consumption, most of the hot pot base is processed with butter and various spices, which is a hot food, and it is easy to cause symptoms such as fire, acne, cough, and physical discomfort when eaten regularly.

The hot pot base can also be used for stir-frying, which can make the fried dishes more flavorful, more colorful, and better in taste, which is a good choice.

Yes, the hot pot base can be used as a seasoning to cook dishes, some places like to eat spicy, but not very good, hot pot base is a simple condiment.

The hot pot base is made by mixing a variety of spices, so the hot pot base can be used to stir-fry, add some green vegetables, bean sprouts and dried tofu and some favorite meatballs, ham and sausage meat, etc.

Yes, the fried dish has a distinct author and is very appetizing, so it is not recommended to put too much, because there are usually a lot of chili peppers and salt in it.

Yes, the hot pot base can be stir-fried, just pay attention to the saltiness, and it is estimated that you can put a little bit on it, otherwise it will be very salty.

The hot pot base can be used for stir-frying, and a little less can be added to the flavor and texture of the dish when stir-frying.

Yes, it's just that the hot pot base is concentrated after all, so be careful not to put too much, and put some hot pot base in the dish after it is evenly cooked.

It is very unpalatable, the reason is very simple, the hot pot material has a strong taste and will suppress other flavors, and it is condensed, it is easy to put more, often put the base material to make all the dishes in the back taste is a taste, bad reviews; If you put less, it is better to mix it by yourself, and the taste will be smoother. And the dishes you think of with hot pot ingredients are generally some dishes that are not very flavorful, but these dishes are dishes that eat the original flavor such as fried greens and cauliflower; These dishes are more about the need for fire, stir-frying, and the skill of time to eat is the original taste, and the seasoning should be just right. And the taste of the hot pot base is very domineering, suppressing other flavors, and those who love hot pot flavor are not counted.

Of course, the hot pot base can be used for stir-frying, for example, the summer flavor shrimp is very fragrant when added to the pot base.

This kind of thing is completely fine, no fuss, and it is eaten like this now.

It's okay to stir-fry with a hot pot base.

Stir-fried vegetables in hot pot base can not be stir-fried vegetarian dishes.

Of course, I sometimes use a hot pot base to stir-fry mapo tofu, make boiled pork slices, make spicy fish, etc., which are very delicious and convenient.

The hot pot base you bought can be boiled directly, or you can fry it and then boil it.

Generally, you can buy bagged hot pot base in the supermarket, and the packaging will indicate how to eat, usually only need to add water to boil or add stock to cook, if you want the hot pot material to be more fragrant, you can also fry it in the oil pot.

The hot pot base purchased in the market itself is a cooked product, just add an appropriate amount of water to the pot before making the hot pot base, then boil over high heat, and then put the appropriate hot pot base according to the ingredients and the number of people, continue to cook for about 2-3 minutes, and the hot pot soup base can be eaten with some favorite side dishes when it boils again.

How to fry the hot pot base

Ingredients: green onion, ginger, hot pot base, cooking oil.

Steps: 1. Cut the green onion and ginger for later use, and half a piece of hot pot base.

2. Put a little oil in the pot, put in the green onion and ginger pot and stir-fry until fragrant, then put the hot pot base in it, stir-fry over low heat, and slowly melt the hot pot base.

3. In the process of frying the hot pot base, the fragrance is stimulated, and the whole house is filled with the aroma of hot pot, then add stock or water to boil, and boil it in water for your own food.

4. Pour the boiling soup into the hot pot, then put the vegetables and meat to eat.

Generally yes. Before boiling the hot pot, fry the hot pot base, you can fry the fragrance in the hot pot base, and after the fragrance is fried, pour it into the stock and boil it over high heat. Usually, the fried hot pot base will be more flavorful and will taste better.

The flavors of hot pot base include spicy flavor, clear soup flavor, mushroom soup flavor, seafood flavor, etc.

When frying the hot pot base, you can't go directly to the pot, you need to put oil first, then add some green onion and ginger to stir-fry, and finally put in the hot pot base and fry until it melts.

The hot pot base can not only cook hot pot, but also can be used to stir-fry, make soup, cook noodles, etc.

You can make spicy tang.

Ingredients: 150g of hot pot base.

Excipients: 50g beef balls, 50g fish balls, 50g fish tofu, 50g gluten, 50g yuba, 50g shiitake mushrooms, 50g broccoli, 50g tofu rolls, 50g ham slices, appropriate amount of water.

The practice of spicy hot.

1. Take a pack of hot pot base ingredients.

2. Use kitchen scissors to cut the base material.

3. Pour an appropriate amount of water into the pot and bring the water to a boil over medium heat.

4. Pour the spicy hot base packet into the water and mix the packet with chopsticks.

5. In the order of meat-fish-soy products-vegetables.

6. Put the ingredients skewered with bamboo skewers in advance into the pot in order.

7. Cook the meat until it is medium-rare, then add the next ingredient, and finally add vegetables.

8. Cover the pot and simmer for 30 seconds before turning off the heat.

9. Remove the shabu-shabu ingredients, take an appropriate amount of red oil soup base and serve.

Can you stir-fry hot pot bases?

The answer is yes, n methods of stir-frying vegetables with hot pot base, frying, frying and stewing, and can also be made into cold dressing. Every foodie's kitchen will have such a seasoning - hot pot base, not only can you put a little when cooking noodles, stir-fry, coriander, boiled fish are necessary for Sichuan cuisine, so how to make these delicious dishes with hot pot base? Let me introduce you one by one!

Dry pot potatoes. 500g of potatoes, 80g of pork belly, half an onion, 1 green garlic, 1 parsley, 4 dried chilies, 1 small section of green onions, 10g of ginger, 2 cloves of garlic, 15g of hot pot base, 10ml of cooking wine, 10ml of light soy sauce, appropriate amount of oil.

Method. 1. Wash and peel the potatoes, cut them into round slices about 4 mm thick, cut the pork belly into thin slices, shred the onion, cut the green garlic and parsley into small pieces, cut the dried chili pepper into small pieces, cut the green onion into small pieces, slice the ginger and garlic;

2. Pour an appropriate amount of oil into the pot and heat it, add potato slices and fry over medium heat until the golden brown surface on both sides is crispy, remove and drain the oil;

3. Leave the bottom oil in the pot, add the pork belly slices and stir-fry the oil, stir-fry the green onion, ginger and garlic until fragrant, and add the hot pot base to fry the red oil;

4. Add the onion and parsley and stir-fry the raw potatoes, then put in the fried potato slices, pour in the light soy sauce and cooking wine and stir-fry evenly, and finally add the green garlic and stir-fry a few times to put it into the pot and serve.

Hello, happy to answer for you, your question I have received, please give me two minutes or so to type, I am not a robot, please do not end the order, thank you

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 bone broth separately to replace the soup stock powder) Step 4: After all the ingredients are ready, put them all into the pot, add the broth, and bring to a boil.

Once boiling, it's time to start shabu-shabu.

The second method: Step 1 Ingredients preparation: dried chili pepper and Sichuan pepper, star anise and cinnamon, bay leaf and ginger, green onion and bean paste, shiitake mushroom and goji berries, edible salt and dark soy sauce, bone broth.

I believe that these materials are essential for every family, very good to prepare, and do not need to be so complicated. Step 2: Stir-fry the spices to bring out the fragrance, then add the bean paste to fry the red oil, then we put the ginger slices and green onions into the pot, and finally we add the appropriate amount of water and salt, dark soy sauce, oyster sauce and choose high heat to boil. Let's turn the heat to low and it will take about 25 minutes.

The spicy hot pot base is just like that. Step 3If you like to eat the bottom of the clear soup pot, you can use the bone broth completely, we only need to add ginger, mushrooms, goji berries and edible salt to it, just boil! As long as you learn how to make these homemade hot pot bases, you don't need to go out to buy them anymore, you can make hot pot bases in 3 simple steps, with zero additives!

1. In the process of frying the hot pot base, it is necessary to use low heat, so as to avoid frying the raw materials, and secondly, to make the fragrance and pigment inside the raw materials fully exude.

2. During the frying process, you should also use a hand spoon or spatula to keep turning to make the raw materials evenly heated and avoid sticking to the pan.

3. The Pixian bean paste added to the hot pot base is mainly used to enhance the flavor, and the glutinous pepper is mainly used to improve the color, but both should be slowly fried to dry the water vapor, so that its taste and pigment can be fully dissolved in the oil.

4. Adding rock sugar to the hot pot base can play a role in "brightening" the soup, and adding mash juice is to promote the spicy flavor in the bean paste and chili pepper and the fragrance in the spices to fully seep out and dissolve into the oil. In addition, the addition of mash juice can also play a role in harmonizing the flavors and removing the bitterness and astringency of certain spices.

5. The addition of spices to the hot pot base is undoubtedly to increase the flavor The comfrey added is to increase the red color, but the amount of spices should not be too large, otherwise it will produce a bitter and astringent taste. At the same time, the types of spices added should not be too much, mainly add star anise, saannai, cinnamon, cumin and other commonly used spices, and then add a small amount of other spices to assist.

Note that there are usually fewer spices added to the hot pot base than in the brine.

6. When preparing the hot pot soup, if the taste requirements are not too spicy, then the dried chili peppers do not need to be directly fried in the wok with oil, but first blanched in a pot of boiling water to reduce its spiciness, and then taken out and sprinkled into the hot pot.

7. There is a certain difference between the frying method of large batches of hot pot base and the frying method of small batches.

In small batches, the spices in them are generally powdered and the amount is reduced, and the frying time of the spices should be appropriately shortened.

8. After the hot pot base is fried, there is a layer of oil floating on the surface.

We can beat a part of this oil into old oil for the next stir-fry as "mother oil", because this will make the flavor of the hot pot base more rich and mellow.

Raw materials for hot pot soup: 300 grams of pork cob bones, 300 grams of beef cob bones, 100 grams of chicken claw bones, 10 grams of ginger, 30 grams of green onions, 20 grams of cooking wine, 30 grams of chicken essence, 15 grams of monosodium glutamate.

Preparation method: 1. Pig cob bones and cow cob bones are washed and broken; Wash the chicken claw bones; Ginger slap broken; Green onion knotting.

2. First blanch the pork stick bones, beef stick bones, and chicken claw bones in a pot of boiling water, remove them and put them in a pot of clear water, add ginger, green onions, and cooking wine, boil over high heat, and then turn to low heat to boil until the soup is milky white.

3. Then add chicken essence and monosodium glutamate, put dried chili peppers and peppercorns into the wok, add vegetable oil and fry until fragrant, and then sprinkle them into 5 hot pots respectively, and sprinkle 150 grams of dried chili peppers and 25 grams of peppercorns in each hot pot, then you can serve the hot pot to the table, and after boiling for a few minutes, you can start scalding various raw materials.