What are the ingredients in the hot pot base, and how many kinds of ingredients are there in the hot

1. Bay leaves. Bay leaves are also called bay leaves, the stems and leaves of bay become spices after drying, bay leaves taste spicy and fragrant, can not only add fragrance, but also can drive away cold and dehumidify, suitable for marinade, hot pot base and spicy hot base, has appetizing effect. Bayinburgh is also used in home cooking, stewing, and stewing of meat.

2. Fennel. Fennel is also called cumin, fennel seeds, Huaixiang, its tender stems and leaves can be eaten as vegetables, fennel dumplings, fennel noodles, etc., the taste is delicious and refreshing; After the seeds are dried, they are seasoning spices, which are the main ingredients of the five-spice powder we often eat at home! Fennel seeds have a spicy taste and have the effects of warding away cold, appetizing and strengthening the spleen.

3. White buckle. White button is the fruit of the ginger plant white cardamom, it is one of the main raw materials of curry powder, the taste is fragrant and spicy, it can regulate qi and eliminate food, and it is often used to increase the fragrance and greasy when roasting chicken and braised meat and making braised soup.

4. Cinnamon bark. Cinnamon is the bark of cinnamon, cinnamon, Sichuan osmanthus and other laurel trees, basically all of them are Lauraceae plants, Lauraceae plants have a very strong fragrance, cinnamon is the best fragrance seasoning, and it is also the earliest spice used by human beings.

5. Octagonal. Star anise is a plant of the Magnolia family, star anise, its other name is anise, fruits and leaves can extract aromatic oil, our common star anise spice is made of its dry and ripe fruits, the taste is mellow and sweet, it has the effect of dissipating cold in the warmth, regulating qi and relieving pain.

6. Dried chili peppers.

Dried chili pepper is the product of red pepper drying and dehydration, which is most used in Sichuan, Xiangyun, Guizhou and other places, and is an indispensable spice for hot pot base.

7. Sichuan peppercorns. Zanthoxylum pepper is a rutaceae plant, the peel can extract sesame oil, the seeds are often used to eat, the taste of pepper is spicy, this is our unique spice in China, foreign people rarely eat. Some people describe the taste of Sichuan pepper, like an electric current jumping on the tip of the tongue, and this numb feeling is the biggest feature of Sichuan pepper.

8. Grass fruit. Grass fruit is ginger family, cardamom plant, mainly distributed in the south, wild grass fruit grows in the bush of wild forest, the fruit is red and very attractive, it becomes brown after drying, it is used as a seasoning spice, boiled meat stew soup can remove the smell, especially suitable for stewing with beef and mutton, can remove the smell, make the meat more fragrant and delicious.

The hot pot base recipe is 20 grams of bean paste, 20 grams of mash, 10 grams of sprouts, 1 piece of ginger, 10 grams of tempeh, 1 piece of rock sugar, 1 piece of garlic, 45 grams of Sichuan pepper, 1 green onion, 200 grams of white wine, 200 grams of oil, 30 grams of dried chili pepper, 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, and 7 grams of cinnamon.

In general, the ingredients for hot pot are:

1.Hot pot base: There are many base ingredients in the hot pot base, such as seasoning powder, soup stock, hot pot red oil, etc.;

2.Hot pot red oil:

3.Dried chili peppers: There are chili peppers in the hot pot base, but this spicy taste is not enough at all, so it is necessary to add dried chili peppers;

4.Ginger, garlic, green onion: these ingredients are the basic ingredients of hot pot, and these ingredients will be used in making various dishes, which play a role in removing the smell and adjusting the aroma of food;

5.Sichuan pepper: Why is the hot pot so fragrant, in fact, the main ingredient is the taste of Sichuan pepper, which can regulate the aroma of food;

A lot. 3 catties of butter, 2 catties of salad oil, 1 catty of Pixian bean paste, 50 grams of liquor, 20 grams of mash, 1 tael of zibaba sea pepper, 1 tael of ginger, 1 tael of garlic, 2 Sichuan pepper, 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 and 3 inches.

The key to the taste of hot pot base lies in the selection of ingredients, the ratio of spices, and the mastery of heat.

For example, if you choose the best cheap butter, the taste of the fried hot pot base will be very different, the taste is not fragrant, there are all kinds of strange smells, and it is easy to bubble when shabu-shabu.

Hot pot bases include clear soup pot, butter pot, spicy pot, tomato pot, mushroom soup pot, etc. 1. Clear soup pot: with clear soup as marinade, with a variety of seasonings, its flavor is strong and fresh, fragrant and hot, and tempting appetite.

2. Butter pot: Butter is rich in cholesterol and has a strong fragrance. 3. Spicy pot:

It is characterized by numb, spicy, fresh, fragrant, oily, and mix-and-match, and the taste is diverse. 4. Tomato pot: Tomato hot pot base and beef brisket are made of raw materials.

Hot pot bases include clear soup pot, butter pot, spicy pot, tomato pot, mushroom soup pot, etc.

1. Clear soup pot: with clear soup as marinade, with a variety of seasonings, its flavor is strong and fresh, fragrant and hot, and tempting appetite.

2. Butter pot: Butter is rich in cholesterol and has a strong fragrance.

3. Spicy pot: It is characterized by numb, spicy, fresh, fragrant, oily, and mix-and-match, with diversified tastes.

4. Tomato pot: Tomato hot pot base and beef brisket are made of raw materials.

5. Mushroom soup pot: Wild mushrooms are popular, rich in a variety of nutrients, and have a light taste.

1. The practice of authentic Sichuan hot pot base.

Preparation: Half a catty of dried chili peppers, cut into 2 cm segments, Pixian bean paste, garlic one tael, ginger, Sichuan pepper one tael, star anise two, green onion 3, soy sauce, salt, leaves.

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

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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.

Second, how to fry the base of Sichuan old hot pot.

1) Materials: 50 kg of butter, 13 kg of dried chili pepper boiled in boiling water for 2 minutes, two-thirds of the boiled chili pepper into glutinous sea pepper, 3 kg of good pepper, 1 kg of sorghum wine, 2 kg of mash, 3 kg of Pixian bean paste, 3 taels of bean mother and child, 3 taels of sprouts, 3 kg of green onions, 1 kg of onion slices, 5 kg of old ginger slices.

2) Method: 1. First put the butter into a large pot and burn it over high heat, burn it to 7 into heat, change it to medium heat, put the green onions and onions into the oil pan and burst the water, and remove it.

2. Put the ginger in the oil and stir-fry until there is less moisture, then add the watercress, bean mother and child, sprouts, and a large spatula to keep shoveling, so as not to fry the pan, fry the glutinous sea pepper when the water is about to dry, change the fire, and the spatula can not be stopped.

3. When the pot boils for 10 minutes, change the heat to medium, add the remaining sea pepper and continue to fry.

4. Stir-fry until the color of the sea pepper begins to darken, add the mash and continue to fry.

5. Stir-fry until the sea pepper turns to the sand, change the heat, pour in the sorghum wine, add the peppercorns, and continue to fry for 5 minutes.

6. Remove from the pot, cover and simmer for 5-12 hours before use.

3) Pot: 8 taels to 1 and a half catties of base material, 50 grams of chicken essence, 50 grams of monosodium glutamate, a few slices of old ginger, an appropriate amount of garlic, 1 teaspoon of pepper, 1 tablespoon of sorghum wine, 50 grams of Sichuan pepper, an appropriate amount of dried sea pepper section, 1 teaspoon of mash juice, 1 large stone of raw butter, old oil and broth are mixed in a ratio of 7 to 3.